There’s awkward, and then there is just plain weird

It wasn’t the pitter-patter of rain that drove the couple inside. It was more of a full on bum rush. Be careful what you wish for,…

Marin restrauteurs redistill their passion with distillation

Alamere, French slang for “to the sea” (or more correctly “of the mother,” just sort of rolls off the tongue. In addition to being French, it…

Think restaurant workers are lazy? Think again

A note from inside the Arena On most days I lace up my comfortable work shoes, tie my apron around my waist and head off to…

“I don’t know” has no place in customer service

The young woman looked like a deer in the headlights. And all I’d done is ask a question. And it was a simple question, as questions…

Vespas, Vespers, and Vesper martinis, oh my!

Get ready all you bartenders out there, both professional and amateur, because here come the 007 enthusiasts! With the release of the new James Bond movie,…

Barfly Podcast Season Three: Chef Heidi Krahling Part 2

https://www.buzzsprout.com/169913/9351436-season-three-heidi-krahling-part-2.mp3?download=true

When customers leave you shaken and stirred

They had already caused a fuss at the front door. News travels fast in the restaurant business. Take my word for it, if a customer is…

Not everybody deserves a trophy

I don’t know why the daytime TV show was on, but it was. I blame it on my housemate, but then again, I blame a lot…

You say Negroni, I say Negrone; let’s not call the whole thing off

If you see the word “Negrone” spelled with an “e” at the end, featured on a cocktail list you will immediately know two things: 1) the…

An overreliance on technology can create more problems than it solves

The “classic” rock tune playing got my finger tapping. Tap, tap, went the ring on my finger as it made contact with the metal half of…