I’m a huge advocate of ice. I don’t profile, I like all types of ice: crushed, cubed, shaved, crescent, blocks. Which makes living in an apartment with a non ice producing refrigerator very difficult, but alas, I battle through. However, when I go out to eat, especially at a place where I must tip a waiter, I expect them to maintain the proper ice to drink ratio throughout the duration of the meal. Not just at the start, but until I sign that receipt.
So what is the proper ice to drink ratio? It’s a simple fraction and I don’t know most fractions, 3/4 of the glass must be ice. You may think thats a lot, but you have to factor in meltability of the cubes. For all the Jake Paul fans out there ice breaks down and melts quite quickly.
You ever have an unsweetened ice tea without ice? I’d rather drink my own piss. No ice, no dice (I just came up with that, blogging on the fly baby!). So taking this all into consideration, can a place like Morton’s or The Polo Lounge at The Beverly Hills Hotel be a 5 star restaurant without executing the proper ice to drink ratio throughout the meal? The answer is no. I don’t understand why nice restaurants have a bread guy, a wine guy, a food guy, a dessert guy, but no ice guy? I want an ice guy damnit! And to be honest, I don’t think we should only be holding 5 star restaurants accountable, even Applebee’s should be held to a higher ice standard. It’s not a monumental request to keep the ice fresh. Yet I continuously receive swamp water when I dine out. There’s no doubt in my mind Bobby Bouche would be the first to tell you that quality water is almost always coupled with ice.
Music…
