Everyone’s heard the cliche about taking time to smell the roses. After reading this glimpse of a pub in Ireland, I think “take time for the stout to settle” is better.
“He poured half my pint of Guinness, then let it stand for three minutes, in the time-honored way. This lets the stout settle. It also allows the barman to ask you who you are, where you’re from, and why you’re here. The other customers listen and nod. Then, he fills the pint, smooths off the head with a table knife with a parchment-coloured handle, and waits for you to take the first sip. And then the conversation continues.” – from McCarthy’s Bar by Pete McCarthy