tommy

you shouldn't have taken that step. now i have no choice but to plotterscize you: "You know absolutely zero, gurnisht, nada about running a business." there's no way a restaurant, or any business for that matter (ok, there might be a few exceptions), would pass on savings to the customer in this way. they aren't going to print new menus with lower prices. it just won't happen. i've often been comp'd a drink at the bar when the wait is unreasonable. so on that front, i have no problem with the current system. honestly, i don't see abnormal waiting times to be a problem in restaurants in and around NYC. that's not to say that i can't or don't appreciate the situation that the restaurant is in. i just don't think a fee for a no-show is *not* the answer. perhaps some sort of credit-rating for dinners would be more appropriate. if you've told 10 places in the past year that you got into a car accident and can't make it, well sorry buddy, that's 50 bucks. if you actually *did* get into a 2 car accidents (a more reasonable and likely number), then you're off the hook because the restaurant management is an understanding lot. actually, doesn't opentable.com and maybe some of the others keep data like that?

well if you weren't a regular it would surely be a different situation. also, do you find yourself waiting around for tables when you have a reservation very often? i rarely find this to be the case. and what happens when a situation arises at a restaurant and you are made to wait? do you demand your 25 bucks back and leave? now where will you eat?

yeah, well, just wait til KT isn't there one night. you'll be right back here slamming her and her place.

because they'll probably say "whatever," or "i dunno." slice up some skirt steak, marinate in low-sodium soy and worchestereerererer and lots of fresh cracked pepper. put in on a stick and grill. boys love meats on sticks. give them beer too. tell 'em uncle tommy said it was OK.

so you'd be willing to take the hit when something comes up at the last minute.

LOL! yeah yeah. a little artistic license was employed. ediot: employeed?

i think she did find it all a bit curious. to clarify, the appendage was meant for fat guy.

i can't tell you how i'd react, but i can tell you how i *wouldn't* react.

additionally, email is rarely an acceptable form of communication, outside of business needs. people skills 101 suggests this. although, i myself was out that day.

that's not necessarily a fair statement. his first post was interesting to some extent. however, the thread kinda dropped out of sight. please to click me.

they all reside in the center of the universe. the rest of us simply revolve around them and are here only for their amusement.

sounds like he's easily angered to me.

i've never used leeks at all. that's weird, i know.

great, another entire thread telling me to not use what i used. i always find it interesting to go back to old threads. generally i'll see a name i haven't heard from in a while and i have to wonder where they went. intelligent and helpful posters like jon marcus in that last thread, for example. you still out there dude?

a yahoo search of "dr revenue" leads to a website. this, clearly, is not conclusive. although i can't imagine many people would actually name themselves "dr revenue."

not that i'm aware of at the MSG shows.

i'll send you my address.

i lamed out and made something straight from food & wine, without altering it at all. penne with sausage and basil. i think this could have used a little visit from someone in the onion family. although i've never cooked with leeks, i thought that they might go nicely. i thought this when a slice of scallion from my salad fell into the dish.

if one more person tells me not to use tahini i'm going to cry.

perhaps they announce such news upon your arrival, not much unlike when a big star of a play is not performing for whatever reason. i believe you have the choice of a refund or a new night. but now it seems that we're on to something different.

deacon, you're smart enough to know that this is a completely horrible analogy. regards, analogy police.

i don't doubt you!! jeesh, you've said the same thing 6 times already! if i didn't believe you the first 5 i'm certainly convinced now.

ok, i'm thinking i overstated the bitter aspect a bit much. i just tried it again. yes, it's nutty, sweet, almost like peanut butter. i don't know if bitter is the right word. it has an intense finish, that's for sure.

after years of suspicion, scientists have just located plotters dead-center in the middle of this photo.