Was that your excuse for not buying me a pint when you were ahead of me in the queue yesterday? ;-)Having done bar/cellar work in the past it makes me wonder what standards they keep in relation to cleaning the lines and storing the beer as some of the pints i've been served in the ground can only be described as foul. Makes me think that beer is left in the lines for the time between games then just served straight away a few days or week later.
Was that your excuse for not buying me a pint when you were ahead of me in the queue yesterday? ;-)
I was moaning post match about the very same thing........Someone was moaning pre match in city square that they didn't want a pint that had been half poured then topped up, just cant win....
I was moaning post match about the very same thing........
I got my food without waiting 30 mins before kick off
Bloody love the pies too but the beer is awful
#gently sobs#Nope it's because you're a massive ****!
#gently sobs#
I'm a working-class man trapped in a middle-class body.Awwww I'm sure you have been called much worse! Anyway a pint? Surely that's far to lower class for you?!
I don't like the idea of a pint that's been half pulled and left standing. It doesn't even save any time. The organisation behind that bar is non existant.How come pal? Think the pints had only been there a few minutes. They really do need better staff training and them rapid pour pumps to sort the job out.
Just one? :)I'm a working-class man trapped in a middle-class body.
The service for a pint of beer before the game yesterday was an utter fucking shambles; once again. It was utterly farcical. The staff did not know what they were doing. It was like they'd been pulled off the street half an hour beforehand and told to get on with it. The 'supervisor' was taking his job title far too literally. He told me he wasn't allowed to muck in. Incredible, if true. Wherever I go in the ground, the problem is always similar.
The thing is, with some decent catering management and leadership these are problems that could be easily resolved. This would have the dual effect of getting people served more quickly and increasing catering revenue.
I cannot believe how appallingly run this part of the club's business is. It's like a throwback to the Swales' era, it's that shockingly bad.
More like a fat bastard's bodyI'm a working-class man trapped in a middle-class body.
I was carrying a few extra holiday pounds yesterday, I'll grant you.Just one? :)
Coming from you, that's the deepest cut of all.More like a fat bastard's body
I don't like the idea of a pint that's been half pulled and left standing. It doesn't even save any time. The organisation behind that bar is non existant.
Sue told me to sayComing from you, that's the deepest cut of all.