Quote:
Originally Posted by eco74
Per the linked article:
(Actually, the way seniority works, service bartenders are pretty far up the food chain, bartenderwise. So, as they get displaced, they’ll bump others from their positions, and so on, down the line.)
I'm not saying you're wrong because I don't know, but what Vital Vegas is saying is the opposite of what you're saying. Can you elaborate?
I'll elaborate as a union bartender (luckily not at MGM properties anymore).
Augie has is completely wrong. Like couldn't be more wrong bc he acted like he knew what he was talking about.
The service wells are controlled chaos. I don't think people realize how many drinks are going out to the tables and slots. So the main service well (we have 5 total, not counting the pool) on a swing shift will have two bartenders, someone that comes through to work during the breaks, and a barback. There will be about 15 waitresses coming in and out, grabbing their glasses and icing them, and order between 1-10 drinks at a time. The bartenders will be making drinks 85% of their time and the other 15% of the time help the barbacks catch up on restocking beer, liquor, juices, water, and clearing the conveyor belt style dishwasher if it starts to back up from the dishes not getting stacked back on racks quick enough (because he is constantly replacing things the entire time also). Oh I forgot to add we actually have a terminal where we have to punch in what the waitresses are leaving with for accounting purposes.
As far as seniority, it depends on how busy the service well is. There will be multiple in a casino, some busy, some not so much. This depends on the shift as well.
In my casino, the main service well day shift bartender has been with the company 26 years. The two swing shift bartenders are also decently high up in seniority. The graveyard bartender, not too long. All these shifts are good money besides the graveyard shift. They aren't the best money shifts in the casino, but it's pretty good money and little risk of getting fired (bc you don't deal with customers or money), so people with high seniority take them.
The other service wells are less busy but don't have a barback, and the bartenders do the glassware bc it sits behind the bar. They have far less waitresses so the money in less but most are still decent.
I'm going to continue in another post