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To enter, all you have to do is leave your new rule in the comments below (while signed into your gmail account). It has to be 75 words or less, and we'll be judging on content, originality and style. You have until 11:59 PM on September 6 to get your entries in, at which point we'll go through and award the winners with the gift cards (they'll be notified via email). You can take a look at the full rules and regulations here.
Dining Etiquette Contest: Propose New Rules, Win $250!
To enter, all you have to do is leave your new rule in the comments below (while signed into your gmail account). It has to be 75 words or less, and we'll be judging on content, originality and style. You have until 11:59 PM on September 6 to get your entries in, at which point we'll go through and award the winners with the gift cards (they'll be notified via email). You can take a look at the full rules and regulations here.
224 comments :
Don't remove plates from diners that are finished while someone at the table hasn't finished. This was a long-time rule that's gone by the wayside. Note that I finish before most of the table, and usually tell the waitstaff to not remove my plate.ReplyDeleteReplies
I totally agree! I was very upset when I was dining in FL and the waitress cleared everyone's plate and left me there at the table as the only one eating. It was awkward to say the least. I told her to just take my plate too because apparently she decided that we were all done.Delete
I agree 100 % you make everyone else at table feel hurried to finish !!Delete
Yes! And on a similar line of thinking, don't remove plates from a table when people are still chewing their last mouthful! I can't stand it when I put a final forkful of food into my mouth, then place my knife & fork on the plate, and IMMEDIATELY the plate is removed from under me!Delete
What a way to make people feel rushed.
As a former waitress, the intention is so that you don't have a dirty plate in front of you. Gross! ;) What is a little more offensive to the waitstaff is if we are waiting to clear until everyone is finished and guests begin to stack plates or even put them on other tables!Delete
I understand your rationale, but the flip side of that is that that last diner feels awkward finishing her meal. Assuming that the dirty plates haven't been sitting there for TOO long, then they should be left alone. If say 10 or 15 minutes passes, then that's a different story.
I too was a former waitress. It's amazing how rude people can get when they have dirty plates in front of them and the moving of dirty plates to clean tables is something that tends to happen a lot. Also, have you ever tried to carry 10 plates (half of them with food still on them) of varying shapes and sizes as well as all the accompanying silverware all at once? It's impossible...unless of course you'd rather your waitstaff bring by a loud, ugly, nasty, smelly buss tub to your table.Delete
That *has* to be my biggest pet peeve. I'll put my silverware in the "feel free to clear" position when I'm done with my plate, thanks. Don't interrupt my experience with repeated questions about my plate. Don't assume its ok to take my plate away unless I made it clear that I'm done. Don't make lingering eaters feel like they're delaying others and need to start shoveling. Back off and I'll let you know when I'm done. Till then, there's no need to make diners uncomfortable and feeling rushed/unwelcome. This stuff takes away my pleasure and any interest in returning.Delete
You make the excellent point that no waiter should ever remove any plate unless the flatware has been placed in the "finished" or "free to clear" position: fork, tines down diagonally across the plate from ~5 o'clock, knife blade facing in to the right of the fork.Delete
People should always go outside to talk on the phone.ReplyDeleteReplies
Thats why texting is so good you do not bother othersDelete
I think it depends on the envirnoment and who you are dining with. If it's a loud, boisterous restaurant then it may be ok. If the crowd is young and good friends and used to talking on the phone at these meals, then it might be ok. However, it is never ok in quiet restaurants or at meals with people you don't know well. In those situations, the polite thing is to walk away from the table (to the bathroom area or the bar or simply outside and make or receive your call there.Delete
I have a friend I used to meet for lunch. He played with his blackberry non-stop. We dont meet for lunch anymore!Delete
Parents who don't mind their children. They allow them to be rude and loud or pitch a fit and do nothing about it.ReplyDelete
Don't interrupt other diners by pointing to their food and asking "what did you order?" Simply ask your server what the dish is.ReplyDeleteReplies
I'm not sure I totally agree with this one. While I don't want somone starting a conversation about it, it's a bit of a compliment to you choice of dishes and takes less than a minute of your time. And with the proximity of tables in NYC, it helps "break the ice" with a total stranger sitting 12 inches away. But I can also understand this point of view if you just want to be totally left alone with your companion.Delete
I agree & encourage all icebreakers at appropriate times for meeting new people. I was intending for the key phrase here to be "don't interrupt" when doing so. I don't want a table of six 24 year-olds asking about the food my date and I were just served (it happened not too long ago).Delete
If you're sitting at the bar offer to slide down to help other guests obtain consecutive seats.ReplyDeleteReplies
This should always be done even a drunk should offer to move over But to take it a step farther in small cafe when there is a line people whom dont mind sharing their table should speak up and offer to share the seats and who know's could lead to great conversation !!Delete
Completely agree! THANK YOU! If there is an empty seat on either side of you, and two people walk up who clearly wish to enjoy a bar seat... PLEASE be aware and just slide ONE seat down! That's just called common courtesy!Delete
Agreed. And those who don't slide down should be admonished by others! Same at a movie theater!Delete
When drinking, I agree. For dining at the bar, I don't agree at all, having been in a situation where I kept having to move down every few minutes, interrupting my dining experience each time. Obviously, one shouldn't choose a middle seat but, if I'm there first and have started my dinner, I should be able to finish it in peace, without getting moved, regardless of when those beside me leave. My visit is as important as the next party.Delete
If anyone from the service staff touches the silverware it better be because it's being cleared. Do not collect a plate and relocate silverware back to the table.ReplyDelete
It's 2012. Don't act like it's difficult to take my money. Yes it may be cumbersome to run multiple credit cards at the end of a meal but every other operation that takes credit cards can figure out how to make this work. Fast food chains take them for every individual diner and the checks are small. Every retailer can take a different credit card for a different shopper. Individual bar patrons get their own check. Just because I brought more people to your establishment doesn't mean that I should get worse treatment when I'm handing over money. Don't throw up your hands when you get multiple cards as if you've never seen a calculator.ReplyDeleteReplies
This should be with in reason. It's not hard to separate checks, it's ANNOYING. You came to dinner with a friend. You can't buy them a coke? Waitstaff usually is more than happy to split checks, as long as the tip is done from the original amount. Like you said, have you never seen a calculator?Delete
I completely agree with your response! Waiters are more than happy to split checks but it is taken advantage of by guests. As a group, or group leader, be respectful to the staff's time and to the other guests in the restaurant. Let your server know ahead of time how many checks will be needed so they are aware and proactive. Instead of getting the bill and giving them 2-12 credit cards and asking them to split. This will take them time to stand at the computer and split. This is disrespectful to other diners!Delete
Waitstaff and restaurant managers have no business chiming in on who among their clients should pay how much of the bill, as long as it gets paid. Giving their clients grief over using credit cards is indefensible, outdated, and an unnecessary blight on clients' dining experience/ interest in returning. Every other retailer makes it work. Time to figure it out!Delete
If someone lingers or holds onto a salad or appetizer, do not make the entire table wait for the entre. Happened to us in CA and finally I had to tell the waiter to bring the food. Some people needed to take meds with food and this delay made them ill. The salad guy was an angry control freak.ReplyDeleteReplies
They only do that so they can check you off their reservation list, it's not because they don't have a table.Delete
Make sure that men take off their hats, sports caps or similar when eating in a restaurant.ReplyDeleteReplies
If a restaurant considers itself sophisticated enough to offer a tasting menu, it better have perfected the art of timing! On average, I would say 1 out of 10 restaurants who offer tasting menus ever get this right. Ask any experienced diner and surely they will agree: there is a happy medium between rushing us through 12 courses vs. making us endure painfully long pauses in between. When a diner is willing to invest in a top tier tasting menu, missteps in service timing should not be tolerated.ReplyDeleteReplies
I completely agree! I like to savor my food, and although it's generally a small plate of food when you order the tasting menu, I don't want to have to scarf it before it's taken from me! Alternately, too much time and I get antsy. I had the tasting menu at Marc Forgione, and it was between 20-30 minutes between courses. I was so ready to be out of there at the end! --the food was really good though :)Delete
Do not go off to the restroom when the bill comes. Go before or after it's been divided up.ReplyDeleteReplies
IDK.. with a small party, that works. With larger groups, I find it often takes a long time for a shared bill to make it around to everyone. Might as well make use of the time. Those with the bill are busy calculating their tab.Delete
Divide the bill evenly among diners UNLESS someone didn't drink/someone drank far more then everyone else. There is nothing worse then fighting over a few dollars here and there- it all works out in the end!ReplyDeleteReplies
Disagree. People shouldn't be afraid to only pay only for what they purchased give or take a few dollars.Delete
People who order wine, especially expensive wine, should be treating the table and pay for that separately from the split up check. The wine and drinks part of a bill is almost always the problem with splitting the bill evenly. A truely polite wine lover would announce that xxx dollars should be taken off the bill before it is split.Delete
Disagree. A lot of people try to budget. Everyone should be able to determine what they want to invest in that meal. Otherwise, Person A might feel held back from splurging, to keep costs in line with others. Person C might get stuck paying more than they'd budgeted because someone else indulged. Your idea of close enough may not match someone else's. Bigger spenders need to speak up about the owning their full share. Better to be accountable for our own costs.Delete
1. When a diner asks the waiter's opinion on the food, give it. Don't just say everything is great.ReplyDelete
2. When a woman and maybe even a man is dining alone, it would be great if the waiter spends a bit more time in conversation at that table. It helps the lone diner feel less isolated and have a better feeling about the restaurant.Replies
This goes back to my comment about people speaking up tell the person whom seat's you that you are willing to share your table so many places have such long lines This should be commonDelete
#1: Many restaurants train their staff to be unbiased. If you order something and I show favoritism, how does that make your friend feel when I don't react the same way? What if I recommend a few things and you don't get them. More casual restaurants the waitstaff will tell you how they really feel. Higher end restaurants you will probably get a fair warning it is "saltier than people expect" but that is about it.Delete
One shouldn't assume that the solo diner needs or wants to be engaged in conversation.Delete
Ask questions! Dining out is a chance to learn, and most quality restaurants are excited about the work that goes into their food. Develop a connection with your server by taking an interest in the unfamiliar and new. But also: don't ask "what's good." In theory, everything should be! If you want a recommendation, tell them what you like and make it a conversation; they'll let you know if they have favorites.ReplyDeleteReplies
YES YES YES. YES.Delete
Also, "what do you have to drink?" is too vague. The only answer to that question is: We have a full bar, what do you drink?
How can we access the rules and regulations to this? When I try to click on the link in the second intro paragraph above while signed into my Gmail account, I am told I "don't have permission to access this published document."ReplyDeleteReplies
I think you have to confirm a blogger ID with GOOGLE. After i did i could read the rules.Delete
The phone game! Our age of technology prompts diners to be checked in remotely too often. To discourage people from checking their phones during dinner, leave all phones on the table, and whoever succumbs to the temptation of checking their phones first hast to treat dinner.ReplyDelete
Everyone who works in a restaurant from the front-of-the-house to the chef to the kitchen staff need to remember that a customer may be there for the first time. They might not be well dressed. They may be there for a special occasion. They may have saved for months to come there. They might be initimidated but want the experience. Every person who comes in the door has a story. Remember that and act accordingly.ReplyDelete
Mind your own business. Servers and diners should limit conversation to polite small talk and not ask each other personal questions in an effort to become each other's new BFF. No "where are you from?" or "is this your first date?" Tips increase when service is attentive and professional, not when the server compliments the diner's hairstyle or jewelry. Likewise, even when diners overhear neighbors' conversations, don't join in.ReplyDeleteReplies
This depends on personal preference and the type of restaurant it is. The mark of a good server is reading customers enough to know what sort experience and interaction they are looking to have.Delete
I have gotten jobs in my industry (journalism) from my customers probing at me. Likewise, telling me I need to do more with my life when knowing absolutely nothing about me is not only offensive and degrading, but we don't know each other. Therefore, we do not know who each other are in other professional realms. Wouldn't want it to get awkward. You picking up what I am throwing down?
The server should never touch the rim of the glass.ReplyDeleteReplies
Truth Bomb.Delete
Keep your voice down...ReplyDelete
There is no need for the entire room to follow your conversation. It will be so much enjoyable in a quieter environment.
- The Naked DinerThursday, August 30, 2012 at 6:01:00 PM EDT
Owners please take some time to train your staff! No matter how good the food is e dining experience can be enhanced or compromised easily by service experience. I have recently been to several restaurants where the servers seem to have no concept of the basics of service. Find the time to give staff the tools they need. Showing up is not sufficient.ReplyDelete
If someone looks at your wife too long during the meal you should be able to stab them in the upper extremities (shrimp fork only).ReplyDelete
Be aware of your surroundings--if the restaurant is not a Michelin starred, white tablecloth restaurant, don't expect your servers to swap out your silverware and sharing plate after every course!ReplyDelete
Also do not EVER use the knife in between the tines of the fork!!! Go ahead and do that at home when you're eating your microwave dinner.
Etiquette for restaurant owners: tell your maitre d' or host staff not to ask if a person has a reservation if you can plainly see that there are 900,000 open tables in your establishment.ReplyDeleteReplies
But if the customer has made an Open Table res - they want to be credited for it and the best way is for the restaurant to ask. If they do not, you have to be very assertive to tell them you do have a reservation or you may be noted as a no-show. I would rather be asked. My husband and I dined early one night and the restaurant was empty, but it filled up in the next half hour. So even an 'empty' looking restaurant may be 'full'.Delete
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Today, servers ask about food allergies and preferences. As part of the new etiquette, diners should bring printed cards stating "no gluten, no seafood, no dairy" or whatever. This will make it easier on the kitchen staff and avoid potential mistakes.ReplyDelete
When dining your cell phone or other device should always be completely TURNED OFF unless you have announced that you are expecting a very important call (from a family member, boss, client, etc.) There is nothing more impolite than having a phone ring or vibrate while enjoying the company of others who deserve your undivided attention.ReplyDeleteReplies
I agree, with the one additional exception of calls from people who will be joining your lunch/brunch/dinner party and are calling or texting you because they are having trouble finding the restaurant, want to know they are running a few minutes late, etc...Delete
- Pat CataldoThursday, August 30, 2012 at 9:37:00 PM EDT
Always be ready to order when out for dinner. It's impolite and frustrating to others at the table when the waiter or waitess asks for your order and you have studied the menu and still can't decide.ReplyDelete
Etiquette while dining is not about the food. It's about the company that you are with.Replies
Love it.Delete
I think Tim's rule for "Paying" needs to be updated. For a date, I agree. But on most other occasions, whether you are with close friends, relatives, or acquaintances, you should ALWAYS offer to pay, or at least leave the tip. Even when you expect someone to be treating, it is better for them to turn down your offer than to not have an offer to turn down!ReplyDelete
Notes on etiquette from a former server:ReplyDelete
1. Never throw a burger at your waitress in front of your children. No, scratch that, ever.
2. Don't look at your bill, realize you have just enough money to get another drink, and then not tip.
3. No really, I am sober. You DID have 8 tequila shots. You need to pay for them.
4. Please don't accuse your server of being a racist because you waited five minutes for her in a packed restaurant, because your water got warm, or any other ridiculous claims.
5. Please don't give me the silent treatment because you are fighting with your spouse. What did I do?
6. It is 2012. Know the standard tipping of the country/area where you are, ask someone or Google it on your iphone.
Notes on etiquette as a Guest:
7. Bad attitudes make for bad experiences. Service with atleast a smile. K, thanks.
8. I know that group of Bros looks like a promising tip, but please don't neglect my table!
9. Write. down. my. order. if you can't remember it correctly.
10. I shouldn't hear servers complain about tips or about customers. Ever. Take it outside or learn the Irish way of bottling it up and moving onReplies
If I were a judge, you would win this little contest anonymous. You pinned the tail on the donkeyDelete
Last note from a server: Most of these comments seem like complaint or personal opinions. What most guests need to keep in mind is that servers on a regular basis are treated horribly because of exactly these things; personal preferences or weird compulsions.ReplyDelete
I think the most prominent lesson I have learned as a guest and working in the hospitality industry is that the first, if not only, rule should be to respect cultural differences and adapt your standards to the environment you are in. Every business wants to give you a good experience unique to their establishment, I promise most times if you allow them to and go in with an open, positive outlook, you won't be disappointed.
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To tip or not to tip on alcohol? That is the question. If you are having an expensive bottle of wine, you shouldn't have to tip the customary 20%. However, on a few glasses, mixed drinks, etc, your tip should reflect the alcohol as someone poured or created the drinks for you. At a bar you're expected to tip on your drinks, why should dinner be any different?ReplyDeleteReplies
- Monty PreiserThursday, September 6, 2012 at 12:41:00 AM EDT
This is, I suggest, way too elementary. If a somm has helped you decide on a wine because s/he knows the ingredients of a dish, and then the somm has poured it, made sure it remains the right temp, provided the correct glasses, etc., 20% is correct. Of course, if you chose the bottle and poured it, a much smaller tip is called for.Delete
If you have a specific allergy or dietary restriction, make sure the menu contains food you can eat before you reserve a spot at a restaurant. There are few situations less fun than dining with a vegan who's glumly poking at the plain lettuce on their plate while you dive into one of the millions of meat dishes available.ReplyDelete
Try to order from the menu! If you don't like one ingredient or have a food allergy that's one thing, but don't re-write the menu. It shouldn't take 5 minutes to order a steak. There's nothing worse than a dinner companion who asks for ingredients to be removed - other ingredients added - sub the vegetable that goes with this dish with one from that dish - put the sauce on the side, etc. Dishes and their components are conceived and put together for a reason and when you rip it apart the dish can lose it's balance. If you don't like three ingredients in a particular dish, order something else.ReplyDeleteReplies
- Monty PreiserThursday, September 6, 2012 at 12:44:00 AM EDT
Not so true. Not so wrong. A restuarant is taking your money and should provide you with the food you desire, prepared as you want it - WITHIN REASON.Delete
It doesn't matter where you are dining out, a swanky restaurant, a taqueria, a bar, or grabbing a cup of coffee, if you can't afford an adequate tip for the service you received, than you CANNOT AFFORD TO EAT THERE. And please don't broadcast to your server half heartedly "oh, sorry, I don't have enough to tip today, next time" because we know that you most likely will not and you would have done yourself a better service if you had just kept quite because now every time you come in it'll be easier to keep track of all of your "next times". It's just rude. Point. Have the proper amount for a tip, or stay home. If you truly forget make it up to them next time. A little goes a long way in making a service workers day.ReplyDelete
Be present at the table! There is nothing more frustrating than everyone jumping on their phones at every turn. I understand if someone want's to snap a picture of the food, look up a movie time for post-meal, or needs to check an e-mail at a work lunch but do so within reason!ReplyDelete
From the time you walk into a restaurant, until the time you exist, DO NOT discuss health problems, medical procedures, or potty training: people are trying to eat.ReplyDelete
If there is any wrong with the restaurant, e.g. food, service, etc. do not be afraid to complain to the management. You are actually doing them a favor by doing so; that provides them an opportunity to correct the problem or at least be aware of it.ReplyDelete
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Diners are growing more impatient than ever letting the littlest things ruin their dining experience. Slow down. Don't rush your wait staff, your fellow diners, and especially yourself.
I believe the waiter or waistress should not come back every few minutes to see if we decided what to order (especially at a fine restaurant), I feel I'm being rushed.ReplyDelete
I feel if I ask for a dish without sauce or broiled instead of fried at a fine restaurant, that they should try to accomadate the patron.
I like my meat or fish and vegetables served hot, not luke warm
where it has been sitting waiting for the waiter to pick up.....
so I always request for my food to be hot.
When you get up to use the restroom, fold up your napkin (even if loosely) and place it on the table. Don't just toss a big sloppy pile of cloth on your chair or table.ReplyDeleteReplies
Common etiquette rules dictate that you should place the napkin on the chair when you get up, not the table. Placing your napkin on the table signifies that you are done with the meal. And folded, really? Sounds awfully fussy to me.Delete
Be on time. It is no fun sitting in a restaurant waiting for others to show up especially if you can't all be seated until everyone arrives. And this goes for reservations - if you are going to be late by more than 15 minutes, call the restaurant to let them know and politely ask them to hold your table.ReplyDelete
Do not blow your nose at the dinner table. There is nothing more gross than eating across from someone who blows their nose in your, and your plate of food's, direction. Do it outside after dinner or in the bathroom.ReplyDelete
Some people like a late lunch. When open for business, you serve the customer. The wait staff does NOT argue behind the kitchen door LOUDLY who will serve the table because it is 1:30 and your feet hurt. Truth, fine Italian eatery and we were seated 6 tables away from kitchen door. Embarrassing for all the restaurant patrons.ReplyDelete
Use a normal speaking voice, or if the restaurant is noisy then you can speak as loudly as necessary for your dinner companions to hear you, but no louder than that. Please be conscious of the people at the next table who can't hear themselves think because you're shouting at the top of your lungs.ReplyDelete
When dining at home, tip your delivery person as well as you would tip the server if you were dining at the restaurant. Do you honestly think it's less work for someone to haul your food 10 blocks to you in the rain than it is to serve you tableside? Or do you think that just because your food deliverer likely doesn't have a green card that it's ok to pay him poorly?ReplyDeleteReplies
I disagree here. It has nothing to do with green cards either (the suggestion is insulting). It has to do with the job at hand. Waiting is a higher level job than delivering. It involved much more detailed interaction with the customer, a higher expectation of service, and that's barely crackign the surface.
Historically, delivery people were tipped a more or less whole dollar amount that would increase or decrease depending on the distance travelled, the weather or road conditions and whether or not the delivery required an unweildy number of bags. For example, on a sunny day, one might tip 3 dollars for a restuarant down the street vs 5 dollars for one that's 5-10 blocks away.
The point is that the size of the bill doesn't matter. The delivery distance is the same. Tipping 20% on a 1-bag, $50 delivery is ludicrous.
If you're going to memorize my order rather than writing it down, you'd damn well better get it right.ReplyDelete
Just as restaurants expect guests to honor their reservations and arrive on time, restaurants should do the same. The common farce of consistently making guests wait 30 minutes before you seat them so you can get them to buy drinks at the bar (yes I'm talking about you, Sparks Steakhouse) is unacceptable.ReplyDeleteReplies
You can add Prime One Twelve in Miami to that list.Delete
If the bathroom door is locked, it's because someone is in there. Repeatedly jiggling the handle to rush the person inside is rude.ReplyDeleteReplies
The person jiggling the handle may be legitimately trying to enter the bathroom -- they may not know it's locked before said jiggling. So I have no problem with this -- I see a different motive on the part of the knob 'jiggler'.
When I see the bathroom door closed, it may be because someone is inside or maybe it's empty. A nice restaurant should keep the bathroom door closed regardless of whether or not it's occupied. After all, who wants to look into a bathroom while your eating!
- Stuart HorowitzSunday, September 2, 2012 at 5:43:00 PM EDT
If you prefer to treat your fellow diners and not split the cost with them (colleagues, family, whomever), avoid bringing attention to your largess by make arrangements long before the check arrives. Call in advance, or use your visit to the restroom as a discreet way to get your credit card information on-file. Better yet, instruct the manager to add the tip. EXCEPTIONS: Government officials and people working in organizations with strict financial conflict-of-interest rules.ReplyDelete
- Stuart HorowitzSunday, September 2, 2012 at 5:57:00 PM EDT
No matter how much of a "local find" the restaurant you've chosen might be, don't assume the guests you've invited have not been there before (even if they're from out of town). It can be awkward for the invited guests when the exhuberant host assumes they've never visited the establishment, and that they're being let-in on a special secret which, in reality, they already know.ReplyDelete
In this "Groupon" age discount dining options are common even in some finer restaurants. Enjoy the deals but please tip on the original cost of the meal. Even if you are dining 2 for 1 the restaurant staff still must put out the effort equal to the actual amount of food and drink served.ReplyDeleteReplies
When you get any discount for your meal (including having a server remove an item from the bill out of courtesy), still tip on the total as if that removed item was still there or discount not applied.Delete
For groups, please remember to add tax when calculating your total of the bill. There's even an app for that or simply take out your fancy phone and crunch the numbers! It's annoying to go out with friends and when the bill comes, folks get amnesia or pay only the subtotal of their order (without sales tax).ReplyDelete
Mind tour manners: Don't forget to say 'please' and 'thank you.'ReplyDelete
Please do not floss or pick at your teeth at the dinenr table. Go to the restroom to handle that please!ReplyDelete
If you have to blow your nose, please wash your hands or sanitize them before passing me the salt, pepper, or bread.ReplyDelete
If you're at a buffet, please wash your hands with hot water and soap before preparing your plate.ReplyDelete
Please don't offer me a sip of your beverage. It's not communion time. If you want me to try a beverage, offer to buy me a drink or the server could offer me a sample.ReplyDelete
Do Not Insult the Chef - If, for example, an entrée price includes first and dessert courses, do not inform the waiter/waitress that you do not want a first course just because you are not satisfied with the options. This leaves the other guests feeling awkward when someone at the table expresses that they only want the main entrée after everyone else ordered accordingly. Additionally, I would find this quite insulting if I were the chef. Plus, you're paying for it, so you might as well order it anyway.ReplyDelete
Question about contest: Is the 75-or-fewer essay we are supposed to submit supposed to describe a new etiquette rule or the best meal we've ever eaten (see #6 in rules and regulations document)? Thank you.ReplyDeleteReplies
I noticed that too. I'm hoping that that was a mistake. Perhaps left over rules from a previous contest?Delete
Thanks, and I think you're right. In any event, I confirmed with Zagat via email that they were looking for an etiquette rule, not a description of a past meal.Delete
Awesome! Thanks for checking! :)Delete
Wait staff should NEVER touch my glass with the coffee pot/water carafe, etc. If it's touched the rim of my glass it has more than likely touched several others as well. Hold the container above the rim when pouring!ReplyDelete
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If you are sick enough that it is noticeable to me, please STAY HOME! ...or at least have the decency to go to the back of house and unleash Lucifer's Wrath on the drink lemons like everyone else (yes, even customers know ALL about those lemons).ReplyDelete
I've already dished out enough money for this meal, I don't want to pay for a SARS test too.
Taking away a dirty plate but leaving the dirty silverware on the table for the diner to use again. Especially when they place that dirty silverware directly on the surface of the table -- gross!ReplyDelete
Don't flirt with the server. As often as this results in utter and complete failure and embarrassment, there is usually a very slight chance that this succeeds.ReplyDelete
Unless you want to get your ego drop kicked and stomped on with a side of yellowfin tuna tartar-spare yourself!!!
Modern Society is a Little Too Relaxed.ReplyDelete
When dining out remember you are not at home. There's nothing wrong with being comfortable and having a good time, however, there is something wrong with taking your shoes off in the bar/lounge or dining area. (Yes, I have witnessed this and in a 4-star restaurant.) It is inconsiderate to those around you.
Sure, that sidewalk table at your local café makes you feel European, but please don't copy their practice of bringing man's best friend along unless he has impeccable table manners. Not only can unruly canines be a tripping hazard for busy wait staff but puppy eyes staring at the guests at the next table can make them uncomfortable. If Fido has a drooling problem even the most ardent dog lover may lose their appetite.ReplyDelete
If you are a restaurant employee, do not touch me. Do not sit/lean/squat at my table either.ReplyDeleteReplies
Absolutely! Thank you. I do not want to be petted by the staff, I do not want to hang out with you, and I do not want you squatting next to me like I'm five years old. Turn down the crapola on the sound system if you can't hear me.Delete
If i have a baby, or am pregnant don't touch my baby OR my belly.ReplyDelete
This comment has been removed by the author.ReplyDelete
Please, if you are in a fine restaurant do not ask for a ketchup, mustard or a salt dispenser... it is just an insult for the chef. If there is something wrong with the food, send it back and let the chef fix it.ReplyDeleteReplies
- Monty PreiserThursday, September 6, 2012 at 12:35:00 AM EDT
Respectfully disagree. Many chefs these days are judisious with the salt and there is nothing wrong with requesting it. Some people like ketchup on their food. Others prefer more pepper. The main thing is to have your food as you prefer it and there is often no reason to bother the chef.Delete
judicious - sorryDelete
When sharing food from a single plate remember that SHARE means Stop Hogging Another's Rightful EatsReplyDelete
Be sure to push your chair in when you get up to go to the bathroom or step outside for a phone call.ReplyDelete
I would propose that people who wear baseball hats in fine dining establishments and 5 star hotel lobbies in the evenings should be asked to remove them. If you're spending more than $35 on an entree, you should be dressed and ready for the occasion. (Granted I see this more in the South than in New England.)ReplyDelete
If you have a complaint, take it up with the waiter or manager promptly and don't ruin everyone elses time complaining about it the whole evening. I won't go to dinner with a picky friend of mine because she puts a drag on the evening complaining about food or service!ReplyDelete
The only time you should solemnly bow your head at the dinner table is in praryer. Not cause you're texting under the table, thinking you're being considerate by doing it inconspicuously!ReplyDelete
Waitstaff shall banish the phrase, "Are you still working on that?" I am enjoying a meal, not finishing up a crafts project. Close second: "How's that tasting to you?" Please stop talking about the inside of my mouth. Let's get back to the unobtrusive classics. "Is everything alright?" "May I get you anything else?"ReplyDeleteReplies
Yep, "how's everything tasting?" is awkward and ickily personal and I wish they'd cut that out. All they need to do is look over at the table and we'll make eye contact if we have something to say.Delete
The quality of a restaurant's coffee should be on par with the quality of its food. Serving Foldger's alongside a $30 entree is not acceptable.ReplyDelete
If you can't afford a restaurant (or just aren't willing to pay the price), suggest somewhere else. Don't go and order only an app or the cheapest thing on the menu, or make comments about the prices. It makes your fellow diners feel self conscious about their order, and makes figuring out the check awkward.ReplyDelete
The placement of the utensils in a position to indicate to the waitress/waiter that your plate can be removed. So you won't be asked repeatedly Are you done?"ReplyDelete
Remember that being a customer doesn't automatically give one the right to having the greatest dining experience imaginable -- too often people feel that paying for the luxury to socialize outside their homes makes it acceptable to behave in self-entitled ways (acting indignant when confronted with restaurant rules, making exclusive demands/exceptions or threatening retribution if otherwise). Before feeling like you're owed something, put yourself in the restaurant's shoes/ask whether you'd be so accomodating.ReplyDelete
If you want to take a picture of your food (for reviewing or blogging), and the environment allows it, do it discretely. Avoid to consider your table a photo booth, set sounds off (no shutter sound!), avoid flash at all. If the shoot is to difficult just give up instead of hassling people around you. After put back your device away from the table. If the pic just goes on your favorite social network with caption "best whatever ever", big like if you just give it a miss.ReplyDelete
If a customer asks if a substitution or slight alteration be made, the waiter should not claim it's not possible without checking with the chef first. Also, in the event it is not possible, the waiter should notify the customer in case the customer wants or needs to change his/her order; in such a situation the waiter should not fail to tell the customer and just serve the customer the order without the substitutes/alterations he/she requested. (For instance, the customer might be allergic to the ingredient he/she asked to be substituted out.)ReplyDelete
If the waiter knows a particular dish will take especially long to prepare and a customer orders it, it would be considerate for the waiter to tell the customer that the dish will take 25 minutes (or whatever) to prepare, in case the customer is in a hurry and/or would prefer to order another dish with a shorter preparation time.ReplyDelete
If (for some reason) you really want to take a picture of someone else's dish, ask that person first.ReplyDelete
In an era of rising frugality, happy hours and couponing are the new must see and do, but be careful. While saving a few bucks on food is wonderful, shorting your server is not cool. Just because you're only paying half price for the meal doesn't mean your server is only doing half as much work. Always tip on the full amount before any discounts. The same rule applies if you're using a gift card!ReplyDelete
Thank you. It's as simple as those two little syllables (and eye contact, of course) One of the most basic feelings that all human beings have is the desire to be appreciated. That means a thank you to the hostess, server, bus boy, maitre'd, the chef if possible, and of course the person paying for the meal. Those two words go a long way. It's fast, painless, and free after all.ReplyDelete
Waitstaff should not assume the older man pays the bill. As a woman, I like to take out-of-town guests, family, and friends out to dinner sometimes. Its none of your business if I pay or they pay. Just give us the bill.ReplyDelete
I'm already boycotting one "fine" restaurant for insisting otherwise, putting both me and my guest in a very awkward position as the waitstaff kept "correcting" my etiquette, despite clear requests for the alternative. My guest ended up paying just to end the awkwardness. Time to get with this century and mind your own business about who pays what, restaurant workers. Its out of line and makes folks like me keep retelling the story of the inappropriate, sexist "fine" restaurant not worthy of a visit.
Restaurants should not be allowed to refuse the American Express Card. It is one thing if it is a CASH ONLY establishment. But I have been at restaurants which refuse to take AE cards. Worst of all is AE offers $5, $10, etc. discount for using their cards at these establishments after I've checked in via FourSquares. Why pair up with AE and FourSquares if you refuse to take AE cards?ReplyDelete
Diners should announce to the wait staff or the host any food allergies or intolerances before ordering, and as a return courtesy, the wait staff or host should be knowledgeable of the ingredients used in the preparation of each dish.ReplyDelete
I use LevelUp to pay at some establishments. I have been to locations where their WIFI is either very weak or their phone doesn't work. That means I couldn't use LevelUp. What if I didn't bring another form of payment? Very annoying.ReplyDelete
Daily specials should always be printed on a seperate card/paper with prices for each IF the menu isn't already printed for each day. There is nothing more annoying that being told (dictated) the daily specials WITHOUT being told the price for each entree. Then you have issues remembering the veggie, starch and sauce(s) for each entree. Print off the specials and tell me the price! If you want to highlight a specific entree when you greet me you can let me know where it is on the menu.ReplyDelete
"Swish, swish, swish," is the sound of your thighs rubbing together against your polyesterReplyDelete
pants as you struggle to exit the restaurant doors.
Why? Because you stupidly wrote, "xxx-xxxx, call me<3" on the back of your check.
Now the servers are in the back trying to spot out our table number while cackling at you.
Don't give server's your number-they don't want you.
Don't expect an after dinner mint on the table either.
There's nothing I can't stand more than when I'm in a restaurant having an enjoyable conversation with who ever I am with and the server just rudely interrupts with the 'is everything alright'line or something like it. Step to the table, wait for us to acknowledge you and speak.ReplyDelete
If diners have to wait more than 15 minutes past a scheduled reservation time, the restaurant should offer something as an apology. It need not be a large gesture, but a cocktail on the house, a visit from the chef during the meal, a kitchen tour, etc. would be appreciated.ReplyDeleteReplies
Agreed. When a restaurant agrees to the reservation (and a restaurant has a choice in this matter), it is essentially giving the customer its word that a table will be available at the requested time, and just as the customer is expected to be there at that time (or within a specified window, e.g. 15 minutes) or forfeit the reservation, the restaurant should be expected to honor that reservation or in some way compensate the customer (not necessarily monetarily)--or, at the very least, offer an apology.Delete
Similarly, diners should not be more than 15 minutes late to a reservation. If diners are more than 15 minutes late, the restaurant may give them some penalty for future reservations. For example, if the restaurant takes reservations 28 days in advance, the people who were late should not be able to make a reservation until, say, a week in advance. If they are on time for this next reservation, this penalty will disappear.ReplyDelete
The waiter should give the check to whoever made the reservation. As a woman, if I am taking my boyfriend out to dinner, I always feel a bit disappointed when the waiter brings him the check. Nowadays a woman can take out a man!ReplyDelete
Despite the raves of a fellow diner or the appearance of the unique dish ordered by this fellow diner, NEVER move to taste someone else's appetizer, entree, or desert! Exclamations and smacking noises accompanying chewing are not encouragements to taste someone else's food.ReplyDelete
Diners should not take photos with flash. A subtle, quick photo of a dish without flash is fine (as I know there are many food photographers out there, myself included!) but flashes can be seen by, and interrupt the dining experience of, fellow diners.ReplyDelete
I hate dirty empty glassware on my table. When my drink is finished remove the glass, I hate when they start to build up like a fortress. One in one out!ReplyDeleteReplies
I hate dirty empty glassware on my table. When my drink is finished remove the glass, I hate when they start to build up like a fortress. One in one out!Delete
If someone at your table accidentally uses the wrong bread dish or takes the wrong glass, instead of pointing it out and embarrassing him/her in front of the table, everyone else should follow along and also take a different bread dish/glass. If you're good friends with the person, you can explain afterwards that bread dishes are on the left and glasses on the right.ReplyDelete
- Monty PreiserThursday, September 6, 2012 at 12:30:00 AM EDT
In an age where wine knowledge is becoming more important (and even impressive), good etiquette requires the host to determine what his or her guests will be having for dinner before ordering a wine that can best accompany the dish or dishes.ReplyDelete
If you absolutely must keep your hat on, stay in the barnyard.ReplyDelete
Treat everyone on the staff at the restaurant with dignity.ReplyDelete
I don't want to see your children while I'm out paying $300 or more for a meal. Leave them at home & hire a sitter. Also, I don't care about your conversation. Keep your voice to an indoor level.ReplyDeleteReplies
If the children are well-behaved I don't see why the ages of other diners matter. If the children are loud or disruptive, that's another story.Delete
If you're going out to eat with a large group of people, bring cash if possible. This allows you to get in and out faster and saves the waiter the hassle of not having to divide the check 10+ ways. Even if, in theory, restaurants should be able to process credit card payments, some don't take credit cards, or their machines break, and other diners might not have the cash (or want) to cover you.ReplyDeleteReplies
Great idea! This not only would be easier for servers, but also would decrease other diners' wait time for your table.Delete
Place the check in the center of the table. Do not place the check on the other end where nobody can reach it or in front of one person. The waiter should never assume who is paying the bill.ReplyDelete
One should not bother fellow diners seeking repetitive flash photography in order to capture their special occasion. The light show and disruption created might make others' "special" meals, not so special.ReplyDelete
Servers, when you are asked what the popular dishes are on the menu, DON'T ALWAYS NAME THE MOST EXPENSIVE ONES. It's obvious what you are trying to do. Please, just be honest.ReplyDeleteReplies
Here's a quick tip to avoid this situation:Delete
The most popular items at the restaurant are usually going to be the first ones listed in the given section (appetizers, beef, chicken, dessert, etc) on the menu.
If a customer orders a drink without ice, the waiter should not bring him or her a half-full (half-empty?) glass.ReplyDeleteReplies
What do you propose the bartender fill the rest of the glass with? If anything it won't be more alcohol..it'll be more of the mixer...if that's what you want just say so otherwise you'll get what you asked for...a drink minus the ice.Delete
Fill the glass up or use a smaller glass. Otherwise the restaurant just looks stingy.Delete
As a follow-up, I had in mind soda more so than alcoholic drinks, though perhaps I should have specified.Delete
New rule to be posted at all restaurants:ReplyDelete
'This premises equipped with cell phone jamming equipment. No cell phone coverage anywhere inside the restaurant.'
If a diner has a deal coupon, such as a google offer, the diner should tip on what would have been the full price of the meal. The server does not have any less work if a customer is using a deal, so the server should be tipped according to what the full price of the meal would have been.ReplyDelete
Restaurants should not ask to see deal coupons before the meal. Often servers do not provide as high quality service if deals are used, as these patrons are assumed to be less likely to come back and pay full price, or servers may be afraid the diners will not tip on the full meal. Instead, coupons should be presented after the meal, so that servers do not have any biases that may affect their service.ReplyDelete
If you're sitting at the bar don't put your purse down on a seat next to you if others are waiting. Even if you're trying to hold a spot for a friend, this is unfair to other patrons already present. Once your friend comes you can share a stool if none are available, or stand near the bar together. (Added bonus: not holding a seat may make your friend stop being late to meet you!)ReplyDelete
When you're going out with groups and you're calculating your share of the bill, remember to include both tax and tip. You will almost certainly have a paper/napkin and writing utensil (or else ask a waiter) and/or cell phone calculator at your disposal, in case you need help calculating either.ReplyDelete
Be considerate to your server. While they are there to serve you, they are often expected to serve about 20 other people at the same time. If you're not ready to order, don't make them stand there until you make up your mind. Of course busy is not an excuse for rude or incompetent service. If there is an actual problem don't be ashamed to speak up and tell a manager.ReplyDelete
Do not be afraid to speak to your waiter to better facilitate your dining experience. They are part of the service industry. As long as you explain to them your order and any concerns, they should be willing to fix any problems with your meal. Because if it is anything less, you may as well have eaten at home.ReplyDelete
With so many food options--vegan to paleo and gluten-free to locavore--we have strong opinions about our food. When dining at your local pub or food cart, keep your preferences to yourself. If you let me enjoy my steak sandwich in NYC's Little India neighborhood, I won't ask why you held the meat (paying more for less) at the burrito truck. You eat your way, I'll eat mine, and we'll all dine happier!ReplyDelete
If you cant make your reservation or are going to be late, call and let the restaurant know.ReplyDelete
I don't mind well behaved children dining along side my table, but please if they are crying/screaming TAKE THEM OUTSIDE OR TO THE BATHROOM UNTIL IT STOPS! Do not let them run around or bother other guests. You may think it's "cute" but most others do not.ReplyDelete
With the exception of dietary restrictions, if you're out at a nice restaurant, have faith in your chef and order a dish the way it's intended to be served. If you make too many substitutions, it probably won't be as tasty, and besides, why are you spending your hard earned money if you don't want what's on the menu? Might as well save a few bucks and go "have it your way" at Burger King.ReplyDelete
Use the coat check for any excess cargo that is otherwise going to be a safety hazard – a wet umbrella positioned to trip the server balancing a tray of martinis, a bulky winter coat sliding off the back of your chair or doubling as a bothersome seat cushion, or multiple shopping bags stuffed under your table (including that massive amplifier you just scored at Best Buy). Try not to lose your ticket and tip kindly.ReplyDelete
By saying "Certainly", "Absolutely", and etc., I see you are trying to be polite and professional. Then, please stop calling us, "(you) guys". We are your customers, not you guys' friends.ReplyDelete
A restaurant is a public space and dining in one does not make it an extension of your bedroom or bathroom. People-watching may be part of the dining out experience for some, but most other diners in the restaurant are probably not interested in enjoying their meal in the presence of your personal or intimate behavior, such as excessive PDA, flossing, nose-picking, sobbing and explosive domestic arguments (and definitely not all of the above simultaneously).ReplyDelete
1. "Inside voice", please even when laughing.ReplyDelete
2. Fellow diners - do not turn your nose up at your dining companions' dish(es) and state "What did YOU order?"
3. Okay, I may just be sensitive, but when sitting at the bar, hovering behind me, leaning on my chair, clearly with the intent to grab my seat as soon as I leave, is just not nice.
4. Just because you may be having lunch/dinner with an important client or first date, you are still capable of saying "Please and thank you" to your server.
5. Another bar thing, when standing at the bar and leaning over someone who is sitting, it would be nice to get an "Excuse me" before yelling your drink order to the bartender.
I'm sure more to come.
Please, please, please no more pictures of the food, especially with flash.ReplyDelete
You can express all kinds of opinion about the food & the drink you ordered. Your freedom of speech is guaranteed in this country! However, if you want to act like a food critic, you might want to do it only when you really know what you are talking about. If you cannot tell the difference of taste between "chèvre" and "mascarpone", it might be better off not saying anything.ReplyDelete
This isn't a new concept but obviously one that needs to be refreshed in the minds of many men and that's to allow the woman to order first! Simple as that, nothing screams self-centered more than when a man puts himself before his date. I've witnessed this crime on far too many occasions, nothing makes me cringe and feel more uncomfortable then watching her get run over like restaurant road kill. P.S. I love when men stand, as ladies excuse themselves to "powder" their nose. Plus it gives you guys a chance to shake your balls out from being stuck in one place! Is that proper etiquette?ReplyDelete
Depending on the environment control the alcohol intake, which will control reckless and poor public behavior. Nothing worse than slurring your words, as you ask your poor waiter, for another martini. You're no longer in your twenties, you've reached your thirties or in some cases your cougar fifties, so act like it.ReplyDelete
Eat hot food as soon as it arrives rather than wait for your dining companions to be served. It doesn't make sense to spoil your dinner by eating it cold just because the kitchen failed at time management. If you order a cold item, however, you ought to wait until others receive their dishes before digging in.ReplyDelete
Waitstaff should be paying attention to his/her clients. It is frustrating to try to get the attention of your waitstaff because there is a problem with the dish or you need silverware or a refill on your drink and the waitstaff is oblivious. Waitstaff should always be looking out at his/her tables and make sure they dont need anything.ReplyDelete
When eating family-style or sharing food, please cut/take the food using clean utensils. Not everyone wants to possibly catch a cold or exchange bodily fluids and food remnants with their dining companions. When people take food with their already used utensils, it puts others in an awkward position because they don't want to offend the person by asking them to use "clean" utensils. Waitstaff should provide clean utensils for this purpose.ReplyDelete
Please don't stare at my table. It's so uncomfortable being watched while I eat. Do I have a third eye? Do you want my food? I just don't understand why this happens at restaurants. I understand that humans are curious about other humans, but this really has to stop. So, that's my new rule.ReplyDelete


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Sweet Heart Pin
Age Range: 3-5
Craft Time: 60+ minutes
Messy Rating:
1 2 3 5
Uses Recycled Items: Yes
Get exclusive offers about this product and more!
Material List
- Candy or candle mold
- Crayola® Model Magic®, white
- Tissue paper (various colors and prints)
- Aleene's® Original Tacky Glue
- Mod Podge®
- Pin with self-adhesive
Developmental Skills
- Fine Motor
- Virtue
Project Instructions
- Mold the heart. Use Model Magic in the heart mold. Allow to dry. This should be done on day one.
- The next day allow the students to tear and glue small pieces (½ inch x ½ inch) of tissue paper using various colors and prints. Overlap the pieces of tissue paper so you do not see any of the white heart.
- After the tissue paper has dried, use Mod Podge® on top of the heart.
- After the Mod Podge® dries attach pin on the back.
TipsDon't forget to let the students sign the back of the pin and date it. It will be a special pin for mom for many years.
BackgroundAnother great class project for Mother's Day! Students will learn how to make a heart pin while reflecting on what they love about Mom. Help students select one adjective that describes her.
My mom is very ________. (Funny? Kind? Caring? Creative?)
Then have them respond to the following writing prompt:
I know this is true because I remember a time when she_________________.
For an extra touch of holiday sweetness, provide the prompts on a heart-shaped piece of construction paper and have students give it to Mom along with the pin. Hearts will be melting all around town!
Tip: Don't forget to have students sign and date the back of their pins.


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All-Clad d5 Stainless-Steel 3-Qt Steamer Set
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Representing the best in American craftsmanship, All-Clad's d5 Stainless Steel line incorporates five-layer bonded construction as well as functional advances. This covered pot is perfect for simmering or braising. Add the perforated insert to stream fish or vegetables.
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Shipping Information
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You can also read manga online try the Boku na Suki no Sensei manga!
You're reading Boku na Suki no Sensei 7 online. You can try some of the related manga below or try some other manga from our manga list.
Users who read Boku na Suki no Sensei also read Bed Room Tour!, Bokudake no Peach Sapuri, Flowers, Dog Style, Deep Flower and Fool For You.


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Nebraska's Student Athlete Advisory Committee (SAAC) was implemented in 1987 to ensure that student-athletes have a voice regarding their total student-athlete experience. SAAC is a recognized student organization at the University of Nebraska and consists of at least one team appointed representative from each of Nebraska's 24 intercollegiate teams. SAAC meets bi-weekly throughout the academic year, communicating directly with Director of Athletics, Shawn Eichorst on various student-athlete welfare issues. SAAC also coordinates a number of events within the athletic department and in the community of Lincoln to promote the importance of education, service and responsible decision making. Nebraska's SAAC has been recognized across the country as one of the most comprehensive, consistent and productive in the country. Life Skills Coordinator, Jessie Gardner serves as the SAAC advisor.
Mission & Values
SAAC serves as the voice of the student-athletes, developing and displaying LEADERSHIP by:
2013-2014 SAAC President, Sunny Russell
For the 2013-2014 academic year, SAAC will be led by President Sunny Russell (Rifle), with support from Ryan Grassel (Men's Golf) as the Vice President. Mattie Fowler (Softball) will function as the Big Ten Representative and Jake Griess (Track & Field) will serve as the Community Outreach officer.
Pictured left to right: Ryan Grassel, Mattie Fowler, Jake Griess
Appointed SAAC Team Representatives
Student-Athlete Advisory Committee team representatives are determined and appointed by each respective intercollegiate team at Nebraska. In addition to attending bi-weekly meetings, SAAC representatives are responsible for communicating SAAC developments and opportunities to their teammates on an ongoing basis. Representatives for the 2013-2014 year include:
Baseball - Kyle Kubat and Caleb Hawkins
Men's Basketball - Shavon Shields
Women's Basketball - Sadie Murren and Katie Simon
Bowling - Amanda Burau and Liz Kuhlkin
Men's Cross Country - London Hawk and Trevor Vidlak
Women's Cross Country - Sarah Larson
Football - Sam Burtch, Trey Foster, Graham Nabity, and Johnny Stanton
Men's Golf - Ross Dickson and Ryan Grassel
Women's Golf - Steffi Niesen and Morgan Smejkal
Men's Gymnastics - Eric Schryver
Women's Gymnastics - Hollie Blanske, Desire Stephens, and Jamie Schleppenbach
Rifle - Maggie Mical and Sunny Russell
Sand Volleyball - Kelsey Fien
Soccer - Sam Areman, Kylie Greischar, and Jordan Jackson
Softball - Mattie Fowler
Swimming and Diving - Alexandra Bilunas and Katt Sickle
Men's Tennis - Thomas Blackwell
Women's Tennis - Maggy Lehmicke
Men's Track and Field - Jake Griess and Seth Wiedel
Women's Track and Field - Ellie Grooters and Maggie Malone
Volleyball - Sheridan Zarda
Wrestling - Ian Ousley
2013-2014 SAAC Meeting Dates
Mondays at 6:30 p.m. - Media Cafeteria, Level 6 of West Stadium, unless otherwise indicated
Sunday, August 25th - SAAC Retreat, 2:00pm, Memorial Stadium
September 9th
September 16th
September 30th
October 14th
October 28th
November 11th
November 25th
December 9th
January 13th
January 27th
February 10th
February 24th
March 10th
March 31th
April 14th
April 21st - Officer Elections
SAAC 2012-2013 Year-In-Review
The Student-Athlete Advisory Committee (SAAC) enjoyed a productive year in 2012 and 2013 reaching new heights under the leadership of SAAC President, Golf student-athlete Neil Dufford. Fellow officers included Sunny Russell (Rifle), Big Ten Representative and Secretary Eric Schryver (Gymnastics). SAAC identified numerous charges forming regular sub-committees including the following:
The Community Outreach sub-committee planned a holiday outreach event at the Peoples City Mission. The event included student-athletes interacting with youth, playing games, singing carols and distributing gifts including bracelets and wristbands. Also, the Outreach committee planned National Student-Athlete Day in April consisting of middle school outreach, radio interviews to educate the public about the demands and lives of student-athletes and an appreciation hot breakfast at the training table.
Under the leadership of Dufford, the Campus Collaboration group created RED Fridays. Remember Everyone Deployed was a partnership between SAAC and ROTC honoring military serving our country who were University of Nebraska-Lincoln students and/or student-athletes. On select Fridays throughout the academic year, an info card along with wrist bracelets were distributed to students and staff asking them to remember our service men and women who are battling for our freedom.
Student-Athlete Welfare Surveys were once again initiated by SAAC. Each team completed a 10 question on-line survey aimed at gathering annual feedback within the school year to assess how students feel about their overall college experience as well as identify areas for potential improvement. Feedback was shared with sport administrators and the Director of Athletics.
Diversity Day at the Athletic Department Lewis Training Table took place once in the fall and once in the spring due to the efforts of the Team Interaction committee. In an effort to capitalize upon the rich diversity of Nebraska Athletics, teams were encouraged to step out of their comfort zone and dine with athletes outside of their immediate team. Special dinners and desserts took place and the student-athletes enjoyed meeting others outside of their sport and developing new relationships. Golf student-athlete Ryan Grassel played a key role in the implementation of Diversity Day.
Under the leadership of track athlete Bjorn Barrefors, Rifle athlete Sunny Russell and Life Skills Coordinator Jessie Gardner, SAAC integrated Leadership Development within each team meeting. Barrefors and Russell attended an NCAA Leadership Symposium providing them with the resources and leadership tools to implement with SAAC. Leadership exercises helped further build trust, communication, self-confidence and chemistry among the group. Athletes met weekly with Gardner to identify leadership development priorities. Also, SAAC leaders facilitated a number of icebreaker opportunities allowing members to become better connected.
Finally, SAAC relied more heavily on social media to communicate their vision and events using facebook and twitter. Also, tennis student-athlete Christopher Aumueller shared is graphic design skills helping create the Student-Athlete Day Information card and the RED Friday card.
SAAC Advisors for 2012-2013 included Keith Zimmer and Jessie Gardner. Officers elected for the 2013-2014 academic year include: Sunny Russell (Rifle) President; Ryan Grassel (Golf) Vice President; Mattie Fowler (Softball) Big Ten Representative; and Jake Griess (Track and Field) Community Outreach.
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Samantha Brown – the bane of my life.
Even back when we were just ten years old she was horrible to me at school, ridiculing and humiliating me in front everyone else just because she was the popular girl and I was the weird one, the one that was obsessed with witches, fairies and magic.
As I had grown up, I had always hoped that I would be shot of the annoying girl one day, praying that once we were done with school I would never have to see her pretty features again.
Life however had not been so kind.
Somehow, we had grown closer as we had grown older although if there was ever any friendship between us it had been one-sided and all the effort had been from me, while Samantha had simply used my good nature to get her homework done.
Even once we had finally let school, I was not free of the young woman that had made my life a misery but to whom I could not say no. At twenty-one she had been thrown out by her strict republican parents after being caught smoking pot and had turned up at my apartment, rented with money I had worked hard for, pleading and sobbing for me to help her.
I had known then that I should have turned her away but it was not in my nature to be so cold, even to one such as Samantha.
So had begun the worst year of my life as she took over my home, spent my wages, ate my food and ran up huge debts!
Finally, Samantha had fallen on her feet again and wound up dating and then marrying a wealthy young man who had moved to our town, the ungrateful bitch not even inviting me to her wedding not paying off any of the bills that she had run up in my home.
For several months I struggled by, hoping against hope that I would be able to find a way to pay off the debts and the late charges that each failed payment incurred but unfortunately my luck was nowhere near as good as that of Samantha Brown.
Finally, with all logical solutions exhausted, I turned to my secret passion for magic and charms, scouring book after book in the hope of finding some way that I could get out of the situation that Samantha had placed me in, praying for a real spell to aid me.
Finally, I stumbled across just such a thing, an old incantation in a grimoire that I had picked up from an old thrift store, a spell that was supposed to take a person's greatest weakness and turn it into their greatest strength; so an idiot would become a genius and the weak would become physically strong and powerful.
Feeling dumb, I had lit the candles and begun the chant, going through the spell word for word, not really expecting anything to happen but using it as a kind of personal therapy.
You can imagine my horror and surprise when the female Djinn that the spell controlled arrived and cast the charm upon me.
Dumbstruck, I had stood there shaking with shock as the ethereal beauty, her voluptuous figure the colour of the sky on a summers day, her long raven black hair hanging about her naked form, had told me that she had now turned my weakness into my strength. Yet it had not been as I had expected.
You see while I hadn't for one minute, believed the incantation would work, I had assumed that if it had then the spell would turn me from a coward into a person of unwavering courage.
Yet as the Djinn stood before me, she had told me that I had never been a coward, if anything I was courageous for standing up to my bullies and living my life regardless of their abuse. Instead it seemed that my weakness was my willingness to do what others told me…to that end the Djinn had given me the power to take control of a person's mind and make them act out my will, all the while thinking that it was their own actions.
With a flash of black light and a churn of smoke, the Djinn had vanished leaving me alone, swearing that I would never use the dread power that she had given me, believing it was not right to take control of someone and use them against their will.
Disheartened by what I saw as the failure of the spell and angry at the bills that littered every table surface of my home, I had left my home, making my way to the club that I knew Samantha always frequented on a Friday evening. The last thing that I wanted to do was row with her but I needed to try one more time to get her to pay for the debts that she had run up in my home.
The attractive features of my former house-guest had dropped as she had seen me, her former frumpy friend, approaching across the dance floor of the trendy club and to my shock she had tried to avoid me until I had cornered her near the toilets.
"Listen freak" she had snapped, her voice louder than it needed to be as if she were drawing power from onlookers like she had always done as a child, "I haven't got time to slum it with you!"
Sighing sadly, I had shaken my head, "Samantha please, I need to talk with you about the debts you have left me with!"
"Not now" she had shaken her head, glaring at me, "I am waiting for my friends to arrive…real friends with class!"
Feeling sick at the implication of her words, I had shaken my head, "I don't want trouble…let me talk till they get here…!"
"Too late weirdo!" Samantha had chuckled triumphantly and turning my head, I had seen the familiar faces of her rich gossip-girl friends approaching across the club. With another laugh, Samantha had pushed past me, "Now move, I need the bathroom!"
I honestly do not know what came over me then but as the smirking Samantha Brown pushed past me, one hand reaching out to push open the bathroom door, I had seized her mind with my own, giving in to the temptation of the power that the Djinn had given me as I made Samantha urinate in her knickers.
She gasped, her eyes growing wide as the hot liquid splattered down about her feet and with a look of horror our eyes met.
Then she was gone, rushing from the club without another word while her gossipy friends pointed and laughed in amusement.
I cannot put into words the sense of power that coursed through me as I considered all the abuse that she had subjected me to while we had been growing up suffice to say it felt great. Like an addict, seeking to take another hit of an intoxicating drug, I knew that I needed to see the pain and humiliation on the face of my former friend, I needed to see her shame.
Rushing from the club, I hailed a taxi with my last bit of money, ordering the driver to take me to the apartment where Samantha and her new husband lived. Creeping up to their home, I knocked softly upon the front door, beginning to second-guess my coming there until suddenly it swung open to reveal Samantha standing there wearing nothing but a wet towel about her body.
As soon as she saw me, she tried to shut the door but I was too quick, darting inside and leaning against the wall as I held her gaze, "Why did you run out? Have an accident did you?"
"Don't" it was more of a sob than a command, "Please"
I couldn't help but grin, "Embarrassed?"
She nodded, cringing as she spoke, "I have taken three showers but I still feel dirty…I still feel unclean!"
"Good" I grinned, surprising myself as I spoke, "I'm glad!"
"What?" she was aghast, "How dare you…that's horrid!"
Incredulous, I shook my head, "Are you mad…after the torment you put me through at school…you made my life a misery!"
Before me, Samantha shook her head, "No…it wasn't like that!"
Fed up with her lies, I took control of her once more, making her drop to her knees and beg for my forgiveness, pleading to be forgiven for every sin that she and her friends had committed against me over the years.
With a chuckle, I had turned my head towards where her laptop sat upon the table and I made her to it and switch it on, mind controlling her to switch on her webcam and connect it to the webcams of every one of her friends and family.
Dazed, not sure why she was doing what she was doing, Samantha turned to me, "Why is my webcam on?"
"Because you want to make a webcam live sex show for everyone" I stated, feeling the power in me once again.
"A webcam live sex show?" she frowned, "Do I?"
I nodded, gesturing to the ground before me, "Lick my toes"
Bending lower, she began to lick my feet, the towel falling from her body to reveal the voluptuous figure that all the boys had lusted after at school. Chuckling, enjoying my power, I released my control on her mind, shuddering with excitement as I saw the confusion on her face, "What…what am I doing?"
"Licking my feet like the shameful slut you are!" I had told her, shocking myself with my coarseness, "Now get on with it! You have people watching your live amateur web cam…don't disappoint them!"
Much to my surprise, Samantha hesitated for but a second before dipping her head once more as she licked and sucked at my toes and feet, moaning softly as she assumed her submissive role.
Caught up in the heady rush of power, my mind reeling with the sensation of her hot tongue on my feet, I raised my skirt and began to touch myself through my now wet knickers, sliding finger between my puffy lips as I watched my new little bitch.
"What the fuck…!"
I turned my head at the sound of the deep voice, my breath leaving me as I saw the handsome man that stood there, his deep blue eyes wide as he addressed me, "Who are you? What are you doing with my wife?"
Overcome with lust as I continued to finger myself, I studied the powerful form of the man that my former friend had married, jealousy touching me as I realised I could never have a man that looked so damn hot. Or could I?"
Reaching out with my mind, I took control of him and in an instant, I had him stripping off his clothes to reveal his hard, muscular body beneath. Trembling, moaning slightly, I made him approach me, his body less than a foot from mine as he took his large fat cock in his hand and began to wank it slowly, pre-cum seeping from the eye at the centre. For nearly a minute, I let him stroke himself, sometimes making him rub the molten hot shaft of his cock against my bare thighs and then I released his mind, wondering how he would react. Like Samantha had, he paused for a second, but then believing that all he had done had been by his own choice, he continued to stroke his cock, reaching out with an arm to drag me too his hard body.
Squealing, enjoying the muscles against which I had been dragged, I sank to my knees and took him in my mouth, moaning as I inhaled his manly aroma, my hands cupping his balls, vaguely aware of Samantha watching on in shock and awe.
The rest of the night passed by in a blur as he fucked me in every imaginable position and orifice, a jealous Samantha watching as we worked away at each other, before ending the evening covered in each other's sweat and secretions, the entire show filmed on her laptop and beamed around to all of her friends.
The very next morning, he threw Samantha out of his home and his life and declared his undying and limitless love and lust for me, welcoming me into his heart as his new lover.
Did I use my new powers to make this happen and ruin the life of the woman that had ruined mine for so long?
Surely not, that would be so very wrong…wouldn't it?


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For Women Who Want The Ballerific Life!
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April 27, 2014 at 10pm to April 28, 2014 at 4am – LIV
May 2, 2014 at 11pm to May 3, 2014 at 4am – The Boulevard Theater
May 3, 2014 at 11pm to May 4, 2014 at 4am – Prive @ TW Theatre
Started by Moving In Silence in Talk Ish. Last reply by Ginger McKenna 9 hours ago.
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I keep reading something opposite of what this pic is showing.
Started by Skylas the limit in Talk Ish. Last reply by Lala25 9 hours ago.
8 Replies
Eleven8 just did a article about this but here's a summery of her interview with sister2siter magTorrei Hart, ex-wife of Kevin Hart, held nothing back in a recent interview with Sister 2 Sister…Continue
Started by SMSLove in Talk Ish. Last reply by Skylas the limit 17 hours ago.
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Who has the best sex tape? Who would you like to see in one? Tommy and Pam still hold the title for me. I would love to see a Rihanna or Amber Rose sex tape....Continue
Tags: sextape
Started by Felisha Johnson in Talk Ish. Last reply by Tone © 19 hours ago.
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Anyone noticed that, doesn't matter race it's just in general. Anyone been on social media and see the flooding of pics with father single one's and all and it be met with praise, admiration and joy?…Continue
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Welcome to the IIA's Central Arkansas Chapter Web site. If you are new to the site, please take a minute to look around. Is there something you would like to see here? Please give us feedback, and we will try to accommodate your needs.
In celebration of the Central Arkansas Chapter receiving the official proclamation declaring the month of May "Internal Audit Month" in the State of Arkansas several members were able to take advantage of a photo opportunity with Governor Mike Beebe. Pictured above (left to right): Nick Boswell, Darina Seminova, Mary Etta Qualls, Jonathan Adams, Governor Mike Beebe, Camesha Young, Bradford Gibson, Patrick McCollough, and Jackie Holloway.
Please notify me about upcoming events.
Visit The IIA on Facebook
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Follow The IIA on TwitterSubscribe to The IIA FSS Feed


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Pinwheel Centerpiece
Celebrate with this patriotic pinwheel centerpiece.
Courtesy of Prima® Marketing Inc.
Material List
- Rhinestones – Red, Blue and Clear
- Embellishments, Butterflies and Daisies – Blue, Red and White
- Scrapbook Papers, Solid – Styles Red, White and Blue
- Scrapbook Papers, Printed – Styles Red, Whiite and Blue
- Ribbon, 3/8" – Red, White and Blue
- Curling Ribbon – Red, White and Blue
- Rhinestones, 3mm-5mm – Clear
- 3.5" Terra Cotta Pot
- 3" Styrofoam® Ball
- Wooden Dowels, 1/8"diameter (9)
- Acrylic Paint – Brown
- Foam Brush
- Fabric-Tac®
- Paper Trimmer
Project Instructions
Cut three 6" squares, three 4½" squares, two 4" square and one 2" square from scrapbook papers.
Cut two 2½" diameter circles from scrapbook papers.
Mark pinwheel cuts on squares by folding and creasing squares at diagonal corners, then cut half-way down to center at each crease.
Glue dowel to center back of each pinwheel.
Glue any desired additional contrast papers to inside and outside of pinwheel before folding over points.
Bend alternating points to center without creasing, to form a smooth curve, and glue each securely.
Embellish as desired using rhinestone strips, flowers and ribbons as shown.
Glue remaining dowels to back of dotted butterflies, then when dry, glue a contrasting butterfly on the other side.
Add rhinestones to wing tips inside embossed circles.
Paint Styrofoam® Ball with brown acrylic paint and let dry.
When dry, glue painted Styrofoam® ball into terra cotta pot.
Tie a decorative ribbon bow around the upper edge of the pot and glue into place at the knot.
Arrange pinwheels and butterflies into a random group of various heights, by inserting dowel into the Styrofoam® ball. Add a small bead of glue to the dowel ends to secure.
Cover Styrofoam® ball with as many remaining daisy flowers, as desired.
Add larger clear rhinestones to daisy centers.


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Touring Tote in Spiced Crimson Roll
Regular Price: $149.00
Special Price: $74.50
- Overview
- Crimson and onyx wallpaper-inspired design. Onyx straps and crimson water-resistant lining
- 1 lined front pocket with magnetic closure
- 1 large zippered back pocket with removable changing pad
- 2 PPB signature side zippered pockets for small accessories, like a cell phone
- 4 spacious interior pockets
- 2 interior bottle or sippy cup pockets
- 1 interior pacifier pocket
- PPB-monogrammed plastic wipes case
- 3 carrying options: small hobo, long shoulder, Valet Stroller Clips®(included)
- Premium metal logo plate on front
- Double-headed zipper for easy opening
Dimensions: 10" L x 14" H x 6.5" W
Care: Dry clean only. Spot clean lining with damp cloth.
Purchase through us and RETURNS ARE SIMPLE. EXCHANGES ARE FREE.
For more information: Petunia Returns
- Reviews
Customer Reviews
- Great bag! Review by Goosiesmom
I decided to review this bag because it hadn't been done by anyone else yet. First, I love the colors of every PPB product I own and every one I've seen. You can not go wrong with any pattern. One of my favorite things about this particular bag is that it doesn't look like a diaper bag. I get compliments about my 'purse' all the time. Once my buddy is potty trained, I absolute plan to continue using this bag! The interior pockets are sufficient, and the two small exterior pockets by the sides are quite useful too. Coming with 2 straps AND stroller straps is awesome. I've always kept 1 change of clothes for baby in the bag, along with diapers, wipes, my wallet, my small makeup touch up bag, and a few toys. I exclusively breast feed and I'm not sure whether bottles would fit in here too once the other usual diaper bag things have been put in. When I carried rice cereal and a few containers of baby food, I couldn't zip this bag shut. It's quite a bit smaller (but ever-so-much cuter) than the boxy backpack. Something to consider, the height of this bag measures to top of handle where strap clips on, NOT to the zipper. I love it, but if you want a big bag, this might not be it.
(Posted on 3/23/13)


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Me: Child of the MOST HIGH, Giving HIM the Glory and Honor, Rejoicing in HIS name… Living according to HIS WORD
Me: Daughter, Sister, Aunt, Cousin, Partner, Poet, Colleague, Educator, Advocate, Scholar, Therapist, Interventionist… QUEEN
Me: Optimist, Visionary, Believer, Doer, Giver, Fighter, Lover… SURVIVOR
Me: Perfectly Imperfect, Extraordinarily Ordinary, Quietly Loud… INVISIBILY REAL
Me: Learning, Reaching…GROWING
Me: #OldSchoolDieHardLennyLoverSista meeting Wonderfully Interesting Spiritual People from around the world who… LET LOVE RULE
Me: MUZIKLILUVNLIFE!!!!
Hello, dear! Glad to hear from you. I hope you are well. I must say I am lately a little bit desconnected but I always try to keep in touch with you all sistas as much as possible via Twitter, Face or Instagram. I follow and read you and I am really happy to hear from you from time to time, my dear friend from New Orleans!
By the way, I think it is your Birthday today. If so, I'd like to wish you a very good one and all the best, mostly lot of Health and Love. I send you a very big hug from Barcelona. #LLR
Hello Sista!! Your presence has been missed!! Health is So important and thank God you are doing much better!!! All is well on my end, thanks!! NYC is full of activity gearing up for the pending holidays. How is New Orleans? Yes, I saw The Butler! I took my children to see it. I pray that it receives some formal recognition!! LOVED It!!
Stay Blessed!!
Heeyyyyyyyyyy :D ...it´s sooo nice to read about you, I was really worry about the fact, that I couldn´t read about you.
I´m really glad now,...get well soon and be blessed!.
In my world there is the fact, that I got a new job in a residential home for disabled people. Im glad to got this job, otherwise I`d been unemployed. But sometimes ist´s hard...yesterday and today I worked from 8.00 am to 8:00 pm and now I´m really tired.
So I want to wish you a wonderful birthday party and a wonderful start in your second life!
Tace care and be blessed...sending love...and don´t forget to
I'm glad you are in better health and back; missed you too. I've seen LDTB and thoroughly enjoyed it. The cast was great, it was amazing how at home Lenny seemed as an actor. I have my order in on itunes for the 20th Anniversary of AYGGMW but I believe I'm going to order somewhere else to get a hard copy of the CD. I'm also wanting to see a tour schedule how about you?
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March/April 2014
PHR Masthead
A Message from the Editor
Mary Beth Bigley, DrPH, MSN, ANP
Surgeon General's Perspectives: C. Everett Koop and the National
HIV/AIDS Strategy
Boris D.
Lushniak , MD, MPH, RADM
Recommendations from the National Vaccine Advisory Committee: Standards for Adult Immunization Practice
National Vaccine Advisory Committee
From the Schools and Programs of Public Health, On Academics: Incorporating Global Health
Competencies into the Public
Health Curriculum
Kate Winskell, PhD
Dabney Evans, PhD, MPH
Rob Stephenson, PhD
Carlos Del Rio, MD, FIDSA
James W.
Curran, MD, MPH
From the Schools and Programs of Public Health, Student Column: Demographic Disparities in
the Tobacco Retail Environment
in Boston: A Citywide Spatial Analysis
Dustin T.
Duncan, ScD
Ichiro Kawachi, MD, PhD
Steven J.
Melly, MS
Jeffery Blossom, MA
Glorian Sorensen, PhD, MPH
David R.
Williams, PhD, MPH
Volume 124
, Issue Number 1
January/February 2009
Find another Issue
Public Health Reports articles on this site can be viewed with Adobe Acrobat Reader.
If you do not have Acrobat Reader, visit Adobe's website to obtain a copy.
© 2014 Association of Schools and Programs of Public Health. All rights reserved.


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Men's Xodus 3.0 GTX®
RUN - Neutral
Xodus 3.0 GTX® features a waterproof breathable Gore-Tex® upper and an exclusive Vibram outsole providing great traction and protection. Weight 12.7oz. / 359 gm.
See the updates to the Xodus 3.0 GTX (PDF)
Available colors (Click a color to view)
Wateproof Breathable Gore-Tex™
Support straps on either side of the midfoot that extend to one eyelet and encase the foot to lock it down onto the midsole
Gusset Tongue
Gaiter Compatible
HydraMAX Collar Lining
A superior lining material that has great moisture-wicking properties as well as a plush hand feel
Lace Garage
Premium Sockliner;
HRC+ Strobel Board
An additional 1.5mm of EVA in the strobel board enhances the step-in comfort for an incredibly plush ride
Full-length ProGrid
20% more responsive than EVA, ProGrid™ provides incredible cushioning in a lightweight
SSL (Saucony Super Lite) EVA
Saucony's superior EVA blend that maximizes rebound and durability while minimizing weight
External Bedrock Outsole (EBO)
Saucony's plate that protects the foot from rocks, stones and other debris
4mm Offset
Heel-to-toe differential of the shoe, excluding the strobel board and sockliner
Exclusive Vibram Compound
Multi-directional Lugs


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Expanding Wood Panels
These expandable, freestanding wooden lattice panels adjust to your needs! They are great for use as a privacy screen, area divider, garden trellis, or even a boundary marker for kids and pets! The double panel creates a perfect disguise for outdoor eyesores. It beautifies your garden and backyard, while hiding the air conditioner, trash cans and more. The single panel creates an instant "gate". Setup couldn't be easier—just place the 36"-high panels where you want them, then adjust width as needed by pulling open the accordion-like sides. No digging or tools are required! Treated wood withstands the elements. Easy installation with included wood "feet." The double panel also comes with ground stakes.
*Additional Shipping Charge ($5)


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This theatre interview show brings together performers, directors, playwrights, designers, choreographers, producers and behind-the-scenes personnel from the American and international theatre, the interviews offer a rare opportunity for students and audiences to see and hear the people who create theatre engaged in thoughtful conversation with one another. With more than 900 past guests, the interviews have become an unequalled archive of theatrical talk, a chance to hear from the people behind the characters, stories and productions that draw us to the theatre.
The American Theatre Wing's Working in the Theatre receives leadership support from
Working in the Theatre is made possible with public funds from the New York State Council on the Arts, celebrating 50 years of building strong, creative communities in New York State's 62 counties.