tommy

more booze. schmooze 6:30 - 7:30 PM. more booze.

more booze.

but if you don't start ahead of the other person, or people, then you won't get to sample the dish at the exact temperature that the chef recommends. so then what's in it for you?

no no, i believe the term was "fuck me jaw-droppers."

but you see, in our circle of friends, it *is* considered rude and inappropriate. and no matter how many times you, or bux, or a frenchman tells us otherwise, that isn't going to change. got it? ediot: chance? huh?

48th btwn lex and 3rd

garages: 47th btwn 3rd and lex 46th btwn 3rd and lex 46/47 right east of 3rd (entrance on either 46 or 47 i believe) 46 right east of 3rd (outdoor) all are indoor execept where noted. who's bringing the jagermeister?

and this is the point we're making. i hope bux sees this now. stupid or not, illogical or not, that's just the way it is. given this particular set of circumstances, as i understand them, (service effed up, food probably not warm enough to begin with, etc) there was really no other choice. and yes, a thread devoted to discussing situations like this might be interesting.

hoboken eddies t-bone tickler (steak sauce), sriracha, thai chili sauce. basically whatever i grab.

i shot for the world's most monochromatic dish: grilled pork chops (brined...my first time ever, and it was special), with "homemade" spicy dipping sauce. roasted cauliflower. roasted potatoes (boiled first...the only way to fly). sorta quick. very easy.

allow me to suggest that starting before someone else is seated or has received their meal is rude...unless you're french apparently.

the worst beer i ever tasted was coming back up. i don't care what kind it is, it ain't good an hour later.

that seems to be the gist of your post. however, i think it's pretty standard that people wait...here in america at least. or maybe i'm just too darned polite.

you see, i should have gone.

there's an old saying that you don't have to run fast to outrun a hungry bear...just faster than the guy you're with.

no way man. my jeans are crisply ironed and ready to go. Ah---but what about your jelly fish t-shirt? i've got a new baby seal t-shirt. i get a new t-shirt every time i visit an aquarium.

wilfrid, you're using a lot more emoticons lately. correctly as well, which is refreshing.

i go out for lunch a lot. to middle-of-the-road type places around manhattan. other than that, it's the company cafeteria or something from a deli. today i had gyro from the guy on the corner. he does a nice job with it (and has a huge following to show for it), and it's only about 4 bucks or something ridiculous. personally, i would never consider bringing lunch to work.

ah. got it now.

i spent 8 dollars on spaghetti and meatballs from the local pizza joint and had a better meal.

Mao -- When you have a chance, could you discuss the amount and quality of white truffles provided, and the thickness of the shaving? What did you drink with the white truffle tasting menu? (Breach #3) cabby, if you really don't want to break your rules, you could just PM the person, no? that might be a good way of having your cake and eating it too, as they say.

I haven't even started on the nametags with the first names of the service staff. Right up to the Sommelier and Maitre'D. Nametags?!? Sheesh! Nick Good evening. My name is Tool, and i'll be your server this evening. Can I start the table off with some Pelligrino or Evian.

no way man. my jeans are crisply ironed and ready to go.

i always enjoy the wine pairings a babbo (NYC), as i know little about italian wine, and they seem to put a lot of thought into the food/wine relationship. oh, wait, that wasn't funny.

i don't know from good gyros, but i know that bereket (houston) is one of my most favorite 30 square feet of earth in the universe.