Are you trying to tell us that your bar has never run out of a menu item on an evening when you had some big parties show up unexpectedly? Managing a bar or restaurant profitably means keeping your food spoilage to a minimum, which means having on hand only the fresh food you think you will need, plus a bit extra. In my first restaurant job back in college, the manager taught me it was a good thing when we ran out of a menu item. That meant we had more customers than expected that night. We made some money and the last customers had to order a steak instead of the ribs special. No big sweat.
Then there's that regular who always orders a Bombay Sapphire Martini. The bartender starts getting it ready the moment he walks through the door. What about the time the regular comes in on a Sunday night after a busy Friday and Saturday, only to find out the bar has run out of Bombay gin over the weekend?
Both situations have happened to every bar on the face of the earth, including yours.
Two trite phrases come to mind:
Don't sweat the small stuff.
And Ion TV is definitely the small stuff.
for a catered event or gathering....NO.. WE DONT RUN OUT
Now, for the ordinary joe or joe's that just walked off the street (on same night as a catered event) asking for same item, we'd likely pass it off as not having it or we'd have enough of it to serve them as well..but lean more on limiting it..
as for when I'm manning the bar, I cant speak for my other colleagues. But I don't run low on stuff or run out..I stock plenty...since I'm not a worker, I co-own the joint..I go the extra mile, whereas I see an employee just serving whatever is on the shelf....I'm not gonna lie. Yes I have run on empty but not a complete zero for stuff for my regulars.
Yeah It's just ION..heh heh
Cool Fro there Carl..
Edited by Santi360HD, 15 August 2012 - 01:32 PM.