Boatboy24
No longer a newbie, but still clueless.
Groomers next time, eh?
What R you doing today?
- Thread starter Tom
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Groomers next time, eh?
We're cheap and the groomer is expensive. I think the solution is actually giving her a haircut more often, instead of every few months.
- Joined
- Feb 9, 2010
- Messages
- 10,076
- Reaction score
- 5,979
A friend has a brother (also John) that owns a bar.
The place was a real dump until John bought the place and renovated it into a beautiful Irish pub.
He has his son (a CIA graduate) take care of the food and MAN, WHAT FOOD!!!
I had only been to the place once before. This was my last hurrah before lent, so I made the most of it. I had such a good time that I tipped the bartender $100.00. I saw how hard she was working while maintaining the friendliest of manor. I even bought a T-shirt.
On Saturday, after gardening, we decided to head up there with the wives. They were having a "Smoke out", serving all sorts of smoked goodies and they also having a live band. So, after donning the T-Shirt, we headed on up there.
Now here is where it gets weird.
When I ordered the first round of drinks, I went to hand my CC to the bartender to open a tab.
She took one look at me, and a very stern expression came over her face. She crossed her arms, took one step back, and simply shook her head "No".
Confused, I asked if it was cash only.
She still said "No".
I was confused thinking that she was not going to serve me and that I had somehow angered her. She had already handed me the round of drinks, so why was she looking so stern??
Then I got it. She had no problem serving me drinks. It was my money she did not want.
After considerable arguing, I finally convinced her to accept my card. "Take it. You work hard and deserve it" is what I said.
Well at the end of the evening, when it was time to go, she presented me with this bill. I guess she won the argument.
It always pays to be nice to your servers!!!!
The place was a real dump until John bought the place and renovated it into a beautiful Irish pub.
He has his son (a CIA graduate) take care of the food and MAN, WHAT FOOD!!!
I had only been to the place once before. This was my last hurrah before lent, so I made the most of it. I had such a good time that I tipped the bartender $100.00. I saw how hard she was working while maintaining the friendliest of manor. I even bought a T-shirt.
On Saturday, after gardening, we decided to head up there with the wives. They were having a "Smoke out", serving all sorts of smoked goodies and they also having a live band. So, after donning the T-Shirt, we headed on up there.
Now here is where it gets weird.
When I ordered the first round of drinks, I went to hand my CC to the bartender to open a tab.
She took one look at me, and a very stern expression came over her face. She crossed her arms, took one step back, and simply shook her head "No".
Confused, I asked if it was cash only.
She still said "No".
I was confused thinking that she was not going to serve me and that I had somehow angered her. She had already handed me the round of drinks, so why was she looking so stern??
Then I got it. She had no problem serving me drinks. It was my money she did not want.
After considerable arguing, I finally convinced her to accept my card. "Take it. You work hard and deserve it" is what I said.
Well at the end of the evening, when it was time to go, she presented me with this bill. I guess she won the argument.
It always pays to be nice to your servers!!!!
Last edited:
Been contemplating for a while what quality of corks to get in my re-order from Lafitte. Last go round was middle of the pack quality for real cork, #9 x 1-3.4". They've performed well, haven't had any issues, nor have i had to reject a single cork as I was using them, very nice corks. This time, decided to go big or go home, ordered the highest quality available, and since i didn't have to pay the $100 die fee this time around, wasn't much more than the last batch of 1,000. Requested that they bag the corks in smaller batches instead of the bag of 1,000, two 500's sounded pretty doable, and they were going to try to do 4 bags of 250, which is preferred. The last batch only has enough for one more bottling session, so I'll be getting into these pretty quickly..........
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
Boatboy24
No longer a newbie, but still clueless.
My first order came in two bags. The most recent one was a single bag. Either way, I planned (and did) to break them into groups of 100 and vacuum seal them.
I'm not quite there yet but I started getting grade 3 natural corks. and 1+1's for the wines I plan to drink sooner. The grade 3's appear to be good for 5 years. If by chance I make something that turns out exceptional I may spring for better corks.
Bout to take wifey over to our favorite Mexican restaurant, DJ inside, and an awesome live band playing outside with a huge party in the parking lot. No posting tonight when I get home. Happy Cinco!
- Joined
- Aug 5, 2011
- Messages
- 6,210
- Reaction score
- 11,359
Just got back from picking up my Chilean Grape Juice. A Cab/Merlot blend, Sryah, and Zinfandel. And since I messed up what someone told me they wanted, also picked up a Cabernet Sauvignon bucket. They have to chill a bit longer, since I am not able to do anything with them this weekend. 2 in the freezer, 2 in the refrigerator and the fifth will go into a bucket covered with ice and a blanket.
crooked cork
Member
Bottling Skeeter Pee, 1 gallon each Lemon, blackcherry,sweet tea, pink lemonade, and rasberry so far Black cherry is my favorite. Put in beer bottles and capped for single serve. 10% abv
Ajmassa
just a guy
Christened the fire pit last night and broke out the good wine after a very nice birthday dinner.
Sometimes I forget what really good wine is and get reminded as soon as my nose is over the glass. It’s almost like “oh yeah. This is what it’s supposed to smell and taste like!”
Also got a really cool bday gift. Another toy. A 1.75gal master vintner SS nitrogen pressurized keg/tap. She thought it would be great to fill for parties and whatnot. But I also think would be great for awkward sized leftover to easily top up with- especially for continued barrel topping.
Was a great night.
Sometimes I forget what really good wine is and get reminded as soon as my nose is over the glass. It’s almost like “oh yeah. This is what it’s supposed to smell and taste like!”
Also got a really cool bday gift. Another toy. A 1.75gal master vintner SS nitrogen pressurized keg/tap. She thought it would be great to fill for parties and whatnot. But I also think would be great for awkward sized leftover to easily top up with- especially for continued barrel topping.
Was a great night.
Boatboy24
No longer a newbie, but still clueless.
Nice! Happy Birthday!!!
Ajmassa
just a guy
Thanks bud. Just to be clear- it wasn’t my goal to *SEEK ATTENTION. But I do appreciate it.
Last edited:
Cool present you well wisher, LOL Happy Birthday.
Ajmassa
just a guy
Poor wording by me I guess? Ehhhh tends to happen in text convos. And Thanks Fred. I’m thinking I’ll get some use out of it.
Oh, I can taste a ho-made batch of Guinness...
BTW, happy brithday, are you sure you can appreciate wine at such a young age?
Boatboy24
No longer a newbie, but still clueless.
It's 'Christmas Eve' here. Headed up to Harford tomorrow to pick up my (and Fred's) Carmenere grapes. Fred joining the Broad Run Cellars staff for crush later in the day. I'm excited and nervous after my 2016 Chilean fiasco. But I've learned a lot in the last 24 months and hope it serves me well.
Did some (very) minor tidying in the winery and got my chems/additives organized for tomorrow. Took the Petite Verdot grapes out of the freezer and moved into the fridge so they're at least a little thawed by tomorrow. Excited to have the wonderful aromas of fermentation floating around soon.
Did some (very) minor tidying in the winery and got my chems/additives organized for tomorrow. Took the Petite Verdot grapes out of the freezer and moved into the fridge so they're at least a little thawed by tomorrow. Excited to have the wonderful aromas of fermentation floating around soon.
Last edited:
Similar threads
