beans

You'd be surprised at how many patrons are on a time schedule -- lunch, meetings, shows/concerts/performances, getting back home being mindful of a baby sitter, etc. However it was more from a service perspective of economising on time and simplification/streamlining of tasks for optimal efficiency. Ironic how the premise of efficient and precise service is construed as rude, off-putting and offensive. Yes, while there are blatent instances wherein a server is simply working the tip angle, don't lump the whole world of service staff into that one bad apple category. I remember group training with a "Creating Raving Fans" philosophy, and in the service industry the worst offense to the guest was the foodrunner auctioning off of the plated entrees. * * * * * * Foodrunning Server: "Who had the salmon?" <smiles and runs to other side of a large diningroom table of a seated party of 8> Foodrunning Server: "The Beggar's Purse?" <again smiles and runs to other side of a large diningroom table of a seated party of 8> [et cetera, et cetera; repeat process at each table throughout the shift] * * * * * * The "do you need change issue" wasn't listed. So much for industry management publications/studies in assisting and coaching a staff to provide effective guest service!

A new whisky created in India that conforms exactly to Scotch whisky requirements! Scotsman article here. Cheers!

tryska, sweetie: Heineken lacks an "s" !!

Market growth has shown substantial increased figures in the single-serve bottle and are offered as an alternative to the six pack. For the last few days I've been kicking around posting about Pyramid's Hefeweizen press release that appears on Happy Hours, but it appears to address this marketing question. Full press release here. Pyramid Breweries, Inc.: http://www.pyramidbrew.com

See that's where I fail to believe an "It's all marketing." catch all. As far as consistency in a quality and flavourful product, our local purveyor Blue Ribbon Meats, stand behind the product. If a guest ordered a CAB product and were displeased in anyway with it, they guarantee a double refund for that piece of beef. It hasn't happened, yet. I guess they've got to be doing something right.

Gee, thanks for deconstructing that hannah.

It isn't pleasant. In that situation of $7.00 change, I'd have to agree that it is out of convenience. Why sweat over a big $1.00 in the difference in the tip? The change thing is often true, with exception to one establishment I once bartended. Were I currently work, we seem to be the "supermarket" emergency place to call for all other surrounding restaurants/bars, or other fellow managers in the biz that there may be an existing comfortable relationship (awkward for former employees in good standing, or buddies, working elsewhere). Run out of champagne, Jäger, togos, buns or change? They all check with us if we can help them out no matter if it is a rocking busy Friday night, Sunday early afternoon or Tuesday evening. Despite we seem to be the resource for emergency change "purchases," we run with barely getting by always having to recycle tip change. That exception establishment with plenty of singles, fives and quarters (nothing smaller -- it was not permitted as tender!)? When I bartended for an adult entertainment club. My opening drawer which was scavanged by all of our cocktailers and customers for change and usually was a starting $500 bank consisting of $50 in quarters, $250 in singles and $200 in fives. Back to the subject matter question. I do understand how some find it offensive or rude but I watched our servers during a slow day at work. We use the small folder books and usually throw away the Amex cheque trays that we receive every six months since too many credit card slips were lost due to a warm breeze off the lake. Come to think of it, money too.... But 99.99% of the time the server isn't picking up the book pointedly examining through the monetary bills while inquiring if change is needed. More likely, the book is picked up without knowledge of what bills are enclosed and the question is out of convenience and economy of time. Ever notice those little books have a pocket near the top especially designated for a charge card? Or when the check is settled up in cash that diners often let a wee bit of the bills peek out?

Perhaps it is more similar to the expression, as in: ******** "Hey! I just got a new car!" says one 20 something guy to his coworker buddy. Coworker Buddy: "Sweet!" ******** Sort of to help their concept along and not to convey the literal sense of sugary sweetness, beit perceived from the sugar cane or actually from the lovely Brasilian (or Lake Michigan's .... I haven't examined the website thoroughly) H20. Isn't anyone else finding the environmental/conservationist appeal as "Sweet"? Having grown up in a rainforest (visit Sitka, AK and you'll know it rains 350 days of the year), I'm a sucker for this sort of cool stuff. Everyone I told about this at work wants a bottle of their own.

I think the only beef my employing restaurant serves has always been CAB. Here's some paraphrased info from a bunch of their literature I always seem to have floating around on my desk: Features: Angus being a breed of cattle that are traditionally the beef industry's recognized quality leader. The beef must meet eight stringent standards that ensure superior taste, some of which: modest or higher degree of marbling, specifically medium to fine marbling texture. (coarse marbling=bad) More of the "eight stringent standards:" -From "A" maturity range of cattle (9 to 30 months) -- younger cattle produce superior colour, texture, firmness and tenderness -USDA Yield Grade 3 or leaner, with Grade 1 being the leanest. 7 out of 100 cattle meet these rigid standards Benefits to the Consumer for choosing CAB: Consistency. Perfect marbling, maturity and leanness = excellent flavour. I hope some of this helps and isn't too propaganda like.... edit: clarity

Who's the chef? "Chef" loosely applied here -- Sandra Lee What are they serving? Canned and excessively overcooked asparagus. Who are my companions? All thieves. 1. The scamming coworker that somehow lost $100 of our cashout in the 8 steps between table 50 and the server cashier register after working together at a busy Saturday beer barrel. 2. Another thieving coworker that gave me a ride home and asked if she could use my bathroom before she drove herself back to her own house. Oddly one of my necklaces and my favourite ring went missing from the ceramic holder in my bathroom and she never showed up for work again. 3. The morons that stole my Honda a few years ago. Nothing like closing up the bar after a long shift and strolling out to the parking lot to see a sparkly pile of broken glass where the car was parked!

Article here.

Without a doubt after splashing a fair glub onto the table!

I'm a former restaurant worker myself (back of the house) and I've heard plenty of waiters and waitresses talk about filling up the glasses and selling extra bottles. Good for you if you don't engage in this type of behavior. The industry needs more people like you. Sometimes that isn't solely attributable to the waitstaff's motivation. Often managers are right behind them coaching this increased sales goal.

Most: $2.13 an hour. That is fairly common. Minimum wage?

Article here.

Press release and The Crown Fizz recipe here.

Reproduction is prohibited on this article. So, I thereby respect and will not cut and paste quotes. It is a lovely article discussing the thought of influences that wood imparts upon the whisky and that of the make up of the actual barrel itself. Subtleties of those that previously aged dry sherry or Bordeaux is taking a larger role. Curious? Clickety for the Cheers article here. Yum. Cheers!

I do bet it is a yummy concoction. However I do find it interesting that Morton's isn't calling it more appropriately a Key Lime Chi Chi, served chilled and up.

For all of you Starbucks haters (I know you are out there) would you give this a try? Well, they are working with Jim Beam for just such a product. Press Release here. Cheers!

The Detroit News April 8 article here. I look forward to purchasing and sampling some of this double distilled, sugar cane distilled Brasilian vodka. Caipiroska anyone?

I saw a blurb about this last week that was rather vague that sparked my interest. Well here is a link with a full article. Houston Chronicle article here.

Reuter's April 7 article from CBS MarketWatch here. Now I wonder if he is elected, will there be a Senatorial sort of name for a commemorative brew? Cheers!

Some more on this. Last Thursday's AP article from the Kansas City Star here. Perhaps coming to place near you? Cheers!

More about this topic here in this Reuters article that appears on Forbes.com.