Walking into Lucky’s, the six of us attract attention. Cole, Crash, and Shane lead the way, and TJ, Billy, and I follow.
The staff is assembled around the bar. There’s the manager, the assistant managers, a waitstaff of about ten, plus the kitchen staff. Altogether, about thirty people stare at us.
Cole shakes the manager’s hand, a guy by the name of Ray. He introduces his assistants as Dave and Ethan.
It’s obvious the staff know the club has purchased the bar, so there’s no need for Cole to announce it, and he just starts in with his spiel.
“Thanks for your time. Just a few things I want to make clear. We aren’t lookin’ to make any changes unless you give us a reason. This bar has a good reputation because customers get what they come here for: good food, good service, and a good time.”
He pauses and takes in every face, like he’s memorizing each one. “From now on, you’ll be seeing members of the club up here on a regular basis. If you have any issues, feel free to bring them to one of us, and I promise they will be addressed. We want our staff happy and the work environment to be one that recognizes good work. The only new policy regards performance; do a good job and you’ll get a quarterly bonus. If you slack off or have an attitude, you won’t last long.”
One of the bartenders coughs and looks bored.
Cole walks toward him, coming to stand in front of him.
“Finally, the last topic is one thing the club takes very seriously. Stealing will not be tolerated. That goes for food and booze, too. Don’t over pour your liquor, don’t drink on our tab.” He glances at all the employees. “You steal from us, you’re done. Is that clear?”
No one moves.
“Any questions?”
No one says a word.
“Then get back to work, everyone, and thanks for your time.” Cole looks at Ray. “Need to see the books, the inventory totals, and the liquor invoices.”
“Of course. My office is this way.”
Cole glances at the rest of us. “Crash, Shane, check the bar. TJ, Billy, Cody, check the kitchen.”
We nod, and he and Ray walk off. We’ve already been given instructions. Cole wants us to check for cleanliness and observe the systems they use and the working dynamic between the employees.
I follow TJ and Billy into the kitchen. It’s a big operation with stainless steel tables and several grills. Employees get to work prepping for the day's business. One chops lettuce for salads and makes up the prep station. Another starts chopping onions and tomatoes for the burgers.
The place looks clean and orderly.
“Which one’s in charge of the kitchen?” I murmur to Billy.
He lifts his chin to a petite woman with her hair in a bun and a white apron. She chops mushrooms with the speed and precision of a top chef, while giving orders to those around her. A young guy fires up the grill and spreads it with oil.
Apparently, the doors have opened, because soon food orders start coming in and things really get going. The “back of house” becomes a beehive of activity, everyone hustling to do their job, and all working with efficiency.
Shades appears in the doorway and motions for us to come with him. We follow him, Cole and Crash out to our bikes.
Cole lights up a smoke and looks at Crash. “How’d the bar look, VP?”
“Good. Everything was in order.”
Cole’s gaze swings to his son. “TJ?”
“The kitchen runs like a well-oiled machine.”
Cole nods. “Good. Let’s hope that continues.”
“How’d the books look?” Crash asks him, folding his arms and rocking on his heels.
“It’s gonna take some studying. Nothing was apparent, but I’ve got to go over the numbers.”
“Jake’s your man for that,” Shane says. “He’s good with that stuff.”
