mngmt - Greetings, My name is Mindee Deal. I am embarking...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Greetings, My name is Mindee Deal. I am embarking upon my third quarter as a Clark College student at the ripe old age of twenty-seven. My educational endeavor began after a terribly trying sixth month period of unemployment. I have worked as a Bartender the majority of my adult life. I absolutely loved the job. I made quite a bit of money simply by serving drinks and making friends. I love people so it was an easy gig with vast reward. I had been extremely fortunate to have begun my career in the restaurant industry at the Vancouver Chart House, the day I turned eighteen. I worked my way up from Salad Bar Attendant to Lead Hostess/“Navigator” (training position) to Server. I loved everything about my time spent at the Chart House. Due in large part to the stellar management practices of the General Manager, Mr. Johnny Barnett. He was a positive and influential leader. His management tactic of positive reinforcement and stand behind his staff attitude served as the perfect platform for the much-needed mentor he was to me. Unfortunately, I came to find later in my career that Johnny was far from the industry standard of management. Restaurants (bars especially) are notorious for poor management practices. I can attest to the statement that the restaurant industry is the third highest stress industry out there. Perhaps that is the reason so many managers fail to lead their staff as well as they could. I’ve worked at quite a few of Vancouver’s failed bars (Spur’s, The 15th Street Pub, Pepper’s and Captain’s). The one constant amongst the failed seemed to me to be the toxic behaviors of the management and owners. In an industry where the profit return is near %300 per bottle, the failure rate is astounding. All to often the managers of such establishments shouldn’t be in bar at all, especially not in a position of power. The stereotypical alcoholic, egocentric Bar Owner is a stereotype for a reason. Many a time I would see the sassy, sexy young ladies saunter up to the bar (after noticeably awaiting a male able to take their drink request, entirely ignorant of my presence and willingness to expedite their order) and sweet talk their way out of free liquor, generally in mass amount. Some would say that is a perk of the job. I beg to differ . I personally don’t want to be the John, paying a prostitute to smile politely. I have said on many occasions to the easily swayed co-workers of similar practice, you wouldn’t go into the bank with your paycheck and expect the teller to throw in an extra twenty just because you are nice to her. Bars need to use the same school of thought. Every beverage should be treated as though it were a more tangible item with a permanent, non-discriminate price and subsequent transaction. I found great success and joy in my position from the simple act of treating each working
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/18/2011 for the course BUSINESS 101 taught by Professor J during the Spring '11 term at Clark College.

Page1 / 8

mngmt - Greetings, My name is Mindee Deal. I am embarking...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online