I’m not naming names. But I’m unhappy when your bartenders act this careless in front of me. I bet others who like to sit here would be upset, too. See the pint of Guinness below. It’s resting at the moment, waiting for.the nitrogen-induced bubbles to settle.
Meanwhile, it’s wet. Really wet. That’s because your bartender sanitized the glass by plunging it onto a device (inches away) that left a lot of water in it. A second later, he pulled the beer tap and began filling the glass.
Apparently he couldn’t be bothered grabbing a dry glass. Maybe there weren’t any. It was a busy Sunday brunch given it was Father’s Day. Still I didn’t see him or any servers filling pints all that often — and I sat in front of the taps for at least an hour at lunch. My wife and I were the only bar customers.
My Guinness, come to think of it, tasted off. Was it the chemical? Or was it that there were water and beer in my glass? or perhaps you don’t sell that much beer and you aren’t replacing pint glasses when they break. Nonetheless I don’t think I’m over-reacting when I spot service that could impact the flavor of a drink for which a customer, like me, is paying.