What a bitch ass move. What doesn’t he understand?
chychy94
This is stupid. I’ve never heard of this. Unless you used like Grey Goose or something top shelf this is ridiculous.
burnedflag
I would politely tell this manager to eat my whole entire cock
egg_breakfast
damn guess it shouldn’t be on the menu then
Krazy_Karl_666
unless the bar and kitchen are run as 2 seperate businesses (or local laws I am unaware of) this is as simple to fix on the books as a journal entry moving the cost from the bar to the kitchen with a note explaining why.
I have so many questions Did you take the top shelf overpriced shit? Or was it from his personal stash?
Was the bar low on vodka as well? If so why didn’t the manager make a run with the company card?
No_Revenue_8040
Damn if the vodka sauce isn’t generating enough revenue why is it on the menu?
If it’s a book keeping issue it’s not a hard one to fix at all. If this person is in charge of the books I think you could pay a slightly trained chimpanzee a lower salary?
Petty power tripping shit like this is what really kills the vibe in this industry
FinkBass420
Power tripping manager that doesn’t understand how his business actually operates. A tale as old as time.
samuelgato
Does she actually think vodka from the store is cheaper than the vodka you buy in bulk from a supplier?? Nothing about this makes any sense whatsoever
ScratchyMarston18
“I’m not comig in 30 minutes early so you can be the same bitch you’re coming across as through text.”
LadderNo1239
Hoo boy!
If Smirnoff is your lowest tier, you’re probably getting it at $16-18/L. So… $.53/oz or $8.52 for your two cups.
Means you need to sell $34 of food to recoup the cost of that vodka at a 25% food cost. Or $50 of food to recoup an aggressive 17% liquor cost. Two entrees? Three? The cost is probably covered in those first 17 tickets hanging when you came in the door.
the_short_viking
No I can’t come in 30 minutes early, we can talk about this at my regular scheduled time.
jonjamesb83
That’s ok, the manager can explain to customers why all entrees are 30 minutes late.
Popular-Capital6330
Update us. Hopefully the update is that you’re still in your jammies eating snacks at 4:30. Fuck them and their whole attitude.
VegitoLoLz
Just tell him to use the company card and go buy some new vodka for the bar after you politely tell him to eat your entire asshole
johnwynnes
Rail vodka is one of the absolute cheapest things (by volume) in an entire bar/restaurant. There’s no way what you were using would have cost more than buying it from a fucking liquor store, this person has brain worms 😅
Send_me_treasure
I have a restaurant and manage it myself. If I ever talked to an employee like this I would kick my own ass. Also, cooking vodka is dirt cheap. Fuck em. Quit. Respect yourself.
mindless-type
I’m looking forward to the malicious compliance post when the company card is used next time to buy 2 cups of vodka from the bar.
i_use_this_for_work
Swipe the company card at the bar for a dozen shots.
Dont tip Carol.
Problem solved.
THE_PUN_STOPS_NOW
It’s that “lol yes” that fired up that terrible manager.
Drug_fueled_sarcasm
When I come in have my last check ready.
F1ngL0nger
The reply coming to my mind is “suck me from the back”
DesperateToNotDream
I work in spirits distribution. The cost of buying a whole bottle of vodka at shelf price is not better than just using two cups from an open bottle behind the bar.
Brief_Bill8279
Hahahaha. Back in the high casual wild west days in Brooklyn I would just take whatever and be like “Make sure Tim knows that I’m using this and that it’s not a discussion.”
Lol I used their Evererclear for First Aid and only drank the “For Show” Amari that collected dust.
icookgud94
I hate your job lol
rumwineboy
I’d tell him then, next time we have any dish that has vodka in it and we are on the weeds i’m calling it 86
jistresdidit
if you don’t like the recipe, change the recipe. you’re the manager, manage your restaurant. Manage your food, labor, and overhead costs. Now show me the recipe card. Now show me who did inventory, and why the sales movement report was not cross checked with inventory needed.
Nobody should have to go buy booze from a retail outlet during a shift. it’s fucking illegal. it’s a 3 tier system. you have to buy from a distributor, not a retailer.
Come in at 4? I will come and clock in at 4.
In what is called standard system of accounting for restaurants, the cost of the vodka is transferred from liquor inventory to food inventory. just as lemons, limes, and fruit garnish is transferred from food inventory to liquor costs. All that coke in a rum and coke is transferred from beverage costs to liquor costs.
Do your job manager, manage.
yaboyACbreezy
Make sure to show manager and managers boss how manager is getting flamed on reddit over vodka used in house as if the cook was on a personal bender. Clearly a management problem, not a cook’s problem
mrsocal12
Talk to Peter. This is a management issue running out of kitchen vodka. Lol
None_Fondant
Also let’s not overlook the fact that they ran out of an ingredient hours before dinner service, and didn’t send a lacky out to buy emergency replacement stock prior to your shift?
Like if you had gone out and bought it you’d be getting an earful about leaving while on the clock. Your manager should have gone out hours prior and handled it.
507snuff
Ask them if they are factoring the lost revenue from the cost of wages to send an employee out for an hour to buy vodka you already have at the bar.
This is clearly one of those “the numbers dont add up” until you actually count the cost of labor.
But hey, semd the dishie to the liquor store with the company card for an hour. What could go wrong.
Nickp7186
Why does this business have so many scum bags
James324285241990
2 cups of vodka makes a LOT of vodka sauce.
Pasta A La Vodka costs about 1.25 to make.
Sells for $15
Revenue is $13.75 per order.
Shot of vodka costs about a dollar. Sells for $4.50. Revenue is 3.50 per drink. 22 in a bottle, $77 of revenue
2 cups of vodka gets you enough sauce for $832 in revenue. That’s not even the whole bottle.
2 cups makes 64 servings, times 13 (I’m being generous) is $832 in PROFIT. this is assuming it’s just pasta and sauce and no mark up for protein.
Your manager is an idiot.
ChibiCharaN
Next time use the company card at rhe bar to buy your two cups of vodka. How many shots is that?
PillowIgloo182
Please please keep us updated 🙏
NickNightrader
Please tell me you didn’t come in early.
LeadershipMany7008
Go in at 4:00. If you get anything other than “sorry for hassling you, I was having a bad day”, you can leave at 4:05.
BigAbbott
“I don’t care about the why” said every complete moron ever.
The why is often the only thing that matters
Oniichan38
“Can you come in half an hour earlier so I can chew you out? Also no that’s not paid overtime.”
Afacetof
step over a dollar to pick up a dime
LadyLixerwyfe
So, it makes more sense to have an employee drive 20 minutes on the clock, buy a bottle of vodka at retail price, then drive the 20 minutes back, when there is vodka you got at cost behind the bar?
LTinS
Did the bar run out of vodka due to your “stunt”? If yes, bad decision. Liquor makes more money, and it’s better to say “this dish is out of stock” than to say “sorry, we’re a bar with no vodka.”
However, if the bar did NOT run out of vodka (far more likely), then there was in fact no lost revenue, and you should go to the owner and ask for this guy’s job, ’cause clearly you can do it better.
Ron_Textall
Just throw the ball back into their court. They’re power tripping and like making decisions. If you say “for next time, do I 86 all dishes requiring vodka and leave it behind the bar? Or do I take the vodka from behind the bar and keep the dishes on the menu. Your call, just want clarification.” If he says 86 the dishes he will get a talking to and it won’t be your problem. One of these decisions make a lot more profit than the other
44 Comments
An unreasonable manager? Shocking.
How about i come in never?
What a bitch ass move. What doesn’t he understand?
This is stupid. I’ve never heard of this. Unless you used like Grey Goose or something top shelf this is ridiculous.
I would politely tell this manager to eat my whole entire cock
damn guess it shouldn’t be on the menu then
unless the bar and kitchen are run as 2 seperate businesses (or local laws I am unaware of) this is as simple to fix on the books as a journal entry moving the cost from the bar to the kitchen with a note explaining why.
I have so many questions
Did you take the top shelf overpriced shit?
Or was it from his personal stash?
Was the bar low on vodka as well?
If so why didn’t the manager make a run with the company card?
Damn if the vodka sauce isn’t generating enough revenue why is it on the menu?
If it’s a book keeping issue it’s not a hard one to fix at all. If this person is in charge of the books I think you could pay a slightly trained chimpanzee a lower salary?
Petty power tripping shit like this is what really kills the vibe in this industry
Power tripping manager that doesn’t understand how his business actually operates. A tale as old as time.
Does she actually think vodka from the store is cheaper than the vodka you buy in bulk from a supplier?? Nothing about this makes any sense whatsoever
“I’m not comig in 30 minutes early so you can be the same bitch you’re coming across as through text.”
Hoo boy!
If Smirnoff is your lowest tier, you’re probably getting it at $16-18/L. So… $.53/oz or $8.52 for your two cups.
Means you need to sell $34 of food to recoup the cost of that vodka at a 25% food cost. Or $50 of food to recoup an aggressive 17% liquor cost. Two entrees? Three? The cost is probably covered in those first 17 tickets hanging when you came in the door.
No I can’t come in 30 minutes early, we can talk about this at my regular scheduled time.
That’s ok, the manager can explain to customers why all entrees are 30 minutes late.
Update us. Hopefully the update is that you’re still in your jammies eating snacks at 4:30.
Fuck them and their whole attitude.
Just tell him to use the company card and go buy some new vodka for the bar after you politely tell him to eat your entire asshole
Rail vodka is one of the absolute cheapest things (by volume) in an entire bar/restaurant. There’s no way what you were using would have cost more than buying it from a fucking liquor store, this person has brain worms 😅
I have a restaurant and manage it myself. If I ever talked to an employee like this I would kick my own ass. Also, cooking vodka is dirt cheap. Fuck em. Quit. Respect yourself.
I’m looking forward to the malicious compliance post when the company card is used next time to buy 2 cups of vodka from the bar.
Swipe the company card at the bar for a dozen shots.
Dont tip Carol.
Problem solved.
It’s that “lol yes” that fired up that terrible manager.
When I come in have my last check ready.
The reply coming to my mind is “suck me from the back”
I work in spirits distribution. The cost of buying a whole bottle of vodka at shelf price is not better than just using two cups from an open bottle behind the bar.
Hahahaha. Back in the high casual wild west days in Brooklyn I would just take whatever and be like “Make sure Tim knows that I’m using this and that it’s not a discussion.”
Lol I used their Evererclear for First Aid and only drank the “For Show” Amari that collected dust.
I hate your job lol
I’d tell him then, next time we have any dish that has vodka in it and we are on the weeds i’m calling it 86
if you don’t like the recipe, change the recipe. you’re the manager, manage your restaurant. Manage your food, labor, and overhead costs. Now show me the recipe card. Now show me who did inventory, and why the sales movement report was not cross checked with inventory needed.
Nobody should have to go buy booze from a retail outlet during a shift. it’s fucking illegal. it’s a 3 tier system. you have to buy from a distributor, not a retailer.
Come in at 4? I will come and clock in at 4.
In what is called standard system of accounting for restaurants, the cost of the vodka is transferred from liquor inventory to food inventory. just as lemons, limes, and fruit garnish is transferred from food inventory to liquor costs. All that coke in a rum and coke is transferred from beverage costs to liquor costs.
Do your job manager, manage.
Make sure to show manager and managers boss how manager is getting flamed on reddit over vodka used in house as if the cook was on a personal bender. Clearly a management problem, not a cook’s problem
Talk to Peter. This is a management issue running out of kitchen vodka. Lol
Also let’s not overlook the fact that they ran out of an ingredient hours before dinner service, and didn’t send a lacky out to buy emergency replacement stock prior to your shift?
Like if you had gone out and bought it you’d be getting an earful about leaving while on the clock. Your manager should have gone out hours prior and handled it.
Ask them if they are factoring the lost revenue from the cost of wages to send an employee out for an hour to buy vodka you already have at the bar.
This is clearly one of those “the numbers dont add up” until you actually count the cost of labor.
But hey, semd the dishie to the liquor store with the company card for an hour. What could go wrong.
Why does this business have so many scum bags
2 cups of vodka makes a LOT of vodka sauce.
Pasta A La Vodka costs about 1.25 to make.
Sells for $15
Revenue is $13.75 per order.
Shot of vodka costs about a dollar. Sells for $4.50. Revenue is 3.50 per drink. 22 in a bottle, $77 of revenue
2 cups of vodka gets you enough sauce for $832 in revenue. That’s not even the whole bottle.
2 cups makes 64 servings, times 13 (I’m being generous) is $832 in PROFIT. this is assuming it’s just pasta and sauce and no mark up for protein.
Your manager is an idiot.
Next time use the company card at rhe bar to buy your two cups of vodka. How many shots is that?
Please please keep us updated 🙏
Please tell me you didn’t come in early.
Go in at 4:00. If you get anything other than “sorry for hassling you, I was having a bad day”, you can leave at 4:05.
“I don’t care about the why” said every complete moron ever.
The why is often the only thing that matters
“Can you come in half an hour earlier so I can chew you out? Also no that’s not paid overtime.”
step over a dollar to pick up a dime
So, it makes more sense to have an employee drive 20 minutes on the clock, buy a bottle of vodka at retail price, then drive the 20 minutes back, when there is vodka you got at cost behind the bar?
Did the bar run out of vodka due to your “stunt”? If yes, bad decision. Liquor makes more money, and it’s better to say “this dish is out of stock” than to say “sorry, we’re a bar with no vodka.”
However, if the bar did NOT run out of vodka (far more likely), then there was in fact no lost revenue, and you should go to the owner and ask for this guy’s job, ’cause clearly you can do it better.
Just throw the ball back into their court. They’re power tripping and like making decisions. If you say “for next time, do I 86 all dishes requiring vodka and leave it behind the bar? Or do I take the vodka from behind the bar and keep the dishes on the menu. Your call, just want clarification.” If he says 86 the dishes he will get a talking to and it won’t be your problem. One of these decisions make a lot more profit than the other