Just read your article on restaurant hypocrisy. I own a beer garden in Mountain View and we are in great need of training. BTW, we are changing our name to Kuhler Beer Garden.

Thanks,
Mike

Well of course they do, it’s completely stating the obvious! WIne can only be made from fermenting grape juice, beer you can do what you like, it’s hardly surprising you can get more complexity from an unlimited amount of resources.

No matter what we think businesses have to pick the things that they are good at and focus on those to build a good business. If they focus on service then they might and uninspired list of wines and beers and the food might not vary much with the seasons. If they focus on beer or wine they may not serve clientele who don’t order either very well. A Catch 22 of the highest order.

I love both beer and wine and have had a sinking feeling when looking at lists of each in many establishments. I could rant about it, but for some reason it doesn’t bother me enough. I could be accused of being soft and letting people of the hook, or I could be looking at the overall experience for my impression of an establishment and its mission.

Jason

Jason

Also, I wouldn’t order a mixed drink from a bartender who didn’t know what a Manhattan was because they would actually have to make it, as opposed to just pouring or opening the beer/wine of my choosing.

Yeah, shaker pints for Belgian beers can be frustrating, same for bad pours. As craft beer continues to grow more and more servers will learn proper service.

The issue I see most frequently in bars is dirty glasses and dirty beer lines. Beer that’s too cold, or served by someone who doesn’t know much about it won’t deter an educated consumer from enjoying their beer. Infected lines however, will totally ruin anything it touches. It’s even worse when the bartender/server then tells you it’s “supposed” to taste that way.