Comments on: Nips – 6/3/09

By: Paul Irish

Paul Irish — Wed, 10 Jun 2009 22:20:12 +0000

You rock. It’s beautiful now.

By: ljclark

ljclark — Wed, 10 Jun 2009 17:15:06 +0000

Hey, Paul — didn’t even realize that. Should be all set now. I hate making pandas sad.

By: Paul Irish

Paul Irish — Tue, 09 Jun 2009 18:54:41 +0000

Been reading for a while, thank you! Great redesign as well.

One suggestion I beg of you is to include the full content in your RSS feed. Out of 400 feeds I watch, this is the only one with excerpted content. And it makes pandas sad. Everywhere.

Thanksss!

By: Br. Cleve

Br. Cleve — Sun, 07 Jun 2009 05:10:04 +0000

I was called a “guest” at Target the other day when I slipped on some Oil of Olay spilled on the floor and nearly broke my neck. It seems to be another one of those words that marketeers adopt (or like how the government uses the word “transparency”all the time now) and beat into the ground until its meaningless. Seems to have come of age in the last couple of years.

There used to be a classic bar on Broad St called Brandy Pete’s, whose motto was “The customer is always wrong”. “Guest” just wouldn’t have the same ring, would it…

By: Gareth

Gareth — Fri, 05 Jun 2009 15:49:18 +0000

Pretty Things makes some delicious beers. Jack D’or is now one of my favorite saisons; I would also suggest trying Baby Tree. It appears dark and heavy, but is surprisingly drinkable at over 8% and the plum flavor makes it refreshing.

As far as being a “guest” at a bar/restaurnat, I think it’s part of establishments becoming more savvy on how they appeal to their actual customers. If you are considered a guest at your local bar, you could think of your bar tab as a replacement for inviting them to your place as your “guests.”

By: ljclark

ljclark — Fri, 05 Jun 2009 15:29:07 +0000

K., Nicole (who brought a much-appreciated feminine presence to the bar at Eastern Standard) seems to have just missed the new era of enlightenment that Clio has entered. Maybe it was an anomaly, but when I was there recently, the people at the bar seemed to be ordering pretty adventurously. Hopefully, with Todd politely pointing the way, that will continue.

By: k.

k. — Fri, 05 Jun 2009 15:17:01 +0000

Todd (and Jonathan, before his departure last fall) were — I thought — under-appreciated in the cocktail scene: the drinks and service both have been top notch for a couple years now. While the drink prices are on the higher side, the food at Rialto is as good as anywhere and, frankly, cheap money for what it is. It’s been my choice for Harvard Square dining for a couple years now.

I hope that the cocktail program at Rialto stays on track with Todd’s departure. I have not-so-fond memories of pre-renovation drinks there and remember lax bar service and mediocre drinks. The girls behind the bar last week were solid enough but lacked the particular kind of graciousness that comes with years of experience or super competent training. Having a mentor to demonstrate how it’s done would help them (and Rialto) immensely.

All that said, the last time I was at Clio the fabulous Nicole was behind the bar and looking bored stiff (and wasting her considerable talents) with the ho-hum, “extra dirty, 12 olives” clientele. One can only hope that Todd won’t meet the same drab crowd and suffer the same fate.

By: ljclark

ljclark — Thu, 04 Jun 2009 14:24:25 +0000

Thoughtful input, Alex. Yeah, I think the philosophy behind “guest” is sound. I’m just wondering when this shift started happening.

Yeah, Erinire, Jack d’Or is a local treasure, for sure.

By: erinire

erinire — Thu, 04 Jun 2009 13:18:16 +0000

I got a bottle of that Jack d’Or for my husband some time ago, and he loved it. I’m talking loooO0Oooved it. Five stars, for sure!

By: Alex

Alex — Wed, 03 Jun 2009 19:06:37 +0000

I think the switch to guest is an attempt to reflect the idea in hospitality that there is a guest/host relationship between the business and the clientele. In this way, the business is telling the customer they they should feel comfortable, and know that they are going to be taken care of beyond the “you’re giving us money” — There are social rules to being a good host. Likewise, as a guest there are rules as well. Like any party, when both the host and guests are “good”, the whole is greater than the sum if its parts.

As you pointed out, the idea does seem a bit disingenuous when applied to commerce, but I think the idea is to try and change the expectations people have when they go out to an establishment — In a good way. No idea if it’s working.