07
The guest is in the VIP section. Where does your runner go?
In a loud, packed room, a runner can’t go looking for whoever ordered.
08
Bottle service and packages, skipped mid-pour?
The upgrade is the first thing forgotten when a bartender is flat out, and an awkward ask is easy to skip.
09
A clipboard, a torch and an argument at the door?
A printed list slows the line. Your host should see who’s expected, with VIP and group bookings and capacity limits in one place.
10
Table of ten. Four cards. One calculator.
Closing out a big group by hand is the slowest part of a long night.
11
Is the VIP table free yet?
Walking a packed room to check what’s free is a poor use of your host’s night.
12
Which night actually earns?
A full room doesn’t tell you which nights and hours pay, so promotion turns into guesswork.
13
You know your VIPs by sight. Does your system?
Your best spenders are known by face and nickname. Their visits, spend and favourites should be on record too.
14
A regular stopped coming in. Nobody noticed.
Guests drift without announcing it. By the time the room feels quieter, they’ve found somewhere else.
15
Instagram followers aren’t a guest list.
Followers can see your posts, but you don’t know who they are or whether they’ve ever walked in.
16
The DMs don’t stop when the doors open.
Questions about tables, entry and what’s on pile up across WhatsApp, Instagram and Messenger while your team is flat out.
17
A full floor, a great night, and nothing written down.
Your happiest guests rarely think to leave a review. It takes a small, well-timed nudge.
18
Unhappy at 1am. A one-star review by breakfast.
Guests who had a bad night usually tell Google before they tell you.
19
Paper vouchers and “mention my name” deals?
Sell gift cards, run coupons you can track and reward referrals automatically, instead of a voucher nobody can verify.
20
Cash is short at close. Whose till was it?
With cash recorded per shift, a shortfall is tied to the team member who closed out, not guessed at on Sunday.
21
Sold out of the good vodka. Menu still says available?
Menus change through the night. Printed ones can’t, and your staff end up apologising table by table.
22
Several bars. Several versions of the night.
When every bar runs separately, nobody sees the whole night until someone adds it up.
23
Training a new bartender on a Friday night?
New starters need simple screens, and shouldn’t see settings and reports they don’t need.
24
Bucks, hens and a birthday for fourteen. Booked by DM at 1am.
Big groups ask in the DMs at all hours. Without a deposit, a promise on a message is all you’re holding.
WhatsApp
Instagram
Messenger
