Up-Charged For Life

There seems to be a bit of confusion when it comes to customers and alcohol. One cannot exist without the other, it's a love/hate relationship, and one makes the other more tolerable. However, when it comes to paying for the alcohol, many customers don't understand why it costs more for some drinks over others.

There's no complaining when you get your drink. Most customers see a glass full of booze and melt. But just so you know, If you order a vodka-martini, you are going to get a martini glass with 3 ounces of vodka in it. When you order a vodka on-the-rocks, I am going to bring you a rocks glass, with ice, and 2 ounces of vodka.

But when you get the bill, the look of confusion and contempt is price-less. So I'm just guessing that most people don't understand the concept of up-charging. If you order a vodka-soda, or a drink like that, you are getting 1 1/2 ounces of alcohol. Granted some bars and (bartenders) are going to vary the amounts, but that is pretty standard around town. And that's definitely the standard according to Jon Taffer.

A good referral for how much is ACTUALLY in a drink can be found here.

But if you order a martini, then when your server puts the order in the computer, we order what alcohol you want, plus a modifier. Depending on what type of drink you are getting, martini/ rocks/ etc., determines how much the up-charge will be.

Most up-charges range from 2 to 4 dollars depending on the place or what part of town you are in. To put it plain and simple, you are paying for the extra alcohol. No, you're not paying for ICE, and no, I cannot hook you up with anymore alcohol just because you're saying you are going to hook me up.

Hopefully this will help with a lot of customer's stress levels when they get their bills.

And to the guy who yelled at my co-worker the other night for the 3 dollar up-charge... GET BENT!
Until next time... Server's don't pay their rent with compliments.

"Bitter. Party of 1? Your table is ready."

The Bitter Bistro

FOLLOW ME ON TWITTER CLICK HERE
"LIKE" ME ON FACEBOOK CLICK HERE

Comments

Excuse Tips

It's ideal for a server to receive 18 to 20 percent gratuity for a job well done. Now it seems that customers are looking to leave an excuse rather than a monetary tip explaining why they couldn't leave their server any money. WTF?!! Of course, because my landlord would love to receive an excuse instead of a check for rent this month. "I don't have the money for rent, because I'm a writer/comedian. But I adore this building. So secure." The above picture was found on Yahoo.com . One of the comments said that they thought this was an altered pic, but I have actually seen this happen to myself and co-workers. And by-the-way, what if the server waiting on the woman was a single parent? So the lady who wrote this has now started a domino effect on their server who is struggling to make ends meet. And so on, and so on... Get bent! I don't believe in saying that if you can't afford to go out, that you should never go out. There are ways t

Breast Milk Macchiato

There are too many choices for milk nowadays. Organic. Almond. Breast? Soon "breast milk" will be the new craze everywhere, and people will be ordering it for their Lattes thanks to the constant problem of breast feeding in restaurants. The policia teta have been called upon again to smack the cuffs on the latest perpetrators of breast feeders in restaurants. This isn't the first, nor will it be the last time. But to celebrate my 100th Bitter Bistro post, what better way to celebrate then to debate the issues of breast feeding in restaurants. I am going to say that I am "pro boob," but I am against them being out to feed your child while you are dining in a restaurant. I get it. It's natural, it's best for your child, but most people go out to a restaurant for a good time, and your breast-feeding is not included in the price of an entree. "Waiter! Can you do something about this? That woman's breast is exposed and I'm try

10 Ways To Get Better Service At A Restaurant

I have noticed that there are many variables that can lead to a bad dining experience, and for the customer to say that they received "poor service" has become cliche, and just the "go to" for when all things go bad in a restaurant. Here is a Top 10 list to help customers have a positive experience the next time they dine out. 10. SIT AT THE FIRST TABLE THE HOST GIVES YOU "This table's too round. This table's too brown. This table's just right." You are not buying real estate. So for you to pass on the first, then the second, and even the third table option the host gives you is beyond ridiculous. The tables are all made the same, have four legs, four chairs, (if applicable,) and are strong enough to hold food, drinks, and purses. And if you pass on a table, now you've messed up the floor plan that the host has prepared at the beginning of their shift, and everybody in the restaurant takes notice as you are aimlessly walking a

The Bitter Bistro

Search This Blog