Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
1-— For 3+ years I worked at a bar in Louisiana, just outside of New Orleans. Drinking-culture in Louisiana is an extreme sport. We would have patrons come and drink & drink until they were barely able to stand.. or walk.. or talk.. or stay awake. Yet they would STILL want to order more drinks. Getting “cut off” isn’t really a thing in Louisiana. So instead, we would be instructed to just “NOT PUT ALCOHOL” in their drinks anymore. But still charge them, of course.
It was a win-win-win for the establishment. We make money → they never know the wiser → the soda water or coke or whatever sobers them up → we are less likely to get in trouble for over-serving since they’ll be less drunk when they leave. And surprisingly- I was never once called out for it. They really were so drunk that they had no clue. Maybe the “shadiest” thing would be serving guests until they were that intoxicated to begin with… but you tell me about your last trip to New Orleans.
2—- Working at that same bar in Louisiana:
I was a hot young girlie back then. Actually, just in my late teens (you only had to be 18+ to bartend in Louisiana at the time). And I had lots of hot young girlie friends. My bar manager used to pay to have my “girlfriends” come to visit me at the bar while I was working, even though most were not even old enough to legally drink. They would flirt with the bar patrons and encourage them to buy more drinks / shots / stay longer. At the end of the night, the girls’ drinks & food that were not already covered or purchased by bar patrons would be comped. Many of their “drinks” that were bought for them would not contain alcohol. My friends would be rewarded with gift certificates & free dinners for “livening up” the place.
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