There is a little problem we need to talk about that may not seem like a biggie but can wear away at morale and breed needless frustration. The bar area can sometimes attract a variety of staff members who are not on shift or are from other departments. Over time the bar starts to be treated as a pantry or lounge and not a professional work environment. Today we are chatting about this devolutionary phenomenon and some solutions to aid in developing respect for the bar and the people who are tasked with its upkeep.
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