Читать книгу Bartenders' Manual - Harry Johnson - Страница 17

To get your money is the most important and leading point of the business and certainly needs as strict attention as anything else. The correct way of doing this is to calculate the amount while preparing and serving the drinks. As soon as this is done, it is to be understood, without exception, that the man behind the bar, attending the customers, should immediately turn out the cheque or proper amount labeled on paper (out of the cash register) and then deliberately place it half-folded on the mixing shelf, at his station wherever he may serve the party. The cheque should not be placed out on the counter or bar, because someone of the party drinking may accidentally knock it off the bar or forgetfully place it in his pocket without paying, and then, in case of disagreement or argument between the bartender and the party drinking, whether the drinks had been paid or not, there would not be any proof either way. But on the mixing shelf the cheque is in the possession of the bartender and under the eyes of the cashier, until it is paid, and thus there cannot possibly be any cause for a dispute.

A piece of paper left flat may not readily be seen, lying on a desk or shelf, but half-folded or creased, it has ends that make it more visible. In case of a large rush, at the lunch, dinner or supper hour, or when the place is next to, or in the vicinity of, a theatre, public hall, circus, etc., where there would necessarily be a rapid trade, at certain hours, especially in the evening, the cashier not only takes the money handed him by the bartenders, but also keeps watch, as far as possible, that the proper amount of money is paid over by the different parties of customers. At these times it is the duty of the proprietor or manager to place himself in such a position that he can oversee all that is being done, help to rectify mistakes and notice also that probably the right amount of money is being handed in. This is not because the proprietor is doubtful of the honesty of his employees, but because it is his duty to exercise for his own benefit a careful supervision of his own business.

Whenever there is such a rush, it is proper for the bartender, as soon as he receives money from the customer, in payment for the drink, to pick up the cheque and immediately cry out the change desire; for instance, if the bill is 40 cents and a dollar bill was presented, he would say, “Forty out of a dollar!” – as this saves time, if instead he waited until he got up to the cashier. By calling out at once, the change is ready ordinarily for him as soon as he reaches the cashier. It is always the bartender’s duty to be smart and quick, in order to get the money for the drinks and allow no one to escape without paying. In making your own change, it is proper to hand the balance, due the customer, in a courteous manner to him, placing it on a dry spot of the counter, so that, if a mistake occurs, it can easily be rectified. The change should not be placed in a pile, but spread out in such a way that any error, of too much or too little, can quickly be seen by both, bartender and customer.

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