Drinky Pooh?

[deepellum]

Drinking while on the job is likely a dilemma that only the nightclub and bar industry can address without a straight face. Only in our industry do we frequently allow our staff to consume while on the job. Whether as a bartender, server, door host, DJ or any other position. I'm interested in what everyone's opinion is about this topic. Do you allow for it? Do you punish for it? Let's hear your situations and opinions.

[David]

It's our policy not to allow the consumption of alcohol while on duty. Does everyone adhere to it? No. I feel that you can never have a staff that doesn't consume from time to time. I feel that as long as it doesn't get out of hand, so be it. You will get fired if you get caught though. So, is it worth the risk? Some people seem to think so. We have all done it, discreetly I may say. Sometimes when we are really busy, the staff doesn't have time or want to drink. They just don't have the time for it.

[dj ezp]

I've DJed for 10 years and have been involved with just about every other aspect of the business and look at it this way.
First and foremost, it's where you work. If it's an upscale place then you've got to deal with the air of professionalism. Don't get me wrong, even the smallest bar has professionalism, but it's more prominent when your dealing with upscale place. I may be even meaning to say a "chain" type establishment. Now if it's a small neighborhood type bar, then it's more relaxed and you can let your hair down even if you are on the staff.
Next, it pertains to your position. As a DJ, I have to be able to pump up a crowd and make the party happen. Well, I'll admit there are times when a little libation helps the situation. As a bartender, a little alcohol is required because we've all bought a shot for the bartender or (if bartending) had one bought for us. This is good business because the register rings and the customers feels good like he is the bartender's new best friend. For members of security, one is okay, but that's it because you will have to keep a level head to be able to diffuse any situation that arrives.
With all these instances, as it has been mentioned in the other posts, DISCRETION is the keyword. But, don't count on your staff to govern themselves. They're only human, do keep an eye out (in addition to the other 10 million things you have to keep an eye out for.
Sorry, If I got wordy, but I just had to add.

[Bart-Man]

I would have to say that allowing a shot once in a while for your "entertainers" (bartenders) is very consistent with the energy, excitement, and social atmosphere we are trying so hard to create. The only problem is that now that you allow it at all, will it be taken advantage of? Out of site, out of mind, correct?

First of all, whether it is bought for the bartender or the bar gives it to the bartender, IT NEEEDS TO BE RUNG UP! At a cost to the customer or in the bar's comp log or POS system. Nothing goes out without being rung in...EVER! Additionally, just to keep a tab on it, permission should be granted by a manager. If a shot is taken without approval...busted!

Second, it can't get out of control. Any experienced manager should be able to tell whether or not the worker has had too many. Putting a limit is good. Maybe two. Then he/she can determine which shots are best suited to be had for the bar's purpose (generating some of the feels I mentioned above). Any more and you can easily see an adverse difference in behavior and/or money count (by far MY biggest problem when I used to drink and serve at all the dive bars in my heyday).

I have worked with PLENTY of bartenders who could enjoy a drink with industry folk, high paying customers or celebrities who we encouraged to come back, with absolutely NO problems whatsoever. On the flip side, I have worked with, and canned, a few who got cross-eyed and ended up being a liability.

Although, this business if choc-FULL of liabilities. Professionally dealing with them, as a competent manager and strong leader, are how some can operate successfully, acquiring the very best of both worlds.

Generically, the bad tenders and servers are the types who end up putting Absolute or Captain in their sodas on the sly anyway if drinking is simply not allowed. So, I believe it’s all in the individual. And I can tell very soon if this is going to be a problem with a particular person or not.

Then again, I don’t own any of the bars I have ever worked in or managed. Whatever the owner says, goes. I enforce it to the letter.

The end.

[shawnlpeterson]

My way of handling it is quite simple. In Michigan it is illegal for employees of a licensed drinking establishment to consume alcohol on the property. So I basically scare the crap out of them by explaining the law and letting them know what fines are associated with the offense and the fact that they will be fired and not entitled to unempoyment!

[Bart-Man]

Completely. If it is illegal in your state, then I can't see any reason to allow it. You can't entertain OR make money if you are closed down in violation of ABC or local laws.

[David]

As for those individuals that think that they are "getting away" with drinking on the job, you are lying to yourself. The Styrofoam cup that you have the bartender fill three quarters full with soda and then have someone else add the liquor is a joke. Even if I'm just visiting an establishment, I can spot this type of thing from a mile away. So, I'm sure that your Manager can too. Maybe having a friend buy you a shot and then meeting them in the bathroom to toast is bogus also. One thing that people need to remember is this. Those of us that have worked in this industry for any length of time can smell it on your breath, see it in your demeanor and observe it in your actions. If your club allows you to drink while on shift, it's only a matter of time before something drastic happens. I would hate to see one of our employees get a little wasted while at work and get in an accident while driving home at 4 am. Who do you think the authorities will hold liable?

[Bart-Man]

Yeah, that goes for plastic cups too, you silly wabbits!

[MiB ATL]

I can honestly say I do not make any habit of drinking on the job at all. I might take the RARE and occasional shot with a long lost buddy, but to drink while doing security is playing Russian Roulette. One night it will go off or "someone" will and if someone is hurt whether or not your judgment or reflexes were impaired or not it will not look good for the club or you!