Bartender Summary –
• Bar 1 – xxx xxxxx, mid xx, light colored hair with xxxxx xxxxxx xxx xxxxx.
• Bar 2 – xxxx xxxx, early 30s, xxxxxxx xxxx xxxx, xxxxx logo T-shirt.
Both bartenders were observed greeting patrons in a reasonable amount of time. While they appeared to be friendly and sociable, especially with their friends and regulars, neither introduced themselves by name at any time during the visit. Neither were overly friendly to anyone they did not already know. As newbie customers, we felt rather alienated.
Agent would suggest management speak to these bartenders and remind them that every regular was at one time a newbie, they liked the place enough to come back because of this. When your particularly unfriendly to new guests, it short circuits this renewed clientele cycle, and revenue volumes will start to steadily decrease. Agent notes this at the beginning of the report as it was a central theme throughout the audit period
Coasters were used but not consistently and the ice scoop was not used at all by Bar 1. Agent was rather surprised that a bartender at this level of restaurant would make such a rookie move as to scoop ice in this manner. It’s dangerous, it’s unhygienic and is also an Health Code Violation. Bar 2 used the ice scoop occasionally but not consistently, also using the metal shaker.
Moreover, Bar 1, after scooping the ice with the metal shaker in one hand he would use his other hand to guide the ice into the glass. His hands touched the ice of every single drinking made which was rather disgusting to watch, especially after I viewed him touch his nose several times with his fingers. If there was too much ice in the glass he would scoop it out with his fingers. This is not only a health code violation, but just really not pleasant to see. It made us want to tab out and leave.
After Bar 1 scooped the ice with the metal shaker he would spin it in his hand before setting it back on the bar top.
Bar 1 and Bar 2 were observed offering food and drink menus to patrons as well as reviewing with them.
Both bartenders were observed making drinks and then moving to the POS although no one guest at the bar had a receipt in front of them.
Agent observed several people running tabs and neither bartender asked for any credentials from the patron or a credit card to hold the tab open.
This is a very poor business practice which is enhanced when there are two bartenders. In the event that one and bartender forgets or delays (grouping orders) to ring up a drink and the other bartender prints out the tab for the patron, drinks could be missed being charged. Agent recommends that the bartenders place an updated receipt in front of each guest in a small rocks glass, and following a strict “make a drink – ring a drink policy.” Agent also recommends securing tabs with a credit card.
at 10:45 PM Agent observed Bar 1 greet 3 males at the bar each one giving them a fist bump, which signified to the bar spotter that they were well acquainted with each other. They spoke for a moment and then Bar 1 proceeded to make SIX double shot Grey Goose and Red Bull drinks. Each man then threw up a $10.00 bill and they all fist bumped again before the men departed. Bar 1 gathered up the $30.00 in cash, paused a moment to look around, and then deposited all the cash directly into the tip jar.
Both bartenders made and served shots to many of the patrons at the bar and then move to the POS but it is difficult to tell whether or not they actually rang them up or ring them up accurately as no receipts were produced. Agent has been bar spotting for a long time and highly suspects an integrity bartender theft issue but was unable to fully substantiate the claim. Agent suggests follow up on this from further Hospitality Checkpoint Agents.
Bar 1 was observed mixing drinks with the standard four count pour method but always topped off each drink with another tail of a pour, so therefore delving additional alcohol for each drink. Delivering additional alcohol of more than what is prescribed by management for financial and/or social gain is considered bartender theft.
Bar 2 was consistent with a four count pour.
Both bartenders poured beers with the appropriate collar.
Both bartenders were observed being attentive to the patrons at the bar and offering additional drinks at the appropriate times.
The bar top and the back bar appeared to be clean and neat and well-organized.
Agent thought that both bartenders were a little lax in the way they were dressed, especially Bar 1 who was wearing a baseball cap on backwards. Agent understands the look/feel of a casual bar/restaurant; however, this looked more like he was headed to a ball game or party as opposed to being at work. Agent recommends the bartenders appearance should be uniform in the type and color of shirts they wear.
Michael Zenner – CEO
hospitality checkpoints Inc.
PO BOX 995 Gilbert AZ 85299
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© hospitality checkpoints Inc. 2012