I travel for business nearly every week. A significant portion of my time is spent in airport’s restaurants and bars. This is mostly self imposed. Often times, the last meeting of the day is several hours before the flight, and I’ve already been kicked out of the hotel. I could easily eat offsite, I could show up at the last minute, breeze through CLEAR and TSA-Pre and hit the gate just before they close the doors, but what would be the fun in that? There are other places than the airport bar to kill the last bit of time, but none could be as uniquely entertaining.
Airport and Bar
Prior to doing what I do know I managed restaurants and bars of a variety of shapes and sizes. The common element that ran through these businesses was that they were up market with high check averages and deep wine lists. When you are running a business of this type there is an emphasis on service, knowledge and product quality. Creating an unparalleled experience for the guest is one of the ways you can justify a $95 steak and $300 bottle of wine. After a decade and a half in this environment I notice everything – the dirty corners, spotty glassware, misspelled menu items, the quality (or lack) of the ingredients, and how knowledgeable and well trained the staff is (or not). It would be a lot easier to just be able to sit and enjoy a meal, oblivious to the details, but such is my lot in life, and now I get to share it with you.
Airport and Bar 