F Minus by Tony Carrillo for March 04, 2023

Word.

“And let me share some advice of my own. I know it. And your tip has already been adjusted to take that into account.”

Until the front door is closed, and everyone is served, you’re still going to get the best I have! Come on in !

But you get more to compensate

Most people don’t seem to realize that. Which is why I try hard not to do it. I don’t want mediocre food.

But I just love your Plate Scrapings Surprise!

Keith McNally would like a word. IYKYK.

I went in an hour before closing on a slow night and the cook had drained and was cleaning the fryer. We talked and he agreed that garlic butter broiling his fresh seafood was better than deep frying it anyway.

When I traveled a lot, I had to figure out those lessons myself. The best advice I got (when on an expense account) was to tip well, because you never know when you have to go back to that place again. Sure enough, I ended up two times having to go back to some little town with only one nice restaurant. At one, the wait lady remembered me and treated me like a fond relative.

My daughter was a manager at fast food restaurant, if you came in just before closing and they had a lot of something left you would get a TON of food. You just had to ask what they had a lot of.

Sounds like our men’s group fish dinner I worked at last night.

“Also, they may spit in your food”

one hour before kitchen closed got food for me and someone I just picked up at airport at 11 pm…got soooo much good food, waitress knew us and we were only ones in restaurant, that late

“The Chef had to leave, so what is it the janitor can make for you.”

The only late comers I dreaded, were the ones who didn’t just come in minutes before closing, but then settled in for a leisurely meal. Had some one time who actually had to wake me up, tolet them out !

Truth!