Benefit for Argonaut Bartender Tonight
As you may have read in this morning’s weekend picks, Argonaut and the Englert family of bars are having an event tonight to benefit one of their bartenders who was seriously injured by a gunman when walking to his girlfriend’s from work. Luis “Quike” Morales was shot on September 30 in an apparent robbery gone awry, and has only recently come out of his coma. Unfortunately, our ass backwards health care system results in astronomical hospital costs, and bartending wages without insurance doesn’t cut the mustard. Quike’s mother is in town from Panama as well, so transportation and support costs are also an issue.

In an effort to provide help to someone who truly needs it, Argonaut is hosting a benefit for Quike by collecting a suggested $20 donation at the door, donating proceeds from drinks and food, and having a silent auction. Argonaut is one of my favorite bars in D.C., so it’s worth the short ride on the X or D Buses, or a short cab from Union Station or New York Ave Metro stops. Please come out starting at 7 p.m. tonight and donate all you can.

Too Bad They Don’t Have Carafes of Soy Milk…
Call it a ghetto latte, call it bootleg latte — the real question is whether or not ordering a cheaper Starbucks item and then jazzing it up at the condiment station is right. Does it break the social contract, or is merely the invisible hand at work? The topic has been debated on Starbucks Gossip, after a reader noted that a customer managed to turn her iced grande and venti Americanos with shots into an “Iced Quad Venti Breve Latte and an Iced Triple Grande Breve Latte,” saving almost $5! People have most certainly encountered empty milk and cream carafes — now we know what’s afoot!

Starbucks issued a statement that was basically a blessing for milk hogs:
“Customization is a fundamental attribute of the Starbucks Experience. We provide condiments to our customers so they can make their drinks to their liking and we appreciate their patronage. We trust our customers to make the choices that are right for them.” That’s a very Howard Schultz approach. At any rate, given that the stores are making bank on regular coffee drinks, a little condiment station over-indulgence isn’t that bad. Just remember to tip your barista with some of your savings. (Melissa McCart)

Photo by furcafe.