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of Ginger Man - New York, NY
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"I am bartender at the Ginger Man in New York City and I want to thank all the people who took some time to write a review of our bar. I would like to respond to some of your comments and concerns to help your experience be a good one at the Ginger Man.
About half our staff has been working here for over 4 years, and I am an 8 year veteran myself. That should tell you something about the place. It is a great environment to work in and we really do enjoy our jobs.
The clientele is a mixed bag, as some of you have noticed. Because of our location, we have a high volume of commuters and professional people who come to enjoy the big space, which we pack to the brim on Thursday nights (there may even be a line to get in) and every night during the "busy season", which is Oct-Feb. This can tend to give the place an anyonymous feel, but we also have a phenomenal collection of local regulars who have been coming in for years, and have developed a good relationship with the staff. If you'd like to enjoy a relaxing beer experience and chat, the best times during the week are very early evening, maybe between 4 and 6, Saturday nights before 10 (we get packed to the gills with young 20 somethings after 10), and Sundays.
As some of you have commented, it is a delicate balancing act to have 66 beers on tap, and to try to create a variety that appeals to everyone. We do beer and line maintenance at least twice a day, and because of our high volume, it is extremely rare that any beer sits around for very long, and we pull it promptly if it's past its prime. Fresh and tasty beer is absolutely a priority, and a lot of care goes into maintaining proper temperatures and promoting beers that excel the norm.
We offer small samples of our draft beers, and really try to give good recommendations. This is also a challenge we embrace. From the beer nuts who enjoy playing "stump the bartender" to the guy who walks up and just says, "what's good?", most of us have enough knowledge and experience to offer something to please. You may have come and had a server who was new and didn't answer your concerns as well as you may have wanted, but with time, all our staff become total beer nerds! We receive a few weeks of extensive beer training upon hire and have to take tests to keep our jobs. There's even been a couple of "blind" taste tests in our history, where we sit in front about ten beers have to get them right. This is an environment where the beer is the key, and we take it seriously and have fun with it at the same time.
As far as food, i've found that the Ginger Man is kind of a "snacking place". Our kitchen is actually called a "pantry" and it's small. Come before dinner, or come with a group and order some finger sandwiches and sampler plates. Nothing fried or grilled here, sorry guys!
Prices are what you would expect in Midtown Manhattan. Most of our pints are $6 (a little more for German Bocks and Belgian Beers) and and pretty on par with other beer bars in the city.
I hope this helps with any questions you may have about what you will find at our bar. For myself, i get a lot of satisfaction from meeting cool people with good beer taste, and i also really enjoy turning a novice onto something they'll come back for!
Happy beer drinking everyone!!
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