Modern beamish-semantics pedantics

It is up to the modern consumer to adapt to the market trends. This is true for most benchmark establishments, shops, banks, and educational services, to name a few. Go down a level and it too is true for clerks, bank tellers, teachers and managers. Descend yet another and it's true for farmers, labourers, and henchmen and it is also true to the customers -- the last roots on the tree from source providers to end-of-the-line patrons, so it is also necessary for the market to adapt to the trends of the modern customer.

Consider, then, if you will, the typical Irish pub. Inside it's dark. It's fresh with the smell of newly poured drinks, yet stale with the truth that the air inside has been circulating the murky nooks and crannies since the establishment of the establishment. The pub has seen all, you would think. But last night she took a double take and tumble and got took aback.

I'm sitting at a table with a Brendan and there be some Beamish and 7up on front of us. Now, I've seen many a movie where cocaine has been snorted with the credit cards, the notes, the sniffing tubes, the rubbing of nose after and the quick rising of the head. What I had never seen before last Thursday is a fellow stout drinker snorting, not cocaine, but the head of a fresh well poured pint[1]. Yes. It sounds exactly how it is, see photograph below (note, photograph might not be to scale, and the nose is in the head).

Three pints were treated by three men in this manner. After the fact the drinkers requested a re-heading. The first pint was semi re-headed, but the same request by second and third were rejected. My point is this -- how will this market adapt when customers clearly desire this new service and the breadwinner will not facilitate the service?

Ireland are playing for their chance at the grand slam today. They're playing Wales. If Wales win by more than 13 points they win the championship. If they loose they can risk coming 4th. High stakes, eh?

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[1] For the Irish stout-drinker's pedantic nature the pint should be double-poured. No joke. This involves two thirds to three quarters filling the pint glass with the stout, leaving it nearly settle and then topping it up. I have no idea why this makes it better, but it does.