Andy B.
Yelp
I love dive bars. The locals, bartenders, and overall atmosphere combine to be a greater experience than the apparent whole. These poorly lit and often dusty little gems can be as enjoyable and rewarding as those "fancy" joints. I have consumed amazing foods and beverages, forged lasting friendships and relationships, and have had many a bizarre and rewarding adventure start in these beloved dumps.
This place, The Yukon, is almost always empty. Why? The prices are crazily cheap and the Yukon is located right in the middle of a densely populated neighborhood. Still, it remains an almost constant ghost town. How come?
So what the fuck is wrong with the Yukon?
Quickly, and off the top of my head - It is filthy, the lights are too damned bright, the food is greasy, they have some ancient behemoth of a television right in the fucking middle of the shuffleboard table, and the juke sucks. Lastly, the pool tables and sticks could use a major overhaul and refurbishing.
Is all of that what makes the Yukon a craphole worth avoiding? Nope. It's the bartenders. They are a grumpy, unhelpful, surly, and gossipy bunch.
A bad attitude only gets you so far in the real world. It gets you even less in the SERVICE industry. I understand that bartenders have a difficult job to do at times. We have to uphold house rules, local laws, and common sense guidelines all while maintaining an enjoyable atmosphere and providing SERVICE to our customers. It isn't easy on a good day and it isn't a job for everyone. The bartender's moods, feelings, hormone levels, opinions, or whatever are a distant second to the customer's. Period. Fucking period.
SERVING the customer according to their needs and wants is paramount. It is the essential nature of a job in the SERVICE industry. When the CUSTOMER is happy, the bartender and the establishment make MORE MONEY. Isn't that the fucking point?
A couple quotes from Robert Plotkin, President of the National Bar and Restaurant Association -
"It is highly unprofessional to gossip, argue, gamble or lend money to the clientele. By any means possible, bartenders should also avoid becoming embroiled in inflammatory conversations. Taking sides in a heated debate exacts a heavy toll on gratuities."
"On the flip side, a bartender who loses his cool, making the customers bear the brunt of his anger, is like a cold hard slap of reality. People get slapped around plenty in their day-to-day life without being subjected to it during "happy hour."