quote:
They were pretty on the spot about checking inventories back in the mid to late nineties and I can't imagine they've gotten more relaxed as time went by.

Depends on where you work. Sure if the neighborhood Chilis does a good job, but you gotta be an idiot to work there. That's why those Lifers get caught all the time.

Now I'm talking about places where a bartender may do $2500-4000/ night. You are talking about inventory once a month on 200 bottles of Jim beam well. Maybe twice that i can't rememember. But I mean the difference between a 1.2 ounce pour and 1.3 ounce pour on 200 bottles is a case of booze. There's only so much control you can have unless you are going to inventory all the time.

But hell yeah most bar owners either don't know what they are doing or they are just investors. You pay someone $100 to inventory from 8am to 11am every Monday and most college type bars would save $1000s a year most likely.

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Posted by Iknownothing

Winterfell

Member since Jul 2017

46 posts

Posted on 3/8/18 at 4:34 pm to baldona

quote:
Sure if the neighborhood Chilis does a good job, but you gotta be an idiot to work there

Hey man, Chili's was good money for me in college. I made all my money for rent and bills in one weekend. Maybe it wasn't Ruth's but I did pretty well.

Bartending was easy to skim from the restaurant. Beer and Margaritas were easy money makers. We had a register that would show the price, but you could cancel out before it went through. So the customer saw the price and it looked like you rang it up. Kept a paper with how much you've put in and pull it out later. I remember each bartender walking out with $150 a few times easy on a Friday or Saturday night. Plus we would get tip out from all the servers.

I always asked our managers how our liquor cost was going also just to get an idea.

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