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How I like it, DEFINE HOW I LIKE IT. I already mentioned with our without onions is a mute point. You're fucking talking about questionable shit that may or may not be on the fucking menu and then telling the chef how you want to fucking prep and cook it.
Strawman.......sigh......
In the end the customer may be always right, but as KOF pointed out... the Chef/cook will always have the last laugh. You are entering there domain and at the mercy of there kindness, the customer being in control is another grand illusion. I'm trying to see preparing food as an art to be admired over just a skill that one learns. I can see it being both at times, but in particular cases such as let's say a celebrity Chef opening up there own restaurant, I think this is where the arrogance is warranted as the people are going there with enjoying that Chef's particular style in mind. A Chef at Ruth Chris (not meaning to belittle) is expected to cook Ruth Chris style... there is just not as much admiration and appreciation there. That being said, people going for the Ruth Chris experience should overall realize what they are getting and not go with the mind frame of changing signature dishes. I can see how this would be frustrating for a cook/chef.
Oh my Biff please don't go there. Gohorn and I both mentioned the Onion argument well before. We both know that's not what you're talking about.Quote:
Originally Posted by Othello Harrington
You're the one, right now arguing with two people who work in the food industry, and no matter how much they tell you something you believe isn't true, you are saying they are full of shit.
I shall now make a suggestion. You should let them study under you, so your valuable knowledge can be passed on to them before it's too late and we lose the secrets behind the food industry buried deep within your brain forever.
Biff is completely right. The bubble you live in as a line cook gives you an inflated sense of self importance, but you are there and getting paid in order to please guests. You've got the "big man on campus" attitude, not Biff, because he has an accurate sense of what customers are to a restaurant, while you are delusional about how important/indisposable you are.Quote:
Originally Posted by icarusfall
Icarus' attitude is in line with most of the cooks I have worked with.
They don't want to deviate from the menu. For the most part, I agree with their stance. However, they don't have to be prima donnas about it and act like the wait staff is at fault. Basically, the waiters are the one stuck in the middle having to cater to the customers while getting yelled at by the cooks. And of course, the management put pressure on the wait staff to agree to most of customers' want which makes the cooks even more irate.
That's why I never want to be a waiter again.
Waiter's and cooks fucking hate each other.
I try to be understanding with customers specifications relayed to a waiter because it's not their fault. However I will say that most of the waiters I've worked with in different places are selfish, under motivated and sometimes just plain dumb. I have way more respect for most bus boys than I do waiters. There's plenty of cool ones and guys (and girls) that work hard but I think a lot of them are detrimental to the overall working atmosphere.Quote:
Originally Posted by kingoffighters
Bottom line, as a waiter you won every god damned time, arguement over.Quote:
Originally Posted by kingoffighters
No. I'm there to cook the food to the chef's specs. The wait staff is there to please the guests.Quote:
Originally Posted by UrielSynthesis
No I don't. I don't think I'm indisposable at all. I just think people fucking with the menu sucks.Quote:
You've got the "big man on campus" attitude, not Biff, because he has an accurate sense of what customers are to a restaurant, while you are delusional about how important/indisposable you are.
Wrong. The wait staff has to come back and ask if we can sub things.Quote:
Originally Posted by Othello Harrington
Sometimes we tell them no.
Waiter "can I sub sweet corn for french fries?"
Cook "no, fuck yourself"
Waiter "Manager, this customer really wants sweet corn and not fries"
Manager "Do it"
Cook "okay"
sound familiar?
No.
That's not what we do at my restaurant, or what we're talking about.
At Ruth's Chris? The hell you don't, your managers are the best in the business because what I want is what I get, every time. Now you're fronting and sound retarded. Do you think none of us have eaten there or what?
I once was supposed to be sat at 6:30, we got sat at 6:50 (we were at the bar, and didn't even notice) and they gave me a free bottle of wine AND a beer.
Wow you just picked like the one example that does the most harm to your argument.Quote:
Originally Posted by Othello Harrington
No one is arguing that you can't sub food at a restaurant.
WHAT THE FUCK ARE YOU TALKING ABOUT, YES YOU ARE!!!!
Stop strawmaning in a circle, hercules.
That is different than completely reconstructing an order.Quote:
Originally Posted by Othello Harrington
Subbing in fries instead of cole slaw isn't the issue. It's ordering the quiche and asking for no onions or egg in it.Quote:
Originally Posted by Othello Harrington
It depends on the situation. Some of the managers are just as imcompetant as the servers who won't do shit if there's no tip in it. This is when the chef comes in and says "fuck you".Quote:
Originally Posted by Othello Harrington
Subs are also different than changing the recipe for an entre item and there's usually upcharges involved.
Oh my fucking God. We are FUCKING ARGUING ABOUT PEOPLE CHANGING FUCKING RECIPIES. NOT IF THEY WANT FRIES OVER A SWEET POTATO.Quote:
Originally Posted by Othello Harrington
WHAT IS YOUR GODDAMN PROBLEM?
You are just flapping in the wind right now.
I never once brought up changing a recipe, that was YAWA putting words in my mouth.
Who the fuck would do that? However if I want something left OUT (which is what I said) I'm going to get it left out.
NO EGG IN MY QUICHE. I HATE EGGS BUT LOVE QUICHE
That's changing the recipe in some cases. It depends exactly what we are talking about.Quote:
Originally Posted by Othello Harrington
Can I get a pork fried rice, hold the pork.... and substitute rice with pasta?
I was referring to talking off things that are not an innate part of the recipe. IE no onion, no spice on the steak, or take the fucking chives out of my mashed potatoes.Quote:
Originally Posted by Gohron
Not, hey can you take the breading off my chicken, bake it instead, and sub the tomato sauce for balsamic vinager?
Now that's just silly.
You know what? Fuck it. You chinks do spaghetti?Quote:
Originally Posted by kingoffighters
Only if you ask
LOL stalleri.
Well at least I wasn't the only one who thought you meant, change the fucking recipe.
I think the whole last page and a half has been a complete lack of communication.
http://www.mmanning.com/images/Commu...onCoach2_L.jpg
I mean if you thought I meant I was going to go to a chinese restaurant and order a hamburger, sorry that was not my intention.
I WILL GET WHAT I WANT, I AM A PAYING CUSTOMER, COOK MY FUCKING PIZZA YOU GOOKS
Well that's settled. Back to the point.
Why is Chili's so popular? I never really liked that place.
Catchy tune
I like their ribs AND their chicken crispers.
yeah, the point here was missed. It was just about asking for little shit to be removed, not re-writing the menu or asking for eggs to be removed from an omelet.
Chili's was a chain I enjoyed for a few visits and then when I came to the realization their food had WAY too much spices and overall flavoring going on I stopped going. That's a sign of disguising low quality food in my opinion (or just poor judgment)... I could be wrong though. The one thing I did enjoy from Chili's is the nacho's (all laid out side by side with each chip getting the same equal amount of topping) mmm mmm, good stuff.
I'm not really a fan of chains for the +9 meal. I'd rather go to a mom and pop for that price range.
There are drugs for that.Quote:
Originally Posted by Jason
edit: And this thread is fascinating. yawa and Biff are arguing. That usually implies that one person is right and one is wrong. However, Biff is wrong because of what he is arguing, and yawa is wrong, because he is yawa. Repent - the end is nigh.
BTW.
I've seen people ask for no onions in French Onion soup. Those examples are not something I pulled out of my ass.
___________________________
BTW. To defend the Jason's and Biff's. If someone wants to replace Onions in certain dishes an experienced cook or Chef will/would know the proper item to replace it with and get the same flavour.
___________________________
Oh and to Mr. K ... if you TASTE cilantro in your dish they are doing it wrong. Its supposed to be (the majority of the time) subtle. Not knock you over the head with the Cilantro sledgehammer.
___________________________
To KOF: You saying you were a waiter and host makes ABSOLUTE sense. The attitude displayed is exactly the attitude I had to deal with for 10 years. The whole "Anyone can do your job! You're no special snowflake!" I bet you heard this too then ...
"WHY DON'T YOU GET YOUR ASS BACK HERE AND TRY IT! IF ANYONE CAN DO IT ... COME ON!"
___________________________
Not many people can come back and do the job of a LINE COOK and/OR Soux Chef. Like Gohron said its hard. ANYONE CAN COOK! That's true. The issue from Gohron, Icarus, and myself is that its hard to plan out meals on a ticket meanwhile plan for the next batch of tickets in the window that have a COMPLETELY DIFFERENT MEAL/CUISINE STYLE.
Taking a bit from Gohron's previous example. The ten cases you have as a lawyer are all different. The first case is a DUI. The second is a armed robbery and carjacking. The third is rape. Working the line is a difficult job and the point is NOT the cooking aspect its the planning. And when someone asks to change the menu it gets annoying.
And see this is the thing. Most waiters won't ask nicely. Also they won't explain why its being changed. They just demand.
"HEY ADAM! MY TABLE IS WANTS THE CHICKEN AL ORANGE CHANGED! TAKE OFF THE ORANGES!" **walks away**.
Now if they said ...
"Adam, my table is allergic to oranges, but she used to as a kid love this dish. So, could you replace the oranges with something else."
I'd be okay.
This is also the issue I have with a waiter vs a server. A server just takes the menu plops it down in front of the customer and takes the order. That's it. If someone has an issue with a menu item they offer NO SUGGESTIONS for replacement.
"Well might I suggest if you don't like wine in your Beef Bourgeois you can try the Beef Daube."
Oh and one other thing.
Before I was a cook ... I was a waiter/server, host, busboy, prep cook, and dishwasher. So no I am not talking out of my ass.
Everything we do is a'la carte. You wouldn't sub fries for a sweet potato because you're getting neither if you didn't order it. You order a steak and you get a steak. That's it. Nothing else comes on the plate. From your talking, I imagined you'd eaten there, but it seems you haven't since you don't even know how we do our sides.Quote:
Originally Posted by Othello Harrington
So, do I still sound retarded?
Biff, I have disagreed with many things that you've said in this thread so far... but this is the one that upsets me the most. When I was a kid I used to love those things, because I was trapped at Chili's with my folks a lot, and keep in mind that I was an impossibly picky eater a child. Battered and fried chicken can't go wrong, right?Quote:
Originally Posted by Othello Harrington
Yeah, I went back to Chili's for the first time as an adult a year or two ago, and wow. Those things are fucking vile. Underneath the bizarre foam batter there's a tangible layer of grease. As the outside of the batter crunches, the soft inside squishes and fills your mouth with even more grease. The whole thing feels and tastes awful, from the minute it touches your mouth til that painful moment it rockets out of your ass. I will eat a lot of disgusting crap, but I will never touch those things again. Revolting.
ANYONE WHO VOLUNTARILY EATS AT CHILI'S: I HOPE YOU ARE RAPED BY DOGS
again, why are feelings being brought into it? why should it matter how somebody asks if the end result is the same? I'm not saying the person should curse and raise their voice and still get their wish, I mean why does a person need to give the reason why little Susie is allergic if in the end the item will just be left off. It's really none of the Chef's business why, just don't add it, although the sad thing is I will say it's an allergy because I realize this word suggests liability and shit will usually get done.Quote:
Originally Posted by Advocate
can you assholes stop all this chef bleeding heart shit?
"OMG I HAVE TO DO THINGS, AND ITS HARD, OMG, SOMEONE WANTS SOMETHING ANNOYING, BLAH BLAH BLAH. YOU DON'T KNOW HOW HARD IT IS"
again ... when you have a specific recipe calling for a specific item that is crucial to the taste of said item. Its kinda important to know.Quote:
Originally Posted by Jason
Onions while may cause allergies. Its vital in some recipes. Even though a cook cooks and we should do what we are asked. Some cooks take pride in their work (notice how I didn't say creations. That's the chef's job.). We follow the recipe. That's the issue here.
When you go to a high class restaurant and they have Soux Chef's. We are known as Chef De Partie. We do as we are told and we cannot and usually do not deviate from the recipe. If you go to a normal restaurant. And they have a Line Cook. We can deviate, but it depends on the recipe and what it calls for.
Fixed.Quote:
Originally Posted by Yoshi
We were all wrong because none of us were bothering to check to see what anyone else actually meant, and wound up not reading posts and just reacting to shit.
:X
There's some more of where that came from if you want some. All over your face cause I know you like that.
alright Advocate, I get ya... bottom line I guess, always say it's an allergy and be willing to accept when it can't be altered.
Or ... order something else.
This argument is like the whole ... We should ban this show cause its bad for children. Or lets get a V-Chip so we can block those programs. Instead of ohhh I dunno ... change the channel or turn it off.
If you don't like Onions and the recipe has onions ... don't order it. Unless you eat a sitdown fast food joints like Olive Garden, Red Lobster, Outback, Chili's, etc ... if you eat at those places by all means change it.
Why? At least you know they will be using fresh ingredients ... since they have to make it from scratch.
Tidbit of info ... the Alfredo sauce used at Olive Garden is the same sauce used at Red Lobster. They make all the dishes before hand. The scampi sauce is premade and all they do is microwave their dishes. The only item on the menu that's not premade ( and when I mean premade I mean sent from a warehouse, in a package with plastic on top, and the only cooking to know is hit number 2 on the microwave) ... is the crab legs and the raw lobsters.
I don't agree with this. I believe anybody should be allowed to ask for whatever they want for whatever reason without knowing how that ingredient is intended to work in the dish. That's the Chef's job not the customers. This is what should happen:
Me: Sir I really like this dish but am deathly allergic to ginger, anyway of not adding the ginger?
Waiter: sorry sir, the food is pre-prepared earlier and can not be changed.
Me: oh, ok thank you... give me a minute while i find something else.
Me liking the dish but not wanting ginger should indicate I am not uptight about the whole design of the dish going to shit without that one ingredient. The exchange made above seems pretty reasonable to me without all the details you mentioned being a factor. Like I said, I've been to high end places and have had my requests both fulfilled and denied. It's not a perfect science here, it really just seems to be about the dish itself or whether or not you catch the place on a good or bad day.
Yes, every day but that's besides the point. Unless you're doing it different the south, I don't get this. I mean yeah, it's order steak, order 1 side to share, I know this, however up north the one that I went to had specials every day that wasn't friday-sunday, and you could sub sides, no issue. It closed :( now I'm stuck going to Johnny Q's or Hyde Park for a steak....but despite being of a" higher class" than RC, the steaks don't have that can't finish the filet, no biggie take is homw and it will still be awesome the next day quality. Plus there is something to be said for the no nonsense approach of your chain. I don't really need my waiter to be able to read off all the options without a menu and know more about wine than a frenchman, I want privacy and effecient service.Quote:
Originally Posted by icarusfall
Quote:
Originally Posted by Jason
I agree with you here. This argument is asinine. Even McDonald's honors special requests. If someone told me the food was pre-prepared earlier at a restaurant, I'd take my money and walk the fuck out. We're talking about the fucking hospitality industry here. It shouldn't be an argument whether or not people can get their special needs fulfilled. The issue is that there will always be people out there that don't like a certain item on it's own but are too ignorant to give it a try in a dish where it really works. People are dumb, but if you choose to work in a business that caters to them, you better get down on your knees and fucking pick out every onion if they ask you to. If you want to succeed in the biz anyway.
This above is why Hub's runs restaurants and Icarus will always take orders. He gets it.
I'M NOT TALKING ABOUT TELLING THEM YOU WON'T DO IT - I'M SAYING AS A COOK WE DON'T APPRECIATE IT AT ALL.
THAT'S ALL I'VE EVER BEEN SAYING.
HOLY FUCKING ;SJKDHF;OUIQOUFHPQ
You're talking about two different levels of restaurants. I guarantee that if you walk into Hell's Kitchen and ask Gordon Ramsey to leave out the onions, he will literally tell you to go fuck yourself. Of course fast food places, chains, and bars can't get away with that, but upscale restaurants can and do, because you're paying for art there, not "have it your way".Quote:
Originally Posted by Hubbitron
Gordon Ramsey will tell you to fuck yourself for no reason.
Hell's Kitchen is a TV show.
LOL, have you ever eaten out at a 5-star? I bring 10 customers in there and am ready to spend 2 grand an he'll whatever we want. Do you assume these places are making money hand over fist by utilizing a Stalin type doctrine? Get out more bud.Quote:
Originally Posted by Yoshi
Yes, but it is also a restaurant. I was trying to pick something people had actually heard of.Quote:
Originally Posted by icarusfall
I don't know where you're getting this from but I'll give you the benefit of the doubt and assume the places you eat are like this, however from what I know of the industry and having bullshitted plenty with people who have worked with some of the industries top players, the nicer the establishment, the more ego and specialization in the menu. It's a little different with the recession as the fine dining establishments have suffered, but they make their money, they don't need every little person who goes in there.Quote:
Originally Posted by Othello Harrington
There is places that will ask you to leave if you order a steak above medium. This isn't a myth or a joke, it's the truth. They don't want a certain brand of customers and if the food is good enough, they can pick and choose.
A friend of mine who has worked in some really upscale places in Philly described his chefs words on a bad night at the restaurant where he would gather ALL of the employees and report the following:
"You want to drag my fucking name through the fucking mud? Suck my mother fucking dick, all of you useless fucks. I am worlds ahead any of you, you want to work like shit? Go FUCKING work for shit you useless assholes!"
Some chefs can be the meanest most miserable fucks in the world. I got my start working for a guy like that and it sucked.
Edit: I also wanted to respond to a previous Biff post where he told Icarus that I could do a better job than him and I was smarter. From what I know of Icarus, we've had our words to each other on the board but I can say with confidence that he knows a good bit more than me when it comes to the culinary arts and his word is probably more reliable than mine in this thread.
I've eaten at a five-star. It was nice. I can eat good food in bigger portions with way less money and enjoy myself just as much in some casual shack somewhere though. Having six waiters is nice, but overall I'd rather not.
I've eaten at a LOT more three/four-stars through dad's connects. I'm not going to get into four star v five star rating systems.
I dunno. I like fine dining a lot, but I like eating casual just as much. I really hate shit like applebees and olive garden and all that shit though. HATE it.
PS if you really want to impress me learn how to cook. My family are all outstanding cooks and what they make rivals the best shit I've ever eaten out, even in presentation if they put effort into it.
I really need to put more time and energy into learning. I can make really simple shit, and though I make it well, I don't have any of the creativity of my family members yet.
I like to try different restaurants. I tend to stay away from the really expensive places unless it is a special occassion. Don't like chains too much either, I prefer local small places that aren't too expensive but still give you different take on their cuisine.
The great thing living in NYC area is that there are so many places to try you will never run out of option regardless of the type of food you want.
lol.
fuck that place. If you don't want to cook food for people you shouldn't try to get them to pay you to do it.
P.S. just because people don't know what the fuck is up doesn't mean you can't enjoy yourself on your own time.
The Boyz at Shenanigans explains Restaurant Etiquette.
Ramsey is purposely trying to scare the shit out of the contestants in order to make them break, I'm sure there are moments where his portrayal is truthful but I wouldn't put much stock in this being the norm.Quote:
Originally Posted by Yoshi
My fiancee's father was a chef for many restaurants including his own, if I never learn a thing from him I would be doing myself a great disservice.Quote:
Originally Posted by Cowutopia
Hah!Quote:
Originally Posted by Jason
so Ramsey is truthful in how he portrays the kitchen of a high end restaurant? My only experience is the 3 months I was a waiter, there were arguments and lots of yelling but it wasn't the norm (as far as I could tell). I mean somebody regularly breaking your balls and belittling you with the intent of making you work harder and more efficiently.Quote:
Originally Posted by Gohron
It depends on the place, but it is pretty common. I've only watched that TV show here and there but from what I've seen there can be worse.Quote:
Originally Posted by Jason
Interesting, I heard Ramsey went through similar situations when he was learning to be a Chef but figured he over exaggerated it for TV/ratings purposes.
He does.
Yah he is like a big soft teddy bear off camera.
It pretty obvious how he conducts himself if you watch his other shows. He's abrasive, but nowhere near the portrayal on Hell's Kitchen.
He seems like a pretty decent guy on Kitchen Nightmares, and only get confrontational if the owner is an ass.
Kitchen Nightmares shows him more, I think, of what he's actually like. He seems willing to beat you down if you need your ego in check, pepped or encouraged if you're down on yourself, and rewarding when it's warranted. I think he's just playing drill Sargent on Hell's Kitchen.
True. Even on Hells Kitchen when the winners go off to relax somewhere, he is chill and fun to be around.Quote:
Originally Posted by icarusfall
I really enjoy that show, It's amazing how stubborn some of the owners can be even after they asked for help because their business is failing. It's like somebody trying to save you from drowning while you punch them in the head.Quote:
Originally Posted by kingoffighters
good observation.Quote:
Originally Posted by Mr-K
Question about Ruth Chris. I've never been there but plan on taking my fiancee for her birthday. How much should I plan on spending for the two of us having a full course meal (probably the fillet) and some wine?
At least $200.
ok, good to know, thanks. Any recommendations would be appreciated, I would like us to have the best experience possible being noobs and all.
Last time I was at Ruths Chris, and this was prolly four years ago, everything was sold ala-carte. ie Steak + Sides + Sides... it adds up fast. As always it depends a lot on what and how much your drinking.
It's a really nice place though, you should enjoy yourselves.
Our onion rings are the business. Stay away from the shoe fries. The chop salad is great, and has a nice presentation.
It kind of depends on if the location you're going to is a franchise or corporate store. The side items are different at franchise locations. They don't have to offer all the corporate sides, like the ziti and some other things.
Order your steak a degree of doneness under what you normally order and it will cook up on the plate they serve it on. The plates come out at 500 degrees and sear the meat further. We try to serve our steaks slightly underdone for this reason, but if you let the server know they'll make sure the broiler understands what's going on.
thanks, I'm looking forward to taking her and trying it out. We're not big drinkers so I don't think that would be much of a problem. I would like a glass of wine... she'll probably just order water with lemon or an iced tea.Quote:
Originally Posted by DacaZ
good stuff, I'll be sure to order the onion rings and the chopped salad. We like our steak medium rare... I guess I'll tell the guy rare then. Not sure if it's a franchise or not... it's the Tarrytown, NY location but we can also hit the New York, NY location as well, Tarrytown would just be more convenient. Thanks for the tips.Quote:
Originally Posted by icarusfall
ok, went to Ruth's Chris last Friday with my lady. I enjoyed it immensely, she didn't. She took issue with the intense amount of butter they use on the steak as well as the smell it sets off. I said, next time we'll just ask for no butter but the aroma from the other plates being served in the room was getting to her also. She's very sensitive to shit like that, the constant smell of it was making her nautious. Kinda sucks but nothing I can do about it... next stop, Peter Lugar!
Though we haven't got them in Minnesota, I ate there in New York... Friendly's was awesome. We're stuck with Perkin's out here, and Perkin's blows. Friendly's was like Perkin's but with food that tasted good.
Who the fuck eats at a waffle house?
It's a pretty big college hangout because nothing else but Wal-Mart is open that late.
Dunno if that applies to TNL voting, though.
Your mom fucks at Waffle House.Quote:
Originally Posted by Shine
I go to Tim Hortons for a muffin and an ice cap (blended ice coffee) once or twice a week in the morning. I don't mind eating out, but I don't like to do it that much. Once every 2 weeks or so. If I go to a restaurant it's usually to sit in the bar, drink and have an appetizer with friends.
Perkins Eggs Benedict is just fine for a shitty chain restaurant. Their pies are okay too. Not that they're really that much better than Friendly's, but their breakfast selections would make me lead toward Perkins if it came down to the two. I hope it'd never come to that. Friendly's has the worst coffee I've ever tasted. Miserable.Quote:
Originally Posted by Jimmy Carter
my friend is in college out in Arizona, goes to the Waffle House often. Old people love it also, in Florida (touristy parts) there's one every other block.Quote:
Originally Posted by Shine
I ate at the waffle house when I was in the states. It was greasy shitty diner food. And I would go back. But only maybe if I was hung over.
yeah, last time I was at one was 2006 in Florida and it was greasy as fuck... but you're right, it would have been much better if I was drunk.
I almost never go out to eat. If I do, it's usually to this tiny little place called The Vesta Lunch, where I get eggs and bacon or sausage. Occasionally I order food when I'm at a bar.
I go to Chili's just for the chips and salsa.
I haven't had a really good meal out in ages. Since I went to that rad Indian place in NYC I think.
NYC is awesome.
If you don't mind spending $15 on a fucking sandwich.
Went to my favorite restaurant last night for our 2 year anniversary; Roy's in Baltimore. We shared the crabcake appetizer and a 2007 french pinot (not overpriced!). I had the butterfish and my gf had the trio fish sampler and our minds and tastebuds were blown yet again. This is the only chain I will stand behind.
For breakfast on the way out of town we stopped at Blue Moon Cafè (as seen on Diners, Drive-ins and Dives) and had an expensive but AMAZING BREAKFAST. Captain Crunch french toast and fresh ground coffe FTW.
Why the fuck would I do that? Other than a special occasion.Quote:
Originally Posted by Doc Holliday
I'll be eating out in NYC tonight and fully expect to get more than a sandwich for less than 15 dollars.
some Indian places are pretty reasonable in the city.Quote:
Originally Posted by Doc Holliday
The Indian place I refer to eating at is NOT reasonable but it's AMAZING...and I didn't pay for it when I went.
mmm, I remember going to one w/ a friend (can't remember the name) and we had a feast for around $20 (maybe $30... was a while ago). Wasn't a buffet, just a bunch of apps... was good.
Maybe I need someone to properly take me through Manhattan, but in the few times I tried to eat there, I didn't find a single place that made me feel comfortable parting with my money.