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I think whoever said "maybe crust haters are used to store bought crusts and never had a scratch crust" might be onto something. Well-made scratch crust...OMG, nothing like it. And you KNOW that someone making a scratch crust would not waste such a labor of love on acky Sandra Lee canned filling.

The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....

I loooooooove pie crust unplugged, especially hot, with a glass of ice cold (whole) milk. I usually make a two crust recipe even if I just need one for a pie so I can have a special treat.

@PommeDG: Knowing Robyn's mom personally... yeah, this conversations definitely happened.

@PommeDG: Yeah, she was....I talked to her on the phone yesterday afternoon before I wrote this post. (Can't say I have a recording of the conversation, but my coworkers overheard me.) After she told me how much she liked crust and how not into filling she was, I said something like, "Uh mom, people usually like to eat both together," and she she responded with surprise. Not that she doesn't understand that people tend to eat both together, just that her tolerance for sweetness must be so low that she's surprised most people enjoy the fillings, or something like that.

I worked as a bartender in NYC restaurants and hotels from 1978 to 1993, and I agree with every last one of Buschel's commandments. I don't think they're inconsistent in the least. The inclusion of the "only" in the line about the two final lobsters, for example, is what makes that a hustle rather than a piece of information.

And just because the Served blogger claims it's OK to ask what was wrong when the tip is bad doesn't mean it's right. It's far better if the manager goes over and asks if there was a problem than if the server does.

Oh I have been doing this for years! I used to joke that I performed "stealth surgery" on pies because I could hit the dessert table at family Christmases or Thanksgivings and remove 2 slices worth of crust, leaving behind most of the filling, and no one realized what I was doing:)
If fillings are made with good, fresh fruit and not loaded w/ sugar, I'll eat them. But all too often, I'd take a bite and realize the apple or cherry filling was canned. Not wasting calories on that, thanks!

My mom is completely the opposite. She'll eat the filling and maybe half of the top crust, and leave the rest for the dog!

I love pie crust. I always save the crust for last.

I am of two minds on the 'do you need change' thing. For each of us who are frustrated to be asked, there are others who get frustrated when the waitron brings back what is clearly a tip--they want the service interaction to be over when they've paid. If the server asks, then she can leave the guests to linger a little while longer or cut and run out of there.

Sure, the server may be trying to cut down on one more trip to the table--or trying to keep out of the way of the table. The server may ALSO--depending on the size/dynamic of the group be asking whether anyone needs particular bills broken down. If everyone is chipping in, someone may need to break a $50 or a $20 to make their share equal, or to make a tip. It may be less frustrating for the server to ask than to whisk it all away while the table may be engaged in conversation, only to have to do it again when the change is returned.

I just think that it's an attempt at clarity that is not necessarily always about servers running to the back and pocketing tips while running their greedy little hands together. Sure, there are other ways to do it...but perhaps we shouldn't ascribe nefarious or greedy intent to the question.

This list is great...and the one about the specials is dead on!

Always explained but price never quoted which usually ends up being higher than a regular entree on the menu.

And also the change thing is classless....what waiter thought this was a good idea to ask if you needed change???

It's a sign of laziness in all honesty;"I want a tip but I don't want to have to come back to your table to get it!"

I have many pet peeves: no prices on specials. Ditto to all the rest

My god, yes on 58. That goes for commenters on food blogs, too. Ketchup is not the devil, seriously.