NYC Fall 2021 - Peking Duck House 10/16 5PM

mattcitrang · August 5, 2021, 9:01pm

A few logistics questions which you’ll need to figure out eventually:

Will each table order individually or will we do a fixed menu with the option of ordering additional food? In the past the restaurant has preferred the latter.

Is it pre-pay or pay at the restaurant?

Will it be the old PDH routine of having table captains who organize theme/attendees for their tables? If so, I’m happy to manage a table.

A reminder to everyone that while they have stemware if you’re at all picky you should bring your own. In the past I and others have brought extra so out of towners can borrow.

Thanks for bringing this up Jay, yes we are going to do that latter option of a fixed menu, if you check out their website we can see the options, I believe that the $62.00 a person + tax +tip would be ideal. We could do the prepay option and this way, we only charge one card, which I am sure that the restaurant will prefer. Also thanks for volunteering a table… since you are first to offer, you can get preference as to what you would like your theme to be

Are they waiving cordage fees or will that be an extra charge?

Mike_Reff · August 5, 2021, 9:11pm

A few logistics questions which you’ll need to figure out eventually:

Will each table order individually or will we do a fixed menu with the option of ordering additional food? In the past the restaurant has preferred the latter.

Is it pre-pay or pay at the restaurant?

Will it be the old PDH routine of having table captains who organize theme/attendees for their tables? If so, I’m happy to manage a table.

A reminder to everyone that while they have stemware if you’re at all picky you should bring your own. In the past I and others have brought extra so out of towners can borrow.

Thanks for bringing this up Jay, yes we are going to do that latter option of a fixed menu, if you check out their website we can see the options, I believe that the $62.00 a person + tax +tip would be ideal. We could do the prepay option and this way, we only charge one card, which I am sure that the restaurant will prefer. Also thanks for volunteering a table… since you are first to offer, you can get preference as to what you would like your theme to be

Are they waiving cordage fees or will that be an extra charge?

There will be a fee, but not the usual fee, in September I will reach back out to them and find something that we can agree on

J_a_y_H_a_c_k · August 6, 2021, 1:03am

A few logistics questions which you’ll need to figure out eventually:

Will each table order individually or will we do a fixed menu with the option of ordering additional food? In the past the restaurant has preferred the latter.

Is it pre-pay or pay at the restaurant?

Will it be the old PDH routine of having table captains who organize theme/attendees for their tables? If so, I’m happy to manage a table.

A reminder to everyone that while they have stemware if you’re at all picky you should bring your own. In the past I and others have brought extra so out of towners can borrow.

Thanks for bringing this up Jay, yes we are going to do that latter option of a fixed menu, if you check out their website we can see the options, I believe that the $62.00 a person + tax +tip would be ideal. We could do the prepay option and this way, we only charge one card, which I am sure that the restaurant will prefer. Also thanks for volunteering a table… since you are first to offer, you can get preference as to what you would like your theme to be

Are they waiving cordage fees or will that be an extra charge?

At Chinese restaurants in New York, it is referred to as cockage.

Rodrigo_B · August 6, 2021, 1:10am

Mike- have we settled on whether it’s on 10/16 or 10/23?

Victor_Hong · August 6, 2021, 1:23am

That itself refers to how we refer to drunken customers.

Dan_Hammer · August 6, 2021, 1:42am

Back in the day (when I didn’t know any better), I organized the California Cab table. We actually drank some pretty good wines. If anyone wants to drink Cali Cabs, I’ll take the lead.

Edit - I’m organizing the Pinot Noir table.

Jorge_Henriquez · August 6, 2021, 3:09am

I’ll be out of town on the 16th. Sorry to miss this.

Victor_Hong · August 6, 2021, 11:29am

Who then will puke after the event?

Jorge_Henriquez · August 6, 2021, 12:38pm

Anyone listening to your stories for more than 5 minutes.

Victor_Hong · August 6, 2021, 12:50pm

Eating my food will do that even faster. So, I will not cook for this event.

Jorge_Henriquez · August 6, 2021, 1:07pm

Thank you for reinforcing my point.

Jay_Miller · August 6, 2021, 9:33pm

Read the title of the thread

mike_pobega · August 6, 2021, 11:51pm

I am in if there is still room.

Jay_Miller · August 7, 2021, 12:51pm

Thanks, I’m thinking I’ll do an AFWE themed table. No need to be a card carrying member so long as you bring at least one wine which isn’t overoaked or overripe.

Shall we start individual table threads?

Mike_Reff · August 7, 2021, 2:07pm

Go for it…

Rodrigo_B · August 7, 2021, 2:10pm

Happy to head a table as well if needed.

Mike_Reff · August 7, 2021, 5:50pm

You bet, it has been a long time since we pulled corks

Dale_Williams · August 9, 2021, 1:29pm

Jay M mentioned this to me Saturday, would love to join

Jay_Miller · August 10, 2021, 4:25pm

Mike,

Any idea on number of people per table yet? I have a vague recollection it was ten, I’ll try and find the old threads.

mattcitrang · August 10, 2021, 4:38pm

This is one that Todd attended. 65+ participants with 7 tables.

https://www.wineberserkers.com/forum/viewtopic.php?p=1673276#p1673276