rhouses
Yeah thatâs some nonsense. We have a spot down the road that wonât serve espresso to-go because the paper cups âruin the integrityâ of the fucking thing. Itâs a clown show. Gatekeeping espresso like anyone cares. I donât give two shits. Weâll make you whatever if you are willing to pay for it.
That said, at our spot, service is important. More than a kiosk can take care of. We get allocated wines that many arenât familiar with. But our servers are trained on them. - they can give recos. We have two steaks. If you want one more well-done, cool, then donât do the Rib Eye, do the NY Strip. It holds up to a longer sear and is less-expensive. There easy. We all win. The âorder on your ownâ thing limits our ability to deliver whatâs best. And we are not a high-end place.
EDIT and I would say, unfortunately, the 15/20% tip is built into the price. That shitty burger with shitty service wouldâve been more expensive if all was âabove boardâ for lack of better phrasing. Again, not excusing this system or justifying it, but it is what it is. And you can make over $100K easy as a bartender in SF. Easy. Thatâs why it stays as it is. As soon as a house goes pooled or eliminates tips, everyone quits.
