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Sunday, 23 September 2007 |
MYRTLE BEACH -- In the nearly two years since the hospitality industry was shaken and stirred by the beginning of the free-pour era for cocktails, the change that started out rocky has become as smooth as a 40-year-old oak-cured bourbon. "Every restaurant I've talked to that has made the switch likes it," said Tom Sponseller, president of the S.C. Hospitality Association. Nor have there been any consumer complaints, he said.
Read more at The (Myrtle Beach) Sun News...
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