Stupid Shit I Hear/Overheard at Work 2

April 16, 2009

I’ll have a glass of red-red what cool aid?!?!

Red wine comes in major flavors or varietals or species severed universally worldwide–>Cabernet , Merlot, Zinfandel, Pinot Noir then there are lesser varietals like Chianti, Shiraz, Syrah to name just a few. Generally they want Cab or Merlot and will drink swill levels of it and not bat an eye.

It gets a bit more broad in the whites as they have a greater variety of flavoring. It ranges from oaky/buttery if classic Cali chardonnay to lighter/drier if more French in style, melon fruits with extreme dryness in Pinot Grigio to citrus fruits and less dryness in Savignon Blanc.

Trying to order lunch at dinner. This makes you looks stupid people-if its on the lunch menu and its now the middle of diner shift the answer will no be no but HELL NO followed by a demented chuckle. Why you ask?

I have a relatively complicated menu for dinner-apps, salads, entrees, seafood, and steaks sections plus dessert. Lunch is front and back legal page sized menu with items listed in a size 10 font. Its triple the number of individual items than the dinner menu. To offer all the lunch items during dinner requires a front line on our kitchen to be twice the size it is just to store everything. Then we would have to charge you triple for because we would have to throw out so much food that would never sell.

What time does the club close?

Ahem I work in and for a restaurant. PERIOD. It might feature live entertainment most night of the week and they might play til 10:30, 11:00 or 1:00 at night my kitchen closes at 10 and 11. And as far as I am concerned thats when I am done for the night. If you self seat yourself after the hostesses have gone home expect me to point you in the direction of the bar for drinks.


Screwed over Times TWO

March 22, 2009

OK I have started noticing a trend of late at work. The live bands are playing later and later each evening to the point its well past the time the restaurant floor closes. The other weekend nite the band played til just before 1 am for example. The kitchen closes at 10 pm weekdays and 11 pm weekends. This is when I consider the restaurant to be closed. Makes sense right you are CLOSED when you no longer serve the FOOD, right? I give the diners 1 hour past that time and then I consider them to be taking up my own personal time.

Why you ask? If you come in and dine with me the meal alone is large enough you cant drink steadily for more than 2-3 hours – you simply wont have the room. I have 3 years of observational experience on this –>99% of our guests arent a group of cocktail swilling parties who arrive just before closing ready to drink massive volumes of drinks. This level of drinking is necessary for the tips involved to make it profitable for the server.

Rem–>its the tail end of our shift so mentally we are in the tub/shower/hot tub or already salivating over the 1st post shift cocktail. The onluy think worse than being run to death by some drunks getting drunker is to hang around with feet all a throbbing and muscles aching getting some single table of douchebags 1-4 drinks per HOUR. That means lots of standing while staring death ray eyes at the perpetrators of our torment. Do the math –> $2.13 /hr plus tips on 4 drinks at $6-9 or $24-36 times 15% or $3-5 per hour. This would be ok if you had a section of tables but this usually ends up being 1 table or 1 person at a few tables. SO you want me to linger for $3-5 an hour -rem the $2.13 /hr all go to the tax man.

I also mentioned to my chef friend if he planned to stay open late he needs to schedule a crew of late arriving cocktail servers who would take over the restaurant floor.


Let me give a real life example of the douchebags I get to deal with during the final hours. A pair of black ladies arive but their table is set for 4. The bitchy one can barely stop her texting long enough to place her drink order. Other gal orders then the other one chimes in they will wait to oder for the other 2 to arrive. Mind you they arrived at 9 PM and the kitchen closes at 10 PM. I finish up with my other tables, roll silverware, and doing closing side work.

I go by the table and get an order for another round and mention the kitchen closes in 30 min. They decide to order-I get their drinks and return for their dinner order. Bitchy gal orders for her and her unarrived guest. Other gal just orders her food and refused to order her guest a plate. The bitchy gal orders plates that take 20-30 min to make when made from scratch like they will be done at the end of the shift.

A coworker runs their food and Bitchy gal asked for another plate of 20-30 min cook time food. I few minutes go by and I make a table visit and learn of her desire. Kitchen offers to cook other chicken parts besides breast which cuts the cook time to 12 or so minutes. They need to filter the oil in the fryers so they are NOT willing to tie up the fryer for any longer as they want to go home too.

Kitchen offer is made to Bitchy gal but she refuses. Mind you its now 10:15 PM the ‘ladies’ have been here 75 min and no guests. The guest plate is just getting cold on the table-guys arrive at 10 :45 PM and one of em devours her plates remains plus his in 10-15 min.

Bitchy gal pays for the table and thats not a good sign.
I pick up the book after they left and the credit receipt is all thats in there and its folded over so the tip amount is hidden. Another bad sign-thats done when you dont want your significant other from seeing the tip/total or your screwing over the server.

Yeah you guessed it –>STIFFED on $126 plus an hour and a half of my life is GONE just plain wasted dealing with her crap. I tip out 3.75% of sales so I paid $4.73 for the pleasure of her company to boot.

Shit happens to Food Service Ninja#1 aka A week in the Life of FSN

March 16, 2009

New feature to the Blog here!!!

I havent had a lot of story worth events of late so I had an epiphany during lunch when asked for the “special” gumbo. So I will list the odd or chuckle worthy events or things overhead or observed here. Partial cred goes to Ribeye the Raging Server who posts weekly names he hears at his job.

1. See below self-rendition of a credit card receipt I got recently-with adoring fans like this I will be qualifying for food stamps all too SOON!


Guest: I would like to get an order of gumbo to go
Me : Sure. No problem.
Guest: Wait a sec. I need you to give it to me w/o the seafood. They did it for us last time!
Me: (Mental Eyeroll) Are you familar with how beef stew is made?
Me :Can you remove the beef from it after its cooked?
Guest: Err…no?!?
Me: I suspect last time they had the cooks ladle the gumbo so as to avoi large chuncks of seafood. Its cooked with the seafood in it and there is NO way to fully remove it.

Usually you get the I want the gumbo but no alligator in it or the okra. Gator looks like chicken when slow cooked in liquid. The dark roux base(oil and flour) stains the gato and chicken into the same color. Okra is the main thickening agent in gumbo besides gumbo file. File is a powder made from crushed sassafras leaves.

3. How is it as an opener at lunch I get stuck being a closer at every lunch when our well to do older hostess works? She has figured out doubles get cut early?!?

4. Why do I have to pay full tip share on Sunay nights when the sole busser on duty does as little as physically possible. I conservately estimate he does 33% ofwork any of the other bussers we have who do. They ROCK so prob come to 50% of the typical busser does .

update to the FSN situation-

February 21, 2009

Damn did NOT realize my last post was October last year and this while my reader hits had doubled ?!? Basically the odd job had gotten horrendously toxic. Old chef had left in Sept to pursue opening his dream place and it took months to get a replacement. I initially really liked him and enjoyed his own dishes he was introducing to the menu. He also made huge improvements on our cook times (we had a tiny kitchen and most pop dishes had fried items and we had a total of 4 fry baskets-cook times could get horridly long.)
But I lost respect for him when the chef lost repeatedly order tickets then blamed us for it and was making verbal post bitchout amends to some servers but not those that called him out on it being a kitchen error. I will stand there and take criticism of the most vehement form IF I am at fault but if you screw up and try to blame me I have a very low tolerance shouldering the blame for your fuckups. We later noticed through observation of the expo that he was pulling tickets and throwing them away when in the weeds leading to lost tickets. Then when communicating with the cooks he would say it had already gone -he was handling the salads and desserts so those dishes never got started. 30 minute desserts times just blow.

Lets see we had live music so I had heard the same bands playing the EXACT same freaking playlists 100-150 times. My owners only focus was making profit very little was being plowed back into the business. Some kitchen upgrades. Took over a year to get the hot water heater permanently fixed (health depart shuts you down when you have no hot water as the dishes in the dish machine are being sanitized by the high temp water (160 degrees). Ugly nasty bathrooms NEVER reworked. OOh and they paid bartenders $3 /hr. I never did that kind of work anywhere in town for less than $6.

Needless to say I had lined up 2 different jobs but had them fall through. Finally old chef opened his new place.

OK guys I recently changed jobs-well its a unique situation I just followed my original chef at my last job to his new gig. Basically a regular of ours with deep pockets financed his dream place which was very similar to the last place including the menu. I have to say that so far anything I tasted at the new place is an improvement upon the nearly the same dish at the old place.

However its not all joy in the new place. SO far we have developed a local Traveller following. For those not familiar with them they are a rather odd duck group of extended families who congregated in a clan type system. They locally are based on a westside suburb in a few clan owned trailer parks and they enforce aggressively the no tresspassing policy of the parks. They travel in RVs sev months out of the year running home improvement type scams targeted on the elderly. They are basically American based Gypsies. From research on the net they can be English, Irish, American, or actual Rom (Mainland Europe gypsies). You might have sen national news coverage of a youngish (mid 20s) mom who got prosecuted for child abuse for beating her child in public with it being caught on store parking lot security cameras. These folks tend to do sev things were odd clothing-the little girls can be overtly dressed in old fashioned style dresses even ballarina outfits, pay in 100 dollar bills which happens to be a pain when they all try to pay at once, and they will try to make multiple manager complaints to get free food. Here they have tried to get into a verbal fight with manager 1 to get manager 2 to do the comping.

Then last night my GM is told by a young black couple Im very rude and they tip me a quarter in coin on a credit card transaction of 60 odd dollars. This is going on while I have a table of 4 who is clueless to fact they arent my only table who need something every time I am within 10 feet of them irreguardless if I am walking by with hands full of food and drink. I also have a quick drinking party of 8 who are VIP friends of my GM. So at first it stumps me on the rude complaint as I barely interacted with the complaining couple but I dont rem any bad interaction and I know their drinks were never empty and while it took a few minutes to drop the check when asked -it was obvious I was busy as I dropped it while carrying a tray of 8 bar drinks.

Then I rem asking the lady what drink was that she needed me to fix as it was…”REALLY, REALLY, REALLY too strong.” She replied it was a long Island Iced Tea. This drink depending on formula consists of equal pours over ice of gin, rum, vodka, triple sec plus maybe gold tequila with a splash or 2 of sweet n sour and a tiny splash of coke to give it a weak tea coloring. SO complaining your LIT is strong is about as moronic as mentioning your water sure is wet. I discuss with here I could weaken it with Sprite which would dilute it, sweeten it, and the carbonation would make it less strong tasting too. I get it over to my drink station which is more brightly lit than the table and otice the LIT with all the ice melted is very dark colored which tells me the bartender made it heavy on the tea ie coke so she already gotten a weak LIT.

My last table I expected to have an issue as she came from the bar drinking a frozen daquiri then ordered a LIT. But she sucked her LIT without complaint. If that doesnt make sense servers and esp bartenders who have to blend by hand a frozen anything dread these drinks. A frozen drink serves the purpose of giving the drinker the option of drinking a a less potent beverage beside providing a really cold drink. Its the higher water content that is the frozen part of the drink. SO basically no matter what the bartender does its too strong or weak or not fruity enouigh or some other not articulated whateverness. Trust me folks if you can in simple terms tell your server my drink/food is bad BECAUSE ____________ then they cant fix it except to get you another one which is most likely means the next one with have the exact same problem. We stay in business by having guests like our products and when they return giving them the exact same product-this is the very reason fast food joints do so well.

First time for everything

October 27, 2008

OK it is a very common policy for sit down restaurants to have gratuity policies for large parties. In fact upon reflection I cant think of a single exception. Somewhere some independent operator will have a no grat policy in America but I have yet to dine there I guess.

Tonight we had a group of 7 come in. We have a fairly easy pushover of hostess. She tends to say to tables as she gets to their assigned table is this table alright in words and especially body language. We have live music so this opens the door to MASSIVE amounts of table hopping. This causes all kinds of problems-the main one is a server gets overloaded with too many tables all at once. This force said weeded (overwhelmed ie I am in the weeds and cant see my way out-you ask or bark orders for coworker assistance or you go down in a bloody mess) to begin waiting all their tables as one table which forces the server to turn in multiple tables all at once which tends to gum up the smooth flow of production in the kitchen especially if the orders are chock full of special requests. Then all those tables finish at once and can leave in mass leaving you open to multiple table seatings at once AGAIN all night. The corollary problem is due to the that another server can end up going FOREVER with out getting sat AT ALL. Then the restaurant fills up and that server may get an entire section sat in 5 minutes. Trust me its not fun on the server and the guest experience suffers as well.

But I digress…Our nice  young hostess which I dearly like but really wish she would develp a more  stiff backbone seats this party of 7 at 2 separate 4 tops. This is odd as they are right beside each other and normally would be 2 tables put together as a single large table. My manager asks why the  odd table arrangement. She replies that they asked for 2 tables because they didnt want to pay a gratuity. I happened to be standing next to the manager and began chuckling. My manager hails from  Yankee country and naturally is very firm with what ever the rules are. He also hasnt forgotten what its like to be a server and defends us as much as he can from guest abuses.

Next thing I notice they have gotten up and left. They spend the next 10 minutes milling outside our front door figuring out  what they would do next. If they didnt want to tip a server a variety  of fast food was just down the street–>McDonald’s, Jack in the Box, Wendy’s, Taco Bell, and Subway within walking distance. I kinda wish I had the opportunity to interact with them to get a better read from them. We had to assume they were just being cheap in the end. A halfhearted complaint of prior poor service was mentioned.  If it was so bad last time then why was this 1st we had heard of the problem and why were they back? Why didnt they discuss the issue up front with the manager rather than dictating their dining terms to our hostess?

In all my years of serving tables usually wait to refuse to pay a gratuity until after the meal is over as they can get away with it. Legally all you can do is ban them from return visits and try to have your staff remember who they are.

And to the folks who will no doubt respond whining tips are not guaranteed. I have to agree with you because in America they are all too many thieves out there. Thieves? you think…Hell yeah when the server loses the opportunity to make money while waiting on your skin flint ass they lost out on taking care of another more generous guests. That server will also pay out 3-5 % on average of the total bill (my place errornously calculates the tip share on the total including tax to boot) to support staff so when you stiff COST the server in two ways for that tip out one and second because the fed/state govt requires you to pay taxes on the expected income. Most places force you declare 8-10% of sales as income, tho some place require 12% declared income. These percentages are mainly moot because most POS systems have intergrated ordering, credit card processing, and timekeeping with declared tips included. Thus any tips on credit or bank cards are autodeclared. I would estimate cash sales to be annually 10-15% of my sales.

And for the whiners who still think stiffing is a cool thing to do as I MUST  be some whining self entitled asshat myself–think again I have been doing this a long time and have become  pretty good at it. As a result I tend to outsell my coworkers most of the time and tend to be one of the servers with the highest take home percentages which is the true measure of a servers quality of service.

Another Tale from the Past in my life as a FSNinja

October 26, 2008

OK folks I FINALLY found that napkin with the notes on the strangeness I have encountered as a restaurant ninja. So I remembered one of those odd moments in my waiting career.

I had just moved into my locale I currently live in from the boondocks where I attended college. How rural a place was it you ask? It was depending on the productivity of the hoelsteins that year-either the number one or two milk producing county in Texas. Now the town my college was in also had some manufacturing so the locals who had gotten away from farming for the most part were one or two (if they worked at the college) generations off the farm. I had some unusual offers while waiting during my college days. One guy offered me a job roofing. I asked him a few questions-what pitch roofs did he do?  Nothing too steep but ocassionally  he got jobs with step pitched roofs like in a Victorian house. Would I be hauling shingles but ladders with my bad knee? Yes -deal breaker there. Finally how much an hour did it pay? It paid less than I made an hour waiting on people in the boondocks where I was HAPPY with $1 per head in tips. Bear in mind this was a LONG time ago and our meal prices compared to now were much cheaper.

SO I go workin  the big city (DFW, TX) and the closest decent place to my old home which I had to commute from initially (70 miles each way). It was a locally based chain of cajun restaurants heavy on the kitsch. Decorations consisted of anything you could expect to find laying around any cajun’s place down on a bayou.  Zydeco music on repeat over the house speakers. Fast forward a few months, I have gotten a place in the city and and gotten comfortable in the job.

In comes a family which probably lived in a neighboring county which is very similiar to where I went to college. Traditionally a big agricultural county including dairy but on much lesser scale than my college’s county. Over the years alot of the locals there have gotten blue collar jobs in the big city to their north. My coworkers refer to their guests by the county’s name which to be nice I wont name. Its a derogatory one as in demanding, low tipping, tend to try and complain to get free stuff type of guest. They also tend to be less comsopolitain than our big city locals and need lots of help  with the menu about the food and especially about what this cajun incredient or sauce is about. We sold a lot of gator there and you would have to assure them its tasty(which  it is).

So the family comes in and things are going swimmingly. They tried to get a beer for their daughter. I carded her and she was only 16 or 17. Mind you by state law a parent present can order and physically served alcohol to their underage kids and wards. HOWEVER most chains refuse to serve underage ANYONES because the only way to PROVE that they ae your kids especially with step kids or other relatives you are raising is to have ID with matching addresses and court documents/birth certificates. Trust me NO ONE carrys this kind of info. Another variant is the underage spouse of a legal aged drinker which can drink underaged by state law. Most people attempting this learn to carry a copy of their marriage license and get their IDs with matching names and addresses.  SO I have to refuse this request.

By now the meal is midway though and its become OBVIOUS the daughter I can be charged with statutory rape for being in a room alone with by her parents is INTO ME. Lots of flirting and doe eyes plus blinking excessively and hair tossing. Mind you I am not the most attractive guy around -at the time I was packing a few extra pounds but I get called handsome when a girl describes me to her girlfriend who I have not met yet. We also wore shorts and hiking boots so she could check out my muscular legs. I also have a baby face.

Near the dessert course dad makes a pitch for his daughter. It is so long ago I couldnt give you the exact wording but basically I he told me I was welcome to see his underage daughter> I proceed to inform him that probably wouldnt be a GOOD idea since I was 26 at the time. He didnt seem to MIND the age difference.

That kinda scared me-what  father in his right mind encourages a guy nearly twice his daughters age to date her. Servers arent know to be low keyed either and since I didnt say I was saving myself for marriage. So it would be expected if we dated for lots of drinking to happen which would naturally lead to lots of sex. And thats where the minute either parent got upset with me they could get me arrested for the statutory rape charge. They aklo had 3 other kids so I thought maybe he just want to get rid of a mouth to feed.

I tried to avoid them as much as possible until they left after his kind offer.

About 20 minutes later one of the hostesses made production of deliverying me a note from the smitten girl with her phone number on it.

All in all it could be worse I waited on a woman who was 300 pounds if not more who couldnt stop making ebony and ivory comments(she was black and I am white) and at  one point copped a feel of my right cheek.

Good Reading…

August 16, 2008

I urge you to get a copy of’s new book Waiter Rant: Confessions of a Cynical Server which you can order off or from his website There is also a UK edition you can buy for same money but more postage which has a funnier cover art-the anon server is shown flipping the bird assumingly to the guests. Its a good read -cant say I see eye to eye with on everything like some of his manager/head server behaviors but he is an outstanding writer and I look forward to his next book which probably will not be on waiting. He got a very nice cover blurp by Anthony Bourdain comparing his book to be the Front of the House version of his book Kitchen Confidential.

I am a big fan of Waiter so I pre-odered back in March (published 2 weeks ago already #14 on NYT Bestsellers list for hardcover nonfiction). I also ordered Bourdain’s updated edition of Kitchen Confidential for a pittance used on amazon at the same time. I read it originally during split shifts at a Barnes  n Noble nearby an old job. He wrote it just before the celebrity chef trend got so huge.  He also has written a few other foodie books like Nasty Bites which I enjoyed. Plus his Gold fiction books which I believe are detective like novels involving a line cook. Bourdain writes from his heart in a true this is the way it was/is manner and doesnt mind if the truth is less than flattering personally nor professionally. Examples are his being a reformed herion addict which given his drinking is an impressive feat and why you do NOT want to eat a fish special on Mondays in NYC (its the fish they got last thursday that didnt sell).

I am also reading a autobiography by a former captain at Per Se which is very high end restaurant of Thomas Keller in NYC who also had the French Laundry in Cali and 2 Buchons one in cali and another in Vegas. Bourdain is a huge admirer of Keller (believe he has used the phrase ‘he is a God”  more than once). From watching him on TV appearances he is a very personable down to earth guy who excells at high end cuisine which is a rarity in a chef).

Basically I got this book to read about Per Se the restaurant and Keller but I have to complain a majority of the book so far is about her self inflicted love life. While in this industry the incestuous nature of the business rampant you expect a 25 yo to not be involved with 3 different guys in the initial months of training and opening of the place. Tho she never says how many months they trained prior to opening just that it was months.  It is also kinda of irritating how easily she got to be a captain iin such a high tier place given her lack of experience.  Note she did get hired as a back waiter and got promoted when  her captain quit.  But she is a foodie and charmed the NYT reviewer so she must have skills and some are folks are natural servers -one trained me to server at my first job.

Im back….

August 12, 2008

Ok business has picked up and I misplaced or lost my  napkin with a list of  some good tales from yesteryear on it so I am sorry those have not been published yet. For the life of me I can not remember any of them.

Main reason I have been avoiding posting is the work AC is working about as good as you can expect from a unit that needed to be fully replaced and not just patched up as it was 2 summers ago when this place opened. This place prior to us was a Vietnamese place which  had never been health inspected probably because it had no running HOT water which even in Texas rates an auto shutdown. It took over a year to get that fixed.
Not to the folks who never worked in retail or restaurants -it is very common in lease agreements that the lessee aka the tenant to be FULLY responsible financially for repair, replacement, and upgrade to the AC and heating equipment.  If a restaurant upgrades the kitchen in specific ways  this can greatly affect the ability of the HVAC system to maintian climate control.  Adding more equipment that vents lots of heat while keeping the same  amount of ventahood (system that sucks out the hot greasy laden air  to the rook when the grease is removed then air gets exhausted) can be an issue. Adding a large pizza oven when you barel;y have the HVAC capacity BEFORE  the oven goes in. I once worked in a place that added a ventahood to what was an old soup and salad place as they also put in flat grill , a few fryers, and a 8 burner sautee station.  The problem was the ventahood was able to suck over 60% of the HVAC system output when the HVAC was brand new.  Unfortunately the HVAC was very old (10-15yr) and it ran up 10 fllors to the roof of the townhomes above the restaurant.

Thus I have been sweating at a rate DAILY at work that would shock a medical doctor or trainer of endurance athletes. Let me explain most  nights the AC  does well enough if you arent constantly moving around in long sleeves its while not cool not so unpleasant  guests notice to complain about.

But all the back of the house spaces lead off the kitchen and are lined with rows of reach in freezers which exhaust the hot air from the bottom so that the non-public areas are range from high 90s to 105.  This is where we  servers have to go to  get a drink of something cold or roll silverware  so our  next table has something to eat with.  It is SCARY when the act of rolling silverware causes you to sweat like a whore in church who is next up to give her confession.
Also we have no atrium ie a little space as you enter so that you have to enter 2 sets of doors to get into the restaurant which allows ALL the nice cool air to escape especially when the numbnuts customers  hold open the door for someone else who is 15 feet away from the door. It gets really bad when large numbers of tables arrive or leave over short periods of time. Or when our back door is open so trash is going out or deliveries arriving as it creates with the open front door a wind tunnel effect.

SO  BASICALLY I have been so exhausted any attempt at posting has been too much to even attempt  or my efforts yielding incoherent gibberish. Most nights I have just passed out after scarfing down some food and copious  amounts of fluid.

WTF do people attending a birthday meal out bring in store bought cakes?!?!??

August 12, 2008

I had a long night last night got out at 130AM as I had a 13 top sat at 15 mins til we closed mind you the restaurant closing not the kitchen.  Kitchen closes when band stops playing with restautant aka the bar closing  30 -60 min later.

Thanks to my owners wife for seating that 2 top and delaying the 13 top from being seated. SO all in all the table isnt bad they order fast and eat quickly UNTIL I bring out their FREAKING store bought cake which they  do NOT bother to offer me a slice of.  This time I didnt mind as they had the nasty kind of cake-shortening based cheapo frosting and it looked like from the stickering they  attempted to pry off that it came off the clearance rack -it didnt even  have a name on it.

This policy of my employer drives me nuts since I lost out on potentially 13 dessert sales at a 20% grat and I am still having to find them 13 clean plates  and the silverware  to eat their cake. Getting bulk amounts of plates during rush periods is a bitch as our dish washer for some reason cant  clean that specific size plate well at all. Why only that plate size I have NO CLUE. Then the table proceeds to idle over their cake for a good 45 minutes. And thats the OTHER reason I hate people who bring in their own cakes. Plus its tacky as hell to bring in a cheap ass sheet cake made at a grocery store or walmart when the restaurant has nice desserts. I grew in a family that could be called redneck out in the country-our Idea of eating upscale was during  visits to a nearby city’s Livestock Show which we showed animals at. And by upscale I am talking Sizzler with their 2 pound monster baked potatoes and Red Lobster before they made their staff wear those god awful shirts covered in fish pictures. BUT my family and I cant remember even going to any one else’s dinner party brought a cake into a place of business that sold their own dessert.  Not to mention if they  were to bring a dessert they would have had the decency to bake the person in question’s favorite one.

this just in….

July 15, 2008

Sorry for the lack of posts but we have gone thru an extended slow period and I refused to let my posting devolve into a whining, nonstop bitchfest.

SO I promise to  write some tales  from my serving past if nothing happens worth writing about in the near future. Maybe its time to tell ya about  the guy who just got out of the hospital after a bar night experience….