Message 6521 of 22774 in Behind the Bar

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I personally think the exact opposite logic applies - A high tourism joint 
would probably have an easier time being unflexible when it comes to non-menu 
offerings, while a place that relies on regulars would need to be more 
flexible to suit it's ever changing regulars needs. I've worked in a few bars 
long enough to see that even though certain regulars will endure, they're 
definitely subject to gradual change, and from one year to the next you may 
have a relatively large turnover of regular patrons. To generate new regulars, 
flexibility is the key. It's rare that a regular doesn't have something that 
they require that is specific to them personally. I once had a guy that 
brought in his own martini glass. We'd keep it in it's own special place, wash 
it by hand, and when he'd come in, his martinis were always served in this 
glass. I probably made $100 a week off this one guy. I'd definitely go out of 
my way to cultivate more just like him.

-- 
Cheers! - Josh @ BarSim
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