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(KEZI Eugene)   "We should have the right to go out and have a beer and not be charged an outrageous amount," says bartender. "Let's keep it to egregious, shall we?"   (kezi.com) divider line
    More: Obvious, Alcoholic beverage, Alcoholism, Bar, House Bill, Drinking culture, Beer, Binge drinking, wrong time  
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670 clicks; posted to Food » on 01 Mar 2021 at 3:55 AM (10 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-03-01 10:22:22 AM  
2 votes:

hubiestubert: In all honesty, after working at a brewery, the thing that we realized is that beer is literally pennies a pint. The cost comes in the bottle and in the kegs. THOSE f*ckers get expensive--albeit not as expensive as what retailers will sell home brewers. Seriously, a buck a bottle? Or more?  But even still, it's not the sort of markup we put on food. It's FAR higher. Heck, a bar will drive your sales in a restaurant and carry the place to make up for your food cost and labor. Even WITH the brewer or distributor markup. Booze is a great way to cover your costs.


Except for one or two brew pubs, and my birthday, I'd never, ever buy alcohol at a restaurant (and yes, I definitely remember the stink eye from a couple of waiters in a couple of places). So w/ the shut down, I was eating out less and cooking more, my grocery bill dropped. But then my booze bill, especially my wine bill, shot up. I was still coming out a ahead, but when I did the math it was *cough* sobering.

Also, before the pandemic, my favorite Lebanese restaurant failed b/c they lost their wine expert. Less than a year later, the whole place went under, and it sucks for those of us who loved the food but never ordered the wine.
 
2021-03-01 8:51:34 AM  
2 votes:

hubiestubert: In all honesty, after working at a brewery, the thing that we realized is that beer is literally pennies a pint. The cost comes in the bottle and in the kegs. THOSE f*ckers get expensive--albeit not as expensive as what retailers will sell home brewers. Seriously, a buck a bottle? Or more?  But even still, it's not the sort of markup we put on food. It's FAR higher. Heck, a bar will drive your sales in a restaurant and carry the place to make up for your food cost and labor. Even WITH the brewer or distributor markup. Booze is a great way to cover your costs.


Fun fact: in virginia, there's no such thing as a "bar" per se. Places that serve alcohol have to have at least 50% sales in food (might have changed in the last few years with tasting rooms). ABC will check your books.

/used to know a really nice, small place with a toaster oven for a kitchen. They'd do little foods but the drinks they served were based on fresh squeeze fruit, so the owner listed each drink as half food in her books
//she was smoking hot and the ABC guy had a crush on her, so she got away with it
 
2021-03-01 6:02:07 AM  
2 votes:
If they would tax hops specifically we might get some beer worth drinking.
 
2021-03-02 9:00:15 AM  
1 vote:

tintar: wait. wait wait wait. in a stout??!?


Yes. It was craft stout.
 
2021-03-01 8:30:04 AM  
1 vote:

The_Sponge: Swiss Colony: If they would tax hops specifically we might get some beer worth drinking.

LOL what?


He's kind of right. I would like the occasional craft beer that's not some Quadruple IPA that tastes like antifreeze filtered through a used gym sock.
 
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