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I hear the prime rib is cheaper at 4:30. And the dining room is more Hover-Round accessible.
my gripe is when you find a hair in your food. not of your color, so you know it fell off of someone else's head, nostril, or armpit (preparing your food with short sleeves w/ low armholes)
What do you expect when you order tomatoes months out of season at early bird special hour?
This thread disappoints for it's too-easy aiming-low-y-ness.
+1 Was about to ask why he was ordering tomatoes in the midwest mid-April.
Nothing pisses me off more, however, than ordering a hamburger rare and it coming out medium. Not medium-rare, but medium.
I think a lot of places are worried about ground beef temps. I can understand why, but I can't understand why they don't just say "we cook medium and above."
Most restaurants serve their reds way too warm and their whites way too cold. The reds should not be at the temperature of the restaurant during winter months and the whites should not be at the same temperature as the beers.