abbyT, H&F Bread Co. sells their (crusty, delicious) bread at the East Atlanta Village and Grant Park Farmers Markets (Thursday 4-8 and Sunday 9:30-1:30). Also, Alon's in VH (but my path is similar to yours, and that's a little out of the way) makes a pretty fine loaf. Wondering if shops like The Mercantile, Urban Cannibals or Savi Market have decent bread in stock regularly?
Anyway, I can cook like nobody's business, but I cannot bake, so I applaud those who do it so well - any donut from Revolution or the delicious sausage/potato/kale savory pastries from Little Tart makes me terribly happy. Keep it up, y'all!
I went with two friends a couple weeks after it opened. We sat at a table in the stone hobbit-house-ish bar (which I loved), one in plain view of the two bartenders working (seriously, a few feet from the center of the bar, with no barstool patron blocking). We sat. Neither bartender even raised an eyebrow of acknowledgement. A few minutes later, one of them went to the table next to us to pick up a credit card payment, returned the card, then returned to the bar without even glancing at us. After 10 minutes, we went to the Porter. I'm not going to beg for the opportunity to spend my money. Will probably give it another chance, as I'm curious about the beers and love the space, but it wasn't busy or slow enough to cut them slack that night. And yes, I let the hostess know why we were leaving. In a non-bitchy manner, even.
A little late to the game. Lots of great points here from all sides.
Question to business owners: does ScoutMob share contact infomation or even aggregated statistics on who used the deal for your restaurant? It would be helpful to have ages, time of day visited, etc. so you could use that info to guide future marketing efforts. And, to that end...are you actively working to get these new customers who come in because of the discount into your marketing audience? Ask for their email address, get them to "like" you on Facebook while they're fucking with their phone. Scoutmob should integrate that into their checkout. It's hard to think about these things when the servers and kitchen are slammed, but if you don't take the opportunity to keep them engaged, you're missing out on some major return on your investment, and running your staff for nothing.
And yeah - tip right, y'all!
Totally valid question - people who haven't worked in the industry don't always get the process. Servers "expect" a FAIR tip because they are paid $2.13 an hour and taxed on a percentage of their sales. Conventional wisdom says that's 8% (that's what I used to claim in my server days), but in reality, many restaurants fear audits and encourage their servers/bartenders to claim all of their tips. And, tips on credit cards can be tracked and should be claimed in entirety. I'm no tax expert, but if you stiff your server, he/she is essentially paying for the privilege of having served you - especially if he/she works somewhere where she has to "tip out" bartenders, bussers, the kitchen...
That's just the way it is. And, they usually don't get vacation, health benefits or other things that us office types take for granted. It's a great job for those who like and can handle the lifestyle, but it's a different world.
To the general public:
Everyone should work at least six months in a restaurant. And if you have a problem with the concept of tipping, stick with fast food and fast casual joints, get sammiches from Publix or cook at home. Yeah, owners appreciate your business, and of course service industry folks appreciate their customers. But if the staff ain't making any money, the restaurant ain't long for this world.
Thanks for the opportunity to educate.
Creative Loafing Atlanta
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