RkyMtnHigh 0 #1 September 14, 2005 So...when you go to a nice restaurant and they only have cloth napkins..and you bite into something a bit more chewy, grisley or stringy than it should be....and it makes your gag reflex kick in..what do you do? _________________________________________ Quote Share this post Link to post Share on other sites
NWFlyer 2 #2 September 14, 2005 Hide it under the plate, or slip it into your hand and back onto the plate (and hide it under a piece of lettuce or something on the plate)."There is only one basic human right, the right to do as you damn well please. And with it comes the only basic human duty, the duty to take the consequences." -P.J. O'Rourke Quote Share this post Link to post Share on other sites
2fat2fly 0 #3 September 14, 2005 I pull it out of my mouth with my fingers and show the other diners.I am not the man. But the man knows my name...and he's worried Quote Share this post Link to post Share on other sites
GravityGirl 0 #4 September 14, 2005 I've never had anything in my mouth at a nice resteraunt that I wasn't willing to swallow. ~~~~~~~~~~~~~~~~~ Peace and Blue Skies! Bonnie ==>Gravity Gear! Quote Share this post Link to post Share on other sites
Kris 0 #5 September 14, 2005 Proper etiquette is not to make a scene trying to hide it. Just remove it from your mouth with your fingers, place it on your plate, and move on.Sky, Muff Bro, Rodriguez Bro, and Bastion of Purity and Innocence!™ Quote Share this post Link to post Share on other sites
BoostedXT 0 #6 September 14, 2005 I typically freak out...start yelling, rolling around on the ground....or both depends on ym mood. Its fun....try it sometime. In the napkin....then hiden, then placed on the plate to the side. joeFor long as you live and high you fly and smiles you'll give and tears you'll cry and all that you touch and all that you see is all your life will ever be. Pedro Offers you his Protection. Quote Share this post Link to post Share on other sites
Guest 1010 #7 September 14, 2005 You gotta ask yourself, was that 5 shots or 6? What's it gonna be. Do ya feel lucky, punk? Well, do ya? oops - wrong thread You can have it good, fast, or cheap: pick two. Quote Share this post Link to post Share on other sites
Guest 1010 #8 September 14, 2005 you have the most options .... if the date has gone rather badly and you have no plans of ever seeing him again, the waitstaff has been rude and you have no intention of ever returning to the restaurant, your steak with the grizzle fo'shizzle cost north of $100 ... and you're four martinis into the wind ... I'm thinking start to caugh a little, stand up, then herc it across the room ... hit the center of the view window overlooking the city with a resounding thud ... falling into the handsome guy's lap at the next table as you do so ... but that would be ... hummm ... memorable ... and impolite ... ... so yeah, if it's a reasonable place, as you wipe your lips with the napkin just slip it into the napkin for the duration ... no one need ever know. You can have it good, fast, or cheap: pick two. Quote Share this post Link to post Share on other sites
alw 0 #9 September 14, 2005 Ask the waiter for a clean plate (in a nice restaurant they are always waiters). Remove it from my mouth with my fingers and place it on the clean plate. Ask the waiter to return it to the chef - if it's a nice restaurant it should never have been part of your meal. Leave no tip. --------------------------------------------- Every day is a bonus - every night is an adventure. Quote Share this post Link to post Share on other sites
skymama 37 #10 September 14, 2005 QuoteLeave no tip. But the tip is for the waiter. He has no control over the quality of the meat. He should still get a tip.She is Da Man, and you better not mess with Da Man, because she will lay some keepdown on you faster than, well, really fast. ~Billvon Quote Share this post Link to post Share on other sites
swedishcelt 0 #11 September 14, 2005 QuoteQuoteLeave no tip. But the tip is for the waiter. He has no control over the quality of the meat. He should still get a tip.Exactly. The tip is for service, not food. If the plate looked very presentable how would he/she have known it was substandard? Quote Share this post Link to post Share on other sites
masterrig 1 #12 September 14, 2005 QuoteQuoteLeave no tip. But the tip is for the waiter. He has no control over the quality of the meat. He should still get a tip. _______________________________________ I agree! why, do folks take it out on the waiter and not tip when in fact, it's the cook's fault? Waitstaff, relies on tips. The average hourly wage for a waiter/waitress is about $2.85! Some of them are trying to raise kids. Meanwhile, that high dollar chef gets off scott-free. Chuck Quote Share this post Link to post Share on other sites
masterrig 1 #13 September 14, 2005 Get-up out of your chair, abruptly. Barge into the kitchen and scream for the chef. When he approaches, throw that nasty crap in his face and tell him what a no-cookin', S.O.B. he really is and that you will never, enter that restaurant again and that he can look forward to legal action! Turn-around and stalk out, angrily throwing your napkin on the floor as you pass through the front door of the joint! Naw! you don't wanna do that. Just take it out of your mouth with your fork, place it discreetly on the side of your plate and continue eating. If, you are really grossed-out... follow the previously mentioned course of action. Chuck Quote Share this post Link to post Share on other sites
John4455 0 #14 September 14, 2005 Put your hand to your mouth like you are clearing your throat, spit it into your hand and then hand it to Devante How do ya like it Johnny? Quote Share this post Link to post Share on other sites
Bolas 5 #15 September 14, 2005 Quotegag reflex 15 posts in and nobody has mentioned this? Maybe GFD was right. Stupidity if left untreated is self-correcting If ya can't be good, look good, if that fails, make 'em laugh. Quote Share this post Link to post Share on other sites
RkyMtnHigh 0 #16 September 14, 2005 QuotePut your hand to your mouth like you are clearing your throat, spit it into your hand and then hand it to Devante I'm sure he'd be impressed BTW I can't believe you're passing on the Toadsucker Reunion this weekend at Titusville. _________________________________________ Quote Share this post Link to post Share on other sites
John4455 0 #17 September 14, 2005 QuoteBTW I can't believe you're passing on the Toadsucker Reunion this weekend at Titusville. I'm really bummed about not being able to go... How do ya like it Johnny? Quote Share this post Link to post Share on other sites
Girlfalldown 0 #18 September 14, 2005 QuoteQuotegag reflex 15 posts in and nobody has mentioned this? Maybe GFD was right. See? You're all slipping. The correct way to deal with this is to place your fork back to your mouth and gently spit the item back onto your fork and set it on the corner of your plate without making a scene. You do the same thing with olive pits. If it's something that should not be on your plate in the first place then you motion to the waiter and they should quietly and happily return the plate to the back and the chef should come out and apologize. If it's just a piece of gristle or someting then just let it go. Now if it's something slimey that won't sit on a fork then lift your napkin to your face like you're wiping your mouth and quietly remove it into the napkin. Fold the napkin up and ask the waiter to bring you a new one. Yes, I used to be civilized. -------------- (Do not, I repeat DO NOT, take my posts seriously.) Quote Share this post Link to post Share on other sites
noblesmelissa 0 #19 September 14, 2005 QuoteQuoteQuoteLeave no tip. _______________________________________ I agree! why, do folks take it out on the waiter and not tip when in fact, it's the cook's fault? Waitstaff, relies on tips. The average hourly wage for a waiter/waitress is about $2.85! Some of them are trying to raise kids. Meanwhile, that high dollar chef gets off scott-free. Chuck Make that about $2.15 and hour...and I work in a nice place... Sure, leave no tip, I'll remember you when you come in next time...and I'm the last one that sees your food in private before it reaches your table... just kidding... Quote Share this post Link to post Share on other sites cloudseeker2001 0 #20 September 14, 2005 QuoteQuoteLeave no tip. But the tip is for the waiter. He has no control over the quality of the meat. He should still get a tip. Maybe not. I have seen the waiters, in very up scale places, such as the Ritz Carlton Hotel, work "quality control" over the food being served. They waiter knows when he/she picks up the food from the hotline if it is the best or not....... "Some call it heavenly in it's brilliance, others mean and rueful of the western dream" Quote Share this post Link to post Share on other sites padalcek 9 #21 September 15, 2005 QuoteLeave no tip. Thank you. It's because of people like you that service industry in this country is (mostly) relegated to people without high school (or any other for that matter) education. On the other hand, if the waiter does not check back with you to make sure you're enjoying your meal, then he/she is not doing his/her job. To receive and appreciate good service it takes two: waiter and customer.Padalcek - CCO, HF-17 http://www.theflyinghellfish.com I'm not a real skydiver - but I do play one on dz.com. Quote Share this post Link to post Share on other sites masterrig 1 #22 September 15, 2005 QuoteQuoteQuoteQuoteLeave no tip. _______________________________________ I agree! why, do folks take it out on the waiter and not tip when in fact, it's the cook's fault? Waitstaff, relies on tips. The average hourly wage for a waiter/waitress is about $2.85! Some of them are trying to raise kids. Meanwhile, that high dollar chef gets off scott-free. Chuck Make that about $2.15 and hour...and I work in a nice place... Sure, leave no tip, I'll remember you when you come in next time...and I'm the last one that sees your food in private before it reaches your table... just kidding... ____________________________________________ I was guess-timating the hourly wage that wait-staff recieves. Thanks, for straightening me out. I've known many waitresses and waiters over the years. Too many waitresses are single moms raising a couple kids. I was married to a waitress who, for too many years was on her own with 2 - kiddoes. They rely on tips. I cannot recall ever, not tipping. Waitresses and waiters have bad days, sick kids or a little league game they should be at. They work long hours and a lot of holidays. They take a lot of crap too and most I've seen, do it with a smile. My hats off to them. Chuck Quote Share this post Link to post Share on other sites BlindBrick 0 #23 September 15, 2005 GFD is almost dead on. the assistnat dean of my school literally wrote the book9or at least one of them) on dining ettiquette. if possible, use the utensil that palced the offending item in your to remove it. If it's something minor like a single bit of gristle, let it go. Otoh, if it's obvious that proper attention was not payed to the preperation of your food, place your knife above your plate(as in between the plate and center of the table) with the point pointing towards the center of the table. This is a signal to the waitstaff that something is serously amiss, and within a very short time, the executive chef should be at your side inquiring about what is wrong. -Blind"If you end up in an alligator's jaws, naked, you probably did something to deserve it." Quote Share this post Link to post Share on other sites noblesmelissa 0 #24 September 15, 2005 QuoteQuoteLeave no tip. Thank you. It's because of people like you that service industry in this country is (mostly) relegated to people without high school (or any other for that matter) education. On the other hand, if the waiter does not check back with you to make sure you're enjoying your meal, then he/she is not doing his/her job. To receive and appreciate good service it takes two: waiter and customer. Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. They are smart enough to realize that they can make more money and work less hours waiting tables than the field they originally got their degree in. Plus there are no reports and presentations to work on in their off-hours. Besides, the service industry is always going to be in demand. Many college grads out there have a hard time landing a job after college. Quote Share this post Link to post Share on other sites thegreekone 0 #25 September 15, 2005 Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. *** To say nothing of the fact that it is hard demanding work when done right. The best training I had for both academia and real estate was waiting tables at a great restaurant. (aside from intense study of area-specific discourse) Quote Share this post Link to post Share on other sites Prev 1 2 Next Page 1 of 2 Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0 Go To Topic Listing
cloudseeker2001 0 #20 September 14, 2005 QuoteQuoteLeave no tip. But the tip is for the waiter. He has no control over the quality of the meat. He should still get a tip. Maybe not. I have seen the waiters, in very up scale places, such as the Ritz Carlton Hotel, work "quality control" over the food being served. They waiter knows when he/she picks up the food from the hotline if it is the best or not....... "Some call it heavenly in it's brilliance, others mean and rueful of the western dream" Quote Share this post Link to post Share on other sites
padalcek 9 #21 September 15, 2005 QuoteLeave no tip. Thank you. It's because of people like you that service industry in this country is (mostly) relegated to people without high school (or any other for that matter) education. On the other hand, if the waiter does not check back with you to make sure you're enjoying your meal, then he/she is not doing his/her job. To receive and appreciate good service it takes two: waiter and customer.Padalcek - CCO, HF-17 http://www.theflyinghellfish.com I'm not a real skydiver - but I do play one on dz.com. Quote Share this post Link to post Share on other sites
masterrig 1 #22 September 15, 2005 QuoteQuoteQuoteQuoteLeave no tip. _______________________________________ I agree! why, do folks take it out on the waiter and not tip when in fact, it's the cook's fault? Waitstaff, relies on tips. The average hourly wage for a waiter/waitress is about $2.85! Some of them are trying to raise kids. Meanwhile, that high dollar chef gets off scott-free. Chuck Make that about $2.15 and hour...and I work in a nice place... Sure, leave no tip, I'll remember you when you come in next time...and I'm the last one that sees your food in private before it reaches your table... just kidding... ____________________________________________ I was guess-timating the hourly wage that wait-staff recieves. Thanks, for straightening me out. I've known many waitresses and waiters over the years. Too many waitresses are single moms raising a couple kids. I was married to a waitress who, for too many years was on her own with 2 - kiddoes. They rely on tips. I cannot recall ever, not tipping. Waitresses and waiters have bad days, sick kids or a little league game they should be at. They work long hours and a lot of holidays. They take a lot of crap too and most I've seen, do it with a smile. My hats off to them. Chuck Quote Share this post Link to post Share on other sites BlindBrick 0 #23 September 15, 2005 GFD is almost dead on. the assistnat dean of my school literally wrote the book9or at least one of them) on dining ettiquette. if possible, use the utensil that palced the offending item in your to remove it. If it's something minor like a single bit of gristle, let it go. Otoh, if it's obvious that proper attention was not payed to the preperation of your food, place your knife above your plate(as in between the plate and center of the table) with the point pointing towards the center of the table. This is a signal to the waitstaff that something is serously amiss, and within a very short time, the executive chef should be at your side inquiring about what is wrong. -Blind"If you end up in an alligator's jaws, naked, you probably did something to deserve it." Quote Share this post Link to post Share on other sites noblesmelissa 0 #24 September 15, 2005 QuoteQuoteLeave no tip. Thank you. It's because of people like you that service industry in this country is (mostly) relegated to people without high school (or any other for that matter) education. On the other hand, if the waiter does not check back with you to make sure you're enjoying your meal, then he/she is not doing his/her job. To receive and appreciate good service it takes two: waiter and customer. Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. They are smart enough to realize that they can make more money and work less hours waiting tables than the field they originally got their degree in. Plus there are no reports and presentations to work on in their off-hours. Besides, the service industry is always going to be in demand. Many college grads out there have a hard time landing a job after college. Quote Share this post Link to post Share on other sites thegreekone 0 #25 September 15, 2005 Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. *** To say nothing of the fact that it is hard demanding work when done right. The best training I had for both academia and real estate was waiting tables at a great restaurant. (aside from intense study of area-specific discourse) Quote Share this post Link to post Share on other sites Prev 1 2 Next Page 1 of 2 Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
BlindBrick 0 #23 September 15, 2005 GFD is almost dead on. the assistnat dean of my school literally wrote the book9or at least one of them) on dining ettiquette. if possible, use the utensil that palced the offending item in your to remove it. If it's something minor like a single bit of gristle, let it go. Otoh, if it's obvious that proper attention was not payed to the preperation of your food, place your knife above your plate(as in between the plate and center of the table) with the point pointing towards the center of the table. This is a signal to the waitstaff that something is serously amiss, and within a very short time, the executive chef should be at your side inquiring about what is wrong. -Blind"If you end up in an alligator's jaws, naked, you probably did something to deserve it." Quote Share this post Link to post Share on other sites
noblesmelissa 0 #24 September 15, 2005 QuoteQuoteLeave no tip. Thank you. It's because of people like you that service industry in this country is (mostly) relegated to people without high school (or any other for that matter) education. On the other hand, if the waiter does not check back with you to make sure you're enjoying your meal, then he/she is not doing his/her job. To receive and appreciate good service it takes two: waiter and customer. Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. They are smart enough to realize that they can make more money and work less hours waiting tables than the field they originally got their degree in. Plus there are no reports and presentations to work on in their off-hours. Besides, the service industry is always going to be in demand. Many college grads out there have a hard time landing a job after college. Quote Share this post Link to post Share on other sites
thegreekone 0 #25 September 15, 2005 Actually, in upscale restaurants, most servers not only have a high school diploma but also college degrees. *** To say nothing of the fact that it is hard demanding work when done right. The best training I had for both academia and real estate was waiting tables at a great restaurant. (aside from intense study of area-specific discourse) Quote Share this post Link to post Share on other sites
