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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. Piobaire

    Piobaire Senior member

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    Damn dude, how many places do you go to where you get comped shit or the chefs making special requests for you?

    Only a few, but at those few, it's pretty much every visit that I get the hell comped out of me, or a big "VIP" discount shows up on the bill. I'm sure you will not be surprised to learn that I am considered an "opinion maker" and I really do talk up places I like and bring them business. The place in question that comps me the tartare? I've had my Xmas party there for my senior managers three years running, at about 2k each, hold a happy hour there about every six weeks for a group of my peers I put together and am the nominal leader of (and we drop bank on our expense accounts and I have one this Friday [​IMG] ), and generally use it if I am schmoozing people over dinner as I know the service will be personal and excellent.

    Pretty much, a win/win has been created between owner and me.
     
  2. GreenFrog

    GreenFrog Senior member

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    Only a few, but at those few, it's pretty much every visit that I get the hell comped out of me, or a big "VIP" discount shows up on the bill. I'm sure you will not be surprised to learn that I am considered an "opinion maker" and I really do talk up places I like and bring them business. The place in question that comps me the tartare? I've had my Xmas party there for my senior managers three years running, at about 2k each, hold a happy hour there about every six weeks for a group of my peers I put together and am the nominal leader of (and we drop bank on our expense accounts and I have one this Friday [​IMG] ), and generally use it if I am schmoozing people over dinner as I know the service will be personal and excellent.

    Pretty much, a win/win has been created between owner and me.


    What's the policy on expensing booze and drinks? Is it only okay when you're schmoozing clients?
     
  3. kwilkinson

    kwilkinson Senior member

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    What's the policy on expensing booze and drinks? Is it only okay when you're schmoozing clients?

    I imagine the policy is pretty lenient when you're Piob, answer only to a board, and make your company bajillions of clams a year.
     
  4. gomestar

    gomestar Senior member

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    models and bottles
     
  5. GreenFrog

    GreenFrog Senior member

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    I imagine the policy is pretty lenient when you're Piob, answer only to a board, and make your company bajillions of clams a year.

    So if he hosted a meet and greet for SF members, he could expense all the festivities?

    :p
     
  6. kwilkinson

    kwilkinson Senior member

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    So if he hosted a meet and greet for SF members, he could expense all the festivities?

    :p


    [​IMG] He probably expensed all 10 gin and tonics we had in Cali!
     
  7. Piobaire

    Piobaire Senior member

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    [​IMG] He probably expensed all 10 gin and tonics we had in Cali!

    [​IMG] No, that went on the room bill.

    Here's the thing with expense accounts: they are a tool. One should only use tools for their intended purposes as that will prevent one from possible injury. Networking meeting? Pretty reasonable. Schmoozing someone for a specific purpose to do with my organization? Pretty reasonable.

    Taking friends out drinking and get that noticed by the auditors or your finance committee? I'd much rather pick up the entire tab than risk my career or my good name for a few hundred bucks.
     
  8. otc

    otc Senior member

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    OK, I know why. It's because we keep the eggs in the reach-in and take out one at a time, then the only way stand it up is to put it on the steak. I suppose we could remove the whole egg tray every time but we just don't.

    how about a piece of paper with an egg sized hole in the middle?
     
  9. randallr

    randallr Senior member

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    I have been making the steak tartar at L'Ecole the last two weekends and that is how we do it. One difference is that we put a raw quail egg on top, in the shell (with the top cut off and some of the white removed). One drop of Tobasco goes into the egg and a small sprinkle of chives. If the exec at the pass sees any chive on the steak itself outside the egg, he sends the plate back.

    Change of career? WTF?
     
  10. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    how about a piece of paper with an egg sized hole in the middle?
    Better still, keep an old crate at your station and place the quail eggs in there to sprinkle.
     
  11. Manton

    Manton Senior member Dubiously Honored

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    Change of career? WTF?

    weekend warrior
     
  12. Connemara

    Connemara Senior member

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    Last night: Greek yogurt and some Special K.
    Tonight: Chicken quesadilla.

    Working very late all week. [​IMG]
     
  13. the shah

    the shah Senior member

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    [​IMG] No, that went on the room bill.

    Here's the thing with expense accounts: they are a tool. One should only use tools for their intended purposes as that will prevent one from possible injury. Networking meeting? Pretty reasonable. Schmoozing someone for a specific purpose to do with my organization? Pretty reasonable.

    Taking friends out drinking and get that noticed by the auditors or your finance committee? I'd much rather pick up the entire tab than risk my career or my good name for a few hundred bucks.


    I don't understand. As Overlord, won't the auditors or finance committee members tremble in fear after realizing who they're auditing ??

    Then again, if you're a baller you don't even look at the bill but use it to light your cigar as you slide over the card or preferably an uncounted but large wad of cash.
     
  14. davesmith

    davesmith Senior member Affiliate Vendor

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    Last night: Greek yogurt and some Special K.


    Working very late all week. [​IMG]


    first part of quote is awesome, i like to add some strawberry stuff to it!

    second part is [​IMG] i hope you're getting paid well for it
     
  15. Piobaire

    Piobaire Senior member

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    I don't understand. As Overlord, won't the auditors or finance committee members tremble in fear after realizing who they're auditing ??

    Then again, if you're a baller you don't even look at the bill but use it to light your cigar as you slide over the card or preferably an uncounted but large wad of cash.


    Yeah, it's CEOs that think they're Overlord that end up suddenly without a job. I'm just a medium sized fish, in a medium sized pond and know my place in the school. If I keep things on the up and up I'll continue to have a nice happy little life and that's the plan.

    Dinner last night was a new sausage recipe/type: Merquez. Used lamb (traditional meat) to make it and it was very good.
     
  16. JYanalunas

    JYanalunas Member

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    Spinach salad w feta
    Grilled 1/2 ground veal, 1/2 ground piedmontese chuck Burger
    Potato wedges baked w garlic and asiago

    Caffeine free Zevia Cola post meal.

    Sent from my Droid using Tapatalk
     
  17. Piobaire

    Piobaire Senior member

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    Think I will make the tartare on June 26th and share some with my new kittens.
     
  18. gomestar

    gomestar Senior member

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    Dinner last night was a new sausage recipe/type: Merquez. Used lamb (traditional meat) to make it and it was very good.

    this is the sausage used to make Babbo's "mint love letters". F'ing delicious.
     
  19. the shah

    the shah Senior member

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    Yeah, it's CEOs that think they're Overlord that end up suddenly without a job. I'm just a medium sized fish, in a medium sized pond and know my place in the school. If I keep things on the up and up I'll continue to have a nice happy little life and that's the plan.
    This reminds me of the scene in Scarface where Frank says, "Hey, Tony. Remember when I told you when you first started working for me, the guys that last in this business, are the guys who fly straight. Low-key, quiet. But the guys who want it all, chicas, champagne, flash... they don't last. " Oh and I love merguez !
     
  20. Piobaire

    Piobaire Senior member

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    Oh and I love merguez !


    You like it, my sausage?
     

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