postemotional1's Profile
When do ethics come to play in your dining decision?
I don't eat at places that I know hire illegal workers. Puerto Ricans and African Americans lose their jobs to "undocumented workers".
Restaurant Secret Shopping
Yes, I have done 100's of bar spottings. My tag is postemotional and my brain candy is all over the Bar "Buy backs" thread in the 'Not About Food' section.
What i have found is an enormous # of free drinks being given out, most often by so-called Bar Mgrs. who tend bar and are thus able to cover their tracks.
i tend bar for the company that provides this spotting service. No, we do not spot our own bars.
I have never had to make a court appearance. Here in MA workers are "Employees at Will" who can be dismissed with/without cause.
It pays about $40 for a 1 hour visit and 1 hour entering the report. it is very interesting work. You will never think about bartenders the same way again.
Good food and cocktails until 1AM or later
I'm glad to see that i am making you laugh on purpose but not so much that my posts get removed! Touche!
What non-alcohol item would you bring to a cocktail party?
Martinelli's Carbonated Apple Juice looks cool, is very yummy and fulfills the BYOB obligation.
Lost and Faded Booze Brands of an Innocent Past... Hereford Cows Anyone?
Ripple Pagan Pink
Tango, immortalized in THE WANDERERS
Brass Monkey, immortalized by the Beastie Boys on LICENSED TO ILL
Good food and cocktails until 1AM or later
I guess that once again it is up to me to harsh the mellow.
There are far fewer folks up late than there were 5...10...15...20...or 30 years ago. People take work and school far more seriously than they once did.
The proliferation of high end food delivery has made 'Open Late' an archaic notion.
Please read COCKTAIL by Heywood Gould and KITCHEN CONFIDENTIAL by Anthony Bourdaine for the real story of the results of having an industry crowd.
The G article on where the industry goes after work fails to mention the fact that the non-industry crowd will wind up dealing with a lot of drunks.
Tasty Burger is a very dangerous venue.
Why do you stop going to restaurants? Let's start with UMAMI Burger... [Moved from Los Angeles board]
1) Texting in site of guests.
2) Using "ni*&%#$ within my earshot
3) Mouth breathing servers
4) Bartenders who give away drinks
5) Cocaine on toilet paper dispensers
6) Unsolicited touching from floor servers
7) Men being served before women
8) Too many children under 10
9) Fingers in food when arm service is used
10) Water poured from the side of the pitcher
I could go on...
October 2011 Openings and Closings
Lower Boylston is far better suited to Sweet Caroline's simpler menu. The area by Burton's and Cambridge 1 was also where cars accelerate.
The mere existence of several venues in an area does not make it a destination.
Recommendations for old school/divey/gritty Boston spots - restaurants and bars (w/ or w/o food)
Ramrod/Machine at 1254 Boylston St. Boston is a true dive bar with the added attraction of leathermen and drag queens cavorting during Red Sox games.
Interesting development in a divey Allston bar
I worked at D.E. Blakely's briefly in 1984 and saw Doug Flutie's miracle pass to beat Miami. the food was pretty good as the Eggs Benedict featured real hollandaise sauce.
I am a veggie and the salads were always fresh.
People tend to forget how many times the bar has been raised in the last 25 years.
has anyone been to Mass Ave yet?
The name is not as important as the $$$.
Puh,leaze!
You're on the Guest List!
has anyone been to Mass Ave yet?
Yes, you know the ax that I grind. The place is staying, the staff, including the Asst. Mgrs. is going. Pat Lyons has been back from Italy for some time and he is pissed when he has 1000's of guests and 100's of dollars.
The Lyons Group excels at taking money. They may not have the best products but they collect and getting the money is the reality of capitalism.
has anyone been to Mass Ave yet?
Yes, they were taking applications at the Lansdowne this past Friday for the new place.
94 Mass Ave. had the integrity issues that are the plague of the day.
I applied for a bar job there and the person giving the intake interview mentioned integrity prominently.
Highland Kitchen ????
Do not go to Highland Kitchen if friend gets "freaked out by overcrowded restaurants." HK is crowded and very loud. I like the place but it definitely not for everyone.
If you want to show them some class go to Upstairs at the Pudding.
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Highland Kitchen
150 Highland Ave, Somerville, MA 02143
May 2011 Openings and Closings
Big Night the Kane bros, company is the organization. Do you wanna bet that it will be "nightclubby?" Take a look at the website or look in the window.
Please.
When your server does not give you exact change
Unfortunately, the "Do you want the change," thingy has become common. it is right up there with give-aways and unrequested items being "given" to guests who then find them on the bill.
All of the above are loathsome and show that the server in question doesn't know what hospitality is.
May 2011 Openings and Closings
Red Lantern is taking applications for their store that will occupy the old Bertucci's space on Stanhope St. The website looks nice.
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Red Lantern
235 Shrewsbury St, Worcester, MA 01604
Bertuccis
280 School St Ste G100, Mansfield, MA 02048
Bar at Union
The server should be fired.
This is the converse of giving away drinks. The server should have ASKED "Would you like a specialty non-alcoholic drink?" I have done this on several occasions and the guests have always been pleased.
Unauthorized freebies and unrequested charges are the yin/yang of weaselry.
Yes, on this one i agree with you MC Slim JB
Tip jars - love 'em? Hate 'em?
If I order a labor intensive drink I do tip. I follow this guide at Smoothie King as well. At my home court Starbucks I sometimes get quicker service because I am a regular. For this a tip is deserved just as I favor my regulars by cutting them ahead at the bar.
No thank you=no tip even at my home Starbucks. For the most part it is offered an a 10% tip is fine. Once again Starbucks employees make at least 1/2 of their pay from the clock.
Rant: What happened to phone reservations in Boston?
Restaurants use Open Tables to create niche demand. Managers and hosts can be reached on their personal cell phones.
Back in the day restaurants and more frequently dance clubs had unlisted numbers. The trend being described here is a 21st. Century equivalent.
How would you deal with a noticeably "addled" server?
This happens more often with bartenders than servers. The cause is usually the bartender having a drink with guests. Service is self-denial for bartender/servers and self-indulgence for guests.
Servers are often fired for drunk/high work while it is often overlooked for bartenders.
"Talent poaching" restaurants (split from Boston board)
It is not 2000. That article is completely absurd. Methinks that the article was ghost written by a publicist for 1 of the establishments that have lost staff. The rise of "startenders" and niche scheduling have left many, many capable people without earning opportunities.
Maybe those being "poached" upon should ponder why "poachers" think that their employees night want to move on.
"Talent poaching" restaurants (split from Boston board)
Who is calling foul? I think that I am on pretty safe ground when I say that it is not those who are being recruited.
"Talent poaching" restaurants (split from Boston board)
I don't think that this is immoral. If a server/bartender can get a better situation they should take it.
Drinks near Sheraton Boston pre high school reunion
If you want "not to(o), serious", you want T.C's Lounge at 1 Haviland St. about a 5 minute crawl from the Sheraton. It is one of the last surviving dive bars.
March 2011 Openings and Closings
Pazzo on Newbury St. is closed. Is there any story on this?
Should we rethink tipping?
"Not so good" servers do a far greater share of manual labor.
Pooling also decreases the chances of physical conflicts in the workplace.
Does the Bartender even remember good Tips?
No, not all bartenders are crooks. I am not.
I am a "spotter" as well as a bartender and have done both for 19 years.
Most bartenders jobs end because of integrity "issues" as do most bar managers. Happy endings are few and far between.
Does the Bartender even remember good Tips?
What is dumb about my comment? If a bartender buys out of his/her own pocket now THAT is a "buyback'.
