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  1. I really appreciate your post, and I applaud what you did. I am a vegetarian, precisely because I realized the hypocrisy of my diet, when I was not willing to end an animals life myself. I don't have any problem with people eating meat they kill themselves. In fact, I prefer it, and kudos to you for that!
  2. Actually, I think there might be a theme there. I didn't like Olives or raw tomatoes, although I liked olive oil and tomato sauce and even bruschetta until I was 24 years old. It wasn't for lack of trying, I wanted to like them both, especially as a vegetarian. So many veggie sandwiches feature raw tomatoes and sometimes olives. I slowly started to like olives when I tried a few tapenades in sandwiches and as dips. Tomatoes, I only started to like when I had an heirloom tomato served with fresh mint, drizzled with olive oil, sliced horizontally at a French restaurant. Now, less than 2 years later, I seek out both olives and tomatoes, and my life (and diet) has become better for it!
  3. I really like the first idea, traveling around India. As a foodie with an Anthropology degree and a travel writting dream, let me tell you, I'm a little jealous! Good luck, whatever you wind up doing!
  4. That is a horrible, but hilarious bad customer story. You should check out customerssuck.com, it's full of tales like that from restaurants and service industry people. I've had to take people to the bathroom before, but it's because they are disabled and need a hand. That, I dislike, but understand. To check if a stall is free? That is completely outrageous AND crazy. I'll try to think up a good story.. there haven't been any truly stupid customers for awhile (knock wood), but I know I have lots.
  5. I work at a dinner theatre with a 120 item buffet available to me at least once a day, usually twice. When I first started working there, I gained 30 pounds in 6 months. Part of that was due to my first desk job and quiting smoking, but most of it was, you guessed it, over eating. I find what's been working for me now is just to eat when I'm hungry and stop as soon as I feel satisfied. I don't bother thinking about meal times anymore for the most part. If I am hungry, I eat and if I am not, I don't. Sounds simple, but it's so hard to get started on. I got so brainwashed into thinking, "lunchtime, gotta eat". The only way I can make this work for me is keeping snacks in my office too, either from the buffet or that I've brought in. Now that I've shrunk my stomach down, it's been easier. A full meal actually feels like too much. I just hope I can keep doing it this way... I feel better!
  6. Bryan, I am really enjoying reading about your restaurant adventures... I just have to ask though... Do you have a really quick metabolism? I can't imagine walking away from this much eating without blowing up a few sizes!
  7. I would go for something easy to eat and eat and eat.... Probably a huge plate of whole wheat pasta with a rose sauce, garlic bread and a huge green salad. Simple, simple food, but I could shovel it in. Second meal would probably be a thousand avocado rolls.
  8. As a vegetarian, I far prefer it when salads have the meat as an add on. It is far more convenient and it's cheaper for me too. If I go to a restaurant and get a Thai chicken salad, without the chicken, I normally still pay the full price for the item . If we are gripping about salads and add ons, I would also say it would be fantastic for a non meat protein add on.... Tofu, cashews, chickpeas.. something!
  9. Synergy


    Sorry, I'm actually in Alberta, not Atlanta.... I don't feel comfortable posting the name of the restaurant online though, sorry.... If I need to vent about work I don't want my boss reading it! If you ever come up to Canada, just PM me, and I'll give you the name
  10. I love brunch buffets, especially if they have a really good selection of fresh fruits and salads, with some unusual vegetables... Roasted Asparagus at 11 am? Mmmmm... I also love omelette stations... For some reason, it's the only time I like to eat them.
  11. Synergy


    We offer a weekly Sunday Brunch and Theater show at my restaurant. The buffet has 120 items and changes every 10 weeks when the show changes. Cold items include; fruits, veggies, potato salad, a coleslaw, a pasta salad or two, cold peel and eat shrimp, oysters, seafood salad, sushi, sashimi, caviar, cottage cheese, etc. Hot items include: At least 2 kinds of potatoes, bacon, sausages, scrambled eggs, eggs benny, salmon, french toast, dim sum, etc. with a hip of roast beef carved at a carving station. Then there is a huge assortment of desserts; cheese, crackers, fruits, tarts, cheesecakes, chocolate cakes, florentine cookies, etc. So... basically it's a hodgepodge of food that tries to cater to everyone with no real coherent theme. It's set up to feed 450 people at once, so there are no fun omelette stations or anything made to order like that.
  12. If you are in Saskatchewan, you need to try saskatoon berries, either fresh, in a jam or pie. I also love them frozen! I can also recommend quite a few places if you happen to travel out to Regina or Calgary!
  13. With over 400 wines, I would definitely go by region. I think it makes it easier for customers to navigate.
  14. I think it depends on your market and how extensive your list is. Many people are more comfortable with a regional list, but progessive lists are becoming increasingly popular. I think for a very extensive list, a regional one is easier to navigate, but for a smaller list with some depth, a progressive one can make more sense.
  15. I know they've already been named, but I just had to tell you that is one of the most beautiful cheese platters that I've seen. The edible herbs are a gorgeous touch. Seems very 'spring' like!
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