The model of service most servers and bartenders are taught treats “no” as a last resort. But sometimes there is no other choice.
Customer expectations have reached a point where nearly every bar and restaurant in Seattle has an understood obligation to offer craft cocktails, even if that’s not the focus of the establishment. That’s a problem.
Tech workers represent something of a white whale: Laden with disposable income, they’re inclined to spend it on drinks in a way that previous generations of Americans largely have not been.
