What are you other favorite Chinese restaurants in the triangle?
Thank you to Sayaka Matsuoka for such a great article about craft beer and the community it helps to create! Jackie, Ellen and I would also like to acknowledge Devin Singley, our Head Brewer for his hard work and the wonderful beers he brews! Cheers!
A whole deli to choose from and you chose pink liver and beets? You shouldn't be allowed to write a food column.
but wheres the gabagool?
So glad you posted a photo of the Roasted Beet sandwich! I love everything about it -including the roll! I have also had the smoked trout plate, and loved the pickle selection that came with it. I love their great beer and wine choices.
I think my expectations were high but I wasn't as impressed by my corned beef reuben. It's my favorite sandwich too. Maybe the meat I got was just a bad cut but there was a lot of chewy, fatty pieces. There wasn't enough good meat in what would be considered a small sandwich up north based on the slim portion for me to be satisfied with it. I went about 2 weeks after it opened so I suspect that had something to do with it. I am willing to give it another chance. I am just waiting a bit to hear some more positive opinions on it before that day comes. Glad to hear the reuben your brother had was full of tender meat. That's what I was hoping for.
I just reread these responses. JLew, your response is even crappier than the article itself. Please spellcheck and learn how to write a complete sentence.
Hey... I feel your pain. Don't let the haters get to you. Despite the seething hatred inside, you keep a chipper face and let the customer keep that Disneyland fantasy of happiness. It's good to vent like this. You're not alone. My job, though not in the food service industry, sucks equally as hard. Pay is garbage. People are pathetic. Place is a dump. I pray the American Dream is true, that hard work will eventually payoff and be rewarded, but truthfully expect nothing to really change. After all, "hope is the first step on the road to disappointment." Work two jobs, spend whatever free time is available to get certification, and try to use what's left for sleep. Dating? Socializing? Maybe after I turn 40 I'll have the financial stability for all that. But enough writing this comment... I've already exceeded by 30 minute Internet allotment for today. Gotta go to work at job number two. Keep fighting bro! Hope you succeed if I fail.
It's amazing who will stick around for $2.15 an hour. Plus tips.... can't forget those tips.
I would throw acid in the rich owner's face and hop a plane to mexico.
It's Sunday! Time to head out for brunch and create some misery!
I enjoyed your program until you used the EXUSE of a fire to give birth and promote it further. Your second season SUCKS with all the bickering, and you guys just need to get off the air and on with your pathetic lives in N.C. Shame on you!
Yet the cooks who got there two hours before the waiters or any front of the house staff. who worked two hours later then you the night before . Who also probably live further from work in a terrible part of what ever city your from . Who never make tips or bags of money . Fuck all f.o.h your all baby's
how about some cheese with that fine whine?
People are not going to change en mass.
Get another job.
This self pity shit/ and pointing out that humans are human is a waste of electrons.
As a veteran of the restaurant business, I don't see anything here that strikes me as inaccurate.
Noted. Excellent use of your English degree. Now shuffle on back to the kitchen and get my vegan bacon.
Lol of course the author wasn't afraid to speak their mind. Thats what the internet is for. People get really honest when they can be anonymous. But yeah people at brunch can be jerks.
Exelente comida lo recomiendo..
Former waiter to confirm: working brunch sucks. Former dishwasher chiming in: washing dishes for a brunch buffet is like a million times worse.
Yikes. I may skip brunch from now on.
3 words - Hot Tea Service.
Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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