Cape Cod’s favorite summer drinks are served in bars with a view.

Cheers! Greet! And to your good health.

It’s time to kick back and relax with a summer cocktail, and thanks to Cape Cod Times readers who responded to our informal poll, we have a list of places to do so.

The best, by far, is the Ocean House restaurant in Dennis Port. The Ocean House offers indoor and outdoor dining with stunning views of Nantucket Sound and a wide selection of vegan and vegetarian options – as well as fresh seafood – to accompany your favorite summer cocktail.

If you’re coming for dinner, The Ocean House sometimes makes reservations a month in advance. So it’s probably a good idea to make a reservation before you even start planning your Cape Cod vacation. But if you just fancy a drink, The Ocean House offers cocktail service at several locations, including at the pool bar.

Here are five places, according to Times readers, to try a great summer cocktail:

1. The ocean house restaurant

Address: 425 Old Wharf Road, Port Dennis

Contact: 508-394-0700,


Hours: 4 p.m. to 11 p.m. every day

To note : In the past, Beverage Service Manager Dan Lynch has been kind enough to share some tips for making great cocktails.

Dan Lynch creates drinks at the Ocean House in Dennis Port.  These are (from left to right) Singapore Sling, Light it up blue (a coconut, an almond margarita), a hibiscus margarita and a spring flower, and a vesper martini held by Lynch.[Ron Schloerb/Cape Cod Times file]

2. Brax Landing Restaurant

Address: 705 Route 28 Port of Harwich

Contact: 508-432-5515; and on Facebook

Hours: 11:30 a.m. to 1 a.m. Daily

Brax Landing is on Route 28 in Harwich, nestled against Saquatucket Harbor. [Cape Cod Times/Merrily Cassidy file]

To note: Brax Landing is a rustic place with several levels and a dining area by the harbor. In the bar is a machine that crushes ice, producing piles of finely ground ice for margaritas and other frozen drinks. Just add sun and a seat on the deck.

3. The Beachcomber

Address: 1120 Cahoon Hollow Road, Wellfleet

Contact: 508-349-6055;

Hours: 11:30 a.m. to 1 a.m. every day

The Beachcomber, in an 1897 lifeboat station, is known for its seafood, beach drinks, and entertainment.  {Ron Schloerb / Cape Cod Times File]

Note: Located on the beach in an 1897 lifeboat station, The Beachcomber is known for its seafood and joint-blasting guest groups.

4. The card room

Address: Kingman Yacht Center, 1 Shipyard Lane, Cataumet

Contact: 508-563-5350,

The owners (left to right) David Jarvis and Tom Gordon at The Chart Room in Cataumet.  Whether you arrive by land or sea, you can always have a sandwich and a cocktail while the restaurant is open. [Ron Schloerb/Cape Cod Times file]

Hours: 11 a.m. to 10 p.m. every day

To note : The Chart Room co-owner David Jarves says his restaurant’s most popular drink is The Mudslide, a dessert-like concoction mixing vodka, Kahlua and Irish cream. The New England area is known for the addition of vanilla ice cream, according to the “A Couple of Cooks” website.

But if you prefer a fruity drink, there is a whole menu to choose from. made with premium spirits including Clyde May Small Batch Alabama Whiskey and New Amsterdam Mango.

5. Restaurant on the roof of the Pelham House complex

Address: 14 Sea Street, Port Dennis

Contact: 508-398-6076,

The Frozen Sound Martini is one of the many cocktails available at Pelham House Resort.  The Pelham House Resort offers rooftop dining with views of Nantucket Sound. [Merrily Cassidy/Cape Cod Times file]

Hours: Rooftop brunch, 9 a.m. to 2:30 p.m., Sunday to Friday; Dinner on the roof and patio, 4 p.m. to 9 p.m., Sunday to Friday

To note : Three things to say about the Pelham House Resort: The rooftop offers spectacular views of the Nantucket Sound and its sunsets as well as an adjustable roof that can be folded down when the weather permits; seven fireplaces burn on the private beach and even in the pool bar, creating the impression of a “Survivor” episode; beverage service manager Chris Celli teaches bartending lessons most Thursday evenings.

Join us this week to vote for your favorite squid spots.

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Red Phone Booth Underground Bar opens in Buckhead and more food news from the week

The bar offers three levels of membership, which include lounge access, private tastings, priority entry to all locations, canape reservations, and humidified cigar racks. Offers vary based on membership level.

The concept for Red Phone Booth comes from Stephen de Haan, former president of Andrews Entertainment District in Buckhead and founder of the now-closed Prohibition bar. Operating partner Ramon Arocha, who previously worked with de Haan at the Phipps Tavern, joins de Haan.

De Haan’s grandfather, a cigar smoker and pharmacist during the Prohibition era, inspired the concept.

The red telephone booth will be open from 4 p.m. to 1 a.m. Monday to Friday, from 5 p.m. to 1 a.m. on Saturday and from 5 p.m. to midnight on Sunday.

Dunwoody Greek Restaurant Gyro Gyro grows with a location in the Southern food store development in East Atlanta, What Now Atlanta reports. Open in September, the restaurant will serve a variety of Greek and Mediterranean dishes, including falafels, gyros and fish wraps. Other advertised tenants of the Southern Feed Store include Buteco, Woody’s Cheesesteaks and Waffle Bar.

Chattahoochee Food Works in West Midtown added two new black-owned food stalls.

Food truck stop, which opens on August 6, is the first physical location for husband-and-wife team Jashaun and Lauren Lowery, who started Grub as a food truck business that will continue to operate. They serve a rotating menu, including crab fries, grilled lobster or crab cheese, a basket of shrimp, and funnel cake fries.

Begins August 9 It’s done baby offers baked potato dishes that you can create yourself. Toppings include vegetables, flank steak, shrimp, cheese, and fried chicken thigh nuggets, with several vegan options soon to be added. Dianna Palmer started It’s Baked Baby as a pop-up and catering business.

New tenants join a list of food court stalls that includes LoRusso’s Italian Bottega, Smoked Pearl, Flying Fish, Banh Mi Station, Sakura Ramen Bar, Monster Cravings, Pomodoro Bella, Baked Kitchen, Baker Dude, Morelli’s Ice Cream, TydeTate Kitchen, Unbelibubble Tea House, Graffiti Breakfast and Taqueria La Luz.

Billed as a globally inspired dining hall, the 31 stall Chattahoochee Food Works opened in April and is hosted by owner Robert Montwaid, creator of New York’s Gansevoort Market, and chef and writer Andrew Zimmern, James Beard Award winner, host of “Bizarre Foods” on Travel Channel.

Located at 1235 Chattahoochee Ave., the food hall is part of The Works, an 80-acre mixed-use development that will eventually house a new Fox Bros. location. Bar-BQ, Brash Kitchen and Waffle Experience, as well as several retailers. Dr. Scofflaw’s faucet room is also located at the plant.

Milkshake bar the courtyard, which opened its first Georgia location in downtown Atlanta in 2020, is slated to open a second location in the Modera Prominence mixed-use building at 3699 Lenox Road NE in Buckhead, reports the Atlanta Business Chronicle.

The concept was started by husband and wife Logan and Chelsea Green, who opened the first Yard in Gulf Shores, Alabama in 2017. There are also several other locations in Alabama as well as Florida, Mississippi and Texas. .

Authentic Chinese Wei restaurant opened a second location at 3320 Buford Drive in Buford, reports Tomorrow’s News Today. The restaurant, from restaurateur Gary Lin, opened its first location in Marietta in 2020.

More gastronomic news of the week

Wagamama to open its first store in Atlanta

Atlanta restaurants that require proof of vaccination, negative COVID-19 tests

Read more stories like this by like Atlanta Restaurant Scene on Facebook, Next @ATLDiningNews on Twitter and @ajcdining on Instagram.

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ANALYSIS: Should knowledge of legal technology be tested on the bar exam?

Lawyers are now using more legal technology than ever before. Many law schools offer students training in legal technology. And yet, we currently have no industry-wide standard method for establishing and measuring a lawyer’s legal technology skills, understanding, and competence. It made me curious: is it time for the bar exam to start formally testing legal technology knowledge?

I sought their advice from experts in law and legal technology, and here is what I learned.

There are good reasons to test …

There are several good reasons why testing legal technology knowledge on the bar exam would be a good idea.

For starters, legal technology plays an important role in the profession. According to the preliminary results of our legal technology survey of 2021, all organizations and legal departments use the technology to some extent, so it is not that radical to offer to objectively assess the skills that become each year. more essential.

After listening to retired U.S. judge and assistant law professor at Georgetown John M. Facciola in a recent podcast on eDiscovery and social media, I thought his take on this topic would be insightful, so I got it. contacted.

“Not testing a gigantic part of a lawyer’s life seems strange to me,” he said during our conversation. I imagine this may sound strange to other lawyers as well.

Dauna Williams, founder of Williams Group 5 and assistant professor at Northern Illinois University College of Law, focused on the practicalities of adding legal technology to the bar exam. “The bar has to demand it because our customers demand it,” she said. “This is a necessary step to ensure that lawyers know how to move legal analysis towards solving technological problems. A valid claim, especially since the American Bar Association (Commentary 8 to Rule 1.1) and 38 state bars have addressed the requirement for lawyers to be technically competent.

Why can’t lawyers just ask third-party vendors to handle their technology needs? They can and they do. Nonetheless, failure to understand how to use legal technology and interpret the information that comes from it could have widespread (and possibly catastrophic) consequences for this lawyer, ranging from the absence or misinterpretation of crucial information inadvertent disclosure of confidential and privileged documents. After all, as Justice Facciola asked: “If you don’t know the technology, how can you make a good decision about choosing a provider that offers reliable data security? ”

… But there are also potential drawbacks

There are concerns about testing legal technology on the bar exam, such as adding even more anxiety to candidates who are already under stress. However, most of the misgivings revolve around whether this could be effectively accomplished.

According to Uma Everett, director of Sterne, Kessler, Goldstein & Fox, using the bar exam to assess legal technology skills can be too demanding. “It would be difficult to test that on the bar exam,” she told me. After all, legal technology is changing rapidly, unlike the black letter law that is present on all bar exams.

Casey Flaherty, lawyer and co-founder of legal training firm Procertas, said “it would be difficult for the questions and the bar exam program to keep pace with the latest technology offerings.” This would indeed be difficult, bearing in mind that to do this, bar examiners would have to keep abreast of emerging technologies while testing them in an agnostic manner.

Other options to ensure legal technical competence

The concerns listed above contribute to the counter-argument that obtaining proficiency in legal technology is a task best addressed outside of the bar exam. Perhaps setting up a compulsory technology training program would be more effective than testing another subject in the dreaded crucible of the entrance exam.

Flaherty is in favor of integrating basic technical training into well-established basic law courses, saying that “basic technical training can be directly integrated into doctrine courses today”. For example, he suggests that Word training can be incorporated into first-year legal and contract drafting courses. In civil proceedings, he said, teaching the course could include PDF training to teach law students how to prepare for a compliant electronic filing.

Everett shared with me his point of view that in order to instill a sense of legal technology in lawyers, “maybe it’s better to have CLE requirements instead.” Point well taken: the respective state bars in Florida and North Carolina do just that.

Another premise is that the technical competence of lawyers can be inevitable, without any systemic change being necessary. Professor Ray Brescia, Honorable Harold R. Tyler Chair in Law and Technology and Law Professor at Albany Law School, told me that “the disciplinary mechanism of state bars and the threat of prosecution malpractice, coupled with market preference, are likely to go a long way in promoting the ultimate goal of having tech savvy lawyers. His argument is that the mechanisms already in place, combined with a laissez-faire approach to supply and demand, are sufficient to ensure that lawyers have the legal technology knowledge they need (and that clients deserve. ).


Efforts to train future and current lawyers in legal technology are well underway. While there are other ways to ensure competence, the formal test of legal technology knowledge would give potential employers confidence that state bar examiners have already confirmed the suitability of successful applicants. And let’s face it: if the bar exam is already the last obstacle course law graduates must overcome to officially join “the club”, how much more difficult would it be to add one more hurdle?

Take the Bloomberg Law Legal Technology Survey here. The investigation ends soon!

Bloomberg Law subscribers can find related content on our Focus: legal technology page.

If you are reading this article on the Bloomberg terminal, please run BLAW OUT to access the hypertext content or click on here to view the web version of this article.

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KC MO wine bar joins others demanding proof of COVID-19 vaccine


With the increase in the Delta variant of the COVID-19 pandemic, the issue of mask mandates and requirements is once again a topic of discussion across much of the country. A pedestrian walks past a discarded mask in downtown Kansas City.

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Another Kansas City-area business requires customers to show they’ve been vaccinated for services as the area tries to weather another COVID-19 outbreak.

Big Mood Natural Wines, a wine bar in the city’s Crossroads neighborhood, announced on Instagram Wednesday that the company is making the decision in light of the continued spread of the delta variant in the community.

Visitors wishing to enter the store must now prove their vaccination by showing an official document or a photograph of one of them, the company said. Those unable to provide proof or unable to receive the vaccine will be asked to sit outside and wear a mask when speaking with the waiters.

The wine bar joins others in Kansas City who have recently started requiring proof of good faith vaccination. A handful of bars and restaurants adopted similar rules on Monday, when the city’s last mask term took effect.

The delta variant has been the main driver of new cases in the metro area as well as the country in recent times. The Kansas City metro area recorded 1,000 new cases in a single day for the first time since January on Wednesday.

Hospitalizations and deaths are also on the rise. And emergency rooms are so crowded that some hospitals have started asking people not to go to the emergency room unless they have a serious medical emergency.

In response to the outbreak, Kansas City reinstated a mask mandate that applies to anyone over the age of 5, regardless of their immunization status. Everyone is expected to wear masks in indoor public spaces where social distancing cannot be maintained.

Kansas City Star Related Stories

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Bar sued for game in which customers hammer nails into stump

Throwing darts is good. Throwing axes is pretty straightforward. But if your bar game is all about nailing a stump, things could get tricky.

A Minnesota bar has been charged with infringing the trademarks of another company by allowing patrons to participate in driving nails.

According to the lawsuit, the lumberjack in Stillwater had purchased a one-year license for the Hammer-Schlagen-branded game, in which contestants see who can drive a nail into a stump with the least amount of hammer blows.

At year’s end, the owners of the Lumberjack did not renew their agreement with the licensor, a company called WRB Inc.

Several months later, according to the lawsuit, the WRB chief executive stepped into the lumberjack and saw four of his company’s “dressed” stumps take hold. Other customers called the game Hammer-Schlagen, as did employees when they asked their visitor to buy a $ 2 nail for them to play, he said.

The lawsuit alleges that the lumberjack engaged in “illegal, unfair or fraudulent commercial acts of unfair competition” in violation of state law through his unauthorized use of the WRB trademark and trade dress.

In addition to defending its name and the appearance of the equipment – stump, hammer, brackets – WRB claims brand protection for slogans such as “hammering yourself”, “being nailed”, “bending” and “having wood? “

Lumberjack owner Sara Jesperson said Thursday she could not comment on the ongoing litigation.

Hammer-Schlagen – “schlagen” meaning “to strike” – was invented by the son of German immigrant bar owners in Grant, Minnesota. In the 1980s, another member of the family standardized the game and its equipment and gave it the brand name. The resulting company, WRB, acquired federal trademark registration for its logo in 2000.

Last year, the WRB filed a lawsuit in the United States District Court alleging that a Chaska faucet room had been using a counterfeit Hammer-Schlagen strain since 2019. Both sides settled the case. in March ; the taproom is no longer authorized to use the game.

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BrewDog Suffers £ 13million Loss as Bars Close Amid Craft Beer Boom | Food industry

BrewDog Suffers £ 13million Loss as Bars Close Amid Craft Beer Boom |  Food industry

BrewDog swung into the red last year as booming sales of its craft beers online during closures from the Covid-19 pandemic failed to offset the impact of bar closings.

The Aberdeenshire-based company suffered a pre-tax loss of £ 13.1million in 2020.

And this despite a turnover of 238 million pounds for the year, 10% more than in 2019.

BrewDog co-founder James Watt called the increase in revenues over the year “the biggest achievement in our short history” for the company, founded in 2007 and backed by 130,000 small shareholders, with its beer now stocked in bars and supermarkets.

After the pandemic closed hospitality venues in much of the world, BrewDog switched to selling its beers through its online store. Thirsty customers boosted its e-commerce revenue by 900% compared to 2019, with 750,000 orders shipped in 12 months.

BrewDog called its online store “one of the most important divisions of all of our global business” in 2020, and continued to roll out its e-commerce platform in Europe, the United States and in Australia.

Before the pandemic took hold, the brewer expected to achieve 40% of its turnover in more than 100 bars, located around the world, from Sheffield to Shanghai and from Berlin to Brisbane.

BrewDog, which employs 1,600 people worldwide, said the pandemic had not dented its plans to continue opening more locations. She is working on 30 new locations – including bars and hotels – in cities like Manchester, Mumbai and Milan.

The company, which switched to making hand sanitizer at its Aberdeenshire distillery in the early weeks of the pandemic, said it produced 12,000 bottles for the NHS.

Watt called 2020 “without a doubt the most difficult year in our 13-year history”. He said the company team “galvanized by the fire and adversity of the past nine months, is also stronger than it has ever been.”

It comes just weeks after BrewDog apologized to former employees who accused Watt and the company in an open letter of fostering a “culture of fear” in which workers were harassed and “treated like objects” .

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In the open letter posted on Twitter, 61 former workers alleged that the Scottish brewer’s dizzying and rapid growth involved cutting health and safety costs and creating a ‘toxic’ culture that left staff suffering from illness mental.

Watt posted an update earlier this month on the company’s response to claims by the group calling themselves Punks with Purpose. He said the firm launched an independent culture review within BrewDog, sent an anonymous survey to staff and pledged to create a group of employee representatives.

BrewDog said a structural review showed the company was “underfunded in some areas” after growing beer volumes and is hiring around 100 new employees.

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Northern Colorado, Boulder Valley restaurants and bars received over $ 100 million in COVID-19 relief – BizWest

Of the nearly $ 500 million Restaurant Revitalization Fund grants to Colorado restaurants, bars and food trucks during the COVID-19 pandemic, more than a fifth went to establishments in northern Colorado and from the Boulder Valley.

Restaurants and watering holes in Boulder, Broomfield, Weld and Larimer counties have accounted for more than $ 111 million in funding, according to an analysis of data provided by the office of US Senator John Hickenlooper.

“Restaurants are the heart of our communities and many in Colorado were in dire straits during the pandemic,” the first-year Democratic lawmaker said in a prepared statement. “These grants will help keep many doors open and restaurant workers at work.”

The main recipients of funding, from the American Rescue Plan, in the region were Mission Yogurt Inc., a Westminster KFC franchisor, and The Kitchen Cafe LLC, a Boulder-based restaurant chain co-owned by Kimball Musk. Each received $ 10 million.

In total, 15 companies received more than $ 1 million. The groups include the operators of well-known establishments such as Frasca Food and Wine (nearly $ 2 million), Larkburger ($ 2.8 million) and the Walnut Restaurant Group Inc. (nearly $ 3.1 million). ), owner of a trio of closed Boulder restaurants The Med, Brasserie Ten Ten and Via Perla.

Of the cities with more than a few institutions that received grants, Boulder got the most funding at around $ 47 million. Fort Collins restaurants received about $ 20.4 million, followed by about $ 12.4 million in Westminster, $ 4.6 million in Loveland, $ 3.7 million in Longmont, $ 3.6 million in Broomfield, $ 2.55 million in Estes Park, $ 2.4 million in Louisville, $ 1.8 million in Lafayette and $ 1.7 million in Greeley.

A total of 1,762 Colorado restaurants, bars, brasseries, caterers, food trucks and more received $ 481,075,609 in grants. Over 400 of these establishments can be found in the Boulder Valley or northern Colorado.

Unlike the Paycheque Protection Program, grants awarded under the Restaurant Revitalization Fund program do not need to be repaid. The program provided up to $ 5 million in available grants per restaurant location, or $ 10 million per restaurant group, based on the total loss of revenue between 2019 and 2020, according to Hickenlooper’s office.

© 2021 BizWest Media LLC

Of the nearly $ 500 million Restaurant Revitalization Fund grants to Colorado restaurants, bars and food trucks during the COVID-19 pandemic, more than a fifth went to establishments in northern Colorado and from the Boulder Valley.

Restaurants and watering holes in Boulder, Broomfield, Weld and Larimer counties have accounted for more than $ 111 million in funding, according to an analysis of data provided by the office of US Senator John Hickenlooper.

“Restaurants are the heart of our communities and many in Colorado were in dire straits during the pandemic,” the first-year Democratic lawmaker said in a prepared statement. “These grants will help keep many doors open and restaurant workers at work.”

The main recipients of funding, from the American Rescue Plan, in the region were Mission Yogurt Inc., a Westminster KFC franchisor, and The Kitchen Cafe LLC, a Boulder-based restaurant chain co-owned by Kimball Musk. Each received $ 10 million.

In total, 15 companies received more than $ 1 million. The groups include the operators of well-known establishments such as Frasca Food and Wine (nearly $ 2 million), Larkburger ($ 2.8 million) and the Walnut Restaurant Group Inc. (nearly $ 3.1 million). ), owner of a trio of closed Boulder restaurants The Med, Brasserie Ten Ten and Via Perla.

Of the cities with more than a few institutions that received grants, Boulder got the most funding at around $ 47 million. Fort Collins restaurants got about $ 20.4 million, followed by about $ 12.4 million in Westminster, $ 4.6 million in Loveland, $ 3.7 million in Longmont, $ 3.6 million $ 2.55 million to Broomfield, $ 2.55 million to …

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The weekend shot outside the bar prompts him to close earlier from now on

FORT WAYNE, Indiana (WPTA21) – Fort Wayne Police are still looking for at least a dozen people who witnessed a shooting near a popular downtown bar early Sunday morning.

This shootout prompts the bar owner to make drastic changes.

“From now on, midnight, we’re going to close,” said Aja Ford, co-owner of Pedal City.

Pedal City on West Main Street was open until three a.m. on weekends, but the last weekends had closed at one.

Ford says it will now be midnight due to issues with customers and people outside.

She says the problem, however, is not limited to West Main.

The bar owner said other establishments have reduced their opening hours due to people’s misconduct.

“A lot of people in the downtown area have had to cut back, slow down the bar hours later at night due to issues with the neighborhood,” Ford said.

Fort Wayne Police said early Sunday morning that an argument in Pedal City moved to the nearby intersection of Main and Center streets, where a man was shot and in life-threatening condition. hospital.

Ford says the victim had already been banned from the bar and his shooting prompted the decision to close earlier, seven days a week.

“It’s going to hurt us, but it’s not about us, it’s about the community. We want our employees to be safe, we want the people in the community to be safe. And these issues are going to continue to happen anyway. I don’t want it to happen near us, “she said.

“There are people who were present directly near the shooting,” said FWPD Captain Sofia Rosales-Scatena.

Fort Wayne Police Captain Sofia Rosales-Scatena said investigators are looking for more than a dozen witnesses.

“About 12 to 15 people we know probably have some type of information that we would probably need for this investigation, so we are asking them to come forward. Everyone left after the shooting. Speak to investigators when they get there. She said.

Detectives are going door to door in the area trying to get information or the security video of people to help them locate the shooter.

Ford says its bar will close at midnight until further notice.

If you know anything about the shooting or what led to it, there are two ways you can submit anonymous advice: you can call Crime Stoppers at 436-7867 or you can download the P3 app on your phone and submit what you know that way.

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Mays Landing Area Bar suggested to buy drinks for the kitchen

I was at a local bar / restaurant in the Mays Landing area last week when I was rather stumped at a menu item.

It was suggested that I buy a drink round for the kitchen staff.


OK, I admit that I might not go out a lot, but I have never seen or heard of this practice before.

So before I even placed my food and drink order, I pulled out my cell phone and called my bar / restaurant expert (my daughter) and asked her “What’s going on. ? “

She works in another state and said she saw this suggestion in a few places near her, but noticed it as a hot topic online.

(NOTE: I am not including the name of the bar / restaurant here. This is not to point out, as it is not their “invention”.)

Apparently the idea is that if you like your food, you can include in your payment a specific amount of money that will be used to buy the kitchen one turn “after their shift”.

Huh … It’s pretty interesting, isn’t it?

I am not a bad dumpster service. I used to tip my server at least 20% Now I’m being asked to buy drinks for the kitchen? Buy drinks? Instead of a cash tip? Why?

I have called the manager at the table to compliment the chef / cook before. Ditto with the servers. But, I never left a tip for the kitchen staff and certainly never bought a round of cooking drinks. Where does it come from?

Oh – also, if everyone buys a round of drinks for the kitchen – isn’t there a chance the kitchen staff will get dirty – right before they get in their car and drive home. ? What if someone in the kitchen isn’t drinking?

I have some reservations about this one …

So, I looked online and did a little research.

A Dallas Observer article looked into the subject and spoke with a chef and found it to be a great way to boost the morale of kitchen staff. It’s common in bars for people to buy a drink from the bartender, so why not the kitchen staff?

In his bar, drinks are only distributed after closing, and there is a maximum of two beers per staff member. Workers can choose an optional cash reward instead of the drink.

OK, looks like someone thought about it.

Yet it is new and weird. At least for me. And you what do you think ?

In case you were wondering, I did NOT buy drinks from the kitchen. First of all, I was not overly impressed with the food. A little disappointed actually. Does that make me a bad guy?

Be sure to tune in to the Cat Country Morning Show with Joe and Jahna, weekdays from 5:30 a.m. to 10 a.m. on Cat Country 107.3, on the Cat Country 107.3 app and

See Jimmy Buffett’s Incredible $ 6.9 Million Palm Beach Mansion

Jimmy Buffett knows how to live the good life. Her former 4,039-square-foot, 3-bedroom, 3.5-bath, 4039-square-foot mansion in the exclusive Eden Properties neighborhood of Palm Beach is exactly the kind of laid-back home you’d expect the superstar to kick back in when it comes to life. he’s not on the road.

The interior centers around a combined dining and living room with stunning vaulted ceilings topped with skylights, while a massive wall of mahogany-framed glass sliding doors overlook the pool outside . The kitchen is decorated in crisp white and each of the bedrooms has its own en-suite bathroom, while the massive master bedroom suite also has sliding glass doors that open to both the pool and a seemingly endless bathroom. belong to an upscale resort.

The exterior of the house is equally striking, centered around a sparkling pool in a deep cobalt blue. The swimming pool has plenty of relaxation areas and a loggia just outside the living room offers outdoor dining. There are lush gardens, brick paths that run through elaborate pergolas and a fountain. The property also has a two car garage with a guest suite above and offers deeded access to the nearby beach.

LOOK: What are the chances that these 50 totally random events will happen to you?

Stacker took the guesswork out of 50 random events to determine the likelihood of them actually happening. They drew their information from government statistics, scientific articles and other primary documents. Read on to find out why expectant parents shouldn’t rely on due dates – and why you should be more worried about dying on your birthday than living to 100.

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YOU REMEMBER: Provost’s Bar and Cafe, the good old days | Etc.

The mere mention of Provost’s Bar and Cafe evokes a fairly strong nostalgic reaction. As posed on Facebook, this name brought back “the good old days” for a lot of posters. People have raved about the food.

The George Ackal burger was mentioned several times, as well as the burger steak, corned beef and cabbage (served on Tuesdays), oyster bread, an egg sandwich, which seemed to be Mr. Beans, the projectionist of the Essanee Théâtre. The cafe had amazing steaks and was a popular after-church or post-prom destination, although for many Neo-Iberians, Provost’s was a daily stop.

Oh, and the bar. The beautiful, elaborate bar, made from Tiger Oak, has made many posters question its origins. According to research by Roger LeBlanc, the bar was made in California in the 1890s. Provost’s came to own it from Decoux’s Bar in Loreauville. Apparently, Decoux’s was closed due to the ban, and the bar was installed on a barge and floated in the Bayou Teche. Fortunately, the long, richly carved bar still lives today, in the current facility at 113 East Main, Calabria.

Richard Provost opened his bar and cafe at 113 East Main in 1937. The bar was an immediate success, according to LeBlanc, because it was the only bar that stayed open all night.

Yes, people fondly remember the bar and the wooden phone booth mentioned by Kenny Ray Norris and Geroge Ackal, who fondly remembers the time spent at Provost, eating George Ackal burgers and pulling the breeze. with Mr. Charles the cook and Mrs. Flo.

Murphy Meyers remembers there was a large chalkboard on the back wall, where anyone could post if they were looking for a job. One of his first stops on his return from college each summer was there. He posted on the board and he always got a call to work offshore on an oil rig.

Many dads and grandfathers seemed to meet at Provost’s, most of them daily, whether it was to catch a cold, or more likely, to play a few drunk hands in the back room. Several posters have memorabilia related to this.

Beverly Waguespack Woods said her father and grandfather were playing cards in the back room. His family only had one car during the day and they would pick up his father at the end of the day. She said she always went out with cash dollars her grandfather gave her.

Anne Darrah remembered that her father, Frank Bacqué, loved the oyster breads at Provost. “They buttered the inside of the bread and then toasted it,” she said.

Phyllis Bélanger Mata mentioned that each day before returning home, Mr. Provost blessed his car with holy water. Lance Provost, Mr Provost’s grandson, added that he would do the same when he left the house and that in addition, he would also bless his family every morning. Lance said he was missing those days.

Apparently a lot of us miss these days. Go visit the bar, now in the Calabria restaurant. Pat it gently and order a hamburger pizza. It might not be a George Ackal, but at least it’s something.

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