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So true!

Shouldn't this be obvious? Are there people out there who actually enjoy being asked every 5 minutes if everything is "OK"? A good server will stop by shortly after delivering the food (allowing customer enough time to taste everything), and ask if everything is to his liking and if he needs anything. Then the server should simply remain visible to the customer (stopping by periodically if drinks are empty to refill them without interrupting), so if the customer needs anything, he can easily find and alert the server. sherrib- My read was Schneier directly stated he wanted to be ignored and not asked as you point out of what a good, polite and checking for okayness server should do as evidenced by this response: Was it meant as one who is that foolish to pester their guest every five minutes? Oh, well that's just simple, common sense. Duh! Some poor management schmuck needs to pull that server aside for a discussion on allowing a guest to dine in peace.

I guess part of my annoyance is that they shouldn't be chewing in the first place. A whole batch of issues -- food cost/sanitation. I'm not terribly impressed by one who is eating food with their fingers then touching my plate that is going to be presented to me, or my guests, to eat just after their little fingers were in their mouths. Also, the server that just helps themself to a french fry from that fresh batch dropped into the stainless serving tray in the under the heat lamp of the window shows little or no respect for the heart of the house management.

What? Should they ignore you and not ask if you are finding your food to your liking? Yes. Exactly. If there's a problem, I'll signal them to come over. Otherwise, don't bother me while I'm eating. Bruce Oh, I see. Perhaps it would work better if you advised them, while ordering, that you do not wish to be disturbed during your meal but will signal should you require their attention.

trillium: I remember reading nearly hundreds of cocktail menus for some silly eGCI class... Many of those cited resources are some pretty world class, leading European bars comprised of some of the most talented and skilled mixologists that are far from the lowest common denominator. Read through their cocktail menus. Smug value judgment aside please! If I recall correctly, Meow Mix asked how "you" prefer your martini! I'll tell you, should I mix up a martini and handed it to a guest who requested same, chances (98% -- our gins are some of the slowest moving liquors in our inventory and the smallest representation of the number of brands that are distilled and available) are they will scream that it was made with gin. Right or wrong? Doesn't really matter as I'm not in the business of correcting my graciously generous guests.

What? Should they ignore you and not ask if you are finding your food to your liking? I've been in restaurants where I've heard the server's cell phone rings. Grrrr. Turn it off and leave it off! I understand why that is a fireable offense where I work. As for general filth observations (tables, chairs, floors, restrooms, menus, etc.), I'll leave and not order food after a quickie cocktail. Why bother? After all it is my hard earned money that is paying for the experience? Food auctioning annoys me only in correlation to the amount of I'm spending on the dinner. It raises exponentially when it is my server that is doing the auctioning. If it is a food runner, well, they just don't care or mangement doesn't either nor do I if its a cheap eats meal. Sort of from the food and beverage management perspective, I guess I don't care much for seeing servers walking around in their duties while chewing! This is at work or while dining out!

A double welcome to ZachGarner and Tiger21! Welcome to eG newbies! Much can go wrong with rocks or straight -- starting with the quality of the booze. If an option, I'd go with the preferred brand of bottled beer, however I'm sure draught ruins that suggestion. (Draught, too many variables to ruin the taste of any particular beer). Loads of free rot gut, no thanks. I'll pay for the poison of my choice. (Yes, I've gone with a glass of $40 cognac or JWBlue on occasion). And I happily seek out and pay for the talents of any barkeep worth the margarita salt in their rimmer.

The level of loathing for vodka is astounding. Who was it blame may be attributed to? Smirnoff back in the 19__'s with their ad campaign promoting the Vodkatini? Meh. Protest as deemed necessary, but as much as it is worth, the consumer's definition and the commonly accepted practice by much of the food and beverage industry, well....

Whew! Respectfully Robert, I never considered a dry martini as an excuse or an attempt to increase the alcohol content. Some days my refrigerated vermouth is mixed in or other days not. Some days that freezer stored vodka or gin go on the rocks too (most often because I hate handling my cocktail glasses -- hand washing or fear of dishwasher breakage). Besides, I was stating my preference, not cocktail law!

I doubt it will tarnish her culinary image and probably help her out in the eyes of her loyal food fans, which BTW, many post on FTV's forums claiming that the FHM shots were faked and really weren't Ms. Ray. edit: where's my coffee?

Welcome to eG thrasymachus! Hangovers are inevitable when any liquor is consumed to excess.... For near the same price as Smirnoff, consider Finlandia or Skyy. For a few bucks more (about $20 for 750ml) try Brilliant. Cheers!

Premix? My fav gin or vodka straight up and frozen, thank you. trillium: When it comes to the real deal, what is dillution? KatieLoeb: I couldn't have had a better compliment -- You as my lost twin sister? What a lovely thought.... I'm so incredibly flattered and you are such a dear! Lucky me!!

Go figure one guest, yesterday while I was at work, had his server physically carry and send back his martini to the bartender who originally made it stirred and not shaken, ten minutes after he got and first sipped his drink. He claimed it was undrinkable because it became disgustingly warm! I never seem to mind when they are shaken with the bits of ice either because I usually am busy socializing and gabbing someone's ear off at a bar, or just drink them slowly because they are martinis. The one who talks the most drinks the least! And of course they always taste best when I pour them straight from my freezer (no shaking or stirring involved) into my favourite, appropriately pre-chilled, cocktail glass.

Besides St. Julia, I have a few lovely books written by women. Maida Heatter and my Marcella Hazan books are not to miss. Neither is my Caprial Pence collection. Oh and Nancy Silverton, too. Do Colette Peters and Sylvia Weinstock qualify as well? But I do notice men leading the way with the vast majority of my collection.

Search Meow Mix! This discussion may be found helpful... http://forums.egullet.org/index.php?act=ST...T&f=88&t=25247& Enjoy! Cheers!

Aw rats. I was hoping for anyone to read the following, along with my tiny tasting note. (No I don't work for anything associated with them, nor am I a good trooper of whites, in general. Give me a hearty zinfadel anyday!)

Oh, I opened and tasted fearlessly. Very "neutral." Pear, vanilla and some butter in palate with the Chardonnay. The butter comes along a tad more with breathing and increased improper wine glass holding (warmth by hand). Not oaky. Surprisingly light, which would please the Pinot Grigio drinker my mother has become. I see some future if the market allows a canned wine. No taste of tin. (I distitnctly remember the old orange juices in the can that was more can than OJ). Thanks Katie. I was beginning to worry that this uncanny product was as obscure as a new wine allowed into the state of oHIo! Maybe tomorrow I'll open up the Cabernet Shiraz and give it a whirl. My fear is the Sweet White! I don't think I'll ever understand that!

Ooooooh, such words of temptation! I'm still considering a venture down the road by myself. Shifts might be easily swapped.

Toliver. Mine probably was the recent McCormick and Schmick's dinner I had with my Mum in Seattle, on First and Spring. (her choice) We drank wine at Pikes Place Market, earlier, and generally let go of family stress and/or the daily grind, before we even went back to the hotel and changed clothing and got ready for dinner. We ate sweet, sweet, sweet dungies and had the most lovely waiter, Michael. Eaten and enjoyed many a time before, but with the good Willamette Valley Oregonian wine, good exchange of conversation/understanding of family politics and fabulous server, we had a thorougly enjoyable amazing feast of crab.

Welcome to eG Meow Mix! Check out this discussion: Clickety Here I hope that helps. Enjoy!

Well, the www.aussiewine.net.au URL does not exist, despite it is imprinted on the side of their box. Grrrrrrr. This one works tho' http://www.wineontheweb.com/news/Aussie_Wi...ssie_wine_.html

I'm guessing it has to do with your preference and how many vanilla beans. I've got one recipe that uses one vanilla bean, sliced/scraped and completely immersed in 3/4 cup of vodka. Place into a glass container with a tight fitting lid. Shake occasionally and allow to steep for 4 to 6 months. Another recipe, a Martha S. one, states using only 2, sliced and scraped vanilla beans and a 750ml bottle of vodka, by allowing it to steep for the same 4 to 6 months. Barefoot Contessa recommends 12 vanilla beans, whole and not scraped of seeds, in a bottle of vodka steeped for at least one month.

Aussie Wines Some rep dropped off three different 250ml (about a Red Bull size and shape) of Aussie Wine. There is a 2003 Sweet White (10% by Alc./Vol.) that is 64% Gordo, 28% Gewurztraminer and 8% Frontignac; a 2002 Chardonnay (13.6% by Alc./Vol.) and a 2002 Cabernet Shiraz (13.8% by Alc./Vol.) that is a blend of 70% Cabernet Sauvignon and 30% Shiraz. These four little cans come packaged in a box and are produced by Woomba Wines P/L from varieties sourced from premium growing areas in South Eastern Australia. Any experience? Interest? I haven't opened or tasted them yet. Is this one of those things that fall into a fine line between clever and stupid?

I didn't see the show. Someone told me about it. What better living through chemistry when a perfectly lovely natural provides the same thing? Synthesized and chemically or organically created being favoured for better than the real deal. ("Yes folks, we have natural vanilla, but hey! Look!! We improved on it with imitation! So good, why bother with the the real McCoy!!!) That sort of thinking. Geez, I wasn't dissing and what's with the aggressive "Hit me." part? No one stated anyone was "wrong" did they? And opinions are varied! Thank heavens too!

Watch Raising Arizona lately tommy?! (I rewatched sometime this weekend and it was the first time I've ever heard that line!!!!) edit: ooops.