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(Tampa Bay Online)   Daddy, what were bartenders ?   ( www2.tbo.com) divider line
    More: Obvious, hospitality industry, tracking systems, Timothy Michaud, business plans, automation, scanners, Clearwater, debit cards  
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17010 clicks; posted to Main » on 15 Jan 2010 at 5:43 PM (7 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



185 Comments     (+0 »)
 


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2010-01-15 02:58:54 PM  
Financial control over a business that's long been susceptible to fuzzy portions or pilfering

Bars buy liqour at discounted rates and sell it at a huge markup.

If overpouring or giving away a few free shots is really making THAT much of a dent in your bottom line, you're doing something else wrong.
 
2010-01-15 03:00:14 PM  
This is just the first step in allowing smokers back into bars.

My plan is working.
 
2010-01-15 03:12:22 PM  
Yeah...no.

Maybe after my generation is dead and gone, but I don't think I'll be frequenting a bar that is like an automat diner.
 
2010-01-15 03:14:33 PM  
"Well Timmy, they were a proud race of men (and occasionally women) that would walk by you several times behind a bar as you sat in a crush of people at a nightclub, unless you had gigantic breasts or were holding a $50 dollar bill"
 
2010-01-15 03:15:32 PM  
You realize that most patrons know when they get a friendly pour and tip accordingly and are more likely to frequent the place? And you realize regulars are the most important thing to a bar?

Of course if a bartender has an autopour, they can still give away free drinks. Or, I dunno, take the damn thing off?
 
2010-01-15 03:16:07 PM  
What a bartender might look like.
uncoached.comView Full Size
 
2010-01-15 03:26:45 PM  
When I go to the bar, I'm going there to see people, be it the regulars, the passers-by, or the bartender. If I'm going to go to the bar to just play with a vending machine, I may as well just hit the package store and drink at home.
 
2010-01-15 03:38:17 PM  
I had something to say about the bar business, but whatever it was vanished as I scrolled by thompsonius's post.
 
2010-01-15 03:51:50 PM  
D: "Shut up and drink your Cognac, Billy"

K: "Awwww... but I don't wanna"

D: "I said drink!"
 
2010-01-15 03:56:00 PM  

gilgamesh23: I had something to say about the bar business, but whatever it was vanished as I scrolled by thompsonius's post.


I'd pop her cork.
 
2010-01-15 04:03:58 PM  
you want some more?

[insert fifth element image here]
 
2010-01-15 04:07:26 PM  
You give me a bartender I give you my business, simple as that. No bartender? I'll go to the next place. On the other hand this could be the best thing to happen to underage drinkers EVER!
 
2010-01-15 04:15:06 PM  
You know, the engineering challenges in getting an automatic individual-wine-bottle dispenser working are far from trivial, and the type of clientele that are going to be ordering $60 glasses of wine are going to notice the marginal differences induced by dispensing it through a pneumatic (yep, that's pressurized air) system. Not to mention that overnight you either have to flush the lines (wasting lots of really expensive liquid), leave the wine in the lines (generating a lovely wine+plastic catheter tubing bouquet), or reverse the lines back into the bottles before flushing (same problems).

But I wouldn't worry. Wine culture has historically been so open to change, right?
 
2010-01-15 04:18:52 PM  
As long as the robot listens to my problems and lets me flirt with it we're cool.
 
2010-01-15 04:19:37 PM  
The Taps wine bar in downtown Tampa lets customers can slip in a debit card and pour themselves any of 60 different wines by the glass.

Somebody has already been testing the drink system.
 
2010-01-15 05:37:09 PM  
You know, I really don't want to be the kind of person who hates innovation and knee-jerks to technology and automatically labels any new change as stupid. But this is the most ridiculous crap I've ever heard. A good bartender makes a bar. Getting a generous pour or free drink every now and then for being a good customer is what brings people back with their friends. A good bartender can get the conversation flowing between strangers, introduce you to someone you want to meet, suggest drinks, give you recommendations in a city you don't know well, and just generally make the experience of sitting in a bar something more than pulling a beer out of your fridge and sitting down with some buddies on the couch. I'd like to take the person who invented this, shackle him to the people who are buying it, sail them out into the ocean, and burn the boat to the waterline. And I'd like a drink. Now, please. The Laphroaig, neat. And another round of whatever that brunette and her friend are having, on me. Yeah baby, that's right.
 
2010-01-15 05:45:00 PM  

yogaFLAME: You know, the engineering challenges in getting an automatic individual-wine-bottle dispenser working are far from trivial, and the type of clientele that are going to be ordering $60 glasses of wine are going to notice the marginal differences induced by dispensing it through a pneumatic (yep, that's pressurized air) system. Not to mention that overnight you either have to flush the lines (wasting lots of really expensive liquid), leave the wine in the lines (generating a lovely wine+plastic catheter tubing bouquet), or reverse the lines back into the bottles before flushing (same problems).

But I wouldn't worry. Wine culture has historically been so open to change, right?


Nah, I think most people who buy $60 glasses of wine are people who want to buy a $60 glass of anything for the sake of it. I bet the majority of people who go to a "wine bar" wouldn't know the difference.

Either way, for wine it makes sense. You're not mixing, and its kinda silly to try to get drunk on wine. Like my dad does.
 
2010-01-15 05:46:02 PM  
This will never ever ever catch on. EVER.
 
2010-01-15 05:46:48 PM  
My child the bartender was the person who believed that for pouring the glass of vodka for you that you should give the tipping. They did not do something that had importance but they did have the feeling that they were valuable people of the society. Some of these did have the nice breasts and one time I did the scissoring with one.
 
2010-01-15 05:46:49 PM  

images3.wikia.nocookie.netView Full Size


They took my job!

 
2010-01-15 05:48:00 PM  
So go'eth the public house.

Why would I go to a bar for that kind of experience? I'd rather drink at home at that point, and invite over my friends (who each bring something to share).
 
2010-01-15 05:48:11 PM  

Pocket Ninja: A good bartender makes a bar. Getting a generous pour or free drink every now and then for being a good customer is what brings people back with their friends.


And, its not just about a "generous pour" with more good ol' alcohol to get you drunk. A good bartender knows your preferences in terms of mixing. From time to time I like negronis. I'll take whatever the bartender mixes, but if I know the bartender I'll ask for more gin than the typical 1/1/1 part mix.
 
2010-01-15 05:50:37 PM  

Stoj: This is just the first step in allowing smokers back into bars.

My plan is working.



You marvelous bastard.
 
2010-01-15 05:51:09 PM  
One big motivation: Bartenders are the rare employees in the hospitality industry who single-handedly take a customer's order, prepare the product, and take cash to the register - mixing entirely on their own initiative for cash tips.

upload.wikimedia.orgView Full Size

Court's Dismissed.
/hot like justice

Also, use of
img1.fark.netView Full Size
in order.
 
2010-01-15 05:51:30 PM  
Relax, it's just a wine bar.
 
2010-01-15 05:53:03 PM  
This will work in loathsome tourist traps and will probably be huge in Japan. It will never replace the corner bar.
 
2010-01-15 05:53:10 PM  

fuzzycuffs: Why would I go to a bar for that kind of experience? I'd rather drink at home at that point, and invite over my friends (who each bring something to share).



I've been to wineries where they use those spouts that measure out the same amount each time. While I understand the business reason for doing so, it cheapens the experience of wine tasting, IMHO.

/Gave generous pours when I worked at one.
 
2010-01-15 05:54:55 PM  
How do insurance companies feel about these, considering the robots can't tell when you've had too much?
 
2010-01-15 05:55:35 PM  

The_Sponge: I've been to wineries where they use those spouts that measure out the same amount each time. While I understand the business reason for doing so, it cheapens the experience of wine tasting, IMHO.


The big difference here is that you have an actual person knowledgeable about the wines that can give you insight into how it might pair with food, and what else you might be interested in if you like a particular wine.
 
2010-01-15 05:55:55 PM  
So when your glass has a chip in it you have to get "the guy" to come reset the machine to dispense you a freebie rather than the bartender just pouring you a replacement.

And when you want to buy the girl at the end of the bar a drink you have to awkwardly deal with swiping your card and pouring her drink yourself rather than having the drink-pourer make that introduction.

And when you don't recognize the three brands of bourbon on-tap you are pretty much obliged to just try one at random because there's no bartender to tell you about them.

And how exactly does this machine mix a manhattan? Do you swipe your card twice for whiskey, once for sweet vermouth, just a tiny little swipe for bitters, shake and strain it yourself and get a cherry out of the "garnish station"?

Pointless gimmick is pointlessly gimmicky.
 
2010-01-15 05:56:51 PM  

Pocket Ninja: You know, I really don't want to be the kind of person who hates innovation and knee-jerks to technology and automatically labels any new change as stupid. But this is the most ridiculous crap I've ever heard. A good bartender makes a bar. Getting a generous pour or free drink every now and then for being a good customer is what brings people back with their friends. A good bartender can get the conversation flowing between strangers, introduce you to someone you want to meet, suggest drinks, give you recommendations in a city you don't know well, and just generally make the experience of sitting in a bar something more than pulling a beer out of your fridge and sitting down with some buddies on the couch. I'd like to take the person who invented this, shackle him to the people who are buying it, sail them out into the ocean, and burn the boat to the waterline. And I'd like a drink. Now, please. The Laphroaig, neat. And another round of whatever that brunette and her friend are having, on me. Yeah baby, that's right.


I'll have what he's having.

/I can beez wingman?
 
2010-01-15 05:58:20 PM  
Here in Vegas, they use them because the logistics are easier. When you're giving away the liquor, do you want to have an army or guys stocking because you have 15 bar stations to keep full or just have one guy haul 90% of the stuff to one room and hook it up. These systems are actually really unreliable on their pours. They're trying to replicate a $50K Honeywell automated flow production line on a $800 PC. On the plus side, I know the guy who checks the pours on them @ Bellagio, so I know whiich bars get me the most booze.
 
2010-01-15 05:59:00 PM  
Came for the people getting excited that they would be able to stop tipping the overpaid bartender. Leaving disappointed.
/bartender
//Yes I probably make less than you, but i still determine how much you get to drink after you leave your glorious high paying so important job.
 
2010-01-15 05:59:13 PM  
This is bad news ... for women.
 
2010-01-15 06:00:41 PM  

Ironclad2: How do insurance companies feel about these, considering the robots can't tell when you've had too much?


I assume there's some level of literacy and dexterity involved in selecting a drink from a machine.

Your friend could get it for you, but then that's the case with a real bartender too.
 
2010-01-15 06:01:55 PM  

downstairs: Pocket Ninja: A good bartender makes a bar. Getting a generous pour or free drink every now and then for being a good customer is what brings people back with their friends.

And, its not just about a "generous pour" with more good ol' alcohol to get you drunk. A good bartender knows your preferences in terms of mixing. From time to time I like negronis. I'll take whatever the bartender mixes, but if I know the bartender I'll ask for more gin than the typical 1/1/1 part mix.


and Bill_Wick's_Friend:

Thanks for making me feel like an Alien Visitor. I've never even been to a bar unless I was waiting for a table at a restaurant. You all sound like you're in a 1950s movie with Bing Crosby and Dean Martin. Oh well, At least my Druid hit 50 last night (Treants ftw!)

/so I got that going for me
 
2010-01-15 06:02:09 PM  
Bartenders, son, are these guys here:

http://drinkdogma.com/ (clicky-pop)

Think the wife and I will stop by tonight.
 
2010-01-15 06:03:33 PM  

scandalrag: Here in Vegas, they use them because the logistics are easier. When you're giving away the liquor, do you want to have an army or guys stocking because you have 15 bar stations to keep full or just have one guy haul 90% of the stuff to one room and hook it up. These systems are actually really unreliable on their pours. They're trying to replicate a $50K Honeywell automated flow production line on a $800 PC. On the plus side, I know the guy who checks the pours on them @ Bellagio, so I know whiich bars get me the most booze.


Cool story, bro.
 
2010-01-15 06:03:54 PM  

meow said the dog: My child the bartender was the person who believed that for pouring the glass of vodka for you that you should give the tipping. They did not do something that had importance but they did have the feeling that they were valuable people of the society. Some of these did have the nice breasts and one time I did the scissoring with one.


------------------>

,



It's a comma.
Learn it.
Live it.
Love it.
 
2010-01-15 06:04:03 PM  
You know, if they could combine the bartending machines with the sex robots [from a few days ago], you might really have something...
 
2010-01-15 06:05:16 PM  

barrowisms: /bartender
//Yes I probably make less than you, but i still determine how much you get to drink after you leave your glorious high paying so important job.


Ex-bartender.

I appreciate that you're largely responsible for my continued mental health after I leave work for the day and I make sure my tip reflects that.
 
2010-01-15 06:05:22 PM  
It's Florida...the land of chain restaurants and general sterile mind numbing sameness (key west excluded)...so big deal, every Fuddruckers and Charlie Brown's is gonna have some kind of rigidly metered pour system? And that is what will do it for the patrons of such quality establishments? Puh-lease
 
2010-01-15 06:05:32 PM  

throughthewire: Bartenders, son, are these guys here:


Aaargh. Screwed up the HTML.

http://drinkdogma.com/ clicky-pop)
 
2010-01-15 06:05:37 PM  

downstairs: yogaFLAME: You know, the engineering challenges in getting an automatic individual-wine-bottle dispenser working are far from trivial, and the type of clientele that are going to be ordering $60 glasses of wine are going to notice the marginal differences induced by dispensing it through a pneumatic (yep, that's pressurized air) system. Not to mention that overnight you either have to flush the lines (wasting lots of really expensive liquid), leave the wine in the lines (generating a lovely wine+plastic catheter tubing bouquet), or reverse the lines back into the bottles before flushing (same problems).

But I wouldn't worry. Wine culture has historically been so open to change, right?

Nah, I think most people who buy $60 glasses of wine are people who want to buy a $60 glass of anything for the sake of it. I bet the majority of people who go to a "wine bar" wouldn't know the difference.

Either way, for wine it makes sense. You're not mixing, and its kinda silly to try to get drunk on wine. Like my dad does.


The article indicated that the system used by Disney, is using inert gas to pressurize the bottles. An inert gas like Nitrogen will not change the flavor of the wine, and it would remain chemically stable for much longer. The material they make the tubing out of is the most likely source of taste changing chemicals.

Never know, in 10 years, some wine snobs may brag about drinking wine that 'has never known human hands'
 
2010-01-15 06:06:01 PM  

Solid State Vittles: This will never ever ever catch on. EVER.


One word: Airports!

/with lesser alcohols
 
2010-01-15 06:07:11 PM  
Approves:

blogs.amctv.comView Full Size
 
2010-01-15 06:07:55 PM  

headstone: You know, if they could combine the bartending machines with the sex robots [from a few days ago], you might really have something...


Bartending Robots... Genius!
 
2010-01-15 06:08:37 PM  

tinyarena: Thanks for making me feel like an Alien Visitor. I've never even been to a bar unless I was waiting for a table at a restaurant. You all sound like you're in a 1950s movie with Bing Crosby and Dean Martin


I'm old but I'm not THAT old. I used to be more of a bar-rat when I lived in back east, but even out here I've always had my "local" that has something nice on-tap and usually a good TV that's turned to the hockey game.

(Shady Tree pub FTW!)

tinyarena: Oh well, At least my Druid hit 50 last night (Treants ftw!)


Maybe I am that old. I have absolutely no idea what that means.
 
2010-01-15 06:09:03 PM  
I'm very generous to good bartenders. I take killing brain cells seriously.
 
2010-01-15 06:09:39 PM  
This has fail written all over it. If people were looking for cost effective drinking they'd buy a bottle and sit at home. You go to a bar to socialize, and an intregal part of that is the farking bartender.
 
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