Bartender Rant

[Orfy]

Yeah, 5c sounds like a good snub.

 

[Boerderij_Kabouter]

I find poor quality servers inexcusable! I Milwaukee we have many fantastic beers bars and brewpubs. Any given stop the people behind the bar will know more than the average consumer and at least be able to recomend a beer for a person. Whether they are interested or no I don't care, but you are not just someone pouring beer if you work at a resteraunt or bar that has a fantastic list. I would definately not have tipped that guy and I would contact his supervisor.

I have a great irish/english/american pub near my house with an incredible tap list of english beers and I love to go there for a pint. But this idiot kid behind the bar has not even sampled most of the beers and openly states to customers that he doesn't like them, they probably won't either, and they shoudl get a miller! Idiot! I have lectured him (good heartedly) numerous times and counseled the patrons on what to order and they are always happy with what they get. Totally ridiculous!!!! People like those guys just chap my @ss.

Now I am all riled up. I need a beer... 2.5 hours and counting...

 

[Orfy]

8 pm here.

 

[zoebisch01]

I've always found it better to leave a tiny gratuity than none at all...to show the lousy server that I didn't just forget.

Yup, that's a great point, and traditionally the 'insult tip' is 2¢.

 

[rdwj]

Yup, that's a great point, and traditionally the 'insult tip' is 2¢.

I've done that on rare occasion. It says, "No, I didn't forget. I even went the extra mile to rub your nose in it".

 

[Rhoobarb]

+1 on leaving a miniscule tip. Yep, let's them know you didn't just forget.

...Last time I was on travel I used the coffee pot in the hotel room..., but it was glass!!

Eeww, HB! Never, never drink out of the hotel room coffee pot! If you do, bring along some Iodophor, Star-San or bleach to clean it with first. The housekeeping staff uses the same towel to wipe down that coffee pot that they use to clean the toilet!

If anyone is reading this in their hotel room, sorry to spoil your day.

 

[david_42]

My dad used to carry wooden nickels, they were even plugged.

 

[Fingers]

My dad used to carry wooden nickels, they were even plugged.

That's hilarious!

 

[EinGutesBier]

I think that what PTN when through is terrible. Shame on that bar tender.

At the brewery I work at, there is a nice, big, lavish tasting room and I get all sorts of people there from all walks of life. Usually, they come in because they're interested to try something new and learn about beer. I do my very best to accommodate them in that. In fact, that part isn't even work, that's fun...that's what I do in my free time - preach to people about beer and "educate" them with whatever I know. Because I work with the brew master in the back, I have an intimate knowledge and pride in what's served up front. I like to think that everyone who comes to the tasting lounge leave more beer savvy than when they came, or at least had a good conversation with a certified "guy who likes beer" (GWLB).

End of OP support rant.

 

[flyboy]

Personally I am usually against talking to management about poor employees. The guy may have been terrible, but I don't like to take it personally and I don't think that it is worth possibly getting the guy fired over something so trivial. I usually just decide not to come back. Thats not a shot at you, I am just saying

I've found that the managment is a reflection of their employees. If the bartender doesn't give a crap it's likely that the manager feels the same way. Chalk this pub up as one you'll never return to and take your business elseware where they appreciate you and yor beer. .

 

[Boerderij_Kabouter]

Rhoobarb

If you do, bring along some Iodophor, Star-San or bleach to clean it with

This is when your hobby is officially an obsession. hmmm.... maybe a small bottle of Starsan instead of hand sanitizer when you have a newborn is a good idea... hmmmm

nerds will inherit the earth, I am convinced of it

sorry

 

[Jonnio]

Personally I am usually against talking to management about poor employees. The guy may have been terrible, but I don't like to take it personally and I don't think that it is worth possibly getting the guy fired over something so trivial. I usually just decide not to come back. Thats not a shot at you, I am just saying

Think of it from the perspective of a restaurant owner - would you prefer to get rid of a crappy employee or have people not return because of him. IMO it isn't fair to the owner of small establishment to stop visiting there because of an easily replaceable employee.

The restaurant industry is hard enough for owners and finding good restaurants is getting more difficult every day because of it. If everything else in an establishment warrants me coming back I will, if possible, remove the things that make the experience not enjoyable.

 

[svudah]

I thought I might throw in my two cents seeing as how I wait tables at a Brew pub out here in Oregon.

I'm tempted to wax all philosophical and go on a rant about how artisanal/craft produced food and drink should inspire the passions of all those who are involved with them, but I'll save that for some other time. Needless to say, however, if a bartender at a brewpub doesn't care about beer, he should move on to mixing margaritas at Chili's or some place like that. He would probably make more money anyway.

Fortunately, people here in Eugene seem to take their beer (and coffee, and cheese, bread, and food in general) very seriously. I like the fact the local barista will dump out 3 consecutive pulls until the crema on my espresso is just right. When people come into my pub, I make it my mission to show them something new whether they are homebrewers who have a taste for geuze (sp?) or budlight fans. I'm very liberal with pouring tasters; it makes my job easy and fun. Who doesn't like free beer. I just don't understand all the people who come to eat at our place, which has pretty pricey food, and just "don't care for beer."

1+ for leaving a small tip versus no tip. I have had people who have forgotten to leave a tip and get me back later, but in the meantime I'm usually wondering what I did to incur a customers anger.
1+ for letting your server/bartender know when something isn't to your liking, but in a non-hostile way. I've given free beers out for some ridiculous reasons: "my IPA is too hoppy" " the Orange Hef is too citrusy" etc. Just don't act like I tricked you into something you didn't like and don't sit there in silent judgement, waiting for me to figure out something's wrong.

 

[bigjohnmilford]

Paul, you were 5 minutes from the best brew pub in the state imho (for beer). You could've taken home a growler too. There right down the street in Natick. The one in Providence is much nicer than the one in Framingham.

http://www.owenolearys.com/