“It's a new day. Our customers have told us for years that they'd like to see real drinks — normal cocktails that they were accustomed to everywhere else in the U.S.”
“I don't think you'll see very many bars immediately going out and start cracking big bottles. They've got an inventory of little bottles they've got to get rid of first, and the only way they can get rid of them is to sell them.”
“The bar or restaurant has their choice of whatever size bottle they deem best for the business or their customers. They might go with minis totally, or they might go with big bottles totally, or a combination of both.”
“Back in the 1970s, when South Carolina and about nine other states also used them, they only could hold 1.5 ounces. When the liquor industry went metric in the '80s, they went to 1.7 ounces.”
“Across the state, there's a lot of bed and breakfasts in small rural towns like Clover. It takes an old home that has some uniqueness to it and an unbelievable dedicated person or couple to do it.”
“They don't have to have sprinklers or smoke detectors. The health department does not inspect their kitchens. If they (bed and breakfasts) aren't good at what they do, something could go wrong, and it could be a black eye on the community.”
“If they've got problems with bad bars, there are ways to close them. All you've got to do is send law enforcement in one night and find somebody drinking underage. Three or four of those, and the guy's lost his license. Why make everybody pay for a couple of bad apples?”
