They had Spruce from 20th down to 23rd or 24th blocked off Monday and they were shooting on Spruce 21st to 22nd again. So yeah. The additional no parking areas are for catering, equipment trucks and trailers.

Since when is "a glass" a unit of measure?

Do you track how tall you are in sheets of paper?

A5 or US Letter?

Also YES. There is debate/variability in the volume of a shot as a fixed measure.

This is mostly about the glassware but useful for the chart on varied volumes of the measurement:

https://en.m.wikipedia.org/wiki/Shot_glass

Common practice in the us assumes 1.5oz. Most of Europe and several US states consider it to be 1oz.

Oh yeah. Actually knowing how to run a bar program is tripling down on "bullshit".

Try this: traditional service standards and wine production assume a 4 way split on a bottle of wine. Split/piccolo bottles, considered a single serving. Are 187ml/6.3oz.

The most charitable read on 5oz is that it's based on US medical advice which places it at 5oz based on a "standard drink" containing 14 grams of pure alcohol. And assuming a 12% average ABV. Which isn't a great way to track this shit. The EU equivalent standard is 120ml, roughly 4oz.

None of this is bullshit. It's shit you should know if you have any clue what you're doing.

I acknowledge there's a debate.

I simply deeply disagree with 5oz pours, and don't consider it "correct". It divides into a bottle a bit more evenly, which can reduce waste a tiny bit. But otherwise all it's doing is lowering wine sales by making the pour look stingy.

It's like cheater pints. People think it's this miracle of revenue generation. But it's more trouble than it's worth and it's just used to paper over bigger problems.

Most did pretty damn good at the end of the day. Many we poured 7-8oz.

Because nickel and diming pour volumes is an inadequate way to control margin. A reputation for a good, and fair pour of wine. Tends to improve volume of sales. And engender repeat customers.

Which pays the bills better than a small % uptick in margin on house wine. Particularly when markups are so high on that product category to begin with.

Regardless of volume pricing, can be set appropriately to the cost, so there's no need for a "loss". A half ounce of wine can be the difference between people viewing it as over priced vs a good value.

More money can generally be saved with better inventory and waste control. And product pricing sits a system where higher markups on some products offset lower markups on others. If a dollar difference on a single product causes a significant loss, a business has much larger problems.

I've been in the beverage end of the business for 20 years. I've spent a lot of time on wine and wine lists.

Everywhere I have ever worked it's 6oz, everyone I have ever worked with has used a baseline of 6oz. Every bar I have ever run. 6oz.

>The general rule for BTG is a 5x mark up.

4x.

A glass of wine is 6oz, there's a little more than 4 in a standard bottle. If you're assuming 5 you're planning on shorting people.

> That’s like $9 a bottle at the liquor store so wholesale for the restaurant would likely be much less

The maximum discount you can get through the state system is a 10% case discount. If you can direct order it you can get some larger volume discounts, by right that basically means PA produced wine.

The markups used are largely necessary not because of the cost of the wine. But the cost of the staff to pour it, the room you're sitting in, the liability insurance that covers the establishment, the licensing costs that allow it to be poured, etc.

At a a restaurant you have to pay for everything else that surrounds you.

I know that dog!

He's a little skittish but he loves people.

If anyone spots him he might hide at first, but if you're chill he'll come see you.

We'll keep our eyes out for him.

I had to be down in that area on a game day to hit Restaurant Depot a few days ago. Even just getting to somewhere unrelated or driving through was a fucking disaster.

A bouncer is likely to turn you away with a recently expired ID. The bar needs to establish that they're properly checking IDs for liability reasons, no one is catching every fake and no one actually cares if it's your valid real id and it happens to be expired. But bouncers are hired to be sticklers.

It's common to give expired IDs to younger friends as a fake, and people tend not to replace their fake IDs when they read as expired. So it's a red flag that an ID is likely fake. This is doubly true if you are just 21.

But there is practically no enforcement in Philadelphia, and in my experience ID checks are uncommon in places without bouncers. Unless you look very young, and order something obvious like a Long Island Ice Tea. Plenty of places won't even ask. If you have any other form of ID preferably with a birth date, but at least a photo. Including a a student ID. Most bar staff will likely accept it with a recent expiration.

Asking for a second ID, credit card with the same name etc is basic response for a suspicious ID. Straight out of alcohol safety training courses. It's as much about seeing if you choke, panic, or make an excuse as actually confirming an ID.

But your ID is good till tomorrow. There's nothing suspicious about an ID that's going to expire.

I've seen "park at the Acme in Passyunk and take the Subway" offered as advice for out of towners asking where to park near Reading Terminal. Practically anything along the Subway or walking distance from the hood really.

Not neccisarily just on innernets either. Regularly over hear people giving that advice at the bar.

Most of it's definitely coming from the Sports Complex, but it's almost like a meme.

I think it's less new neighbors than tourists and visitors from the rest of the city. During the last Eagles game there was practically no open parking around the neighborhood. And people illegally parked all over. Even the Acme lot was pretty full.

But the neighborhood was a ghost town. I run one of the bars in the area. Bars and restaurants were all dead. No one walking around. Even neighbors and regulars were scarce. What business we had were folks from the burbs in sportsball jerseys.

My coworkers suspect people are parking along the ave to avoid paying at the stadium. And I've definitely seen "park at the Acme on Passyunk and walk/hop on the subway" advice pop up on this sub a lot.

They'll usually put a note on your car before they ticket. They only seem to care about over night parking, in the main part of the parking lot. And they seem to be trying to figure out repeat offenders. IIRC the flyer says they'll ticket if the car is still there after 6am.

I've gotten the flyer twice, don't know anyone who's actually been ticketed.