Serious Eats - seriouseats.com

You are not only butting against BAD FOOD,and a (?)bad cook.Here you have someone that is clueless for,whatever reason.She has no idea what is good food,manners or hospitality.Appears to be a greasy ploy to send you on your merry way.So she can choose a different DIL.
Ask yourself what the respect afforded to a restricted diet or allergy might be.My inlaws have no interest in or respect for "real" food issues.Zero
Hospitality to them at best is shit and a shrug.The result is 5 empty houses
Don't even pretend to like each other's food etc.Oh,and a 7 pm invite for dinner is a 50/50 for on time or food at all.THEY DRINK A BIT.

for me all of the above plus:
?Lazy,lousy typist,don't do my best thinking in english,have now been prompted,it is sort of done

When we eat out,it's upscale at least 90% of the time.We are "trade",food and beverage with a long industry history.So the reply is from the training as well as patron position.We happen not to like "shelf speak",no insult but your name isn't at all important.YOUR SERVICE IS.I am very tired of gushy
in place of CRISP-PROMT service,wait staff and kitchen.I see your job as
"aware" of many things at once.The better you are and the less we need to "converse" the better your tip.Wine service is of equal importance.More often the education,training falls WAY short.If we select something off the mark it's "OURS",a staff selection it's" YOURS".?Do you always pour the proper amount?Or as is almost alway the case OVER POUR?To sell more,not to mention diminush the "wine experience".Often where we dine the stems are too costly for a "free" taste.However one or two glasses shared by a party of four to eight works.We always ask to see the bottle and ask how long ago it was opened.Two days can be anything from
"evolved" to "nasty",sooo please don't chat me up,gushing about the wine,
the program or your canned shelf speak.When asked ABV don't "need" to find it on the label,know where to look.Reading it can be a real challenge in poor light.So serve the patron,don't just memorize a 3x5 card.Oh and the cellar temperature for serving red wine is 65-68 degrees F.Ever wonder how wrong temps lower the experience and your tips.
GUM,I agree is disgusting (used).However what makes it more offensive
than chewed,rejected or other been in the mouth on an open plate.(crab
shells etc) Sorry but to most folks spit is spit.Chewing gum wrapped in a paper napkin doesn't sound horrid.Like it or not everything on that gum is
also on the silverware,dinner napkin and plate.Realistically where can you draw the line?
You would also do very well to take all "Jersey Warren" offered to heart and learn.SERVICE = TIPS