Page 15 - link magazine

DAY IN THE LIFE
15
Once again Friday has arrived. Its A Licensee's Life ily, although some days tiredness
going to be one of the busiest days of takes over and I grab some sleep.
the week Brian Lines, publican of The Village Inn at Shaw Village At 50' clock I count the mornings
I'm up at 7.15am and start the day Centre, gives a brief run down of a busy day take and then take a shower and get
with a quick cup of coffee, then its off ready to open at six. I might be
to the office to count the previous needed to help Jan with food orders.
night's takings. This takes about 30 The rest of my staff arrive between
minutes, by which time the door bell 7 and 80' clock, I tell them which bar
rings and I know its the meat deliv- I want them in and what jobs I expect
ery, followed swiftly by the delivery them to do that evening.
of veg, I check to see that the deliver- Things are getting quite busy and
ies are correct before paying the bills. I am constantly checking that the
With the arrival of the mail comes customers are being served as quickly
the staff wages for the 26 full and part as possible and that the tables are
time staff I employ. kept clear of dirty glasses and plates.
At nine the cleaners arrive to pre- All being well the evening passes
pare the pub for opening time. I tell without a hitch and at 1050pm the
them the areas needing particular at- last orders bell is rung. The last rush
tention and they set about their work. of customers is served and at eleven,
At about 9.15 my cook, Jan arrives. time is called. I then organize the
We have a quick chat about the days staff to do the clearing up. This en-
menu and what staff will be working tails, clearing and wiping tables,
with her to do the 'prep'. At 9.30pm washing glasses and then putting
three of my full-time staff arrive and them away, cleaning down behind
start the day by stocking all the bottle Behind the bar: Brian Lines of The Village Inn, Shaw Village Centre the bar, washing the beer dispensers
shelves in both the bars, emptying see that they all know which jobs food delivery arrives and I check this and last but not least emptying and
the bottle skips and removing all the they have to do and its all hands to before calling time at 2.30pm washing the ashtrays.
empty barrels from the cellar. I help the pumps. The customers all leave nice and We see that everyone has drunk
in the kitchen with the preparation of The morning is very busy with quietly as usual and my staff and I up and off the premises by 11.20pm.
the days food. At 10.45pm I check if some 500 people coming through the clean the bar area, hoover, polish and The doors are locked and the clean-
we're ready for opening. The ma- doors, of whom about 200 will pur- get everything clean for the next ing up is finished.
chines are turned and the fire is lit. chase food. I return to the kitchen to session. I go back to the kitchen to At about I 1.45pm the day is draw-
The doors are opened at eleven. see that everything is running check that everything is prepared for ing to a close and we can all sit down,
The 'phone rings and its the Bass smoothly. The morning goes well the evening session, everything O.K. relax and talk over the days events.
depot for my beer delivery figures, I and hopefully all the customers are I see that everything is cleaned up It's not been a bad day, but we are
relay these and then attend to the satisfied. properly and then lock up. all very tired, I say goodnight tü all
K.P. crisps man who has arrived. As At two I prepare the food orders No, I can't sit down. I pay my staff my staff, lock up and then get myself
noon approaches, we look forward for the next day. Over the next half their wages and when the last one some supper. I finally fall into bed at
to the onslaught of customers. The hour all the companies ring for the goesit's3.15pm; timeforlunch. Then about 1.30am, shattered but looking
rest of my staff arrive and I check to orders and I relay them. The frozen I try to spend an hour with my fam- forward to tomorrow.

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