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Filling my water glass every time I take a sip is extremely annoying.
Charging for refills on sodas. I always ask - is it "another" or is it a refill? A waitperson should be very clear about that. If they serve soda in a can, then fine. But, if it's fountain soda, they should refill at no charge. |
Originally Posted by mjcewl1284
(Post 16686635)
Holy crap that is hilarious! :)
Originally Posted by ILuvParis
(Post 16686923)
Filling my water glass every time I take a sip is extremely annoying.
Charging for refills on sodas. I always ask - is it "another" or is it a refill? A waitperson should be very clear about that. If they serve soda in a can, then fine. But, if it's fountain soda, they should refill at no charge. |
On redundancies:
1. On American Airlines, I was asked if I wanted a Ranch dressing or a vinaegrette dressing 2. Tekka maki roll Other peeves: 1. Servers wanting to be my friend 2. Frozen butter 3. Cold bread (as in came out of the cooler) 4. 18% gratuity on parties larger than 6 and service stinks 5. Ridiculous price increases -- a fettucine alfredo at over $20 is rather ridiculous when it is an additional $6-$10 to add a protein to it 6.Pretentious servers who mis-pronounce items like pinot grissssss, foy gras, pinot blanck, pansetta, etc 7. Charging for re-fills when it is clear the restaurant is not serving from glass bottles or cans 8. Mid priced restaurants charging extra for extra sauce -- 1 tartar sauce is not enough for 2 piece fish and chips. Ask for extra tartar sauce and without the server informing you there is extra charge you see $0.50 on the bill |
Originally Posted by luxury
(Post 16691187)
On redundancies:
1. On American Airlines, I was asked if I wanted a Ranch dressing or a vinaegrette dressing |
Originally Posted by ILuvParis
(Post 16692120)
How is that redundant? You don't like either? Or you like them both so much you don't know how to choose? :)
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Originally Posted by hard2please
(Post 16692196)
I'm guessing it's redundant because vinaigrette always refers to a salad dressing. (Since many people don't really know what a vinaigrette is, I assume they use "dressing" to clarify it.)
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The refolding of the napkin when I go to the restroom... I folded it pretty well on my own. If you want to replace it with a new one, great; but don't unfold it and refold it just to be folding.
Off topic, but ILuvParis, could you PM me with a few of your favorite bistros in Paris? We will be there between Christmas and New Years... |
Originally Posted by mcditolla
(Post 16796073)
The refolding of the napkin when I go to the restroom... I folded it pretty well on my own. If you want to replace it with a new one, great; but don't unfold it and refold it just to be folding.
Off topic, but ILuvParis, could you PM me with a few of your favorite bistros in Paris? We will be there between Christmas and New Years... and the waiters fold the napkin every time they are around.. fine dining 4 diamond AAA restaurant Las Brisas.. |
Originally Posted by mcditolla
(Post 16796073)
The refolding of the napkin when I go to the restroom... I folded it pretty well on my own. If you want to replace it with a new one, great; but don't unfold it and refold it just to be folding.
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Originally Posted by CMK10
(Post 16801333)
On a similar vein, when restaurants see I'm wearing dark pants and take away my white napkin to give me a black one. It's going to be on my lap under the table, who cares if it clashes?
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"I know it has become American English vernacular, but "entrée" is an appetizer, not a main dish."
NOt anymore. It's in the dictionary as "In America, the main course." |
Damn people sure do whine a lot....I mean you order an identical second bottle of wine and complain that they didn't give you a new glass so that you are unable to experience the slight variation is taste.....jeez
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Originally Posted by DillMan
(Post 16379163)
For example: "Tonight we have five specials. First we have our signature 8oz filet cut from the most choice meat from our own cattle herd raised by Norwegian refugees descended from French Huguenots that moved to Norway in the late 17th century to build yard ornaments for high ranking Ottomans. That steak is going to come with a side of asparagus raised at our carbon neutral farm in northern Washington state and shipped in via common over the road trucks in blue plastic containers wrapped in 4mil shrink wrap by our fairly compensated farm workers, who live in onsite geodesic domes during the peak growing season. You also get a choice of either our signature macaroni and cheese baked to perfection in recreation Navajo baking bowls at 350degrees in our patented word burning open oven by war vets from Laos or our stunning steamed spinach served on a plate painted with scenes of famous Canadian technological advancements in military aviation from 1963 - May of 1982. Our second special tonight is............." :mad:
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Originally Posted by kipper
(Post 16801880)
That's so you don't end up with white lint on your dark pants.
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Originally Posted by leonidas
(Post 16802266)
OMG you oughta write a comedy novel :D
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