The American Mixologist Online® Newsletter Vol. 16, No. 16 All Rights Reserved
Management

While planning is important, execution is critical. Nearly every operation can use a tune-up, but before tinkering with your operation's concept, product, or marketing, look first at performance. Actions speak louder than words, so if your business is running at something less than optimum, scrutinize the human element of the equation. Often sizeable gains can be obtained closing the differential between what you think is going on and what actually is.

To that end, we've devised a checklist of problematic symptoms, each of which may be indicative of a larger, more serious condition. If success demands professionalism, the following nick the edge of the blade.

• SODA GUNS - The dirtiest square inch behind the bar is the nozzle and holster of the beverage gun. The syrup-based mixers attract bacteria that builds-up to the point it becomes a health hazard. If your staff isn't properly cleaning something this obvious, imagine the sanitary condition of the rest of your facility.
  
  
• DECLARING TIPS - This a two-fold problem. Not only does under-reporting gratuities place both employee and employer in jeopardy with the IRS, it also indicates an individual willing to play fast and loose with authority•yours or someone else's.
  
  
• BREACH OF STANDARDS - There are serious consequences when employees underestimate the necessity for quality control. Your clientele are savvy consumers and they fully expect to receive better than tainted orange juice or wilted lettuce. It's your operation's image and reputation at stake.
  
  
• RIDING THE CLOCK - Employees are expected to be ready to work when they punch the clock. Distractions and nagging personal concerns should be left behind. There are only two acceptable speeds in the food and beverage business, fast and faster. Show time, or no time.
  
  
• EXTERIOR TRAPPINGS - Sure, a person's outside is less important than what's on the inside, unless, of course, the person is in the hospitality industry. Anything less than impeccable personal hygiene and a clean, pressed uniform are indicative of an unprofessional attitude.
  
  
• HOSPITALITY STANDARDS - Nothing can offend a guest's sensibilities more thoroughly than improper service or rude treatment. Gracious hospitality is both the objective and standard for your business.
  
  
• PRODUCT OF CIRCUMSTANCE - Your staff may be serving a product that is different in taste, cost and presentation from what you had originally intended. The cause may be lack of training or expediency. Regardless, consistency of product is an absolute benchmark.
  
  
• PUBLIC DEMEANOR - You're not in contact with every one of your guests, your employees are. How they choose to interact with the public will have a significant impact on the operation's success. Inappropriate language or behavior reflects poorly on how your guests view the operation as a whole.
  
  
• RESTROOMS - Finally, under the category of everything matters, if the restrooms are poorly maintained, your guests will presume the rest of the facility is poorly maintained as well.