I understand your point now. If a person had several meals that might have been of doubtful sanitation, the last one would not have been the only one suspect.

In my case, it was just the one meal. I am not considering the home sandwiches, with meats by Hormel and cheeses by Kraft (oh, the gourmet life! :D ), nor Lay's potato chips, nor diet Coca Cola, that preceded the steakhouse, to have been potential suspects.

Then there were the TV dinners. . . . . . . .

You can often narrow it down by taking what you have eated, how long, and what type of poisoning would typically be associated with the product as well.

E.g. cold meats, deli cheese etc - Listeria, more than 3 days, flu like symptoms, stomach cramps etc.

Potato chips - salmonella (yes, rare, but happens!), 6-72 hours (can also be instant to a month later, but 6-72 hours is typical), vomiting etc.

Diet Coke - Leptospirosis (not from the coke, but from the bottle / can that was stored in a rat infested warehouse etc. again rare!) - jaundice, fever, etc. 2-30 days.

Pretty much any food can be contaminated either when it is growing, when it is processed, or when it is served. Often when food poisoning occurs, it is nothing to do with the restaurant serving the food, but further back in the production process (eg meat contaminated at the slaughter house is more common than in the restaurant kitchen).

The upper the scale of the beanery, the shorter my fuse. When I expect to drop $200 plus for two, the service had better be near perfect.

I will give a break to a new place with unpracticed staff.

Dining in DC I pretty much stay with upscale. The same clowns that leave the roads a national disgrace also run the city health inspectors. I count on upscale to not poison me.

The only upscale joint in DC for which I'd complain about service is Jaleo. To the celebrity chef Jose Andres, I must quote Paddy Chayefsky, "It isn't relaxed continental atmosphere, it's lousy service."

Oh, I always contribute a review on Open Table, AADvantage or wherever I made the reservation. I heap praise or scorn as deserved. Upscale joints check on customers' reservations. I want the "Always Reviews" flag set on my res.

I usually abide by a 10/30 rule. 10 minutes to be acknolwedged by wait staff. 30 minutes from order placed with wait staff for food.

Depends on the type of restaurant for me. If it's something like B Dubs then I will wait at least 20-30 minutes depending how busy it is. Since I'm on a college campus it tends to be busy on game days so I may be patient for a bit longer. I really hate tipping poorly too but if the service and wait time is that bad then I will have no other choice but to leave a measly tip.

Right. The customers should waits for a least 10 minutes while they are cooking the foods and I didn't have any complaining at all. I decide that I order a meals at dinner or lunch that we can choose. If the restaurant is too extremely busy and they should have keep patience while the server is busy with others customers and they should keep concentrate on the customers to asks the server for what they want to eat for dinners tonight. They should have to keep aware of the customers who likes to eat Italian or Chinese and any kind of those stuffs.

What kind of meal/course? Why do you ask? There's no generally. It varies 100% based on where it is, what it is, what you ordered, how busy they are, who you are with, etc.

For a server coming to your table to get you drinks, I agree, but for food, no. Different menu items have different cooking times. If a table that was seated 10 minutes after you ordered two wraps for example, or rare steaks, that will be ready a hell of a lot quicker then your well done steak or chicken breast.

If I don't have a drink order taken in 10 minutes I'm leaving.

Food takes as much time to prepare as it takes. Depends on what you order, no ?

An experienced diner knows that a Caesar salad is faster than a Chateaubriand.

But the difference is less if you prefer your Chateaubriand cooked rare.