[Aloha1]

Originally Posted by PoolBrews

I haven't seen Bass ale on tap anywhere around here. Having said that, Harp is pretty close. O'Keefe's in Tavares has that on tap, as well as Guinness, Smithwicks, and Magner cider. Good food as well. I'll take a Smithwicks any day over Bass. More flavor - maltier, breadier, and smoooooth. No bite on the back end like Bass. Everyone's tastes are different, that's why there are so many beers out there!

Theakston's Old Peculiar !

[kkingston57]

Originally Posted by Keefelane66

Grande Oaks Golf Club in Davie.Fl

At time of filming it was Rolling Hills.

[Retiring]

Originally Posted by Graspher

Our first visit was Sunday 9/11 - arrived 12:05 p.m. About 50 people milling around - 20 surrounding the bar area - 4 tables were occupied.

Chose Frenchy's for a wood-fired pizza - 4 employees working the pizza production.

"I'd like a medium pepperoni and sausage pizza".

"We only make one size and it's 12 inches. You can't order a pepperoni and sausage pizza. You can only order a pizza as described on our menu - but we can add and subtract toppings."

Their menu details 5 or 6 pizza combinations (each selectable pizza has several toppings on it). One of their selections includes sausage plus other toppings and another of their selections features pepperoni plus other toppings.

We chose their "sausage" pizza - deleted the onions - deleted the roasted green peppers...and added pepperoni.

The sausage combo pizza is priced at $15.00. No monetary deduction for eliminating the onions or peppers. There was an upcharge of $3.00 for the pepperoni. Total including a tax of $1.36 was $19.36.

I handed over $20 in cash. The receipt showed Total Due 19.36 / pymt cash 20.00 / Change Due .64. The cash register knows change is due - but Frenchy's policy is - they don't give coin change. They have a sign that says no coin provided but it is not located near the register.

Our pizza order was placed at 12:13pm (per the receipt). Our boxed pizza was presented to us at 12:48pm. Paper plates were not offered - but were provided upon request. The paper plates were....more paper then anything else. Very flimsy and couldn't support the weight of a small slice of pizza with just two toppings on it.

Frenchy's uses a wood-fired oven. The bottom of the crust was not crispy and was absent any degree of visible leoparding.

Darlin's Sweet Shoppe will not accept cash - only cards.

At least one other establishment (possibly 2) have signs posted indicating they will not provide any coin type change.

The majority of seating in the market area consists of flat steel or solid wood seat bottoms.

Them the facts and nothing but the facts...

I am sorry you are receiving such snarky comments here on TOTV. Not everyone thinks your post is comedy. Sawgrass will go through some growing pains. I truly don’t think what you see today will be there in couple years, or even one year. The proprietors will learn the hard way as to what sells and what doesn’t. After seeing, and tasting, what is there now – I would have preferred a 7-11, at least I would be able to get a quart of milk.

[MsPCGenius]

I apologize if this topic was already covered in this post but....

In looking at the layout of the entertainment venue at Sawgrass, I am wondering -- since there is no permanent (tiered or otherwise) seating -- how is that configuration going to comfortable accommodate dancers and seated audience? I was watching a drone video and I just can't see where all the chairs are going to be placed..... Thoughts?

[Kenswing]

Originally Posted by MsPCGenius

I apologize if this topic was already covered in this post but....

In looking at the layout of the entertainment venue at Sawgrass, I am wondering -- since there is no permanent (tiered or otherwise) seating -- how is that configuration going to comfortable accommodate dancers and seated audience? I was watching a drone video and I just can't see where all the chairs are going to be placed..... Thoughts?

I’m guessing it’ll be like the other squares. Dancers near the stage. Chairs toward the rear and on the periphery.

[Bilyclub]

Plus aisles for egress in and out.

[patfla06]

[QUOTE=ThirdOfFive;2137372]Salt Lake City and Denver appear to have reasonable (compared to most airports, anyway) pricing on food items. Most others don't. LaGuardia for some reason sticks in my mind as really high-buck. We had an eight-hour layover there once and spent quite a bit for two meals. Service was rude as well.

Last month at Minneapolis - St. Paul airport I had a three-hour early morning wait for my flight. Looking for breakfast I spied a major chain place with long lines and very high prices. Just across the concourse though was this little joint staffed by Somalis (maybe run by them too as there has been a push to assist minorities to develop small businesses up there) that I had never seen there before but which had self-serve breakfast sandwiches and really good coffee for significantly less than what the other place was selling for. Prompt, friendly service as well.

[MrChip72]

The pizza place has a small selection of pizzas starting at $15 each, plus you then have to wait 10+ minutes to get your pizza. Also, what if you want pizza but you're alone, or the other people in your party want to get their food from another vendor? This doesn't really fit well with their food court concept. They should primarily sell slices for $5-6 plus people would only have to wait 2 mins instead of 10+ minutes.

[asianthree]

Originally Posted by MrChip72

The pizza place has a small selection of pizzas starting at $15 each, plus you then have to wait 10+ minutes to get your pizza. Also, what if you want pizza but you're alone, or the other people in your party want to get their food from another vendor? This doesn't really fit well with their food court concept. They should primarily sell slices for $5-6 plus people would only have to wait 2 mins instead of 10+ minutes.

By the slice could sit for hours under a light. Concept is food made when you order.. Can't make one slice at a time.

Last video Jennifer stated entertainment will open in a few weeks. Hopefully sawgrass will come into its full potential within a month

[MrChip72]

Originally Posted by asianthree

By the slice could sit for hours under a light. Concept is food made when you order.. Can't make one slice at a time.

The buy the slice model works everywhere else in the US. Most pizza places just throw out the unconsumed slices after a predetermined time.

I've been to fairly high end pizza places in bigger cities and many, if not most still offer slices.

No one wants to carry around a half of an unconsumed pizza while they hang around Sawgrass for other things.

[vintageogauge]

A by the slice window at any of the squares would do very well and I have always wondered why there are none, maybe TV won't allow it.

[Rainger99]

Originally Posted by asianthree

Last video Jennifer stated entertainment will open in a few weeks.

They have been saying it will be “opening soon” for the past year so a “few weeks” seems to be an improvement-depending on the definition of few.

It would be nice if they would explain the reason for the delay.

[Challenger]

Noise level is extreme with Bar being main offender (TV). Could not carry on normal conversation among 6 people at table. Food outlets will probably refine and improve over time, but I suspect that noise level will progress to an even higher level.

[thelegges]

Originally Posted by MrChip72

The buy the slice model works everywhere else in the US. Most pizza places just throw out the unconsumed slices after a predetermined time.

I've been to fairly high end pizza places in bigger cities and many, if not most still offer slices.

No one wants to carry around a half of an unconsumed pizza while they hang around Sawgrass for other things.

If I am eating pizza, it needs to be fresh out of the oven, crispy crust.. I won’t waste the calories on a pizza that’s been sitting under a light for 10 minutes…much less take home leftovers……but it’s an individual taste, some eat it cold out of the fridge.

[B-flat]

Originally Posted by fdpaq0580

Years ago, I worked for a very large company. Becoming concerned with excessive expenditures, they made an issue over pencils, among other things. A pencil is "small stuff", but if every employee took their pencil home every day and didn't return it, thousands of dollars worth of pencils pilfered daily would cause "small stuff" to become a very big deal.
The point is not the 64 cents, it is that they use this phony "we don't make change" policy to steal money from their customers. A little here, a little there, adds up to a whole lot of stolen (and very likely) unreported income by the end of the year.
If they won't give you your change or round the balance down, then you're being scammed. And so is everyone else they have done this to.

When I was in my 20s I worked in sales for a liquor wholesaler. One of my customers who ran a store told me many of his customers would tell him keep the change. Many times it was 25 cents, maybe 10 cents ( that's when a six pack cost $1.90). He would thrown the coins in a box, when he hit a dollar in change he would convert it to a bill and so it went. At the end of the year when he tallied things up he had $500 or more.