Limited Beer Sales

[qfanatic01]

So, I get this email today, which was sent at 5:48am

Where do you get off dictating consumer beer consumption? Sorry. I won’t be back. What are you, the new “(police)”???

What a douche bag!!

I responded with this

Hi Dan,
First off, WOW!!!!!!!!!!!!!!!!!!!!! It's our business and we want to make sure it's family friendly, second I do not want my wife and kids or any of my staff have to worry about someone drinking too much and driving drunk. We are not a bar!! We provide beer to be enjoyed with dinner. If you need to drink more than that you can take our food home and enjoy as much beer as you would like with it. Run to liquor store next door while you wait. If you have a problem with that, you have a drinking problem. I have been a victim of a drunk driver. Enough said.
Respectfully
Charlie

We have a 2 beer limit. I like not having to worry or cut someone off. I can't believe some people. This isn't the first complaint either. Even when we are really busy 3 beers is pretty much the legal limit for the time someone is here eating. I would be happy not selling beer at all and obviously this guy is the minority.

Just thought I'd share the stupid we deal with.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

[TheMidniteRyder]

I can understand your concern and having a 2 or 3 beer limit. Most states require a bartender or server to cut off anyone who appears intoxicated. It is easier (and usually less confrontational) to cut off a sober person than a drunk one. For clarification to the patron, do you have an obvious sign posted with this limit. If I walked in and saw your policy it would not deter me from staying to eat. But if I am half way through my meal when you tell me 2 is the limit, I might get a little peeved too, but not irrational about it. By the way, if the service is prompt, I find if I order a beer when seated, then a second just as the food arrives, then I am pretty well set, no need for a third.
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Pitmaster@ All About The Q
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[Mr Tony's BBQ]

I applaud you for your limit!
Some will think the following to be too one sided, BUT:
As a 10 year retired alcoholic, I know full well the vast majority of bartenders and owners are in for the buck instead of individual or public safety, be it at a bar or 'raunt... I fully understand every aspect of drinking as well as I fully understand every aspect of profit - and again, I applaud you, your policy and your response to "Dan"!
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Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM

[RodinBangkok]

Jack up your alcohol prices, makes it more self policing and takes the hassle of keeping track and confronting customers completely away. If your not keen on serving booze, at least make the hassles profitable in the end!
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Rod

[Geronimo]

[qfanatic01]

We do have it posted at every table and in several locations in the lobby. We have counter service and it's already a pain in the butt for someone to even get a second beverage when we have a line out door. We could add servers but I am happy not dealing with a dozen more staff members and the extra drama that goes with tipped employees making more than the hard working kitchen staff. I also like the fact that we can run this place with just a few key positions and the rest are entry level spots that high school kids can fill. The customer may get less service, but they also get a nice price cut for the slight inconvenience. Besides, this is BBQ and for the majority of joints across the south this is hows it's done. Our hang up here is the variety of sides and the majority of our customers want that variety. You can't have low prices for quality food and 3 star service. The folks up here don't know how slow the pace is/was in the south. Not to dis the south but I lived there and most folks didn't have a sense of urgency. There is actually nothing wrong with that pace in life. Folks in the north want everything Mickey D's quick. They need to get home and watch some crap on TV.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

[Harry Nutczak]

I guess he should get a carry out and get pie-faced someplace else then.

Was his name "Richard Cranium"?
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[camdentom]

We have a full bar. So far, we have had nobody over imbibe. People just don't seem to overdo it in a restaurant like they do in a bar.

[Shotgun Petes]

I set my beer prices at $4 per bottle for all craft beers and $3 per bottle for bud, bud light & Mic Ultra. Draft pints at $4 each which are also craft brews.
Higher prices do tend to keep over-consumption down. I get some people griping about the price but I kindly remind them that they are priced for restaurant use because we are not a bar.
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Reverse flow smoker made by my dad "Shotgun Pete" Peters over 30 years ago!

"If you can't BBQ with the Big Dogs, back away from the Pit!"

SHOTGUN PETE'S BBQ SHACK
28 N Ninth St
COLUMBIA, MO
(Downtown across from The Blue Note)