CI Bartenders, Servers, Cooks, et al

– a different kind of review –

Would you wonder why a tavern would habitually over pour customers, let them get so drunk they can hardly stand? That’s where all the Confidential Informants and government assets hang out.

How does an owner sustain the losses? They don’t. How do they stay in business? Somebody’s paying them.

Why suddenly out of the blue do taverns fill up with black Africans at night, then spill over into the day? Because they love big drinks at little drink prices – everybody knows they get 2-3 for one price in one glass – everybody, not only Africans. And black Africans when they drink, love to talk. Everybody’s got a secret they’re dying to share.

There’s something not right about telling white people to come during the day and to stay away at night when the black Africans fill the place. This is 2023. Segregation was supposed to be over.

My husband and I were told by a black African man to leave; it was still day light. He was adamant and threatening and was conducting business and didn’t want us around – a public pub!

If your tavern or local watering hole is over pouring it may not be for bigger TIPS in the money category.

How does someone stay in business when everybody else is floundering?

Just a heads up to keep your lips sealed when out drinking with buddies. There’s always someone listening and recording. The staff are all connected people. Don’t leave your drink unattended. Unfortunately, it’s not safe.

And remember this, there are no friends in bars, even though they act the part; it’s all an act.







Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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