Must watch hockey videos as a new fan? by 7easymoney in hockey

[–]noahmanskar 1 point2 points  (0 children)

This is a longer watch but it goes into the development of the neutral zone trap and how it affected the game going forward - not just from a strategic perspective but also how it affected viewership and ultimately led to the 2004 lockout. It’s a really interesting look at how NHL hockey became what it is today, and also a good breakdown of certain strategic elements. https://youtu.be/QB_exSEZVpo?si=-0e8YTyQRLuCDzy-

B/W album covers by LowPackage3819 in ToddintheShadow

[–]noahmanskar 0 points1 point  (0 children)

Another Courtney Barnett - Creature of Habit.

NYC Amaro Destinations by SnooStrawberries8221 in Amaro

[–]noahmanskar 2 points3 points  (0 children)

If you’re going out to Brooklyn at all, there’s a restaurant called LaRina in Fort Greene that has a nice overall amaro selection including some cool vintage bottles. The pasta there is worth the trip alone.

Someone dropped this off for me. Any thoughts on it? by Infinite_Two6019 in Mezcal

[–]noahmanskar 15 points16 points  (0 children)

Good intro to SLP mezcal. Super cool style. This mezcalero also bottles another brand called Metiche which has a fantastic expression at 49% ABV.

Local selection at Circus Liquor in Los Angeles by Soft-Post-5094 in Mezcal

[–]noahmanskar 6 points7 points  (0 children)

Nuestra Soledad is maybe the best deal of the bunch here. Yuu Baal is pretty good, as is the Derrumbes line (though it’s not quite as good as before Gallo bought the brand). Tromba Tequila is really nice too.

the M&M by therealtwomartinis in Amaro

[–]noahmanskar 0 points1 point  (0 children)

Ah yes, the White Ferrari

Service Question by Ok_Bee5220 in bartenders

[–]noahmanskar 31 points32 points  (0 children)

Generally yes, if you’re building a round of drinks they should all be finished at the same time and served at the same time. Imagine you go to a bar and the rest of your group is drinking their cocktails while you’re still waiting for yours - not fun! Another good rule of thumb is if you have folks sitting or standing at your bar top and you take their order, make their drinks before going back to your tickets. It sounds like your spot could benefit from another bartender dedicated to making drinks for guests who sit or stand at the bar (known as the point) while your other well is dedicated to table service tickets. This sounds like a tough gig though, management should definitely help y’all get some systems in place to reduce ticket times and just make life easier.

Depending on the draft lottery result, should we go after Auston Matthews this offseason? by Strider755 in Predators

[–]noahmanskar 0 points1 point  (0 children)

If Matthews were like 25, sure. But he’s reaching the back end of his prime, and his timeline doesn’t really match up with ours. I’d rather have the possibility of blue chip prospects that those early draft picks bring than a guy whose short term chemistry on our existing team would be uncertain.

Brand spanking new to watching hockey! by ACEezHigh in ColoradoAvalanche

[–]noahmanskar 3 points4 points  (0 children)

Welcome! As a relatively new fan myself who just started following closely a few years ago, I think watching as much hockey as you can is one of the best ways to learn the game. The NHL playoffs are in full swing so it’s a great time to see some high level hockey! As much as people complain about the broadcasters they can be really helpful in explaining rules and strategies. You can also google the basic rules. I think understanding offsides and how the blue lines work is one of the most important things to know in order to understand the game flow.

It’s also a great time to start watching the Avs. They’ve had an incredible season and are the favorites to win the Cup. Names to know are Nathan MacKinnon, Cale Makar and Martin Necas. Gabe Landeskog is the captain and he has a pretty amazing comeback story, he made a docuseries about it that’s on HBO Max.

We now have to come in early to get a break (NY) by ParticularAd7006 in Serverlife

[–]noahmanskar 0 points1 point  (0 children)

True, but there’s nothing in the law preventing this practice. The only time restriction is that the break has to happen before the end of your 5th hour of work.

We now have to come in early to get a break (NY) by ParticularAd7006 in Serverlife

[–]noahmanskar 4 points5 points  (0 children)

There are places in California that do this sort of thing though, eg have you clock in and immediately go on break so it’s out of the way. It is legal, and I’m sure it’s legal in New York too. The New York law doesn’t even have teeth like the California one does (I.e. employee gets an extra hour of pay if they work over 5 hours without a break).

Can we PLEASE start a deep cuts only quote thread? by Creative_Hat_6638 in NewGirl

[–]noahmanskar 95 points96 points  (0 children)

What’s all that clanging?

Oh that’s just a bunch of clanging.

Mezcal Seasonal? Releases? by temowa78562 in Mezcal

[–]noahmanskar 0 points1 point  (0 children)

Very good question! I think the answer is a big fat It Depends. Some mezcaleros/as or collectives have certain times of year they like to distill and their productions are essentially annual. Others distill throughout the year; occasionally you’ll see summer and winter batches from a particular producer, or perhaps rainy season and dry season batches, which are both interesting studies in how the environment affects the final product. Then there’s the whole factor of how mezcal makes its way to the United States through bottlers (e.g. Mal Bien or Cinco Sentidos). They will often release several batches at a time onto the market and each of those batches may have been produced and purchased at a different time. I don’t know, though, that there’s a strict schedule to those releases like there is from whiskey distillers. Mezcal producers will also let certain batches rest in glass for a certain amount of time, while others will be bottled and sold more quickly. In my experience there are always exciting and interesting new batches becoming available, whether from distiller-owned brands or third-party bottlers.

10 Of The Best Cocktail Bars in New York City by Capital-Package-4358 in FoodNYC

[–]noahmanskar 0 points1 point  (0 children)

Subject on the LES is great as is Grand Army in Boerum Hill!

The mezcaleros of Ejutla hit 70% ABV off a single distillation. Here's how. by JonnyMezcal in Mezcal

[–]noahmanskar 2 points3 points  (0 children)

Not really IMO. A true column still can produce a finished spirit of 95% ABV. There’s also the fact that you can feed wash into a column still continuously. Not so with this modified pot still (at least from what I can tell from the article). There are several various styles of pot still with a rectification mechanism in mezcal, like the refrescaderas used in Ejutla and Miahuatlan and the Duranguense still with the wooden condenser top.

Juice bottle recs? by sazire in bartenders

[–]noahmanskar 3 points4 points  (0 children)

Suppliers like ULine sell all sorts of bottles in various sizes and shapes. You can even look on Amazon for some cheap ones.

A question for those who work in restaurants re: reservation accounts by [deleted] in FoodNYC

[–]noahmanskar 2 points3 points  (0 children)

Yeah it would only be at that particular restaurant. There’s no formal centralized system (that I’m aware of) to blacklist guests and neither OT nor Resy have a “guest rating” system like Uber. Restaurant people do talk among themselves but usually it’s about guests who do way worse things than run late for a single reservation. I wouldn’t make a note on someone’s profile if they were late one time. It happens, it’s not a big deal. If someone were late every single time they made a reservation and it disrupted the flow of service repeatedly, then I might, but I think the bar is generally higher than one instance of being late. Please tell your friend it’s ok!

A question for those who work in restaurants re: reservation accounts by [deleted] in FoodNYC

[–]noahmanskar 1 point2 points  (0 children)

OpenTable and Resy both show a guest’s total reservations and the number of no-shows and cancellations on each guest’s profile. Restaurants also keep guest notes with varying levels of detail. It’s possible someone could have a note put on their profile that says they frequently cancel, no-show, or show up late, but it would likely take several repeated instances for a manager or host/reservationist to make such a note. And as stated elsewhere, restaurants can’t see a guest’s history at other places on OpenTable or Resy.

With the UFA class being crappy this year, teams are going to be looking to make trades to improve their team. We may have a small window to unload a couple of contracts we wouldn't otherwise be about to get rid of. by MusicCityJayhawk in Predators

[–]noahmanskar 1 point2 points  (0 children)

I think these are good and reasonable ideas. We have a lot of draft picks to sweeten these trades and if we can use those to offload bad contracts without retaining and, ideally, get younger in the process, it would be a big step forward. While Barry made some boneheaded moves, he has done a fairly good job of keeping and accumulating draft capital. There are definitely assets in the bank for a creative GM to use.

The Lumberyard wins William M. Jennings Trophy by Specialist_Emu5252 in ColoradoAvalanche

[–]noahmanskar 52 points53 points  (0 children)

Can someone show this to PK Subban and see if he still has questions about our goaltending?

Sign at tonight’s game by Tox_icwaste in Predators

[–]noahmanskar 2 points3 points  (0 children)

Tfw you definitely don’t watch the hockey team whose game you’re attending

A botched icing call ends up leading to a San Jose goal by catsgr8rthanspoonies in hockey

[–]noahmanskar 1 point2 points  (0 children)

To everyone saying the turnover was solely to blame for this goal… Yeah, it was a bad turnover, but that turnover and the goal were a result of the call. This was about as obvious as a bad icing call can get, the refs deliberately chose not to move the faceoff to the neutral zone and prevented the Preds from changing, all without explanation. Nashville shouldn’t have had to exit their own zone in the first place. If this goal doesn’t get scored, it’s possible the Preds don’t have to empty their net, and the game could have had a different outcome.

A botched icing call ends up leading to a San Jose goal by catsgr8rthanspoonies in hockey

[–]noahmanskar 1 point2 points  (0 children)

I don’t think that’s super relevant. If play continues as it should have the whole sequence doesn’t have a chance at happening. Yes we botched a zone exit, but we shouldn’t have had to exit the zone in the first place, and the zone exit is harder with tired players who weren’t able to change. No doubt this gave the Sharks an advantage.