Overlooked pet peeves at bars (consumer standpoint)

Yes, we want to know the minute a beer changes, it's part of what we offer in our area, that other craft beer bars don't. I can post a tap change on twitter and facebook, and within 10 minutes reach about a thousand people...more if I pay to promote the post. When you have one of the only Parabola kegs in the region or a Shelton Brothers offering where only three kegs made it to the US (repeat ad nauseum), you want that information out there as quickly as possible, before people decide they might want to go elsewhere. Timing is everything. Not to mention we just payed nothing for a massive advertisement aimed directly at our target audience and no one else.

Even if only ten people daily decide to come to our place based on our social media output, we are making an extra 50k plus a year. Not to mention selling more beer, which gives us more pull with our distributors when allocations are determined.

Again I say, if a person has a problem waiting ten extra seconds, especially after an explanation of why the texting was occurring, fuck em. I don't want them in my bar anyway, they are more than likely a douchebag.

Also, again I say, people love to make decisions even when they don't know jackshit about a situation. I think it's called jumping to conclusions, or assuming. We all know the ass/u/me line. Don't be that guy.

With all that said, you are correct in that people should be able to tell the difference between fucking around on your phone, and actually using it as a tool for work.

 

Serious question:
The fact that you have "one of only three kegs available in America" isn't a marketing point in and of itself? If you don't get those people in right now, the beer won't sell??

Ten extra minutes reaching people via mass media, 90+% of which will not come to your bar at all, let alone quicker than the people already there, versus pissing the latter group off seems shortsighted. My guess is this is not actually a problem at your bar (and if your not related to Church Key or are not from DC (based on clicking the BA link which does lead to google maps and could be wrong), I'd be interested in checking out your place as a new option for me), or at all in the cases you are arguing, so why you take such offense to the post is interesting.

You did agree with me in the end, so I will agree with you, a patron who sees one bartender at one point in time on the phone and just happens to want a beer at that time and assume that bartender is lazy is likely a douche. But, as stated, I don't think the original post about watching bartenders more interested in their own world than the business is invalid as I am sure I have seen more "unnecessary" bartender texting than "necessary".

 

I haven't read this whole thread so I hope I'm not repeating somebody else but I really hate a bartender or bar that doesn't make any effort to help the customer see what's on tap.
My friend and I were at a trade show in Corpus Christi, find out there's a bar with 40 taps so off we go. It's dark, crowded and very loud and there's no beer list, you have to be able to read the tap handles in the dark and order. I ask the head bartender, he says a list is too much trouble so I ask for an IPA: Got none. Stout? Guiness, Hefeweizen? What's that? Narrowed it down to some crappy Texas brewery's blonde ale then went up the street to a bar with 5 taps and a very friendly bartender.

 

Dirty glasses.

 

Yes, sorry, I kind of got sidetracked there, in the grand scheme of things, you are correct, if a bartender is more interested in their own world, they suck.

 

Fuck, is there such a thing as a pint anymore? The "cheater' is pretty much standard issue.

 

A lot of the issues in this thread should be pointed out to the management of the establishment, so that they can be addressed. Service industry professionals, those of us to whom this is not just a job, but a career may not make up the majority, but we are out there, and will address these issues. We would all rather you come to us with a problem and let us try to address it than have you walk out unhappy or cause you to write a bad online review.

That being said, if you write a bad review and, in looking at your other reviews we see that you seem to use the internet to complain and nothing more; then you lose credibility.

 

Thank you tv lovers, every time the nemesis gets a vote, you pull thru!!!

To;dr?
See posts #ed 2 & 3

 

Making the mistake of washing your hands after using the bathroom, and before eating your meal, then realizing they smell like an industrial accident at a cheap perfume factory.

 

It would be nice to go to a bar, sit down, order a beer and be able to enjoy it in silence (or nothing louder than the general background noise of human conversation). No TVs ... no music ... nothing. Just people and beer. I'd go out more often if I could find places that didn't have speakers playing stuff.

 

you could bring a book/kindle/nook and read instead?

 

I hope that you didn't mean to say that 'washing your hands' is the mistake.

 

I sincerely applaud you for saying that, but I think your professionalism is rather uncommon. Many of these problems in the thread are the norm and from those I've spoken with in the industry, the problems are known but intentionally not addressed. The beer menu is one of the most notorious because they find it too hard to have a chalkboard or print out little pieces of paper with the day's beers on them, etc. Many servers are lazy and get annoyed that the taps change so often and they refuse to learn the list and therefore resort to saying "we have all of them" or "seasonal" or "hefe-weizen". The frosted glass issue is another where I've heard that it is the BMC people's fault that the rest of us have to use them, and even a few craft drinkers ask for them. For some it's just too much work to have to ask someone ordering an Imperial Stout if they don't want a frosted mug.

 

The next trade show we went to was in Oklahoma City, our hotel was 3 blocks from Tapwerks-120 taps, beer menus bartenders and waitresses who knew their beers and made great recommendations, especially for Oklahoma beers. We spent 4 nights and a ton of money in that bar.

 

Not sure what the problem is, I'm guessing they don't force you to eat them. So why do you care if they're offered?

 

That's an old blues standard, "If you don't leave me alone nicely, you'll never scratch my lottery ticket".

 

Well, the jerkoff at i think it was called the Pour House in NYC when i was there for an event my buddy was doing at the Webster Hall Marlin Room (we're from north carolina) suggested that my ID was fake. "the hologram is wrong". I have the best condition ID of anyone i know. That was kind of a "pet peeve" you could say. Really wanted some Troegs.

 

Trying to capture a piece of the craft beer market with a half-hearted effort. Many of the previous examples point out just such behavior. Either make the effort to fully understand the market you are attempting to cater to, or don't jump into it. "We're a craft beer bar" with tap lists that are constantly outdated, staff that lacks basic knowledge, etc., is not something that is going to make me want to return to your establishment. I'm fine with some mistakes as long as the establishment makes efforts to rectify them and improve. Seems there are many popping up that fit into this exact classification though.

 

Actually, if it's an unknown location, I'm to the point where I put a drop on my hand, and if it has a strong perfume smell (which is more often the case) I just rinse with warm water.
Nothing worse than trying to enjoy good food and drink when your hands smell like the janitor just got done cleaning the bathroom at Kmart.

 

The 'cheater' pint makes up for all the mispours of a normal pint according to the owner of the bar