Is this an age related thing?
Find a Conversation
Is this an age related thing?
| Thu, 04-12-2007 - 9:45am |
(Totally OT, not SAH/WOH related, so feel free to not respond)
I went out with 5 other women to dinner last night.

Pages
1. It was not one night; it was a period of time when my ex and I lived in Germany. We and our social group ate out fairly frequently and it was common then for the owner of the gasthauses we visited to bring us a round (A round) of these shots.
2. I'm not an idiot; I know what a shot glass is and a detail I SAW isn't hard to remember. On the other hand, a detail I half heard, in a language I barely knew (my ex know much more German than I did) is trickier.
3. It was ONE bean in each glass. Granted it was a shot glass but coffee beans are not that big.
4. Regardless how well I remember "the night", it's a sure bet I remember it better than YOU do.
Personally, I don't know why it's so impossible for you to accept it simply happened as it did. Because you were a bartender, therefore you know all drinks served everywhere for all time? Uh...okay....
i really think its about acting in a manner that is appropriate for the place itself. like you said, you wouldn't do that in a classy resteraunt - not because you don't like doing shots (well, maybe you don't *anymore* LOL) but because it simply isn't appropriate.
>>I still do not like that sort of attitude, that just because a place is classy, it get this holier than thou attitude (sometimes). Which is why I prefer not to go to those places if I can help it.<<
and this brings up a good point (albeit slightly off what you're implying here)- if one isn't comfortable dining in a certain type of resteruant - its better to go where one is comfortable. i have much more respect for someone who eats and drinks wher ethey feel they fit in - rather than try and fit in where they really don't feel comfortable.
this was a major pet peeve of mine when waitressing. customers who come in and act how they *think* wealthy or classy people act, and totally butcher it. its obvious they are way out of their league...and way off on their perceptions.
conversly - i found it widley amusing when someone would walk into my favourite haunt (which is a totally dive bar) and try and act like they're not terrified to be tehre...but won't drink from anything, won't touch anything, they're looking around for a wine list BWUHAHAHAHA! i usually gave them about 5 minutes before slowly making for the exit like it wa sno big deal, or they forgot someting in their car....LOL!
actually, it doesn't. wine is supposed to be served at room temperature. what people don't realize is that the room they're talking anout is a wine cellar - not a crowded resteruant.
so white wine is supoosed ot be between 40-50 degrees, and red wine between 50-60 degress NOT 70 degrees.
so by chilling your wine, you're actually serving it closer to how its intended to be served.
<>
I simply cannot imagine a restaurant tolerating such unprofessional behavior by wait staff; let alone being so unprofessional as to tell customers the wait staff would judge them for ordering it. In which universe is it EVER correct to deliberately humiliate a customer who did nothing more than ask if you carried a type of wine?
Surely if someone orders a wine you don't carry a WISE owner (and wait staff) would simply explain that they don't carry the wine but the sommelier would be happy to recommend something that they did carry that was similar, even if "similar" would be stretching the word into meaning, "something we approve of morally that's a bit sweeter and a bit less dry than a completely morally correct vintage, but isn't the Intolerable Sin of White Zinfandel."
I really think this is where snobbery and elitism gets its foothold. A good restaurant owner (with good, actually professional staff) would take such opportunities to help educate the customer, to make them feel comfortable and welcome and offer alternatives which are close and "approved in the back." A snobby restaurant owner with unprofessional staff is the kind that just tells the customer, "we don't carry that wine and if you ordered it, our staff would judge you for it." There's no restaurant in the world worth putting up with snobby owners and wait staff. There's no food in the world so delectable that it's worth that. If the owner and staff cannot manage basic etiquette themselves, they certainly in no position morally to be judging their customers for a lack of 'basic table etiquette."
i also did not say i was a pyschic. since you left out all of that information you just gave me - there was NO way for me to know that.
you didn't mention the glass, the amount of times it happened, how many beans were in it, or even how you drank it.
you did say you didn't remember it well, didn't know what it was - and also tried to tell me that white zin was a dessert wine, and you plus a few others were having some difficulty in telling the difference between a shot and a drink, and even how to consume certain shots and drinks. sorry if i didn't take your lack of expertise on the matter over my own expertise on the matter.
>>Personally, I don't know why it's so impossible for you to accept it simply happened as it did. Because you were a bartender, therefore you know all drinks served everywhere for all time? Uh...okay....<<
again, because you didn't tell me how it happened exactly, in fact you said you can't even remember it exactly. the possiblity of you being confused about what it was is pretty good i'd say. unless of course, this is you backtracking.
which is also possible.
The only thing I "readily admitted to" not remembering was the name of the drink. That and ONLY that, as the post you referenced clearly shows. I never claimed not to remember the type of GLASS. I clearly said it had *A* bean floating in it. I remembered the taste of it. I don't remember the NAME.
And I wonder how good your memory might be of all foreign words you ever heard 20 years ago?
could you please refer to the post that i have EVER stated that a waiter/ress would publicly humiliate the customer? i said they wouldn't be invited back - and they wouldn't.
and again, i got news for ya - your servers judge you. as does probably everyone else. the cashier at teh grocery store, the clerk at the department store - anyone you have a transaction with or deal with in customer service amongst other places.
>>Surely if someone orders a wine you don't carry a WISE owner (and wait staff) would simply explain that they don't carry the wine <<
again, where have i ever stated they dont' do that?
perhaps you should actualy read my posts - instead of getting insulted because you don't like five star resteraunts that require a certain amoutn of class from their patrons.
if you want that class - then act classy. if you don't - then don't. but don't get mad when someone points out what is and isn't proper etiquette, what is and isn't classy, and what is and isn't acceptable behavour in a five star resteraunt.
you said you didn't know what it was - and that you hadn't been paying close attention.
that says to me that you didn't know what it was - and that you weren't paying enough attention - not enough to have some authority on what you were drinking. i offered - as well as many others - a valid definition of what you could have been drinking.
you did not state it was anything other than that - so i took that silence to mean that it was what it was.
and still - yuo had your shot - and what was your point? that its more expensive than anything i've ever had? mor eexotic?
doubtful. very doubtful.
Oh, well if it's all just boiling down to a matter of job titles and wait staff being too busy during a rush period to split out a check, then of course, they'll understand perfectly that the customer was not, at the moment, being paid to be an accountant they don't have the time or interest to calculate 15-20% for a tip. If the wait staff cannot be expected to actually perform parts of their actual job, I know they'll all understand that their customers could NEVER be expected to perform a job they don't even do.
Hence a 10% tip, which is easy peasy to calculate during such busy times as when a check cannot be split due to time constraints and the lack of a cashier in the house.
See? It all makes perfect sense.
Pages