dull knife wrote:
> In article 4>, Wayne
> Boatwright > wrote:
>
>> I usually give almost any place a 2nd chance, but not if the food was
>> spectacularly bad. So...maybe not *that* Red Lobster, maybe give them the
>> benefit of the doubt. If you go back to that one, I would definitely tell
>> them of your previous experience. At $36, well, lobster is always going to
>> be at or near the top of their price scale. There are definitely cheaper
>> lunches to be had there.
>
> If lobster is in their name then I would expect it to be top notch,
> their specialty, and take great care to serve something to be raved
> about.
>

Can I suggest you may not understand how big box industrial companies
work. You don't spend your money on quality, you spend it on massive
marketing so everyone *thinks* you have quality.

Your observation would only hold true for a neighborhood seafood shack
place by the ocean where you can't afford to buy mindshare and just
serve quality food.


>> I have a penchant for their fried shrimp, particularly their coconut
>> shrimp. The closest RL to me does not do suit me with the way they make
>> it, although the place is always packed. I usually go to another RL where
>> the very same dish is some of the best I've ever had. I've also had decent
>> lobster there, too.
>
> I like shrimp, but I'm off it for the time until I get over a food
> poisoning incident a friend suffered. She fell ill after a shrimp
> dinner at a Rib Eye steakhouse. But I noticed another customer happily
> engaged in homogenizing some sort of shrimpy/fettuccine dish that he
> seemed to enjoy eating.
>
>> BTW, IME, their coleslaw is far superior to their salads.
>
> The waitress didn't mention the coleslaw. Had she done so, I probably
> would have asked for it in place of the tossed salad. Otherwise, the
> waitress was very good, so I left her a 15% tip.
>
> My favorite coleslaw (other than my own) is sold at Kentucky Fried
> Chicken.

dull knife wrote:

> I like shrimp, but I'm off it for the time until I get over a food
> poisoning incident a friend suffered. She fell ill after a shrimp
> dinner at a Rib Eye steakhouse. But I noticed another customer happily
> engaged in homogenizing some sort of shrimpy/fettuccine dish that he
> seemed to enjoy eating.

You can get food poisoning from any food, y'know?

Otherwise, the
> waitress was very good, so I left her a 15% tip.

That much!? LOL

dull knife wrote:
> In article 4>, Wayne
> Boatwright > wrote:
>>
>> That's too bad, and has not been my experience. Of course, I've not
>> been to *that* Red Lobster, but over the years I've been to many and
>> have had only one marginally unacceptable meal that I can recall.
>
> So you're saying to give them another shot? I wonder if I should tell
> them that I'd had an unacceptable meal before so please don't do it
> again? At $36 plus tip it's going to be a tough decision to make.
> I'm glad that I have other places to try.

Was that $36 for one person?

Jill

On Thu, 8 May 2008 00:33:22 -0500, "jmcquown" >
wrote:

>dull knife wrote:
>> In article 4>, Wayne
>> Boatwright > wrote:
>>>
>>> That's too bad, and has not been my experience. Of course, I've not
>>> been to *that* Red Lobster, but over the years I've been to many and
>>> have had only one marginally unacceptable meal that I can recall.
>>
>> So you're saying to give them another shot? I wonder if I should tell
>> them that I'd had an unacceptable meal before so please don't do it
>> again? At $36 plus tip it's going to be a tough decision to make.
>> I'm glad that I have other places to try.
>
>Was that $36 for one person?
>
>Jill
>
I think it was dining for one.... no guests at that point.

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In article >, jmcquown
> wrote:

> dull knife wrote:

> > At $36 plus tip...
>
> Was that $36 for one person?
>
> Jill

Yes. The lobster meal was $30, $3.50 for beer, plus sales tax. I
added a 15% tip rounded up to the next dollar based on the grand total.

Most places around here co-mingle tips, so that means the cook got
some of it. I hope he uses his share to attend a cooking school.

On Thu, 08 May 2008 10:26:27 -0700, dull knife
> wrote:

>Most places around here co-mingle tips, so that means the cook got
>some of it. I hope he uses his share to attend a cooking school.

Revise that sentence and it will be a really good line in your new
"review".

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Wayne Boatwright wrote:

> That's too bad, and has not been my experience. Of course, I've not been
> to *that* Red Lobster, but over the years I've been to many and have had
> only one marginally unacceptable meal that I can recall.
>

I've tried several RLs in various parts of the US. Not because I
particularly wanted to go, but we were dining with friends or groups and
the restaurant was not my choice.

I can honestly say that I have yet to have any fish or seafood at a Red
Lobster that was *not* overcooked.

JMTCW

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Thu, 08 May 2008 11:08:20 -0500, Janet Wilder
> wrote:

>Wayne Boatwright wrote:
>
>> That's too bad, and has not been my experience. Of course, I've not been
>> to *that* Red Lobster, but over the years I've been to many and have had
>> only one marginally unacceptable meal that I can recall.
>>
>
>I've tried several RLs in various parts of the US. Not because I
>particularly wanted to go, but we were dining with friends or groups and
>the restaurant was not my choice.
>
>I can honestly say that I have yet to have any fish or seafood at a Red
>Lobster that was *not* overcooked.
>
>JMTCW

i thought the knock on red lobster was that *all* their stuff was
frozen. i realize that in some parts of the country that's
unavoidable, but still.

your pal,
blake

dull knife > wrote:

> Salad and biscuits came first, along with the only drinkable craft-like
> brew (bottled) on the menu. The others were oversweet/underbitter
> beers like Bud, Miller and Coors, along with their lite/light lo-cal
> versions (no Guinness). I saw they also had a lot of girly drinks like
> pina coladas, tequila sunrises and the like. No bar. Hard-sell on the
> drinks.

But did they have Dr Pepper?

-sw

Sqwertz wrote:
> dull knife > wrote:
>
>> Salad and biscuits came first, along with the only drinkable
>> craft-like brew (bottled) on the menu. The others were
>> oversweet/underbitter beers like Bud, Miller and Coors, along with
>> their lite/light lo-cal versions (no Guinness). I saw they also had
>> a lot of girly drinks like pina coladas, tequila sunrises and the
>> like. No bar. Hard-sell on the drinks.
>
> But did they have Dr Pepper?

ROTFLOL!!!! Good one, Steve.

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Wed, 7 May 2008 21:51:21 -0500, Sqwertz >
wrote:

>dull knife > wrote:
>
>> Salad and biscuits came first, along with the only drinkable craft-like
>> brew (bottled) on the menu. The others were oversweet/underbitter
>> beers like Bud, Miller and Coors, along with their lite/light lo-cal
>> versions (no Guinness). I saw they also had a lot of girly drinks like
>> pina coladas, tequila sunrises and the like. No bar. Hard-sell on the
>> drinks.
>
>But did they have Dr Pepper?
>
>-sw

you're soaking in it!

your pal,
madge

"dull knife" > wrote:
>
> Comes the lobster, a tail about the size of your basic boot heel, and a
> close cousin to a boot heel, as it turned out. Five other items on the
> plate were a reasonably good baked potato, a small wedge of lemon, a
> tiny syrup dish containing butter for dipping, a serrated steak knife,
> and that tiny fork one imagines lies on the tables of Lilliput's
> Big-endians and Little-endians alike (I promise, this will be my only
> reference to Gulliver's Travels).
>

Yeah, I got sucked into going last summer because of the deceptive
late night ads with all the great looking food, and because my sister
was in town and had a wallet full of restaurant gift cards to dispatch.

I noted the same thing about the so-called lobster, oversalted, mealy,
icky little things that years ago, if I recall correctly, were called
"langostino"
lobster tails. They sucked. And cheese biscuits?

I posted here about it and got the same assholio responses. Annoying?
You bet. Extensive repertoire of Asshole tactics? Not even.

On Thu, 8 May 2008 12:12:47 -0400, "cybercat" >
wrote:

>
>"dull knife" > wrote:
>>
>> Comes the lobster, a tail about the size of your basic boot heel, and a
>> close cousin to a boot heel, as it turned out. Five other items on the
>> plate were a reasonably good baked potato, a small wedge of lemon, a
>> tiny syrup dish containing butter for dipping, a serrated steak knife,
>> and that tiny fork one imagines lies on the tables of Lilliput's
>> Big-endians and Little-endians alike (I promise, this will be my only
>> reference to Gulliver's Travels).
>>
>
>Yeah, I got sucked into going last summer because of the deceptive
>late night ads with all the great looking food, and because my sister
>was in town and had a wallet full of restaurant gift cards to dispatch.
>
>I noted the same thing about the so-called lobster, oversalted, mealy,
>icky little things that years ago, if I recall correctly, were called
>"langostino"
>lobster tails. They sucked. And cheese biscuits?
>
>I posted here about it and got the same assholio responses. Annoying?
>You bet. Extensive repertoire of Asshole tactics? Not even.
>
Oh, I think I remember that thread! You originated it, huh? Yeah,
they *were* dumb responses. If you have a gift card to *one*
restaurant, why not take advantage of a free meal there? You're also
free to critique the experience, just as dull knife did.

BTW: Langostino, cooked correctly, are great. I'd rather eat them
than "Maine" lobster.

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On Thu, 8 May 2008 12:12:47 -0400, "cybercat" >
wrote:

>
>"dull knife" > wrote:
>>
>> Comes the lobster, a tail about the size of your basic boot heel, and a
>> close cousin to a boot heel, as it turned out. Five other items on the
>> plate were a reasonably good baked potato, a small wedge of lemon, a
>> tiny syrup dish containing butter for dipping, a serrated steak knife,
>> and that tiny fork one imagines lies on the tables of Lilliput's
>> Big-endians and Little-endians alike (I promise, this will be my only
>> reference to Gulliver's Travels).
>>
>
>Yeah, I got sucked into going last summer because of the deceptive
>late night ads with all the great looking food, and because my sister
>was in town and had a wallet full of restaurant gift cards to dispatch.
>

hell, on t.v. even macdougal's looks reasonable.

your pal,
blake

On May 7, 6:37*pm, dull knife >
wrote:
> My Red Lobster experience:
>
> I'm always on the lookout for a restaurant suitable for the
> entertainment of friends, preferring to eat there first, alone, in
> order to get a feel for the place. *I stopped yesterday at a new eatery
> written up in a review as this fantastic new must-visit spot that
> turned out to be little more than a snack bar. *So I skipped it in
> favor of the local Red Lobster, which I'd been driving past for the
> better part of a decade without going in (call it intuition).
>
> Suppertime and there was no wait for a table, which can sometimes be a
> tipoff to a ripoff, if you know what I mean. *And prices were
> unexpectedly high. *Most meals fell in the $25 to $30 range. *I ordered
> a meal with lobster, $30. *

The Dead Lobsters around here are PACKED. The frou frou drinks must
numb the taste buds.

Infact Crap-ple Bee's, Olive Garden (gag), Out House Steak House,
TGIF--all those ghastly step above Micky D's so called restaurants are
doing booming business around here.

Why would you think a national chain restaurant would serve anything
closely resembling food?

Bat

wrote:
>
> Why would you think a national chain restaurant
> would serve anything closely resembling food?

They would! They absolutely would!

If that was the only way to sustain
a profitable business. Or if that
was the most profitable business
model.

On the other hand, if some more
profitable model beckons . . .

In article
>,
> wrote:

> The Dead Lobsters around here are PACKED. The frou frou drinks must
> numb the taste buds.
>
> Infact Crap-ple Bee's, Olive Garden (gag), Out House Steak House,
> TGIF--all those ghastly step above Micky D's so called restaurants are
> doing booming business around here.
>
> Why would you think a national chain restaurant would serve anything
> closely resembling food?
>
> Bat

Well, I do, but it ain't happenin' at Red Lobster. I'll try some of
the others and try to write something pertinent about them now that I
can afford to eat out now and again. It's a relatively new experience
for me.

wrote:

> Infact Crap-ple Bee's, Olive Garden (gag), Out House Steak House,
> TGIF--all those ghastly step above Micky D's so called restaurants are
> doing booming business around here.
>
> Why would you think a national chain restaurant would serve anything
> closely resembling food?
>
> Bat

They serve food. They just don't serve noteworthy food or food meant to
please those who know and appreciate a higher standard. It is
functional, sort of the "lowest common denominator" type food.

That said- I was at O'Hara yesterday and after a long day, the
McDonald's in the terminal was *exactly* what I wanted (the alternative
at that gate area was some hot dog joint) because I *knew* what I'd get
and wasn't in the mood for any surprises. I was tired, cranky, lugging
far too heavy luggage and that snack wrap and oatmeal raisin cookie was
almost comfort food because of the predictable taste and cost.