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postemotional1's Profile

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Girl Scout Cookie

This is also called a "Dirty Girl Scout" or the "Just Got Flipped" Girl Scout. The version with white creme de cacao and peppermint schnapps would be the Virgin Girl Scout and the green creme de menthe with white creme de cacao would be the Girl Scout in Uniform. All of these drinks are 70s era disco drinks.

Mar 14, 2014
postemotional1 in Recipes

Why do restaurants fail?

Q: What's the best way to make a million dollars in the restaurant business?

A: Start with 2 million dollars.

Jan 28, 2014
postemotional1 in Not About Food
4

Smoking is back in French Restaurants: I witnessed it today.

I wonder what Colorado will do with pot?

Jan 28, 2014
postemotional1 in Not About Food

January 2014 Openings and Closings

Happy's and Barrio Cantina both gave their bartenders carte blanche to give away as many drinks as they liked. 1000's of customers, 100's of $$$. when is Michael Schlow going to learn that you must charge for alcohol. You can get away with comping food but letting bartenders give away the store is a recipe for bankruptcy. Oh yeah, they have a cocktail program.

Jan 18, 2014
postemotional1 in Greater Boston Area

December 2013 Openings and Closings

Osushi Boston in Copley Place is closed. Osushi Boston is no longer associated with O Sushi in Cambridge. Not a lot of scuttlebutt around the closing.

Dec 09, 2013
postemotional1 in Greater Boston Area

When do you tip low (10% or less)

T E X T I N G in my line of sight. I have been serving folks for 30 years. I have only had a cell phone since 2010 but you will never seeit and i keep it in my backpack while working. The guest is more important than whatever else is going on.

Sep 30, 2013
postemotional1 in Not About Food

If I owned a restaurant, I would/would not.....

I am a bartender in Boston, MA. I tip out 4% of the gross that I ring on my register to the barback. The amount of labor the barback does is a result of how much I ring in so far as supplying ice, fruit, juice, etc. This is much fairer than a % of tips as the barback is then not dependent on the quality of the bartender's service or the clientele. This also enables management to insure that the barbacks are being compensated per policy as the tip-outs can be compared to the gross.

Jun 03, 2013
postemotional1 in Not About Food

Let’s make a list of obnoxiously loud restos

All places are louder now that texting has replaced conversation.

May 26, 2013
postemotional1 in Greater Boston Area

Where's my change!?!

Rounding up is OK. Taking people's money or "assuming" it is a tip is not. The 2 acts are not morally equivalent.

May 24, 2013
postemotional1 in Not About Food

Where's my change!?!

Yes, the server is a thief. Inform the management and don't go back. I have been tending bar for the better part of 30 years.

May 24, 2013
postemotional1 in Not About Food

Am I searching for something that doesn't exist in Boston/Cambridge??

Everyone "went loud" when texting replaced talking on cell phones. I don't like this trend at all but it IS what is happening.

May 24, 2013
postemotional1 in Greater Boston Area

So I finally get the annoyance behind people calling anything a martini.

'Martinis' came to refer to any straight-up drink in stemware at the beginning of the 21st. Century. What happened is that Generation X, born 69-74, aged out of the dance club market. 90's dance drinks included popular shots such as the Grape Crush thrown down from 4 oz. solo cups during the percussion break in "Mr Vain". As Gen X aged into lounges they retained their taste for straight-up drinks but had matured to the point where plastic was...tacky. Additionally the lounge scene demanded posing rather than dancing so stemware became the vogue. Bartenders became mixologists to meet the demand for sweet, straight -up drinks . Distillers expanded the variety of flavors of flavored vodkas to today's repetoire which includes Smirnoff's Birthday Cake vodka.

http://stevegallanter.wordpress.com

Apr 07, 2013
postemotional1 in Not About Food

So I finally get the annoyance behind people calling anything a martini.

I agree with the 'Blondie' definition as I can remember seeing 'Blondies' at Baby Watson's Cheesecake in the Harvard Garage in 1976.

Apr 07, 2013
postemotional1 in Not About Food

So I finally get the annoyance behind people calling anything a martini.

"Martinis" other than gin/vodka came into being when Gen X, peak birth year being 1970, aged out of dance clubs and into lounges. What Gen X wanted was stemware that looked good while standing or sitting at the bar as opposed to running around the Roxy with a plastic cup of Grape Shot. This is contemporaneous to the many flavored vodkas introduced during the tail end of the 90's. With the 21st. Century reviving classic cocktails drinks such as Sidecars came to be referred to as "martinis". "Alternative" martinis such as the French Martini with blonde Lillet and the Spanish Martini with blonde Mas Fina sherry date back to WW2. Nowadays a "martini" is any straight-up drink served in a martini glass. It is what it is.

Mar 05, 2013
postemotional1 in Not About Food

Quick Ice-Water from the Bar -- Tip?

I tend bar at a dance club which means there is a small window of opportunity for sales. Additionally many clubs direct their bar staff to require the guest to buy bottled water. My venue allows water from the tap. i use the faucets for the sink as water from the gun is very slow. This speedy service is sometimes rewarded. Needless to say those who offer gratuities for water are served first for future requests. Most guests know this. In a dance club I think that tipping for tap water is usually the right thing to do unless the bartender serves it with deliberate sloth.

Mar 05, 2013
postemotional1 in Not About Food

Rant: Sick of "Artisanal" and "Curated" food and Wine - Food pretensions that make you gag? Post em here!

I refer to myself as "tending bar". I set up. serve guests and close the bar with all of the attendant cleaning and financial responsibilities entailed.

"Mixology" is a small part of my job as most cocktails and all beers involve 2 steps at most. When the $10 ceiling for a drink is broken you get a "mixologist". When all is said and done the most important part of tending bar is collecting the charge.

Jan 06, 2013
postemotional1 in Not About Food

November 2012 Openings and Closings

Whole Foods dramatically expanded their prepared food selection and that doomed Sebastian's from the get go. It is worth mentioning that the Au Bo Pain in Prudential is now a pre-made takeout store as Shaw's expansion of its prepared food department has been very successful.

Grocerants are growing.

Nov 23, 2012
postemotional1 in Greater Boston Area

People who eat the food for sale in supermarkets - would you say something?

Certain items are "loss leaders" just as in the restaurant business. However, if "shrinkage' is 5% then you have to multiply the price times 20 in order to figure the Opportunity Cost.

Nov 19, 2012
postemotional1 in Not About Food

People who eat the food for sale in supermarkets - would you say something?

Whole Foods "allows" stealing so that its clientele can have the dubious benefit of feeling that they are above say, Shaw's. Customers who are eating while shopping spend more.

Nov 19, 2012
postemotional1 in Not About Food

Overrated restaurants

Franklin Cafe was a big disappointment to me as I tend bar. If you don't know the bartender you are treated to the staffs of various establishments talking about their shifts to the EXCLUSION of unknown guests being served.

Nov 06, 2012
postemotional1 in Greater Boston Area

Locke-Ober was one of the best.

10 years ago Lydia Shire revived this place with some success. Once she was no longer publicly associated with the Locke-Ober it slid downhill.

The location is NOT the problem as Marliave is doing well. Locke-Ober would have been a natural for a retro theme and craft cocktails if the dress code had been discarded.

Oct 23, 2012
postemotional1 in Greater Boston Area

Why are we wasting so much food?

Fat=immediate gratification. $100 won't change your life but it does buy a lot of cookies. I am 54. When I was a kid living in the Port Washington, NY of MEET THE PARENTS low income folks worked in factories and the well off were heavy. Now the well-off drink bottled water and the workers drink Coke.

Oct 19, 2012
postemotional1 in Not About Food

Why are we wasting so much food?

Values change over the course of time. To attempt to be cost-effective is perceived as counter to self-esteem. Thus not using "subpar" products show that the disposer of food products is a good person regardless of whether said tactic is cost-effective or morally justifiable.

Oct 19, 2012
postemotional1 in Not About Food

Tipping a Bartender

Bingo! We have a winner!

Sep 29, 2012
postemotional1 in Not About Food

Tipping a bartender on an absolute, bare minimum, to the drop pour.

Right on Quine! I tended bar at a place with craft beers and we were encouraged to give samples. The vast majority of bartenders DO NOT have the freedom to give away a product that they do not own. Many of us are on camera. Meter pouring and shot pouring are dictates of ownership whether corporate or individual and policy is violated at the peril of the bartender.

Furthermore, places that promote from within have servers who will rat you out at the drop of a cocktail napkin. What makes tip money is good face time with guests and prompt service.

Oh yeah, i work as a spotter and have on and off for 20 years.

Sep 23, 2012
postemotional1 in Not About Food

September 2012 Openings and Closings

This is just too bad as I worked 5 nights at Tonic and I do think that it would have made it. But it IS a tough business.

Sep 17, 2012
postemotional1 in Greater Boston Area

September 2012 Openings and Closings

Does anyone know what is happening with Tonic in J.P? It still appears to be closed and the original manager has resigned. Is there any scuttlebutt?

Sep 16, 2012
postemotional1 in Greater Boston Area

NOT ABOUT FOOD

Where can this board be found? I haven't been able to locate it since the change of format. any advice would be appreciated.

Sep 01, 2012
postemotional1 in Site Talk

WOULD YOU BUY A "PIG IN A POKE?" HOW ABOUT DRINK MENUS WITH NO PRICES?

Your bartender is making a killing out of "comping" drinks to guests who don't make him/her work. At the establishment where i work you would be fired for shenanigans of that type. LOL!

Jul 27, 2012
postemotional1 in Not About Food

July 2012 Openings and Closings

Betty's Asian Fusion on Huntington Ave. has a 'CLOSED INDEFINITELY' sign in the window and it appears that a lot of furnishings have been removed. Does anyone know anything about this?

Jul 26, 2012
postemotional1 in Greater Boston Area