Schneier

I have a friend who drinks white wine and Sprite. Bruce

Yes, a bargain. Even if bargain if you include postage; do those guys ship? Bruce

Wow. What's a real deli doing in Indianapolis? It looks like they serve real pastrami. Who would have thunk it. Bruce

The trick is not to drink it, but to cook with it.

I'll get my Pith Helmet.

Well, there it is then.

Excellent. I would expect the '61 to stand up to some air, and not immediately fade. It's one of those vintages, after all.

Good luck.

My parents love this place. I've never been. Bruce

The first rule of eGullet is that you never complain about eGullet.

Bon Appetit better for cooking. Gourmet better for restaurants and travel. Bruce

I'm really curious about the restaurant there. Let us know. Bruce

It actually is just a game, though. Bruce

Oooo. That does suck. Along the same lines, not getting the amuse bouche that everyone else seemed to have gotten. Admittedly, this only happened to me once. I was eating at the bar at Gary Danko's. I thought that people at the bar didn't get the amuse bouche, until the couple who orderd after me got theirs. Bruce

This seems completely illogical considering they don't know who made their food in the first place. (where's the perplexed emoticon?) there's *some* logic here, as the people preparing the food are food-handlers by nature. whereas servers are servers and often money handlers. Some people have no idea what goes on in a restaurant kitchen. Bruce

Did someone say something?

It happens a lot in middle-of-the-road restaurants. I've never experienced it. Could it be a regional thing? Last night Karen and I were at a supper club (don't ask). The waitress brought us a whole stack of containers to pack our leftovers in. I thought of you all. Bruce

Do write about it. Bruce

Is there a website? Bruce

I'd never seen that at any Thanksgiving dinner I've been to until I moved to Minnesota. But we also served our sweet potatoes straight up. Bruce

Fascinating.

Isn't pithy good enough? Bruce

Excellent. Are we all invited to dinner? Bruce

I don't think that would work. Figure there are about a hundred things that I want or don't want waiters to do. It doesn't make sense to run down the list, or even to have a list. The waiters are going to do what they're trained to do. In Europe waiters don't ask you how your food is; they assume that it's fine and that you'll tell them that it isn't. Like all the peeves in this thread, we just endure them. Bruce

I'm the opposite. I'd rather get smaller pours. Often when I buy the wine pairing with dinner I ask for half pours, just to limit waste. Bruce