Anal Things That You Do

*inserts sex reference*

starbelgrade wrote: »

I went for Mr.Kipling French Fancies instead. Battenberg gives me awful indegestion.

Mmmmmm, much better choice!!:)

1. I only have to shop once a week - handy, as the supermarket is 10 miles away.


10 miles!!!! Where do you live?

starbelgrade wrote: »

They only started delivering out my way a few months ago, but I like to pick my own produce from the shelves. I'm anal like that.

Touché

But if you are that anal you should be growing your own produce, anal and productive!!!!! If you have any left over send it to me

I'm a barman. Most of my bartender buddies I work with started into this line of work as lounge staff in other pubs (collecting glasses, waiting tables, dogsbody stuff). I, however, started as a night porter in a hotel. Generally, most hotels have a higher standard of anality than most bars, so now, years later, I still follow these rules:

Stacking shelves - all bottles in straight grids, all labels facing out, all the way back.
Clean glasses - straight grids (except slim jims, staggered rows, to fit an extra row on the shelf).
Lemons - cut off each tip, slice in half from tip to tip, then thinly slice the 2 half-cylinders you're left with, getting flat semicircles of lemon (you get loads of slices this way.)
Limes - slice in half from tip to tip, place flat part down, cut at different angles to make wedges (only get 8 wedges per lime, but easier to WEDGE into the neck of a bottle of Corona).
A shot is 35.5ml, a double is 71ml. Fine for when people want the usual spirits. But for some reason, a single serving of Bailey's is supposed to be 50ml. Fill a double measure just over 3/4 of the way to the top.
Ice buckets - empty meltwater before refilling with ice.
Glasses used for lattes/mochas/Baileys etc - rinse thoroughly in warm water before putting in glass washer (keep milk residue off the shiny glasses).
Guinness - first pour, fill to a point halfway up the harp on the glass (or the lower of the two lines on the Brewhouse Series glasses. Top up before it's settled completely (about an inch of brown left under the head) by pushing the tap BACK.

All seems reasonable enough, but does it really matter if fresh ice is put in with meltwater? Does it matter if the bottles at the back of the shelf aren't facing forward? Does it matter if you pull the tap down instead of back when topping up Guinness? Actually, I personally think that last one DOES matter. Thing is, nobody else bothers with these little things, and it doesn't seem to bother the customers either. But I can't help myself, they're all just habit. So yeah, I have a bit of a reputation among the staff for being anal.
Sod it. At least I don't have OCD, although I do rearrange the clean glasses symmetrically when I've nothing else to do. (:
Any other bartenders here? Am I anal or just professional?

Orangutani wrote: »

I'm a barman. Most of my bartender buddies I work with started into this line of work as lounge staff in other pubs (collecting glasses, waiting tables, dogsbody stuff). I, however, started as a night porter in a hotel. Generally, most hotels have a higher standard of anality than most bars, so now, years later, I still follow these rules:

Stacking shelves - all bottles in straight grids, all labels facing out, all the way back.
Clean glasses - straight grids (except slim jims, staggered rows, to fit an extra row on the shelf).
Lemons - cut off each tip, slice in half from tip to tip, then thinly slice the 2 half-cylinders you're left with, getting flat semicircles of lemon (you get loads of slices this way.)
Limes - slice in half from tip to tip, place flat part down, cut at different angles to make wedges (only get 8 wedges per lime, but easier to WEDGE into the neck of a bottle of Corona).
A shot is 35.5ml, a double is 71ml. Fine for when people want the usual spirits. But for some reason, a single serving of Bailey's is supposed to be 50ml. Fill a double measure just over 3/4 of the way to the top.
Ice buckets - empty meltwater before refilling with ice.
Glasses used for lattes/mochas/Baileys etc - rinse thoroughly in warm water before putting in glass washer (keep milk residue off the shiny glasses).
Guinness - first pour, fill to a point halfway up the harp on the glass (or the lower of the two lines on the Brewhouse Series glasses. Top up before it's settled completely (about an inch of brown left under the head) by pushing the tap BACK.

All seems reasonable enough, but does it really matter if fresh ice is put in with meltwater? Does it matter if the bottles at the back of the shelf aren't facing forward? Does it matter if you pull the tap down instead of back when topping up Guinness? Actually, I personally think that last one DOES matter. Thing is, nobody else bothers with these little things, and it doesn't seem to bother the customers either. But I can't help myself, they're all just habit. So yeah, I have a bit of a reputation among the staff for being anal.
Sod it. At least I don't have OCD, although I do rearrange the clean glasses symmetrically when I've nothing else to do. (:
Any other bartenders here? Am I anal or just professional?

Your not doing anything different to what any other decent barman would do!

Cool. I just work with eejits. Weight off my mind!