Advice for the rookie bar manager: baby steps, or learning along the way - Currents

Cheers, March, 2004 by Robert Plotkin

SENSE OF HUMOR -- What with putting out fires, handling customer complaints, and dealing with the employee-related problems, managing a food and beverage operation can be extremely stressful. A good sense of humor can help take the edge off most situations, and helps everyone involved better cope with reality.

Robert Plotkin is the past president of the National Bar & Restaurant Association and author of numerous books including Successful Beverage Management--Proven Strategies for the On-Premise Operator. He can be reached at BarMedia, 1-800-421-7179, or via robert@barmedia.com.