tommy

how does management know which server served the critic? oh wait, i suppose they just pick on the smelliest most disgusting one hoping he's the one. so where's the problem? do we really have a problem with servers being let go who have so little respect for their employer, customers, or to some extent themselves, that they don't come to work in a presentable manner?

So, how much clout does your name carry? What's your last name? Mind if I pose as you on the Left Coast? none. that's why it doesn't matter if my assistant uses her name.

i would hope this doesn't annoy anyone. names, unlike CC numbers and SSNs, are not unique. of course, if you pull some sort of song and dance on the phone, putting on a woody allen impression, well then you're just ridiculous. but i doubt you're upsetting anyone or breaking the law. on a related note, when my assistant calls to make a reservation for me, she often uses her own name. do you think at some point she'll be forced to use my name? and then if i can't make it but send someone in my place, do you think there's some sort of ramification because "mr. tommy" didn't show up to dinner? all due respect, i just can't fathom any of this.

at the Fleadh a few years back, having "gold circle" tickets, or whatever they were, proved to be worth much more than the extra 20 bucks as there was a separate section for those ticketholders with seating, short beer lines, and many port-o-johns.

steve, please restate your position. we're all really really dumb and don't understand what you've said three times now.

you're excused.

i find it amazing that neither the word "steak" nor "artisinal" has been mentioned yet. ok, back to the regularly scheduled thread...

you're excused.

that's the way it goes on the internet. i went to stephen's once, about 6 yrs ago. i thought it was rather good. as i was leaving, i witnessed a couple of local kids walking down the sidewalk, and for no reason, kick a metal garbage can into a parked car. i never returned, and i'm pretty sure that was the reason.

jinmyo, if you have the time, and are comfortable discussing your shrimp, could you tell me what you mean by shrimp with sambal and lime? were the shrimp marinated? was the sambal applied to the animal before applying heat? or perhaps it was just a dip?

rm was written up in the new york times today.

i, for one, will not ever darken their doorstep. those bastards.

why would it matter? i often use names other than my own to make reservations. so do several people i know. i have no fear of being sued or arrested.

jason that bastard. unhackable sig. bastard bastard bastard!

if only it really happened that way. 20% of NYC restaurants would be long gone without taking up valuable real estate.

piss off just checking.

i'm disappointed that i was so confused.

michelob has introduced Michelob Ultra, which is light, and has only 2.6 grams of carbs ta boot. this, no doubt, is great news for drinkers who pretend to be on the Atkins diet.

you put it in the bathtub, next to the case of piels cans.

3rd hand for y'all, but mrs. tommy tells me that she probably wouldn't return. warm greeting, small portions, slow service, dishes ranging from really good to "eh." i shall try this place an offer an expert opinion soon. anyone been recently? i find it hard to believe that no egullety-types have darkened its door.

seems more like he was picking apart the inane questions posed by the writer rather than defending the zagats. double

thom addressed this beautifully and saved me a lot of typing. the piece, to me, was pretty sophomoric.

a question like "do people who eat at maharani express really care about health inspections?"

margaritas.

curiousity is a wonderful thing. couching one's questions as if others have some sort of problem is completely different. comments like "well i think you're just a bad person if you're that afraid to post your name" are ignorant at best, and offensive at worst. either way, they're very telling. and no, suvir, you didn't put it quite that poorly.