Jim:
During my time with Novell, I stayed at the Excelsior Hotel in Provo. In the
bar, one could order wine or beer to be brought to the table. For liquor,
they brought the setup and the customer then had to go over to a counter
that was, technically, a Utah State Liquor Board outlet. All the liquor at
the counter was in miniatures.
In the restaurant, one could order wine or beer.
I also ate at a Japanese restaurant and tried to order sake. They told me
that if I had brought my own, they could have warmed it up for me.
Bill Potts, CMS
Roseville, CA
http://metric1.org [SI Navigator]
> -----Original Message-----
> From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On
> Behalf Of James R. Frysinger
> Sent: March 25, 2001 05:36
> To: U.S. Metric Association
> Subject: [USMA:11817] RE: How much brandy?
>
>
> Not for about 15 years. At that time, one had to "brown-bag" the liquor
> and buy set-ups. Is it still that way? Would it have been more
> accurate to have said that SC is the only state that requires the sale
> of drinks by mini-bottles?
>
> Jim
>
> On Sunday 25 March 2001 0116, Bill Potts wrote:
> > Jim Frysinger wrote:
> > > We're apparently the only state that does not allow free-pour
> > > servings in
> >
> > bars.)
> >
> > I guess you've never been to Utah, then.
> >
> > Bill Potts, CMS
> > Roseville, CA
> > http://metric1.org [SI Navigator]
>
> --
> James R. Frysinger University/College of Charleston
> 10 Captiva Row Dept. of Physics and Astronomy
> Charleston, SC 29407 66 George Street
> 843.225.0805 Charleston, SC 29424
> http://www.cofc.edu/~frysingj [EMAIL PROTECTED]
> Cert. Adv. Metrication Specialist 843.953.7644
>
>
