Bar Staff

|Bar Staff
31 08, 2016

Keeping Your Irish Pub Relevant- Part 4: Employees

Your frontline employees say as much about your Irish Pub as your design, food or beverage. They can be either the glue that binds all these elements together to deliver a memorable experience to your customer…..or they can be the jarring element whose behaviour or attitude overshadows the fine efforts of your kitchen and bar. More than ever, your frontline employees need to be relevant to your customers, active and quietly efficient contributors to the customer experience. Most of the time, you will be unaware of how well this interaction is going and you hope the employee is representing you and your pub appropriately. But how do you, as an owner or manager, ensure this is the case? Education When a new employee starts in a pub, we tend to compress a great deal of information into a few hours [...]

23 06, 2016

10 Ways of Coaching professional practices and managing unwanted behaviour

Your Irish Pub employees are the lifeblood of your business, whether they are servers and bartenders who present the ethos of your pub to your customers, or the cooks and chefs whose care of foodservice can make or break you. But sometimes it just can’t be avoided, some of your people will display behaviours from time to time that you simply can't have in your pub. For anyone in management, coaching to eliminate unwanted or negative behaviours goes with the territory, and unless your empathy meter is pushing empty, it is not something to which you will look forward. However, this type of coaching need not leave the recipient permanently scarred and you emotionally disturbed. To that end, here are 10 recommendations on how to coach positively and effectively. Changing Behaviour Focus your coaching on the behaviour that you want [...]

23 10, 2009

Could a dating couple bankrupt your business?

It's bad enough when you have a thieving staff member or a manager that thinks it's their right to fiddle the accounts while they line their pockets, but it's double the trouble when the staff member and manager collude to defraud you and your business. It's more common than you think and a recent conversation with an industry consultant reminded me that you can never underestimate the potential for fraud in the bar. Here are a few methods of collusion that you should be aware of: Boyfriend & Girlfriend The classic "couple on a mission" who can cover for one another, aid each other and double the chances of you losing money and liquid assets in a short space of time. Some bars and restaurants do not allow staff members to date and don't emply married couples. A difficult thing [...]

24 09, 2009

Expose yourself. Just make sure it’s clean

Something tells me that the title of this post is going to pique a lot of interest in what I could be talking about here. For those of you who have arrived here in the hope of catching a glimpse of something risque, you may be disappointed, but that will depend on your interpretation of risque! This blog post is aimed at bars and restaurants that expose their kitchens and preparation workspaces for the public to see. Maybe I’m a little bit paranoid when I say that I don’t like when my food and drinks are prepared FAR from my inquisitive eyes and so I love to see an exposed kitchen or preparation area because it means I can run very fast if I see something I don’t like. Conversely, when I see a clean exposed kitchen, I’m thrilled! It’s a bit like a dirty toilet in a bar. If management are willing to allow public areas remain dirty, then what’s happening behind the scenes? […]

24 09, 2009

Expose yourself. Just make sure it's clean

Something tells me that the title of this post is going to pique a lot of interest in what I could be talking about here. For those of you who have arrived here in the hope of catching a glimpse of something risque, you may be disappointed, but that will depend on your interpretation of risque! This blog post is aimed at bars and restaurants that expose their kitchens and preparation workspaces for the public to see. Maybe I’m a little bit paranoid when I say that I don’t like when my food and drinks are prepared FAR from my inquisitive eyes and so I love to see an exposed kitchen or preparation area because it means I can run very fast if I see something I don’t like. Conversely, when I see a clean exposed kitchen, I’m thrilled! It’s a bit like a dirty toilet in a bar. If management are willing to allow public areas remain dirty, then what’s happening behind the scenes? […]

18 09, 2009

Catching an employee with their hands in the drawer

You know the scenario. The cash hasn’t been balancing at the end of the night and you have your suspicions as to who is responsible but you haven’t caught anyone in the act and don’t want to risk accusing the wrong employees. Some nights you have too much cash, and some nights too little. If cash is going missing, then its going missing from one place and one place only – the cash register. The process should be simple, a customer orders a meal or a drink, its entered into the cash register, the customer profers payment and the transaction is closed and change given. However, clever and dishonest employees can work the system so that they dont enter the full value of the meal or hit a button relating to a lower priced item and pocket the difference. With [...]

8 09, 2009

Ways to Keep Your Bar Staff Happy

Let’s face it, staff are one of the most important aspects of running a successful hospitality business. While recruiting the right staff is essential (and sometimes difficult), retaining staff can be even harder. This is particularly true in the hospitality industry where staff turnover can tend to be high. Keeping your staff happy will not only make them likely to stick around for longer, but you will find that happy staff are more productive which has a positive effect on your profits. Don’t panic! Keeping your staff happy isn’t necessarily about being the most lenient employer with the highest wages. […]