So it's 8pm as I am leaving work last night and everyone's bitchin' and moanin' about doing inventory.
The chef and his minions are running around counting pork loin and eggs, the beverage manager and his bartenders are counting liquor bottles and beer. You never heard so much whining in your life.
'Cause I have my own inventory to count. Try counting thousands of pieces of silverware each month. Then it's the glassware that first needs to be reorganized in their proper glassracks. Then on to the china.
Don't forget the salt and pepper shakers, sugar carriers, and on and on.
Stop your griping guys and just get it done...
P.S. I sure wish I had one of those bar code scanners for this crappy job!
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7 comments:
get yourself an android phone, download a barcode reader and app from the market (both free) and voila, you are set to go :)
Inventory is the worst! I would rather scrub toilets!
Yeah but we like having something to moan about!!
I'm an assistant and not on your blogroll?? I don't do inventory. Guess I'm one not one of the minions :) Chefs want to do inventory....or make sure it happens and it's accurate. Goes into their budgets, doncha know :)
Sous Gal,
Sorry for the oversight. You're all set to go now. All the best...for one of my "assistants".
Banquet Mgr ~ You must know the easiest way to count your silverware inventory is not to count it but WEIGH IT!!! As long as your hotel has standards for using all the same silverware & its not a mixed bag of crap. For example~ You weigh 1 pound of tspoons & 12 tspoons = 1 pound so you start by using the same buspan for all silverware zero your scale with buspan on it start dumping silverware ,weighing and doing some math might take an hour.
Former F&B Director
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