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I worked in the restaurant industry for ten years. I have never once seen anyone spit in the food or whatever this pinhead was "expecting" his waiter to do. If someone did that, he'd have every cook and manager in the kitchen on his ass in a second and would probably be fired on the spot.
Yep Chris. Portion control for assholes like PCIntern is waaay more effective. Not that I ever did anything like that.
Nuclear Unicorn (10,826 posts) 35. It's called up-selling and it's pretty much SOP -- and a courtesy.Honestly, I'm at a loss to see what so many apparently are seeing; but then again I don't get to throw $27 for lunch.
PCIntern (14,831 posts) 38. That is too bad for you.Perhaps my 70-80 hour work weeks some weeks entitle me to a lunch out a couple of times a year without your permission or appreciation.
Nuclear Unicorn (10,826 posts) 44. It's amazing how much effort you put in to dodging every point.(Which, by the way, makes your version of events extremely suspect.) No one cares how you spend your money (well, the resident socialist do but nobody likes them).[heh -- Sgt SB] The fact remains you get to spend your money in luxury; you have privilege and yet you complain about things that only a person of privilege could complain about. On the rare occasion Lover Boy and I have a sit-down dining experience our servers go through pretty much the same routine and they seem perfectly pleasant to us; and we're grateful for their efforts. I'm willing to bet your server also works his butt off yet he has a lot less to show for it plus the experience of having to wait on you. [heh -- Sgt SB]Case in point: The reason he asked about the change to bring you was -- I'll wager -- to see if you wanted the fewest number of bills, i.e. one $10, two $1s and two quarters; or did you want to a pair of $5 bills, more singles, etc. An experienced server would recognize this.
PCIntern (14,831 posts) 53. Hijacker...Mm-hmm.