There’s really no point to this post. Leave. Now. -Ed.
Feed. It’s what’s for dinner. Mmm. That sounds good. I’ll have that! Yeah, I’m a hundred and six years old, and I still make my own bread! (Prideful braggart.)
Well, what do you want to eat? Mmm. Do you have biscuit with a little bit of mustard on it? Mmm.
I don’t know about your family but in my family we have this tradition. Any time we assemble to break break together (or biscuit or whatever) there’s one thing we’ll do for sure: Discuss and speculate about the next meal a comin’.
It’s pretty much the exact opposite of being mindful and appreciative. Someone went to a lot of effort and bother to put this food before us. First, they had to have a vision and plan the damn thing, and that may be the hardest part of all. Then they went to a grocery store and spent money on stuff and brought it home. Then, using recipes and their own skills, prepared, assembled and cooked it all together while we sat on our lazy asses.
Yeah, I think they deserve more appreciation than us talking about the next meal we plan to shove in our face holes.
That said, where do you wanna go? To eat? That’s the conversation my wife and I had last night.
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Good news. By clicking to read this post an 18% gratuity has already been added to your bill.
Don’t worry. We still provide a space for “tip” that allows you to recognize unparalleled service. You don’t normally review your charges, do you? Have you tipped 20% on top of an 18% gratuity lately? Trust me. It’s fun.
I survive on your tips. The lion’s share of the profits go to management. Luckily, though, my proceeds are not subject to “protection” charges by the blogosphere syndicate. I haven’t been syndicated. At least not yet. Won’t you help pay my way through college?
A local restaurant just closed. The “chef” had her parents invest lots of their own money which I can only assume has now vaporized. The building is shuttered and construction workers have brought in scaffolding and are tearing things apart.
The food had a reputation for being quite good but the portions were notoriously tiny. The prices were though the roof and the place was easily one of the most expensive in town. The restaurant never seemed to do anything about bad service though the stories were the stuff of legend and spread like wildfire through our small town.
I heard the chef had an explanation for her failed enterprise. “The community just didn’t support us.” Yeah, I’m sure she’ll be successful wherever she lands.
After doing Saturday morning computer work for a friend, I was “paid” with a buy-one-get-one-free coupon for this very same restaurant. Hell, that probably makes it my fault they closed just a few days later. Whatever. Yet another guru freebie and without gratuity, to boot! I guess I should frame that coupon and hang it on my wall to remind me of how the world works.
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