I've had better pasta at the Olive Garden!

Last night was horribly, horribly, and I mean HORRIBLY slow.  I had three tables.  Two 5 tops, and one 2 top.  My first five top was the junior execs from some corporate law or financial firm.  You know, dressed all fancy(ish), spending money on the company card, bragging about the new promotion, spend $300 and tip 15%...just like the blokes in the video here (skip to 13:25)

Acclimating

Isn't it funny how fast one becomes integrated with a new staff?  I mean, when you first start out at a new restaurant, you are of course, the odd man out.  Nobody knows you, and you don't know anyone (usually).  This makes for an interesting first few days as you feel out who the 'cool' people are, who is boinking who, and the general pecking order of your new establishment.

We are all idiots!

I just wanted to share an article form the New York Times on restaurant menus and their psychological effects on diners.  Most of it you all probably can figure out on your own, but there are a few things that I found interesting, such as: