24 Hour Barty People: State of the Bar Address 2011

Hey err'body.

The purpose of this web log is for efficient communication among the bartenders. Don't abuse. This here first post is to enumerate what we hope to accomplish with this fancy technology. Only not really, because that's ultimately up to our fearless shift leaders - not me. In fact, they should probably be writing this. But here are my suggestions:

Opening/closing comments - essentially supplementing (possibly replacing) the opening/closing sheets in our rattyass bar book

Openers: after your shift, or during quiet moments (if allowed), make a post detailing anything unusual you noticed, how much sangria/lemonade/iced coffee there is, if you made any, if you had to throw out any dead stuff, etc.
Closers: the same

86 LIST and reminders to communicate said list to managers and servers as appropriate
Recipes - use and re-use the labels settings on each post, please (if you don't mind, shift leaders, can I monitor this for a couple weeks until everyone understands what I mean?)

Most importantly: be sure to read every post (especially openers and closers)! Also, that every post contains useful, relevant information pertaining to the tending of the bar. Personally, I feel that allowing voice and fun stuff in posts will help motivate us to read the blog, but this is first and foremost a communication tool so that we can be the strongest damn bar team this side of Anderson Lane (baby steps, you guys). Maybe this can help us like each other better, and look forward to work. Also, keep it respectful. If you find that something said here offends you, let it be known.

It would be too much for me to ask that when composing entries use proper spelling and capitalization, but let's all do our part to keep the blog nice-looking, with proper spacing for readability's sake. No one wants to read a solid block of text, Charles Dickens.