The Art of the Football Tailgate Party

“You can’t drink all day unless you start in the morning!” My fraternity brother, Smitty, speaks these words to me while he’s ladling Bloody Mary’s out of a full 12-gallon stock pot into two plastic cups for us. The year is 1982. It is eight o’clock in the morning on my first football Saturday living in the fraternity house. There are two 12-gallon stock pots on the bar, the Bloody Mary one, and one full of vodka and orange juice, Screwdrivers, next to it. These are our morning vitamins. The smell of stale beer that had been spilled at the party the night before is our potpourri. I remember the drinks being great. But I’m sure they were terrible.

Don’t Let Perfect Get In The Way of Good.

Hospitality companies were unable to obtain perfection even before the trials of the Covid pandemic. This constant goal for perfection led to many of the problems the industry faces today. Staff and management were forced into long hours, were underpaid, and had no quality of life.

Waiting Tables Just Isn’t Sexy Anymore.

Where Do Restaurants Go From Here? "We run short staffed at all locations almost all shifts." David Winer, Principle and Founder of Eat Well D.C. tells me. "Tim, there are few or no people coming in the door from ads. BOH* is not that significant of a problem as we have a lot of long … Continue reading Waiting Tables Just Isn’t Sexy Anymore.

The Pandemic Has Changed The Hospitality Industry.

Time to start dealing with the change. On May 26th, the Washingtonian Magazine posted an article reporting that several servers and bartenders at "swanky" DC restaurant Del Mar walked out, forcing the restaurant to close to regular business for the weekend. The staff members had several complaints: toxic management, incidents of racial bias and insensitivity, … Continue reading The Pandemic Has Changed The Hospitality Industry.