How did 86 become restaurant lingo for 'out of stock'? What's the story here? How did it become universally (or maybe just nationally?) accepted? HELP!
I recently became a waitress at a fairly chic Mediterranean-inspired restaurant. Tough clientele. What constitutes good service? What's a faux pas from a waiter/waitress?
Fast food? The virtual dissapearance of family dinner time? Stress? Lack of exercise? What's your opinion?
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