Yet another reason why we need the Cicerone program
#1
Posted 12 October 2010 - 07:26 PM
#2
Posted 12 October 2010 - 08:47 PM
#3
Posted 12 October 2010 - 09:13 PM
#4
Posted 13 October 2010 - 03:52 AM
#5
Posted 13 October 2010 - 06:16 AM
#6
Posted 13 October 2010 - 06:31 AM
I agree that we may be more demanding than the average consumer. But what I always do is see what the restaurant does for wine. For example do they offer bud and coor light as their only beer choice and have a 3 page wine list ranging from $15 to $75 bottles of various styles. If so, then what can't then make half an attempt for beer.Is it possible that we're just hyper-sensitive to this because we're beer geeks? I suppose that some places are restaurants who serve beer and some places are brewpubs that serve food and the priorities of all places are different. I would agree that bartenders and servers should be educated because there is a never-ending array of beers and new beers coming on the markey every day along with new beer drinkers that want to know what is what. But I think that some of these places assume that if you're a beerhead, you'll probably go over to the taps and make your own choice because you will ALWAYS know more than your server does... if you're a beerhead, that is. Cheers Beerheads.
#7
Posted 13 October 2010 - 03:04 PM
Which has a higher profit margin between beer & wine? Which is shelf stable for longer? I understand why most of these places don't always train their staff everything they need to know about beer. Between the training they would need and the college staff turnover, its not always possible.But just do what I do. If I go to a place that is supposed to carry a decent/good beer selection and the staff is clueless, I leave. I make a quick explanation to the on-duty manager and I leave. Vote with your wallet!I agree that we may be more demanding than the average consumer. But what I always do is see what the restaurant does for wine. For example do they offer bud and coor light as their only beer choice and have a 3 page wine list ranging from $15 to $75 bottles of various styles. If so, then what can't then make half an attempt for beer.
#8
Posted 13 October 2010 - 03:33 PM
I've walked my dog passed the Foundry on weeknights, and it was overflowing then, too.My impression of the Foundry was average food (maybe a little above average) and a GREAT beer bar. I hope other restaurants will copy that model, and realize that good beer gets patrons in the door and leads to profit.Yeah, I tried to get into the Foundry on Saturday and it was overflowing into the street.
#9
Posted 13 October 2010 - 03:46 PM
these kinds of places are fun but the cheapass in me has a hard time doing it very often when I have so much delicious beer right in my house. If I go out I usually like to go to a brew pub.I've walked my dog passed the Foundry on weeknights, and it was overflowing then, too.My impression of the Foundry was average food (maybe a little above average) and a GREAT beer bar. I hope other restaurants will copy that model, and realize that good beer gets patrons in the door and leads to profit.
#10
Posted 13 October 2010 - 05:28 PM
In the range of $15 - $75 dollar bottles the profits are good on beer and beer has a shelf life of years for a lot of these expensive bottles. And college staff turnover doesn't have training/knowledge of high-end wine either.For me, if a place has good beers but uneducated staff, I try to chat them up in a friendly way and drop some knowledge. I'd rather improve a local beer bar than shut it down. Befriend the owner and start asking questions about how they run things. As a friend with some beer knowledge suggest improvements in a polite way. If you do it right, they know you're trying to help and not being confrontational, but you need to demonstrate your knowledge before you start telling someone how to run their business if you're gonna get a little deeper than just some info about beer.And yeah, I agree that Ray is doing a great thing with the Cicerone program. It's not just America that would improve from a lot more certified Cicerones around. A very large part of the problem is not that the staff isn't trained, that's often just a symptom that the owner is uneducated about beer as well. Even some owners of good beer bars lack the knowledge of beer that dedicated homebrewers have. This is one of the issues that the Cicerone program helps to address.Which has a higher profit margin between beer & wine? Which is shelf stable for longer? I understand why most of these places don't always train their staff everything they need to know about beer. Between the training they would need and the college staff turnover, its not always possible.But just do what I do. If I go to a place that is supposed to carry a decent/good beer selection and the staff is clueless, I leave. I make a quick explanation to the on-duty manager and I leave. Vote with your wallet!
#11
Posted 13 October 2010 - 06:48 PM
Yeah, sure. But telling me that a wheat beer is a dark beer?? That's a BIG miss.Is it possible that we're just hyper-sensitive to this because we're beer geeks?
#12
Posted 13 October 2010 - 07:58 PM
Yes, sir. I agree with that completely. The problem with a lot of "servers" is that if the beer is not Coors Light or Bud Light, then it's a "dark" beer.Yeah, sure. But telling me that a wheat beer is a dark beer?? That's a BIG miss.
#13
Posted 13 October 2010 - 08:01 PM
that's true. The first thing she said when coming to our table was something along the lines of "Can I get you guys a couple of Bud Lights?"Good think she was nearly nekkid. . .Yes, sir. I agree with that completely. The problem with a lot of "servers" is that if the beer is not Coors Light or Bud Light, then it's a "dark" beer.
#14
Posted 14 October 2010 - 07:15 AM
Yes, this always helps. Do you think that the less clothes she has one the less she knows about beer? Hmmm...Good think she was nearly nekkid. . .
#15
Posted 14 October 2010 - 10:54 AM
Was this out of a tap? If so, just ask for a taste. Most of the places around here will start pouring a sample before you even ask for one.Yeah, sure. But telling me that a wheat beer is a dark beer?? That's a BIG miss.
#16
Posted 15 October 2010 - 03:41 AM
#17
Posted 15 October 2010 - 04:19 AM
Yeah, I kick myself when I get the credit card bill, but I still hit a beer bar about once a week. I do try and make sure I have something that I haven't had before or something I see very rarely. I consider it brewing research :wink:these kinds of places are fun but the cheapass in me has a hard time doing it very often when I have so much delicious beer right in my house. If I go out I usually like to go to a brew pub.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users