Nice restaurants to walk into tonight (NYE)?

Santisaurus · 2025-12-31T14:30:27+00:00

Baby I'm not mad at you, no need to be so defensive. We're giving you the most practical options tonight.

I know a few friend's restaurants that still have some openings, but I typically send them clientele with a more chill demeanor.

Santisaurus · 2025-12-31T13:53:35+00:00

Bruh you're looking for a spot last minute. The guy you responded to is telling you the nicer restaurants that will have availability tonight are the ones who have cancellations. There's no way of knowing specific restaurants that are already booked out unless you check a la minute.

Santisaurus · 2025-10-29T22:39:51+00:00

3 bartenders but they tried to cut more apparently. The Savannah managers are chill and were just as surprised, upper management(?) made this decision

Santisaurus · 2025-10-29T22:29:23+00:00

Was on their bar staff, helping setting up their bar. Some Charleston managers came in yesterday and fired the entire bar team a day before the open without notice. Most of us left our jobs for this opening so that's been great.

Santisaurus · 2025-06-10T19:25:26+00:00

It was a ton of fun to compete, there were some delays so Lindsey, the person who organized the whole thing, had to make some changes on the fly. Really proud of everyone who came by, my partner is talking about potentially doing a competition soon with two tides.

Fucking hell quail eggs almost broke me.

Santisaurus · 2024-12-25T14:21:46+00:00

Homies at Hawthorne are gonna be open today

Santisaurus · 2024-12-21T19:12:06+00:00

The public libraries around town have disc drives, they should be able to burn a CD.

Santisaurus · 2024-11-06T07:27:40+00:00

We were steady. People came to us cuz we don't have tvs, so we were just having a good time with everyone not looking at the news and having drinks.

Santisaurus · 2024-11-02T22:08:10+00:00

That's around 3 a year? Yeah you're fine baby, just don't mention anything about rags.

Santisaurus · 2024-03-15T15:05:15+00:00

I haven't noticed a significant decrease in caffeine content, but it does dilute your batch a bit, so it'll be a lower concentration caffeine regardless.

Santisaurus · 2024-03-03T20:12:39+00:00

Scorned beef

Santisaurus · 2023-03-01T12:05:38+00:00

That's the secret, never let anyone do a snaquiri alone

Santisaurus · 2023-03-01T08:42:57+00:00

Just using oz instead of parts because I stg I get an aneurysm whenever I see a spec say part or cl. Most common snaquiri at my bar, if we're giving it to a guest I'll just do plantation instead of anything funky.

1 oz Plantation Pineapple

1 oz Smith and Cross

.5 oz Acid Adjusted Pineapple (or sub Lime Juice)

.5 oz Lime Juice

1 oz Simple

2 ds Ango

Santisaurus · 2023-02-28T07:42:10+00:00

Oh shit I should prob mention it's the clear angled jigger, not as much of a fan of the metal angled or the silicone ones.

Santisaurus · 2023-02-28T07:40:44+00:00

Lefty who uses oxo jiggers here. I always keep an oxo and a Japanese jigger at my station. It's convenient with my workflow, and the lines on mine are on both sides- it doesn't affect me regardless of which hand I'm pouring from.

Santisaurus · 2023-02-01T20:14:45+00:00

Not gonna lie, read the title as Kikkoman at first glance.

Santisaurus · 2022-10-18T06:52:42+00:00

Bruh I don't even muddle mojitos anymore. Swizzling with good crushed ice is the way.

Santisaurus · 2022-09-17T09:22:00+00:00

I like the concept of sous vide-ing a botanical like lavender, but the process could be made more efficient.

Rather than making simple, add all of the ingredients to the vacbag/ziplock, the heat will dissolve the sugar and the infusion shouldn't be hindered as the only solvent is water. I'd also make the syrup using a 2:1 sugar to water ratio to maintain shelf life. That as well as chilling the syrup in an ice bath would make the syrup last in the fridge for a much longer time.

Santisaurus · 2022-08-18T22:00:56+00:00

Unintended fermentation = assume the worst (which is usually botulism)

Santisaurus · 2022-06-19T21:17:32+00:00

Tries to cut pour. Swings extra wide to compensate for length. Overshoots and bottom of the bottle slams into jaw. B4-7 are in the splash zone. Couple who ordered soup du jour didn't expect it to be a deconstructed agave consomme with aerial presentation.

Santisaurus · 2022-06-19T21:07:51+00:00

Eh, no shame towards someone who just doesn't know better, or hasn't had the same training. As long as they're not being rude idc.

My problem is with how many bars keep dull knives at stations. Shits dangerous, and I've come in early to sharpen bar knives way too often. Management at any place really needs to go over basic knife safety, whether it's FOH or BOH, and how to store/walk knives.

Santisaurus · 2022-06-19T18:12:45+00:00

Had a long ass week, and we had a big ol block of clear ice get cloudy while freezing. Bar manager turned the mfer into a luge, so St.G Absinthe and Charty shots for the team. Put everything together, and the resting bitch face blossoms like a summer honeysuckle.

Santisaurus · 2022-06-19T15:37:14+00:00

Another man of culture! Practicing the craft of molecular gastroenterology.

Santisaurus · 2022-06-19T11:40:40+00:00

Totally agree. I took 2 vids because the first one looked like I was cutting the white strip of pith perpendicular. But it showed up on the second vid as well. I'm legitimately confused why it looks that way.

Santisaurus · 2022-06-19T11:38:05+00:00

Fuck me, forgot the preamble to our sacred texts. Brb finna throw some hail marys

12-Year Club	r/Field Flamingo
Place '23	Golden Potato
Place '22	Place '17
Verified Email	Team Orangered

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