As much as you might despise your current gig, looking for and starting work at a new bar, will almost always suck more (initially). In an existing bar with several tenured barkeeps on the schedule, some of the downsides a new gig presents are: (a) squeaking out a living by bottom-feeding; working the seemingly least desirable (but available) shifts and (b) managing a royally life-invasive, frequently dynamic, week-to-week work schedule. Let’s face it: no one in their right mind actually wants to work Sundays. Religious zealots aside… most righteous adults have become well-accustomed to Sunday = FunDays and straight-up chilling. How the hell are you expected to earn a substantial living – for example – on a Monday closing or Tuesday opening shift? The short answer is rooted in: consistency, personality, salesmanship, and time. I frequently earn far more on shifts no other bartender wants than I would on the weekends. In the photo above, is Monday night’s haul – a couple of dollars shy of $700.
Let the shitstorm begin.
I don’t think there is a topic more, how shall we say, “energizing,” from an owner/manager perspective, than theft. Put bluntly, it’s the bleeding that you can never stop. You can only cauterize the wounds in a sense.
Any halfwit putting together a business plan must account for losses. Personally I’d estimate about 20%. Holy crap! That’s a hell of a lot of loss! Yes – but not uncommon. There are all kinds of losses – the most significant, in order,being (1) employee theft and (2) spoilage (3) vendor/customer theft. Today, let’s address bartender shenanigans shall we? There’s a ton of information on the Interwebz regarding theft . However, most of it is from an owner’s perspective or some sort of training/knowledge-share in the form of commercial loss prevention. What you just about never hear, is the truth about stealing from an insider’s point of view – a bartender in the trenches.