You might be on to something.

Guy Fieri does.

I don’t mean to be difficult but 10 minutes in a 375 degree oven is not going to cook that bacon to anything past limp and pale. I generally cook thin-cut bacon for about 20 minutes at 400-425, but I like it to basically shatter. But still, after 10 minutes, that bacon is not even edible yet. 

I put it in almost everything. 

Yes, obviously.  The point I’m trying to make is that it should be possible to cost out the various lines of business to determine if they are individually profitable.  

I was really happy with how many supportive - and even kind - posts are in this thread and then I made the mistake of looking at the gray posts and oh my god, I hope some of them never get out of the grays.

That’s YOUR problem, though.  YOU should have been the one to leave the restaurant.

Thank you for outing yourself as a dick and if I ever run across you again, I’ll know to just scroll right by. 

There are entire categories of things for which private business owners may not discriminate against customers.  Google “protected classes.” 

At least you recognize that you’re being obnoxious.  

The actual tragedy of this photo is that he looks better than he’s looked in a very long time.  How sad is that?

Do you mean that a restaurant can’t separate out costs for take-out orders between in-house & delivery app or do you mean that a restaurant can’t separate costs between take-out and sit down customers?

That would certainly explain the goofy movements. Someone could be moving along the edge of the roof there.  

Will the video game make me so motion sick that I will be ruined for hours after playing it? Because seeing that movie did me in.  

If you’re responding to something that was said in the interview, I apologize in advance*, but making the actor look good isn’t the job of the costume designer.

Payroll is a valid cost to consider but not rent, insurance or utilities because the restaurant is paying those anyway. If the restaurant brings in more than the cost of the food/food prep/containers that Doordash picks up, then they’re making money.

I had a Doordash driver tell me that they order at the restaurant.  Basically the order isn’t placed until the driver gets there.  Is that not the case?

I thought it was a federal requirement. 

I get mad at my hourly people when they don’t take a lunch or work through lunch. Our HR department is really strict about this, too. But then my company actually gives a shit about people and doesn’t try to work anyone to death or cheat people.  

If you’re in the US and you’re paid hourly and you work over a certain number of hours a day, your employer is legally required to give you a 30 minute lunch break, unpaid, as well as a 10 minute paid break every morning and afternoon.