[greglepore]

I have a semi regular place-for bar type food, and a regular killer tapas place where I always sit at the bar where the pass is just to watch the amazing variety of plates go by.

Also a former bartender/restaurateur. 2006-7ish we always had a crowd of Countrywide sales types throwing coin around. That crashed and burned. But whenever I go out, I engage the server/bartender, introduce myself and get their name, and generally talk to them about whatever. It is the hospitality business after all. I also tip crazy good if deserved because I get how hard it can be, and how what they make is often not dependent on them but on the back of the house. As a result of both practices, I'm usually treated more like a patron than a customer.