Originally Posted by
yvrgary
I'd love to see the math that prompted this.
At the very least, someone decided that reducing the over-pouring alone (the only cost control a bartender will provide) will save each lounge >$15/hr in product, to cover the cost of the bartender.
I'd love to know what that savings turns out to be - or, to look at it from the reverse angle, just how much booze MLL customers were hammering down to prompt this policy.
While I don't think we'll ever see the math that prompted this, but I'd suggest it's probably much more than $15/hr. At the YYC lounge, as an example, there's usually two bartenders on point. That's at least $30/hour + cost of bar (since a self serve bar takes up less real estate - both fixed costs and monthly rent costs) + cost of hiring (which can be substantial in some orgs, not sure about bartenders who will work at a bar for no tip) + cost of attrition (which I'm going to guess is pretty high b/c that's a dead end job IMO).
I've been only denied boarding one time in my life and it had nothing to do with the MLL, but b/c of "eagerly consumption" on the flight over prior to a connection. I may be silly, but I honestly have not seen 1 person at a lounge who clearly served themselves way too much. I read stories on FT about over consumption (or eager consumption) at the YEG MLL but have not seen it first hand. Usually I see people having the odd glass of wine, maybe a few beers, but enough to make an impact to justify the costs that I am guessing in paragraph 1, wow.
