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Opposite_Selection_3 OP t1_j10jesn wrote

Reply to comment by moderndukes in What happened to Brewer's Art? by Opposite_Selection_3

I get the logistics but with the hospitality industry you sort of need to use the space you have. You're trying to create an ambiance and experience. One of the great elements to Brewers was you had this dichotomy of the dark, alternative, mysterious downstairs and more refined, classic upstairs. That selling point is totally shot now.

Why do we have a dedicated space to order at the bar? For decades people met because they had to find a way to order from a bartender. I think a lot of this theater has no practical medical purpose and is just a bunch of theater that really dulls a night out.

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IAmSteven t1_j11927e wrote

>That selling point is totally shot now.

The upstairs bar area has been closing before the downstairs since well before COVID. People always tended to migrate down there as the night went on even if upstairs was opened.

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moderndukes t1_j11er5g wrote

> I get the logistics but with the hospitality industry you sort of need to use the space you have.

You also have to be able to adequately staff the space. If you can’t do that, then you need to reduce the space being served - hence, closing off part of it to maximize efficient, good service. Which leads to…

> Why do we have a dedicated space to order at the bar?

Two reasons:

  1. So you can be more efficient with service by localizing customers and don’t necessarily need a wait staff. If you don’t have enough staff to adequately have table service, this is a good way to get around that.
  2. So people don’t have to fight for a spot to just make an order. People don’t have to order over each other, you don’t have the risk of the bartender never noticing you when you’ve been waiting to a long time.

I have absolutely zero idea what you’re talking about with it being “theater”

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PigtownFoo t1_j13oupx wrote

Businesses all around the city—even the seemingly untouchable “big dogs”—have suffered, continue to suffer and are just trying to make it to the a time when things are hopefully more stable. Short of really rude, bad service or egregious errors, I have more compassion than judgement for the hospitality industry these days. It is still not an easy time.

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