I thought that looked like sumac in the pic. I’ve become a big fan. It grows wild here in the Midwest U.S., and a couple of years ago I harvested and prepared some of my own. It has a surprisingly lemony, earthy flavor. Good on veggies, fish, and chicken. It almost has a chili-lime vibe, but it’s not really spicy at…

I'd like to offer dill as an herb, imparts kind of a cool refreshing taste without being overpowering.

College xc coach here. Runner parents are definately weirdos.

Current patron here; feel free to go ahead and drink coffee as long as you like after you’re done eating. No contract exists between you and the restaurant; you have no obligation to free up your table before your evening’s entertainment is complete.

I run races and I think it’s too young to participate in the race mostly because runner parents can be weirdos and I often see them be so pushy about their kids running. 12 seems like a good cut off to me for marathons and 1/2 marathons. And then 10k and below any age. This is just my anecdotal experience as a runner…

but in recent years, some studies have indicated that moderate drinking, like drinking a glass of wine with dinner, might be healthier than not drinking one.

I mean its like the Michael Pollan catch phrase - eat food, not too much, mostly plants. I realize that is an oversimplification for many complicated reasons... but “most things in moderation” is usually where most of us need to end up.

I’m surprised weed isn’t on this list, as there isn’t a lot of solid evidence to back up the various claims about its benefits. One thing I’m surprised I don’t see more often is discussion around the health effects of smoking it. Over the past couple of months I’ve made a shift from smoking to other methods of…

With all of these the dose makes the poison or the cure, except for which exercise is best. Exercise is in and of itself stress to the body, but it also helps your body better deal with stress.

I remember talking about attaining the proper amount of stress for productivity. Eustress, I think. The idea was that there’s underload and overload, which both cause performance issues, and there’s “load” where it’s the right pressure to operate best. 

I’ve done this, and I understand it from a restaurant’s perspective. It would certainly for a commitment to the date & time. (and allow for proper planning of food and staff)

I’ve eaten at a few places so far that do do this, though it’s usually that you put down your card at the time of reservation and they may charge it $10pp if you no-show (at the lower end) or they call it a deposit, e.g., for $70 — or even the whole meal — at the higher end.

Reservations and appointments should come require a scheduling fee that is deducted from your final bill. No show - no refund.

We’ve tried making dinner reservations at several nicer places that you would expect to do reservations, and none of them will do them any more.

Why wouldn’t you make a restaurant reservation if you can? I don’t know anyone that thinks it’s better to just show up. Calling in to make a reservation also lets the customer gage how busy the restaurant is. It goes both ways.

wait, reservations were “old fashioned”? since when?

This is my question. I’ve always be a reso maker and coming back to restaurants hasn’t changed that. If anything, I’m making more resos now to confirm that I’ll have the type of seating that I want (outdoor) or that there’s space available, so I’m not just standing the lobby forever.

I’d love to know what prompted this article.  Before the pandemic I was part of a group that went to a new restaurant monthly, so I knew a ton of foodies.  Most of us wouldn’t have dreamed of going to a restaurant nicer than Chipotle without making a reservation. 

So what is the counter argument? Who out there is saying “you know, dinner reservations are a bad idea for the restaurant/servers/patrons”?

This.