Overlooked pet peeves at bars (consumer standpoint)

The thing I don't get about FFF is that it isn't a fun hang out bar with loud music, it's a serious (even sometimes somber) beer geek spot. People are sitting at tables and the bar without much conversation or hoopla going on. I don't understand blasting music in that environment.

 

Yup, or places where the employees' "friends" hang out.

 

It might have to do with their POS system. Some let you transfer tabs between servers (like at the end of the shift, or if you move from the bar to a table when your friends arrive), some don't. So then, that would count as an open tab when the server getting off tries to do their check out. Plus, if you do transfer tabs, the second server will get the tip from your tab. If you cash out 10 minutes after the first server leaves, the second server really hasn't done anything for you, but gets the cash. It's not supposed to happen that way, but sometimes does.

 

Serving a craft beer is sometimes like creating a craft cocktail. It may take a minute or 2. Let the head settle and appreciate the product you are serving. A lot of these beers are rare and you don't want to just pour it down the drain. No excuse for that!

 

I could pick at a number of aspects which make me cringe (ice cold glassware, old beer menu), but my two biggest ones are:

- 14 ounce "cheater pints" when the menu states a pint. We have weights and measures, and I actually deal with them in the business that I'm in. Why is the local drinking hole exempt?

- "We have Arrogant Bastard, Fuller's ESB, and Hefeweizen." I get that you have hefeweizen, which brand is it? I usually receive this response at sports bars, and they only do this with hefeweizen. Never "we have Coors Light, Guinness, and pale ale".

 

1. Some bartenders will ask patrons to close out their tabs on a shift change so that the server can receive their tips before they leave for the day. I don't think it's particularly professional to ask this of patrons, however; it's mostly in an effort to appear professional, because a lot of people like to complain and be shitty about everything. In reality, it doesn't cost you more than 15 seconds of your time to leave a tip and sign on the dotted line at a shift change to ensure your server gets tipped. If you were told that you had to wait for a portion of your paycheck because someone couldn't be bothered to give you 15 seconds of their time, I'm sure you'd be on that forum complaining about some asshole not being willing to do so. As I said, I don't necessarily condone this, but that's why some places do it. As far as barstools, some places have a specific look or theme that they're going for, and have chosen style over comfort. If your ass hurts, find a bar with comfortable seats and spend your money there.

2. I don't like particularly loud music either, but the reason the the music may change styles and/or volumes on shift changes is likely that the next bartender on-shift will adjust the music levels to their liking. Your best bet is to visit the bar during times where a particular bartender is playing music at what you consider an acceptable level, and give them your patronage.

3. There should be no problem with patrons talking to bartenders about the products that they sell. It is a business after all. Any opportunity to promote your products to a paying customer should be welcomed and taken advantage of. This, of course, is mostly conducive to bars that take a special pride in the specifics of their products. This sort of thing should be taken into consideration when entering an establishment. There are a lot of craft beer bar owners/servers who love when customers are into the same things they are. Then there are the larger establishments who have a regular turnover of employees, which usually results in a push-pull of said places having to hire younger/inexperienced people who just need a job to pay for their car insurance so they can commute to school, seasonal employment, etc. because it's what keeps them staffed. If the 21 year old blonde has no beer knowledge, go somewhere else.

I enjoy reading threads like this one. It gives a special insight to bartenders as to what we're doing right, and what we could be doing better. A lot of you make great points which I agree with 100% and practice on the regular. Others are just gluttons for punishment. With the growing popularity of beer and cocktails in general, more and more establishments are popping up, and as a result the bar-goer population is becoming more spread out. Each bar then must find their niche to retain their regulars as well as attract new patronage. A good example, as previously mentioned in this thread is bars hiring DJs and/or live bands. Just because you don't like live music playing at a small bar, doesn't mean it's annoying. It's annoying to you. You can't please everyone all the time. I don't especially enjoy hearing live music at a small bar, but if that's their niche, I'll just spend my money elsewhere.

As far as the common subject of coat racks in this thread, I've seen too many expensive coats and jackets walk off. If you're at a bar, then you're probably drinking and not paying attention to your coat. When a busy bar has one consolidated coat rack area, shit goes missing or gets left behind and forgotten. This happens nightly. Just something to take into consideration.

 

I've experienced it the other way around also:
"We have Flying Dog on tap."
"Oh, which one?"
"It's just called Flying Dog."

 

When the bar staff/manager shows more concern about the rare craftastic stuff they selling than the customer.

 

I should explain that the shift change thing happens at 4pm not good timing, since their wanted to close NOT does not suit the customer aka me, and any place that does any of the above never see me again. I can dig the tips thing, but these did not leave right after so they can wait.

 

yea if it was late I could dig it but at 4pm they only been open 4-5 hours.

 

1. male bartenders.
2. wiping down the bar with that dirty white MOIST towel.
3. smoking.
4. not using t.v.'s when there's sports on. or t.v.s' have on The View or something instead of sports.
5. bartenders, bar backs and servers b.s.ing at the end of the bar leaving my glass unfilled. this effect their tips and repeat business.
6. patrons. I won't get into this too specifically.

 

If the menu says "pint" on it, you may want to report them to the department of measurement standards. DMS does inspections just like the health department. I know this because when I worked in food service, a customer was upset her to-go order wasn't filled all the way up ("contents may settle", no one was trying to screw her) and called DMS about it. The inspector showed up to our store, made sure our advertised pints and quarts carried the requisite number of fl oz, then made sure our tablespoons and some other marked containers carried their proper listed quantities before he apologized for the inconvenience and left. Allegedly, you're not allowed to advertise an amount like a "pint" unless the consumer actually receives 16 fl oz/0.473 L/0.125 gal of product

(DISCLAIMER: My experience with this was 10+ years ago. The state laws have likely changed since then. Still worth a phone call or email report if they're short-changing you and pocketing the difference)

 

But if that's when somebody's shift is over, that's when they're done. One of my local brewpubs opens at 11a. The morning kitchen staff comes in at 9, gets off at 3. The day bartender 11:30-5, the day servers 11-12 to 3-5 (first on, first off). If your relief is running late, or if you want to get off early, you can see where people are coming and going at all different times. Personally, whenever I see a shift change happening, I make sure to close out with, and tip, the person who has spent the time dealing with me. Or else, I'll transfer my tab, and give the first person a separate tip.

Generally, servers tip out kitchen staff, bartenders, and hosts/bussers. Bartenders tip out barbacks, kitchen and hosts/bussers. When they're figuring out how to divide their tips, it helps to know how much money there is to divide.

 

depends on how its done, this 1 was NOT done right. besides its just my per peeve. its NOT like they did not get a tip, but sadly they lost out on more beers. its NOT like they cared anyway they only serves us 1 beer and then said you MUST close out... heck they could have sent in the MGR, he did serve us in between waiters anyway.

 

I think it was sarcasm. aka he was joking.

 

I hate the lack of manners most people have, whether it's holding a door or saying "please", "thank you", or "excuse me".

 

well I bet you really hate all the folks on cell phones and you might think they are talking to you, but nope. I know its not fun to me, silly me think they wanted to chat to someone at a bar, how silly of me.

 

maybe if i was at a new brewery I may have some questions. other than that, I know more about beer than 99.9999999% of the bartenders out there. oh, and just for the record I have encountered more beer-clueless male bartenders than female.

 

When people put their nasty fingers at the top of the glass where I will be putting my mouth when I drink. I am a bartender...I know where our hands have been...nope, not having it. Grab the stem/middle of the glass people!

Ugh, I automatically tip less when I see that. It's common knowledge and a health hazard!

*continues to get angry, transforms into a grotesque monster and goes on a killing spree. Finds beer/Snickers, eats it, turns back into ironchefmiyagi13 and continues on his merry way*