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> sf writes:
>
>(Kevintsheehy) wrote:
>
>> I recall the first time I noticed an "up" charge itemized on a
>> restaurant bill for a martini served "up". It was $2 or $3. I
>> asked the waiter about it because I had not seen that before.
>> He explained - in a rather surly way - that they started doing
>> that because you get more booze when the drink is served
>> "up". So, I say, why don't you just include it in the price of
>> the drink and skip the separate line item. I don't remember
>> what he said to that, just that it was also a surly answer.
>
>THAT is sooo NOT true! I've watched pours for overs and
>ups... they are the same (if the bartender is honest).

The mar2ni is my favorite drink to order with dinner and after years and years
have never seen an extra charge for a 2ni on the rocks. In my experience a 2ni
over contains more booze; more space in the glass and looks skimpy if the ice
doesn't at least float so the bar tends to add a bit more booze... whereas
stemmed 2ni glasses are filled to the brim and the quantity is finite... and
the sign of a good server is they can carry without spilling any. 90% of the
time I order 2nis up, they taste better without all that ice. I order overs if
I'm driving, I can nurse *one* throughout the entire meal. I ain't telling how
many ups I can consume with a porterhouse when I'm not driving, except to say
that my bar bill is about twice my dinner.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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