Posts Tagged ‘San Diego’

Review Evolution

May 17, 2016

There is a four letter website out there that stands for everything that is wrong with social media. This website allows any asshole with a cell phone to spew hate filled reviews attacking people in the service industry because they are upset that there is no Amber Ale on tap. They seem to have no control over what slanderous rhetoric its users post. Anyone who has ever waited or bussed a table, tended bar, been a floor or general manager or worked the door as a security guard will tell you that 90% of what you read on this website is bullshit usually made up by a user under the influence of alcohol. I understand that speech is free in this country but personally attacking an employee of an establishment you patronize, while drunk and recently ejected, does not equate to freedom of speech in my mind.

I have so many negative reviews about me that it is impossible to count. I have been called both racist and sexist on this site. I have been accused of being a pathetic little man drunk with the power of running a restaurant on this site. I have been referred to as a shameless prick who inexcusably backs his staff on this site. One time some schmuck actually posted a picture of a dog taking a shit and had the nerve to compare me to the pile of dung on this site.

Mind you these nasty things have been written about me because I was just trying to do my job. When was the last time something that happened at your job got blasted out on the internet with the express purpose of making you look like a jackass? Think hard. For me it’s much easier to recall because it happens every several months. If you want to pull me aside and say these awful things to my face that’s fine. It most likely won’t end well but one way or another it will end. Don’t be a coward and run to your laptop or tablet and blatantly make shit up that threatens my livelihood. Once it goes up on this site it is there for the public to read and now not just one person thinks I am all these awful things but the entire world is encouraged to make the same rash judgement.

So, you say to me, “It’s just a silly little website. Nobody cares that much about what is written there. Readers are smart enough to decipher the legitimate reviews versus the bullshit ones.”  First of all, the people who use this site are not that smart. Trust me I deal with them on a daily basis. If they were in a spelling bee versus a stack of bricks I’m taking the bricks, big time. Second of all people do care. I have seen people cry after reading a nasty review that was written about them. I’ve met people in this industry who have lost their job because they got too many bad reviews most of which were bullshit. If people didn’t care what was written on this shitbag site then certain restaurants wouldn’t discount customers who write five star reviews about them.

I have been in or around the restaurant business for 20 plus years and have been in the craft beer industry the last ten and what I have found is that people in this industry care about what they do, a lot. This is a career not some summer job motherfucker and every day I go to work I try to be better than I was the day before. When things don’t go well I lose sleep or drink to excess usually both. When my teammates have a bad day I feel it, because I care about them too. We work long hours on our feet trying extremely hard to provide our patrons with stellar product and service.

To do all that and then have some punk ass permanently stoned college hipster or some Quaalude popping soccer mom who have never waited a table in their life tell the internet that I suck at my job is something I am no longer able to just sit here and take. In fact, a very good friend of mine and I are going to open a restaurant for all these expert reviewers of a business they have never been employed in and it’s going to be called “Go Fuck Yourself” (patent pending). That way when they don’t like how things go down in our house they can reference the sign on the front door.

Service industry people unite. They want to write about us then let’s write about them. There is a website called GULPU.com™ coming to you soon. It’s our site to talk about how awful they are. For now, get stress off your chest with us at https://www.facebook.com/GULPU/

That way the next time some redneck with dip spit dribbling down his chin tries to fight you because you wouldn’t serve his pregnant girlfriend alcohol the real story will be heard too. Oh yeah, I almost forgot “Fuck Yelp”.

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The Bad Bartender Chronicles V

May 31, 2013

I recently had one of the worst experiences at a bar that I’ve had over my entire drinking career which has been lengthy and highly decorated. It was my first time in San Francisco and as a lover of craft beer everyone I spoke to before embarking on my trip up north told me there was absolutely one bar I had to go to if I was going to be in the city. So, I did and shall forever regret stepping foot there. As a respectful member of the bar community coupled with my blinding hatred for a certain four letter website I am legally not allowed to name, the bar at which I had this terrible experience shall remain nameless.

Another reason the bar shall remain nameless is because it wasn’t the bar that ruined my time there it was the pathetic excuse for a bartender who was clearly twelve years past being past her prime. Even a historically cool bar can be ruined by terrible service and based on the regulars’ acceptance of this common street walker’s behavior I figured her shitty treatment of customers wasn’t an exception but the norm.

It was late when we arrived with a nice buzz from a day long hair of the dog session beating off a circus-sized hangover. My first impression of this allegedly awesome craft beer bar was that it reeked like vomit. Not freshly puked vomit but years of people puking all over the place like the scent of vomit was stained into every surface of the bar.

We found four seats at the bar and waited to order. The bartender was at the other end of the bar leaning on the bar top with her back to us as she talked to other customers. The guys she was talking too had full beers so they clearly were not performing a business transaction. I looked around and saw four other patrons in addition to my three buddies and me anxiously awaiting a frosty beverage. After five minutes of watching the bartender shoot the shit she looked down the bar and made eye contact with me briefly before returning to her conversation for another five minutes.

Finally she slowly sauntered down the bar and helped the four other patrons who needed refills. Five minutes after that she greeted my buddies and I with a disinterested look as she tossed four soggy coasters at us. She wore a small tank top and leaned on the bar to show off her tits which were probably the only two good features this venomous skankbag possessed both physically and mentally.

Her hair was put back in pigtails and her face wore the weathered look of years spent turning tricks behind a puke stained bar. Her shorts were short enough that she needed two different hairdos and my first thought was how proud her father must be that his forty year old daughter still dressed like a whore.

She half listened to our order while twirling one of her pig tails around her finger. She poured our beers and asked us where we were from. When we told her San Diego she laughed at us and walked away. With frosty pints in front of us we thought nothing of it and all tipped the venomous skankbag a couple of bucks as we are all seasoned bar folk.

Less than halfway through our beers two of my buddies and I stepped out front for a quick smoke. We returned five minutes later and upon sitting down saw that our almost full beers were no longer where we left them. Now I know your first instinct would be to ask your non-smoker friend what the hell happened, but that is another blog for another day and honestly our freshly bought beers being taken was probably the last thing on his mind since at any other bar in the world that wouldn’t be a concern.

It took us ten minutes to get the venomous skankbag back down to our end of the bar because she was at a table sitting on some guys lap as she sipped out of their pitcher. When she finally returned to us we asked her what had happened to our beers.

“What beers?” she responded with a dip of her shoulder to expose more of her breasts and a flirtatious smile.

We all laughed uncomfortably thinking she was fucking with us and that our beers would reappear shortly. When they didn’t we asked her again what had happened to our beers.

“What beers?” she responded in a much more serious tone.

“The fucking beers we just bought from you and tipped you for!” said one of my buddies.

“I don’t know what beers you are talking about,” she said.

“Seriously we just ordered those beers ten minutes ago,” I said.

“Listen, do you really want to debate me on this or do you want to tell me what the fuck you want to order?” she yelled at me.

At that point I walked out with plans never to return because at this point I had been purposely ignored, stolen from and laughed at. After smoking a cigarette with no sign of my buddies, I reentered the bar only to find out that one of them had paid for another round of beers from the venomous skankbag and also tipped her fat in the process. I know you are thinking why the hell any sane person would be foolish enough to give more money to such a thieving bitch but once again that is another blog for another day.

Sipping the frosty pint in front of me calmed me for the moment. This calm lasted briefly as I noticed that amongst the dirty glassware the venomous skankbag was too lazy to wash were my buddies and my three near full beers. When we pointed this fact out to the venomous skankbag she ignored us at first.

“Those aren’t your fucking beers so just stop fucking crying like a bunch of pussies and drink what the fuck is in front of you,” she said after further questioning.

I have never finished a pint faster in my life. I was done with being disrespected and out the door in less than two minutes. Someone that bad at their job should be not just be fired but marched in front of a firing squad. At the very least she should be forced to seek an occupation more suited to her skill set like returning to the corner she was hatched at to commonly walk the street.  

Churchill’s Renaissance IV

March 1, 2013

March 2nd 2013 promises to be the greatest day in the history of beer. At 11 am tomorrow Churchill’s Renaissance IV, A New Hope, begins and this year’s installation will prove itself to be the greatest craft beer and food festival San Diego has ever seen. Now, for my money that means Churchill’s Renaissance IV will be the greatest craft beer and food festival in the history of the entire world.

This year’s Renaissance marks the ten year anniversary of publican Ivan Derezin’s hostile takeover of the pub. Under his watch it has transformed from a back alley rug munching swingers bar into the premier craft beer and food pub anywhere. To honor this momentous event Derezin and his staff have devoted themselves to making Churchill’s Renaissance IV the greatest party that you, the general drunken public, has ever had the pleasure of getting shit faced at.

Our draft lineup tomorrow is being hailed as the greatest assortment of craft beer ever offered anywhere. Certifiable Craft Beer Connoisseur Jordan Wilson has done a lot of things he will most likely live to regret to put together such a rare collection of beers. Two of the highlights of this year’s lineup are Bear Republic’s Churchill X IPA and Mother Earth’s Winsten Tenth Anniversary DIPA both of which are being released for the first time anywhere tomorrow.

Last year’s line began at 3:10 am Saturday morning, seven hours and fifty minutes before the pub even opened. As I write this it is 3:24 am Friday morning and this year’s line has already begun. I left the pub forty five minutes ago and saw the first Finest Hour fanatics huddled around fires heating up cold cans of cream of corn as they anxiously awaited Saturday morning to arrive.

These dedicated people will be awarded with not just first choice of the fine beer but also of the amazing craft food we will be offering that day. Mix Master Chef AG Warfield has done the impossible. He has crafted a food menu that rivals our amazing beer menu. When you taste one dish you will want to taste them all. I suggest you bring a belt with seventeen extra notches because once you start eating AGIII’s food you won’t ever want to stop.

Serving this amazing beer and food will be Churchill’s crack staff of craft experts who were voted Best Looking Restaurant Staff for 2012 in this year’s restaurant edition of Penthouse. We are all going to be working extremely hard on Renaissance and will all at one point either be on the verge of freaking out or actually freaking out. So please remember your manners and understand when 850 people show up at a pub all wanting the same thing drinks and food might take a little bit longer than usual to come out.

If you would really like to help us speed up service I highly recommend that you walk through our doors already knowing exactly what it is you want to drink. That means when you approach the bar do so with your first round ready to be ordered. When faced with a bar that is ten deep and a server ticket printer churning out 200 tickets a minute I have no time for you to try to think about what you are ordering. When I ask you what you want if you hesitate for even a half second I will be gone faster than I appeared.

People who are prepared and able to order four beers not by style and not by brewery but by the actual name of the beer will easily get everything they want all day long. Another suggestion is once you have ordered, instead of watching me weave in and out of my equally insanely busy bar mates please pull out your method of payment. Having your cash and credit card ready saves us all precious seconds and allows me to move on to the next customer craving my attention. Trust me your fellow drunk will thank you.

While this all may sound intimidating don’t fear because despite the massive crowd, overworked staff and the possibility of vomit around every corner Churchill’s Renaissance IV will be the most fun you’ve had since you lost your virginity. So get those tents ready because the madness has already begun and if you have any chance of getting a coveted pour off the last keg of 2012 Stone Bro in existence I suggest you get in line an hour ago.

Stone Bro

November 3, 2012

In honor of San Diego Beer Week which started Friday, November 2nd, internationally beloved microbrewery and distributor of other microbreweries, Stone Brewery, has just announced the release of four new beers. They believe these new beers will solidify their title of making the best craft beer in all of San Diego which, in the beer community, means the world. The announcement has beer aficionados from all over foaming at the mouth in anticipation of what promises to be some of the best new beers to ever be released.

For years Stone has been accused of not making a beer palatable to those people who prefer light beer. Usually the brewers at Stone prefer to make complex full flavored beers that please the palate of a more refined beer drinker. In an attempt to turn more people onto craft beer Stone decided to brew Stone Lite, an American Lager that is literally so light that you can’t even taste it. Best served in a chilled glass over ice, Stone Lite has an alcohol by volume of 3.9% and as of Friday can be found at every bar in the State.

Stone is famous for not making fizzy, yellow beer which is normally what an American lager resembles and Stone Lite is no different. It is extremely fizzy but it looks more like water so it isn’t yellow, but see-through. Some might say making a beer like Stone Lite is selling out, but I see it as a bridge to a whole new set of customers.

Guys who play in six different adult softball leagues who roll into bars with the sleeves cut off of their shirts that normally order 12 Bud Lights could now be satisfied with a Stone Lite which tastes like nothing as opposed to tasting like shit. Or that classy broad who likes to down 9 Corona’s on a Tuesday afternoon and then go down on whatever unlucky guy is within two stools of her can say that she is a craft beer drinker.

Stone Hef, named for the great Hugh Hefner is the second beer Stone will be releasing in honor of San Diego Beer Week 2012. Stone Hef is a hefeweizen, a German style wheat beer. Most fans of hefeweizen’s here in America like to garnish their wheat beer with an orange or lemon. If you were to tell old, most likely racist, German brewers that young American’s were garnishing their hefeweizens with whatever fruit is readily available they would firebomb us.

Their explanation of such a violent act would be that by introducing a variable from outside the conventional way the beer has been brewed you ruin the beer’s natural flavor and thus make all their hard work go to shit. Stone has never been one to stick to conventional brewing methods and encourages those that choose to enjoy Stone Hef to garnish it with an avocado slice which is also a sign of support for local avocado growers all over Southern California.

Stone Original is going to be an exotic blend of Stone IPA and Stone Pale Ale. Now, all those idiots who think that Stone Brewery only makes those two beers can enjoy them both in one bottle. You might think that a brewery of Stone’s production and popularity wouldn’t have to deal with being stereotyped, but it happens on a daily basis.

Stone Original takes the thinking out ordering a beer for those people ignorant enough to truly believe that Stone IPA and Stone Pale Ale are the only beers made by Stone Brewery. People all the time who claim that Stone is their favorite brewery and that every beer they make is delicious will turn their nose up when you inform them that you don’t have Stone IPA or Stone Pale. Then when you offer them another Stone alternative they look at you like you’re an asshole.

Yeah, I’m the asshole because what lover of Stone Brewery would ever want anything other than the IPA or Pale? It’s these schmucks that Stone hopes to reach out to with Stone Original. What if a bar doesn’t carry it, what then you ask? Never fear Stone has informed all its accounts that in order to keep getting beer from Stone they must carry Stone Original all the time, forever.

The fourth and final beer Stone plans to release for San Diego Beer Week is called Stone Bro. They have promised that it will be their most arrogant and boldest beer ever. The story behind Stone Bro is that hundreds of bartenders from all over Southern California wrote or called Stone Brewery complaining about the way some Stone customers order their beer.

As any smart company should Stone Brewery did whatever it could to please the masses. That’s why they made Stone Bro. It is one hundred percent donkey urine served warm straight out of the bottle because anyone who walks up to a bar and orders a Stone, bro, deserves to drink animal piss.

Happy San Diego Beer Week!

BUY MY BOOK LOVE LIFE BY CLICKING ON THE LOVE LIFE LINK UP AND TO THE RIGHT FROM HERE!

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Josh M., Las Vegas, NV. GULPU

July 28, 2012

For starters, as CEO of GuerillaDeSwine Productions I would like to personally thank you, the general drunken public, for an amazing turnout this past Sunday for the LOVE LIFE book release/signing party. We broke the record for most books sold at a pub in San Marcos, CA. ever. Special thanks are in order to Ivan Derezin for letting us host this tribute to local literature at the best craft beer pub in the world, Churchill’s Pub and Grille. Another special thanks are in order to the best band in all of San Diego, the Paragraphs for blessing us with one hell of an acoustic set. Big ups to Jesse Hofbauer, the head of the GuerillaDeSwine Productions music department for making such a special performance, happen.

The best part of the festivities was that it was all in the name of supporting local literature and celebrating National Buy A Book Day. Congratulations to Americans everywhere for returning their eyes to the written page. GuerillaDeSwine Productions has long been a proponent of people buying the wonderful books we sell and we encourage the country to continue to do so at a rapid pace.

The next GuerillaDeSwine Project on the horizon is the release of GULPU.com which we are proud to say is very close to being finished. Despite various attempts at government-sponsored sabotage GULPU.com is very real. So real in fact, I am pleased to publicly announce that it will be released Sunday, August 12th. Ever since we have introduced GULPU.com to you, the general drunken public, the offices at GuerillaDeSwine Productions have been overrun with letters and emails of various people’s reviews of customers or clients who have gone above and beyond to be flaming douchebags. Here is one of my favorites.

Josh M., Las Vegas, NV. GULPU

We originally started doing Tuesday wing night as an attempt to bring people into the restaurant mid week. Sure the wings were a wash at forty-nine cents a piece, but if every person who eats eight wings drinks one to two beers then the profits eventually add up. Most people do, which is why we still offer our mouth watering buffalo wings for so cheap. Unfortunately, our discounted delicious wings also attract people who should be 86ed from every restaurant they’ve ever step foot in.

They come dressed in tank tops, board shorts and flat brimmed baseball caps of teams they have never heard of. As they park mommy and daddy’s SUV in the handicap spot 10 little fucktards who have never bussed a table in their life slither out of the vehicle.

The hostess shudders when she sees them stumble through the door putting each other in headlocks as they do. They demand a table for ten and grow impatient when that’s not something we can accommodate due to the fact that every table in the restaurant is full.

Once their table is finally ready four to six more of them show up and just assume that they can add on extra chairs and tables as they see fit. When reminded that a restaurant isn’t their fucking  house they respond with an irrational succession of bro bombs best left to be ignored by an intelligent human being.

Instead of ordering a two dollar soda or a four dollar frosty beer of the week these kids sporting iced out watches, texting on their five hundred dollar phones and wearing designer sunglasses can’t seem to afford anything other than ice water. Not only that but each one of these ten people will require their waters to be refilled every five minutes.

It takes three of us to run their food. When we arrive at the table no one there seems to remember what it is they ordered leaving us standing around holding hot plates while these idiots discuss who got nine buffalo wings and who got eight barbecue wings.

After several minutes of playing wing sauce detective everyone has the food that they claimed they ordered. We ask if they are good and they respond with nods as they’ve already shoved their mouths full with wings as if it were their first meal since mommy and daddy dropped them off at college.

Midway through their meal and two of them claim we gave them the wrong wings. Of course this is after they have eaten half of them already. Inevitably they blame the server for messing up their order. I point out that five minutes ago not only did they not know what they ordered when they were asked if the plate in front of them was right they said yes.

We replace the wings, but honestly caving in to make these little shits happy makes me feel like keying “Hail To The Redskins” into the side of mommy and daddy’s SUV while they are busy rubbing their face in the giant stack of twenty wings which will only cost them ten dollars. Instead we nod and smile and check on them frequently throughout their meal as we do with every table.

Other then needing a refill on water and ranch they always say they are okay. We go through four to five gallons of ranch every Tuesday wing night and a large percentage of this ranch is going to this one table. They use so much ranch that you can no longer see the wing drowned in all that dressing. It’s to the point where we could charge people like this discounted ranch with a side of wings.

When the check comes they scoff at the amount and immediately demand that it be split. Splitting a check for ten people who can barely remember what the fuck they ate just five minutes before can be difficult and is always time consuming.

After finally figuring out who gets charged what there is always one or two of them who claim they are being charged for something they were never served. Again they blame the server even though when asked five to seven times if they were okay they never seemed to mention this mistake they were now so sure we had made.

Then these cheap little bastards have the nerve to leave my servers a penny because they were upset we wouldn’t let them order two hundred wings to go. The ones who can’t spare a penny leave nothing but a stack of gnawed wing bones and a pool of ranch dripping off the edge of their table. When these little schmucks die they will be waiting tables in hell and mommy and daddy won’t be there to ensure their hands steer clear of real work.

JOSH M., LAS VEGAS, NV. GULPU

If you like what you read above then we here at GuerillaDeSwine Productions suggest you sign up with your email here http://www.gulpu.com/

Our day is coming. August 12th experience review evolution, at GULPU.com.

P.S. BUY MY BOOK LOVE LIFE BY CLICKING THE LOVE LIFE LINK UP AND TO THE RIGHT

Churchill’s Renaissance

March 2, 2012

On the eve of the third Churchill’s Renaissance I encourage all to take a deep breath in preparation of what promises to be the greatest day in the history of beer in America. Believe me; I know what I’m talking about. I just finished reading a book that reported the history of beer in our fine country and besides the day when my beloved Yuengling expanded their operations down into Tampa I can’t recall a more important day in beer’s history. Our beer lineup is something sculpted from the bust of an ancient Roman warrior with many kills notched on his belt. The food will be irresistible and mouths will hungrily salivate so much people will have to spit before drinking their delicious beer so as not to water them down. There will be spittoons located in various places around the pub so please spit respectfully.

When I leave the pub tonight around 3:00 in the morning there will be overanxious campers setting up in the parking lot eager to gain the first spot in line. While I sleep this line will grow and grow and grow until it reaches down to Denny’s and back. People will be scarfing down breakfast burritos while they game plan the best way to get as many glasses of Churchill’s Finest Hour as possible. Others will work off a makeshift draft list secretly handed to them by a rogue employee and try to decide which ten tasters they should begin with. What they don’t know is that I am the rogue employee who handed them this list they are carefully studying and what they won’t realize until they make it through the pub’s doors is that it is a decoy. No, there will be no cask of Michelob Celebrate, there will be no nitro Bud Light Lime and unfortunately we just ran out of our last keg of 08 Labatt’s Blue.

Renaissance is a celebration of craft beer and food, but it is also a day where we get to celebrate the San Diego beer community. Churchill’s knows what you the general public wants and we strive to pour it down your throats. We plan to offer the best service available and know that our customers will treat us with respect and patience on such a special day. What that means is the following words will be banned from the pub that day: Bro. People using the forbidden word will be forced to drink warm PBR out of a dog bowl we plan on placing on the floor of the porta potty out front. We will allow one slip up per person but the moment your bro count exceeds one prepare for swift and harsh repercussions. We have made this rule not just for us, but for you as well since no one wants to see a forty year old man yelling bro and waving dollar bills in the air in an attempt to order a glass of white zinfandel.

The beers at Renaissance will be strong so be prepared to be drunk. The key will be to continually eat our phenomenal food throughout the day. There will be some over intoxicated people no matter how much food they consume. Please don’t judge them. This is a beer festival featuring many rare beers so to blame someone for indulging a little too much would be unfair. That is until they vomit. As soon as liquids stop entering their mouths and begin exiting them judgment is encouraged. Now this won’t happen often, but it will happen at least once. The key is to stay out of the line of fire. If you witness someone who is sweating, red in the face or shaking uncontrollably notify you nearest Churchill’s employee and we will escort this person out the door and down the street so they may vomit in a safe and isolated place. Failure to notify us may result in a lunch in your lap that wasn’t yours.

All and all Renaissance will be the most fun you’ve had since losing your virginity and I encourage all of you to join us at some point that day. While you may miss Younger or Finest hour there are 5o other incredible beers right behind them. To the dopes I passed the decoy menu off too do not expect an apology and prepare to be ridiculed when you attempt to order a taster of the bourbon barrel aged Stone Light Bro.


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