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Citi Field Tickets & Concessions

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  • #91
    New York Deli Pastrami! Hand carved! Piled High!




    Huh? $10.50? Weighed Portions? Like Subway? But, but, but I thought......."Piled high???"



    What the $#@*?

    Last edited by Rob R; 04-22-2011, 12:13 AM.

    Comment


    • #92
      Originally posted by majorleads View Post
      Only Mets fans get the tasty pastrami sandwich.
      But...but....but.... I wasn't even wearing my Yankee cap! (I'm not THAT big of a d-bag to wear one in enemy territory!).

      Comment


      • #93
        I was thinking of trying it but how big was the sandwich? A place like Katz's Delicatessen sells a rather small sandwich for about the same money.
        The Mets have the best, smartest fans in baseball.

        Comment


        • #94
          Originally posted by Blue387 View Post
          I was thinking of trying it but how big was the sandwich? A place like Katz's Delicatessen sells a rather small sandwich for about the same money.
          Quality-wise, there is no comparison to Katz's pastrami. Not even close. Katz's melts in your mouth and is specially seasoned and cured. Quality and taste-wise, the pastrami at Citi Field is something you might find at a local supermarket, only a lot more expensive, considering the scraps they give you. A rip-off, IMO. Katz's doesn't pile it as high as Carnegie, for instance, but you still get significantly more at Katz's than the sandwich I got at Citi Field. Katz's is $16 a sandwich I believe, but in a whole other league. The picture above is actually one half of my sandwich that I took before I even took a bite. Not very much meat, and as you can see, a few odd-looking pieces that are slightly bigger and thicker than chipped beef.

          Comment


          • #95
            Oh...and as you can see from the above picture, the carver cut most slices with the grain, instead of against it, which is a no-no and makes the meat tougher (which it was). He clearly had no training or clue what to do. And determining the direction of the grain in pastrami, corned beef and brisket is quite easy and obvious. Bottom line is they just want your money and could care less about the quality, presentation or doing it right.

            Save your money.
            Last edited by Rob R; 04-22-2011, 01:02 AM.

            Comment


            • #96
              Originally posted by Rob R View Post
              ...they really need better ventilation at the park. You can smell the overpowering grease, sausage fat and onions wafting out from the Premio Stand throughout the entire park, no matter where you're at, and it remains on your clothes and hair. Couldn't wait to get home to shower it off. My jacket still reeks of it.
              The smells from the Sausage and Peppers stands are a holdover from Shea - I'd say that most Mets fans love that smell, myself included. Smells like home field.
              sigpic A different classic baseball blog https://twitter.com/behindthebagbtb

              Comment


              • #97
                Originally posted by alpineinc View Post
                The smells from the Sausage and Peppers stands are a holdover from Shea - I'd say that most Mets fans love that smell, myself included. Smells like home field.
                Oh, how I love it! You're not kidding it smells like home field. To this day, I can be anywhere and if I smell sausage & peppers, I feel as if I'm in the Mezzanine at Shea.

                Comment


                • #98
                  I love that smell too as soon as you walk in the stadium and I agree, makes you feel like you're at the home park. I've been smelling those sausage & peppers since I was a kid and I hope it never changes.

                  Rob R. is right though, the fried dough stand does suck and reeks of bad oil. It's my least favorite thing food-wise in all of Citi Field. They should fry individual zeppolies instead of that massive flat piece of dough. Might make 'em a little less greasy & easier to drain.

                  Comment


                  • #99
                    Originally posted by Rob R View Post
                    My friend, who probably wasn't paying close attention, bought one anyway, which initially surprised me, because she's usually nitpicky. She decided that she'd eat half and give the other half to another friend who remained seated. She asked for another plate, and the other goofball that worked there said, "We can't give you another plate." I chimed in and asked, "Why not?" "They count them," was his retort, almost apologetically.

                    Holy &#%. I suddenly had a vision of Fred and Jeff, immediately after the game, behind the concession stands and hunched over, counting all the plates one by one. Wouldn't surprise me. For those doubting my story (afterall, I'm a Yankee fan), this fried dough stand is on the field level, RF corner, before the bridge. Go ahead. Ask for another plate. I dare you.
                    This policy / procedure is nothing new.

                    In high school, some chicks I used to hang around with worked at a movie theater. They were given a set amount of popcorn buckets and soda cups at the beginning of their shift. At closing, they had to count how many they had left, and would be forced to make up the difference if their count was short when compared to the register tape. If a cup was damaged, they had to hold on to the damaged cup as 'proof' that it wasn't given away. They really have no way of tracking popcorn and soda being 'sold', so they use the cup count method.

                    My dad used to ride the bus with this guy Eddie who would set up beer vendor trays in the Mezzanine at Shea. They had five or six beer taps all conencted by one handle, and they'd pull the handle over the old tray, which had the old wax cups in it, and pull the tray forward to fill each row. Eddie couldn't give my dad a beer, but he could refill his existing cup. So, my dad would go down there, and pull the handle to fill my dad's cup. Five of the taps dumped beer into the sink, and my dad's cup got filled. They can count cups, but cannot count beer out of a keg (within reason such that the ends justify the means).

                    A college buddy of mine used to vend at the Meadowlands. He, too, was responsible for whatever was in his vending tray. If he 'gave' something away, and tried to claim it damaged, he would have to bring back the damaged product. He'd be out the difference.

                    I was in the Prom Club last season, and an unruly couple who were dropping benjamins on mixed drinks were upset that they were being served in the small rocksish glasses. So, they simply took one of the 'beer' cups, and poured their two drinks into the beer cup. The "Alcohol Supervisor" comes over, and scolds the couple for doing so, iterating that the server would now be short in her cup count, because that is how they track things.

                    It's no difference with plates. They can't track dough that easily.

                    Cheers!
                    -Doug
                    20-Game Saturday Plan, Prom Box 423.

                    Comment


                    • That makes sense for a stationary vendor of beer, because you're dealing with alcohol and measuring the volume of liquid in the keg before / after is totally impractical. But for the guys that roam around, all it takes is a supervisor to count beers out and beers in, then the vendor has to come up with the cash for the missing sold beers.

                      But counting cups & plates is so retarded, how little do they trust their vendors at sports events? I guess I shouldn't be surprised, the people that work there are so fat lazy and stupid in general that they're probably criminals that can't find work anywhere else

                      Comment


                      • Originally posted by GordonGecko View Post
                        That makes sense for a stationary vendor of beer, because you're dealing with alcohol and measuring the volume of liquid in the keg before / after is totally impractical. But for the guys that roam around, all it takes is a supervisor to count beers out and beers in, then the vendor has to come up with the cash for the missing sold beers.

                        But counting cups & plates is so retarded, how little do they trust their vendors at sports events? I guess I shouldn't be surprised, the people that work there are so fat lazy and stupid in general that they're probably criminals that can't find work anywhere else
                        For all we know it could be a bluff when it comes to counting. Maybe management believes in fear and intimidation. They can count all they want. In the end, there is an expected profit from a given set. If the revenue generated doesn't match what is expected of the set, then they have a problem with stuff walking away.

                        A half barrel of beer hold 15.6 gallons. That's about 125 pints (16-oz) of beer. We know that there foam and overpour issues, so someone factors in losses for that. If they lose 10 percent to foam / overpours, then that keg should generate about 110 sales. If the drawer at the end doesn't match the number of kegs used, then they can figure out something is wrong. it's not that hard to figure out if stuff is walking out the back door.

                        The cup counting thing also helps prevent the "Good Old Boy Network" from starting a chapter at the ballpark. "Hey, my boy is working the ____, lets get some free ___."

                        Cheers!
                        -Doug
                        20-Game Saturday Plan, Prom Box 423.

                        Comment


                        • Maybe they should automate everything



                          http://www.bottomsupbeer.com/

                          Comment


                          • Originally posted by GordonGecko View Post
                            Maybe they should automate everything



                            http://www.bottomsupbeer.com/
                            The MADD lobby will have a field day with this. "A way to serve more beer faster? People get drunk enough at games" they will claim.

                            I am impressed, though. It does take all the waste out. I wonder how long it would take to make a ROI on the system / cups.

                            Cheers!
                            -Doug
                            20-Game Saturday Plan, Prom Box 423.

                            Comment


                            • Originally posted by GordonGecko View Post
                              That makes sense for a stationary vendor of beer, because you're dealing with alcohol and measuring the volume of liquid in the keg before / after is totally impractical. But for the guys that roam around, all it takes is a supervisor to count beers out and beers in, then the vendor has to come up with the cash for the missing sold beers.

                              But counting cups & plates is so retarded, how little do they trust their vendors at sports events? I guess I shouldn't be surprised, the people that work there are so fat lazy and stupid in general that they're probably criminals that can't find work anywhere else
                              A little harsh on the vendors, everyone cannot be beautiful and rich. I will tell you what, I trust those guys more than the trust fund wall streeters who had the money to buy the ridiculiously priced tickets at the 2008/2009 Shea/Citi Field until there greed and corruption cost them and us billions of dollars. At least the vendors perform a service. BTW, the founders of this thread were predominately made up of internet scalpers who thought they were going to get rich by reselling Mets tickets. Now if they stopped going to the gym, they would have all the qualifications to be a vendor!!

                              Comment


                              • Originally posted by alpineinc View Post
                                The smells from the Sausage and Peppers stands are a holdover from Shea - I'd say that most Mets fans love that smell, myself included. Smells like home field.
                                Originally posted by WillMissShea View Post
                                Oh, how I love it! You're not kidding it smells like home field. To this day, I can be anywhere and if I smell sausage & peppers, I feel as if I'm in the Mezzanine at Shea.
                                Originally posted by Met addict View Post
                                I love that smell too as soon as you walk in the stadium and I agree, makes you feel like you're at the home park. I've been smelling those sausage & peppers since I was a kid and I hope it never changes.

                                Rob R. is right though, the fried dough stand does suck and reeks of bad oil. It's my least favorite thing food-wise in all of Citi Field. They should fry individual zeppolies instead of that massive flat piece of dough. Might make 'em a little less greasy & easier to drain.
                                Don't get me wrong guys, I too love the smell of sausage, peppers and onions grilling. But, to me, it seemed more of a greasy, oily, onion-y smell. Maybe it just didn't agree with my senses last night, and perhaps the smell remaining on my jacket was the reason I complained in the first place.

                                Speaking of sausage, pepper and onion heros, you haven't lived till you had one off a truck that parks on Woodhaven Blvd in Rego Park, alongside the cemetery. Legendary.

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