World of Beer Strange Policy

World of Beer Strange Policy

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  #11  
Old 12-04-2018, 03:16 PM
VillageIdiots VillageIdiots is online now
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Quote:
Originally Posted by graciegirl View Post
Cutting off one's nose to spite their face.
You're absolutely right. I was actually coming back to this thread to edit my post when I saw your response. Still, maybe not as bad as when people say "for all intensive purposes".
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  #12  
Old 12-04-2018, 03:23 PM
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graciegirl graciegirl is offline
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Originally Posted by VillageIdiots View Post
You're absolutely right. I was actually coming back to this thread to edit my post when I saw your response. Still, maybe not as bad as when people say "for all intensive purposes".
You are such a nice person. I have done something to cut off my nose that might spite my face.

Often when I read your posts I shake my head in agreement. You are an addition to this forum and to this town. May you live to be a thousand years old and not suffer being corrected by a silly old lady again.
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  #13  
Old 12-04-2018, 03:28 PM
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Originally Posted by VillageIdiots View Post
The question that was asked to TOTV was "Does anyone think this is a good policy for a restaurant to have?", not why. From a business perspective, obviously it's not a good policy. But, having worked for "mother ships" all my career, it doesn't surprise me that they might have a policy that doesn't make sense on its face. My grandmother would have called many of these examples to be "penny wise and pound foolish" and I couldn't even count how many examples of that I have found in my current employment. Another saying that comes to mind around this - "cutting off one's nose despite their face".
By not asking them, you don't know if it's a policy........or just human error.
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  #14  
Old 12-04-2018, 03:33 PM
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Good policy - heck no.

Possible reason - The two Worlds of Beer are owned by the same group that owns Hacienda Hills CC and Glenview CC. These country clubs consistently earn low marks on the this forum.

There is a pattern.
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  #15  
Old 12-04-2018, 04:09 PM
Villagevip Villagevip is offline
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Good bartenders take control, make sure everyone in the party is accommodated...This, with a genuine good natured, helpful, deference attitude...Seems, like a rare comity these days, or is it just in The Villages..?
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  #16  
Old 12-04-2018, 04:11 PM
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It is called a "false wait". Why it was employed...dunno.
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  #17  
Old 12-04-2018, 05:00 PM
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Originally Posted by champion6 View Post
Good policy - heck no.

Possible reason - The two Worlds of Beer are owned by the same group that owns Hacienda Hills CC and Glenview CC. These country clubs consistently earn low marks on the this forum.

There is a pattern.
And you Sir win the prize! These people don't have a clue.
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  #18  
Old 12-04-2018, 05:16 PM
fishon fishon is offline
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I've visited World of Beer in Brownwood many times. It has always been a good experience.
May I guess that the management knows what they are doing?
I haven't run a restaurant. I guess you folks have.
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  #19  
Old 12-04-2018, 05:23 PM
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Originally Posted by fishon View Post
I've visited World of Beer in Brownwood many times. It has always been a good experience.
May I guess that the management knows what they are doing?
I haven't run a restaurant. I guess you folks have.
Sure. You can guess all you want. I "know" they don't have a clue when it comes to running H.H. or G.V. Don't care for WoB.
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  #20  
Old 12-04-2018, 05:27 PM
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A number of reasons this could have happened.

- Holding tables in an area together to accomodate a large group requiring more than two+ tables, and you are unsure of which neighboring table is going to "break" next.

- Understaffed. Not having enough employees to cover all the tables in the building. Becoming commonplace in the hospitality industry. Look at the help wanted section on Craigslist or Indeed. EVERY restaurant is hiring.

- "False Wait" Usually employed to allow the kitchen to get caught up as opposed to pushing people to the bar to get drinks. The after effect of that is usually detrimental to the kitchen. When the wait is released, the tables are seated at a controlled pace to not allow the kitchen to get "slammed".

I will bet we will see this more and more in TV as the number of restaurants increases, the amount of available staff decreases, and the lack of restaurants that accept reservations.
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