Welcome to Omgili,
Omgili ( Oh My God I Love It ;) is a search engine for discussions. With Omgili you can find answers and solutions, debates, discussions, personal experiences, opinions and more... To learn more about Omgili click here.
This is a complete preview of the discussion as it was indexed by Omgili crawlers. Use this preview if the original discussion is unavailable.
Click here to view the original discussion.
 |
|
 |
|
Programs, Programs, Programs - Mouthfuls
Questions arose elsewhere today about the propriety of such terms as "beer program" and "whiskey program." This doesn't seem to mean anything more than "Hey, we have some interesting beers/whiskeys on our list, and we think it's an aspect of our bar/restaurant worth promoting."
This buzzy usage seems to originate from the term "wine program" - but that's a term which seems to me to make sense (although one might certainly find the term being used by people who have nothing remotely like a wine program in hand).
By "wine program," I understand the medium- to long-term planning of the wine director or sommelier responsible for one - or several - cellars and the lists which relate to them.
Purchasing wine, storing it, and making it available to customers is - at any sophisticated level - something which requires advance planning.
A wine director might be given charge of a cellar which is strong on Bordeaux, Burgundy and Californian Cabernets, but weak on Rhones and reasonably priced regional French wines, and even weaker on Italian and Spanish reds.
He or she might decide gradually to change the balance of the cellar, stock a higher proportion of young, mid-priced wines, sell some of the wines which are hard to shift.
This is a wine program - or at least, part of a wine program.
Now beer.
With few exceptions, you buy it fresh and you sell it as soon as you can.
Whiskey is aged before release, of course, but I am not sure purchasing, stocking and selling it requires anything like the planning that wine does.
Actually, I think a "cheese program" makes perfect sense.
|
|
 |
|
 |
|
|
|
|
I think JGV has a "front desk girl" program.
I think he breeds them on a farm somewhere, so that he has a constant stream of arrogant, emptyheaded, but extremely attractive young women to man the front desks at his various restaurants.
One of the grew up to be Abbe Diaz.
So maybe the farm is on Mars.
|
|
|
|
|
|
|
|
|
I read this a "Pograms, Pograms, Pograms" and thought - hmm weird topic.
People make up expressions to make what they do for a living sound more specialized then it is.
What's more impressive "I'm the Beverage guy"
"I run the wine and beer programs"
The number of restaurants that have actual legit wine programs is exceedingly small.
Its just too capital intense to hold unsaleable inventory (see WD-50 and the wine discount - turning working capital into cash.
Not a good sign).
The number of places that actual function as the own affineur has gotta be countable on one hand - and half those fingers seem to not have clue given how crappy some cheese plates around town are.
|
|
|
|
|
|
|
|
|
I'm not against the use of the word per se, especially when it comes to things like wines.
It takes real expertise to build and run an extensive cellar.
When applied to beers, however, it just seems to be a form of bloviation.
Take a simple concept and dress it up to make it seem more than it is.
I mean really, how hard is it to put together a list of beers that go with variety of foods?
Here's my rule of thumb.
If it takes 10 minutes or less it shouldn't be called a "program."
|
|
|
|
|
|
|
|
|
I'll bet the list at DBGB took more than 10 minutes to assemble, though.
(Not defending their use of "program" -- just stating a fact.)
|
|
|
|
|
|
|
|
|
Quote: I think JGV has a "front desk girl" program.
could have gone with
"Yes they are called Sororities"
or
"Yes they are called Fashion Merchandising Majors"
or
"Yes.
Its called (insert name of mockable wealthy suburb)"
|
|
|
|
|
|
|
|
|
Quote: I think JGV has a "front desk girl" program.
I think he breeds them on a farm somewhere, so that he has a constant stream of arrogant, emptyheaded, but extremely attractive young women to man the front desks at his various restaurants.
One of the grew up to be Abbe Diaz.
So maybe the farm is on Mars.
He must be running the farm team for LA boites.
We have the professional beautiful airhead program here.
|
|
|
|
|
|
|
|
|
Quote: could have gone with
* * * *
"Yes they are called Fashion Merchandising Majors"
We have a winner!
|
|
|
|
|
|
|
|
|
Quote: I think JGV has a "front desk girl" program.
I think he breeds them on a farm somewhere, so that he has a constant stream of arrogant, emptyheaded, but extremely attractive young women to man the front desks at his various restaurants.
One of the grew up to be Abbe Diaz.
So maybe the farm is on Mars.
JG's longtime right arm is a piece of work.
She's probably choosing people that remind her of herself.
Only better-looking.
Sardines aren't for sissies.
---Frank Bruni
The mistake one makes is to react to what people post rather than to what they mean.--- Dr.
Johnson
|
|
|
|
|
|
|
|
|
Quote: I'll bet the list at DBGB took more than 10 minutes to assemble, though.
(Not defending their use of "program" -- just stating a fact.)
Let me take a wild guess.
The beers are Belgian.
|
|
|
|
|
|
|
|
|
Quote: Quote: I'll bet the list at DBGB took more than 10 minutes to assemble, though.
(Not defending their use of "program" -- just stating a fact.)
Let me take a wild guess.
The beers are Belgian.
Gasp!
Are you implying the importer/distributor may have played a role in selection?
How dare you!!!
|
|
|
|
|
|
|
|
|
Quote: I'm not against the use of the word per se
Wrong thread.
|
|
|
|
|
|
|
|
|
Just went to the DBGB homepage to see the beer list (I can't find it) and saw a section called "Talent".
After the JGV discussion I half thought it might be headshots of the front of house.
|
|
|
|
|
|
|
|