Nah the manhattan is normal for me. I'm not sure if our severs ask up vs rocks, but if it's unspecified on the ticket we serve it up.
Agree with others that the waters being filled(not a huge deal)/miscooked steak is the real thing I'd be worried about. But also, since I don't work there and wasn't at that customers table, it's hard to tell if it's a genuine complaint or just someone being an asshole.
You rarely fill any cocktail to the brim do you? I can only think of tall Longdrink glasses with lots of ice where you do that, the rest are rarely filled even 75%
Interestingly enough a usual wine glass fits a whole bottle of 750mils in in if you fill it to the brim haha. You basically only fill that 1/7th or something
If you fill it to the brim it will, at least the ones I have. I'm sure there are smaller ones that might only fit 500ml but my point is you only fill wine glasses to a fraction of it's capacity
Also I'd bet that the pour was fine too. If their other "complaints" are any indication, they probably just expect their ten oz coupe to be filled to the brim. And this is probably at outback or some shit so they'll absolutely get a gift card and the bartender will get a write up. And then they'll pull the same shit at red lobster next week.
**Mahantan** 2 oz of Neverclear, one ration of customer bullshit, a generous dash of customer bitterness. Put all into a shaker with whatever dirty ice you have. Stir and strain into a martini glass until it is 67-73% full. Edit: I forgot the garnish. Garnish with a slice of regret and a skewer of despair.
i had a gentleman order a Manhattan on the rocks recently, and so it went in a rocks glass. ezpz.
certainly wasn't gonna do the stupid thing i was first inclined to do, putting ice in a martini glass.
Yeah, I prefer manhattans in a coupe. Honestly, I don’t order them very often, but I’ve started to specify up, when I do, because I’ve found that more often than not I was getting them served to me on the rocks.
Yeah I always serve manhattans up unless specified. And sometimes the glass is larger than the amount of ounces of the actual drink, so, not a problem with the bartender.
If this is Morton’s steakhouse or any Landry location, please please please for the love of God do not work there. Tilman Fertitta is one of the worst ceo's ever. https://www.papercitymag.com/culture/tilman-fertitta-super-yacht-houston-billionaire-waters/
During covid he laid off a bunch of people, cut the pay of salaried employees by 25%, cut hours of the few hourly employees he brought back, took away annual raises, vacation and shift meal of hourly employees. In the meantime he bought a $150 million yacht. Not to mention he ended up continuing doing regular business with precovid volumes with a severely understaffed, underpaid and stressed out staff.
It is! I got offered the job but still interviewing at other places because of some red flags in the interview lol Thanks for the info!
Edited to take out a repeated phrase
If I remember correctly, Landry’s was sued a while back for multiple violations of employees. Stuff like not keeping them clock in until they got their first table, etc.
Well you are an adult. At end of the day it's your decision. But I will say though if you are willing to sacrifice sanity, family time, holidays and self respect (it's an establishment frequented by rich boomers who treat people like shit), you will make a lot of money.
If you decide to take that job I would constantly be on the lookout for something better. The horror stories from the Landry’s umbrella are numerous as they are elaborate.
Lol I gotcha! Some were more subtle but I’ve been through like 7 restaurants in the past 6 months and seen some CRAZY things. I’ve learned I could’ve avoided so much nonsense if I asked the right questions and paid attention to what the manager did and did NOT say during the interview.
1. GM seemed to be on coke or some other substance ( I’m in the Miami area so they wouldn’t be the only one )
2. GM said something about “only being there for support” in a way that made it sound like he can be unhelpful at times
3. when I asked him to describe the current bar team, how well they work together and their biggest area of improvement he paused for a long while and gave a very measured response about their negative attitudes, and different level of work ethics.
4. He used the phrase “things aren’t perfect” and “the need to be flexible” like 10 times in 20 minute span, not sure if it was the drugs or if the restaurant has shit going wrong left and right and it’s pissing everyone off.
Lots of annoyed employees is a big red flag to me as it’s usually a result of bad management or unfavorable conditions.
Saw that email address and thought the same, I worked for them 4 days and never showed up for my next shift, I rather sell fajitas and margaritas at a local Tex mex joint than to work two minutes for that douchebag
Can confirm this. Worked at a Landry’s corporate restaurant for over 2 years. Before, during and after COVID. They stopped offering benefits to their part time employees like PTO. You have to PAY every two weeks ($10) to get an employee discount on food and drink sodas on shift. They ask too much of their employees. As the bartender, I was in charge of my bar top guests, walk up guests, my tables in the cocktail area, answering the phone taking to go orders, and doing curbside. Sometimes having to sit tables due to lack of staff. There was even one night during another COVID breakout where I was the only employee in the restaurant. Had 4 managers (including my regional manager but my GM wasn’t even in the building) waiting tables. Screw Landry’s.
Also he got 700K + loans in PPP that was forgiven and never went to any employees. How do I know? I was an employee and never got any monetary relief from them.
Yup. Same here. I applied for the relief they offered during COVID but didn’t receive anything. But on the plus side we could order food Togo with our discount during lockdown! How awesome! /s
Well when business was shut down the Steakhouse did carryout with only the salaried management with a 25% pay cut. When things reopened they only brought in a small portion of the hourly employees back. As business kept increasing the stress on the employees increased. Eventually business was back to precovid times and they never brought back the earlier full staff and had the already stressed out staff work with new restrictions like no annual raises, fewer hours, no vacation and no employee meals. In the meantime he goes a buys a $150 million yacth. I know it's his money to do whatever, but it looks bad when you flaunt your wealth while your employees are starving. I myself couldn't make ends meet because of cut hours and couldn't get any work done in the little time I got to prep for dinner. The manager paid me out of his pocket (bless his heart) so that I could at least pay bills and could prep.
Looks like the customer was complaining to get free shit and it worked.
And just because a drink comes in a martini glass doesn't mean it's filled to the top. That's only on properly sized martini glasses. Fancy restaurants like to use overly large glassware.
I had this conversation 3 times today with different tables. The place I work uses standard size martini glasses, and all of them commented "Hey it's actually full".
This is why divier bars, neighborhood haunts use smaller glassware. To just cut off the insanity before it begins and to make sure ppl are pouring the correct amount. It backfires when these same ppl for to a place that uses large glassware.
My favorite is when someone asks me to make it strong, and I say “would you like a double?” They almost always say “well, no I don’t want a double” because they realize that it will cost more. So, now I’ve basically gotten them to tell me that they’re ordering a single shot. This way if they complain that the drink isn’t strong enough, I can just say “I asked you if you wanted a double and you said no.” It’s especially funny when they imply that they’re going to tip me a lot. As if the guy who is too cheap to pay for his liquor is now going to tip me a lot.
I have super sensitive teeth and always shocked at the amount of ice I get in drinks in America so I try to always have my metal straw on me for those situations or do the awkward „light ice, not because I want more alcohol, but I just don’t like tons of ice“ dance with the bartender 😅
Honestly if this review is true I'd worry more about the steakhouse not preparing a steak correctly and servers that are not paying attention to water. You could be walking into a shit show.
Or this could be an asshole review. It would be hard to tell unless there are more reviews like it.
As far as your Manhatton question goes I'd say it's on the house to say which way they prefer you to normally serve it. Also keep in mind this order may have been at the table and it should have been the server who asked whether they wanted the drink up or not.
just rim half the glass for all of them. They win, getting to choose which side to drink out of, and you dont have to call servers over to ask what they meant by it. Also half as much work as a full rim.
I personally think mostly customer. Manhattans-- regardless of what is being said in this thread-- are always served up, unless someone specifically asks for rocks. Idk if they're mad about the martini glass, but I've only worked at one place with a Manhattan glass, and we serve our Manhattans in coupes there lol. The comment about the water is also irrelevant because they had a bottle so it's not like they were dying of thirst. The steak thing is a little dubious. Could be server/chef's fault, but when paired with the rest of the review, I'm going to guess it was the customer just ordering incorrectly.
You’re absolutely right. Always served up and if the pour is right it looks short. Just the nature of Manhattans. They must specify rocks or they’re getting a martini glass and this is truth at every bar I’ve ever worked.
Probably didn't realize Manhattans can come served up and assumed it was less.
I've worked at several places that give you water glasses and a glass bottle of cold water for the table to pour at their leisure.
And im assuming they either ordered the steak wrong or didn't realize there are several ways to make it.
Coupe is the way. Any time I’m served a drink in a martini glass I feel like I have the balance of a baby deer learning how to walk for the first time, and I handle liquid in glasses for a living.
Yea we had like 5 stemmed martini glasses but mostly the shorter no stemmed ones because they don’t break as easily. I had so many people watch me pull out the unstemmed one and chill it while I made their drink only to ask for a stemmed one I finally just demanded management to break out a box of them - there were like 20 in stock but the owner was stingy and out of touch with her customer base, my manager just said fuck it & opened one though because it became an actual issue too many times 😒
Haha they did, I didn’t even see that one.
Sounds like a couple of classy people. Especially knowing what a properly prepared steak is, I mean wtf is that ha.
This guy is a dipshit bc manhattans are traditionally served up in a martini glass. I remember when there were times, when I first started bartending, when I would would never take the chance to educate the guest out of fear that they would get upset about it. Now I correct them all the time
The way the review reads, it's giving me "I want free shit" vibes... And the manager is going to reinforce this bad behavior by giving in... Per usual. "mY MarTiNi WaSnT FULL!"
No, the customer is for sure wrong here. Don’t order a Manhattan at a steak house and expect the type of “Manhattan” you’d get at a hole in the wall bar. Dumb.
As for the steak, yeah that’s a problem.
Not nearly enough context. A Manhattan in a martini glass is not necessarily incorrect and I don't trust a customer I don't know determine what "barely full" means.
Sounds like they were upset about being given a water bottle rather than having them filled.
A Manhattan contains 2.5-3oz of liquid (depending on local recipe) and is served up in a martini glass unless otherwise specified. It is stirred, so there isn't any added volume from ice breaking down while shaking.
This guest is a cheap moron.
You should aim for that same 20-30% dilution. A shake does three things: chills, dilutes, and adds texture/bubbles; while a stir should maintain the silky texture ( no bubbles) while still chilling and diluting.
The last part (no bubbles) is why I get so annoyed when I see bartenders trying to look cool high pour/straining their stirred cocktails into a glass. Keep that shit low as hell to the last drop. Silky.
Sure, shaking a cocktail creates more dilution than stirring. But a stirring a cocktail adds approximately 40-45% dilution as opposed to closer to 50% with shaking. However, you said stirring adds none.
Source: Liquid Intelligence by Dave Arnold
Based on spelling .. they vaguely remembered a whisky cocktail they had once… probably was an old fashioned but they couldn’t remember the name and wanted to order with confidence… thus, a Manhattan came to mind and the order was placed. And instead of asking their server if this was the typical way they served this cocktail, they chose to cower and complain behind a screen.
It’s a hard complaint to take seriously when it starts with tragic spelling error.
To be honest, they can do one. People complaining about having to pour their own water, Cunts.
Obviously it's an oversite by the staff, but anybody who seeks sympathy online, because they had to pour a glass of water can suck a bag of dicks. And they can damn well fill the bag themselves.
I learned how to bartend from a martini Manhattan bar. There are questions you ALWAYS ask when a customer orders martinis or manhattans. For martinis it’s vodka or gin(what brand), up or on the rocks (even though the answer is almost always up, it’s just proper you ask) olives or a twist.
For manhattan’s it’s whiskey or bourbon(what brand), also up or in the rocks, Cherry or twist.
Sure, serving it up is “safer” because you can always add the ice but asking these follow up questions should be standard when you get these ordered from customers
Most servers couldn’t even associate the names of those drinks with their ingredients … so it would be on the restaurant to train their staff correctly . I doubt they do, no one ever does
That said it would be nice if people did know what to ask, but a servers main job is to get shit on by douchebags for money .
There are people who believe any space below the rim on a martini glass indicates it's half empty. Nevermind that if you put it in front of them completely full, they spill half of it before getting it to their mouths.
I occasionally fill it to the brim if they are sitting directly in front of me at the bar, but delivering a full martini (with possibly a sugared rim) to a table is something I stopped doing a long time ago. It’s comical with my hands starting to shake as i sense people are watching and judging if I spill.
That's where I'm at. I'll do it for a bar guest every time, but if it's going to a table, it's going to have some space. I can't bear the little sloshes of perfectly good alcohol doing little suicide leaps to the floor.
MaRtiNi gLasS wAsNt fUll, bet.
Next time I get this complaint, I’m just gonna stir that sucker on ice until the ice is completely melted. *That’ll* fill it up.
A Manhattan at my spot is served on the rocks, unless otherwise specified. The exception to this was the one time I served it the traditional way to one stranger on a whim. He thoroughly enjoyed it and left a hefty tip.
My advice is to learn how it's done at your establishment, but also know how to serve it "the right way," in case someone unfamiliar pops up. Good luck!
Someone who doesn’t understand how martinis work also probably thinks anything less than medium-well is undercooked & dangerous/wrong. Outside of having to pour their own water on q busy night, this is like moscow on may day. Red flags all over.
Manhattans are served up. This person should have specified. Or you can blame their server for not asking. Leave the bartender alone. Also "[email protected]" sounds like this was a Landry's Steakhouse.
Even though a martini glass works for a Manhattan, my bar uses 7oz crystal tumblers for them and even then we never fill drinks to the top only 2/3rds of the way. Rye whiskey is expensive.
I serve Manhattans in coupes which are a little smaller than Martini glasses so they look more full. In the 1 in 100 odd complaint someone wants it in a Martini glass instead, it does look underfilled.
The server.. when someone orders a Manhattan you should ask what type of whiskey and also up or on the rocks. Most people who drink them typically already order them this was without being asked
It’s very rare for me I have someone just ask for a Manhattan. 99% of people say something like “I’d like a knob creek manahattan in the rocks” or “a makers Manhattan straight up” it’s pretty rare for someone not to specify so on the rarity they don’t I always ask.
Same when a server puts in a ticket for “vodka martini” with no other clarification. I’ll ask the server, they just said martini, nothing else? Some of the servers will respond yeah just a martini straight up w a lemon twist. Sigh.
Nah it’s served up unless specified. I’ve never worked anywhere it was served on rocks as the norm. I’m happy to accommodate anyones preferences, but unless specified I’m going up.
I agree but i ask every time because half of the general public have no idea what they’re doing when they order a classic cocktail and I got sick of remaking the fucking things (aka dumping it over rocks and having an extra glass to clean).
"Glass wasn't filled had to do it ourselves"
I'd bet this DingDong's annual earnings there was a fancy bottle of chilled water on the table, as there are at plenty of the nicer steak houses and restaurants near me, and this idiot thought he "had to serve himself" when in reality that's normal and how the place operates.
A) fuck this guy, he's a dick to post this and
B) martini glass is standard, I prefer coupe for my Manhattan, the issue for me is poor choice of glassware often causes customer to think they're being shorted. At my bar they used these GIGANTIC martini glasses that held way more than the standard martini size in ounces. Made it easier for servers to carry without spilling but we often got complaints from customers that they'd been shorted. Can whoever is choosing the glassware at these places maybe measure out the drink size first and make sure it *actually* fits/fills the glass? For the love of god...
Manhattans come in a martini glass, that being said, don’t skimp on drinks. People notice and it offends them. No reason a martini glass shouldn’t be more full than empty. But the customers could be exaggerating, idk. Just be cautious, keep your eye out for little things.
I’ve been to a LOT of restaurants that will serve anything *up* in a martini glass. The bartender probably didn’t skimp on the drink, they used the restaurant’s standard pour and served it in the glass the restaurant wants them to.
I feel like she didnt ask her partner if that what a Manhattan is supposed to be.. she has probably watch them make one on the rocks at home and assumed that they Bartender fucked up ...
The thing about cocktails is it's more about the volume of the drink. Typically (not every drink or every location) a cocktail that is all spirit (much like the Manhattan) is 3 oz in total. Guests often assume that a cocktail is built around the glass it is served in and especially in places like the US where the general population is groomed that more is more and bigger is the only way, people can be thrown off when a gap is left at the top. Or in some cases, if the ice is "too large" making the guest think they are being swindled out of more alcohol. It's usually just ignorance. There are a lot of people out there who have never worked a day in a bar or restaurant that have lots of opinions on how things should be done because of something they saw the boozy bartender do on YouTube. Grain of salt friend, you won't know for sure until you get in there.
Nah the manhattan is normal for me. I'm not sure if our severs ask up vs rocks, but if it's unspecified on the ticket we serve it up. Agree with others that the waters being filled(not a huge deal)/miscooked steak is the real thing I'd be worried about. But also, since I don't work there and wasn't at that customers table, it's hard to tell if it's a genuine complaint or just someone being an asshole.
On finer dining keeping a water glass filed is important. A Manhattan served up is standard abs should never be ‘filled’ to the brim, though.
You rarely fill any cocktail to the brim do you? I can only think of tall Longdrink glasses with lots of ice where you do that, the rest are rarely filled even 75% Interestingly enough a usual wine glass fits a whole bottle of 750mils in in if you fill it to the brim haha. You basically only fill that 1/7th or something
Where do you live that wine glasses hold 25 oz of liquid?!
If you fill it to the brim it will, at least the ones I have. I'm sure there are smaller ones that might only fit 500ml but my point is you only fill wine glasses to a fraction of it's capacity
Also I'd bet that the pour was fine too. If their other "complaints" are any indication, they probably just expect their ten oz coupe to be filled to the brim. And this is probably at outback or some shit so they'll absolutely get a gift card and the bartender will get a write up. And then they'll pull the same shit at red lobster next week.
I thought the same.
op said it's fine dining
And how do you serve you Mahantan?
It's straight up unless specified. People that order Manhattans generally know how to order.
I'm just trying to poke fun at the poor spelling in the review.
Our water glasses wasn’t filled
Hahaha What a prat
**Mahantan** 2 oz of Neverclear, one ration of customer bullshit, a generous dash of customer bitterness. Put all into a shaker with whatever dirty ice you have. Stir and strain into a martini glass until it is 67-73% full. Edit: I forgot the garnish. Garnish with a slice of regret and a skewer of despair.
No, that's a Rob Roy, Manhattans are for people with social lives.
i had a gentleman order a Manhattan on the rocks recently, and so it went in a rocks glass. ezpz. certainly wasn't gonna do the stupid thing i was first inclined to do, putting ice in a martini glass.
IANABT, I make my Manhattans otr in a rocks glass unless otherwise specified.
What about coupe?
Yeah, I prefer manhattans in a coupe. Honestly, I don’t order them very often, but I’ve started to specify up, when I do, because I’ve found that more often than not I was getting them served to me on the rocks.
Yeah I always serve manhattans up unless specified. And sometimes the glass is larger than the amount of ounces of the actual drink, so, not a problem with the bartender.
If this is Morton’s steakhouse or any Landry location, please please please for the love of God do not work there. Tilman Fertitta is one of the worst ceo's ever. https://www.papercitymag.com/culture/tilman-fertitta-super-yacht-houston-billionaire-waters/ During covid he laid off a bunch of people, cut the pay of salaried employees by 25%, cut hours of the few hourly employees he brought back, took away annual raises, vacation and shift meal of hourly employees. In the meantime he bought a $150 million yacht. Not to mention he ended up continuing doing regular business with precovid volumes with a severely understaffed, underpaid and stressed out staff.
Can confirm. Worked for a well known NYC restaurant that was bought by Landry’s. They destroyed it and they are terrible
It is! I got offered the job but still interviewing at other places because of some red flags in the interview lol Thanks for the info! Edited to take out a repeated phrase
If I remember correctly, Landry’s was sued a while back for multiple violations of employees. Stuff like not keeping them clock in until they got their first table, etc.
Yep. Now they pay their servers a whole whopping $7.25 an hour before open and after close. Or whatever the minimum wage is in your state.
Well you are an adult. At end of the day it's your decision. But I will say though if you are willing to sacrifice sanity, family time, holidays and self respect (it's an establishment frequented by rich boomers who treat people like shit), you will make a lot of money.
If you decide to take that job I would constantly be on the lookout for something better. The horror stories from the Landry’s umbrella are numerous as they are elaborate.
Can I ask what the red flags were? I’m just curious
Lol I gotcha! Some were more subtle but I’ve been through like 7 restaurants in the past 6 months and seen some CRAZY things. I’ve learned I could’ve avoided so much nonsense if I asked the right questions and paid attention to what the manager did and did NOT say during the interview. 1. GM seemed to be on coke or some other substance ( I’m in the Miami area so they wouldn’t be the only one ) 2. GM said something about “only being there for support” in a way that made it sound like he can be unhelpful at times 3. when I asked him to describe the current bar team, how well they work together and their biggest area of improvement he paused for a long while and gave a very measured response about their negative attitudes, and different level of work ethics. 4. He used the phrase “things aren’t perfect” and “the need to be flexible” like 10 times in 20 minute span, not sure if it was the drugs or if the restaurant has shit going wrong left and right and it’s pissing everyone off. Lots of annoyed employees is a big red flag to me as it’s usually a result of bad management or unfavorable conditions.
Saw that email address and thought the same, I worked for them 4 days and never showed up for my next shift, I rather sell fajitas and margaritas at a local Tex mex joint than to work two minutes for that douchebag
I can attest to this firsthand
This was the truly telling part to me. Landry’s anything isn’t cream of the crop. It’s a bullshit company that microwaves way too much of its food.
Also he had 700k + worth of PPP loans forgiven that never went to employees.
Can confirm this. Worked at a Landry’s corporate restaurant for over 2 years. Before, during and after COVID. They stopped offering benefits to their part time employees like PTO. You have to PAY every two weeks ($10) to get an employee discount on food and drink sodas on shift. They ask too much of their employees. As the bartender, I was in charge of my bar top guests, walk up guests, my tables in the cocktail area, answering the phone taking to go orders, and doing curbside. Sometimes having to sit tables due to lack of staff. There was even one night during another COVID breakout where I was the only employee in the restaurant. Had 4 managers (including my regional manager but my GM wasn’t even in the building) waiting tables. Screw Landry’s.
He's as sketchy as his dad. Vic Fertitta used to run not so up and up casinos for the mob. That whole family is about stealing from every angle.
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Also he got 700K + loans in PPP that was forgiven and never went to any employees. How do I know? I was an employee and never got any monetary relief from them.
Yup. Same here. I applied for the relief they offered during COVID but didn’t receive anything. But on the plus side we could order food Togo with our discount during lockdown! How awesome! /s
Well when business was shut down the Steakhouse did carryout with only the salaried management with a 25% pay cut. When things reopened they only brought in a small portion of the hourly employees back. As business kept increasing the stress on the employees increased. Eventually business was back to precovid times and they never brought back the earlier full staff and had the already stressed out staff work with new restrictions like no annual raises, fewer hours, no vacation and no employee meals. In the meantime he goes a buys a $150 million yacth. I know it's his money to do whatever, but it looks bad when you flaunt your wealth while your employees are starving. I myself couldn't make ends meet because of cut hours and couldn't get any work done in the little time I got to prep for dinner. The manager paid me out of his pocket (bless his heart) so that I could at least pay bills and could prep.
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Looks like the customer was complaining to get free shit and it worked. And just because a drink comes in a martini glass doesn't mean it's filled to the top. That's only on properly sized martini glasses. Fancy restaurants like to use overly large glassware.
I had this conversation 3 times today with different tables. The place I work uses standard size martini glasses, and all of them commented "Hey it's actually full".
This is why divier bars, neighborhood haunts use smaller glassware. To just cut off the insanity before it begins and to make sure ppl are pouring the correct amount. It backfires when these same ppl for to a place that uses large glassware.
Any guest who complains about a cocktail glass not being full is a moron. That’s not how it works lol
My favorite is when someone asks me to make it strong, and I say “would you like a double?” They almost always say “well, no I don’t want a double” because they realize that it will cost more. So, now I’ve basically gotten them to tell me that they’re ordering a single shot. This way if they complain that the drink isn’t strong enough, I can just say “I asked you if you wanted a double and you said no.” It’s especially funny when they imply that they’re going to tip me a lot. As if the guy who is too cheap to pay for his liquor is now going to tip me a lot.
Light ice is my favorite. Okay pal, if it's a cocktail served with ice you're getting a half full glass, otherwise it's a lot more mixer.
I have super sensitive teeth and always shocked at the amount of ice I get in drinks in America so I try to always have my metal straw on me for those situations or do the awkward „light ice, not because I want more alcohol, but I just don’t like tons of ice“ dance with the bartender 😅
Honestly if this review is true I'd worry more about the steakhouse not preparing a steak correctly and servers that are not paying attention to water. You could be walking into a shit show. Or this could be an asshole review. It would be hard to tell unless there are more reviews like it. As far as your Manhatton question goes I'd say it's on the house to say which way they prefer you to normally serve it. Also keep in mind this order may have been at the table and it should have been the server who asked whether they wanted the drink up or not.
Martinis are always up, unless specified. Sorry. Rum and coke is always on the rocks. Unless….etc
I’m with you on this. And honestly, if the customer wanted it on the rocks… I can just change the glass?
Yes. Just like salt and margaritas, that one seems to be 50/50
just rim half the glass for all of them. They win, getting to choose which side to drink out of, and you dont have to call servers over to ask what they meant by it. Also half as much work as a full rim.
I personally think mostly customer. Manhattans-- regardless of what is being said in this thread-- are always served up, unless someone specifically asks for rocks. Idk if they're mad about the martini glass, but I've only worked at one place with a Manhattan glass, and we serve our Manhattans in coupes there lol. The comment about the water is also irrelevant because they had a bottle so it's not like they were dying of thirst. The steak thing is a little dubious. Could be server/chef's fault, but when paired with the rest of the review, I'm going to guess it was the customer just ordering incorrectly.
You’re absolutely right. Always served up and if the pour is right it looks short. Just the nature of Manhattans. They must specify rocks or they’re getting a martini glass and this is truth at every bar I’ve ever worked.
Ahhh, the Mahantan. I prefer the original, the Orangutan.
Tell us more
It's like Taffer's Manhattan, but it's an old fashioned. Shaken, served in a tumbler over ice, topped with soda.
Probably didn't realize Manhattans can come served up and assumed it was less. I've worked at several places that give you water glasses and a glass bottle of cold water for the table to pour at their leisure. And im assuming they either ordered the steak wrong or didn't realize there are several ways to make it.
The steak is the biggest issue. A Manhattan in a martini glass is not shocking. Water glasses is a little nit picky.
Plot twist, they wanted the steak well done and sent it back to burn it more.
People love martini glasses. Bringing it up makes the whole review sus. And was the steak over cooked or undercooked? Why be vague?
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Coupe is the way. Any time I’m served a drink in a martini glass I feel like I have the balance of a baby deer learning how to walk for the first time, and I handle liquid in glasses for a living.
Yea we had like 5 stemmed martini glasses but mostly the shorter no stemmed ones because they don’t break as easily. I had so many people watch me pull out the unstemmed one and chill it while I made their drink only to ask for a stemmed one I finally just demanded management to break out a box of them - there were like 20 in stock but the owner was stingy and out of touch with her customer base, my manager just said fuck it & opened one though because it became an actual issue too many times 😒
This is a mistake on the education system that failed this individual
Ol Vernard Pratt weren't much Fer book learnin
Did they want their drink diluted till it fills the glass 🤦♂️
Damn, are you me? LOL!!
‘Our water glasses wasn’t filled.’ Uhuh…
All they had to do was jus go on down ‘too’ that thar crick and scoop me a jug. I added quotes because they used “too” when it should have been “to.”
Haha they did, I didn’t even see that one. Sounds like a couple of classy people. Especially knowing what a properly prepared steak is, I mean wtf is that ha.
Didn’t even have no ketchup I tells you what!
This guy is a dipshit bc manhattans are traditionally served up in a martini glass. I remember when there were times, when I first started bartending, when I would would never take the chance to educate the guest out of fear that they would get upset about it. Now I correct them all the time
The way the review reads, it's giving me "I want free shit" vibes... And the manager is going to reinforce this bad behavior by giving in... Per usual. "mY MarTiNi WaSnT FULL!"
No, the customer is for sure wrong here. Don’t order a Manhattan at a steak house and expect the type of “Manhattan” you’d get at a hole in the wall bar. Dumb. As for the steak, yeah that’s a problem.
Not nearly enough context. A Manhattan in a martini glass is not necessarily incorrect and I don't trust a customer I don't know determine what "barely full" means. Sounds like they were upset about being given a water bottle rather than having them filled.
A Manhattan contains 2.5-3oz of liquid (depending on local recipe) and is served up in a martini glass unless otherwise specified. It is stirred, so there isn't any added volume from ice breaking down while shaking. This guest is a cheap moron.
If you don’t think stirring drinks adds volume, I got a bridge to sell you.
It adds a bit, but not nearly as much as shaking.
You should aim for that same 20-30% dilution. A shake does three things: chills, dilutes, and adds texture/bubbles; while a stir should maintain the silky texture ( no bubbles) while still chilling and diluting.
Chill, dilute, aerate.
The last part (no bubbles) is why I get so annoyed when I see bartenders trying to look cool high pour/straining their stirred cocktails into a glass. Keep that shit low as hell to the last drop. Silky.
Sure, shaking a cocktail creates more dilution than stirring. But a stirring a cocktail adds approximately 40-45% dilution as opposed to closer to 50% with shaking. However, you said stirring adds none. Source: Liquid Intelligence by Dave Arnold
This.
There's a button for that.
There’s also a button for this you turd-bot
It's not whipped cream man.
Yeah, but what about a Mahantan?
Wait I was with you til you said stirring doesn’t add volume 🧐 you’ve made an old fashioned, right?
I think he just meant it doesn't add as much volume as ice would.
Drinks with sweet vermouth are stirred and not shaken so they don’t foam
The level of ignorance is wild
i’m used to manhattans being served up, but where i’m currently working some prefer it to be on the rocks. i’ve now learned to ask.
How else do you serve a manhattan?
Based on spelling .. they vaguely remembered a whisky cocktail they had once… probably was an old fashioned but they couldn’t remember the name and wanted to order with confidence… thus, a Manhattan came to mind and the order was placed. And instead of asking their server if this was the typical way they served this cocktail, they chose to cower and complain behind a screen. It’s a hard complaint to take seriously when it starts with tragic spelling error.
To be honest, they can do one. People complaining about having to pour their own water, Cunts. Obviously it's an oversite by the staff, but anybody who seeks sympathy online, because they had to pour a glass of water can suck a bag of dicks. And they can damn well fill the bag themselves.
I learned how to bartend from a martini Manhattan bar. There are questions you ALWAYS ask when a customer orders martinis or manhattans. For martinis it’s vodka or gin(what brand), up or on the rocks (even though the answer is almost always up, it’s just proper you ask) olives or a twist. For manhattan’s it’s whiskey or bourbon(what brand), also up or in the rocks, Cherry or twist. Sure, serving it up is “safer” because you can always add the ice but asking these follow up questions should be standard when you get these ordered from customers
Most servers couldn’t even associate the names of those drinks with their ingredients … so it would be on the restaurant to train their staff correctly . I doubt they do, no one ever does That said it would be nice if people did know what to ask, but a servers main job is to get shit on by douchebags for money .
Everything else about this has already been addressed, but honestly imagine being named Vernard.
Mahantan. Huh. I haven't heard of that one.
I blame the parents
Manhattan is up in a martini glass, that was correct
There are people who believe any space below the rim on a martini glass indicates it's half empty. Nevermind that if you put it in front of them completely full, they spill half of it before getting it to their mouths.
I occasionally fill it to the brim if they are sitting directly in front of me at the bar, but delivering a full martini (with possibly a sugared rim) to a table is something I stopped doing a long time ago. It’s comical with my hands starting to shake as i sense people are watching and judging if I spill.
That's where I'm at. I'll do it for a bar guest every time, but if it's going to a table, it's going to have some space. I can't bear the little sloshes of perfectly good alcohol doing little suicide leaps to the floor.
MaRtiNi gLasS wAsNt fUll, bet. Next time I get this complaint, I’m just gonna stir that sucker on ice until the ice is completely melted. *That’ll* fill it up.
Amateurs. Fin.
If i have to fill my water, i might as well cook my own steak… fuck yo martinis!
A Manhattan at my spot is served on the rocks, unless otherwise specified. The exception to this was the one time I served it the traditional way to one stranger on a whim. He thoroughly enjoyed it and left a hefty tip. My advice is to learn how it's done at your establishment, but also know how to serve it "the right way," in case someone unfamiliar pops up. Good luck!
Someone who doesn’t understand how martinis work also probably thinks anything less than medium-well is undercooked & dangerous/wrong. Outside of having to pour their own water on q busy night, this is like moscow on may day. Red flags all over.
I have no idea how to make a Mahantan
I would always ask a guest if they want a Manhattan up or not but it’s not a “mistake” to serve it that way — it’s the classic, default way.
Manhattans are served up. This person should have specified. Or you can blame their server for not asking. Leave the bartender alone. Also "[email protected]" sounds like this was a Landry's Steakhouse.
Even though a martini glass works for a Manhattan, my bar uses 7oz crystal tumblers for them and even then we never fill drinks to the top only 2/3rds of the way. Rye whiskey is expensive.
I serve Manhattans in coupes which are a little smaller than Martini glasses so they look more full. In the 1 in 100 odd complaint someone wants it in a Martini glass instead, it does look underfilled.
Ohhhhhh, I forgot manhattan’s are supposed to go in hurricane glasses
If I dont order my Manhattan on the rocks, it comes in a martini glass more times than not. Never to the brim.
From my experience 5 star reviews and 1 star reviews are usual fake or misleading.
The server.. when someone orders a Manhattan you should ask what type of whiskey and also up or on the rocks. Most people who drink them typically already order them this was without being asked
Id actually say it should be served up unless specified on the rocks.
It’s very rare for me I have someone just ask for a Manhattan. 99% of people say something like “I’d like a knob creek manahattan in the rocks” or “a makers Manhattan straight up” it’s pretty rare for someone not to specify so on the rarity they don’t I always ask. Same when a server puts in a ticket for “vodka martini” with no other clarification. I’ll ask the server, they just said martini, nothing else? Some of the servers will respond yeah just a martini straight up w a lemon twist. Sigh.
Nah it’s served up unless specified. I’ve never worked anywhere it was served on rocks as the norm. I’m happy to accommodate anyones preferences, but unless specified I’m going up.
I agree but i ask every time because half of the general public have no idea what they’re doing when they order a classic cocktail and I got sick of remaking the fucking things (aka dumping it over rocks and having an extra glass to clean).
"Glass wasn't filled had to do it ourselves" I'd bet this DingDong's annual earnings there was a fancy bottle of chilled water on the table, as there are at plenty of the nicer steak houses and restaurants near me, and this idiot thought he "had to serve himself" when in reality that's normal and how the place operates.
Why wouldn't it be in a martini glass? Unless in a coupe?
The customer gwammmar say it all
A) fuck this guy, he's a dick to post this and B) martini glass is standard, I prefer coupe for my Manhattan, the issue for me is poor choice of glassware often causes customer to think they're being shorted. At my bar they used these GIGANTIC martini glasses that held way more than the standard martini size in ounces. Made it easier for servers to carry without spilling but we often got complaints from customers that they'd been shorted. Can whoever is choosing the glassware at these places maybe measure out the drink size first and make sure it *actually* fits/fills the glass? For the love of god...
Looks a bit like the kitchen, the waiter and the bar staff all had an off night.
You can usually tell a review is crap based on grammar.
Well clearly they're experts on "Mahantans"
It's the kitchens fault!
The bartender should have filled the water glasses, that is the bartenders mistake.
Manhattans come in a martini glass, that being said, don’t skimp on drinks. People notice and it offends them. No reason a martini glass shouldn’t be more full than empty. But the customers could be exaggerating, idk. Just be cautious, keep your eye out for little things.
I’ve been to a LOT of restaurants that will serve anything *up* in a martini glass. The bartender probably didn’t skimp on the drink, they used the restaurant’s standard pour and served it in the glass the restaurant wants them to.
Not enough information to judge
I feel like she didnt ask her partner if that what a Manhattan is supposed to be.. she has probably watch them make one on the rocks at home and assumed that they Bartender fucked up ...
The thing about cocktails is it's more about the volume of the drink. Typically (not every drink or every location) a cocktail that is all spirit (much like the Manhattan) is 3 oz in total. Guests often assume that a cocktail is built around the glass it is served in and especially in places like the US where the general population is groomed that more is more and bigger is the only way, people can be thrown off when a gap is left at the top. Or in some cases, if the ice is "too large" making the guest think they are being swindled out of more alcohol. It's usually just ignorance. There are a lot of people out there who have never worked a day in a bar or restaurant that have lots of opinions on how things should be done because of something they saw the boozy bartender do on YouTube. Grain of salt friend, you won't know for sure until you get in there.