What more do you need for proof? So I guess Dan Rea doing an extra hour, Morgan White being called at the last minute and showing up at 1 a.m. to fill in for her and Bradley Jay doing 2, 7-hour shifts doesn't confirm the fact that she is absent without notice. Unreal.
By the way, Morgan is on again, Tuesday morning, 10/2. This charade cannot go on much longer. That's 9 days off in a little more than 3 months. I am sure this is what Peter Casey planned when he made this brilliant hire. Let's hire a new host who is never here. Brilliant I say, absolutely brilliant.
I took my wife, at her request, to our least favorite restaurant. The parking was difficult, the food dreadful, and the service atrocious. It was our third visit in the last week. When we got home, the following conversation ensued……
Me: “Why do you insist on going to this terrible restaurant all the time. There must be at least 35 or 40 others to choose from in the area? “
She: “But that one used to be great. Then, a couple of months ago, it changed.
Me: But lots of folks still eat there.
She: But those of us who’ve been aggrieved should take priority over those people who think everything is OK.!
Me: Why?
She: What you don’t understand is that this change is a personal affront to me and my friends! So, me and my friends have been eating there three or four times a week and then posting really uncomplimentary reviews on RestaurantCritic.com. We figure that that will convince the owner to reprimand the head chef, fire the line cook, and promote the garde-manger, who we all personally like.”
Me: “But what gets chefs and cooks fired is when business goes into the dumper, not folks continuing to line up and pay 50 bucks a plate just so they can bitch about it.”
She: “True. But by posting on RestaurantCritic.com, everyone thinks that I know lots about the restaurant business and am an honest-to-god connoisseur of fine cuisine. Plus, did I tell you I think of this change as a personal insult. I think it’s important for people to know that?
Me: Yes, but are you sure the garde-manger has the skill set to be a top line cook?
She: Well, he does make a dynamite chicken chopped salad. I could eat that 5 days a week!
Me: Well, good luck.
She: Thanks. And let’s be sure to drop by there tomorrow, if only to see what’s on the specials board.
Me: Sure. But remember, you have to finish that article you’re writing on self-absorption’s role in obsessive behavior.
She: I guess those meals classify as a business expense.
Regards,
TSB