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13 years ago
Canny: If that is so, then perhaps I am mistaken in thinking that an understaffed club at a busy time is not getting its A-list dancers in there . . . maybe it just doesn't have A-list dancers!
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13 years ago
Tommy -- The microwave dinner comment was mostly in jest -- I doubt that it would be allowed by government regulations in any case.
Che -- you are correct, I've not been on the opposite side of the bar (or whatever would be considered the opposite side of a SC from where the customers are) or had to deal with the egos and temperaments of strippers en masse (my guess is the most successful SC owners are the owns that have learned to use psychology more effectively than others). In truth I have been in a few clubs where the music was not blasted to the top level, but it's been a while. As to "no such thing" as too many dancers, I assume you view is that the more ladies, the more for you to choose from, and I concede the logic of your POV. However, I do know that when I've been in a club where the dancer to customer ratio exceeded 3-1, the vibe from the dancers was a lot less energetic than when its the opposite -- I think most likely because the bigger the crowd, the bigger the chance for a good take, and I think that it shows in the overall quality of the experience you can have. Of course. some one could take the opposite view that where there is limit cash to be had, the dancers may work harder for it; that just has not been my experience. Thanks for you comments.
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13 years ago
Yankee and Cheo:
Thanks. I like the idea of a catered buffet -- only problem is the same with the TV dinners, which is the ABC regulations usually require that the food be actually prepared onsite. Bar food (i.e. a limited menu of things that are not that difficult to prepare or screw up is another excellent suggestion. I would add that the more upscale (in terms of entertainers and corresponding cost of their company as well as decor), the better the food should be. And in that regard to Yankee's comment, I will note that in my experience in such establishments, the food is usually a loss leader!
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13 years ago
I was fearful that when Virginia went non-smoking it would drive business away from the clubs (though I do not smoke and concur with your comment). Happily it has not turned out so. I think may some guys figured out that the $$ they were sucking into their lungs could go for LDs instead!
Thanks for your comment.
article comment
13 years ago
Good article. I've never tipped a bouncer (or floorman as the clubs I frequent insist on calling them), but I can see where it could be a useful tool if you are not familiar with the club/area.