I was at a restaurant in San Francisco a couple weeks ago when I noticed something odd.
It was a sign that said: “Glass Door.
It said something about glass being made from glass and glass doors being made out of glass.
When I looked up the glass door I saw that it had a sign on it that said, “No Dish.
Open 24 hours.”
The sign was a little goofy.
I was hoping that maybe this was just some kind of promotional thing.
Maybe the restaurant was trying to get people to eat more.
But I wasn’t going to let that stop me from asking.
After asking around and checking with the restaurant’s owner, I got a different take on the situation.
“No, no, it’s real,” he told me.
“I’ve been trying to build this glass wall for years.
And it’s never worked.
It doesn’t have a beer tap.
It’s not as big a deal.
And the thing is, I was just out of beer.
It happens, but it never happens in my life.”
I wasn, I think, surprised at how quickly he came to that conclusion.
“There’s a little bit of a misconception about beer in San Franciscos restaurants,” he said.
“Beer is a big part of the culture.
You don’t go into a restaurant and expect people to be drinking.”
But, he said, when you ask people to pay attention to you and make sure they’re paying attention, you’ll see a significant improvement.
“You’ll start to see the change in the food.
And then the beer taps start popping up and people start paying attention.”
What makes a beer-friendly restaurant?
A lot of things.
One of the biggest is the environment.
“It has to be clean,” said Joe Lassalle, a barista at the legendary Tasty Buddha restaurant on Santa Clara Street.
Lassal said he was shocked when he started working at Tasty Buddies a few years ago.
He said it was a different atmosphere than his usual environment.
But he also added that there were other benefits to having a beer garden.
“People come in and they’re just having a drink and they think it’s great,” Lassala said.
Lassesal and his team have worked with many breweries to build their tap lines and make their beers more drinkable.
The beers at Tastic Buddha have become very drinkable and easy to drink.
But when Lassals team put the garden on, it was hard for people to get the same kind of attention and attention for their food.
“A lot of people say, ‘Oh, it is too crowded,'” Lassall said.
But the people who do work in the beer garden are very friendly.
They’re a group of people who love to help each other out and want to support one another.
Lissal, who is also the manager of the Tasty Buns, said the atmosphere was perfect for the beer gardens.
“We’ve been there for years and years and there’s been so much beer in the garden that it’s almost a family,” he explained.
“So when you come in, you want to hang out and have a good time.
It really makes me feel good.”
And he said he has seen that a lot of customers love it.
“They’re just like, ‘Thank you, it really helps my business,'” Lissap said.
One other advantage of the glass walls: they help make it easier for the servers to keep track of who’s drinking and who’s not.
“When you’re opening a restaurant, the first thing you have to do is check with the people that you serve, and that’s usually a bartender,” said Chris Burdick, the owner of Burdicks Pub, who has worked in San Fran since 1996.
“Then you have your list of customers and they know when they can get their food and when they’re going to get their drinks.”
Burdricks Pub serves all kinds of drinks, from cocktails to beers.
Burdkins Pub has a restaurant on the ground floor that serves all types of drinks and a beer bar downstairs.
But Burdys Pub has two glass walls.
The first wall is open 24 hours a day, and the second is open seven days a week.
“One of the things we did was, we built a little glass door and put the beer door out there for people who are not necessarily regulars to know that they can come in here and drink beer, or sit and watch the game,” Burdills said.
Bautz said it’s a small thing, but one that’s been a great way to keep the service high.
“If we’re open, we’re also open.
If we’re not open, then people don’t come in,” he added.
“And that’s really nice.” So