Sorry if this is not a new idea, but I have been w/o newsgroup
access for three days and I come back to over 1200 messages.
Can't read them all but I have read many of the 100 restaurant
servers thread. I thought it might be interesting to see what
we as patrons of a restaurant expect of ourselves and others.


1. Be kind. Try to understand. Your server may have had some
horrible customers this shift, may have a headache, backache,
sick child, spouse, or parent. The aspect you don't like may be
a company policy.

2. If you need something or the server has done something wrong,
mention it without being sarcastic, hostile, or nasty. This is a
person, someone's child/spouse/parent, not a robot.

3. Don't make a mess just because you CAN. We once went to
dinner with someone who insisted on trashing the bread/rolls
because "I want to make sure they don't serve them again to
another table. It's the LAW." It was kind of disgusting.

What're your suggestions?

gloria p

On Sun, 01 Nov 2009 12:08:24 -0700, "gloria.p" >
wrote:

>3. Don't make a mess just because you CAN. We once went to
>dinner with someone who insisted on trashing the bread/rolls
>because "I want to make sure they don't serve them again to
>another table. It's the LAW." It was kind of disgusting.

How juvenile. Hopefully you never dined out with that person again.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 01 Nov 2009 12:08:24 -0700, "gloria.p" >
> wrote:
>
>> 3. Don't make a mess just because you CAN. We once went to
>> dinner with someone who insisted on trashing the bread/rolls
>> because "I want to make sure they don't serve them again to
>> another table. It's the LAW." It was kind of disgusting.
>
> How juvenile. Hopefully you never dined out with that person again.
>


No, we didn't. It really surprised me because the couple was
very well educated and each taught in very nice CT prep schools.
(He had a PhD. in Philosophy!) Both were very controlling
personalities, however and had lots of unspoken personal "rules"
for things. :-(

gloria p

"gloria.p" wrote:
>
> sf wrote:
> > On Sun, 01 Nov 2009 12:08:24 -0700, "gloria.p" >
> > wrote:
> >
> >> 3. Don't make a mess just because you CAN. We once went to
> >> dinner with someone who insisted on trashing the bread/rolls
> >> because "I want to make sure they don't serve them again to
> >> another table. It's the LAW." It was kind of disgusting.
> >
> > How juvenile. Hopefully you never dined out with that person again.
> >
>
> No, we didn't. It really surprised me because the couple was
> very well educated and each taught in very nice CT prep schools.
> (He had a PhD. in Philosophy!) Both were very controlling
> personalities, however and had lots of unspoken personal "rules"
> for things. :-(
>
> gloria p

They sound like classic PYVs. One of the reasons I left CT, along with
the lousy weather and unstable economy.

On Sun, 01 Nov 2009 11:23:05 -0800, sf wrote:

> On Sun, 01 Nov 2009 12:08:24 -0700, "gloria.p" >
> wrote:
>
>>3. Don't make a mess just because you CAN. We once went to
>>dinner with someone who insisted on trashing the bread/rolls
>>because "I want to make sure they don't serve them again to
>>another table. It's the LAW." It was kind of disgusting.
>
> How juvenile. Hopefully you never dined out with that person again.

i read gloria's comment and said 'another freak.'

your pal,
blake

"gloria.p" > wrote in message
...
>
> Sorry if this is not a new idea, but I have been w/o newsgroup access for
> three days and I come back to over 1200 messages.
> Can't read them all but I have read many of the 100 restaurant servers
> thread. I thought it might be interesting to see what
> we as patrons of a restaurant expect of ourselves and others.
>
>
> 1. Be kind. Try to understand. Your server may have had some horrible
> customers this shift, may have a headache, backache, sick child, spouse,
> or parent. The aspect you don't like may be a company policy.
>
> 2. If you need something or the server has done something wrong,
> mention it without being sarcastic, hostile, or nasty. This is a person,
> someone's child/spouse/parent, not a robot.
>
> 3. Don't make a mess just because you CAN. We once went to dinner with
> someone who insisted on trashing the bread/rolls because "I want to make
> sure they don't serve them again to another table. It's the LAW." It was
> kind of disgusting.
>

Excellent post. I have stayed out of this thread, and actually have not read
many posts because I had a feeling it was not a good idea for me to get into
it, lol.

On Nov 1, 2:08*pm, "gloria.p" > wrote:
> Sorry if this is not a new idea, but I have been w/o newsgroup
> access for three days and I come back to over 1200 messages.
> Can't read them all but I have read many of the 100 restaurant
> servers thread. *I thought it might be interesting to see what
> we as patrons of a restaurant expect of ourselves and others.
>
> 1. *Be kind. *Try to understand. *Your server may have had some
> horrible customers this shift, may have a headache, backache,
> sick child, spouse, or parent. *The aspect you don't like may be
> a company policy.
>
> 2. If you need something or the server has done something wrong,
> mention it without being sarcastic, hostile, or nasty. *This is a
> person, someone's child/spouse/parent, not a robot.
>
> 3. Don't make a mess just because you CAN. *We once went to
> dinner with someone who insisted on trashing the bread/rolls
> because "I want to make sure they don't serve them again to
> another table. It's the LAW." *It was kind of disgusting.
>
> What're your suggestions?
>
> gloria p

A server needs to be 'on' irregardless of how he/she has been treated
by someone else. That's not the customer's concern. If you try and
sabotage the server/restaurant, then shame on you, you need to face
the fan.

"gloria.p" > wrote in message
...
>
> 3. Don't make a mess just because you CAN. We once went to dinner with
> someone who insisted on trashing the bread/rolls because "I want to make
> sure they don't serve them again to another table. It's the LAW." It was
> kind of disgusting.

It's amazing the kinds of messes people can make with food! Back in my
waitress experience, and this will give you an idea of when that was, a very
popular rock band, Nazareth, was passing through town after a concert. They
did some really strange things with food they hadn't eaten and the
condiments on the table, and cigarettes. Restaurants had smoking sections
back then. What a mess.

"gloria.p" > wrote in message
...
>
> 3. Don't make a mess just because you CAN. We once went to dinner with
> someone who insisted on trashing the bread/rolls because "I want to make
> sure they don't serve them again to another table. It's the LAW." It was
> kind of disgusting.
>
> What're your suggestions?
>
> gloria p

What he did sounds terribly disgusting, Gloria. The restaurants I worked in
weren't even allowed to offer the untouched rolls and bread or baked
potatoes to soup kitchens. Sounds like your dinner friend had some serious
mental problems if he was so worried about what was going to be done with
the leftover bread. I'm so sorry.

Jill

"jmcquown" > wrote in news:7l6j0dF3b5tkmU1
@mid.individual.net:

> The restaurants I worked in
> weren't even allowed to offer the untouched rolls and bread or baked
> potatoes to soup kitchens.


Evasive BULLSHIT!!! You instead turned them back on the other customers in
the restaurants you worked in.

Like you never committed a restaurant injustice? **** you little miss polly
purebread!

Andy

"Andy" > wrote in message ...
> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
> @mid.individual.net:
>
>> The restaurants I worked in
>> weren't even allowed to offer the untouched rolls and bread or baked
>> potatoes to soup kitchens.
>
>
> Evasive BULLSHIT!!! You instead turned them back on the other customers in
> the restaurants you worked in.
>
> Like you never committed a restaurant injustice? **** you little miss
> polly
> purebread!

Oh my.

"Cheryl" > wrote in
:

>
> "Andy" > wrote in message
> ...
>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>> @mid.individual.net:
>>
>>> The restaurants I worked in
>>> weren't even allowed to offer the untouched rolls and bread or baked
>>> potatoes to soup kitchens.
>>
>>
>> Evasive BULLSHIT!!! You instead turned them back on the other
>> customers in the restaurants you worked in.
>>
>> Like you never committed a restaurant injustice? **** you little miss
>> polly
>> purebread!
>
> Oh my.


Yeah, shame on me!

Andy

"Andy" > wrote in message ...
> "Cheryl" > wrote in
> :
>
>>
>> "Andy" > wrote in message
>> ...
>>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>>> @mid.individual.net:
>>>
>>>> The restaurants I worked in
>>>> weren't even allowed to offer the untouched rolls and bread or baked
>>>> potatoes to soup kitchens.
>>>
>>>
>>> Evasive BULLSHIT!!! You instead turned them back on the other
>>> customers in the restaurants you worked in.
>>>
>>> Like you never committed a restaurant injustice? **** you little miss
>>> polly
>>> purebread!
>>
>> Oh my.
>
>
> Yeah, shame on me!
>

Um, that is not exactly what Cheryl meant by "oh my."

"Cheryl" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>> @mid.individual.net:
>>
>>> The restaurants I worked in
>>> weren't even allowed to offer the untouched rolls and bread or baked
>>> potatoes to soup kitchens.
>>
>>
>> Evasive BULLSHIT!!! You instead turned them back on the other customers
>> in
>> the restaurants you worked in.
>>
>> Like you never committed a restaurant injustice? **** you little miss
>> polly
>> purebread!
>
> Oh my.

Andy has clearly lost what little mind he had.

On Sun, 1 Nov 2009 19:52:38 -0500, "Cheryl" >
wrote:

>
>"Andy" > wrote in message ...
>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>> @mid.individual.net:
>>
>>> The restaurants I worked in
>>> weren't even allowed to offer the untouched rolls and bread or baked
>>> potatoes to soup kitchens.
>>
>>
>> Evasive BULLSHIT!!! You instead turned them back on the other customers in
>> the restaurants you worked in.
>>
>> Like you never committed a restaurant injustice? **** you little miss
>> polly
>> purebread!
>
>Oh my.

Um, wouldn't that be Polly Purebred?

brooklyn1 > wrote in
:

> On Sun, 1 Nov 2009 19:52:38 -0500, "Cheryl" >
> wrote:
>
>>
>>"Andy" > wrote in message
...
>>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>>> @mid.individual.net:
>>>
>>>> The restaurants I worked in
>>>> weren't even allowed to offer the untouched rolls and bread or
>>>> baked potatoes to soup kitchens.
>>>
>>>
>>> Evasive BULLSHIT!!! You instead turned them back on the other
>>> customers in the restaurants you worked in.
>>>
>>> Like you never committed a restaurant injustice? **** you little
>>> miss polly
>>> purebread!
>>
>>Oh my.
>
> Um, wouldn't that be Polly Purebred?


Sheldon,

HA! I have a world series in motion to worry about!

You and your Yankees!!!

Andy

"Cheryl" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>> @mid.individual.net:
>>
>>> The restaurants I worked in
>>> weren't even allowed to offer the untouched rolls and bread or baked
>>> potatoes to soup kitchens.
>>
>>
>> Evasive BULLSHIT!!! You instead turned them back on the other customers
>> in
>> the restaurants you worked in.
>>
>> Like you never committed a restaurant injustice? **** you little miss
>> polly
>> purebread!
>
> Oh my.

Andy doesn't realize I've killfiled him for stupid comments like this, so
please allow me to piggyback on your post. I certainly never served anyone
rolls/bread that had been already set out on a table in a restaurant.
Pretty much everyone I worked with adhered to the health department rules,
too. If it wasn't eaten it was thrown out, even if it never made it out of
the kitchen by the end of the night. Not even baked potatoes, which were
baked by the dozens on trays. Andy is pitching a hissy fit again for no
reason.

Jill

"jmcquown" > wrote in
:

> Andy doesn't realize I've killfiled him for stupid comments like this,
> so please allow me to piggyback on your post.


Make all the stupid comments you like. I don't mind.

What strikes me as strange is you're so friendly and natural to me in chat.
That's called two-faced.

I forget who used the piggyback post bail-out excuse. The lamest cowardly
form of not being able to stand on your own two feet.

I'm really sorry.

Andy

On Mon, 2 Nov 2009 02:42:13 -0500, "jmcquown" >
wrote:

>Andy is pitching a hissy fit again for no reason.

Andy has worked in the food industry, but he's pitching an idea that
people who have no experience there tend to have. Best lay that one
to rest.


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"jmcquown" > wrote:

> > "Andy" > wrote in message
> > ...

> >> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
> >> @mid.individual.net:


> >>> The restaurants I worked in
> >>> weren't even allowed to offer the untouched rolls and bread or baked
> >>> potatoes to soup kitchens.

[snipped all]

> Andy doesn't realize I've killfiled him for stupid comments like this

> Andy is pitching a hissy fit again for no
> reason.

He did it to get attention. Looks like he succeeded.

--
Dan Abel
Petaluma, California USA

On Sun, 1 Nov 2009 19:52:38 -0500, Cheryl wrote:

> "Andy" > wrote in message ...
>> "jmcquown" > wrote in news:7l6j0dF3b5tkmU1
>> @mid.individual.net:
>>
>>> The restaurants I worked in
>>> weren't even allowed to offer the untouched rolls and bread or baked
>>> potatoes to soup kitchens.
>>
>>
>> Evasive BULLSHIT!!! You instead turned them back on the other customers in
>> the restaurants you worked in.
>>
>> Like you never committed a restaurant injustice? **** you little miss
>> polly
>> purebread!
>
> Oh my.

and day two of andy's latest psycho wig-out is proceeding nicely.

your pal,
blake

In article >,
"jmcquown" > wrote:

> "gloria.p" > wrote in message
> ...
> >
> > 3. Don't make a mess just because you CAN. We once went to dinner with
> > someone who insisted on trashing the bread/rolls because "I want to make
> > sure they don't serve them again to another table. It's the LAW." It was
> > kind of disgusting.

> What he did sounds terribly disgusting, Gloria. The restaurants I worked in
> weren't even allowed to offer the untouched rolls and bread or baked
> potatoes to soup kitchens. Sounds like your dinner friend had some serious
> mental problems if he was so worried about what was going to be done with
> the leftover bread. I'm so sorry.

What is wrong with offering untouched food to the next unsuspecting
diner? (serious question)

What then, makes it OK to offer the same food to soup kitchens?

--
Dan Abel
Petaluma, California USA

"Dan Abel" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> "gloria.p" > wrote in message
>> ...
>> >
>> > 3. Don't make a mess just because you CAN. We once went to dinner with
>> > someone who insisted on trashing the bread/rolls because "I want to
>> > make
>> > sure they don't serve them again to another table. It's the LAW." It
>> > was
>> > kind of disgusting.
>
>> What he did sounds terribly disgusting, Gloria. The restaurants I worked
>> in
>> weren't even allowed to offer the untouched rolls and bread or baked
>> potatoes to soup kitchens. Sounds like your dinner friend had some
>> serious
>> mental problems if he was so worried about what was going to be done with
>> the leftover bread. I'm so sorry.
>
> What is wrong with offering untouched food to the next unsuspecting
> diner? (serious question)
>
> What then, makes it OK to offer the same food to soup kitchens?
>
hahaha! Excellent question.

On Nov 1, 7:22*pm, Dan Abel > wrote:
> In article >,
>
> *"jmcquown" > wrote:
> > "gloria.p" > wrote in message
> ...
>
> > > 3. Don't make a mess just because you CAN. *We once went to dinner with
> > > someone who insisted on trashing the bread/rolls because "I want to make
> > > sure they don't serve them again to another table. It's the LAW." *It was
> > > kind of disgusting.
> > What he did sounds terribly disgusting, Gloria. *The restaurants I worked in
> > weren't even allowed to offer the untouched rolls and bread or baked
> > potatoes to soup kitchens. *Sounds like your dinner friend had some serious
> > mental problems if he was so worried about what was going to be done with
> > the leftover bread. *I'm so sorry.
>
> What is wrong with offering untouched food to the next unsuspecting
> diner? *(serious question)

Once it's been brought out to the table, you don't know what's
happened to it. Someone could have sneezed on it, picked it up with
dirty hands (how often do people wash their hands before eating at a
restaurant?), or otherwise passed some type of virus onto the food.
With the butter and margarine containers, if they keep going out and
coming back, untouched, they could spoil. And those are just for
starters.

> What then, makes it OK to offer the same food to soup kitchens?

The OP said that it is _not_ ok for the restaurant to offer those to
the soup kitchen. Has to be stuff that hasn't left the kitchen, where
it presumably is still wholesome for someone to eat.

maxine in ri

"maxine in ri" > wrote in message
...
On Nov 1, 7:22 pm, Dan Abel > wrote:
> In article >,
>
> "jmcquown" > wrote:
> > "gloria.p" > wrote in message
> ...
>
> > > 3. Don't make a mess just because you CAN. We once went to dinner with
> > > someone who insisted on trashing the bread/rolls because "I want to
> > > make
> > > sure they don't serve them again to another table. It's the LAW." It
> > > was
> > > kind of disgusting.
> > What he did sounds terribly disgusting, Gloria. The restaurants I worked
> > in
> > weren't even allowed to offer the untouched rolls and bread or baked
> > potatoes to soup kitchens. Sounds like your dinner friend had some
> > serious
> > mental problems if he was so worried about what was going to be done
> > with
> > the leftover bread. I'm so sorry.
>
> What is wrong with offering untouched food to the next unsuspecting
> diner? (serious question)

Once it's been brought out to the table, you don't know what's
happened to it. Someone could have sneezed on it, picked it up with
dirty hands (how often do people wash their hands before eating at a
restaurant?), or otherwise passed some type of virus onto the food.
With the butter and margarine containers, if they keep going out and
coming back, untouched, they could spoil. And those are just for
starters.

> What then, makes it OK to offer the same food to soup kitchens?

The OP said that it is _not_ ok for the restaurant to offer those to
the soup kitchen. Has to be stuff that hasn't left the kitchen, where
it presumably is still wholesome for someone to eat.

maxine in ri



Thank you, Maxine! Even food that never left the kitchen wasn't allowed
(due to health dept. regulations) ) to be offered to soup kitchens. I used
to cringe at the number of baked potatoes that were tossed out at the end of
a night because they weren't allowed to donate it. I'm sure soup kitchens
could have made a lot of 'baked potato soup' (which is delicious, BTW) and
could have fed a lot of people.

Jill

On Mon, 2 Nov 2009 02:36:12 -0500, "jmcquown" >
wrote:

>
>Thank you, Maxine! Even food that never left the kitchen wasn't allowed
>(due to health dept. regulations) ) to be offered to soup kitchens. I used
>to cringe at the number of baked potatoes that were tossed out at the end of
>a night because they weren't allowed to donate it. I'm sure soup kitchens
>could have made a lot of 'baked potato soup' (which is delicious, BTW) and
>could have fed a lot of people.
>
Maybe it's different during this recession, but back when I was
donating real food to soup kitchens I found out they have no lack of
fresh vegetables (at least here). What they need is meat, which they
stretch a mile in soups and stews.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
"jmcquown" > wrote:

> "maxine in ri" > wrote in message
> ...
> On Nov 1, 7:22 pm, Dan Abel > wrote:
> > In article >,
> >
> > "jmcquown" > wrote:

> > > The restaurants I worked
> > > in
> > > weren't even allowed to offer the untouched rolls and bread or baked
> > > potatoes to soup kitchens

> > What is wrong with offering untouched food to the next unsuspecting
> > diner? (serious question)
>
> Once it's been brought out to the table, you don't know what's
> happened to it. Someone could have sneezed on it, picked it up with
> dirty hands (how often do people wash their hands before eating at a
> restaurant?), or otherwise passed some type of virus onto the food.
> With the butter and margarine containers, if they keep going out and
> coming back, untouched, they could spoil. And those are just for
> starters.
>
> > What then, makes it OK to offer the same food to soup kitchens?
>
> The OP said that it is _not_ ok for the restaurant to offer those to
> the soup kitchen. Has to be stuff that hasn't left the kitchen, where
> it presumably is still wholesome for someone to eat.

> Thank you, Maxine! Even food that never left the kitchen wasn't allowed
> (due to health dept. regulations) ) to be offered to soup kitchens. I used
> to cringe at the number of baked potatoes that were tossed out at the end of
> a night because they weren't allowed to donate it. I'm sure soup kitchens
> could have made a lot of 'baked potato soup' (which is delicious, BTW) and
> could have fed a lot of people.

Sorry, Jill. I realized, after I read Maxine's post, that I had misread
what you posted. And I remembered you posting before that you had to
throw away perfectly good food that had never left the kitchen, which is
sure a shame.

--
Dan Abel
Petaluma, California USA

On Nov 1, 4:22*pm, Dan Abel > wrote:

>
> What is wrong with offering untouched food to the next unsuspecting
> diner? *(serious question)
>

If it was at the table with the customers, the employees have no idea
if it was touched or what germs may be on it.

> What then, makes it OK to offer the same food to soup kitchens?
>
I do not see how it would be okay. Can't answer that one.


In the grocery business, a frozen or refrigerated item that is found
somewhere else is not allowed to be sold. It must be distressed. We
mark an X on it with a sharpie marker, and each day, somebody goes
through and scans them for a distress report.

In the deli, any item that does not come in sealed must be thrown away
if it left our sight. For example, if a person orders some sliced meat
or some fried chicken. If they change their mind right at the counter,
we can put it back in the case. If they walk away and then bring it
back, we must throw it away. We keep the label and toss the food.

Even if it appears unopened, we have no way if they opened it took a
bite. Or somebody could try to tamper with it. So, we just can't risk
it.

"gloria.p" wrote:
>
> Sorry if this is not a new idea, but I have been w/o newsgroup
> access for three days and I come back to over 1200 messages.
> Can't read them all but I have read many of the 100 restaurant
> servers thread. I thought it might be interesting to see what
> we as patrons of a restaurant expect of ourselves and others.
>
> 1. Be kind. Try to understand. Your server may have had some
> horrible customers this shift, may have a headache, backache,
> sick child, spouse, or parent. The aspect you don't like may be
> a company policy.

Correction: Be polite, but firm. What personal issues the waitstaff may
or may not have are irrelevant to the job they are there to perform and
they need to leave their problems outside of the business environment.
The aspect I'm not happy with may indeed be company policy, and as my
interface with the company, it is the waitstaff's duty to report to
management that another customer complained about the policy. They also
have the option of sending the manager over to discuss the issue with me
directly if they want to avoid being the messenger.

>
> 2. If you need something or the server has done something wrong,
> mention it without being sarcastic, hostile, or nasty. This is a
> person, someone's child/spouse/parent, not a robot.

Absolutely, always be polite. Remember however that it is the
waitstaff's job to service your needs as the customer, and they are not
doing you some great favor refilling your empty drink, or bringing you
the silverware they forgot 15 minutes ago.

>
> 3. Don't make a mess just because you CAN. We once went to
> dinner with someone who insisted on trashing the bread/rolls
> because "I want to make sure they don't serve them again to
> another table. It's the LAW." It was kind of disgusting.

I can't possibly comprehend this one, and if I were the manager of the
restaurant and witnessed this type of behavior I would ask the offenders
to leave my restaurant and not to return until they learned to behave in
a civilized manner and not disgust my other customers.

In my experience for the best dining experience?

Wait your turn.

Andy

On Nov 1, 1:08*pm, "gloria.p" > wrote:
>
> 3. Don't make a mess just because you CAN. *We once went to
> dinner with someone who insisted on trashing the bread/rolls
> because "I want to make sure they don't serve them again to
> another table. It's the LAW." *It was kind of disgusting.

"Kind of " disgusting? How about ABSOLUTELY disgusting.

"gloria.p" > wrote in message
...
>
> Sorry if this is not a new idea, but I have been w/o newsgroup access for
> three days and I come back to over 1200 messages.
> Can't read them all but I have read many of the 100 restaurant servers
> thread. I thought it might be interesting to see what
> we as patrons of a restaurant expect of ourselves and others.
>
>
> 1. Be kind. Try to understand. Your server may have had some horrible
> customers this shift, may have a headache, backache, sick child, spouse,
> or parent. The aspect you don't like may be a company policy.
>
> 2. If you need something or the server has done something wrong,
> mention it without being sarcastic, hostile, or nasty. This is a person,
> someone's child/spouse/parent, not a robot.
>
> 3. Don't make a mess just because you CAN. We once went to dinner with
> someone who insisted on trashing the bread/rolls because "I want to make
> sure they don't serve them again to another table. It's the LAW." It was
> kind of disgusting.
>
> What're your suggestions?
>
> gloria p

My suggestion for DON'T do is definitely do not swipe the condiments and
other food stuffs at the table. I have been with friends who pocket the
sugar, sweetener, etc., but the worst was when a couple pocketed bottled
steak sauce and catsup. One lady we were dining with stole the table candle
holder because she thought it was cute. One couple wanted to steal the menu
and have us all sign it for their anniversary dinner. They were hiding the
menu under the table and being all stupid about it. The server than caught
on and offered the menu as a memento of the evening. These were not
especially fancy, costly menus. I was very embarrassed. Oddly, this super
sweet couple who wanted to commemorate their anniversary have long since
broken up. Yesterday was our 32 anniversary. We had a very nice dinner
downtown. Gloria, have you tried the new chain in town, Brio? We went to
the Brio Cherry Creek (old Macaroni Grill building) for brunch today. Very
nice and good food for a good price. We do not prefer chain stores, but
they do serve a need.

Later,

Dale P

"Dale P" > wrote in message
...
>>
> One couple wanted to steal the menu and have us all sign it for their
> anniversary dinner. They were hiding the menu under the table and being
> all stupid about it. The server than caught on and offered the menu as a
> memento of the evening. These were not especially fancy, costly menus.
>
> Dale P
I collect restaurant menus. It's fun Your friend doesn't have to steal
them or have the server "catch on". Just ask and say she collects them.
Most restaurants will give them away.

Jill

On Mon, 2 Nov 2009 03:47:09 -0500, "jmcquown" >
wrote:

>I collect restaurant menus. It's fun Your friend doesn't have to steal
>them or have the server "catch on". Just ask and say she collects them.
>Most restaurants will give them away.

They're especially glad to give away the menus that are printed daily.


--
I love cooking with wine.
Sometimes I even put it in the food.

Dale P wrote:

> My suggestion for DON'T do is definitely do not swipe the condiments and
> other food stuffs at the table. I have been with friends who pocket the
> sugar, sweetener, etc., but the worst was when a couple pocketed bottled
> steak sauce and catsup.

Stealing anything from a restaurant is cheap, classless and
stupid, since if you ask the manager I suspect they'd give it to
you or in the case of the candle holder, sell it to you
reasonably. That's much better karma and doesn't make your table
mates cross you off their invitation list for dining out. (Maybe
dining in, too. If someone steals stuff from a restaurant, how
do you know they won't steal something they like from your home?)


> Gloria, have you
> tried the new chain in town, Brio? We went to the Brio Cherry Creek
> (old Macaroni Grill building) for brunch today. Very nice and good food
> for a good price. We do not prefer chain stores, but they do serve a need.


No, I haven't. I was supposed to go there for lunch last Monday
with a group of neighborhood women but it was the last day to
pack up my kitchen before the remodeling started and I still had
too much to do even though I had been packing for almost two
weeks. We'll have to try it soon. There's a Brio in the new
section of Park Meadows, too.

There is nothing wrong with a good chain restaurant (and nothing
worse than a bad one.) You'll notice in Denver that the good
upscale chains stick around a lot longer than the single local
places which draw a big crowd when they first open and then fall
off when the sheep decide "newest is better" and flock to the new
"in" spot. Some of them have been very good and I have no idea
what made them fail. (European Cafe is a good example.)

Have you tried The Perfect Landing at Centennial Airport? Mmmmm.
Haven't been there in quite a while, but for Mexican we liked La
Cueva on Colfax. For Thai, quite a few places on Federal are good.

gloria p

gloria.p wrote:

> No, I haven't. I was supposed to go there for lunch last Monday
> with a group of neighborhood women but it was the last day to
> pack up my kitchen before the remodeling started and I still had
> too much to do even though I had been packing for almost two
> weeks.

Just a thought: don't forget to take your baking sheets out of
the oven. I'm not the only one who did that. Heh.

nancy

Nancy Young wrote:
> gloria.p wrote:
>
>> No, I haven't. I was supposed to go there for lunch last Monday
>> with a group of neighborhood women but it was the last day to
>> pack up my kitchen before the remodeling started and I still had
>> too much to do even though I had been packing for almost two
>> weeks.
>
> Just a thought: don't forget to take your baking sheets out of
> the oven. I'm not the only one who did that. Heh.
>
> nancy


Are you thinking about the lower drawer of the stove? Our old
one didn't have one because it was a JennAir with a downdraft fan
mounted under the oven.

Actually all my baking sheets and cupcake pans lived in the
trash compacter. We installed a new one because the one we
"inherited" when we bought this house was nasty. We never, ever
used the new one so I started using it to store skillets and
eventually cookie sheets and cooking racks instead. It was very
handy.

Thanks for the suggestion. I might salvage the oven racks to use
as cookie cooling racks. If you're making a big batch you can
never have too many. They would be convenient if I ever make
pasta from scratch, also.

gloria p

gloria.p wrote:
> Nancy Young wrote:
>> gloria.p wrote:
>>
>>> No, I haven't. I was supposed to go there for lunch last Monday
>>> with a group of neighborhood women but it was the last day to
>>> pack up my kitchen before the remodeling started and I still had
>>> too much to do even though I had been packing for almost two
>>> weeks.
>>
>> Just a thought: don't forget to take your baking sheets out of
>> the oven. I'm not the only one who did that. Heh.

> Are you thinking about the lower drawer of the stove? Our old
> one didn't have one because it was a JennAir with a downdraft fan
> mounted under the oven.

I lost mine when I left them in my inoperable wall oven. After
the remodel was complete, it took me a while before I figured
out Hey! where are my cookie sheets?? Uh, in the oven you
didn't clean out?

Same thing happened to someone else here.

> Actually all my baking sheets and cupcake pans lived in the
> trash compacter. We installed a new one because the one we
> "inherited" when we bought this house was nasty. We never, ever
> used the new one so I started using it to store skillets and
> eventually cookie sheets and cooking racks instead. It was very
> handy.

When my ex inlaws built a house back in the late 70s, they
included a trash compacter, and next to it a special cabinet
for things like cookie sheets. I forget what you'd call that.
A tray cabinet? Anyway, it was that shape only with vertical
slots instead of shelves. I thought that was really handy.

> Thanks for the suggestion. I might salvage the oven racks to use
> as cookie cooling racks. If you're making a big batch you can
> never have too many. They would be convenient if I ever make
> pasta from scratch, also.

Cool idea. Not like you can't get rid of them later if you change your
mind.

nancy

> Thanks for the suggestion. *I might salvage the oven racks .... convenient if I ever make
> pasta from scratch, also.


Good suggestion!!

Nancy Young wrote:
> gloria.p wrote:
>
>> No, I haven't. I was supposed to go there for lunch last Monday
>> with a group of neighborhood women but it was the last day to
>> pack up my kitchen before the remodeling started and I still had
>> too much to do even though I had been packing for almost two
>> weeks.
>
> Just a thought: don't forget to take your baking sheets out of
> the oven. I'm not the only one who did that. Heh.
>
> nancy

Yup, yup, yup. I can testify.
And they were gooooood baking sheets too, dammit.