Should have walked

[Chatbrat]

Went to an unnamed restaurant, when we saw they don not free pour -we should have walked had 3- 2 oz Grey Gooses in a martini glass come to $39.+ tip, the straw that broke the camels back , came when my wife asked for a side of sauteed onions, and was told no changes--
we bailed
@ $6.00/ oz x 59.+ oz in a 1.75 qtr bottle of Grey Goose, the bottle now has a value of $354.00--, where we were

IMHO using jiggers for drinks, insults the bartenders, insults the customers and really slows up the bar flow

Also another restaurant here sells Stoli Elite, with a good pour for $11.00

[Kenswing]

I'm a little confused. What exactly is the purpose of this thread?

If you're not going to name the restaurant, what's the point?

[Chatbrat]

The point is there are only two restaurants in TV that don't free pour--if you sit @ the bar you know who they are--

[Kenswing]

The point is there are only two restaurants in TV that don't free pour--if you sit @ the bar you know who they are--

Just gathering info for our upcoming Lifestyle visit. I certainly need to make sure that I don't go to a place that might insult me with a jigger.. :1rotfl:

[Chatbrat]

If you drink beer, wine , mixed drinks, no problem--if you drink straight scotch, bourbon, good gin & vodka--their policy stinks

2 oz of liquid = 4 tablespoons--la tee da

[CWGUY]

The point is there are only two restaurants in TV that don't free pour--if you sit @ the bar you know who they are--

:ohdear: Have you sat at "EVERY" bar in the Villages? :icon_wink:

[Chatbrat]

Yes--Japanese steakhouses/sushi--that aren't known for pouring good drinks--put this place to shame

[Chatbrat]

Grey Goose is not a great vodka--Chopin, Stoli Elite & Zubrowka blows it out of the water it was the best vodka @ the place we stopped in--its run of the mill. but they treat as extroadonaire--again attack the messenger, not the message--fools and their money are easily separated

[billethkid]

The entire conversation could be more meaningful/beneficial if the establishments were named.
What is/was to be gained by not naming them?

[Chatbrat]

It was the chophouse, didn't name it to appease my wife--do yourself a favor--if you have a martini glass in your house fill it with 4 tablespoons of water & ask yourself is this a good drink(volume wise) and say is it worth $12.00 ?

[Chi-Town]

Wonder how the food was.

Sent from my SM-N960U using Tapatalk

[Chatbrat]

Didn't stay to eat--when they said my wife couldn't get sauteed onions for her entree--we left--spent $46.00 for 3 short drinks

[Velvet]

That is an amazing story, they’ve just opened? Are there any rum drinkers around? Zacapa 23 is nice. We have it for “medicinal” purposes.

[CatskillBill]

Grey Goose is not a great vodka--Chopin, Stoli Elite & Zubrowka blows it out of the water it was the best vodka @ the place we stopped in--its run of the mill. but they treat as extroadonaire--again attack the messenger, not the message--fools and their money are easily separated

Give Reyka Vodka a try. Made from Icelandic glacier water.

[Chatbrat]

We normally have a martini and wine & we put my wife's car in auto pilot--it will get us home hands off--

[OrangeBlossomBaby]

My vodka is made from organic blue potatoes grown in secret government gardens in Siberia, plucked from their icy nests by 19-year-old virgin males. After that they undergo a classified process, rumored to take place partly in Venice, Italy, and end up on my back doorstep in a lockbox where only the delivery man and I know the combination.

I don't free-pour. I use the cap for my measurement. A "shot" by the way is 1.5 imperial ounces. Not two, not free-pour. A "good" shot is exactly 1.5 ounces. Anything more than that is "more than a shot."

[Chatbrat]

Guess you own a bar & trying to maximize profit

[OrangeBlossomBaby]

Guess you own a bar & trying to maximize profit

Actually no, I went to bartender school, became a certified bartender, was a bartender by profession for awhile, and learned some actual facts in the process.

People who expect free-pouring are the reason some places refuse to do it.

[Nucky]

Just gathering info for our upcoming Lifestyle visit. I certainly need to make sure that I don't go to a place that might insult me with a jigger.. :1rotfl:

I know the places where you won't get insulted. Consult me when the time get's closer.

This is good for me actually. Makes me appreciate what I do have even more than a bad pour.

A Bad Pour to me means Heavy Rain. :mademyday: :pray:

I can't wait to go to the Chop House, gotta give 'Em a Minute to get the total act together.

Today is a nice day for THE FIN. Because of Shark Week. :clap2:

[Marathon Man]

Chat's back with all his negativity !!!!!!

Yep. Does everyone know about the 'ignore' feature?

[Marathon Man]

Actually no, I went to bartender school, became a certified bartender, was a bartender by profession for awhile, and learned some actual facts in the process.

People who expect free-pouring are the reason some places refuse to do it.

:boom:

[l2ridehd]

And I don't even like Gray Goose. I think Belvedere is the best Vodka and if they don't have that I drink Kettle One which I like better than Goose. Chopin is also good. And I would try the Russian one mentioned if it was done by virgin female potato pickers. But Russian male virgins just doesn't work for me. :clap2:

[RedChariot]

Grey Goose is not a great vodka--Chopin, Stoli Elite & Zubrowka blows it out of the water it was the best vodka @ the place we stopped in--its run of the mill. but they treat as extroadonaire--again attack the messenger, not the message--fools and their money are easily separated

What is your opinion of Belvedere vodka? Asking for a friend.:a040:

[CFrance]

Boy, and I wasn't even going to get on here today!

[Boomer]

My vodka is made from organic blue potatoes grown in secret government gardens in Siberia, plucked from their icy nests by 19-year-old virgin males. After that they undergo a classified process, rumored to take place partly in Venice, Italy, and end up on my back doorstep in a lockbox where only the delivery man and I know the combination.
- - - - - - - -
I don't free-pour. I use the cap for my measurement. A "shot" by the way is 1.5 imperial ounces. Not two, not free-pour. A "good" shot is exactly 1.5 ounces. Anything more than that is "more than a shot."


Jazuela,

I love your first paragraph above. You are clever and funny and smart. You know how to cut to the chase.

Maybe you should think about taking a look at a mid-size newspaper — like maybe the Orlando Sentinel. I think you could be an outstanding columnist. Lauren Richie writes for Orlando and though I have not looked at her columns in a long time, she can have a bit of an edge which can be a good thing for a newspaper columnist. Her columns could cause a bit of consternation in the land that is TV.

Anyway, for what it is worth, I think you know your way around words and nuance and tone and voice and human nature.

You have a gift. Go forth. :)

- - - -

PS: Apologies to The OP. Now, back to the topic of umbrage taken.

[JoMar]

This thread appeare to be cost side vs the profit side of the argument. Those that want free pour what to minimize profits and those on jigger side want to control costs. I think ChatBrat did the right thing by taking Chop House off his list.

[Northwoods]

Actually no, I went to bartender school, became a certified bartender, was a bartender by profession for awhile, and learned some actual facts in the process.

People who expect free-pouring are the reason some places refuse to do it.
Look at how fortunate you are to be "schooled" by a self-proclaimed expert!

[OrangeBlossomBaby]

Look at how fortunate you are to be "schooled" by a self-proclaimed expert!

Hey don't believe me, you could just google it.

Here's the wikipedia entry, with a table and everything!

Shot glass - Wikipedia (https://en.wikipedia.org/wiki/Shot_glass)

In some countries, a "single shot" is bigger than 1.5 ounces. In Canada and the USA, however, a single shot is 1.5 ounces. I wasn't required to learn anything about shots in other countries so this was interesting news:

Of the 25 countries listed in that table, only 8 of them considered a single shot more than 1.5 ounces. The rest were 1.5 or smaller. There's also such a thing as a "small shot" which is even smaller than that but I've never heard of anyone pouring a small shot outside of a mixed drink recipe.

[Velvet]

Would be a boring (yawn) site if no negative comments were allowed at all. One sided, I’d never believe a thing....

[Topspinmo]

Grey Goose is not a great vodka--Chopin, Stoli Elite & Zubrowka blows it out of the water it was the best vodka @ the place we stopped in--its run of the mill. but they treat as extroadonaire--again attack the messenger, not the message--fools and their money are easily separated


Any liquor to and alcoholic is great liquor. Good for them! Enough drunks on roads

[Kenswing]

Would be a boring (yawn) site if no negative comments were allowed at all. One sided, I’d never believe a thing....
But when one person posts NOTHING but negative comments how can you believe that?

[Northwoods]

But when one person posts NOTHING but negative comments how can you believe that?
So true... :clap2:

[Velvet]

I don’t know how many of my posts have been deleted here already and it doesn’t bother me personally. In fact, I delete a lot of my own posts because they are time or person sensitive. I don’t know the history of the poster but from what I was reading today he was just relating his experience and he gave proof of why.

So he doesn’t like to NOT get what he is expecting? Neither do I but that’s life. Hehe, would have liked to read the “tirade”

The new restaurant is still on my must visit list.

[eweissenbach]

Some folks like to flaunt their superior taste in food and drink and life in general. The same people often like to also flaunt their comparative wealth, whether real or imagined. I find it both sickening and amusing, but in general, most are pretty consistent - everyone has their right to comment.

[manaboutown]

The smallest shots I ever got at a bar were of Scotch in Scotland. Go figure.

Also I love a good Martini and on one trip to France I was finally able to get one from an American bartender training there. If I recall correctly it was 20 Euros at a high end hotel in Paris - and YES, he overpoured so I tipped him well - but it was worth it after a couple of weeks of being asked, "sweet or dry", then being served vermouth. They did not know what I meant responded the young American bartender when I told him about my experiences.

[Velvet]

I see it more as sharing hard won secrets with others, a life time of experiences, good and bad. We learn from each other.

[Aloha1]

I may regret this but I feel somebody needs to play devils advocate. Chat has a long history of posting here. He has stated he owned and operated a high end restaurant in NYC. I've been in the restaurant industry for 33 years so I believe I can smell a fake when I see one and he's not that.
My opinion only, but I think Chat was coming from the perspective of Guest Excellence.That means giving a WOW experience to every guest that walks in the door. We all know that the media has been lauding Chophouse the last few months as an "upscale" venue above the regular Country Club menus. Now, if I were from NYC and my life experience was that great establishments do not use jiggers to measure out alcohol, I would probably make the same complaint. It is a known fact that restaurants can buy their booze at a great discount from retail therefore the cost per shot is minimal. Example, I was in a restaurant in Orlando recently that had Matua Sauvignon Blanc on the menu for $11 per 6 oz pour. Now, you can BUY a bottle of Matua at COSTCO for $8 a bottle. Get the point? A free pour from a trained bartender can give the customer the feel of "I like this place" while still controlling the cost to the owner. I could go on but I'll wait for the negatives.

[Florida Fan]

Actually no, I went to bartender school, became a certified bartender, was a bartender by profession for awhile, and learned some actual facts in the process.

People who expect free-pouring are the reason some places refuse to do it.

Nailed it. If I could post more, I would.

[Northwoods]

I don’t know how many of my posts have been deleted here already and it doesn’t bother me personally. In fact, I delete a lot of my own posts because they are time or person sensitive. I don’t know the history of the poster but from what I was reading today he was just relating his experience and he gave proof of why.

So he doesn’t like to NOT get what he is expecting? Neither do I but that’s life. Hehe, would have liked to read the “tirade”

The new restaurant is still on my must visit list.
He pretty much said "if your from some hick place other than NY (and randomly named my state)... then you don't know what "good" is. Still frosts me. He doesn't know me... has no clue of who I am and where I've been and what culinary experiences I've had. Yet dismisses me because of where I lived. So I went off on a rant about "who do you think you are." It was taken off because it was personal. I get that. He likes to stir the pot A part of my doesn't want to feed that.

[redwitch]

Could care less how a drink is poured. However, no substitutions could be a deal breaker for me. Whatever happened to the customer is always right?

Remember eating at The Four Seasons in NYC once. Child at a neighboring table wanted a hot dog. None on the menu. The matre d’ mmediately left and returned with a Sabrett’s from a street vendor. From that day forward, I took that as the gold standard for service.

(And I’ll be nice and not comment about the snobbery of panning every local restaurant. Some insecurities should be left unsaid.)

[Marathon Man]

I may regret this but I feel somebody needs to play devils advocate. Chat has a long history of posting here. He has stated he owned and operated a high end restaurant in NYC. I've been in the restaurant industry for 33 years so I believe I can smell a fake when I see one and he's not that.
My opinion only, but I think Chat was coming from the perspective of Guest Excellence.That means giving a WOW experience to every guest that walks in the door. We all know that the media has been lauding Chophouse the last few months as an "upscale" venue above the regular Country Club menus. Now, if I were from NYC and my life experience was that great establishments do not use jiggers to measure out alcohol, I would probably make the same complaint. It is a known fact that restaurants can buy their booze at a great discount from retail therefore the cost per shot is minimal. Example, I was in a restaurant in Orlando recently that had Matua Sauvignon Blanc on the menu for $11 per 6 oz pour. Now, you can BUY a bottle of Matua at COSTCO for $8 a bottle. Get the point? A free pour from a trained bartender can give the customer the feel of "I like this place" while still controlling the cost to the owner. I could go on but I'll wait for the negatives.

What you say is correct. But he is living in the wrong place.
Rather than make a change, he simply continues to complain.

A lot of that sort of thing goes on here.

[Marathon Man]

I'm a little confused. What exactly is the purpose of this thread?

If you're not going to name the restaurant, what's the point?

To make more complaints about yet another restaurant.

[OpusX1]

The thing I remember is he thinks Wawa is the bomb!

[skip0358]

Then don't go back there. In your opinion the only decent places are the one's that you say are OK. Now we're going to pick on the pour and the price of drinks. Geez

[Kilmacowen]

The thing I remember is he thinks Wawa is the bomb!

I guess it's the free coffee. I remember the OP in a hissy fit because he didn't get free tape from the post office or UPS.

[Boomer]

It’s all theater. :)

[PennBF]

Help someone who does not drink Liquor. What the heck is "Free Pouring". It must be important to life since it generated so far
5 pages of Talk of The Villages. :ho:

[Chatbrat]

Free pouring is when a bar person counts while pouring--a good bar person is very accurate

[Carla B]

///

[Carla B]

It’s all theater. :)

Reading the OP's comments and the consternation they cause does make for more interesting traffic on here and sometimes we learn something new, like a "free pour."

[NoMoSno]

Free pouring is when a bar person counts while pouring--a good bar person is very accurate
Wouldn't a shot glass be more accurate?