Actually I find it incredibly annoying at rugby as it means people are always getting up and down, the whole crowd seems restless. Besides, how many pints would you like thrown over yourself every time we score? I'd rather we keep it to the concourse, and get them pulling pints earlier
Where do you watch your rugby?
This was at twickenham a couple of years ago, went to army vs navy match and a couple of the 6 nations, maybe I was unlucky but every minute or so we'd have people squeezing past getting beers
Actually I find it incredibly annoying at rugby as it means people are always getting up and down, the whole crowd seems restless. Besides, how many pints would you like thrown over yourself every time we score? I'd rather we keep it to the concourse, and get them pulling pints earlier
Where do you watch your rugby?
This was at twickenham a couple of years ago, went to army vs navy match and a couple of the 6 nations, maybe I was unlucky but every minute or so we'd have people squeezing past getting beers
Ah I see - its a different situation at Twickers compared with club games, plenty of room to move around, move away from beer/toilet routes, or below the most popular premiership games, walk around the ground with your beer and meet other fans. Still its better than a decade ago when it was standing and evryone brought in their own supply of alcohol - it was too crowded to move to get beers or go to the toilets - floor was a river you didnt want to swim in!
Negagtive one burger one frigging hot dog pepsi bottle of water fruit pastel and a fudging bovril is the problem not 2 lagers. Do one food eaters now!!
I always find it usually the food people that slow it down pack the fatties i'n a separate queue to where the beer is served
The foods is already cooked but the beer needs pouring. There lies the problem.
And they walk from one end of the kiosk to the other to get it. Why don't the club do some simple time and motion studies. I don't think its all the fault of the staff. Having a crap layout and system is part of the problem. It's seriously costing the club money in lost sales.
I gave up on getting things at half time years ago. Like others have said, i see no reason why they can't pour a pint before half time and have them stacked up like they do everywhere else. It's not rocket science.
I gave up on getting things at half time years ago. Like others have said, i see no reason why they can't pour a pint before half time and have them stacked up like they do everywhere else. It's not rocket science.
Do you have trouble getting your diet coke at half-time then?
I gave up on getting things at half time years ago. Like others have said, i see no reason why they can't pour a pint before half time and have them stacked up like they do everywhere else. It's not rocket science.
Do you have trouble getting your diet coke at half-time then?
Imagine that, getting infront of you at a food counter to get a drink, impossible!
Used to have a pub, really can't get my head round how you would sell a substantial amount of real ale at a match - take it the Best is keg - why throw it away if so ?
Last year they used to pre pour pints, but would be left with loads left over and would have to tip them away or if you were lucky they would often come out with the left over pints on trays and would give them out for free, ment not getting back to your seat till 60 mins on the clock but I indulged a few times when I was skint, stopped now tho. I think there should deffo Be separate food and beer kiosks, am so lucky that mrs mog often leaves 10 mins before half time and gets a few in for me and mog... Thank you Sandra!!!
There are some excellent suggestions on here, which as Henry said should be forwarded to CAFC via E-mail. However, regarding the technology that pours six pints at once forget that, cost of machines are prohibitive at present. For me it's simple though start pouring beer dead on 3.35pm will ease the queing massively & yes I have suggested it to Mick/Rick.
in the lower west I was queuing for some cider on saturday and there were pre-poured 3/4 pints of fosters under the counter that they topped up when customers asked for them. The delay was with the John Smiths. Also, more delays happen due to having to share one pair of tongs for the baked goods and not using initiative when waiting to use the tongs by starting to serve a second person. there were also 3 staff members collecting their bags and bits and bobs from the staff only area right on half time, and having a chat - one is a supervisor/manager surely that is bad planning to be ending shifts at that time when the counter is full of people waiting to be served?
I dont think that would help, that would confuse everyone more. I think in the west there is a massive space issue, but in the north they have enough space to have 1 person on food and drinks and 1 person taking orders and money would improve thigns greatly but in the lower west, there just isn't enough room for more than about 4 staff.
In Japanese sports stadia they have hot food dispensed from vending machines - how hard can it be? In S America staff wander down aisles with food Leaving staff to get on with the real job in hand, serving fine ales and that lager stuff.
or this is available from Spain - microwaves meals once selection is made
I blame SCP he has improved the football so much i no longer feel the need to cram down a couple a pints in the 10 mins before or 15mins in the middle purely to get through a match.
Last year they used to pre pour pints, but would be left with loads left over and would have to tip them away or if you were lucky they would often come out with the left over pints on trays and would give them out for free, ment not getting back to your seat till 60 mins on the clock but I indulged a few times when I was skint, stopped now tho. I think there should deffo Be separate food and beer kiosks, am so lucky that mrs mog often leaves 10 mins before half time and gets a few in for me and mog... Thank you Sandra!!!
Seriously? They had pints left over??
The only way this could have happened is if the serving staff carried on "pre-pouring" at a rate of knots even after the queue had started to subside or the second half was approaching. Surely with the slightest bit of management or instruction this could be avoided.
There must be a minimum of a few hundred pints(?) consumed from each kiosk so set a limit on number to pre-pour or set a time limit after which pre-pouring is to end... All it needs is one person with some sense to manage/instruct the monkeys and we're sorted.
As others have said, not rocket science and so much wasted income for the club. I know plenty of people who are willing to hand over their cash for a beer, but they don't bother as the amount of time it takes to purchase.
Within my circle in North Upper as it stands, one of us has to leave at the 40min mark, we receive our pints with only a few minutes remaining of half-time and regularly then miss the next 5-10mins of the second half - all this effort for what is a rather expensive and not the best tasting pint of fosters out there! - no wonder so many don't bother.
It has been like this for so long that if anyone ever does decide to pour some out a few minutes before the half time whistle goes the club will need to advertise it widely because many drinkers no longer even bother to queue.
Have a bar at which its £3 a pint or a fiver for two, right money only, and watch 'em shift (provided it has been poured that is!
Because you can't take it into your seat even in a plastic cup, you ain't going to wait until kick-off to buy a pint unless you want to down it in one. Funny how you can take it into your seat at rugby matches but not at footy. Whose rule is that?
Its because rugby is cack, so the have to do something to take the pain away.
Comments
Still its better than a decade ago when it was standing and evryone brought in their own supply of alcohol - it was too crowded to move to get beers or go to the toilets - floor was a river you didnt want to swim in!
Even if its only implemented in one stand for a few games and compare the takings.
You're right Adam, but all they need to do is work out, how many as a minimum they sell at HT at each kiosk and pre pour say 80% of said amount.
Everyone would get served quicker, there would be no wastage & more is likely to be sold in the long term, when word gets round.
I dont think that would help, that would confuse everyone more. I think in the west there is a massive space issue, but in the north they have enough space to have 1 person on food and drinks and 1 person taking orders and money would improve thigns greatly but in the lower west, there just isn't enough room for more than about 4 staff.
In S America staff wander down aisles with food
Leaving staff to get on with the real job in hand, serving fine ales and that lager stuff.
or this is available from Spain - microwaves meals once selection is made
I blame SCP he has improved the football so much i no longer feel the need to cram down a couple a pints in the 10 mins before or 15mins in the middle purely to get through a match.
Seriously? They had pints left over??
The only way this could have happened is if the serving staff carried on "pre-pouring" at a rate of knots even after the queue had started to subside or the second half was approaching. Surely with the slightest bit of management or instruction this could be avoided.
There must be a minimum of a few hundred pints(?) consumed from each kiosk so set a limit on number to pre-pour or set a time limit after which pre-pouring is to end... All it needs is one person with some sense to manage/instruct the monkeys and we're sorted.
As others have said, not rocket science and so much wasted income for the club. I know plenty of people who are willing to hand over their cash for a beer, but they don't bother as the amount of time it takes to purchase.
Within my circle in North Upper as it stands, one of us has to leave at the 40min mark, we receive our pints with only a few minutes remaining of half-time and regularly then miss the next 5-10mins of the second half - all this effort for what is a rather expensive and not the best tasting pint of fosters out there! - no wonder so many don't bother.