Hi there.
I am one of the unfortunate to work the indoor bars, wearing our depressing black uniforms. As far as I know we are bossed by separate people than those who work on the concourse bars (I'd hate to work the concourse bars to be honest).

On a normal rugby match we have the south stand bar open prematch for season ticket holders, with 3 people on each bar, one on a "can bar", and one or two glass collectors. Then we have staff on the second floor for the match sponsors, and we have the north stand open for Max's kids club. We also have staff up on the third floor for the executive boxes. I was up working on the second floor, which was really busy postmatch.

Talking to my boss I found that there were quite a few people who had not turned up at all for work, so we were thinly spread across all the bars in the ground. We then had to spread the work force even thinner as they decided to open a bar for the players after the match (which is most likely why there wasn't a can bar in the south stand). I can't make excuses for everyone, and we have mentioned in the past to bosses that we think we are understaffed, and when they do hire people, the number of them that turn up for one shift and never return is quite high.

Was it the concourse or the south stand people had problems with most, and if anyone has any constructive ideas on how we can change anything on the indoor bars let me know, and I'll pass things on to the bosses.

Plastic bottles is probably a good option to cut on pouring time as I argued in my last post. Long as it's not Carlsberg. The beer was dire when it was Carlsberg on tap. Lot better since they switched to Carling.

My two least favourite lagers. They should get bottles of VB

Carling is terrible!! Get Stella on draught, there'd be old fellas rolling down the steps onto the pitch

Off Topic, but I cant be bothered to give it a thread of its own, but LOL @ Warrington

Wire fans booing at half time

Time to crack open the hip flask and cuddle up to middle age!