Most of the cooks I have known drink some similar inexpensive canned beer towards the end of shift because it’s low in alcohol, cold, easy to grab, and a pretty good carbohydrate and electrolyte containing beverage. I think most cooks have a bit of taste fatigue at the end of shift too.
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I don’t mind a lighter refreshing beer on occasion, Miller and the like are just awful though. Even among craft brewers you can typically find a nice blonde ale worth drinking, but then again wherei’m at we have a pretty good variety of local brewers so finding something worth drinking is easy.
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I was thinking “What level of hell is their workplace that drinking a Miller results in cheering?”
And do those who do not drink receive any sort of equivalent benefit?
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I happen to be on vacation in Grand Cayman this week where just yesterday we saw the option to buy a six-pack for the kitchen staff on the desert menu at the restaurant Tukka for $10 Cayman = $12.50 US. They don’t specify which beer it is though. The Lion Fish tacos are good here BTW.
I used to get 32oz High Life tall boys for $1.50 at the small supermarket down the road just a couple years ago. What a steal. They are $2.50 now.
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Isn’t it common enough at sushi bars to buy your chef sake? And of course, to be polite, they drink it then and there instead of waiting for their shift to end.
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Good point. There’s a time and place for every kind of beer. Professional brewing has been in my family since 1993 and I’ve had some of the most amazing stouts and IPAs a person can imagine. When the circumstances call for it though, sometimes a Miller High Life hits the spot.
Edit: I just remembered that Pabst Blue Ribbon won a medal at this year’s Great American Beer Festival. I’m not a fan of PBR, but that’s impressive because it’s tough to medal in that event.
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A sushi chef at a place i loved to go to would definitely drink the sake if someone bought him a round. I loved that guy he was very kind and awesome, he gifted me a neat glass windchime for my bday when i went there for lunch.
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Paul Kahan got that from Marc Vetri in Philly.
It isn’t a favorite but with a burger or chili dog on a hot day… PBR is a pretty good go with.
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Greenhouse Tavern in Cleveland has something similar - $10 menu item for a round and canned beer (“kitchen coffee”) on the dinner menu, or the same for a round of bloody marys for brunch. No idea of the particulars, but it always seemed nice
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PBR is one of the best beers that comes in 30 packs, if not the best.
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