Posted on 06/03/2010 8:10:12 PM PDT by Stoat
Fries and drinks are where the fast food people make their profit;drinks are very cheap for them to make.
OK. When you go to Sonic, use the new drive-thrus. Management times these, and the service is faster than pulling into a slot your truck can't fit into, anyway.
Go on Tuesday after 5:00. This is when they run the #1s half price, or buy one, get one, depending on your accounting esthetics.
DO NOT let them talk you into putting cheese on the burger! This is an extra dollar, and you're driving these burgers home anyway where you already have cheese looking for a raison d'etre.
Here's where the math gets a little tricky. You clearly don't want to eat two separate hamburgers (how bourgeois is that?)
You want to pick the best top bun, the best bottom bun (yes, they differ in quality). You will use the second-best bottom bun for the middle, as you're essentially recreating the Big Mac.
Extract the two pieces of meat, cover with cheese, microwave, and re-assemble with all the lettuce, tomatoes and onions for one bigass burger.
Your cost: $3.50 including the tip for the carhop.
Two words: Wine Markup. For example: Why does a Montecillo Crianza that I can get for $12 at my local liquor store go for $40-$50 at local Spanish restaurants, particularly as said restaurants pay even less than $12 a bottle due to case/volume discounts?
I believe Rocky Balboa, in the movie ‘Rocky’, also ate his egg whites on the ‘fresh’ side...
Best breakfasts I have had in while are the short order places where you order form the cook and await your plate.
Greet them by name and with a smile, tell a joke, compliment the last thing you ordered there.
Most places, you never even see the cook.
I worked a movie theatre concession stand, where in my orientation they explained to me the cost of popcorn for the month compared to the revenue brought in through sales. The margins were even better for soda. Of course, it is already common knowledge that theatres break even at best at the door, and make their profit via concessions.
rye toast - yes!
Tabasco - yes!
vinegar for fish or french fries? No. But Malt vinegar? YES!
Agreed...they mention in the article that there’s an Iphone App you can get which allows you to check prices on wines. I wonder if there is a similar App for the USA?
I don’t have an Iphone, but it sounds like a nice idea to be able to check and see how badly you’re getting shafted for the wine before you order it. Maybe a diner can find a similar wine without such a steep markup.
ADRIANNE!!!!
Well thats what I meant.
Good luck finding that. People act like this classic was never invented. LOL
The reason you warm them up at all is so they won’t run down your shirt.
(But then I usually don’t wear a shirt at breakfast.)
Bet=but
LOL!
I jusst don’t recommend ordering any salad in a restaurant.
I’ve managed four star restaurants - and know who (usually) is hired to prep the salads - and know for a fact that most refuse to wash their hands after leaving the restroom.
My best friend ate a ceasar’s salad at a very popular restaurant 7 weeks ago, and has been ill, since, with a parasite that is almost impossible to iradicate. She has been VERY ill, and will be seeing a gastrointerologist tomorrow. (We are praying she won’t have to be hospitalized.)
That would be Snoot, which leaves alot to be desired, as it only covers about 15% of the wines sold in the area.
In the US, the Chef's leftovers are often used for "Sunday Brunch." I'm willing to bet that the majority of Sunday brunches in this country are prepared using leftovers.
Thats because 90% of prep chefs in country are foreigners from 3rd world countrys.
This is probably barbaric, but I water down my wine once they bring it to me, so I don’t guzzle down a glass too quickly, get too buzzed, etc.
I make specials with leftovers. Don’t we all?
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