On Jul 7, 6:13*am, Andy > wrote:
> Tommy Joe > wrote:
> > On Jul 6, 2:28*am, sf > wrote:
>
> >> I see the skill of the cook, not the social strata of the customer. *
>
> > * * I don't think I'm any different on that.
>
> TJ,
>
> Agreed, as well!
>
> Today's cook may be better than tomorrows. That's true every time one
> goes out to dine, imo.
>
> That said, I did "fire" a once pretty great local cheesesteak place for
> changing their grade of meat to a lower quality. You could taste the
> difference! I gave them the benefit of the doubt twice, then "fired"
> them.
>
> Their biggest curse was they were located on a busy street that was
> covered with trees but township law dictated you couldn't have a sidewalk
> pole "traffic facing" street sign so the decent amount of daily traffic
> could drive by and never notice the place. The law kept the town quaint,
> not like a "Las Vegas."
>
> So, it probably was a profit saving measure, rather than go out of
> business. That in itself being a double edged sword.


Or the owners could have changed even though the place kept the
same name. I've had that happen too. I don't eat out much any more,
but when I did there was one BBQ joint that had pretty good meat. I
went in the last time to buy a pound to go, not to eat there. It was
full of fat. I found out later the guy who owned it had sold it a
year or so before. I fired that place too.

TJ