User not logged in - login - register
Home Calendar Books School Tool Photo Gallery Message Boards Users Statistics Advertise Site Info
go to bottom | |
 Message Boards » » Attn: Willy Nilly Page [1]  
ThePeter
TWW CHAMPION
37709 Posts
user info
edit post

Is this you?



Quote :
"No, it doesn't -- especially restaurants that charge that much. Such high prices are a mandate to never fuck up an order. Never. If you've been on the restaurant side before, it's quickly obvious that it's no different from many bullshit fast-food chains. The cashiers chew bubble-gum and grab your cup by the lip with their cigarette-smoke and snot-covered fingerss. They all speak broken-english and ebonics, look like high-school dropouts, cuss loudly, don't know the menu, can't answer your questions, charge you 50 cents for every single tiny half-filled ranch cup. (and it's not those safe aseptic prepackaged ones, but ones they fill, after touching each cup lip and lid with their butt crack, booger, and raw-chicken covered hands.) I got fried cheese sticks at the bar thinking, "ok, how could you fuck these up?"... Well, the marinara was ice cold. Why would you serve ice cold marinara with fried cheese sticks. Dumb."

3/4/2009 6:37:14 PM

wdprice3
BinaryBuffonary
45912 Posts
user info
edit post

Yes, as a matter of fact it is.

3/4/2009 6:38:25 PM

Willy Nilly
Suspended
3562 Posts
user info
edit post

lol.... I'm practicing to be a restaurant critic. You no like?

3/4/2009 6:43:21 PM

tromboner950
All American
9667 Posts
user info
edit post

Health inspector sounds more accurate to that quote.

3/4/2009 6:43:53 PM

supercalo
All American
2042 Posts
user info
edit post

Having worked that side of the counter I'd have to say he's pretty much spot on


Oh how true it is

[Edited on March 4, 2009 at 6:54 PM. Reason : .]

3/4/2009 6:49:56 PM

Willy Nilly
Suspended
3562 Posts
user info
edit post

^^
Because only the health inspector, and not the chefs, kitchen staff or patrons should worry about cleanliness and safety.

Besides, those guys hardly do their job. Most restaurants somehow know when the "random" visit it, so they clean up 1 day every few months. The rest of time... Let's just say that I'm completely certain that they did not have a hard time finding restaurants for that expose-the-dirty-kitchen show. (Well, maybe it was hard to get them to agree to be on tv, but not simply finding dirty kitchens.) Personally, I'd rather do that, except web-based and not tv-based. I'll just bust up into places on truly random occasions and, with permission, video tape their kitchen. Clean kitchens will tend to allow it, as long as they're not too busy, etc. Eventually, the website will have many videos of clean kitchens, as well as a growing list of restaurants that refused, and how many times they've refused. Now, just because a kitchen never allows the random taping doesn't prove it's a dirty kitchen, but when customers start asking, WE ALL WIN... AND THESE DIRTY KITCHEN RUNNING BUSINESS OWNERS LOSE. HA.

Just like supercalo said:
Quote :
"Having worked that side of the counter I'd have to say he's pretty much spot on"
See? How much more evidence do you need?
Or are you simply saying that you don't care whether kitchens and kitchen workers are clean?

Quote :
"Waiting"
I missed that one.... Is it any good?

[Edited on March 4, 2009 at 7:00 PM. Reason : ]

3/4/2009 6:57:20 PM

tromboner950
All American
9667 Posts
user info
edit post

Dude, you're so sensationalist. Like mad crazy.

I do care about my food being clean, but I don't go on e-rants about it. There's a difference between caring and obsessing.


Oh, and yeah, waiting is pretty good. Only downside is that Dane Cook acts like a douchebag in it, but that's not really different from his usual.

[Edited on March 4, 2009 at 7:05 PM. Reason : .]

3/4/2009 6:59:45 PM

supercalo
All American
2042 Posts
user info
edit post

Hilarious especially when you know where all the inside jokes are coming from. But yeah eating out is a risky business. Not trying to scare anybody up or anything but make sure where you go is a classy joint. Lest you get some 'parmasan seasoning' or 'alfafal sprouts' on your filet minon.

p.s. bitching out your waiter or waitress is not always a good idea

3/4/2009 7:02:25 PM

Willy Nilly
Suspended
3562 Posts
user info
edit post

I love how people throw around the word "crazy" and "obsessive".
Clearly nothing I've said here or how I've said it comes anything close to "crazy" or "obsessive". Raging cynic? Perhaps. Sour-mouth know-it-all? Maybe.

Quote :
"bitching out your waiter or waitress is not always a good idea"
Yeah, don't do that. If the food is the problem, talk to the chef. waitstaff are notoriously bad about reporting food complaints.

3/4/2009 7:06:54 PM

tromboner950
All American
9667 Posts
user info
edit post

Quote :
"Raging cynic? Perhaps. Sour-mouth know-it-all? Maybe."


Dude, I'm both of these things. Completely so.

...But your calling card on this site is the ability to type out brick-of-text style rants about any given subject at any given time. Makes it seem like you give a lot more of a shit about everything (literally everything) than you actually might.

3/4/2009 7:10:22 PM

 Message Boards » Chit Chat » Attn: Willy Nilly Page [1]  
go to top | |
Admin Options : move topic | lock topic

© 2025 by The Wolf Web - All Rights Reserved.
The material located at this site is not endorsed, sponsored or provided by or on behalf of North Carolina State University.
Powered by CrazyWeb v2.39 - our disclaimer.