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Top 5 E Village quick eats

south brroklyn pizza
this little piggy, i like the pastrami as well as the beef
cheeps shwarma at 3am
otafuku

Mar 02, 2011
reatard in Manhattan

Double-dipping - explain it to me

Double dipping, re-gifting, there are a number of terms that I had never heard of before Seinfeld.

Mar 02, 2011
reatard in Not About Food

Does the Bartender even remember good Tips?

"Most "buybacks" are just bartenders stealing the products they don't own to stuff their pockets."

I'm quite good friends with 3 people that own bars and they all encourage buybacks to some extent. It has nothing to do with bartenders stuffing their pockets.

Mar 01, 2011
reatard in Not About Food

Your Preferred Fish Sauce?

I moved from Squid to Golden Boy and now I'm onto Tra Chang. It packs much more of a punch.

Mar 01, 2011
reatard in General Topics

Taking pictures at a restaurant

Couldn't you just open your aperture?

Mar 01, 2011
reatard in Not About Food

Double-dipping - explain it to me

I believe it was a gran parent of girl that George was trying to sleep with.

Feb 28, 2011
reatard in Not About Food

Does the Bartender even remember good Tips?

I live and have bartended in Manhatten and know many bartenders in Manhatten and the idea that bartenders are suspcious of big tips is silly. You drop a $20 for a round and I'll pay attention the next time you come to the bar. I really don't care if you are trying to impress your date.

Bartenders maybe jaded but not when it comes to real money. Try to impress me with a $1? Yes, I'm jaded. $20 for two drinks? You have my attention.

Feb 25, 2011
reatard in Not About Food

COCKTAILS from the 60's???

Manhattan's have made a comeback. People order them all the time.

Feb 24, 2011
reatard in General Topics

Open bar - should you tip the bartender

"Also, Joe Average doesn't order labor intensive cocktails"

Depends on where the even is held. Like I said I was an event at a cocktail bar and at least 90% of the drinks were labor intensive coctails.

Feb 23, 2011
reatard in Not About Food

Open bar - should you tip the bartender

I'll take you at your word. You're a much better bartender than I'll ever be but let me ask you how long it would take you to make a simple cocktail like a Martini? Thirty seconds or so? This is even if you shake rather than stir. So if do the math even if only 40 of the 60 people order a cocktail you're looking at 20 minutes just to make drinks for these people and if you can serve the other 20 in 5 minutes it will take you 25 minutes just to get all the guest their first round. Right? I'm not even including the time it takes to wash up your equipment in between drinks.

I was recently at an event for 40 people at a better than average cocktail bar in Brooklyn and there were 1 1/2 bartenders (1 good one and one much slower trainee type) as well as a bar back and they just kept up for the first hour or so. Things always slow down after the first hour but I'm not sure how 1 batender can serve that many people all at once in the beginning. Granted 90% of the guest were ordering labor intensive cocktails.

Feb 23, 2011
reatard in Not About Food

Open bar - should you tip the bartender

I don't think it's possible for one bartender to deal with 60 customers if it's a proper cocktail party. Beer, wine and the occasional vodka tomic? Sure. But if people are ordering Martini's, Manhattan's and the like there is no way you can serve 60 people.

Feb 23, 2011
reatard in Not About Food

Does the Bartender even remember good Tips?

Tipping a bartender at the end doesn't have the same impact unless you become a regular but your tip is very genrous. If I were you I'd leave $5 after the first round.

The tip jar is completely out of your hands, just let that go.

Feb 23, 2011
reatard in Not About Food

Does the Bartender even remember good Tips?

Let's put it this way, a bartender won't necessarily remember a "good" tip but they will almost certainly remember a bad one. But in general a good tip on the first round will make an impact on a bartender.

What are you leaving as a tip? Because what you consider a good tip may just be average.

Feb 23, 2011
reatard in Not About Food

If this is an example of things to come......

I could just as easily write the same thing to most of your post on this thread.

Feb 21, 2011
reatard in Food Media & News

If this is an example of things to come......

You're like the hominid that poo-pooed his neighbor who cooked their meat. "This meat is perfectly good the way it is. Why mess it up by burning it!"

Feb 20, 2011
reatard in Food Media & News

Quick - Best pancakes in the east village

Probably too late but The Smith would work especially before noon.

Feb 20, 2011
reatard in Manhattan

Question about bolognese

Yeah....you're response was pretty unclear....it made it seem like there were no carrots or celery in Hazan's recipes....

Feb 20, 2011
reatard in Home Cooking

Question about bolognese

I know there are two versions of Hazan's bolognese but I thought both called for celery and carrots?

Feb 20, 2011
reatard in Home Cooking

Wow that server is CUTE ... does it matter?

I don't think they even let women in the NYU dorms if they don't have a facial piercing.

Feb 20, 2011
reatard in Not About Food

Wow that server is CUTE ... does it matter?

I don't see how discharge from the nose is any less gross or more hygienic from a server who doesn't have a piercing from one that does.

Feb 20, 2011
reatard in Not About Food

Real Italian Food Vs. American Italian Food

Where in Italy are you from because I read most of what you call "Italian" sweeping generalizations and how Americans romanticize Italian cooking.

I have a friend from Rome who is a pretty good cook and he has probably broken every single one of the items you listed. For example; "use of humble ingredients". What do you consider humble ingredients? If they butcher a cow what do they do with the expensive cuts like the filet? Ship them to another country? Is Parmigiano-Reggiano considered a "humble" ingredient?

Feb 20, 2011
reatard in General Topics

New bars in East Village/alphabet city?

"Also, Ill just say, as someone who has a number of friends for whom AA has done great things, I find the name really tasteless"

Agreed.

Feb 16, 2011
reatard in Manhattan

New bars in East Village/alphabet city?

13th Step just looks like a big frat hole.

-----
The 13th Step
149 2nd Ave, New York, NY 10003

Feb 16, 2011
reatard in Manhattan

Help me choose 4 Manhattan restaurants after hours on chowhound

I love Shanghai Cafe. I've been going for years and have seen the same staff the entire time so I don't know what to make of the labor dispute.

Feb 16, 2011
reatard in Manhattan

servers commenting on how much we ate - rude?

"We live in a society that is extremely vain- we're conditioned to think a certain way at least subconsciously"

Right, like that facial piercings are "dirty".

Feb 14, 2011
reatard in Not About Food

Bring back guanciale to Russo's in the East Village!

Interesting. I go there pretty often and I've asked for it in the past but definitely not within the last couple of months.

Feb 12, 2011
reatard in Manhattan

Bring back guanciale to Russo's in the East Village!

How long have they carried guanciale? I've asked for it in the past and they've always just shook their heads no.

Feb 12, 2011
reatard in Manhattan

Peter Luger as a vegetarian?

What you see is what you get at Luger. It's an old school steakhouse. They will accommodate you with bread, salad, creamed spinach and potatoes.

Feb 12, 2011
reatard in Outer Boroughs

Peter Luger as a vegetarian?

You've seen the menu, isn't this a decision only you can make? Are you okay having a just a salad and possibly some potatoes and dessert? How much do you want to hang out with your friends? It certainly won't be a memorable meal for you.

Feb 12, 2011
reatard in Outer Boroughs

What is the best way to order food/drinks that keeps the bartender happy?

Having been a bartender I can tell you there are people that when asked what would you like they will say, "Guinness". You go and pour the pint and when you get back and say, "That'll be $6, please", they say, "Oh, I'd like a Stella Artois, too." Go back to the taps, pour the second beer, "Okay, that'll be $12" and get in reply, "And a Jack and Coke." If they had just ordered all at once it would save you a minute or two.

If it's busy night this system of ordering can make you want to pull you hair out.

Feb 12, 2011
reatard in Not About Food