An oldie but a goodie...Steve Wertz might even remember this. Sheryl Mexic was a nemesis of mine on rec.travel.air...

Anyone else have "interesting" resto reviews to share...???

PS: this is REAL, folks...!!!


From: Sheryl >
Subject: Miyako--My Lunch Today
Date: 2000/02/22
Message-ID: >#1/1
X-Deja-AN: 588224949
Content-Transfer-Encoding: 7bit
X-Accept-Language: en
Content-Type: text/plain; charset=us-ascii
X-Complaints-To:
X-Trace: news.flash.net 951188401 209.30.69.253 (Mon, 21 Feb 2000 21:00:01 CST)
Organization: http://pub4.ezboard.com/bpricelineandexpediabidding
MIME-Version: 1.0
Reply-To:
NNTP-Posting-Date: Mon, 21 Feb 2000 21:00:01 CST
Newsgroups: houston.eats


"As I've commented on houston.eats several times in the past, I'm a
regular at lunchtime at Miyako on Kirby. Looks like today was my last
visit. I'll let my letter to Ms. Connie Wong explain. I got Ms. Wong's
name when I called the Westheimer location asking for the name and
address of Miyako's owner, who I know by sight from various times he's
been in the particular Miyako location where I was eating at the time.
Whenever he sees me, he always acknowledges me. Unfortunately, I was
told that Ms. Wong is in charge of all the restaurants and that I should
write to her. The nature of my request was known since I was forthright
from the beginning of the phone call. I immediately identified myself
by name and said I had a bad experience at the Kirby location earlier
today and I wanted to inform the owner about it.

Ms. Connie Wong
Miyako Restaurant
6345 Westheimer
Houston, TX 77057

Dear Ms. Wong:

My lunch hour today was an experience I hope to forget, as it was quite
unpleasant. Some background is in order, so first, I want you to know
that my first time ever eating sushi was at Miyako on Westheimer in
1985. I've been hooked on sushi ever since, regularly having dinner at
the Miyako on Westheimer, the Little Miyako that was located in the
Village about 10 years or so ago, and then when that location closed,
the Kirby location. In the mid-1990s when the downtown location opened,
I began having lunch there at least once per week, every single week,
until I began working in Greenway Plaza in January 1998. Since that
time, until today, I've had lunch at the Kirby location at least once
per week, every single week. So a reasonable estimation would be that
I've eaten at Miyako more than 500 times in the past 15 years.

I arrived at the Kirby location at 11:35 a.m. today and took my usual
seat at the sushi bar. Being that today was a federal holiday and many
offices were closed, there were only two others at the sushi bar, and
over the next 10 minutes, a total of about 5 tables were occupied.
Still, just the one couple and me at the sushi bar. In other words, not
very busy.

Among other sushi items, I ordered the Miyako Special maki. As I always
do when ordering the Miyako Special maki, I asked that it be cut into 8
pieces, rather than the usual 6 pieces, because when cut into 6 pieces,
a single piece is too large for me to eat without biting into it, and
then it completely falls apart. About three minutes after taking my
order, the waitress returned to say that I would be charged $1 for
cutting the maki into 8 pieces instead of 6 pieces. I looked her
straight in the face and told her that I was highly insulted by that
comment and told her of my frequency of visits to Miyako. She told me
that it was the manager's decision to charge me $1. I asked to speak
with the manager. The manager, who I recall previously as a waitress,
came from the kitchen area with a very sour look on her face. I then
reiterated to the manager what I told the waitress of how insulting the
idea of charging me $1 to make two slices with a knife. I also reminded
her of my very frequent visits to Miyako, which I knew she already knew,
because every single employee who works outside the kitchen knows me by
my frequent visits.

She told me that mine was a special request and there would be a $1
charge. I then told her that I guessed she had no idea what the notion
of customer service was and that she had two choices. She could either
charge me $1 for her employee to make 8 slices instead of 6 slices and I
would never again set foot in Miyako, or she could change her mind and I
would remain a customer. She stated once again that there would be a $1
charge. I then turned around, picked up my magazine and walked out of
the restaurant. Mind you, I had ordered a Coke which had already been
served to me and which I had partially consumed. I did not pay for it
nor was I followed and asked to pay for it.

I am truly saddened to have to make the decision to no longer have lunch
at a restaurant that I so much enjoy at least once per week. But then,
it's a sad day when $1 is more important than the loyalty I've shown
Miyako over 15 years and thousands of dollars.

/s/

P.S. As a final comment, I thought I'd offer that sometimes I order the
daily special, even when there is a piece of sushi that I do not care
for, typically squid. Whenever squid is on the daily special, I tell
the sushi chef he can just leave it off my plate, something I consider
to be quite thoughtful. Miyako can re-sell it to someone else, charging
the normal per piece price, and I've not wasted any food.

END OF LETTER

</>

On 3/16/2017 2:11 PM, The Greatest! wrote:
> An oldie but a goodie...Steve Wertz might even remember this. Sheryl Mexic was a nemesis of mine on rec.travel.air...
>
> Anyone else have "interesting" resto reviews to share...???
>
> PS: this is REAL, folks...!!!
>
>
> From: Sheryl >
> Subject: Miyako--My Lunch Today
> Date: 2000/02/22
> Message-ID: >#1/1
> X-Deja-AN: 588224949
> Content-Transfer-Encoding: 7bit
> X-Accept-Language: en
> Content-Type: text/plain; charset=us-ascii
> X-Complaints-To:
> X-Trace: news.flash.net 951188401 209.30.69.253 (Mon, 21 Feb 2000 21:00:01 CST)
> Organization: http://pub4.ezboard.com/bpricelineandexpediabidding
> MIME-Version: 1.0
> Reply-To:
> NNTP-Posting-Date: Mon, 21 Feb 2000 21:00:01 CST
> Newsgroups: houston.eats
>
>
> "As I've commented on houston.eats several times in the past, I'm a
> regular at lunchtime at Miyako on Kirby. Looks like today was my last
> visit. I'll let my letter to Ms. Connie Wong explain. I got Ms. Wong's
> name when I called the Westheimer location asking for the name and
> address of Miyako's owner, who I know by sight from various times he's
> been in the particular Miyako location where I was eating at the time.
> Whenever he sees me, he always acknowledges me. Unfortunately, I was
> told that Ms. Wong is in charge of all the restaurants and that I should
> write to her. The nature of my request was known since I was forthright
> from the beginning of the phone call. I immediately identified myself
> by name and said I had a bad experience at the Kirby location earlier
> today and I wanted to inform the owner about it.
>
> Ms. Connie Wong
> Miyako Restaurant
> 6345 Westheimer
> Houston, TX 77057
>
> Dear Ms. Wong:
>
> My lunch hour today was an experience I hope to forget, as it was quite
> unpleasant. Some background is in order, so first, I want you to know
> that my first time ever eating sushi was at Miyako on Westheimer in
> 1985. I've been hooked on sushi ever since, regularly having dinner at
> the Miyako on Westheimer, the Little Miyako that was located in the
> Village about 10 years or so ago, and then when that location closed,
> the Kirby location. In the mid-1990s when the downtown location opened,
> I began having lunch there at least once per week, every single week,
> until I began working in Greenway Plaza in January 1998. Since that
> time, until today, I've had lunch at the Kirby location at least once
> per week, every single week. So a reasonable estimation would be that
> I've eaten at Miyako more than 500 times in the past 15 years.
>
> I arrived at the Kirby location at 11:35 a.m. today and took my usual
> seat at the sushi bar. Being that today was a federal holiday and many
> offices were closed, there were only two others at the sushi bar, and
> over the next 10 minutes, a total of about 5 tables were occupied.
> Still, just the one couple and me at the sushi bar. In other words, not
> very busy.
>
> Among other sushi items, I ordered the Miyako Special maki. As I always
> do when ordering the Miyako Special maki, I asked that it be cut into 8
> pieces, rather than the usual 6 pieces, because when cut into 6 pieces,
> a single piece is too large for me to eat without biting into it, and
> then it completely falls apart. About three minutes after taking my
> order, the waitress returned to say that I would be charged $1 for
> cutting the maki into 8 pieces instead of 6 pieces. I looked her
> straight in the face and told her that I was highly insulted by that
> comment and told her of my frequency of visits to Miyako. She told me
> that it was the manager's decision to charge me $1. I asked to speak
> with the manager. The manager, who I recall previously as a waitress,
> came from the kitchen area with a very sour look on her face. I then
> reiterated to the manager what I told the waitress of how insulting the
> idea of charging me $1 to make two slices with a knife. I also reminded
> her of my very frequent visits to Miyako, which I knew she already knew,
> because every single employee who works outside the kitchen knows me by
> my frequent visits.
>
> She told me that mine was a special request and there would be a $1
> charge. I then told her that I guessed she had no idea what the notion
> of customer service was and that she had two choices. She could either
> charge me $1 for her employee to make 8 slices instead of 6 slices and I
> would never again set foot in Miyako, or she could change her mind and I
> would remain a customer. She stated once again that there would be a $1
> charge. I then turned around, picked up my magazine and walked out of
> the restaurant. Mind you, I had ordered a Coke which had already been
> served to me and which I had partially consumed. I did not pay for it
> nor was I followed and asked to pay for it.
>
> I am truly saddened to have to make the decision to no longer have lunch
> at a restaurant that I so much enjoy at least once per week. But then,
> it's a sad day when $1 is more important than the loyalty I've shown
> Miyako over 15 years and thousands of dollars.
>
> /s/
>
> P.S. As a final comment, I thought I'd offer that sometimes I order the
> daily special, even when there is a piece of sushi that I do not care
> for, typically squid. Whenever squid is on the daily special, I tell
> the sushi chef he can just leave it off my plate, something I consider
> to be quite thoughtful. Miyako can re-sell it to someone else, charging
> the normal per piece price, and I've not wasted any food.
>
> END OF LETTER
>
> </>
>

Why not just get billed the extra buck, leave ZERO tip, and tell the
staff why. Let them deal with the problem.

On 2017-03-16 5:40 PM, Taxed and Spent wrote:
> On 3/16/2017 2:11 PM, The Greatest! wrote:

> Why not just get billed the extra buck, leave ZERO tip, and tell the
> staff why. Let them deal with the problem.


My son was at a restaurant bar which had originally been owned by a
friend of mine, the guy who imported the Buffalo Wing craze to this
area. He was there with three friends and they all wanted wings. I
haven't been there in years, but apparently they sell the wings by the
pound, and the more you buy the cheaper they are. Son and friends
ordered four pounds, two of them to be hot and two medium. When it came
time to pay, she had charged them for four one pound orders. He
disputed the bill, saying they should have been charged for one four
pound order, but she said it had already been rung up. Having been a
restaurant manager he did not bother arguing with here about it. They
just calculated the tip based on the now lower level of service and then
deducted the difference in cost, so the waitress paid for the higher
cost of the individual orders.

On Thursday, March 16, 2017 at 11:11:22 AM UTC-10, The Greatest! wrote:
> An oldie but a goodie...Steve Wertz might even remember this. Sheryl Mexic was a nemesis of mine on rec.travel.air...
>
> Anyone else have "interesting" resto reviews to share...???
>
> PS: this is REAL, folks...!!!
>
>
> From: Sheryl >
> Subject: Miyako--My Lunch Today
> Date: 2000/02/22
> Message-ID: >#1/1
> X-Deja-AN: 588224949
> Content-Transfer-Encoding: 7bit
> X-Accept-Language: en
> Content-Type: text/plain; charset=us-ascii
> X-Complaints-To:
> X-Trace: news.flash.net 951188401 209.30.69.253 (Mon, 21 Feb 2000 21:00:01 CST)
> Organization: http://pub4.ezboard.com/bpricelineandexpediabidding
> MIME-Version: 1.0
> Reply-To:
> NNTP-Posting-Date: Mon, 21 Feb 2000 21:00:01 CST
> Newsgroups: houston.eats
>
>
> "As I've commented on houston.eats several times in the past, I'm a
> regular at lunchtime at Miyako on Kirby. Looks like today was my last
> visit. I'll let my letter to Ms. Connie Wong explain. I got Ms. Wong's
> name when I called the Westheimer location asking for the name and
> address of Miyako's owner, who I know by sight from various times he's
> been in the particular Miyako location where I was eating at the time.
> Whenever he sees me, he always acknowledges me. Unfortunately, I was
> told that Ms. Wong is in charge of all the restaurants and that I should
> write to her. The nature of my request was known since I was forthright
> from the beginning of the phone call. I immediately identified myself
> by name and said I had a bad experience at the Kirby location earlier
> today and I wanted to inform the owner about it.
>
> Ms. Connie Wong
> Miyako Restaurant
> 6345 Westheimer
> Houston, TX 77057
>
> Dear Ms. Wong:
>
> My lunch hour today was an experience I hope to forget, as it was quite
> unpleasant. Some background is in order, so first, I want you to know
> that my first time ever eating sushi was at Miyako on Westheimer in
> 1985. I've been hooked on sushi ever since, regularly having dinner at
> the Miyako on Westheimer, the Little Miyako that was located in the
> Village about 10 years or so ago, and then when that location closed,
> the Kirby location. In the mid-1990s when the downtown location opened,
> I began having lunch there at least once per week, every single week,
> until I began working in Greenway Plaza in January 1998. Since that
> time, until today, I've had lunch at the Kirby location at least once
> per week, every single week. So a reasonable estimation would be that
> I've eaten at Miyako more than 500 times in the past 15 years.
>
> I arrived at the Kirby location at 11:35 a.m. today and took my usual
> seat at the sushi bar. Being that today was a federal holiday and many
> offices were closed, there were only two others at the sushi bar, and
> over the next 10 minutes, a total of about 5 tables were occupied.
> Still, just the one couple and me at the sushi bar. In other words, not
> very busy.
>
> Among other sushi items, I ordered the Miyako Special maki. As I always
> do when ordering the Miyako Special maki, I asked that it be cut into 8
> pieces, rather than the usual 6 pieces, because when cut into 6 pieces,
> a single piece is too large for me to eat without biting into it, and
> then it completely falls apart. About three minutes after taking my
> order, the waitress returned to say that I would be charged $1 for
> cutting the maki into 8 pieces instead of 6 pieces. I looked her
> straight in the face and told her that I was highly insulted by that
> comment and told her of my frequency of visits to Miyako. She told me
> that it was the manager's decision to charge me $1. I asked to speak
> with the manager. The manager, who I recall previously as a waitress,
> came from the kitchen area with a very sour look on her face. I then
> reiterated to the manager what I told the waitress of how insulting the
> idea of charging me $1 to make two slices with a knife. I also reminded
> her of my very frequent visits to Miyako, which I knew she already knew,
> because every single employee who works outside the kitchen knows me by
> my frequent visits.
>
> She told me that mine was a special request and there would be a $1
> charge. I then told her that I guessed she had no idea what the notion
> of customer service was and that she had two choices. She could either
> charge me $1 for her employee to make 8 slices instead of 6 slices and I
> would never again set foot in Miyako, or she could change her mind and I
> would remain a customer. She stated once again that there would be a $1
> charge. I then turned around, picked up my magazine and walked out of
> the restaurant. Mind you, I had ordered a Coke which had already been
> served to me and which I had partially consumed. I did not pay for it
> nor was I followed and asked to pay for it.
>
> I am truly saddened to have to make the decision to no longer have lunch
> at a restaurant that I so much enjoy at least once per week. But then,
> it's a sad day when $1 is more important than the loyalty I've shown
> Miyako over 15 years and thousands of dollars.
>
> /s/
>
> P.S. As a final comment, I thought I'd offer that sometimes I order the
> daily special, even when there is a piece of sushi that I do not care
> for, typically squid. Whenever squid is on the daily special, I tell
> the sushi chef he can just leave it off my plate, something I consider
> to be quite thoughtful. Miyako can re-sell it to someone else, charging
> the normal per piece price, and I've not wasted any food.
>
> END OF LETTER
>
> </>

My friend is like that. He takes things personally and never forgets any transgression, real or imagined, from restaurants. When we eat with him, it's easier to have him pick a restaurant than to suggest one because chances are, he'll refuse to eat there. He's pake and OCD so that's how that goes.

Faced with the same situation, I wouldn't take it personally. Heck, it's worth a dollar to have such a story to tell. It's highly amusing. OTOH, I'll bet that I could get them to do this personal favor for me. You just got to know how to ask. My guess is that they wanted to get rid of the crazy old bat.

On 2017-03-16 7:08 PM, dsi1 wrote:
> On Thursday, March 16, 2017 at 11:11:22 AM UTC-10, The Greatest!
> wrote:
/s/
>>
>> P.S. As a final comment, I thought I'd offer that sometimes I order
>> the daily special, even when there is a piece of sushi that I do
>> not care for, typically squid. Whenever squid is on the daily
>> special, I tell the sushi chef he can just leave it off my plate,
>> something I consider to be quite thoughtful. Miyako can re-sell it
>> to someone else, charging the normal per piece price, and I've not
>> wasted any food.
>>
>> END OF LETTER
>>
>> </>
>
> My friend is like that. He takes things personally and never forgets
> any transgression, real or imagined, from restaurants. When we eat
> with him, it's easier to have him pick a restaurant than to suggest
> one because chances are, he'll refuse to eat there. He's pake and OCD
> so that's how that goes.
>

I know a guy who is a PITA to be in a restaurant with. He is a cheap
******* and figures that if he is paying for a meal the server has to
kiss his ass and everything has to be perfect. Basically, he is looking
for an excuse not to leave a tip.


> Faced with the same situation, I wouldn't take it personally. Heck,
> it's worth a dollar to have such a story to tell. It's highly
> amusing.

That's what Cheap Bob is like. He is on the outer edge of a number of
social circles, and everyone who has been exposed to him has stories
about his cheapness and strange adventures. There are actually
unofficial members of the I Hate Bob Club and when they get together
they amuse each other by telling Cheap Bob Stories.

On 3/16/2017 4:40 PM, Dave Smith wrote:
> On 2017-03-16 7:08 PM, dsi1 wrote:
>> On Thursday, March 16, 2017 at 11:11:22 AM UTC-10, The Greatest!
>> wrote:
> /s/
>>>
>>> P.S. As a final comment, I thought I'd offer that sometimes I order
>>> the daily special, even when there is a piece of sushi that I do
>>> not care for, typically squid. Whenever squid is on the daily
>>> special, I tell the sushi chef he can just leave it off my plate,
>>> something I consider to be quite thoughtful. Miyako can re-sell it
>>> to someone else, charging the normal per piece price, and I've not
>>> wasted any food.
>>>
>>> END OF LETTER
>>>
>>> </>
>>
>> My friend is like that. He takes things personally and never forgets
>> any transgression, real or imagined, from restaurants. When we eat
>> with him, it's easier to have him pick a restaurant than to suggest
>> one because chances are, he'll refuse to eat there. He's pake and OCD
>> so that's how that goes.
>>
>
> I know a guy who is a PITA to be in a restaurant with. He is a cheap
> ******* and figures that if he is paying for a meal the server has to
> kiss his ass and everything has to be perfect. Basically, he is looking
> for an excuse not to leave a tip.
>
>
>> Faced with the same situation, I wouldn't take it personally. Heck,
>> it's worth a dollar to have such a story to tell. It's highly
>> amusing.
>
> That's what Cheap Bob is like. He is on the outer edge of a number of
> social circles, and everyone who has been exposed to him has stories
> about his cheapness and strange adventures. There are actually
> unofficial members of the I Hate Bob Club and when they get together
> they amuse each other by telling Cheap Bob Stories.
>

Cheap people are fun - all you have to do is pretend that you don't know
them.

dsi1 wrote:

> On Thursday, March 16, 2017 at 11:11:22 AM UTC-10, The Greatest! wrote:
> > An oldie but a goodie...Steve Wertz might even remember this. Sheryl Mexic was a nemesis of mine on rec.travel.air...
> >
> > Anyone else have "interesting" resto reviews to share...???
> >
> > PS: this is REAL, folks...!!!
> >
> >
> > From: Sheryl >
> > Subject: Miyako--My Lunch Today
> > Date: 2000/02/22
> > Message-ID: >#1/1
> > X-Deja-AN: 588224949
> > Content-Transfer-Encoding: 7bit
> > X-Accept-Language: en
> > Content-Type: text/plain; charset=us-ascii
> > X-Complaints-To:
> > X-Trace: news.flash.net 951188401 209.30.69.253 (Mon, 21 Feb 2000 21:00:01 CST)
> > Organization: http://pub4.ezboard.com/bpricelineandexpediabidding
> > MIME-Version: 1.0
> > Reply-To:
> > NNTP-Posting-Date: Mon, 21 Feb 2000 21:00:01 CST
> > Newsgroups: houston.eats
> >
> >
> > "As I've commented on houston.eats several times in the past, I'm a
> > regular at lunchtime at Miyako on Kirby. Looks like today was my last
> > visit. I'll let my letter to Ms. Connie Wong explain. I got Ms. Wong's
> > name when I called the Westheimer location asking for the name and
> > address of Miyako's owner, who I know by sight from various times he's
> > been in the particular Miyako location where I was eating at the time.
> > Whenever he sees me, he always acknowledges me. Unfortunately, I was
> > told that Ms. Wong is in charge of all the restaurants and that I should
> > write to her. The nature of my request was known since I was forthright
> > from the beginning of the phone call. I immediately identified myself
> > by name and said I had a bad experience at the Kirby location earlier
> > today and I wanted to inform the owner about it.
> >
> > Ms. Connie Wong
> > Miyako Restaurant
> > 6345 Westheimer
> > Houston, TX 77057
> >
> > Dear Ms. Wong:
> >
> > My lunch hour today was an experience I hope to forget, as it was quite
> > unpleasant. Some background is in order, so first, I want you to know
> > that my first time ever eating sushi was at Miyako on Westheimer in
> > 1985. I've been hooked on sushi ever since, regularly having dinner at
> > the Miyako on Westheimer, the Little Miyako that was located in the
> > Village about 10 years or so ago, and then when that location closed,
> > the Kirby location. In the mid-1990s when the downtown location opened,
> > I began having lunch there at least once per week, every single week,
> > until I began working in Greenway Plaza in January 1998. Since that
> > time, until today, I've had lunch at the Kirby location at least once
> > per week, every single week. So a reasonable estimation would be that
> > I've eaten at Miyako more than 500 times in the past 15 years.
> >
> > I arrived at the Kirby location at 11:35 a.m. today and took my usual
> > seat at the sushi bar. Being that today was a federal holiday and many
> > offices were closed, there were only two others at the sushi bar, and
> > over the next 10 minutes, a total of about 5 tables were occupied.
> > Still, just the one couple and me at the sushi bar. In other words, not
> > very busy.
> >
> > Among other sushi items, I ordered the Miyako Special maki. As I always
> > do when ordering the Miyako Special maki, I asked that it be cut into 8
> > pieces, rather than the usual 6 pieces, because when cut into 6 pieces,
> > a single piece is too large for me to eat without biting into it, and
> > then it completely falls apart. About three minutes after taking my
> > order, the waitress returned to say that I would be charged $1 for
> > cutting the maki into 8 pieces instead of 6 pieces. I looked her
> > straight in the face and told her that I was highly insulted by that
> > comment and told her of my frequency of visits to Miyako. She told me
> > that it was the manager's decision to charge me $1. I asked to speak
> > with the manager. The manager, who I recall previously as a waitress,
> > came from the kitchen area with a very sour look on her face. I then
> > reiterated to the manager what I told the waitress of how insulting the
> > idea of charging me $1 to make two slices with a knife. I also reminded
> > her of my very frequent visits to Miyako, which I knew she already knew,
> > because every single employee who works outside the kitchen knows me by
> > my frequent visits.
> >
> > She told me that mine was a special request and there would be a $1
> > charge. I then told her that I guessed she had no idea what the notion
> > of customer service was and that she had two choices. She could either
> > charge me $1 for her employee to make 8 slices instead of 6 slices and I
> > would never again set foot in Miyako, or she could change her mind and I
> > would remain a customer. She stated once again that there would be a $1
> > charge. I then turned around, picked up my magazine and walked out of
> > the restaurant. Mind you, I had ordered a Coke which had already been
> > served to me and which I had partially consumed. I did not pay for it
> > nor was I followed and asked to pay for it.
> >
> > I am truly saddened to have to make the decision to no longer have lunch
> > at a restaurant that I so much enjoy at least once per week. But then,
> > it's a sad day when $1 is more important than the loyalty I've shown
> > Miyako over 15 years and thousands of dollars.
> >
> > /s/
> >
> > P.S. As a final comment, I thought I'd offer that sometimes I order the
> > daily special, even when there is a piece of sushi that I do not care
> > for, typically squid. Whenever squid is on the daily special, I tell
> > the sushi chef he can just leave it off my plate, something I consider
> > to be quite thoughtful. Miyako can re-sell it to someone else, charging
> > the normal per piece price, and I've not wasted any food.
> >
> > END OF LETTER
> >
> > </>
>
> My friend is like that. He takes things personally and never forgets any transgression, real or imagined, from restaurants. When we eat with him, it's easier to have him pick a restaurant than to suggest one because chances are, he'll refuse to eat there. He's pake and OCD so that's how that goes.
>
> Faced with the same situation, I wouldn't take it personally. Heck, it's worth a dollar to have such a story to tell. It's highly amusing. OTOH, I'll bet that I could get them to do this personal favor for me. You just got to know how to ask. My guess is that they wanted to get rid of the crazy old bat.



Yup, and it's interesting from a "cultural" amgle - from an Asian cultural standpoint, she is not exactly "saving face" with her interaction with Miyako Sushi...

;-)


--
Best
Greg

On 3/17/2017 9:41 AM, The Greatest! wrote:

>>>
>>> She told me that mine was a special request and there would be a $1
>>> charge. I then told her that I guessed she had no idea what the notion
>>> of customer service was and that she had two choices. She could either
>>> charge me $1 for her employee to make 8 slices instead of 6 slices and I
>>> would never again set foot in Miyako, or she could change her mind and I
>>> would remain a customer. She stated once again that there would be a $1
>>> charge. I then turned around, picked up my magazine and walked out of
>>> the restaurant. Mind you, I had ordered a Coke which had already been
>>> served to me and which I had partially consumed. I did not pay for it
>>> nor was I followed and asked to pay for it.
>>>
>>> I am truly saddened to have to make the decision to no longer have lunch
>>> at a restaurant that I so much enjoy at least once per week. But then,
>>> it's a sad day when $1 is more important than the loyalty I've shown
>>> Miyako over 15 years and thousands of dollars.

>>
>> My friend is like that. He takes things personally and never forgets any transgression, real or imagined, from restaurants. When we eat with him, it's easier to have him pick a restaurant than to suggest one because chances are, he'll refuse to eat there. He's pake and OCD so that's how that goes.
>>
>> Faced with the same situation, I wouldn't take it personally. Heck, it's worth a dollar to have such a story to tell. It's highly amusing. OTOH, I'll bet that I could get them to do this personal favor for me. You just got to know how to ask. My guess is that they wanted to get rid of the crazy old bat.
>
>
>
> Yup, and it's interesting from a "cultural" amgle - from an Asian cultural standpoint, she is not exactly "saving face" with her interaction with Miyako Sushi...
>
> ;-)
>
>

What I find interesting is the real cost of the $1 charge. It takes
seconds for the chef to make the extra cuts, but it probably took $5 in
time to relay from the manager to the waitress to the customer and back.
Charging that buck probably cost them many times that, plus they lost
a customer. Dumb. Really dumb.

On 2017-03-17 9:56 AM, Ed Pawlowski wrote:

> What I find interesting is the real cost of the $1 charge. It takes
> seconds for the chef to make the extra cuts, but it probably took $5 in
> time to relay from the manager to the waitress to the customer and back.
> Charging that buck probably cost them many times that, plus they lost a
> customer. Dumb. Really dumb.

Yep. It is pretty silly to spend so much time and effort dickering over
something was was only a couple seconds extra work for the kitchen
staff. I am assuming that the restaurant actually makes their own sushi
and that it was not outsourced and arrived pre-cut.

There is also the possibility that there is another side of the story
and that the complainant is a not only a steady customer but a regular
pain in the ass. She comes in at a busy time of day, occupies a table
for just herself and then has to have special service requests.

I had a dining experience with the big niece last year, thankfully as
guests of her mother. BN ordered one of the burger dishes and, given a
choice of fries or salad, asked for fries. The next time the waitress
came by she calls her over and asks for salad. The burger arrives with
salad and she asked what happened to the fries. The waitress said she
thought she asked for salad instead of fries. Nope, she wanted salad as
well. The waitress goes off to the kitchen to order the fries. A couple
minutes later the waitress comes by and BN said to cancel the fries.
But wait.... we're not done. A little while later, burger and salad
almost gone, she decides she does want fries. As if a waitress is not
busy enough at the dinner hour, this pour woman had to make a number of
extra trips back and forth to the kitchen to put in can cancel the fries.

On 3/17/2017 10:47 AM, Dave Smith wrote:
>
> I had a dining experience with the big niece last year, thankfully as
> guests of her mother. BN ordered one of the burger dishes and, given a
> choice of fries or salad, asked for fries. The next time the waitress
> came by she calls her over and asks for salad. The burger arrives with
> salad and she asked what happened to the fries. The waitress said she
> thought she asked for salad instead of fries. Nope, she wanted salad as
> well. The waitress goes off to the kitchen to order the fries. A couple
> minutes later the waitress comes by and BN said to cancel the fries. But
> wait.... we're not done. A little while later, burger and salad almost
> gone, she decides she does want fries. As if a waitress is not busy
> enough at the dinner hour, this pour woman had to make a number of extra
> trips back and forth to the kitchen to put in can cancel the fries.

Wow, I haven't heard a Big Niece story in a long time! This is one
reason I appreciate servers and what they have to put up with. (That,
and I was a server when I was 20 so I've experienced it first-hand.)
You just know every time the waitress went back to the kitchen she was
rolling her eyes and saying "Here we go again..." Don't think the
wait-staff doesn't talk about customers once they're in the back.

BN should have ordered both the salad and the fries from the start.
From your previous tales even *I* know she was going to eat more than
just a burger and fries, or just a burger and a salad. Heck, just bring
her everything on the menu.

Jill

On Friday, March 17, 2017 at 10:45:03 AM UTC-4, Dave Smith wrote:
> On 2017-03-17 9:56 AM, Ed Pawlowski wrote:
>
> > What I find interesting is the real cost of the $1 charge. It takes
> > seconds for the chef to make the extra cuts, but it probably took $5 in
> > time to relay from the manager to the waitress to the customer and back.
> > Charging that buck probably cost them many times that, plus they lost a
> > customer. Dumb. Really dumb.
>
> Yep. It is pretty silly to spend so much time and effort dickering over
> something was was only a couple seconds extra work for the kitchen
> staff. I am assuming that the restaurant actually makes their own sushi
> and that it was not outsourced and arrived pre-cut.
>
> There is also the possibility that there is another side of the story
> and that the complainant is a not only a steady customer but a regular
> pain in the ass. She comes in at a busy time of day, occupies a table
> for just herself and then has to have special service requests.
>
> I had a dining experience with the big niece last year, thankfully as
> guests of her mother. BN ordered one of the burger dishes and, given a
> choice of fries or salad, asked for fries. The next time the waitress
> came by she calls her over and asks for salad. The burger arrives with
> salad and she asked what happened to the fries. The waitress said she
> thought she asked for salad instead of fries. Nope, she wanted salad as
> well. The waitress goes off to the kitchen to order the fries. A couple
> minutes later the waitress comes by and BN said to cancel the fries.
> But wait.... we're not done. A little while later, burger and salad
> almost gone, she decides she does want fries. As if a waitress is not
> busy enough at the dinner hour, this pour woman had to make a number of
> extra trips back and forth to the kitchen to put in can cancel the fries.

This post is spot on in every regard.

On 3/17/2017 12:35 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> What I find interesting is the real cost of the $1 charge. It takes
>> seconds for the chef to make the extra cuts, but it probably took $5 in
>> time to relay from the manager to the waitress to the customer and back.
>> Charging that buck probably cost them many times that, plus they lost
>> a customer. Dumb. Really dumb.
>
> What I find interesting is that a regular customer asks for a custom cut
> then complains about a measly $1 charge for that. If you go to a
> restaurant in the first place, you are paying a premium for the food and
> service. A one dollar charge for a bit of extra work is chump change.
>
> On the other hand, I agree that if the customer was a well known
> regular, they should have done the 2 extra cuts for free.
>
> This sounds like a fail on both sides to me. Restaurant probably should
> have done that as a compliment (called 'good will' in the business
> sense). Also, since the customer evidently is a regular that means he
> liked the food. To shun a restaurant that you love forever over a
> dollar? His loss also.
>
Or, as Dave suggested, maybe this regular customer was *always* a PITA.
They might not miss his patronage at all.

Jill

Ed Pawlowski wrote:
>
> What I find interesting is the real cost of the $1 charge. It takes
> seconds for the chef to make the extra cuts, but it probably took $5 in
> time to relay from the manager to the waitress to the customer and back.
> Charging that buck probably cost them many times that, plus they lost
> a customer. Dumb. Really dumb.

What I find interesting is that a regular customer asks for a custom cut
then complains about a measly $1 charge for that. If you go to a
restaurant in the first place, you are paying a premium for the food and
service. A one dollar charge for a bit of extra work is chump change.

On the other hand, I agree that if the customer was a well known
regular, they should have done the 2 extra cuts for free.

This sounds like a fail on both sides to me. Restaurant probably should
have done that as a compliment (called 'good will' in the business
sense). Also, since the customer evidently is a regular that means he
liked the food. To shun a restaurant that you love forever over a
dollar? His loss also.

Dave Smith wrote:
>
> I had a dining experience with the big niece last year,

Question for you, Dave. I'm just curious.
What do you mean by "big niece?"
You also call your wife some large sounding name
(I forget it now since you haven't mentioned it for awhile)

Are those names about large sized women? Just wondering.
heheh

Gary wrote:
>
> Dave Smith wrote:
> >
> > I had a dining experience with the big niece last year,
>
> Question for you, Dave. I'm just curious.
> What do you mean by "big niece?"
> You also call your wife some large sounding name
> (I forget it now since you haven't mentioned it for awhile)
>
> Are those names about large sized women? Just wondering.
> heheh

Ah.... I just remembered....Megatron or something like that.

On Friday, March 17, 2017 at 11:35:03 AM UTC-4, Gary wrote:
> Ed Pawlowski wrote:
> >
> > What I find interesting is the real cost of the $1 charge. It takes
> > seconds for the chef to make the extra cuts, but it probably took $5 in
> > time to relay from the manager to the waitress to the customer and back.
> > Charging that buck probably cost them many times that, plus they lost
> > a customer. Dumb. Really dumb.
>
> What I find interesting is that a regular customer asks for a custom cut
> then complains about a measly $1 charge for that. If you go to a
> restaurant in the first place, you are paying a premium for the food and
> service. A one dollar charge for a bit of extra work is chump change.

A single sushi roll costs anywhere from $5 to $20
hereabouts. A $1 upcharge on a $5 roll would be
ridiculous. Since the complainant got a "special
roll", it might be closer to $20, so the $1 would
be only 5%.

Cindy Hamilton

On 3/17/2017 12:41 PM, Gary wrote:
> Dave Smith wrote:
>>
>> I had a dining experience with the big niece last year,
>
> Question for you, Dave. I'm just curious.
> What do you mean by "big niece?"
> You also call your wife some large sounding name
> (I forget it now since you haven't mentioned it for awhile)
>
> Are those names about large sized women? Just wondering.
> heheh
>
Gary, I thought you'd been on RFC ong enough to have heard about the big
niece (BN). She used to come to family gatherings and eat everything in
sight. I'd guess she's probably fat. Heh.

I have noticed he has stopped referring to his wife as "megatron". I
thought the same thing you did; it did sound offensive.

Anyway, here's my take on the niece and Dave may or may not want to comment:

The BN was often the source of family gatherings strife. She'd arrive
hungry. She'd complain she couldn't eat this, didn't like that.
Meanwhile she somehow managed to forage in the cupboards and the pantry
and eat practically everything in there. She'd request special food and
"ewwww" at things she didn't like. Sometimes she'd deign to eat
something they were serving but mostly she just whined.

It was free food and she was a freeloading glutton who happens to be
related. That's my take on it.

Jill

On Friday, March 17, 2017 at 8:43:51 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > The current president plays hard American style i.e.,
> > the only face he's interested in saving is his own.
>
> So far, he's not doing such a good job of that. ;0

Whichever game you play, there's a smart way and a dumb way. Has there ever been a worse presidential player than Trump? Maybe, maybe not.

dsi1 wrote:
>
> The current president plays hard American style i.e.,
> the only face he's interested in saving is his own.

So far, he's not doing such a good job of that. ;0

On 2017-03-17 12:35 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> What I find interesting is the real cost of the $1 charge. It takes
>> seconds for the chef to make the extra cuts, but it probably took $5 in
>> time to relay from the manager to the waitress to the customer and back.
>> Charging that buck probably cost them many times that, plus they lost
>> a customer. Dumb. Really dumb.
>
> What I find interesting is that a regular customer asks for a custom cut
> then complains about a measly $1 charge for that. If you go to a
> restaurant in the first place, you are paying a premium for the food and
> service. A one dollar charge for a bit of extra work is chump change.

There are a couple ways to look at it. They are cutting the roll into
six pieces.... assuming that they are making it to order and not
outsourcing or using pre-made product. If it is fresh made to order,
and being cut into six then the simply cut it into thirds and each half
into thirds, or they may have some sort of rig with cut guides. To cut
into 8 they simply cut in half, half and half. The time taken should be
no more than seconds. To charge extra is silly. If it was premade,
they would have to take extra pieces and cut some off each of 8 pieces,
which means two extra pieces and a lot of waster.

However.... the guy presents some sort of argument about how it can be
managed cut into eight rather than 6. Each one will be an inch instead
of 1-1/4, as if that 1/4" makes it inedible. They apparently sell a lot
of sushi and have a standard size that all the rest of their customers
are able to manage and this guy is the only one who cannot.

At any rate, I thought Ed's comment was to point out that between the
waitress time to go and get the manager and for the manager to come out
to placard the silly bugger, it cost more that the $1 they were
quibbling over. It may well be a fail on both parts but I imagine they
are happy that he won't be returning. He sounds like a PITA.



>
> On the other hand, I agree that if the customer was a well known
> regular, they should have done the 2 extra cuts for free.

Maybe they knew him well enough that they did not want to cater to him.

On 2017-03-17 11:30 AM, jmcquown wrote:
> On 3/17/2017 10:47 AM, Dave Smith wrote:
trips back and forth to the kitchen to put in can cancel the fries.
>
> Wow, I haven't heard a Big Niece story in a long time! This is one
> reason I appreciate servers and what they have to put up with. (That,
> and I was a server when I was 20 so I've experienced it first-hand.) You
> just know every time the waitress went back to the kitchen she was
> rolling her eyes and saying "Here we go again..." Don't think the
> wait-staff doesn't talk about customers once they're in the back.

I saw a funny version of it when she was much younger, or maybe it was a
more unfortunate version, both for the server and the development of her
character. We were at the family brunch at one of FiL's clubs, which
coincided with his birthday and he hosted the entire family as a
birthday/Christmas family party.

The server game around with coffee. BN wanted tea, so he went to get her
tea. There were cream pitchers on the table, but she wanted milk, so he
went and got her a pitcher of milk. When he brought that she asked for a
glass of milk. He brought her a glass of milk. Then she asked for a
glass of orange juice. He brought her a glass of orange juice. Then
she asked for a glass of gingerale.... and I never saw him again. She
pushed the patience of that poor waiter until he just walked away, and I
don't blame him at all.
>
> BN should have ordered both the salad and the fries from the start. From
> your previous tales even *I* know she was going to eat more than just a
> burger and fries, or just a burger and a salad. Heck, just bring her
> everything on the menu.

To order everything would be pushing it even for her. I somehow got
roped into taking them to lunch some time around the 5oth birthday of
her and her adoring husband. They were on their way to a cheese tasting
in the area. She ordered a lunch special that included soup or salad
with the entree. She ordered the soup with hers.... plus a large salad.
In my books, that is two meals. No one else ordered dessert. I mean,
who has dessert with a big lunch. She ordered dessert. Actually it
wasn't a dessert exactly, but a cheese platter for two.

I just sat there and appreciated her giving me more ammunition. I
figured she may as well enjoy it. I figured that she had already abused
out hospitality by eating enough food and drink for three. It wasn't
ever going to happen again.

On 2017-03-17 12:44 PM, Gary wrote:
> Gary wrote:
>>
>> Dave Smith wrote:
>>>
>>> I had a dining experience with the big niece last year,
>>
>> Question for you, Dave. I'm just curious.
>> What do you mean by "big niece?"
>> You also call your wife some large sounding name
>> (I forget it now since you haven't mentioned it for awhile)
>>
>> Are those names about large sized women? Just wondering.
>> heheh
>
> Ah.... I just remembered....Megatron or something like that.


Yep. Megatron is her much loved nickname. She even signs cards to me and
to our son with that pet name.

On Friday, March 17, 2017 at 6:17:13 PM UTC-4, Dave Smith wrote:
> On 2017-03-17 2:14 PM, dsi1 wrote:
>
> >
> > As far as maki sushi goes, it's a dumb idea to ever suggest to a chef
> > how these things should be sliced. If the cook is any good, they'll
> > have the exact perfect size buried in their mind.

"Perfect" depends on the mouth size of the diner, not the mind of
the itamae.

> > Maki sushi comes in two sizes - small and large. One should be able
> > to eat the small one with one bite. I'd be horrified to see someone
> > stuff a large one down their gullet with one bite. Aesthetically
> > speaking, there's only one way to slice a maki - you don't go too
> > thin or too thick.
>
> What is it to be. It cannot be too big or two small if they make it in
> two different sizes.

In this context, "larfge" and "small" refer to the diameter of the roll
before it is cut.

Any sushi bar worth the name makes rolls to order, and the itamae
slices it freehand. It would be no more effort to cut a roll
into eighths rather than sixths. Three cuts either way, with a
few more hand motions for eighths:

Slice the roll in half. Move the two halves so they can be sliced
simultaneously. Then either:
Cut in thirds
Cut in half, line up the pieces and cut in half again.

Anybody who makes sushi all day works so quickly that there's no
practical difference in the time required. The restaurant was
either suicidally lacking in the concept of "service", or the
customer is always a pillock and they got tired of it. Without
a time machine, there's no real way to know. I occasionally make
special requests like "could I get some ponzu with that?" and
they never make a fuss.

Often, rolls that are called "special" (as the one in the original
post was) are the large-bore rolls. Slicing them too thin makes them
difficult to pick up, even if they fit better in the mouth.

As far as small-bore rolls go, I sometimes have difficulty putting an entire
piece in my mouth and chewing it up in a mannerly fashion, but I soldier on.
I very rarely order large-bore rolls, because they're usually so complicated
that I find the clashing flavors unenjoyable.

Cindy Hamilton

On Fri, 17 Mar 2017 14:43:54 -0500, Gary > wrote:

>dsi1 wrote:
>>
>> The current president plays hard American style i.e.,
>> the only face he's interested in saving is his own.
>
>So far, he's not doing such a good job of that. ;0

<https://pbs.twimg.com/media/C7MI0z_XgAIfXm_.jpg>

On Sunday, March 19, 2017 at 12:45:36 AM UTC-5, Bruce wrote:
> On Fri, 17 Mar 2017 14:43:54 -0500, Gary > wrote:
>
> >dsi1 wrote:
> >>
> >> The current president plays hard American style i.e.,
> >> the only face he's interested in saving is his own.
> >
> >So far, he's not doing such a good job of that. ;0
>
> <https://pbs.twimg.com/media/C7MI0z_XgAIfXm_.jpg>
>
>
You do realize the news stories you are seeing about Trump
are all from liberal/ultra liberal news sites intent on only
distorting the news. PBS is just one of the liberal news
sources; why do you think CNN was called the 'Clinton News
Network'?

You can't get a straight, truthful, unbiased news story about
*anything* in this country. All news stories are slanted
for the liberals or conservatives, there is no middle of
the road news reporting in this country.

On Mon, 20 Mar 2017 09:56:14 -0700 (PDT), "
> wrote:

>On Sunday, March 19, 2017 at 12:45:36 AM UTC-5, Bruce wrote:
>> On Fri, 17 Mar 2017 14:43:54 -0500, Gary > wrote:
>>
>> >So far, he's not doing such a good job of that. ;0
>>
>> <https://pbs.twimg.com/media/C7MI0z_XgAIfXm_.jpg>
>>
>>
>You do realize the news stories you are seeing about Trump
>are all from liberal/ultra liberal news sites intent on only
>distorting the news. PBS is just one of the liberal news
>sources; why do you think CNN was called the 'Clinton News
>Network'?
>
>You can't get a straight, truthful, unbiased news story about
>*anything* in this country. All news stories are slanted
>for the liberals or conservatives, there is no middle of
>the road news reporting in this country.

I know, but you don't have to be left wing to see what a failure and
embarrassment Trump is. I think lots of people who voted for him, are
already disappointed.

On 2017-03-20 1:47 PM, Bruce wrote:
> On Mon, 20 Mar 2017 09:56:14 -0700 (PDT), "

> I know, but you don't have to be left wing to see what a failure and
> embarrassment Trump is. I think lots of people who voted for him, are
> already disappointed.

They lost the right to be disappointed in him. They are only entitled to
self pity for their own stupidity. Most of the press and the rest of the
world tried to point out that they guy is dangerous. We reserve the
right to saw we told you so.

On Mon, 20 Mar 2017 15:22:34 -0400, Dave Smith
> wrote:

>On 2017-03-20 1:47 PM, Bruce wrote:
>> On Mon, 20 Mar 2017 09:56:14 -0700 (PDT), "
>
>> I know, but you don't have to be left wing to see what a failure and
>> embarrassment Trump is. I think lots of people who voted for him, are
>> already disappointed.
>
>They lost the right to be disappointed in him. They are only entitled to
>self pity for their own stupidity. Most of the press and the rest of the
>world tried to point out that they guy is dangerous. We reserve the
>right to saw we told you so.

What I mean is that he's even worse than expected. His approval
rating's down to 37%. That's after 50% voted for him a few months ago.
He doesn't know how to behave in public, he doesn't know how things
work, he's clueless and he constantly looks like a ****ed off child.

On 2017-03-20 3:29 PM, Bruce wrote:
> On Mon, 20 Mar 2017 15:22:34 -0400, Dave Smith
> > wrote:
>
>> On 2017-03-20 1:47 PM, Bruce wrote:
>>> On Mon, 20 Mar 2017 09:56:14 -0700 (PDT), "
>>
>>> I know, but you don't have to be left wing to see what a failure and
>>> embarrassment Trump is. I think lots of people who voted for him, are
>>> already disappointed.
>>
>> They lost the right to be disappointed in him. They are only entitled to
>> self pity for their own stupidity. Most of the press and the rest of the
>> world tried to point out that they guy is dangerous. We reserve the
>> right to saw we told you so.
>
> What I mean is that he's even worse than expected.


Worse than who expected? He is not doing worse than I expected. He
seems to be just about as bad as I expected him to be. Frankly, I don't
know how anyone would have expected him to be any better than he has
been. We they saw is what they got.


> His approval
> rating's down to 37%. That's after 50% voted for him a few months ago.
> He doesn't know how to behave in public, he doesn't know how things
> work, he's clueless and he constantly looks like a ****ed off child.


Bingo. That was exactly the image I had of him when he was in the race.
I don't know what there is to be disappointed about with that guy
because he is exactly what he was when he was running. My disappointment
is with the people who voted for him.

On Mon, 20 Mar 2017 15:42:55 -0400, Dave Smith
> wrote:

>On 2017-03-20 3:29 PM, Bruce wrote:
>> On Mon, 20 Mar 2017 15:22:34 -0400, Dave Smith
>> > wrote:
>>
>> What I mean is that he's even worse than expected.
>
>Worse than who expected? He is not doing worse than I expected. He
>seems to be just about as bad as I expected him to be. Frankly, I don't
>know how anyone would have expected him to be any better than he has
>been. We they saw is what they got.
>
>
>> His approval
>> rating's down to 37%. That's after 50% voted for him a few months ago.
>> He doesn't know how to behave in public, he doesn't know how things
>> work, he's clueless and he constantly looks like a ****ed off child.
>
>
>Bingo. That was exactly the image I had of him when he was in the race.
>I don't know what there is to be disappointed about with that guy
>because he is exactly what he was when he was running. My disappointment
>is with the people who voted for him.

I never expected to agree with him much, but I thought he'd surround
himself with people who'd make sure he didn't look like an amateur and
an idiot. He even sucks at doing the wrong thing.

On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
>
> What I mean is that he's even worse than expected. His approval
> rating's down to 37%. That's after 50% voted for him a few months ago.
> He doesn't know how to behave in public, he doesn't know how things
> work, he's clueless and he constantly looks like a ****ed off child.
>
>
And you think the lying socialist Killary would be better? I've had
enough of her and her sexual predator husband, Slick Willy.

On Monday, March 20, 2017 at 4:01:13 PM UTC-4, wrote:
> On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
> >
> > What I mean is that he's even worse than expected. His approval
> > rating's down to 37%. That's after 50% voted for him a few months ago.
> > He doesn't know how to behave in public, he doesn't know how things
> > work, he's clueless and he constantly looks like a ****ed off child.
> >
> >
> And you think the lying socialist Killary would be better? I've had
> enough of her and her sexual predator husband, Slick Willy.

She's not a socialist. She doesn't want the workers to own the
means of production. Hell, she's probably to the right of
Richard Nixon, although I haven't really done a compare-and-contrast.

She lies. Trump lies. They all lie. Trump lies as poorly as
a 5 year old. When you're POTUS, you have to lie so that
some 12-year-old with a smart phone can't figure out in two
minutes that you're lying.

Trump is a sexual predator, too.

Cindy Hamilton

On Mon, 20 Mar 2017 13:01:04 -0700 (PDT), "
> wrote:

>On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
>>
>> What I mean is that he's even worse than expected. His approval
>> rating's down to 37%. That's after 50% voted for him a few months ago.
>> He doesn't know how to behave in public, he doesn't know how things
>> work, he's clueless and he constantly looks like a ****ed off child.
>>
>>
>And you think the lying socialist Killary would be better? I've had
>enough of her and her sexual predator husband, Slick Willy.

I don't know her. But are you happy with Trump so far?

In article >,
says...
>
> On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
> >
> > What I mean is that he's even worse than expected. His approval
> > rating's down to 37%. That's after 50% voted for him a few months ago.
> > He doesn't know how to behave in public, he doesn't know how things
> > work, he's clueless and he constantly looks like a ****ed off child.
> >
> >
> And you think the lying socialist Killary would be better?

Well, at least Hillary understands international etiquette, so she
wouldn't be a public embarrassment to your country when meeting foreign
politicians.


I've had
> enough of her and her sexual predator husband, Slick Willy.

Then why did you elect another sexual predator, one with an ex-call
girl wife?

Janet

On Mon, 20 Mar 2017 20:20:35 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
>> >
>> > What I mean is that he's even worse than expected. His approval
>> > rating's down to 37%. That's after 50% voted for him a few months ago.
>> > He doesn't know how to behave in public, he doesn't know how things
>> > work, he's clueless and he constantly looks like a ****ed off child.
>> >
>> >
>> And you think the lying socialist Killary would be better?
>
> Well, at least Hillary understands international etiquette, so she
>wouldn't be a public embarrassment to your country when meeting foreign
>politicians.

Trump is an embarrassment, but that didn't stop Theresa May from
crawling so far up his ass she could brush his teeth from behind.

wrote:

> On Sunday, March 19, 2017 at 12:45:36 AM UTC-5, Bruce wrote:
> > On Fri, 17 Mar 2017 14:43:54 -0500, Gary > wrote:
> >
> > >dsi1 wrote:
> > >>
> > >> The current president plays hard American style i.e.,
> > >> the only face he's interested in saving is his own.
> > >
> > >So far, he's not doing such a good job of that. ;0
> >
> > <https://pbs.twimg.com/media/C7MI0z_XgAIfXm_.jpg>
> >
> >
> You do realize the news stories you are seeing about Trump
> are all from liberal/ultra liberal news sites intent on only
> distorting the news. PBS is just one of the liberal news
> sources; why do you think CNN was called the 'Clinton News
> Network'?
>
> You can't get a straight, truthful, unbiased news story about
> *anything* in this country. All news stories are slanted
> for the liberals or conservatives, there is no middle of
> the road news reporting in this country.


IMO The Christian Science Monitor does not grind the bias axe too much...it is a pretty good nooze source.


--
Best
Greg

Bruce wrote:

> On Mon, 20 Mar 2017 09:56:14 -0700 (PDT), "
> > wrote:
>
> >On Sunday, March 19, 2017 at 12:45:36 AM UTC-5, Bruce wrote:
> >> On Fri, 17 Mar 2017 14:43:54 -0500, Gary > wrote:
> >>
> >> >So far, he's not doing such a good job of that. ;0
> >>
> >> <https://pbs.twimg.com/media/C7MI0z_XgAIfXm_.jpg>
> >>
> >>
> >You do realize the news stories you are seeing about Trump
> >are all from liberal/ultra liberal news sites intent on only
> >distorting the news. PBS is just one of the liberal news
> >sources; why do you think CNN was called the 'Clinton News
> >Network'?
> >
> >You can't get a straight, truthful, unbiased news story about
> >*anything* in this country. All news stories are slanted
> >for the liberals or conservatives, there is no middle of
> >the road news reporting in this country.
>
> I know, but you don't have to be left wing to see what a failure and
> embarrassment Trump is. I think lots of people who voted for him, are
> already disappointed.


I'm not...


--
Best
Greg

On 2017-03-20 4:01 PM, wrote:
> On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:

> And you think the lying socialist Killary would be better? I've had
> enough of her and her sexual predator husband, Slick Willy.
>


Yep..... Slick Willy was on video bragging about how you can grab women
by the pussy when you are rich and powerful. Oh wait.... it was the
better choice who was taped saying that.

On Monday, March 20, 2017 at 3:20:38 PM UTC-5, Janet wrote:
>
> In article >,
> says...
> >
> > On Monday, March 20, 2017 at 2:30:00 PM UTC-5, Bruce wrote:
> > >
> > > What I mean is that he's even worse than expected. His approval
> > > rating's down to 37%. That's after 50% voted for him a few months ago.
> > > He doesn't know how to behave in public, he doesn't know how things
> > > work, he's clueless and he constantly looks like a ****ed off child.
> > >
> > >
> > And you think the lying socialist Killary would be better?
>
> Well, at least Hillary understands international etiquette, so she
> wouldn't be a public embarrassment to your country when meeting foreign
> politicians.
>
>
No, Killary just knows how to lie through her teeth like her husband.
>
> I've had
> > enough of her and her sexual predator husband, Slick Willy.
>
> Then why did you elect another sexual predator, one with an ex-call
> girl wife?
>
> Janet
>
>
You know Melania is an ex-call girl how? Cite your sources.

On Monday, March 20, 2017 at 3:12:15 PM UTC-5, Bruce wrote:
>
> On Mon, 20 Mar 2017 13:01:04 -0700 (PDT), "
> > wrote:
>
> >And you think the lying socialist Killary would be better? I've had
> >enough of her and her sexual predator husband, Slick Willy.
>
> I don't know her. But are you happy with Trump so far?
>
>
If you are going to butt into American politics then you should
know that Killary is Hillary.