One of the way restaurants used to make money was for the Maître de to inform the patrons ( with reservations ) that their table wasn’t quite ready and steer them to the bar for a pre-prandial cocktail.
Funny, how the table was always ready just after the guests ordered a second round of drinks ?
Adiraiju almost 8 years ago
“Warm it up in twenty minutes.”
paul almost 8 years ago
Works for the tip
Phred Premium Member almost 8 years ago
Don’t forget the straws.
Linguist almost 8 years ago
One of the way restaurants used to make money was for the Maître de to inform the patrons ( with reservations ) that their table wasn’t quite ready and steer them to the bar for a pre-prandial cocktail.
Funny, how the table was always ready just after the guests ordered a second round of drinks ?
pschearer Premium Member almost 8 years ago
With or without flies?
Jim Kerner almost 8 years ago
Somebody is going to be wearing two bowels of soup.