Bar Management Quotes

Everyone feels like they would love to be a really cool bartender in a really cool bar, but you're still surrounded by people who want to destroy themselves with alcohol. When you look at it that way, it's not that much fun.

I worked the bar business in Fort Lauderdale.

It was Labor Day weekend in 1983, and Dad hired me to run Mick's Lounge, a bar he co-owned, for $200 a week. The business was nearly bankrupt. But I said, 'Dad, I can fix it.' It was the most natural thing I'd ever done. It just made sense to me.

I wanted to be a bartender for a bit.

The fact of the matter is that the most important responsibility a bar owner has is public safety and the safety of the people in it.

Bar owners tend to be social rather than operators. Most bar owners do not manage their numbers. They do not have spreadsheets or reports to manage their budget, cost, or inventory. I would say 90% of independent bar owners do not even have a budget.

I was a good bartender. I wouldn't say I was the best bartender in New York, but I could hold my own.

I'd actually quite like to try working behind a bar for a while. I'd give that a go.

When I'm writing in long hand, it just goes on and on and on. When I was in the saloon business, I would just greet people and talk to them and avoid taxes, and getting behind the bar. What else.

I worked at this great Toronto bar, Indian Motorcycle. I started off as the grunt. I was the guy who cleaned up the puke and the ashtrays and the garbage. Worked in front from four in the afternoon until four in the morning.

When you're finished, bars are not inherently profitable. You got to work at them to make them profitable.

I was a bouncer when I was in DePaul in Chicago at the theater school. I threw drunks out of bars - unless I had a play running that weekend. But I only had two actual fights. Some were like out of old Westerns.

For the people who don't know, my character could described, in a nutshell, as the bar dumb-dumb.

Keeping a bar clean is basic in this business. Having a staff that speaks adequate English is basic.

Don't open a bar if you think all you need to be is social and greet the customers. You have to run a business.

I used to work over a bar. That was - there was no stage. I stood over a tiny bar. Louis Prima, rest his soul, he worked there. I was the guy that filled in when he was off the stage.

My brother and I worked in eight bars as the brother bartenders.

I didn't like the bar business.

Oh, the secret of a great club is all in the detail. When I walk into one of my bars, I have to have all my napkins a certain way and all the pourers in the bottles facing a certain way. It drives some people crazy, but I figure if I notice something's off, then other people will notice it, too.