Comments for Hey, Restaurant Guy!

Comment on Gourmet Pussy Cat Improves Restaurant Lifestyle by lovergirl

lovergirl — Fri, 02 Feb 2007 02:13:19 +0000

The last thing on earth we need is a cat-hating blogger. Cats are sublime pets, and can eat off my plate anytime.

Comment on World’s Best Food and Drink Combo by Writerguy

Writerguy — Wed, 17 Jan 2007 23:03:12 +0000

How can the best food and drink combo not include chocolate? Semi-sweet cooking chocolate and hot chocolate have got to be perfect. For alcoholics, include creme de coca.

Comment on World’s Best Food and Drink Combo by greenmarlinshorty

greenmarlinshorty — Wed, 17 Jan 2007 00:33:16 +0000

so bill - you must be the self-same mentor de sazerac who taught me how to prepare this wonderful cocktail for you so manu years ago at the ‘white marlin oyster bar’, port aransas, texas
i do hope you are - it was always a pleasure to serve you and to converse with you
dale
miami fl

Comment on An $18.00 Martini? Do I Get to Keep the Barstool? by lovergirl

lovergirl — Tue, 16 Jan 2007 21:36:02 +0000

Loud mouth soup, that’s what I call martinis. When my s.o. orders a martini, I buckle my seat belt and prepare for a bumpy evening. Gin should be outlawed, and those who order $18 martinis deserve what they get.

Comment on World’s Best Food and Drink Combo by lovergirl

lovergirl — Tue, 16 Jan 2007 21:32:39 +0000

This is not a food and drink pairing but it is so good I wanted to share it with you: A root beer float made with coffee ice cream, or better yet, coffee ice cream with chocolate chips. I had it at the O’Keeffe Cafe in Santa Fe and have been serving it to acclaim ever since.

My favorite food-and-drink pairings are pretty pedestrian: steak, baked potato and red wine, and pasta and red wine.

Comment on An $18.00 Martini? Do I Get to Keep the Barstool? by Momzilla

Momzilla — Sat, 06 Jan 2007 16:22:21 +0000

From a female perspective, these prices take the phrase “can I buy you a drink” to a whole new level. That’s a little more indebted than I’m comfortable with. No “hap-pa-nin” martini bars for me!

Comment on An $18.00 Martini? Do I Get to Keep the Barstool? by Coastman

Coastman — Sun, 03 Dec 2006 17:59:20 +0000

One more example of “The Emperor’s New Clothes”. I will stick to wine, maybe even a glass of “the best house wine you have”! No alcoholic drink is worth $18.00. As far as being “where it’s happening”, I do not think that I want to be around a group of people so dumb that they will actually pay that price for a drink.

Comment on An $18.00 Martini? Do I Get to Keep the Barstool? by Bill

Bill — Fri, 01 Dec 2006 04:25:26 +0000

maybe they shouldn’t try to cover their whole overhead on one Martini.

Comment on An $18.00 Martini? Do I Get to Keep the Barstool? by shock

shock — Fri, 01 Dec 2006 01:27:10 +0000

But you are not taking overhead into your equation. Do you know what kind of rent or mortgage the operation must pay? How about insurance? And heating or cooling and lights and electricity for the refrigeration and ice machines that they had to buy in addition to the bar stool? And wages? (Bartenders are only the beginning: the manager has a salary, as do the servers, whoever orders the liquor, receives it, gets it into storage, gets it out when requisitioned, delivers to the bar, etc). And maintaining storage space? How about the computer system, if they have one. Don’t forget advertising. The expenses go on and on and on. Revenue and profit are two different things. And, overhead is more expensive in some locations, such as New York.

Comment on It’s All in the Attitude by cateringdude

cateringdude — Tue, 28 Nov 2006 07:03:11 +0000

In a recent long haul Amtrak journey, I was treated to superior attitude by the Dinning Car Steward. The Steward knocked on the door of my sleeper compartment and asked “what time would you like to eat sir”. Since I had planned to visit the lounge car before dinner and indulge in a onboard cocktail or 3, I replied “7:30 would be great!” The reply was, “7:15 is available.” I humbly accepted and wondered why I was asked in the first place.

At 5:00 the calls started over the train PA, “5:00 dinner reservations please come to the dinning car.” 5:10, last call for the 5:00 dinner reservations.” I thought, mmmmmmmmmm, pretty strict here. As the hours passed, more stern warnings from the Steward continued over the PA. Yikes! I kept watching the time, not wanting to be a second late. Deathly afraid to get too cocktailed as I did not wish to be chastised for a late arrival. Several scotches later it was 6:55. Due to the Acela-like speed of the Califonia Zepher over rock blasted steel reinforced tracks somewhere in Kansas or (was it Missouri) hmmmmm, tipsy by now, I proceeded to the dining car. The train was violently rocking by this time and it was 4 cars to my scrumptious dinner, tuff get to even for a young dude without a hoverround.

A couple I had visted with had a 7:15 reservation and were in front of me, it was 7:05. They asked the Steward if they could be seated early…..”NO YOU MAY NOT!” (There were 6 passengers in a dining car made for 70.)
I jumped in the head not wishing to be associated with these horrible trouble makers (they were in the upper 70s) fearing I would be thrown off the train with them in the desert with no water, food or my hoverround. They were sent back to their compartment. I hid in the bathroom, knees knocking, for twenty minutes until 7;14.

When i arrived, with a big ole scotch chesshire grin, I was told “JUST A MINUTE, WE HAVE TO RESEST.”