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Archive through May 28, 2008

Reality TVClubHouse Discussions: General Discussions ARCHIVES: Apr. 2008 ~ June 2008: Paying in a restaurant: ARCHIVES: Archive through May 28, 2008 users admin

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Jimmer
Moderator

08-30-2000

Tuesday, May 27, 2008 - 10:32 am   Edit Post Move Post Delete Post View Post Send Jimmer a private message Print Post    
It is one complete package, though that is an interesting question. The service is part of the fine dining experience.

The other thing that amuses or saddens me is people who go out for fine dining but they really don't want/can't afford to spend much money so they only order the entree. Then they complain about the size of the portion not understanding that the entree should only be one part of the overall dining experience. The entree in fine dining is not a super size me event but they don't understand that.

It is anything but a good experience for them as a result.

Kitt
Member

09-06-2000

Tuesday, May 27, 2008 - 10:52 am   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
Color, are you happy with $10 and an apology? To me it sounds quite a good resolution, and a nice letter. Depends on the price of the meal that they mucked up really. Will you go there again and use the coupon?

Eeyoreslament
Member

07-20-2003

Tuesday, May 27, 2008 - 10:58 am   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
I can see where it's hard to swallow Shar. The thing is, fine food goes with fine service. The best chefs don't cook at the Sizzler, they cook at higher end one-off restaurants, that embed the cost of years of chef training, and the financial insecurity of not being a corporate restaurant into the item. And when a chef is serving high-end cuisine, he doesn't want some 22 year old schlepping high 6" tall tomato tower to the table and having it fall over and they just don't care.


I know you're just pointing out that some may feel that as an entree gets pricier, it's hard to understand why bringing out a plate gets pricier. I think it's for all the reasons I listed above; because alllll of the things surrounding "bringing out a plate" are better too.

The thing I'd ask, is if I gave you (not you specifically) fine dining caliber service in a restaurant that served a 10 dollar entree, would you still tip me 6 dollars, for doing all of the extra things that you wouldn't normally see in the lower-end restaurants? My guess is no.

Like any industry where there are different levels of training, the people with the higher and longer training, are the ones who are paid more, to sort of "pay" for that extra training. A restaurant will hire a person with ZERO kitchen experience for a corporate crap restaurant like TGIF or Olive Garden, and he'll be a first cook in charge of all of your food. On the other end of things, a Gold Seal chef will have spent 50,000 on their schooling, and they have to have done something like 15 years of full time kitchen hours, in order to get their seal. (I think it's 1 year for first level apprentice plus the school time, 2 years for 2nd level apprentice plus longer school time, 5 years for your Red seal plus 2 years of school time, and then I am not sure what school time is involved in the the Gold seal chef credential.) Anyways, the same way a doctor or a lawyer embeds the price of their schooling into their "product" so does a chef and a restaurant that wants to employ a highly educated chef.

From that, you are charging 30-50 for an entree, and if people are going to pay that much for the food, it would be inconsistent to give childish service. So then you're hiring servers who've got 10-20 years of their own serving experience at higher levels of restaurants (you wouldn't hire Lois who has 20 years of IHOP under her belt, because she's never known better service standards that within the walls of corporate obnoxiousness). Good food and bad service just don't (or at least shouldn't) mix.



But with that said, if you want great food, with more casual service, it IS possible. I would say keep up with your local up and coming smaller restaurants. Lots of times you have red seal chefs who are looking to carve their place out in the industry, and they are cooking great food, in smaller restaurants that are not yet pretentious. Often, small but new/funky restaurants will open and not charge a lot, to get people to try their place out. They may have a great up and coming chef, but because they are new, they don't price themselves out of the market. Those places may offer entrees WORTH 40 bucks, but they are priced lower, the service may be more casual/familiar, and thus, the whole night is good but cheaper.


I think there are places for both styles of service. A new family of 4 can't come into a finer place with their frigg'n Cheerios for their baby, and afford 400 dollar entrees for everyone. They don't need the high end food, and they are too busy with their family to find enjoyment in the finer service too. They need cheaper entrees, and a server who might be a bit more aggressive in their communication because the mom and dad are barely able to pay attention to the menu or the server. Heck, when a family BRINGS half of their family's meals in from home, I think they don't deserve hyper-attentive service anyways. Youv'e got your kids' juice and cheerios in your bag anyways, what do you even need your server for? To take away your kids dirty diaper that you changed at the table? LOL







Colord - that's about what I expected. It has all the components that I thought would be there:
- indication that you were writing to a higher level human resources dept.
- the intention to forward to the area/location management where the problem occurred (meaning the complaint wasn't just received locally and thus swept under the rug before upper management found out)
- invitation to return so they could improve themselves/prove themselves
- indication that your feedback would be used in future training, so the problem doesn't happen again
- appreciation of customer feedback

What does the coupon say? Does it ask for you to declare it from the start of the meal? Sometimes, restaurants have special types of coupons that are code for "this is an APOLOGY coupon, don't piss these people off AGAIN". The last place I worked at had those electronic gift cards, but if someone had a bad experience, they had these white paper gift certificates, so when someone showed one of those, you knew it was not a gift, it was given by a manager for one reason or another.

Sharinia
Member

09-07-2002

Tuesday, May 27, 2008 - 12:24 pm   Edit Post Move Post Delete Post View Post Send Sharinia a private message Print Post    
Eeyore I so love your posts, thx for the advice. We have a local pbs program called 'Check, Please!' that I think sometimes profiles the kind of restaurants you are talking about. My hubby and I have written down a few names but haven't tried any (we only recently started watching)

You are right, I would not pay my server $6 if I got impeccable service with a $10 entree, LOL. Honestly I'd probably tip 25% (2.50) ... if I was feeling esp 'generous' maybe $3. (Will have to rethink this, lol)

I imagine that most ppl if they can afford an expensive meal don't mind paying a few extra bucks for excellent service. So I would agree with you that pricey meals and crappy service don't mix.

Jimmer, funny what you said about entree only dining. I never order dessert (don't eat it as I think you know :-)) and usually order an appetizer, but on occasion I don't for whatever reason ... sometimes I know the entree will be substantial and satisfying, and don't want the added calories of an appetizer. I feel embarrassed and wrong and cheap, and compelled to tip as if I had ordered one. Eeyore, any thoughts?? <cringe lol>


Colordeagua
Member

10-25-2003

Tuesday, May 27, 2008 - 12:38 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Coupon says:

BE OUR GUEST

$10

Good for food and drink only. Not valid for gratuity. Not valid with any other offer, discount or promotional certificates. Not redeemable for cash. No refund available.
2006 Maggiano's Little Italy

_______________
Expiration Date (no date filled in)

_______________
Manager (no manager's name filled in)

25259682 (coupon number)



Yes, I will go back. I like the food -- eggplant parmesan. Wasn't the worst thing to happen, but should not have.

Colordeagua
Member

10-25-2003

Tuesday, May 27, 2008 - 12:48 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
This particular restaurant is located in an upscale shopping center. There are two or three other restaurants there that are on par with it. Then there are a few good, but middle-of-the-road restaurants too. But sometimes, ya know, ya just want the cheap and fast fast-food. There used to be a McDonald's in the center, but it closed. I e-mailed head-quarters of corporate McDonald's (just a few blocks away) about that. No explanation. I want a McDonald's or Burger King there too.

Whoami
Member

08-03-2001

Tuesday, May 27, 2008 - 12:59 pm   Edit Post Move Post Delete Post View Post Send Whoami a private message Print Post    
Good for you Colordeagua!

I'll admit I bristled a bit at the "We have forwarded your comments" part. I've complained to "head offices" before with that same type of response, only to never hear from any of them again after that. The skeptic in me made me wonder if they do forward the comments. That's why when Safeway tried to accuse Mom of stealing cigarettes (long story), I lit into the head office first.

When I got the "we'll forward your complaint" response, I e-mailed back, told them thank you for their reply, but nothing short of a direct apology from the store manager himself would inspire us to even consider stepping foot in their store again. He did call, and wanted to meet Mom the next time we came in. But then she had her stroke, and now I do all the grocery shopping. IMHO, the damage had been done, and we were well established at King Soopers by that time, so we still haven't really patronized Safeway since.

I got the same kind of experience from Sears. And when I never heard back from them, I cut up my Sears card and sent it to the head office with copies of all the complaints I'd sent in. I told them the ball was in their court, and it was up to them to decide if they wanted me as a customer any more. Funny, I not only got a call, I got a 100$ gift certificate!

I got the coupon and apology thing from Fazoli's too. And when we went in to use the coupon, it was an even worse experience! So we've never gone back there either. LOL.

ETA: sorry, some of the experiences I mentioned weren't related to dining exeriences. But I hope its considered on topic enough!

Konamouse
Member

07-16-2001

Tuesday, May 27, 2008 - 1:03 pm   Edit Post Move Post Delete Post View Post Send Konamouse a private message Print Post    
Also along with the fine-dining experience is the other people who get tipped out (like the bus boys, the water servers, etc). We enjoy both types of dining and definately tip accordingly. I expect my service at $40/plate to include all those little nuances that make the meal & experience worth the price (although refolding my napkin when I excuse myself away from the table is sometimes so funny). But I love it when I don't have to ask for a beverage refill.


Colordeagua
Member

10-25-2003

Tuesday, May 27, 2008 - 1:13 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Who, I'm not a Sears fan either. Some bad experiences with Sears.

Kitt
Member

09-06-2000

Tuesday, May 27, 2008 - 1:26 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
I'm glad you're somewhat satisfied, Color. The service next time will tell you whether you want to go after that.

I'm much cheaper than you all, it seems. I rarely go anywhere that costs more that $20 a person (shared appetiser and individual main meal). Not sure I've ever gone anywhere that cost more than $40 per head. Like someone said upthread, it's not a priority. Most of my favourite dishes my mum makes and she doesn't work at any restaurant I know of :-).

Lancecrossfire
Animoderator

07-13-2000

Tuesday, May 27, 2008 - 2:06 pm   Edit Post Move Post Delete Post View Post Send Lancecrossfire a private message Print Post    
I've been to places that do things a bit differently than what we usually see. One place was very upfront that all the wait staff worked the whole place--that no one had a specific table and that any server could take care of any situation for any table.

I've been to a couple of places where part of the kitchen staff's duty was to bring out your food.

There are times when I'll get a burger, and because they bring me so many refills on my pop, I'll tip more than my bill. I usually tip at least 20%, although for lunch where the bill is usually lower, I'll go to 40%.

My favorite "fine dining" place is about an hour and a half drive from home. I've had about 30 different people go with me or go with me and who I'm with. Over the past 18 years I've probably been there 50 times.

It's a small place--probably 10 tables. It's run by a husband/wife team. He is the chef--she runs the front and makes the desserts. It's some of the best food I've ever had, and the dinners run from $15 to $40. (the 40 is for lobster). The soup is always homemade, and it's the only place I've ever had split pea soup that I liked. The rest of the soups I love!

Oh the town this place is in has a population of only a couple thousand people. But people drive from all over the state to go there.

I have a favorite appetizer--safron curried muscles. I ask for them every time I make a reservation. If he can't get the highest quality ingredients, he won't make them for me. If they can't get the best, they won't put it out the door.

Juju2bigdog
Member

10-27-2000

Tuesday, May 27, 2008 - 2:41 pm   Edit Post Move Post Delete Post View Post Send Juju2bigdog a private message Print Post    
Jimmer, when you say entree, do you mean the main meal? (Australians use the term entree for the appetizer course.)

Wargod
Moderator

07-16-2001

Tuesday, May 27, 2008 - 2:45 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Heh, Lance, Darren decides his tips by how many times the server comes by to refill his drink! It's always been a pretty good indicator too, the few times no ones come by to refill or he's had to chase someone down, the overall service was lousy, while the plenty of times they're intentive enough to notice the glasses are getting empty, the overall service is great.

We've done fine dining exactly once (where for the two of us, our bill was over $300.) I don't know if it was just normal behavior in this restaraunt or if the server somehow knew this was a once in a who knows how long thing, special occasion, not likely to happen often (more than once, lol) event for us because he was super attentive. Felt spoiled rotten, it was a wonderful experience. Part of it was just making the most of the whole experience, this wasn't something we do ever, probably won't do it again til at least the kids our out of college, but mostly because of the service. We tipped very well, it was worth every dime.

Dogdoc
Member

09-29-2001

Tuesday, May 27, 2008 - 3:11 pm   Edit Post Move Post Delete Post View Post Send Dogdoc a private message Print Post    
I rate a restaurant by how good the iced tea is. By first tasting the iced tea I know before the food comes if it will be good or not. I usually tip 20%

Jimmer
Moderator

08-30-2000

Tuesday, May 27, 2008 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Jimmer a private message Print Post    
That's interesting Juju. In America, entree is normally used to describe the main course. Anyway, what I meant was the main course.

Service is great with fine dining. You do feel special (and you should feel special)!

Pamy
Member

01-02-2002

Tuesday, May 27, 2008 - 7:43 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
Maggaianos out here is very pricey..I would take the 10 off coupon as a freakin joke! I would have expected at least 25.00 for that type of resturant.

Biloxibelle
Member

12-21-2001

Wednesday, May 28, 2008 - 6:29 am   Edit Post Move Post Delete Post View Post Send Biloxibelle a private message Print Post    
Eeyore, I love reading your insight into the industry. I served years ago during my divorce. Nothing even close to high end. Heck not even medium end. At lunch half the customers drove up on their tractors (not kidding). It was a good day if I could pay the rent and not get my butt pinched.

I like that you included the fact that you watch the server and their interaction with other tables. That exact thing happened to me this week. My sister-in-law went to lunch in town at one of our pricier restaurants, they do have a lunch menu that isn't as pricey as dinner. They have a great reputation. I have dined there before and the food is wonderful. Great place to unwind after a day of shopping.

Anyway our server was right there after we were seated taking our drink order, which she brought right back. My sister-in-law who has never been there spent some time looking over both menus and we talked about the food. It took a little while to realize our server had not returned in a timely manner. When she did return we had passed the point of appetizers, so we ordered our lunch and went back to talking. Again it took a long time for our salads to come out, but with chatting we had lost track of time and didn't really notice. It wasn't until she brought the salads out I noticed she didn't bring the bread. The bread is one of their trademarks and I really wanted sis-in-law to taste it. They bring it out with the salad. Before I could say anything the server told me she had put a fresh loaf in the oven for us. Within minutes of the salad our main course came out. Sis-in-laws side order was wrong. When the server came back with the correct side I asked about the bread and she said she had burned it. Half way through our lunch she arrived with the bread so sis-in-law did get to taste it.

Too late to make a long story short here, but while I was eating I looked around and saw what was going on. In the next room was some kind of ladies club, there were about 25 of them at a table. I watched as our server was trying to take their dessert order. A couple of them ordered and when she got to the third lady she completely ignored the server as if she wasn't even there and continued to talk. After she finally got her order and moved to the next woman who the other one was talking to, this woman had no idea if or what she wanted for dessert. That went on all around the table until she was out of my sight at the other end of table. When she brought out their dessert there were some who were calling out to her before she even got to them for either more coffee or wine, some were quite rude about it. The talker lady even went as far as just holding her coffee cup in the air as if the server would magically grow a third arm that happened to be holding a coffee pot.

Through out all this our server was always smiling and very apologetic to us for her mistakes. We tipped her well.

The sad thing is I took sis-in-law there knowing her and her husband enjoy eating at those types of restaurants, they are relocating here. The hostess should have never seated us in her area with the huge table our server had. I really doubt sis-in-law will be returning there, even though I told her it isn't usually like that.

Eeyoreslament
Member

07-20-2003

Wednesday, May 28, 2008 - 10:41 am   Edit Post Move Post Delete Post View Post Send Eeyoreslament a private message Print Post    
I started writing a reply but then forgot....so this is for the posts a few posts back:


Kitt, I would give my right arm for my mom's cooking on a daily basis, so I am right there with you.

To be honest, I may GIVE fine dining service, and work in a fine dining restaurant, but my boyfriend and I rarely eat at fine dining places. I think they are good for special occasions, because the service is-- well, SPECIAL.

Because I am not a good cook, I work two jobs and go to school, and I've WORKED in a restaurant and know what they have to offer, I rarely eat at home. I spend about 20 dollars a day eating out for a couple of meals. I like counter service at places like Taco Del Mar. And I like lots of the upscale casual places where the food is still fairly cheap but not so cheap that it becomes a family establishment. There is NOTHING like ruining a meal out than a screaming baby behind you at the next table. My bf and I also frequent this awesome all-you-can-eat sushi place after 930pm, because it's only 11 dollars each, and we get decent and healthy sushi. It is literally 3 buildings away from our apartment, so we're there a few times a week. It's open til midnight, so we can get there at about 1140, and they still don't mind serving us.

It's funny, I talked about how fine dining is all about you and your date or company you're dining with, and with no distractions. It's funny, because my bf and I WELCOME distractions! We're like an old married couple; we like watching people, and it's not like we're SOOOO into each other when we dine out that everything is obtrusive.

Fine dining is like any other type of outing. Some occasions you wear dressy clothes, and most days you wear jeans or slacks. And some days you wear sweats. If you look at how often most people wear a dress and tux, you won't feel so bad about not going to fine dining places much. Most people don't.




War, I don't mind your stories! It totally pertains to the service industry, and Colord's original post.

As for the response about "We will forward this to the area manager", I don't think you all should worry that things aren't taken seriously when they say that. It is actually MORE SERIOUS and there are usually MORE consequences when a higher power gets winds of the offence. I know this from experience. Here is an idea why:

OK, we had this one manager who LOVED this one server. That server treated a party of 46 like CRAP, said rude things to them, and gave overall bad service. I heard the coordinator of that party pull the manager aside up at the front of the restaurant, and was like "Are you going to let him get away with saying stuff like that?". Her response was "Well I will certainly look into it, but that is not like that server to speak that way." She didn't do anything for the customers who were offended, she didn't apologize, she didn't reprimand the server, she didn't even MENTION the complaint in the daily management log. She protected her favorite. Period. A week later, a few of us were talking about the incident around the GM, and he was like, "What's this about? I never heard anything about this." And this is why complaining to the lowest level is RARELY taken seriously, because everyone has a boss that they DON'T want hearing about it.

When you write to head office, shit rolls downhill, and that crap snowballs. The area manager will now hear an earful about it, then they will go to the restaurant general manager who will then hear an earful about it, and so on and so on. Pedro will be written up, and at least 3 people in that specific store are currently in the doghouse with the company (GM, manager on duty that night, and Pedro). If there is another complaint about that store, the two manager's jobs could now be on the line. Head office finding out about things is serious business, and it's better this way.

As for your inclusion in future actions; I don't think it is appropriate. Have faith that things ARE being handled. A customer should not necessarily be privy to whether or not a server got fired for their actions, or what actions the company took. I say this because the company doesn't want to reinforce people's vindictive sides. They don't mind giving a coupon and issuing an apology that THEY (the higher-ups) agree on, but if the lower level is incompetent in their verbage in the first place, and are obviously not doing things the right way in the eyes of the head office, then the last thing the head office wants is for the bad lower guys to mess things up more by contacting you personally. As well, it's about not embarrassing the people at the specific location. People make mistakes, and they have a right to be privately reprimanded and given a chance to behave themselves from that point onward.

Another bit of psychology with regards to "mistake correction" in the service industry, is that they don't want to drag out the mistake resolution process with the customer. You don't want to be reminding the customer over and over again about this mistake they experienced. For example, when someone messes up a dish, and the customer complains, the cardinal rule is to get the plate away from them. Don't EVER EVER EVER let the plate stay there while they have rice instead of potatoes or their steak is overdone. Once the mistake is fixed, you apologize as you deliver it, but then never speak of it again, and let the person try to regain a good experience out of the visit. Apologizing again as they're leaving, or whatever, will only serve to reverse any good that came after the correction of the mistake. It reminds them of the screwup, and puts them into that "ya that sucked" mode again. So I think the head office did the right thing by sending the GC, apologizing, letting you know that the issue did not just end there and that the local people would be dealt with, and that's the end of it. They'll get to fixing the mistake, and you need to get back to having a GOOD experience at Maggiano's again, rather than having weekly reminders for the next month about this one bad experience.

OK, will write more in a bit.

Escapee
Member

06-15-2004

Wednesday, May 28, 2008 - 10:51 am   Edit Post Move Post Delete Post View Post Send Escapee a private message Print Post    
Eeyore: the kids and the cheerios, it's either that or the rest of the restaurant gets to hear them scream and fidgit while they wait hungrily for their food. Little one's don't have the patience. As my girls get older, I make sure they have a notepad and color crayons to keep them occupied while they wait for their food. Just saying.
Another question about tipping: At a local burrito joint (that I won't be going to for a while because I got super sick last night from it) that we frequent, it's counter service. You point to what you want on your burrito/taco/enchilada/salad and they make it right in front of you as you move down the counter. They slap it all on a tray, hand you your cup for your drink and then you go and sit down. This is not a place that htey come and pick up your dishes or anything, as everything is discarable (plastic or aluminum everything) it's a clean up after yourself kinda place, except you don't have to wipe down your own table, but you get your own drink, etc.) HOWEVER, at the counter they have a big tip jar and if you pay by credit card they ask "How much of a tip would you like to leave".

OK, call me bad, but I don't tip at these places. They aren't doing anything special for me service wise other than dollop some stuff in a tortilla and wrap it on up. I get funny looks when I say no tip, and that bothers me. By this time I have my food in hand and I know they can't spit in it for lack of tip. Am I wrong?

Darrellh
Member

07-21-2004

Wednesday, May 28, 2008 - 11:18 am   Edit Post Move Post Delete Post View Post Send Darrellh a private message Print Post    
My experience in waiting happened suddenly. I had a part time job at a chain restaurant. I was the daytime bartender. Basically that means restocking all the beer and wine, cutting the fruit, mixing up the mixers and making the occasional lunch time cocktail. Once finished, I left, at least until dinner.
One afternoon, several servers had called in sick, so the seating list became long. The manager on duty asked me if I would please take a food order at a table in an empty section. I agreed, because they said a waiter would then take over the table and I could go. What happened in real life was that I look over while finishing the order to see that the hostess has now sat all the other tables in this section. I have to take all their orders, even though they are seated within seconds of one another. I put the orders in and find out that no one is taking the tables, so I have to finish the whole thing with all of them. I wound up working that whole afternoon, but got great tips since everyone realized I was new at this. Next thing I know is that they opened the banquet room and asked me to "just take the orders" for a group of 15 that walked in without reservation. Everyone in that section and the banquet room were watching and pulling for me. I got applause (LOL) and it was fun. Some people would ask for me when they would come back. I walked out with over $300 dollars at a low end restaurant chain for about 2 1/2 hours work. I was soooooo tired.

Denecee
Member

09-05-2002

Wednesday, May 28, 2008 - 1:38 pm   Edit Post Move Post Delete Post View Post Send Denecee a private message Print Post    
Seriously, I am in the wrong business. I think I am too old to start back in the waitressing business though. hmmm... bartending sounds fun too

Darrellh
Member

07-21-2004

Wednesday, May 28, 2008 - 1:51 pm   Edit Post Move Post Delete Post View Post Send Darrellh a private message Print Post    
LOL! One of the nice things about waiting is that you walk out at the end of the evening with money in your pockets. You don't have to wait for the end of the week or of the month to get a paycheck. When it's the end of the month, waiters will ask for you shifts, of even ask if they can take one or more of your tables. When the bills are paid, though, the same servers give them away.
I have to say though, that the incident I wrote about was a rarity. People were being generous because they saw my circumstances.
A shift manager can send you home as soon as you walk in the door, because it doesn't seem like it will be that busy. Some ask for volunteers, some just point.

Kitt
Member

09-06-2000

Wednesday, May 28, 2008 - 2:05 pm   Edit Post Move Post Delete Post View Post Send Kitt a private message Print Post    
Does anyone know what an average server in a restaurant chain like The Cheesecake Factory or Olive Garden would make an hour?

Seriously, you guys are going to make me tip LESS not more unless you put some perspective on the figures you're quoting!!

Colordeagua
Member

10-25-2003

Wednesday, May 28, 2008 - 2:12 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
One not good experience a few years ago . . . . My neighbor and I like liver and onions, so we go to kinda local family (?) restaurant. Table service. IIRC, bill for one person for liver & onions, salad, and cold drink was in the maybe $10 / a little under range. Anyways, when I got down to the bottom of my salad -- a HAIR. Ugh!!!! TG it didn't make it into my mouth. (Can't even stand a single strand of my own in there.) I think I got an apology and $5 taken off my bill.

Colordeagua
Member

10-25-2003

Wednesday, May 28, 2008 - 2:15 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Darrellh,

Applause