A schedule falls apart when it is rebuilt from memory every week. Here is a repeatable way to schedule bar staff, from standard shifts to checking what really happened.
Read the article →On a busy night your sales are limited by how fast staff can serve, not by how many guests want a drink. Here is where the time goes, and how to get it back for staff and managers.
Read the article →One guest who harasses staff or starts fights costs more than their tab is worth. Here is when to ban someone, how to do it fairly, and how to make sure every shift knows.
Read the article →Cutting someone off is the hardest call in a bar shift. Here is how to make it early, say it well, and make sure it holds when the guest tries another bartender or their phone.
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