"A very nice experience and excellent service with one exception—the lobby bartender Jake and his ridiculous power play. I had dinner the evening before and ordered a chilled Grey Goose in a martini glass, which arrived perfectly chilled with ice crystals and nearly to the rim, just as it should (I bartended my way through 7 years of school). When I ordered the same cocktail the next night thinking it would be the perfect pre dinner libation from the night before, I was unfortunately and vicariously introduced to “Jake”, as it arrived with zero ice crystals (I doubt he even bothered to chill it, and looked like a thimble of water had been poured into the glass. When I voiced my disappoint to my WONDERFUL server, she promptly returned it to the bar and just as promptly returned to the table to report that “Jake” had “measured it and “was happy to charge me for two cocktails if I wanted it to the rim. Needless to say, I had zero interest in engaging “Jake” on his little power trip (it quickly became apparent that it was precisely that), so I declined his condescending offer and ordered a glass of wine instead—which arrived as another ridiculously short pour along with the original and no doubt now room temperature cocktail with a message from “Jake” via my server that he was going to have to discard the cocktail anyhow. Once again, I sent back the cocktail with a “not interested” message for “Jake” and sipped my half pour of wine while enjoying a $65 perfectly prepared steak. I share this blemish on an otherwise great Toscano dinner as an illustration of how the stingy stubbornness of a single bartender can cast a shadow over otherwise splendid and gracious service and as an illustration of how such an approach actually cost his restaurant and hotel the price of a wasted cocktail because “Jake” apparently felt that defending his absurd pour was more important than making the customer happy—after I had generously paid and tipped the night before. Well done Jake."
