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You would cry too if it happened to you.

Kidding aside.  

Red Lobster - Pray your location has a shrimp cocktail.  Order two with a drink and call it a day.

Olive Garden - I can usually choke down the spaghetti with meat sauce.  Mostly going to fill up on bread here.

Cheesecake Factory - If you have 200 things on your menu you probably don't do any of them all that well.  Deploy the Red Lobster strategy and just order cheesecake.

Applebees - The Club.  Hard to screw a club sandwich up, although the bacon will probably be about the same age as that brat at the table next to you screaming at the top of his lungs.  

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I'm picky about red and meat sauces, so I usually go with Linguine in a white sauce with shrimp or chicken in any Italian restaurant of questionable pedigree. And lots of salad. 🐔 🦐

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I've been to Red Lobster twice, I believe, in small cities with little else available, and each time has been maybe 2-1/2 stars, so I'd give them another whirl if those were my choices.

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9 hours ago, Deleterious said:

You would cry too if it happened to you.

Kidding aside.  

Red Lobster - Pray your location has a shrimp cocktail.  Order two with a drink and call it a day.

Olive Garden - I can usually choke down the spaghetti with meat sauce.  Mostly going to fill up on bread here.

Cheesecake Factory - If you have 200 things on your menu you probably don't do any of them all that well.  Deploy the Red Lobster strategy and just order cheesecake.

Applebees - The Club.  Hard to screw a club sandwich up, although the bacon will probably be about the same age as that brat at the table next to you screaming at the top of his lungs.  

This analysis rates four stars.

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9 hours ago, Deleterious said:

You would cry too if it happened to you.

Kidding aside.  

Red Lobster - Pray your location has a shrimp cocktail.  Order two with a drink and call it a day.

Olive Garden - I can usually choke down the spaghetti with meat sauce.  Mostly going to fill up on bread here.

Cheesecake Factory - If you have 200 things on your menu you probably don't do any of them all that well.  Deploy the Red Lobster strategy and just order cheesecake.

Applebees - The Club.  Hard to screw a club sandwich up, although the bacon will probably be about the same age as that brat at the table next to you screaming at the top of his lungs.  

Accurate. A big pet peeve of mine. 

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For awhile around 2011 I would hang out at Applebee’s after 8 because they had insane deals on appetizers.  We would watch a game and get drunk. This was before I got into craft beer

Olive Garden I can get by on this potato soup and breadsticks and salad 

red lobster.... cheddar rolls. That’s it 

only been to Cheesecake Factory once. Uneventful.  
 

my mother in law gets these gift cards all the time and gives them to us.  They are in a drawer.  We take them on vacation with us when we drive somewhere because sometimes on the way back we are desperate.  In the middle of BFE Ohio sometimes your options are limited. 

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To revisit this tipping thing.  Now that everything is order online and either have delivered or you pick it up or it is brought to the car etc.  I am finding myself auto tipping more than normal on carry out.  I am about to order my lunch from a place I have ordered from MANY times before.  I go in and grab it from the person running the register, it is already paid...hence the "auto tipping" it is hit or miss, but 90% of the time I do not see the need to tip...and yet I do.  Most of the time something is missing (I only order one thing...it is a sandwich...sometimes the mustard is missing, sometimes no pickle etc) 

Last week I go into a wing joint to pick up an order that was already paid for, but I had to sign the receipt...I added a tip....the girl did not say hi when I came in...literally nothing I had to start the discussion of "uhhh hi I ordered online" "name?"...in a mumble so low I just I just assumed she asked my name and told her, she turns grabs it and I sign for it adding a tip....she looks down and turns her back without a thanks or good bye or anything.  I am getting sick of giving a tip for this type of service.  I just am...I guess I am a bad person for it.  I have worked take out before at an Italian place, I know there is work that goes into those big orders, getting all the plastic ware and sauces/toppings in separate little containers etc.  Certain places are just not going to be getting auto tips from me any longer.  There is this one place I have been ordering from for over 10 years...they are ALWAYS friendly when I come in...they ALWAYS get a tip...these other places?  I am just not doing it any longer.

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On 9/7/2020 at 10:06 PM, Yoda said:

Accurate. A big pet peeve of mine. 

Agree, but also on the flip...if you do not have SOME alternatives is a hard time finding something.  We have been going to these super swanky places the past 2 years or so and the menu is always one page with like 5 options on there.  If you do not offer steak or SOME kind of potato you are pissing me off....ESPECIALLY if you claim to be an IRISH place...with No potato of ANY kind on the menu...come on!  16.00 dollar drinks and no steak option...or beef option of any kind....that is weird.

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7 minutes ago, John_Brian_K said:

Agree, but also on the flip...if you do not have SOME alternatives is a hard time finding something.  We have been going to these super swanky places the past 2 years or so and the menu is always one page with like 5 options on there.  If you do not offer steak or SOME kind of potato you are pissing me off....ESPECIALLY if you claim to be an IRISH place...with No potato of ANY kind on the menu...come on!  16.00 dollar drinks and no steak option...or beef option of any kind....that is weird.

Yup. But chefs are artists. Stick with what you do best. The average chef is probably fine with making just about anything. But the best of the best, like any other artist, only want to make what they're passionate about. It's like telling Van Halen that you also have to play jazz, blues, R&B, etc to please everyone. That just isn't what a good artist does. 

I'm with you in that I prefer places with more options. But I also get why they do that. I just choose to avoid places those places. They're probably getting enough business anyhow.  

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2 hours ago, Yoda said:

Yup. But chefs are artists. Stick with what you do best. The average chef is probably fine with making just about anything. But the best of the best, like any other artist, only want to make what they're passionate about. It's like telling Van Halen that you also have to play jazz, blues, R&B, etc to please everyone. That just isn't what a good artist does. 

I'm with you in that I prefer places with more options. But I also get why they do that. I just choose to avoid places those places. They're probably getting enough business anyhow.  

Yeah I think there is a fine line.  200 pages...and one page...I think we should be able to find some middle ground here and make a front AND back at least.  The IRISH place with no potato really annoyed me.

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I was thinking the other day about great sports bars.  The Lindell AC is the gold standard obviously.  But downriver we had a place called Boomer's.  Spent a lot of time in the 90's going there. We also had a place called The Arena.  Spectadium in Troy was another fun place.  I can see why they went out of style given that everybody has a nice TV now and you can connect with your friends and watch games at home.  But before all of that it was fun to go out with your friends, drink beers all night, eat crappy food, and watch a game.  Now we all watch at home and post on twitter, text each other, and message boards.

Seems like the whole bistro type bar is going away?  Is that true?  I can think of so many places that were around just 10-15 years ago that no longer exist.  Here in Dearborn Bailey's closed for good.  It wasn't anything special but one of the few around that you could go to a buffalo wild wings type place without having to go to buffalo wild wings.  

 

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General rule of thumb.  The better the restaurant the less choices you have.  

Go to some serious fine dining place and odds are you don't get a choice at all.  Well, you can do allergy and vegetarian substitutes, but thats it.  

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52 minutes ago, Deleterious said:

General rule of thumb.  The better the restaurant the less choices you have.  

Go to some serious fine dining place and odds are you don't get a choice at all.  Well, you can do allergy and vegetarian substitutes, but thats it.  

^ this is largely true when you're looking at high end places. Serious money I want little or no choice and I want the menu changing regularly.

 

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4 hours ago, Deleterious said:

General rule of thumb.  The better the restaurant the less choices you have.  

Go to some serious fine dining place and odds are you don't get a choice at all.  Well, you can do allergy and vegetarian substitutes, but thats it.  

Fact. But there is a local chain (3 locations) here in Long Beach called The Potholder Cafe. They have a massive and very creative menu (french toast kabobs with sausage and fruit, for example) and every single thing on the menu is a solid 7 or 8. Very consistent. But they are an exception to the rule. Also easier to pull that off with breakfast food.

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Maybe they got fired for handing out donuts.  But also possible for posting it on social media.  300 leftover donuts seems excessive.  I wonder if they were making extra to hand out.

Maybe ELO filed a copyright claim!

 

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I remember working fast food in a previous lifetime. The company had yield guidelines. Over make product (in our case french fries, milkshakes, roast beef, was an Arby’s) and your job was at stake if you did it too often.

There could also be legal/health concerns about giving away stale food. It’s a big reason why some grocery stores pour bleach or something similar in their dumpsters.

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When I worked for a franchisee in HS for a major chain the owner said it was for liability and insurance reasons. He wishes he could have us give it to an org. But that’s proper food. Not donuts. 

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I think there is a fine line. I spent a bit of time riding/helping with Forgotten Harvest. Picking up food from grocery stores and a few restaurants and dropping it off with churches and organizations that distributed food. Occasionally we’d get a restraint that had good intentions but the leftover food just did not transfer well.

Also a lot of organizations tended to restrict what they received. We got a lot of bread and such, not so much meat, vegetables and fruit. They are not equipped to handle stale pizza and donuts.
 

There is a Good Samaritan Law that protects certain food. Not sure how it applies to leftover donuts and bagels 

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The Bill Emerson Food Donation Act covers all food and grocery items.  

As long as you donate in good faith you are protected.  Basically it means you need to know something is wrong with the food you are donating before you can get in trouble.  

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8 hours ago, Deleterious said:

Maybe they got fired for handing out donuts.  But also possible for posting it on social media.  300 leftover donuts seems excessive.  I wonder if they were making extra to hand out.

Maybe ELO filed a copyright claim!

 

Or for doing it to get attention on tiktok. 

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