Chris Maclean: staffing the bank holiday weekend

I get it wrong every bank holiday.

My staffing plan is generally pretty good and I usually arrange to have staff when I need them. My style of management is a definite "hands on" approach. I expect to be behind the bar when it is busy and I expect to get my hands dirty. There are no tasks I won't do and I'm strongly in favour of the "team" all working together for the challenge ahead of us. I want the staff to supplement what I do.

I take time off when I can, and staff cover for me. When I am busy I need staff along side of me. And in a purely business sense, I expect each member of staff to earn me money.

I try to keep my staff costs below 10% of the takings. During quiet periods this obviously doesn't always happen. But when we are busy they are rushing around earning us money. Marvellous.

Bank holidays are a particular challenge for staffing because bank holidays have changed so much over the years.

Twenty years ago we were permitted a half hour extension and the pubs were, pretty much, all heaving to capacity but, with the new licensing provisions, pubs can vary their hours and the pattern is less easy to predict. And I don't want to be the last pub open.

Then you can add to it the abundance of pubs providing activities and events. Large numbers of my customers went to a music event in the neighbouring town on the Sunday afternoon. There were activities all over the place. But not here in my pub.

So predictably Friday and Saturday night were busy but I expected Sunday to be quiet. So during the day I went for a cycle ride and in the afternoon sat a watched a film upstairs. Only to be told that the pub downstairs was packed and the one member of staff finished work in ten minutes time.

Time to roll my sleeves up.

There is something quite exhilarating when you are overwhelmed behind the bar. I love it and I love watching it in others. That adrenaline fuelled rush. You are on the very limit of chaos but always hold on. Your mind is so focussed on the task you anticipate every turn. You map out your actions to ensure the greatest efficiency. You plan glassware, stock, ice, lemons. You mentally note the sequence of customers to be served. It is a delicious feeling.

Then at the end of service you can sit down and chill but the adrenaline doesn't disappear for an hour or so.

Every time it happens I enjoy the rush but always ask myself "Why didn't I get more staff - I know bank holiday Sunday will be busy?".

The next bank holiday is at the end of the month. I will not be surprised if I mess it up again.