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ca65 Jonesboro women cunnilingusFirst off, 80 people is no small matter for one person! You go. I'm a low-maintenance customer. I like everything, I show up with my book and read during my meal, sometimes I take notes, and that's about it. Keep my tea pot topped off and I'm happy, as far as service goes. If a restaurant has a great reputation, I do expect the food to be great. Sometimes I'll get a dish which I think doesn't warrant the hype, but if it's still good, it's no problem. If on the other hand, something is clearly not prepared properly, like meat cooked over or under my specifications, or over salted, or dough still raw in a dessert, insect in the salad, etc., then yes, I send it back. It's not a big deal, we make mistakes, and doubly so if the cook in question is over. In my view, the chef or sous chef needs to know about these things, because that cook might be cutting corners elsewhere too. None of that should ever be viewed as the customer's fault. I've never done anything bad to anyone's food, and it's unthinkable to me to pull anything like that. Nor have I seen any of my fellow cooks pull anything either, but that might be more to do with the caliber of restaurants I've been in so far. I have had a few things sent back which I prepared, and yeah, I've grumbled when I felt the complaint wasn't justified but it's still a hospitality industry and I do my best to redo it as requested. It's a mental trick of channeling my frustration into making that plate into the most delicious and gorgeous thing I can imagine, and it works. So bottom line, yeah, send it back if it's not cooked right. It's your money after all, and the successful restaurants know most people don't complain. Instead, they just don't come back, and tell all their friends too whatsmore. And besides, it's wrong. We're making something people are putting inside their bodies, and each plate is a statement about how we feel about what we've made. I've never had a problem sending something back which was clearly slapped together with apathy, and I'd be seriously pissed off if I got grief about it. flirting with women
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In fact, that cooking time sounds like a good idea. I mean, I'm snowed in tomorrow, so might as well! My recipe is just tweaks of the one found here: All I do that's different is add carrots, celery and fennel to the onions, then sweat and caramelize them. I also use a little more balsamic than ed for, and I'll be jacking the sauce with some chicken demiglace instead of bouillon cubes. I also don't have any dark beer on hand, so be using red wine instead. My client doesn't require kosher ingredients or separate utensils and pans for meat and dairy, just no mixing meat and dairy in the meal itself. looking for hookers Grover Colorado
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