Behind the Scenes @ Work

[Trey_P-I_47]

Originally Posted by Cardinal026

I bartend weekends for extra money. If you complain your drink is too weak, all we're doing is dribbling a few drops of straight liquor down the straw so you think its super strong...We're certainly not pouring a whole 'nother shot into your drink. It costs usmoney. Order a double if its too weak, we are almost never shorting you on the amount of liquor you're paying for!

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....

[tld221]

Originally Posted by Kevlar281

At Pappasito’s a medium quesadilla is the same amount of food as a large quesadilla; there just cut differently.

that is WACK but knowing my greedy self i would order the large.

Originally Posted by LadyAquarius

I used to work in retail over 10 years ago at a major department store. I once had to cover in the fine jewelry department and learned from the manager of that department that when fine jewelry goes on sale, it really doesn't.
What they do is put price tags on the jewelry that's considerably more expensive than what the piece is actually worth. Then they "mark it down" by 25%, 30%, etc. and claim they are giving you a huge discount when in reality, with that supposed discount, you're paying the actual price of the piece of jewelry.

yeah, my LS worked for a jewelry store and the "manager's special" was never more than like 5% off what it would actually be worth retail. hell, HER employee discount was 25% but really, that would just make whatever item she wanted...regular price huh?



ooh! i got another one. when you're being put on hold... if you're a pain in the @ss, you'll definitely be put on hold longer. we may even forward you to someone who could two craps about your situation... or maybe we'll just "drop" the call. so if you ever call somewhere back and say "oh, i mustve got disconnected..." yeah you probably did!

[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.


From working a temp assignment at a Credit Counseling Service: NEVER, EVER "settle" with a collection agency without 1) getting ALL of the terms of the settlement in writing, BEFORE you give them a penny 2)Include in the settlement that it will show "Paid in full" on your credit report, and not "settled" 3)Getting a zero balance statement saying "Paid in full", which you need to hang on to indefinatly. Get everything in writing, because they can be very shady in pratices. Include "paid in full" for the benefit of your credit report. Keep the statement in case they don't mark it paid in full on your credit report. If they don't, go through the credit bureau to get it corrected, not the collection agency. Also, hang on to that "Paid in full" statment, because collection agencies have been known to settle $100 in debt for $75, and then sell the remaining $25 to ANOTHER collection agency, who will then try to go after it.
Also, if you KNOW you have problems remembering to pay bills or general credit card problems, the following cards are not for you: Chase, Bank 1, Capitol One - if you have any of those, you need to get rid of them ASAP. They are NOT flexible when it comes to working with you to pay off your debt.

[PiKA2001]

It's actually illegal to do that, the LCC can pull your liquor license over it as well.

[Cardinal026]

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 can't speak for all bars...but from the four I've worked in, the answer is absolutely no. On a busy night I'll easily go through three bottles of Grey Goose, and you can see me opening it behind the bar, and throwing away the old bottle. Hope no bars really do that!!!