The Cost of Over-Pour |
The Cost of Over-Pour
Bartender A: Pours Industry Standard "One thousand, two thousand, three thousand" 1.25 oz. pours consistently.
Bartender B: Pours doubles "One thousand, two thousand, thre...
Posted by NightSpot Consulting on Thu, 24 Aug 2006 05:28:00 PST |
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Posted by NightSpot Consulting on Tue, 17 Oct 2006 09:50:00 PST |
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Auditor Application FAQ
Q: What type establishment does NightSpot conduct audits for? A: NightSpot works with industry leaders: Nightclubs Bars Casual Dining Fine Dining Adult Entertainment Fami...
Posted by NightSpot Consulting on Sun, 25 Jun 2006 12:25:00 PST |
You make the call. |
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Posted by NightSpot Consulting on Mon, 09 Oct 2006 10:35:00 PST |
The benefits of the Mid Shift Z. |
One of the most common way's for cashiers and bartenders to earn extra money on the side is to "build the till". It's a simple process of placing all the cash they receive from customers exac...
Posted by NightSpot Consulting on Wed, 20 Sep 2006 08:48:00 PST |
Nightclub business |
Nightclub business: More ego trip than profit?
Fickle market, intense competition, license laws adversely affect business
By Lacey Rose
Updated: 1 hour, 42 minutes ago
What price vanity? F...
Posted by NightSpot Consulting on Fri, 25 Aug 2006 08:21:00 PST |
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Posted by NightSpot Consulting on Wed, 06 Sep 2006 11:17:00 PST |
Customer Testimonials |
I would like to inform you that we are very pleased with the services your company has provided. The reports that we have received are complete, detailed and professionally done. Defini...
Posted by NightSpot Consulting on Sat, 24 Jun 2006 01:18:00 PST |
