2024-2025 NFL Season Pink Pony Club [ARCHIVED] • Page 3102

They definitely didn’t, lol

all imma say is I wasn’t lying when I said im a top 1% food service worker. Even the sommelier who sells thousands in wine every week was very impressed

 

They did not even know we had it and were getting ready to close out and not buy anything else

 

I also sold a last minute bottle of Cabernet. Half my sales came after we closed lol

 

he’s the best batter this year by a long shot but let’s pump the brakes on pitcher.

 

i was responding to dave saying having a lot of money leads to buying bottles on a whim. not talking about your customers specifically. just the mindset to randomly buy a bottle of something when you weren’t going into the meal planning on doing that seems wild to me

 

like i’ve bought nice bottles of wine at dinners and have certainly had nice bottles of wine at dinners with megan’s work but that’s because it was expected to be bought going into the dinner not because a waiter came up like “hey we have a bottle of so and so on hand, any takers” and saying sure on a whim lol

maybe i’m being weird about this. probably am. just kinda baffling to me.

 

It’s baffling to me too. I get it. I plan out basically everything I’m gonna order.

 

well if I just said it like that I wouldn’t even sell our cheapest wine bottles lol

 

no i know lol. meant more just to say cold pitching a bottle of something

 

But considering this extremely rare whiskey bottle only cost what our like midrange wine bottles cost it’s not that wild. I sell $200 bottles all the time

 

Granted we do discount a whole bottle sale of course. By the shot it’s a lot more expensive haha

 

but were they like “hey what bottles of whiskey do you have?” or did you have to broach the subject of them buying a whiskey bottle

 

I think the point we’re making Randall is the idea of an unplanned $200 expense on top of dinner would be bewildering and I can’t imagine what kinda life someone leads where it’s not, but is actually an enjoyable thing.

 

i think i’m also coming from the perspective of being a bit of a stubborn guy. if a waiter tried to broach the subject of me buying a bottle of something without me inquiring first, i’d feel like i’m dealing with a car salesman and it’d probably just make me want to get a diet coke and avoid buying something i might have otherwise if they waited for me to ask first lol.

 

I knew they liked Uncle Nearest cause I heard them talking about it early into the dinner. My server brain immediately tells me “do we have anything special from that company that these ladies might not have had?” That is a subtle difference but having that extra sense is what separates fine dining servers from casual order takers

at a two Michelin key restaurant it’s not unplanned per se. Usually people aren’t sure what it’ll be but they know they’re there to celebrate and splurge on something. To give you an idea, most nights half our reservations are either an anniversary or a birthday, in which case spending $200 on a very nice bottle for your wife’s birthday or something isn’t that far off from Beads almost randomly buying you a guitar. It’s that sort of thing

this, was a party of 12 accomplished black business women, and only one of them footed the bill. The other 11 were paying nothing. Suddenly it becomes a lot easier to buy a 1 of 200 bottle of something special from the only black owned whiskey company in the country, knowing you’ll never find that anywhere else and that you’re spending $0 otherwise on an extremely nice dinner

usually that’s my goal with large parties - is one person paying? Is it paid for on a company card? What can I learn about the rest of the party and what they like throughout the whole dinner that might give me hints as to what I can entice them to buy?

 

and i can tell who these tables are right away based on how they respond to my first visit to the table. i dont try to sell every table the moon. my suggestions, service style, and upsell attempts are tailored to each individual guest

 

i love going to fine dining it’s so sick

 

People who don’t know i have math brain autism:
“This lazy ass only wants to play music and smoke weed and he picked the easiest job possible to enable that”

people who actually see how unusually good I am at serving tables and promoting my band: “damn this guy must be autistic” lmao

 

I been lazy about promoting Terrain lately though. Got real burned out for a sec. Trying to record and grow the band at the same time, while you’re taking a job more seriously than you ever have and are in a more committed relationship than you’ve ever been in, is a LOT lol

 

we actually were at a prix fixe type place for our anniversary the night holly had to go to the hospital and when we left in a hurry mid dinner i called them on the drive back home and they told us to come back since we were halfway done and get the experience again on them. emailed back and forth a bit and were supposed to do it last friday. unfortunately on their end it never went past the email stage and they forgot to put in their reservations the time we agreed on in the email. so they sat us at their bar, where they have a different menu that isn’t a chefs coursed thing and is more order what you want off a smaller different menu, since their tables were all booked that night. staff was great and one of the waiters was actually our waiter the first night and came over to ask how holly was doing. the restaurant covered that meal for us and booked while we were there a time for us to come back to do the coursed meal in october that they said they are also covering. so we basically are getting three meals for the price of one out of them. megan and i were saying in the car on the way back last week that even though they’re missing out on probably like ~$500 from the two comped meals that they essentially turned us into lifelong customers with how good they treated us.

 

That rules I’m glad they were accommodating to your situation

 

Also notable that “trying to record” isn’t just “let’s just get music laid down asap and trust the studio engineer to fill in the gaps”, I am legit taking on a producer role and trying to refine this album to the point that it catapults us from “exciting new band that hustles” to “holy shit how has this band not gone pro yet” and being impossible to ignore by A&R’s, talent buyers, playlist curators, podcasters and large local media publications.

This album could’ve been released awhile ago as a raw punk album with limited layering/detail and with more minor mistakes being left alone, but I’m not satisfied with that, I want the songs to be as perfect as possible and to sound like a label paid us an advance to record it for 5-10x what I actually spent. Spending a lot of time making the layers perfect and manually eliminating every minuscule timing error so that we don’t have to quantize or trigger stuff and make it sound artificial

 

Fucking lol just saw this

 

oh man the nostalgia bomb I just got hit with seeing this