British pubs for sociologists

I bought this book when it was published in 1996.

Quite amusing, until I got to this bit, on p52:

====The organisers of a three-day Real Ale festival in Belfast claimed that the event was "a great success", boasting that they had run out of beer during the final day. But local drinkers, when we asked for their comments, pointed out that the beer was free. "People here will drink anything if it's given to them for nothing" said one cynical pubgoer. ==== In fact the beer wasn't free, but admission to the hall was free on the last day because there wasn't much beer left. I know this because was there all week, as a volunteer.

Robin

Following up to Tim Vanhoof

I wonder how unaware people are of the service arrangements in pubs? I suppose if they see people bringing food to tables they could well be confused. Do people really not spot people waiting at the bar and the lack of any waiters? People bringing back their drinks?

Most British landlords worth their salt will approach the group and ask them whether they will be ordering a drink , or whether they just want to put their feet up at his expense.

That usually resolves the problem quite quickly. Dave

In article , Reid© writes

Efficient waiter service would be a good idea at several of the UK's busier pubs.

I've been to several where there are literally hundreds of people sitting outside, not drinking, and dozens more inside, not drinking. Those outside are waiting for those inside to order from the 2-3 staff that are taking their own sweet time.

I saw it happen many times in Cambridge. If I was feeling kind, or it was bunch of Swedish female language students or something, I'd go tell them.

I've also seen pubs with menus and things explaining that you need to order at the bar.

Of course, foreigners probably think we are mad for going abroad and trying to get served at the bar, or pay for each round individually.

It takes a finite amount of time. The confusion comes in that it is not uncommon for folks in other lands to order from the bar, especially if they aren't planning on using a table (playing pool, darts, whatever). So just because I see someone ordering from the bar, doesn't mean it is what I need to do. Furthermore, if they are anticipating food orders, many bars "over here" don't want you to order from the bar so that the table service can earn their keep. I've been "waived off" so to speak over here when attempting to order from the bar when there was table service. The final confusion of course is that pubs on this side of the pond (those english and irish "themed" pubs) often DO have table service. So one doesn't necessarily go in expecting it to be much different. Like I said, it takes a finite amount of time to figure out the system.

I doubt that they were confused about the service, since in many Italian bars self-service is the rule. And sitting at a table chatting for 45 minutes without ordering anything is also not unknown in Italy....

In message , me writes

I've been to Belgian bars where table service makes no sense. The heaving crowd standing in the Kettle bar in Ghent could not possibly be served that way. Any time there are no tables or spaces at the bar tracking your tab becomes much harder and bar service and instant payment becomes the norm.

Paying for each round immediately is pretty common anyway, for everyone but tourists. It can save a serious amount of time & frustration when you're ready to leave each bar in my experience.

I think you're right, foreigners expect to have the choice and for some reason tourists choose the table+table service option wherever they are (including the brits abroad).

The French are a whole different story, they never seem to be interested in getting served anyway, they just seem to want a place to sit and enjoy a smoke. Or maybe its just the ones I've seen ;)

The problem is that this isn't quite true. Waiter service is rare nowadays, although it used to be very common in large multi-roomed pubs in which not every room had a bar. It still exists in a few places, most notably the tiny number of pubs which have no bar or beer pumps, in which beer is served by gravity from barrels kept in a cellar or tap room. An example is the Lord Nelson at Burnham Thorpe, where you come in, sit down (or stand around) and the gaffer asks you what you want. He then goes off with tray and glasses to fetch your beer.

Alan Harrison

Why would we believe anything you write if you think British pubs have waiters. Have you even set foot in the UK?

Tony

The wonderful Circus Tavern in Manchester (the smallest urban pub anywhere?) has also introduced waitress service to reduce crowing at the very small bar.

JC

Lot of problems with roosters, was there?

In message , John C writes

There are a surprising number of pubs with bell-service buttons still visible. I think my closest pub used them up till the 1930s. Even more civilised than trying to catch the eye of an often elusive waiter!

I wonder what foreigners make of the bells often hanging by our bars, especially since only the pub locals know if it should be rung for service or not (and many of us never do find out!).

Didn't read the whole thing, but it always amused me to see the reaction of the barman when, having served a coach-load of tourists, he realises that all 50 of them want to pay individually.

Who not try reading and getting to understand a post before responding next time?

Not a problem in my local, The Barn Owl in Exeter.

If the food servers see someone in teir area with an empty glass, and aren't physically serving someone at the time, they will ask if they want another bringing, this is irrespective of if they have a wooden spoon indicating they are running a tab or not.

Surprisingly it's also standard practice to ask anyone coming to the bar for the first time if they want to run a tab, but at busy periods it does speed things up as the bar staff are not having to sort change out every time someone buys a drink.

Even more surprisingly, considering practices in most pubs, they do not take any form of card over the bar when the tab is set up, they simply rely on the customers honesty.

Just shame the beer range is limited to 6X, Bass & Tetley on draught & St Peters Organic Ale in bottles.

Following up to Tony Day

^^^^^^^^^^^^^^^^^^^

Er.....

Following up to congokid

I think if they are understaffed for bar service the next stage in staff fully for bar service. To staff for table service and accommodate the needs of UK style pour it down your neck as fast as possible drinking needs quite a few staff or maybe jug service?

Following up to Paul Shirley

I suppose getting into the shoving and pushing and waving a tenner is a bit daunting in a foreign culture? When there is bar service in Spain I have noticed people making a space and giving priority to the foreigner (not in a touristy place of course) I would like to think that happened here and perhaps it might in a non tourist area?

Not just France, Italy and Spain too, they are not focused on getting pissed.