Quote:
Originally Posted by RAS1187  Don't get me started on the people that split an entree, want each half of the protein at a different doneness, each wanting a different 1/2 order of veggies, starch, and sauce. |
This is why most restaurants charge a fee for splitting an entree because of cheapskate dumbasses like this. "Yes, we'd like to split a New York Sirloin; I'd like mine almost medium rare and my wife would like hers well done, but not too well done, but not too charred, but also not too burned. I'd like mine with a half order of steamed asparagus, and mashed potatoes, but I want the potatoes to be made with sour cream instead of butter, and my wife wants the mashed potatoes to be made with butter, but no sour cream and she wants her asparagus grilled with a little olive oil and lemon juice."
Yes, this really happens.