Review: How to Manage a Sucessful Bar

book cover How to Manage a Successful Bar

How to Manage a Successful Bar

If you are as big a bookworm as I am you have been wondering in a used book store and had a title jump out and grab your interest. That is what happened to me with Christopher Egerton-Thomas’ book “How to manage a Successful Bar”. Now I have never wanted to work in a bar, lot less manage one, but I kept coming back to that book. I was shopping with “free” money, I had sold books and magazines to the store and was using that money, so I grabbed it. I am glad I did, it was one of the most fun books I have read this year.

First I did a lot of patting my own back. Dad owned a bar for a few years way back when I was turning into a teenager and I spent many hours in the basement sorting beer bottles and stocking the bar before opening. I remembered a few things. I learned a few hints and shortcuts. For instance if you are going to be making Pina Coladas mix your cream of coconut with pineapple juice ahead of time, it really does save time and simplify making the drink.* All of his cocktail related information seemed to make sense but I felt he was a little rough on beer, although my memories of sorting dead soldiers in the basement of Murphy’s Pub are not all good and cleaning the pipes for the draft beer was not part of my responsibilities beer seemed simple to sell. I can’t judge his comments on wine. The only wine I bought for myself was a bottle of port for mulling.

The real fun of the book had to do with its age. Published in 1994 it is now old enough to drink and I found it fascinating how things have changed in such a short time.** Listed as necessary items for a bar are phone books and ashtrays. One ashtray for every two bar stools. Today it is illegal to smoke in a bar. Phone books? I would guess it has been a decade since I saw one. I have to say the same about TV Guide. When I read credit card slips I had to stop and think for a second. I started a retail business in 1993 and the bank did not want to allow me to use the old fashioned paper slips for credit card sales. They were very instant that I get a phone line and use an electronic card machine even though my “store” was a truck and I drove from customer to customer. How were bars getting by with the old paper slips? The only thing that made sense to me is that possibly the book sat around a few years before being published.

After reading his advice on dealing with personal problems, coworkers and bosses I had to accept that there was good reasons someone would hesitate to publish this as a legitimate “how to”. Christopher Egerton-Thomas is no Dale Carnegie, you won’t learn how to make friends or influence people here.

Still, I think it was worth reading. Not for the business advice but for the advice on bartending, sure, why not. While writing this I started reading a book about alcohol and Ernest Hemingway, in life and in his fiction. I have to say that Egerton-Thomas helped me understand how Hemingway lived as long as he did while drinking like he did. His bartenders had to be watching over him and, after a point, watering his drinks down.

* Now I know not to premix an entire bottle for a gathering of six responsible adults. My wife and I will be drinking Pina Coladas for the rest of the week.

** Ok, I am old or at least getting there but to me 1994 seems like yesterday.

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Filed under Book review, Cocktails, Drink, Entertainment, Food

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