. . . will cost a whole lot less then fixing the horribly designed inside bar.

maybe we can get a 'bar truck' instead of a food truck.

in all seriousness tom, as a contractor you are well aware that to reconstruct/relocate/or whatever that 3 year old bar to make it functional and profitable would cost a ton of money, and the property owners would never go for that.  and as I've said a million times, when it comes to the new building compared to the old, the visiting wedding guests got an upgrade, the property owners got a downgrade.

speaking of construction, someone at the tiki bar (the shady side, no one was sitting on the sunny side) pointed out that the reason the coolers don't slide under the bar as they are supposed to is because the bar height is correct for the customer side, but for the staff side the slab raised the height of the floor too much so that the equipment doesn't fit where it should.  is that possible?

steve lind

p.s. - the horribly designed inside bar   not to worry tom, according to the final yc report posted on the opa website (ie "lessons learned") mistakes were made but they will do better next time.  if the property owners give this crew a next time, we deserve what we get.