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[vtwopointoh]

when mitchell and i first pledged together our lives, our fortunes, & our sacred honor, lo these many years ago, the first rule (out of many) that she laid down upon the ground (i did mention the many, yes?) was simple: no fast food, & we would only eat at a restaurant if a). we were in another state from her kitchen, b). she was out of both energy

Comments

[radiotelescope]

Is it unreasonable to expect it? I don't know. I *don't* expect it at chain restaurants; I generally feel blessed that they haven't left me to dry up and blow away in a puff of dust.

Also, I am a pathetic gourmand who thinks that the right time to eat good is when it's in arm's reach. If the appetizer arrives after the entree, I'll eat them together, or alternate bites. Or have dessert first.

(You don't want to know what my solitary eating habits are like. I'm actually quite good at cooking *food* -- but I've never cooked a *meal* in my life.)

[vtwopointoh]

i used to be like that; for a few years, i wasn't getting anywhere near enough food (a long & boring story that i will not inflict upon you), & anything that got put in front of me would get bolted down in thirty seconds or less.

mitchell's spoiled me, alas. if you are ever passing through, you must let her feed you.

[venetia_sassy]

It is not just you. I find all these problems are worse with chain restaurants, maybe because they have the same rigid rules/formula for each place.

My brother met his future wife when working at a chain restaurant. (He was a bartender, she was the manager. They did not get along.) Food wasn't brilliant, but it was a friendly, family-oriented place. By the time they both quit, the place was under new management. Sister-in-law said they were so penny-pinching, they had rules on how many butter packets, etc, could be given to each customer, no exceptions. Good, friendly service? Bah!

The last time I ate there, my father told them the barbecue ribs were cold. They microwaved them. And everything else on the plate. No one in our family has eaten there for years.

It always pisses me off to eat at a restauran and realise, 'I can make a better meal than this.' I quite agree with Mitchell's first rule. And I'm not even that good a cook.

[vtwopointoh]

a little competence is all i ask.

(give us this day our daily mask...)

[azurelunatic]

I have never been more glad that my writers group has our iHop trained. We are rowdy and insane, and reliable.

[vtwopointoh]

see, this is why i have trained the local greasy spoon. they are surly, but they have acceptable coffee, they are willing to let me take up a spot at the counter for hours on end, they'll plug my laptop in behind the counter for me, & we have a negotiated agreement: i tip $15/hr and pay for every third cup of coffee i drink. (free refills only stretch so far...)

[niqaeli]

I was going to comment that I rarely have this problem despite a youthful face and, well, being highly fucking visible in my femaleness. But I just thought about it and nearly all the places we eat regularly at/from are independently owned restaurants, and generally non-American ethnic. Except for the Waffle House, which we have the staff trained.

And thinking about it, yeah, I inevitably get really fucking frustrated at the chain restaurants on the rare occasion we do go to one (at the behest of friends, you see, not by our own choice). The service sucks, the food sucks, what's the appeal again?

Plus, y'all at least should appreciate my pain: I've lost count but last I was still tracking, I was at 9 for 9 on blank fucking stares when I asked for a mint julep. Not, "We don't have the ingredients on hand," which sad to say has been pretty much universally true as well -- seriously? you don't carry fucking simple syrup? or mint? -- but "What's a mint julep?" When I try to explain that it's pretty much a mojito with bourbon

[redangel618]

that is the worst description of a mint julep i've ever heard in my entire life. then again i live in new orleans where everyone knows how to make a julep and half the bartenders i know refuse to make mojitos. (as a travel tip never, ever order a julep at pat o's in the quarter. the bartenders are so confused by the deviation from a hurricane they put in too much bourbon and not nearly enough syrup or mint.)

[niqaeli]

Well, the first couple times I was so surprised I really didn't think it through -- and then there's the fact that, hey, I don't even usually make mine at home, the husband does.

I've seriously considered printing up a business card to just hand them. I'm just not sure it's worth it.

As an aside, I live in Arizona which probably has something to do with it but I really hadn't thought that a mint julep was that esoteric a drink.

[1_mad_squirrel]

Heard and sympathized.

You've got me considering reving up my rant on my journal about the almost non-existent level of parental supervision of children at said restaurants, and the helpless attitude of staff and management in the face thereof.

I ranted on one such restaurant's website, and we got sent five $5 gift certificates.

I fail to understand why small, individually owned establishments whose livelihood depends on local good will, proudly post signs that say "We reserve the right to refuse service to anyone.", while national chains who rake in shitloads of money cower in the face of obnoxious adult and child behavior.

[jamoche]

Probably because the top level of the management chains don't care what their employees have to face, they only care about whether the customers might complain - and if they do, the blame goes on their employees, always - so the workers actually on the spot are cowering in both directions. Whereas the local owners are accountable to nobody but themselves, and are capable of doing the cost-benefit analysis of putting up with the asses vs not getting their money.