Lime-flavored Skittles. Sour apple is fucking bullshit.

You should get 20% off if you are missing a pinkie toe or can bowl over a 200.

Wait, UPS is saying they dropped pallets of food worth thousands of dollars in an alley? And they didn’t make sure anyone at the business was aware it as there?

N.K. Jemisin is coming to talk at the library I work at in March and I’m so excited.

MY friend used to work in a grocery store that served fresh pizza. They had to throw out a few because they were out for their allotted time. He ate a slice on his way to the dumpster and they fired him for it.Didn’t say anything about health codes though, they said he was stealing. He looked the manager in the face…

You tip on 115% of the meal for making the server do the extra work of clearing the plate.

Get them to wrap the foil up in a swan.

Funny I do the same, but because of the opposite of your last sentence. I’ve been in plenty of restaurants where the appetizer menu is more interesting than the entree selection, so for the price of one entree I can get 2 or 3 apps and have some variety.

If I order a full meal, only eat 85% of the meal, and they throw away the remaining 15%, am I expected to tip on the full price of the meal, or just 20% of 85% of the meal’s cost?

I totally thought that’s where this was going especially since soup was last, but this seems like trying to make meals with the absolute least amount of work.  Buying precooked rice?!

That’s funny - my Wife and I will sometimes dine out entirely on appetizers along with a small salad, just ordering more if what we’ve already had wasn’t enough. We never have leftovers when we do that. It isn’t that easy to find restaurants with a really good appetizer selection however.

You missed a big one. Rotissserie Shawarma. All you need is the chicken plus some pita, hummus, and dill pickles. Oh and some Lebanese 7 spice. Chop up the chicken and place in a skillet with some olive oil and a healthy sprinkle of 7 spice. Sauté until heated through. Smear hummus on pita and add slices of pickle.…

If you’re making soup (or chicken and dumplings, as I did last week from a Costco chicken), boil the bejeebers out of the carcass after you strip off the meat. Then you can reinforce the stock with some Penzeys or other kind of stock base.

I would imagine health codes, if it isn’t management not wanting people to make ‘trash’ so they can eat it.

Buy broth? C’mon... make stock with the carcass.

It’s management. In a restaurant setting, by default, these people are assholes. They would find a reason to get in your ass for doing something like that.

That’s why God made appetizers.

That Jemisin New Yorker article is spectacular, thanks for the tip. Am really looking forward to her new one, plus the Emily St. John Mandel.

I like that person

Or, as told by a former friend of mine, a server may sneak away with a wholly untouched meal that you left on the table and just scarf it down like a goblin while hiding from management.