1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

Bar in the same way as in other bars, on the basis of anticipated sales. Thecompletion ofthis particular routine is, however,worth a moment's thought. Bar Requisitions If one stops in any bar to ask how stock is indented for from the cellar, there is invariably a diffident pause before an Order Book is produced with an air of pained interest. Place a duplicate Order Book in the bar and let nothing go from the cellar without a sheet of paper from the book, and they feel all must be well. Usually it is,but let an example be a test of this frequently abused procedure. Fig. 3 represents a requisition that has been made out on the cellar, and which will now serve as the document by which the cellarman will receive credit for the goods he has issue3, and the barman will be charged with them as received.

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Fig. 3.

The order as shown is by no means any exaggeration,and whilst it bristles with pitfalls for the cellarman and stocktaker, it is clearly the barman who is going to come in for most of the" sticky wicket". Let us marshal the faults and see.

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