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If you're still tipping for non-alcoholic drinks, I would not care in the least. It at least means you won't be on the floor at the end of the night. Though I would've expected you'd catch more poo poo from the other customers there instead of the bartender.
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Jul 9, 2014 01:42
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| # ? May 15, 2024 12:40 |
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easiest 4 bucks that guy is gonna make all night
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Jul 9, 2014 01:44
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Rotten Cookies posted:If you're still tipping for non-alcoholic drinks, I would not care in the least. It at least means you won't be on the floor at the end of the night. Strangely I haven't seen any of the old regulars there for years, and haven't bothered to meet any of the new ones. My coworker gives me poo poo though, I wish he'd stop waving his beer in front of my nose.
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Jul 9, 2014 01:49
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I stopped drinking for about a month and showed up at my bar just to hang out. Ordered waters, tipped anyway. My coworkers asked what the hell I was doing, and I told them I would miss the experience anyway, and since they knew I was taking a break, they wouldn't serve me booze, whereas at home I could pound it without anyone knowing. Plus I liked our pinball machine. Don't sweat it.
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Jul 9, 2014 10:19
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Our bar manager is leaving our farm to table restaurant, and I am in a position of taking on more responsibility. I don't know what is normal compensation for head bartenders - how much to get compensated for inventory, administrative duties, or fixing off hours problems.
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Jul 15, 2014 17:56
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Your wage is not your worth, it's what you negotiate from your employer.
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Jul 15, 2014 18:55
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Depends on the labor laws in your state, and whether you are allowed to get a higher hourly while still accepting tips. Any of y'all not at tales right now are loving up. pM me if you are.
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Jul 15, 2014 21:39
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Vegetable Melange posted:
Some of us have to cover for you jerks that got to go
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Jul 15, 2014 22:17
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Those of you who have done or do some serving might find this interesting, turns out the widening proliferation of cellphones and wifi in restaurants and bars might be partially to blame for increasing complaints about products/service: http://news.distractify.com/culture/craigslist-surveillance-restaurant/?v=1
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Jul 16, 2014 04:21
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Paging forums poster James Woods, I hope that Dave Lawrence isn't just a pen name: http://blog.sfgate.com/stew/2014/07/15/beloved-bartender-killed-in-motorcycle-crash/
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Jul 16, 2014 19:49
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Caught up on the thread. Great stuff to read. Recently finished my degree and working in my field of study. Still miss bartending, but glad I can work 9-5.
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Jul 16, 2014 20:15
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Frozen Horse posted:Paging forums poster James Woods, I hope that Dave Lawrence isn't just a pen name: Looks like that was July 8. Post history says da OP posted last on July 16. Not the same guy. Still sad.
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Jul 18, 2014 01:32
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Sheep-Goats posted:Only cans of Pabst and you want me to sell them for eight bucks? Well, there are limits... Back reading this truly glorious beast of a thread. Doing so while I was serving beers at Artscape in Baltimore. Would you take a Natty Boh for eight in a 24 can? Because dear lord everyone wanted it even if they said and I quote "Its a poo poo beer but I'm in Baltimore maaaan".
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Jul 22, 2014 15:22
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Hahaha "It's literally made here so I'll pay a ridiculous price." My last place in NC had it for 1.75 per 12oz can. Remember, alcohol markup is usually 250-400%.
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Jul 24, 2014 09:46
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*buys bottle of Yuengling for 6.50* But I'm in Pottsville!
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Jul 24, 2014 09:47
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mooyashi posted:*buys bottle of Yuengling for 6.50* But I'm in Pottsville! But yingyang beer is so gooooooooood. My favorite is the markup on Kenzinger in Philadelphia. It's made 5 miles away, but the price can vary from $3 a pint to $6 a bottle in a one mile radius. I'm looking at you, Tattooed Mom's, you over priced hipster piece of poo poo.
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Jul 24, 2014 14:27
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It's almost as if their business model reflects different costs of doing business!
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Jul 24, 2014 16:09
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Vegetable Melange posted:It's almost as if their business model reflects
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Jul 24, 2014 19:52
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Lil bit from column A, lil bit from column B. Rent is a bitch, and if you don't lock in regular increases, welp. Philly is a different beast entirely because of the cap on licenses, so you may have to pay 250-400k as a hard start up cost, which you must then recoup through revenue, especially if you plan on buying out your investors before five years are up. Or, you know, gently caress hipsters.
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Jul 24, 2014 20:59
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Hey, if the hipsters insist on loving themselves, who am I to not profit from it?
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Jul 24, 2014 22:50
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Selling Natty Boh for $8/24oz at artscape is simply separating idiots from their hard earned art school loan money. Natty Boh is the cheapest beer in Baltimore, it's like a quarter cheaper than Natty Light (and tastes just as awful) for a 12 pack. Also, if you're buying beer at street festivals in Baltimore you are doing it wrong. BYOB and spend your money on pit beef.
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Jul 24, 2014 23:57
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I read an article about a guy who quit being a hipster because it was too expensive. Funny poo poo. [edit] Found it http://lettucefold.com/2014/06/30/hipster-finds-lifestyle-too-expensive-reverts-back-to-mainstream/ Former Hipster posted:“Do I miss hanging out at a brewery, drinking with a scarf on and talking about Radiohead tattoos? Actually, no. No I don’t. I’m finally free to go to a Buffalo Wild Wings and watch sports on Sunday, while drinking a giant Budweiser.” Applebees Appetizer fucked around with this message at 04:29 on Jul 25, 2014 |
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Jul 25, 2014 04:25
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Frozen Horse posted:Paging forums poster James Woods, I hope that Dave Lawrence isn't just a pen name: Yeahhhhhh... Dave and Erik are not at all the same person and Erik is like, 20 years older than Dave. Also, REST IN POWER, ERIK. I'll miss your lovely negronis and good personality.
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Jul 25, 2014 05:17
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Luceo posted:Margarita mix is blasphemy. You're doing it wrong. 2oz tequila (real tequila, dummy.) 1oz fresh lime .5oz agave syrup. Maybe a splash of OJ if you want a less boozy drink. Quit loving around.
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Jul 25, 2014 05:22
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Vegetable Melange posted:Lil bit from column A, lil bit from column B. Rent is a bitch, and if you don't lock in regular increases, welp. Philly is a different beast entirely because of the cap on licenses, so you may have to pay 250-400k as a hard start up cost, which you must then recoup through revenue, especially if you plan on buying out your investors before five years are up. Tattooed mom's has been around a lot longer than the south philly tap room though. Wouldn't they have had a lot more time to recoup those losses and start profitting? I really think they just gougue prices on beers because why not, they can. Food isn't super expensive, but food is cheap on south street in general. Beer on the other hand, well I guess charge whatever because like someone said, the market can bear it. It used to be my neighborhood bar but I stopped going because of prices like that and the lovely bartenders they have.
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Jul 25, 2014 15:57
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MAKE NO BABBYS posted:You're doing it wrong. 2oz tequila (real tequila, dummy.) 1oz fresh lime .5oz agave syrup. Maybe a splash of OJ if you want a less boozy drink. Quit loving around. Sorry sorry sorry  I buy Sauza 100% blue agave for my house, is that real?
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Jul 25, 2014 16:33
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 The real tequila.
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Jul 25, 2014 17:20
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Rotten Cookies posted:
Tequila is the poo poo. Not enough people above the mason-dixon line appreciate it.
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Jul 25, 2014 17:33
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Luceo posted:Sorry sorry sorry Haha, I'm just teasing you. Tommy's Margs are the best, can't beat the classic ratio. Yep, any 100% agave is fine; but FYI tequila is by definition only made with blue agave. How much does that run you a bottle? You can go pretty cheap for mixing without noticing a taste difference. Try making them with mezcal (cheap, again, you don't need a single-origin Del Maguey) or floating mezcal on top if you want to change it up. Or a spicy rim, which I find is good on a beach. Mix 1oz kosher salt, 1oz raw sugar and 1oz chipotle spice mix on a plate and use it to rim your cup or dip a lime wedge into.
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Jul 25, 2014 17:43
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To be called "tequila" it must be made in one of the designated production centers from blue weber agave...but tequila mixto (i.e. Cuervo Gold, Sauza regular, etc) must be 51% blue webber agave as the starch source, with the remaining 49% made from HFCS or Sugarcane, depending on whatever's least expensive by sugar % when they're distilling. Don't drink lovely tequila.
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Jul 25, 2014 19:35
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You are correct; I wasn't including mixto in what I was referring to as "tequila" but many people don't know that's not "tequila." I should have been more clear.
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Jul 25, 2014 19:45
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Vegetable Melange posted:Don't drink lovely tequila. Amen. And don't be wasting your Don Julio Real by mixing it or using it in a margarita. Unless you're flush enough to be pouring Louis Tres on your cornflakes, in which case send me a bottle.
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Jul 25, 2014 19:50
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Just a fun play on "real" tequila. No fuckin' way I'm affording something that expensive.
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Jul 25, 2014 22:26
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there is no "fun" or "play" here. this is the bartender thread. this is serious.
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Jul 25, 2014 22:30
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Serious as daquiri time outs, y'all. Also totally rocking tequila for breakfast tomorrow, gogodaysoff PS nrr I am posting this inbetween shots of mezcal at Mayahuel, stigibeu! bloody ghost titty fucked around with this message at 04:12 on Jul 26, 2014 |
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Jul 26, 2014 04:10
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Well now you have to have one for me, and get the bartenders a round on me as well. I'm sure you've left by now, which means you're probably around death/amor so you'll have to do the same thing there, and then double back to maya. Ps how the gently caress did the two of us get Friday night off together?!
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Jul 26, 2014 05:47
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I did 6th st backwards so I ended there, but an empty bottle of Campari says I should have called it a night far earlier than I did. Goddamn Fridays.
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Jul 26, 2014 14:47
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I have to drink what's in my bar for a while because I'm trying to save money. Looks like I am going to be drinking lots of white russians, martinis, gin sours, mojitos and margaritas for a while. No brown stuff left 
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Jul 26, 2014 21:00
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Go buy a $15 bottle of Evan Williams or the like?
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Jul 26, 2014 21:26
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Booties posted:I have to drink what's in my bar for a while because I'm trying to save money. Looks like I am going to be drinking lots of white russians, martinis, gin sours, mojitos and margaritas for a while. No brown stuff left Margaritas and martinis kick rear end, especially in summer. Don't be sad, be happy! Alternatively, get a six pack of the San Pelligrino lemonades and start mixing the gin with it. The gin will be gone before you know it, trust me! (to be replaced by a godawful headache in 6-8 hours)
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Jul 26, 2014 22:52
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