Post #792700 by Sandbartender on Sat, Jan 26, 2019 12:19 PM

On 2019-01-24 05:09, tikiskip wrote:

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But one thing to think of I don't know if a Kahiki like place would even be allowed to open these days what with all the flammable's and even health code wise.

Think about cleaning the Kahiki, those lights way up high collecting dust and heck bugs.
In one of my Kahiki video's you can see a Cockroach walking on a light I was focused on.

Side note EVERY restaurant and bar has roaches, Now they might have them under control at from time to time.
But the cleanest roach free place will have roaches brought in with the first stock delivery and if not then even sooner with your first customer or even that worker next to you.
Roaches ride in on these things, they are in the boxes and on people, think of where some people live, Nice house, crappy apt, Homeless shelter, under a bridge etc. and a pocket or purse is a good place for a roach to thrive really.

I talked to our pest control guy, and all that makes sense too as roaches like the syrups and even the glue from the stock.

Now since they also like to live in cracks and crevasses a tiki bar is custom made for roaches, it is roach Shangri-La.

Landlords know these things and at times won't even let a restaurant in their for rent spots.

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So all this makes tiki lite a bit more attractive to the new tiki bar starter that and the lower cost of décor.

That I do understand.

You're dead right about that, Skip! I wonder if that's why so many of the newer TIKI tiki bars don't serve food? Helps cut down on the pest control and ease things with landlords?
It certainly has to cut down on initial investment and build-out costs, as well as ongoing inventory cost and wastage.

Back in the day I worked at a Chinese restaurant, and the owners were really good about bugs- but with all that frying/etc it was a pretty ongoing battle.
I loved working that bar though. Tiny service bar, and since I was the only one of the entire staff that knew how to mix a drink I became the de facto bar manager-
IN addition to waiting tables AND delivering when our second cook was too busy in the kitchen. LOL