1954 Practical Bar Management by Eddie Clarke

PRACTICAL BAR MANAGEMENT

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Fig.4. on the urgency of the mission could be better spent making out the requisition. 3 Nominate the unit, i.e., dozens, singles, etc., clearly. 4 Write on the lines and if necessary use a second sheet—do not write on the side. 5 The Order Book should go to the cellar intact. When stock is passed over,the barman then amends his order personally where necessary. He then adds clearly at the bottom the number of bottles, and separately the dozens, and signs the order and hands it to the cellarman. This procedure precludes the possibility of alteration being made to the indent after it has been passed from the bar. There are, of course, a number of occasions on which stock issued to one bar is passed for sale to another, when certain items of service become unsaleable or when a return is made to the cellar. If a proper account is to be kept of the bar all these transactions must be noted. The simplest method is to use a page of the ordinary Bar Requisition Book. If this is done it is wise to make a clear heading noting that it is a transfer to a particular bar which is named,or to return to cellar, and most important of all,the order should be signed by the receiving departmental head.

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