Serious Eats - seriouseats.com

Are you saying there's no way to transport a Boston cream pie from one place to another? How do professionals package them?

Do you have to alter the recipes? Is it tricky to get use to? Is it worth the extra money?

It really sucks when people don't have the decency to give notice. I've been on both sides of it, as a wuss who didn't want to face up to the responsibility and an employee who gets leaned on more to make up for it. Neither sympathy nor the behavior of others makes it okay. I'm ashamed of having done it, and it sounds like Adam is too. Live and learn.

Pigs in a blanket. One tube of Pillsbury croissants, each large triangle cut into four smaller ones and wrapped around cocktail weenies from a package. Completely trailer trash and always gone within minutes.

I take everything apart as I eat it. Like, if it's a Twix, I eat the chocolate, then the cookie, then the caramel. If I'm eating something of many components, like a salad or a stew, the bits I like the best are the bits I eat last. It takes me an hour to peel an orange because I have to get every last bit of the white pith off of it.

I agree with some of the stuff in the third article, particularly on not ordering the filet mignon, but the rest makes me bristle. Why am I sucking up to the restaurant? I'm the customer; they should be sucking up to me.

I work in retail, and I don't get paid commission. If I have a great customer, I might work a little harder, but I'm expected to provide good service even to assholes. I certainly wouldn't punish a customer for not ingratiating himself to me. Why? Because it's my frickin job.

Augie seems entirely too concerned about what a bunch of strangers think of him. He advises us to offer some of the expensive wine we've just purchased to our server. I could get into how unprofessional it is to eat or drink alcohol on the job in front of customers, but I think I'll just quote my friend: "No! I'm not spending all that money to share my food with someone I don't know."