kottke.org posts about Ben Schott

And introducing: the billing blockFeb 24 2014

This is called a billing block:

Billing Block

You find it at the bottom of movie posters and often at the end of movie trailers. In an Op-Art piece from last year, Ben Schott explains how the billing block is carefully constructed with information from contracts and legal agreements.

The content, order and format of the billing block are governed by two things: personal service contracts with cast and crew, and industrywide agreements with professional guilds -- notably the Directors Guild of America (D.G.A.) and the Writers Guild of America (W.G.A.). Thus, while some elements of the billing block remain consistent, others depend of the type of film and on individual negotiations. That said, there has been a marked inflation in billing block credits. An "Ocean's 11" poster from 1960 credited just three noncast individuals; the 2001 remake poster credited, coincidentally, 11.

Bar talkFeb 19 2014

I don't care if all of this vocabulary of NYC's best bars is made up (it sure sounds made up), I still loved reading it. You can totally tell which places are about the drinks, which are about hospitality, which are bitchy, and which are all about the benjamins.

Sipper: A small pour (typically Mother's Milk) gifted to a colleague, loved one, regular, etc.

Amuse-booze (experimental term): A tiny sipper to acknowledge a guest an reassure them they will be served soon.

The Cousins: Affectionate term for other cocktail bars (after the British secret service's name for the CIA in Le Carre's Smiley novels).

Even if it's fake, it's real.

The secret language of sommeliersFeb 19 2013

For the NY Times, Ben Schott compiles an extensive list of wine-related jargon.

WHALE . PLAYER . BALLER . DEEP OCEAN

A serious drinker who will regularly DROP more than $1,000 on a single bottle. When on a furious spending spree, a WHALE is said to be DROPPING THE HAMMER. BIG WALES -- or EXTRA BIG BALLERS (E.B.B.) -- can spend more than $100,000 on wine during a meal.

Schott expanded on this list in a companion blog post:

But, vocabulary aside, the central thing I learned from these talented people is that if you are dining in a restaurant which employs a Sommelier, you should never, ever order your own wine.

If you know little or nothing about wine, they will guide you to a bottle far more interesting and suited to your food than you could possibly pluck from the list.

And if you are a wine aficionado, you will not know more than the Somm about their list - or what they are hiding off-list in the cellar.

See also What Restaurants Know (About You)

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