I've wanted to rant about this for a little while now.
This is a message to all of the bar owners and general managers out there as a reminder. There is an unwritten code for the end of night protocol: give each of your staff one complimentary drink.
Even if its not free make it a dollar or something. This may sound ludicrous to some, but rewarding your hard working staff with a pint and some co-worker bonding time does wonders. Why you ask? Hanging out with your co-workers at the end of a long shift fosters team bonding and workplace loyalty. These two factors are an essential part of creating an environment that people actually want to work in and lets them feel rewarded for their studious efforts. It also makes the boss look like a decent human being. Just imagine how it would feel if your boss took your team out for a beer every night after work? Feels good doesn't it? Your boss ain't such a jerk anymore now is he?
The reason that I bring this up is because I recently left a bartending job, at a big name brewhouse (that shall remain nameless), that did nothing for the staff at the end of the night. This sent a message to us, that when you're done your cash out, pack up your crap and get out the door. There was no complimentary round and we weren't even allowed to pay for an after hours pint. Ridiculous! IT'S A BREWHOUSE!!!
This really is a rarity in the industry and it's honestly the first time that I've ever experienced it. At the end of every shift I was pretty let down to know that there were no late night suds and camaraderie. I worked with people that felt like smiles and faces but not much substance. We never spent any time getting to know each other and figuring out better ways to improve our bar to maximize workflow. I loved the brand, I loved the brewhouse, but they made zero effort to build even an ounce of loyalty. I just didn't look forward to going to work. So I quit.
The morale of the story is that a simple act goes a long way. A bartender is an usher of good times, so look after him and he'll keep your clientele happy. Treat him like garbage and expect that you'll have quality people heading for the door.
Tip your bartender!
Chris
