Читать книгу Bartenders' Manual - Harry Johnson - Страница 12

It is important that the proprietor of a hotel, restaurant or saloon should try his best to get good help, the best to be obtained in his line of business, for the reason that the more skilled assistance he has in his employ, the easier it is to conduct the business, and the more successful he will be. After having secured a good set of employees, it is the proprietor’s duty to pay them well, every one according to his position; treat them all with politeness and set a g good example by his own manner for them. For example: - When the proprietor enters his place of business in the morning, or at any other time, he should salute his people properly by bidding them the time of day, saluting with a pleasant nod and create a genial feeling among them all by approaching and speaking to some one or more of them, calling them by name, as he may address them casually or on business. By doing this, he will create good feeling between the help and himself and even in his absence his employees will do their work correctly and promptly. But, otherwise, by not treating them kindly, it cannot be expected that the help will take any particular interest in the business or do more than is absolutely necessary to retain their situations. This indifference will naturally be detrimental to the business of the place. It is plainly apparent that when the help are not treated right, the proprietor acting harshly or with an overbearing manner, never having a “good word” for anyone, lacking the commonest politeness of even saying “good morning!” he will fail to make a success; for his employees, instead of caring for his interests, will be antagonistic to him, caring little whether his business runs down or not. The fact is, that employers and employees, should be in harmony with one another, in every direction, the proprietor looking upon his help as friends, regarding them with a family feeling, while they should have the proper respect for him as an authorized boss, but with no fear and, certainly, with no idea of treating him familiarly.

It is a sensible idea for the proprietor, from time to time, when doing a very successful business, to give his employees a little inducement in the shape of a raise of wages, proportionate to their different positions. This will cause them to strive more earnestly to benefit the business, and thereby benefit themselves. It is well also to be prompt in letting the employees go at the hour designated and not detain them unless they are to be paid extra. The employees, too, are to be just as precise in going to work at the exact minute specified. There should be a perfect system of working hours, the time of which is not to be disregarded by either party. If the proprietor is particularly successful and making plenty of money, it is advisable to give also an occasional extra holiday, in proper proportion, providing the help is worthy of it from long and earnest service, or, if possible, in the summer season, to let the employees have, at different times, a brief vacation, though this is naturally a difficult matter in our line of business.

When the proprietor sees the time is fit to reward anyone of the employees, to tender an extra present to some particular one, he should, if financially able, privately put a five or ten-dollar bill in the man’s hands without any comment, and without letting others see the action. There should not be any self-praise – such an action brings its own reward – and, in this case, it is not well to let the left hand know what the right hand is doing. By such means, you will keep your good, faithful people with you and be sure they are working to the best of their ability. Where the proprietor is not in the position of being able to reward financially his employees, a pleasant look, cheery words, and friendly actions will go far with those who can appreciate and take, to some extent, at least, the place of a money gift. If the proprietor is successful, he should not display a pride of his own rise and imagine it’s all the result of his own brilliant mind, claiming entire credit for his financial progress, but acknowledge his indebtedness to his help, for without their assistance he would not have made such rapid advance on the ladder of success. Give encouragement to your help, but do not let them understand that it is by their efforts alone your business has prospered; for, if you flatter them too much, you can easily spoil the best of men in your employ. Never be bombastic or domineering, at any rate. It is very vulgar to be purse-proud. It is wise, under certain circumstances, to supply your help with meals and, when it is practicable, it should be seen that the employees have good, substantial food, well cooked and properly served and not have refuse or “leavings” given them, caring little when and how they get it. It is not necessary to furnish them with delicacies and luxuries, but food that will keep one in strength and proper physical condition, to the lowest as well as to the highest assistant in your employ. It is wise for the proprietor or manager to state the regulations of the house when hiring the help, insisting that they should be clean, energetic, sober, drink only a certain amount at meal time or between meals, as standard rules are more beneficial in their results and will retain people much longer in their situations than where there are no regulations and everyone is allowed to do more or less, as they please. After all the facts mentioned and noting suggestions offered, it will be found that they will give satisfaction to both, the one hiring and to those who hire out. The proprietor is to remember that here the golden rule, “Do unto others, as you wish them to do to you”, is of paramount importance.

In a large concern, where much help is employed, make it a rule that what are known as “officers” (the bartenders, cashier, assistant cashier, manager, headwaiter, etc.) are to be allowed to order from the bill of fare (where there is a restaurant attached) when they eat and specify in your rules a certain amount they are entitled to order in value, perhaps from 40 to 60 cents in price. When this is not done, many employees will ruin their stomachs and, consequently, their health by over-feeding and also create a bad feeling among themselves as well as with the other help, by taking special delicacies; the result being that the proprietor is ultimately forced to make the rule he should have had at first and thus makes it very unpleasant for all the employees.

It is absolutely necessary for the proprietor to protect his people from insults or wrongful accusations by the customers. It is often the case when a patron is a little intoxicated, he may think he has the privilege of calling the employees any sort of a name, but it is then the proprietor’s duty to step in and call the man to order. If the waiter is accused of wrong-doing, it is the proprietor’s place to ascertain which one of the two is in error, and if he finds out the employee is in the right, he must defend and support him, at any risk, careless of what the results may be to himself. It is also the proprietor’s or manager’s duty to see that the “officers” eat properly, conduct themselves quietly, especially if in the public dining-room, so the guests will not be annoyed by any exhibition of bad or vulgar table manners. The boss should look after these matters with the same care he would supervise the control of his own family.

It is not the intention of declaring absolutely that any and every proprietor should do as I have written, but, naturally, use his own judgment in connection with these suggestions.

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