The Buffet Line?

I enjoy my patrons; really I do.  I know many of my posts seem like complaining but really for the most part, they’re observations.

Case in point; you want a couple extra limes?  Fine?  3-4 more cherries?  Cool.  But this is not the salad bar at the Sizzler.  I mean c’mon.  My garnishes are just that.  GARNISHES.  They are not there for you to eat.  Nibble and suck maybe, but not to eat. Continuously.  I had to say something.

“Are you hungry honey?  You know we’re serving food, right?  A Burger?  A quesadilla?  Some fries?  I can’t have you eatin’ up everything in my fruit tray baby…”

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Village of the Damned – UPDATE: Village Mtg 9/23/08 @ 7PM

The Trustee Sharon Payne (her info):
4505 Field Avenue
608-838-0411

sharon.payne@mcfarland.wi.us

is the one that called the meeting for this evening.

::: UPDATE :::

The meeting will not be held at the Municipal Bldg in the Village of Mc Farland since it is not a scheduled meeting.  Instead it will be held at The Green Lantern this evening at 7PM.

Per the letter, participants will be asked to sign in and sign up to speak in turn.

Copy of Press Release and Update
View Larger Map

Further Info on/about Con Safos Links:

Village of the Damned – WI Music, Bar Fights, Threats, and Homicide

…And they’re off!

The village board is moving to remove the liquor license and trying to close down Con Safos Restaurant Dinner Theatre and Night Club.  There’s a Village meeting tomorrow at the Village Municipality Building in the Community Room, Tuesday September 23rd, 2008. I’m not sure what time the meeting is but, the phone number is (608) 838-3153 to call and find out.

Not sure which ‘Trustee’ (just one or all) has called this meeting so here’s a list of all of them:

Mike Harried, Village President
5108 Rustic Way
838-3136

mike.harried@mcfarland.wi.us

TERM
EXPIRATION

2009

Kate Barrett, Trustee
6203 Indian Mound Drive
838-9495

kate.barrett@mcfarland.wi.us

2009

David Crane
6512 Lani Lane
838-8442

david.crane@mcfarland.wi.us

2009

Sally Hansen
5207 Broadhead Street
838-3345
sally.hansen@mcfarland.wi.us

2010

JoAnn Minter
5910 Anthony Street, Apt. #218
838-0589
joann.minter@mcfarland.wi.us

2010

Sharon Payne, Trustee
4505 Field Avenue
838-0411

sharon.payne@mcfarland.wi.us

2009

Kevin Wernet, Trustee
5010 Paulson Ct     Apt #4
712-3864

kevin.wernet@mcfarland.wi.us

2009

Kevin Wernet

This video showed up on YouTube yesterday of a Mc Farland police officer taking plate numbers and shining her flash light within the cars on the parking lot.


Here are some more Wisconsin links relating to bars, fights, threats and homicides:

Spread Eagle WI is Number 1.

Cardinal Bar is Number 2.

Your Thoughts on the whole “certain (hip-hop) causes violence” thing? I’ll take your comments below. (and no, you don’t have to sign up to comment)

Using geographic mapping and 2003 crime statistics from the UW and Madison police departments, the study found a peak in serious crimes such as batteries and assaults between 2 a.m. and 3 a.m., coinciding with bars’ closing time. Additionally, the results showed the location of the crimes centered on the area with the heaviest density of bars….”

“…it’s not unusual for people to get knocked unconscious, it’s not unusual for people to have those felony batteries. We have them every single weekend down there.”

“…As the downtown area’s reputation for partying continues to attract a large number of patrons, bar employees and city officials alike remain at work to combat the ever-present problem of alcohol-related violence.

In 2007, UW-Madison professor Aaron Brower and graduate student Lisa Carroll conducted a study on the time and location of alcohol-fueled crimes as part of the PACE Project, a campus initiative to curb high-risk drinking in the community.”

These blurbs  from the story of  Ms. Abby Sears /The Daily Cardinal (read the article  here) – September 15, 2008

Letter From Your Bartender from: Erin @ Gatsbys – NYC

“And here we have arrived at the so very complex concept of tipping. These are some basic rules when it comes to tipping properly, and please remember the only money that we make at work is from tips. My paycheck is literally “VOID” every week because at $3.70 an hour once taxes are taken out, there is actually zero left.

1. Tip 20% every time.
2. Tip on water orders.
3. Tip on free drinks
.
4. Tip at least $1 per free drink. Like I have stated before I make nothing off of sales, so whether it costs $15 a drink or nothing at all, I still need a tip.

It will help you to get your next one with lightning speed and a friendly smile.

“Another thing that I do not understand is guys flirting with me all night long, asking me out, scrawling their number on a napkin, and then NOT tipping me 20%. First off, I am not going to date anyone I meet as a customer at my bar, ever. I am especially not going to date someone so wasted that he sat there my entire nine hour shift staring at my chest, and mostly I am not going to even consider dating Prince Charming if he doesn’t even tip well! Also, for you guys, do not touch me, ever. What makes you think you can reach over the bar and touch my arm or hand? When I have to go to your office and ask to open a new bank account, and you get a phone call that interrupts the process, do I grab or caress your arm so that your attention comes back to me? No, so I ask for the same respect back.”

“Something nice that you can do to help you get quicker service is offer to buy me a shot. I will have one with you and I will probably charge you for it. But you will most likely end up getting quite a few shots back from me for free, so that in the end you will have spent less money and gotten more drunk, and I will be in a better mood overall. Everybody wins!”

Read On .

How to Tip a Bartender Properly: True or False

How to Tip a Bartender Properly

(…your thoughts?)

Tipping — not only appropriately, but well — is a good thing to know how to do. Many people (including dates, bosses, and coworkers) view how a person tips as a reliable criterion of character. Knowing when and how to do it will ensure good service, show others that you’re “socially groomed” (neither a cheapskate nor a showoff), and may cause people to like you more. In general: it’s better to tip generously than badly, but there are critical limits on both ends of the spectrum.

Steps

  1. Assess the crowd. Watch how others are tipping. Use that observation as a “baseline”, and do not tip below it, barring overt rudeness on the part of your server, who is extremely busy.
  2. Being patient for the first round is the key to an enjoyable evening, whether the bar is visibly “busy” when you walk in or not. Other things outside your purview — shift changes, for instance — may result in slow service of your first drink. A little patience goes a long way in these crucial first moments.
  3. Always be ready to pay when you order. Have your money out, or close at hand. Don’t wait until the drinks are made and your server has “totaled out” your round before you take your wallet out. Fishing for money not only wastes your server’s time, but annoys others waiting for their drink orders to be taken. (Supposedly, you’re there to socialize with them; and if you make them wait, you alienate yourself from them.)
  4. Tip $1 per drink as a baseline, lacking anything better to go on, even if the only visible drink preparation involved is opening a bottle of beer. This will vary, depending on the kind of bar you’re in. This is why crowd assessment matters. A tip of $1 per drink is always an “acceptable” tip. On complicated orders, a bit more is always deeply appreciated. Typically $1 is an acceptable tip for a beer (draft or bottle), but tip $2 for mixed drinks. More if its a complicated mixed drink.
  5. Figure that most mixed drinks cost around five dollars: $1 is therefore around 20%.
  6. Overt and consistent overtipping is not only “flashy” and “rude”, but in the eyes of bar staff, constitutes an attempt at a bribe to do something that could get them fired and/or land them in jail. Your tip expresses appreciation for services rendered. Nothing more. If your order involves shaking or blending multiple “call” liquors and pouring them into separate chilled glasses, a $2 or even $3 tip per drink is fine. If you’re a martini drinker who draws subtle distinctions between a “whisper” and a “breath” of vermouth, you should pay for this difference to find its way into your cocktails. However: overtipping on simple drinks raises legitimate concerns among staff that you expect “special” treatment in exchange for your exorbitant tip, which will only get you watched like a hawk by employees whose legal certification relies on not overserving intoxicated patrons who they generally have to assume will be driving home, placing not only themselves but the general public at risk.
  7. Remain aware that bar staff have to protect their jobs — tips notwithstanding. Tipping too much, too often raises red flags, and bar staff doesn’t want to kill innocent people on the roads, even at the risk of alienating tipping customers. Bar staff would rather alienate customers than go to jail so you can get more wasted than you are. Period.
  8. Handle free drinks carefully. Most bartenders expect tips on free rounds. Tipping more is fine, but don’t tip the full amount of the drink’s cost.
  9. When at an “open” bar, always tip generously per drink, but not the full amount the drink would cost you if you were paying for it.
  10. Tipping high for your first drink and then not tipping at all is considered “pathetic” and will make bar staff worry about their third party liability the minute you hit the road.
  11. Budget the cost of your tips into the cost of your drinks and distribute them more-or-less evenly over the course of your night out. Tipping a bit high early on in the evening is fine, and may expedite service later, but don’t “tip out” completely on your first few rounds, unless you want to get thrown out, later.
  12. There is almost never a good excuse for not tipping a server. Rude service may deserve a lower tip, but service needs to be considerably bad. Only overtly rude service deserves no tip at all.
  13. Servers (including bartenders) usually have to give a percentage of their nightly earnings to bussers, food runners, barbacks, dishwashers, and/or doormen/bouncers. If you leave no tip for a server because you disliked your drink, you’re not punishing the owner; you’re punishing the server. Not only are you stiffing the server because you didn’t like your drink, but he still has to pay out the above mentioned staff whether he gets tipped or not. The “tip out” comes from his sales figure, not his actual tip pool.
  14. In general, err on the side of tipping “generously”, but don’t “overtip” overtly, if you can possibly avoid it.

Tips

  • If you get another drink without having to ask, do tip a bit extra. If you didn’t want another drink, refuse it politely, and consider tipping if it is a genuine gesture, not an overt effort to earn more tips. (Wasted drinks will come out of your server’s paycheck, in which case it’s best to teach them not to anticipate your intent without punishing them too much — especially if you ever intend to return.)
  • Always get the bartender’s name on the first round. Once you’ve got it, use it! Nothing annoys bartenders like being called “Hey Barkeep!” repeatedly over the course of a night by one unruly patron, which is a surefire way to get you 86ed for no good reason.
  • Nothing — absolutely nothing — goes farther than good manners! A person who is rude, but who dependably tips, will almost always be served after a patron who is both patient and polite.

  • When ordering discounted bar drinks such as specials, happy hour drinks, etc., it takes the same amount of work no matter what the cost to you may be. If you can tip the normal tip (see above) plus the difference in price, this is good. While not strictly necessary, it’s not considered “overtipping”.
  • Budget the tip as a part of the cost of the drink. Servers and bartenders depend on tips to make up most of their pay.
  • Tipping higher at the first round may help ensure the bartender comes back to you quicker the next time you come back. It also may ensure future rounds will have a bit more alcohol if ordering mixed drinks. Be careful though: your tip from the first round will quickly be forgotten. It is far better, in the long run, to tip as consistently as possible.
  • Tipping in different countries varies. For example in the UK, it’s rare that anyone tips a bartender for a round of drinks served at the bar (although such an unusual gesture may well get you served faster next time). If in the UK, it’s acceptable to offer to buy the bartender a drink, normally with the words, “…and one for yourself,” when he’s told you how much the round cost. Don’t worry – he or she won’t opt for an expensive cocktail, but the gesture for a soft-drink or soda will normally be gratefully accepted, and ensure you get served quicker next time.

Warnings

  • Tipping advice often comes from people who make their living on tips. That’s why you get conflicting advice such as “Tip based on the work done if you get a discount, but tip based on the price if little work was done.” Remember to take that into account when receiving advice on the matter.
  • Staff (by law, in most states) are sober. Patrons, by definition, are not. Do not assume you are more clever than staff. If you must, do not be surprised to find your hindquarters hitting the pavement for reasons you can’t understand, regardless of how you tip.
  • Do not ever argue to the point of fighting with the bartender on duty. The chances of your winning are slim to none. The bartender is the captain of the ship. If you know you are right, ask to speak to a manager. If you must, you can ask for the name of the owner of the bar, but in most states, the manager/bartender on duty is not legally obligated to provide you with this information.
  • Losing your cool will get you thrown out and/or get the police called on you. The police will almost always believe a sober bartender, backed up by sober staff, over patrons with alcohol in their bloodstreams.
  • Don’t waste your time complaining about prices. Chances are, the bartender doesn’t set the prices.
  • If you order something complex, tip to match.
  • Never, ever assume that a bartender or any other bar staff member (a) knows where to buy drugs or find prostitutes, (b) has drugs to sell you, (c) will sell them to you if they have them.
  • Remember that bartenders depend on the state they work in to certify them as liquor handlers.

Related wikiHows

…Your thoughts?  Comment Below.





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Barrrrrrr – Tender!

Irregular Patrons: Barrrrrrr – Tender!

Me:  (looking up & giving them a glance) Lemme handle these 4 and I’ll be right with you…

Irregular Patrons: Barrrrrrr – Tender!

Me:  (showing “jazz hands”)  Only two hands dude.  The usual?

Irregular Patrons:  Naw..

Me to Patrons:  (after 30-45 seconds)  What can I get’chu?

Irregular Patrons:  Uuummmmmmmmmm…

Me:  (Rolling eyes and head cocked to the side – *thinking* Are you serious?)

Irregular Patrons:  Lemme get a ummm…  A ummmm…

Me:  (MOVING ON to others)

Irregular Patrons: What you doin’?!  Where u goin’ sweetheart?

Me:  To someone who know s what they want; holla @ me when you decide…

What is with this behavior people?  It’s like those who’ve been going to McY- D’s since birth and standing in line or at the drive through saying, “umm errrr ahhh, lemme get er ahhh…”

Sometimes you just want to scream; “Have a Big Mac, a Coke and a smile and move the fuck on!  You’ve been here FOR – EVER.

Move it, Move it, Move it!”

To Insure Prompt Service

  • Gratuity
  • Pourboire
  • Propina
  • Gratifikation
  • 賜金

No matter what language you speak, it all boils down to one thing:

T.I.P.S.

Today’s club shift – during the course of the evening, 5 patrons ordered 8 rounds of Paloma’s and Beer.  Only one out of the five left me a tip for every other drink.  The others would see him lay this this ‘strange money down’ while I would look at him and say, “Thank you sweetie” but they couldn’t for the life of them figure out WHY I began serving him first, another 3 people plus one, ahead of them.

If you’re handing us 20’s, 50’s or $100 dollar bills to pay for your drinks/food and NOT leaving a tip when we’re being attentive and such, you already know what’s up. If not, please ask somebody…  If you’re ordering some complicated drink (when you see we’ve got 20 other people also trying to get their re-lax-a-tion on or you’re being loud, obnoxious, and well, simply irritating to me, my partner and everyone around you – we’re looking for The TIP.

If you’re thinking about going out for a drink or a bite to eat; please factor in gratuity.

Your Bartenders and Waitstaff TRULY appreciate it!

13 Double Shots of Cognac

I enjoy wearing some risqué clothing to tend bar, not all the time but some.  It’s fun for me and generates conversation from many and glares from many more [females].

Tending bar and watching late night people in the restaurant, you can watch the transformation of sober people slip into a drunken stupor.  Looking back on my personal college and bar hopping days, we got toasted but NOTHING like what I see working or when I’m out at a club myself.

It was to the point I had to sit back and say was I THAT bad?!?  A handful of times I’ve thought I was going to die because I was hallucinating that my liver was lying next to me crying…

When I turned 21, I happened to be in Madison WI and hit up this club called The Cardinal Bar.  When I began my club hopping days, my Momma told me and my girlfriends to always Stay Together.  Always do ‘The Group Thang.’  Remember to watch what you wear, watch your back and watch out for each other.  None of that, “I’m leaving with so-and-so”.”  Tell “Jimmy Mack” or whomever you’ll see them later.

Please keep in mind my main focus wasn’t the alcohol at that time (that came later), it was the dancing and interacting with other 20 somethings.

It’s suicide by default Ladies if you’re not watching yourselves and get so inebriated that you don’t know where you are, where you live and how you’re going to get there.  That drunk driving shit is seriously OUT OF ORDER.  Not to mention you all going to the club in a group and not giving a fuck about anything after the fishbowl you shared.

I remember throwing a house party with my roommates and doing 13 double shots of cognac and dancing on our pool table, going into my room and tossing myself on the bed, sitting up because my head was spinning, trying to remember if I ate before I drank.  Then throwing up. Violently. All over the bed.  And the floor.  And myself.  Ewww.  I don’t care how good you look; that shit ain’t cute…

Although I was around friends I knew and trusted, I learned (VERY QUICKLY) never to do that again.

You CAN wear what you want, when you want.  But know you CAN NOT control certain things when you’re not thinking; be prepared that dressed in nothing but that scrumptious dental floss two piece, that someone may want to suckle on your goodies.  If you’re going to dress hot, you better be able to handle the heat of the city.  Mr Right Now could smile in your face inside the club and then beat, rape and fillet you just the same.

…and know this – lately, Madison WI is a cold, cold place.

STOP staggering out, drunk and leaving with random {those you don’t know personally} people.

STOP drinking until you fall and lay on that nasty ass bathroom floor.

Stop.  Look. & Listen.

You may learn something from us Native NYers; maybe us being “arrogant,” “mean” and “bitchy East Coast ass holes” comes in handy @ times…

Here’s an excerpt from Rob the Bouncer’s Blog:

“[My father]…taught her [my sister] how to keep her guard up. To not put herself in situations where she was subject to the whims of the living dead who troll the streets of this city looking for a comfortable — willing or no — place to insert their penises.”