Running a Bar for DUMmIES.pdf

Running a Bar

FOR

DUMmIES

‰

by Ray Foley and Heather Dismore

Running a Bar For Dummies ®

Published by

Wiley Publishing, Inc.

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Hoboken, NJ 07030-5774

www.wiley.com

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Control Number: 2006939605

ISBN: 978-0-470-04919-8

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About the Authors

Ray Foley , a former Marine with more than 30 years of bartending and

restaurant experience, is the founder and publisher of BARTENDER magazine.

BARTENDER is the only magazine in the world specifically geared toward

bartenders and is one of the very few primarily designed for servers of

alcohol. BARTENDER magazine is enjoying its 27th year, currently has a

circulation of more than 150,000, and is steadily growing.

After serving in the United States Marine Corps and attending Seton Hall

University, Ray entered the restaurant business as a bartender, which

eventually led to his becoming assistant general manager of The Manor in

West Orange, New Jersey, with more than 350 employees. At The Manor, he

instituted a video-in-house training program — one of the first in the country.

Ray is very proud to say that many of his students are now serving in such

capacities as owners, managers, and vice presidents of national restaurants,

general managers of major hotel chains, as well as bartenders and waiters at

some of the nation’s finest dining establishments. In 1983, Ray left The Manor

to devote his full efforts to BARTENDER magazine.

Ray is the author of The Ultimate Cocktail Book; The Ultimate Little Shooter

Book; The Ultimate Little Martini Book; The Ultimate Little Blender Book;

Advice from Anonymous; Spirits of Ireland; Jokes, Quotes and Bartoons; and,

of course, Bartending For Dummies, now in its third edition. He has also pub-

lished numerous articles in many magazines, including Playboy and Men’s

Health, and has appeared on TV and radio shows, including The David

Susskind Show, ABC-TV News, CBS News, NBC News, Good Morning America ,

The Joe Franklin Show, Larry King Live, Patricia McCann, WOR-TV, and Live

with Regis and Kathy Lee . Ray also serves as a consultant to some of the USA’s

foremost distillers and importers. He is also responsible for naming and

inventing new drinks for the liquor industry, including the Fuzzy Navel.

Ray is the founder of the Bartender Hall of Fame, which honors the best bar-

tenders throughout the United States, not only for their abilities as mixolo-

gists but for involvement in their communities. Ray is also the founder of The

Bartenders’ Foundation Inc. This non-profit foundation raises scholarship

money for bartenders and their families. Scholarships awarded to bartenders

are used to either further their own education or go toward the education of

their children.

Ray resides in New Jersey with his wife and partner of 25 years, Jackie, and

their son, Ryan. He is also the father of three other wonderful and bright

children: Raymond Pindar, William, and Amy.

Ray is foremost and always will be a Bartender.

For more information, please contact Jackie Foley at BARTENDER magazine,

P.O. Box 158, Liberty Corner, NJ 07938; phone 908-766-6006; fax 908-766-6607;

e-mail barmag@aol.com, Web site www.bartender.com.

A veteran of both the restaurant and publishing industries, Heather Dismore ’s

published works include such titles as Running a Restaurant For Dummies,

Jewelry Making & Beading For Dummies (both published by Wiley), and most

recently, Start Your Restaurant Career, published by Entrepreneur Press. She

has contributed to many books on a variety of subjects, including Diabetes

Cookbook For Dummies, 2nd Edition, John Paul II For Dummies, and Einstein

For Dummies.

A graduate of DePauw University, she succumbed to the restaurant business

while applying to law school. She orchestrated the openings of 15 new

restaurants and developed the training, procedural, and purchasing systems

that were used as the gold standard in numerous concepts throughout her

tenure. She rapidly rose through the ranks at such regional and national

chains as The Italian Fisherman, Don Pablo’s Mexican Kitchen, and Romano’s

Macaroni Grill.

She’s an active food writer and trend spotter in the food and beverage indus-

try and a regular contributor to FoodChannel.com. She can be contacted at

heather@heatherdismore.com. She lives in Missouri with her husband

and daughters, who are her first loves, inspiration, and never-ending source

of new material.

Dedication

Ray’s Dedication:

This book is dedicated to all who serve the public with long hours, tired

bodies, and great patience (and still know how to have fun): bartenders, bar

employees, owners, and maybe to a couple of great customers!

And, of course, to Jaclyn Marie, whom I love the best, and Ryan Peter, who

loves me the best. Both have made my cup overflow.

Heather’s Dedication:

I dedicate this book to my college friends with whom I first explored the

magic of bars and discovered the mystery contained therein: Tracy, Jeanne,

Biddle, Chrissie, Steph, Claire, Staci, Natasha, Lisa, Diz, Vince, Rock, Russ,

and all my other DePauw pals.

Authors’ Acknowledgments

Ray’s Acknowledgments:

First and foremost, I want to thank Heather Dismore for her outstanding writing

ability and patience with me. You’re the best! Tracy Boggier, Natalie Harris, and

Vicki Adang for all their help and assistance; my best friend, Loretta Natiello;

Scott Young for all his input and experience; John Cowan, CPA, with more than

30 years’ experience at the Nutley Pub and as my bartending partner; Marvin

Solomon and his 50 years’ experience; Dr. Lawrence Nastro, Rita Mazzarisi,

Martin Margolis, attorney-at-law, James Zazzali, George Delgado, Dave Conway,

Rene Bardel at Tu Tu Tango, Hymie Lipshitz, and, of course, the best teacher,

mentor, general manager, U.S. Marine, and friend, William Boggier.

Heather’s Acknowledgments:

A big thank you to our project editor, Natalie Harris, and our copy editor,

Vicki Adang, for working their magic with our meager manuscript. To Tracy

Boggier, for your confidence in us, your encouragement, and for keeping us

on track, whether we liked it or not. To Bill Tobin, for reviewing the facts and

figures. As always, thanks to Diane Steele, Joyce Pepple, and Kristin Cocks,

for supporting this book from the beginning.

Thank you, Ray Foley. You are a delightful man and an exceptional bartender.

I hope to have the opportunity to sit across the bar from you someday soon.

Thanks to Pat Duran, a terrific restaurateur and one of the best bar managers

in the business.

Thanks to my family who puts up with crazy schedules, my kitchen-table

“office,” late nights, and sometimes grumpy mornings. I adore you!

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