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Bar business suffering in January


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6 hours ago, Wilfrid said:

Exactly, exactly.

What I am struggling to explain to myself if that when I worked in an office five days a week, I had a great need to get out for an hour in the evening just to get out. Now I work at home, I feel that need much less.

Right. And I don't know about anyone else , but sometimes there's just a need for me to see other sentient beings than myself, my cat, and yes, even my wife.

Although I perfectly enjoy going out with her, she's even more able to stay home in post-covid times, which comes from her territory of being an introvert. 

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I've heard that a dry January is the harbinger of a very wet February.  $10 bottle wholesale in Europe = $20 glass in nyc (after tip)  

I don’t mind going to bars where the drinks may be merely competent. I mean, i don’t go to a place like Jimmy’s Corner because I want a great cocktail. I go because it’s fucking Jimmy’s Corner!

Exactly, exactly. What I am struggling to explain to myself if that when I worked in an office five days a week, I had a great need to get out for an hour in the evening just to get out. Now I wo

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3 hours ago, Wilfrid said:

Joe has a good point. One’s partner may have completely different needs when it comes to going out.

And, guess what? 

My partner is married to a great cook - why even bother thinking about going out?

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39 minutes ago, Orik said:

At a casual wine bar, a bottle that wholesales for $13 here (so likely $9 in Italy) is $81

We're not allowed to ask where, right?

How much does that bottle retail for here is a safer question?

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Uh huh.

Mentioned elsewhere, I drank two perfectly nice Manhattans in a bar yesterday, same price a liter of the exact same rye.

It’s a problem, not so much for us as for the bars. Not like they can serve the drinks “at home.”

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You see, I'm not trying to be tendentious, but that's the point I was trying to make about the kind of bars I'm willing to go to.

At "my" bars, I'm not paying a pure mark-up on the ingredients (just as I'm not at a good restaurant).

I'm paying for the skill of the person who formulated the drink, as well as of the person making it.  I'm paying for their access to a broader range of ingredients than I have (although that is something that changed, with respect to both food AND beverages, during The Lockdown).  And better equipment (including ice-making equipment).

Even at a wine bar, you're paying for the "curation" of the list.  And the ability to try things you might not buy for yourself at home -- even though you usually COULD.

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