This greatly confuses me, not because McDonald’s didn’t need to come out with a breakfast chicken option nationwide (they did) or because they don’t have a McMuffin version of it (apparently already a regional thing, so they’ll probably get there eventually) but because of the bizarre nomenclature.

It’s more than a little confusing that you have to get to the end of the second paragraph of this three-paragraph story before you find out that it’s a contest. The headline of the story isn’t helping anything since it’s a declarative statement that Heinz is doing something, full stop, as opposed to Heinz is doing…

Ummm....is this not what you are complaining about, that a restaurant might decide not to serve you if you show up at a time where it is obvious you will not be able to complete your meal before they close?

The style of chicken being discussed here started in Nashville over 80 years ago. The restaurant that started it, Prince’s Hot Chicken, is based there. A former Nashville mayor created the Nashville Hot Chicken Festival in 2007.

Did you maybe mean Perkins next to Denny’s? Denny’s is at least a significant step or two below Red Robin in terms of quality. I’d also rank Steak ‘n Shake lower than Red Robin but higher than Perkins or Denny’s, definitely.

I expect that I can show up to a mechanic 5 minutes before closing and have them perform the service they advertise as available during business hours, which is accepting a car to be repaired. The customer is not working alongside the mechanic on the vehicle and does not need to be present for the repair to proceed.…

Speaking as someone who has been a patron of Ooblets for quite a while now, yes, it is there. The post starts by going out of its way to tell patrons that they aren’t the people who the snark and passive-aggressiveness is directed at. I, literally one of the people that has given them money previously to help support…

Then they should stop accepting new customers 15 minutes before closing. This really is not rocket science.

The irony of you talking about entitlement as you barrel right past the response to the questions you continue asking, and then saying I’m an idiot, is priceless.

Did you bother to read my response before you got all huffy? I literally already responded to the exact scenario you mentioned.

He had to do something to sidestep the fact he’s writing a “which is better” article about two services that aren’t even out yet. It’s absurd this concept even passed editorial muster, let alone actually posting the finished article.

I’ve been a cook for 7 years and self entitled people like you are the worst part of the job.

Yes. This is exactly how it should operate.

Why do you think restaurants shouldn’t have to use common sense and post a “last seating time” that is earlier than the “closing time”? Or why they shouldn’t just eliminate the closing time altogether? “We open at 11am and stop seating at 9pm,” while internally realizing that their intention is for everybody to be out…

Finally, someone with some common sense.

Except I have, but clearly you know everything about me, so I guess I really haven’t.

What is so hard to understand about closing time?

You do realize that C-staff makes literally exponentially more than even regional managers, right?

What’s the point of having a closing time if you can’t walk into a restaurant before that time and expect to be served without hassle?

I don’t think “unfortunate” is the word.