Un-Happy Hour
Trust me, I love a good Happy Hour. Great food and drinks at a reduced price? Who doesn't love it? We had a neighborhood place in Nashville that had 'Buy one, get one" on draft beer from 5-7; I tore that place up! The whole crew would meet up there and get down for a couple of hours then go our separate ways. Great times.
Usually restaurant owners do a happy hour to get folks in early and possibly persuade them to stay longer and enjoy the real menu. While this is the intention, the desired outcome is sometimes far different. People tend to take advantage of the restaurant's generosity and abuse the system. They get hammered quickly and then leave, only to return for the next happy hour and never visit the establishment during their normal hours. It is what it is.
What really sucks is when a really good restaurant offers a half-priced bar (food) menu during the off season. Let me just say "the freaks come out at night." Such is the situation down my way. I live in a resort area on the beach that is very seasonal. What the translates into is the it's dead as hell in the winter. One of my favorite restaurants in town has a killer half-price deal on their bar menu that just gets abused by folks that will NEVER go back there in the regular season.
One of the bartenders told me about a couple that was in a few hours before us that were drinking only water (a shitbird move to start) and wanted to split a burger. Usually that's not a big deal, but these losers asked if the woman could have her HALF cooked medium well while her husband wanted his HALF medium rare! I was dumbfounded!! What a couple of dumbasses! Some things you just don't ask. Temp half a burger? Give me a break! This leads me to a longstanding belief that I have: While some countries have mandatory military service for full citizenship, I believe that we should have mandatory restaurant jobs for full citizenship. It teaches hard work, humility, and how to show respect towards your fellow man. Had either of these folks spent any time in the biz, they wouldn't have asked for such a stupid-ass request. People are strange.
I just had to share that little tidbit. Restaurant folks will understand and appreciate this one the most.
Ciao down,
Penn
Usually restaurant owners do a happy hour to get folks in early and possibly persuade them to stay longer and enjoy the real menu. While this is the intention, the desired outcome is sometimes far different. People tend to take advantage of the restaurant's generosity and abuse the system. They get hammered quickly and then leave, only to return for the next happy hour and never visit the establishment during their normal hours. It is what it is.
What really sucks is when a really good restaurant offers a half-priced bar (food) menu during the off season. Let me just say "the freaks come out at night." Such is the situation down my way. I live in a resort area on the beach that is very seasonal. What the translates into is the it's dead as hell in the winter. One of my favorite restaurants in town has a killer half-price deal on their bar menu that just gets abused by folks that will NEVER go back there in the regular season.
One of the bartenders told me about a couple that was in a few hours before us that were drinking only water (a shitbird move to start) and wanted to split a burger. Usually that's not a big deal, but these losers asked if the woman could have her HALF cooked medium well while her husband wanted his HALF medium rare! I was dumbfounded!! What a couple of dumbasses! Some things you just don't ask. Temp half a burger? Give me a break! This leads me to a longstanding belief that I have: While some countries have mandatory military service for full citizenship, I believe that we should have mandatory restaurant jobs for full citizenship. It teaches hard work, humility, and how to show respect towards your fellow man. Had either of these folks spent any time in the biz, they wouldn't have asked for such a stupid-ass request. People are strange.
I just had to share that little tidbit. Restaurant folks will understand and appreciate this one the most.
Ciao down,
Penn
Mandatory restaurant jobs for full citizenship? Agreed.
ReplyDeleteHope your typing finger gets well soon. IT'S BEEN 27 DAYS SINCE YOUR LAST POST, 27 DAYS. And I have questions, first, what is liver pudding, it sounds pretty strange for a desert, also what would you recommend, a red or a white? Thank You
ReplyDeleteOh Anonymous! Liver pudding is not a dessert, it's just delicious. I mean, I would eat it as dessert if that's what was being served. The wine of choice would be a Sauternes from France or a late harvest Riesling from Germany. Liver pudding needs something a little sweet to balance out the richness of the dish. Made primarily from pig liver and assorted parts and cornmeal (Low Country versions often contain white rice), liver pudding is often called Poor Man's pate. And what goes better with pate than sweet wine? Since you thought this was a dessert, you must not be from the South. If you are a Yankee, it loosely resembles something you know as Scrapple. Nonetheless, go git you sum!
ReplyDeleteAnd thanks for the concern about my typing finger. I've been working on some other writing, not just blog stuff. Thanks for reading.
liver puddin' a dessert?? OMG!! Apparently a person who does not know the true glory that is Neese's liver pudding or liver mush. A chow chow side, fried egg and probably a Spätlese Riesling (or ice cold PBR)to wash it down, yes?
ReplyDelete