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	<title type="text">Comments on: An  $18.00 Martini? Do I Get to Keep the Barstool?</title>
	<subtitle type="text">The blog of Bill Stephens' syndicated Food &#038; Wine section column, "Hey, Restaurant Guy!"</subtitle>

	<updated>2007-02-02T02:13:19Z</updated>
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	<entry>
		<title>By: lovergirl</title>
		<link rel="alternate" href="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-44" type="text/html" />

		<author>
			<name>lovergirl</name>
			
		</author>

		<id>http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-44</id>
		<updated>2007-01-16T21:36:02Z</updated>
		<published>2007-01-16T21:36:02Z</published>
		<content type="html" xml:base="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-44"><![CDATA[<p>Loud mouth soup, that&#8217;s what I call martinis.  When my s.o. orders a martini, I buckle my seat belt and prepare for a bumpy evening.  Gin should be outlawed, and those who order $18 martinis deserve what they get.</p>
]]></content>
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	</entry>
	<entry>
		<title>By: Momzilla</title>
		<link rel="alternate" href="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-42" type="text/html" />

		<author>
			<name>Momzilla</name>
			<uri>http://</uri>
		</author>

		<id>http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-42</id>
		<updated>2007-01-06T16:22:21Z</updated>
		<published>2007-01-06T16:22:21Z</published>
		<content type="html" xml:base="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-42"><![CDATA[<p>From a female perspective, these prices take the phrase &#8220;can I buy you a drink&#8221; to a whole new level.  That&#8217;s a little more indebted than I&#8217;m comfortable with.  No &#8220;hap-pa-nin&#8221; martini bars for me!</p>
]]></content>
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	<entry>
		<title>By: Coastman</title>
		<link rel="alternate" href="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-35" type="text/html" />

		<author>
			<name>Coastman</name>
			
		</author>

		<id>http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-35</id>
		<updated>2006-12-03T17:59:20Z</updated>
		<published>2006-12-03T17:59:20Z</published>
		<content type="html" xml:base="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-35"><![CDATA[<p>One more example of &#8220;The Emperor&#8217;s New Clothes&#8221;.  I will stick to wine, maybe even a glass of &#8220;the best house wine you have&#8221;!  No alcoholic drink is worth $18.00.  As far as being &#8220;where it&#8217;s happening&#8221;, I do not think that I want to be around a group of people so dumb that they will actually pay that price for a drink.</p>
]]></content>
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	<entry>
		<title>By: Bill</title>
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		<author>
			<name>Bill</name>
			<uri>http://heyrestaurantguy.com</uri>
		</author>

		<id>http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-34</id>
		<updated>2006-12-01T04:25:26Z</updated>
		<published>2006-12-01T04:25:26Z</published>
		<content type="html" xml:base="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-34"><![CDATA[<p>maybe they shouldn&#8217;t try to cover their whole overhead on one Martini.</p>
]]></content>
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	</entry>
	<entry>
		<title>By: shock</title>
		<link rel="alternate" href="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-33" type="text/html" />

		<author>
			<name>shock</name>
			
		</author>

		<id>http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-33</id>
		<updated>2006-12-01T01:27:10Z</updated>
		<published>2006-12-01T01:27:10Z</published>
		<content type="html" xml:base="http://heyrestaurantguy.com/2006/11/30/an-1800-martini/comment-page-1/#comment-33"><![CDATA[<p>But you are not taking overhead into your equation. Do you know what kind of rent or mortgage the operation must pay?  How about insurance?  And heating or cooling and lights and electricity for the refrigeration and ice machines that they had to buy in addition to the bar stool? And wages? (Bartenders are only the beginning: the manager has a salary, as do the servers, whoever orders the liquor, receives it, gets it into storage, gets it out when requisitioned, delivers to the bar, etc). And maintaining storage space? How about the computer system, if they have one. Don&#8217;t forget advertising.  The expenses go on and on and on. Revenue and profit are two different things. And, overhead is more expensive in some locations, such as New York.</p>
]]></content>
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