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Hey one and all,
This is a topic I haven't seen posted yet.
Anyone have horror stories or methods to cut people off?
How about opinions of cell phones at the bartop?
First, after those kind of problems, he ought to be 86'ed. You already know that he is an idiot when you add alcohol to him, why press your luck?
Second, he has no grounds for a lawsuit. When people start acting high and mighty and threatening legal action I try to remain calm but firm. Sure, you can file any type of a lawsuit, but the courts frown upon having their time wasted by frivolous lawsuits, and I'd like to see the ambulance chaser that would accept that case. I'd use the threat of a lawsuit as the perfect reason not to allow him back inside your establishment.
I find cell phones at the bar a hassle. I'd prefer to work in an establishment that asked people to be discreet about their use. I will interrupt someone on a cell phone who is disturbing other guests to suggest that the front patio may be a "quieter" place for them to hold their conversation.
I second the 86ing of this guy; we play a huge roll in controlling the environment through music volume, lighting, drink options and our own attitude towards our guests. It is not only your right but your duty to intervene, especially, in a dinning environment. I don’t believe that is appropriate to have a rule against phones completely, but it is acceptable to ask that a guest is respectful to other guests. I used to intervene regularly when a guest was being over boisterous or using foul language at my old restaurant job, of course having the blessing and support by your management team is a must.
As far as cutting people off; we are all quite aware of the difficulties it can bring. There are so many techniques to this from slowing service to offering food, coffee and water hoping that they get the hint. I have also gone so far as to ask a customer’s friend to help. I think that the best approach is straight forward and respectful, and in most cases it is easier than I thought it was going to be. Again, comunication with the rest of the staff is of the upmost importance
Of Course you could post house rules such as this...
I forgot to mention that the other bartender and I decided to keep an eye on him several months ago and that he officially got himself 86'd halfway through the story above.
I was still a little hot under the collar when I wrote last night. The owner and I laughed about it when I got to work today.
Anyone have any famous stories involving thrown glass or jumping over bars, or knocking bars over, for that matter? Surely not just me? I'm really not that punk rock, I promise.
A long time ago, I worked at the Greek Cusina and there are some phenominal horror stories surrounding certain cocky 23 year old bartenders trying to maintain command in the middle of destruction and mayhem. Ahh...meatmarkets for the dumb and the restless.
I much prefer my quiet restaurants these days.
I think I should shop for a cell phone signal jammer that I can place under the bar top.
Someone has to make one.
I'm going to shake my tinctures and bitters stewing in the basement now. It always makes me feel better.
Let's hear some more comments and stories.
Bradley
When I bartended -- lo the many years ago -- I would shut off a drunk person by ignoring them. While this won't work in the above detailed extreme situations, I think it's very effective if you simply have a guy who's had way too many. I would just busy myself with something/someone else.
They do cell cell phone jammers on the net. They are illegal, but from what I hear, quite effective. I've gone so far as to price them out.
My best one was a guy who got so drunk he wet his pants at the bar. After looking over the bar and seeing Mr. Pee-pants sitting in a puddle of beer that I'd been renting him, I suggested calling him a cab. He actually argued with me, insisting that he was perfectly sober and ready for another beer. Of course, he didn't have much to say when I asked him why he'd pissed on himself when the restroom was 25 feet away. Then, when I did finally get him a cab (and he had no money, so I paid for this cab), the cabbie wouldn't take him unless we wrapped something around him to protect the precious vinyl cab seats. I had to go rummage around our lost and found and found an old windbreaker that I tied around the old drunk. To my amazement, the guy came back the very next day and acted as if nothing had happened.
My worst story was from when I *was* one of those cocky 23 year-old bartenders who cut off a very large redneck. As he left, he said to me, "I'm going home, getting my shotgun, coming back here, and blowing your f*cking head off"
Well, needless to say, the bar was emptied and the front door locked 20 seconds later. He did indeed come back, and the nice officer took him someplace else for me.
As a woman behind the bar, you have to be strong and in control, but I would always initially try to be as non-confrontational as possible. Don't embarrass them or anger them if you can help it. Depending on who the drunk is, I would either be professional (I'm sorry, I can't serve you any more), or friendly (I think that's going to do it for us tonight. See you tomorrow.)
Another thing I used to do: if someone comes in already tipsy, try not to run a tab for them. Deliver their drink and tell them the price. If they say they want to run a tab then fine, but more often than not, they will just pay. That makes the afore-mentioned ignoring them easier.
Long time fan of the ignore! Works almost every time.
"The Professional Cold Shoulder" is another one that works, if they have the right amount of chromosomes.
So far so good. I like the shotgun story as much as the man with incontinence.
There you go sir a shot of Jack. That will be $6.
Good point down below.
You guys are right.
Also, please remember that this is not a private forum and is wide-open to the internet.
I have more stories than I care to recount of earlier days in SF of cutting people off in the mayhem and madness we called a bar. My highest recommendation is to open your own place, charge $10 for a drink, make the menu well-nigh illegible to the riff-raff & refuse to carry Jaeger or Red Bull. But David's right on the money when he says that our job extends to the many factors that dictate the environment & atmosphere. It's a bartender's responsibility to constantly read a customer throughout their experience, & with maturity in this industry (which is where the Guild arose) comes the awareness that the extra $6 gleaned froma customer in an already questionable state is less preferable than the return visit from either that person (if you even want them back) or, more importantly, those around them who understand they're patronizing a responsible establishment.
On point.
One technique I used to use when I was a bouncer at a local (Eugene, OR) industial club was to tell them I need to talk to them for a second. I would then feign deafness and suggest we go outside to talk. After I got them outside I would explain that they had been cut off and wouldn't be allowed back inside that night. A lot easier then trying to get them to go outside after you have cut them off.
Another trick (since smoking isn't allowed in bars in Eugene) was to ask them if they smoked (most did) and if they'd like to step outside and smoke with me. If they needed a cigarette I would usually give them one and while we were smoking would explain that they wouldn't be allowed back inside. I figured a cigarette was a cheap price to get someone out of the bar without a fight or disturbing the other patrons.
I have had too many scary stories of patrons with weapons, their friends trying to stop me from removing a customer, or just plain scary moments to go into but those tricks seem to be to of my favorites for getting customers out of the bar without making a scene that disturbs other customers.
Those are killer methods, I wish I had you around when I worked at a club.
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