Behind the Scenes @ Work

[tld221]

Originally Posted by Trey_P-I_47

I have heard stories about bar tending and since you bartend on the weekends, maybe you can help me out.

Is it true that bars will use cheap liquors and put them into expensive brand bottles? For example putting Burnetts or Aristocrat into a Grey Goose bottle, or Jose Cuervo into a Patron Bottle, etc....

i dont know my liquors all that well, but isnt cuervo WAY darker than patron? ou really couldnt pass that off!


and to foodservice people: when someone sends back food to the kitchen, or doesnt finish it, does it go on the next person's plate?

[Trey_P-I_47]

Originally Posted by tld221

i dont know my liquors all that well, but isnt cuervo WAY darker than patron? ou really couldnt pass that off!

Well Im sure the Gold tequilas are alot different in color, but I was referring to the silver tequilas (Jose Cuervo Clasico Silver in a Gran Patron or Silver Patron bottle) That wouldnt be hard to mask because they are clear.

On a related subject, would they put Silver Patron in a Gran Bottle. I mean the price difference is amazing, silver is approx $55 per 5th versus $200 for the 5th of Gran Patron and not that much difference in taste

[AlphaFrog]

Originally Posted by tld221

and to foodservice people: when someone sends back food to the kitchen, or doesnt finish it, does it go on the next person's plate?

No. That's disgusting. Although, it is true that you shouldn't send food back to the kitchen unless there's something really wrong with it, or they sent you the wrong thing.

Actually the place I worked at in college, it wasn't the cooks you had to be concerned about (unless you sent your eggs back 3 times like this one picky lady always did)...a customer tried to send back some liver, saying it was too tough, and the owner stuck his finger in it, announced that it was not too tough, and made me take it back to the table. I would have been grossed out, but he followed me to the table and yelled at the customer, and pretty much kicked them out.


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