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Herman by Jim Unger for January 03, 2017
January 02, 2017
January 04, 2017
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 ?