text:
Bringing your own condiment(s) to a restaurant?
I have a favorite Italian restaurant not too far from my house. It's a family place, definately not white tablecloth dining... in season, we love to get their insalata caprese, because the owner makes his own mozzarella. (it's delicious)
My only complaint is that they usually put one lone leaf of basil on top and when we've asked for "extra" basil, they give us maybe two more whole leaves.
Knowing this, last night we went to same restaurant and I had a little zip-lock baggie in my purse, with lots of basil in it.
The waiter delivered our appetizer and when he left, I reached into my bag and sprinkled the basil over top. I got some funny looks from the table next to us and I think the waiter was a little confused when he came back to check on us, seeing the ample quantity of chopped basil across the plate.
was this wrong? We thoroughly enjoyed the appetizer but some how I felt like I was doing something forbidden.
(anyone else do stuff like this? Please tell me yes so I dont' feel quite so embarrassed)
I know for a fact that a rather famous Indian conductor brought his own chili powder, not trusting the restaurant's concept of "heat level" and I, on more than one occasion, have brought a mini-bottle of hot sauce, in case of "emergency."0
re: beevod
Zubin Mehta??0
re: arktos
And a free bottle of Frank's Extra Hot to Arktos0
re: beevod
Lots of people bring their own hot sauce to restaurants (I worked at one for years). No problem with that. But bringing actual food and sitting with people who are paying, that is a no-no. But a condiment? Of course it is ok.
And I see no problem with the cloth napkins either.0
re: LulusMom
Thank you!0
When we order a martini out, I love one with a long ribbon-like twist of lemon peel, Meyer lemon peel even better--usually get that stubby, mean chunk of peel with pith. So for awhile I was taking along my homemade twists to liven the drink. Another place had pleasant outdoor seating, but skimpy paper napkins and a few underseasonings--so for there we took along fabric napkins, Kosher salt, ground pepper and a little bottle of olive oil. And when I used to go to IHOP for pancakes I took along my own maple syrup.0
re: escondido123
I think as long as you are discreet, and you are not avoiding paying for something that the restaurant supplies. But I WOULD say the cloth napkins are over the line. They are pretty obvious while being used, for one thing, and it's a slippery, Special Snowflake-covered slope toward toting your own Charmin and linen hand towels. Just ask for a few extra paper ones.
I once had an outstanding meal at a high-end restaurant that concluded, unfortunately, with a cup of dark roast coffee, which seems ubiquitous at such places. I hate the stuff, which tastes burnt to me. Too bad there is never a choice of regular or dark. If I ever go back there, I will have a packet of instant in my purse. If the way they serve tea is hot water and an undunked bag, I will order tea and whip out my instant. Not as good as brewed, but better than dark roast. I have a cute little glass maple syrup bottle from Cracker Barrel, which served real syrup in individual-serving bottles. If I know I am headed for breakfast someplace else, I fill it up from my Trader Joe's Grade B bottle. If the weather is cool, I'll take a couple of pats of unsalted butter, too. For me, salted butter ruins toast, pancakes, and waffles.0
re: greygarious
So greyg, you are willing to take tea bag, maple syrup and unsalted butter but you draw the line at cloth napkins? Do you understand we only used them because we were the only people on the patio and if we had eaten inside we would have gotten nice cloth napkins? Was fine with us and the waiter couldn't have cared less. Guess we all have the place we draw the line...I guess there would be applause if I could afford to tote around a truffle.0
re: escondido123
Nope. Still tacky.0
re: thegforceny
I think that if I were to rank all the things that chowhounds have taken to restaurents on a scale of tackyness, cloth napkins would be the least tacky and the most justifiable on environmental grounds. I would not be embarrased to take a cloth napkin with me to a place that offers only paper.0
re: hala
But if you drive to the restaurant, that's kind of funny.0
re: LeoLioness
Go back and read the OP about cloth napkins. I don't believe it was about being 'green' but about the skimpy paper napkins not being adequate for the task.0
re: John E.
In actuality, it was about having a nice napkin rather than feeling like I was at some fast food joint.0
re: escondido123
Well hun.. I think we just have to manage our expectations.
Quite frankly I go to the restaurant to eat.. if I wanted accomodations I'd go to a hotel instead and pay for the linens to be laid out.
This seems as ridiculous to me as bringing your own silverware to replace plastic or bringing your own table cloth.0
re: wisenyoung
Hun? I don't go to a restaurant just to eat, I go to have a nice evening, have someone else cook for me, enjoy a different atmosphere, eat something I don't usually prepare, maybe try a different wine. This particular place had good traditional French food but it really lacked finesse. But we wanted to support the place because the food was good and this was our compromise. The place did eventually go out of business, but that would have been because not enough people came, not because we brought cloth napkins. Oh, and thanks for the idea on the silverware, though now my purse is starting to get heavy!0
re: escondido123
Any chance that was Bouchon in Escondido? We miss it.0
re: pine time
re: escondido123
Ooooh, we miss it so much! Have you found a French replacement in north inland?0
re: pine time
For classic French we go to Vincent's, otherwise Tango is now our favorite place.0
re: escondido123
Merci beaucoup.0
re: escondido123
Frequently, if I remember anyway, I will bring some extra paper napkins in my pocket because too often there is only one napkin provided. I prefer my unused flatware to remain on a napkin, I like a napkin on my lap, and I like another with which to wipe my mouth if need be. After writing that it sounds like I'm Felix Unger when I really am not generally that way.0
re: John E.
I think we all have habits that sound odd when written down but really aren't a big deal in reality. As to hostility, I must admit it surprises me because I thought this was going to be a rather fun topic when I first posted and didn't realize folks were so strict about what and what was not "allowed." Oh well, I figure as long as I'm not hurting anyone or causing a fuss, I won't worry about it.0
re: John E.
Regardless of the motive, it is still green.0
re: LeoLioness
You mean if escondido drives. I am very lucky in that I live in a big city and use public and active transport most of the time. But I have nothing against cars, we rent cars and use our car sharing service all of the time.0
There is a Chinese seafood buffet in Brooklyn that has lots of raw clams and boiled shrimp, but no Tabasco sauce. I would bring my own bottle. There was a vegan Chinese restaurant in Manhattan that did not have herbal tea. I used to take a box of te4a with half peppermint tea bags and half chamomile tea bags and I left it with the staff and they would bring it out to me when I dined. When in the south I am tempted to bring butter into the Waffle House. Real maple syrup would be a good idea too.0
re: phantomdoc
Seriously? A chinese restaurant that doesn't have hot chili sauce available? Only in America..0
re: FrankD
Tabasco is a specific brand of hot sauce, with its own flavor. As someone who grew up with Tabasco on raw oysters, I have to say that other chili sauces (like sriracha) wouldn't cut it.0
re: phantomdoc
tabasco? it isn't remotely chinese, why should they have it? I'm sure they had other hot sauces, chinese hot sauces if you asked.0
Yes, I have been known to bring my own condiment. Specifially, I like sweet n' low in iced coffee, McD's only has Equal, Sugar or Splenda. I hand the pink packet to the cashier and they are more than willing to put it in the cup before filling.
That said, bring a fresh vegetable/herb to add to a dish might not really be considered a condiment. But as long as you add it yourself, the restaurant should have no objection, provided it is not something they will provide at an extra charge. A patron should not bring something to add to a meal that the restaurant sells.0
re: bagelman01
So I'd be pushing it for unfolding a package of prosciutto and salumi to decorate the plate with?
re: cgarner
only if it was available as an option at the restaurant0
re: cgarner
Not at all. There's a pizza place near me that has beautiful crust, and tasty sauce, but they don't put enough cheese and pepperoni on it. So I bring a baggy of grated mozza, some additional pepperoni, and my creme brulee torch, and load it up. And it hasn't affected my waiter's tip at all.0
re: FrankD
Wow, that sounds like the definition of cheap. Don't they offer extra cheese & pepperoni? Or have you never thought to ask them? Glad it doesn't affect the tip, nor should it.0
re: Phurstluv
I think Frank was being facetious. (Or, only in Canada does a pepperoni pizza come without pepperoni or mozzerella).0
re: John E.
I went to a pizza place in Pennsylvania once, back in my vegetarian days, and was shocked (shocked, I tell you!) to find that their "plain" pizza came with pepperoni. It came out this way, and they wouldn't make one without.0
re: LulusMom
Wow! Good grief!! (am on your side here)0
re: LulusMom
tells me the pizza was made off-site and frozen well in advance and baked on order. yuck.0
re: hill food
I think you nailed it.0
For many years I carried a pepper mill in my purse so that I could have fresh ground pepper on my salads. Many times, I could see a peppermill on a side table, but it wasn't offered. I always tried to be discreet about it.0
re: tracylee
OMG me too! I love fresh pepper. Newport Seafood Grill gets big kudos because they have an actual pepper mill on every table.0
re: pdxgastro
I LOVE restaurants with pepper grinders on the table! Newport actually does a pretty decent job for a chain restaurant, and I never turn down an invite to eat there.0
re: tracylee
That's actually a great idea. I should remember it! The Dollar Store by me sells disposable pepper grinders that I use for travel/beach house/just in case I run out.
Is there anything worse than old pepper that doesn't taste like anything once you manage to coax 8 grains out?0
re: monavano
I actually became known at conferences for a club I belong to for bringing the pepper mill to local meetings, as well as District and Regional conferences. I can't do salads any more, but some old friends still ask if I have the pepper mill with me. I usually carry a small purse that holds room key, credit card, cash and pepper mill.0
Chefs don't like it if you even salt & pepper your food. They see it as an insult as they are supposed to have already seasoned it. But I always have my little collection of seasoning packets in my pocket, to be used in a stealthy manner:
soy saice
tabasco sauce
hot salsa
lemon juice
cajun seasoning powder0
re: arktos
That must be a BIG pocket, lol! I, too, bring my assortment!0
re: arktos
How do you carry lemon juice around?0
re: hala
TrueLemon is real powdered dried lemon in little packets. ATK gave it a good review. They also make orange, lime, and grapefruit versions.0
re: greygarious
At some Asian and Filipino markets you can get real calamansi juice in plastic packets and there's always some in our travel bag along with seasoned vinegar,pepper sauce,sriracha,soy,fish sauce and mae ploy.0
re: arktos
On occasion, some chefs can be funny about that, but only an idiot chef would have a problem with a person adding salt to their food. When I worked as a cook, the problem that I had was when people would salt it without trying it first. Now that is stupid.0
re: arktos
Be very discreet, bring your stealthy seasonings, and screw the pompous chef's ego. That's my story and I"m stickin' with it.0
Oh. Oh my. This is just too much. Be embarrassed.0
It has never even occured to me to take my own condiments to a restaurant. Frankly, I find the idea most odd.0
re: Harters
I would have to agree with Harters and thegforceny. This would be a practice that I'd find rude, odd, and a little creepy.
The only person I've ever known who did this had an eating disorder, and saying she had to have the salad dressing she liked or she couldn't eat was a symptom of her illness.0
re: jmckee
I'm with you guys. For me part of truly enjoying a meal out is just RELAXING and letting go of the compulsion to control every little detail of my environment. If everything's not *perfect* by my definition, so what? It's the way it is—and there's something to be said for learning to experience the world as is.
There's a holier-than-thou attitude implied by bringing your own ingredients—and also a passive-aggressive one.0
Wrong? No.
Ill-advised? Probably.
he makes the dish the way that he feels presents the flavors in the proper balance, and seasoning it with your own condiments sends a pretty clear message that you don't think it's good enough.
If it were Denny's and you wanted to dump hot sauce in your grits, nobody would care. But when it's a mom-and-pop with whom you have an ongoing relationship, it would be pretty easy to see it as an insult.0
re: sunshine842
My husband and I like to walk to dinner so that limits our options. The food may be good at our local places, but it is not being made by a chef that will ban you if you use salt and pepper. If they make a good martini but can't do a good twist, why shouldn't I bring my own? Same for cloth napkins or maple syrup. I think that's better than complaining because they don't have them and as long as you're circumspect I doubt anyone will even notice.0
re: escondido123
So you arrive to a restaurant with 1) cloth napkin 2) salt and pepper service 3) a bottle of olive oil 4) pre-cut lemon rinds and/or 5) maple syrup and you think that is an appropriate thing to do?
We will just have to disagree. It is beyond tacky.
Eat at home if you are that particular.0
re: thegforceny
When I read your description it made me laugh, very bag lady sounding. But really it was never all at once and not very often.. At one restaurant that had decent French food but only flimsy paper napkins we took cloth napkins--we were the only ones eating outside. Salt, pepper and olive oil were in little containers that fit into a tiny baggie that I only took out if necessary. Lemon rind was just a couple times at another place, until the bartender took the hint and learned how to make the streamer style. And maple syrup--you'd eat pancakes with maple flavored syrup? Now that is tacky. As I said, my options are limited so I adapt--and no one but the bartender ever notices because it sit outside where tables are in a line and nobody can really see what's going on next to them.0
re: escondido123
Reminds me of the Seinfeld episode where one of the character was taking real maple syrup to the diner.0
re: redfish62
re: escondido123
But...why did the bartender have to "take the hint"? Why couldn't you just ask to begin with? Same with the bistro that had cloth napkins indoors but not outside–did you ask if you could have some? If you like your pancakes with real maple syrup, why not just go to a place that offers it? Etc...Not trying to pick on you, but I am trying to understand. Same with the poster above who brought a peppermill, and though she/he spied one at the restaurant, "it wasn't offered"—why not just ask?
There are a few high-end, chef-driven places that don't offer S&P, but they're in a minority.0
re: tatamagouche
I am truly amazed at the people coming onto this discussion, not reading the whole discussion and then getting right into attack mode. Eariler you talk about "holier than thou and passive aggressive" and now you say you're not trying to pick on anyone but want to understand. That I would call disingenuous . You might want to try a different approach if your curiosity is genuine.
I like a ribbon of peel in my infrequent martini--asking for double twist gets you two of those mean little slivers. So tell me what it hurt for me to drop that peel into the drink that I paid for so I could enjoy it?
If you read the earlier post on the napkin, they didn't like to have them outside, that was the place for paper ones. So why argue and make a fuss when we could bring our own?
As to the maple syrup, that was many years ago when I used to go to IHOP with a group and we hated that there was no real maple syrup so we brought our own. Again, who were we hurting?
I go to restaurants I can walk to and that I enjoy. I order a number of courses, I don't complain or ask for off-menu items and I tip well. If you don't find that explanation sufficient then we will just have to agree to disagree.0
re: escondido123
Yeah, you're right—I was sort of responding generally/theoretically there and particularly to you here—so I apologize to you. I still don't agree with you—to me it doesn't matter whether it's an ingredient or part of a place setting, once you cross that line you're on the proverbial slippery slope. And so it could be hurting the restaurant insofar as once one customer does X, what's to stop the next from doing Y?
I said that such behavior *implies* certain attitudes, and to me (and apparently others on this thread) it does. But implications aren't facts, gut reactions aren't always correct, and I acknowledge that.0
re: tatamagouche
Thank you.0
re: thegforceny
I can't help but be on the same page as you on this one Theg.
If you don't like how something is prepared where you're eating, either don't eat there, have some backbone and say something to have it fixed, or suck it up and eat it.
Are paper napkins really THAT big of a deal ? Like seriously ?
Learn not to get it all over yourself by using your silverware properly (even if it's plastic) and there should be no overwhelming need for them either way....
Ugh.. I just don't get this whole ordeal.0
I've done it plenty of times, but never in a higher end place. When I was going to school in central Europe, a lot of the pub grub type places my friends favored did not exactly serve well seasoned food. I had a tiny tupperware thing that I put whatever condiments in that I felt might be needed. And I had a lot fewer crappy meals because of it!
I really don't think you were doing anything wrong.0
re: alliegator
I think you make a great point- I wouldn't dream of smuggling seasonings into th French Laundry, for instance. In that case, you're trying to show somebody up, is my gut feeling.0
I probably wouldn't do the basil thing but I've sure been tempted, especially at these pizza places that put one leaf of basil in the middle of the pie. I get it's the style but I want more!
My similar temptation has been to take lime with me when I go for pho. Many places around here have started serving it with lemon wedges, just not the same.
I do always carry a tiny salt shaker in my purse, mostly for movie popcorn but it has been pressed into service at restaurants occasionally and surreptitiously.0
re: grayelf
Off subject…is there a lime shortage or something? I've been seeing this lately too. There's a restaurant near work that has good pho, they started serving with a lemon wedge too… you're right, just not the same!
To expand on what Sunshine said, it is a "mom and pop" place and we have a fun relationship with the owner. His food tastes like food from my childhood… tastes like "home" (food my grandparents would make) we've had long conversations about Italy and the food of the different regions. And he's got a good sense of humor. Once my husband told him that I made the best whatever dish he's ever tasted (something that they serve on the menu) and he came around the counter and put an apron on me (laughing, mind you) and told my husband, that's it then… she's hired! We compare our Pizza Rustica and "sweet pies" at Easter every year.
It's a BYOB, so sometimes when we go, I bring him an extra bottle of my Dad's wine or my home made Meyer Lemon limoncello, he brings a piece of whatever home made dessert he has that day. They're just great people there.
I don't know if I'd be offending him more if I said "I really would like the caprese with a handful of basil instead of just one or two leaves"… or if he'd just roll his eyes and throw up his hands at me for adding more basil to the dish.0
re: cgarner
Regarding limes. I think there is at least a huge increase in lime prices. I was at a local mexican restaurant recently where they offered lemon to put on my taco rather than lime, the explanation being that limes were 4 times as expensive.0
re: cwdonald
Cwdonald, I almost fainted. Lemons for limes in Mexican!! Would be rioting here in TX. Rioting and anarchy. lol. :)0
re: DuchessNukem
Any port in a storm, is my way of getting a tart flavor to a beloved dish.0
re: cwdonald
in which case, I think it's fair of them....if I were the owner I might put up a sign explaining and imposing a temporary surcharge for limes...but 400% is a huge cost difference and the restaurant shouldn't be expected to swallow it.
Here's the walkthrough:
Let's assume, for ease of calculations, that the cost of a lime wedge is a quarter (25 cents). It goes on a plate for which our cost is $10. The lime is, then, 2-1/2% of the total cost of the plate -- pretty insignificant. (I'm using these numbers because they're easy to manipulate in my head...but they illustrate the issue clearly enough)
If the cost of the lime goes up to $1 a wedge (4 times the price), the lime is now 10% of the total cost of the dish -- that's enough to seriously skew profit margins -- which aren't that big to begin with in the restaurant business, and especially when limes are present in *so many* Mexican dishes.
I'd rather have a wedge of lemon, even if it's not my first choice, than have my neighborhood joint lose money because a secondary ingredient was soaring out of control.0
A friend used to go to his favorite Indian restaurants with a tiny Tupperware cup full of extra hot lime pickle ... not available on menu. He would get an array of other condiments, and no one seemed to mind.0
Cgarner, I feel your pain. That homemade mozzarella may be good, but how can the owner call it an insalata caprese with only 1 little basil leaf on it?! That's a crime. Basil is cheap (in season)!!!
I'm going to a potluck in August which calls for finger foods. I'm thinking of bringing a caprese appetizer: a toothpick with a cherry or grape tomato, a small bocconcino mozz, and a basil leaf. One on each toothpick-imagine!0
re: pdxgastro
Try scooping out the tomato pulp, adding a touch of balsamic & parmesan, then stuff w/ mozz & top with chiffonade of basil. Yum!0
re: pdxgastro
Again, I'm confused. Clearly, the restaurant *has* fresh basil—did the OP start with asking if they could have a little more? That seems to me the obvious place to start.0
re: tatamagouche
hi tatamagouche... yes, in my original post, I stated that whenever we've asked for "extra" basil, the extent of "extra" was an extra two leaves or so.0
re: cgarner
Yes, I saw that later, sorry. Do report back to let us know if you get anywhere with the owner about the fact that by extra you mean lots!0
re: tatamagouche
About asking for "lots" of extra [whatever]--we like lots of half and half in our coffee, and if we have to ask for those little containers, I try to make a joke of it: "just give me a cow" and haven't had any snarky responses.0
re: pine time
And I'm always embarrassed as the little pile of empty cartons cries out for recycling.0
In perhaps fast food places, it would be (slightly acceptable), but I would be appalled to see anyone add anything to what was served, seeing it as an insult to the chef. You don't like what they serve? Then eat at home.
If you do find it so unacceptable, maybe have a quiet word with the chef (or bartender if the martini isn't right. Adding your own seems pretty rude. Can you imagine going to a dinner party and then someone pulling out their own flavours to add?0
re: pj26
You have a point there! Bringing condiments to a house would be a bit forward, but it depends. I'd think it odd, but would not take it personally. Then again, I'm confident that way with my cooking.
I put out little salt and pepper sets when entertaining a big group. It doesn't bother me at all if they embelish my dishes. I'd put out hot sauce if guests want it on their eggs, for example.
Condimentizing (word?) is so personal and if one has the gumption and is discrete, then I say go for it in a restaurant.
I have to disagree with the "eat at home" comments. In this economy, an owner or chef would be the fool to turn away customers because they adjusted the flavor or seasoning a bit. Sure, an ego can be that big, and if they can afford to turn away business, that's their choice.0
re: pj26
pj26, my goal at a dinner party is to have my guests enjoy the food and company, if they enjoy something more because they added something to it, then no, I"m not offended. I don't get people (chef's) who are offended because someone would put salt or pepper on a dish, because people have different tastes and preferences.
my step-mom instinctively salts her entire plate before she even tastes her food... it drives my Dad crazy... she's a 'salt person' so why deprive her of enjoying her dish if she enjoys food that has a saltiness to it?0
re: pj26
My job is not to tell a chef how to cook--that is something I would consider rude. But if they don't know how to make a good lemon twist, truly who does it hurt if I bring my own and slip it into the drink--they get the money, I get a great drink. I don't take condiments everywhere, every time--and I haven't done it in years because two of the restaurants closed--but only when I know I want something that they skimp on a particular ingredient. Jeez, lots of you guys seems to think whatever anyone with a food "sensitivity" wants to do is fine--bring their own food, have long discussions with the chef etc. My opinion is if you go to a place, don't expect them to be doing all sorts of special favors for you, if you can without causing a fuss, do it yourself.0
re: pj26
In college we would occasionally swipe a bottle of sriacha hot sauce from the local Asian place (before it was available in every grocery store) to use on Bacon Double Cheeseburgers at McDonald's. It was delicious at the time, now....maybe.0
We go to an upscale (tablecloths, etc.) Italian that doesn't have gorgonzola cheese.
We asked them for it and they told us to bring our own next time as they have never stocked it - we did and we do! I could give a flying fig whether the people near us gape lol!0
re: Linda VH
Linda, you failed to mention what you needed the gorg cheese for.0
re: pdxgastro
DH and 14 year old like plain romaine with gorgonzola and vinaigrette dressing.0
I totally get you. Here in Toronto you can't get a malt, only shakes. I got sick of it! Malts are my favorite guilty pleasure. You can't even buy malt powder here. Only ovaltine which is not malt powder. Anyways I had some shipped here. The last time we went out for a burger and malt I brought some malt powder in plastic bag in my purse. My husband was MORTIFIED. I could not even use it. He was like if you take that I out i am leaving. Some people are crazy including my husband! I am willing to ruffle some feathers just like you:)0
re: danionavenue
I would call your husband well-mannered.0
re: jmckee
I agree - I think it's down to good manners and respect.0
re: pj26
Agree with the above two posts. Sometimes one can not have everything exactly the way they want and you know what, you'll just have to make do, go elsewhere, or stay home.0
re: pj26
How is it bad manners to enjoy your food the way you like it? As others have said, I'm sure that the restaurant would rather she bring her business there along with something that they don't serve, than to not bring her business at all.
In your opinion, I should
A) stop going to that restaurant, because they don't' put enough basil on the appetizer
B) send the waiter back AGAIN for MORE basil (thus alerting my 'friend' the owner that I'm sending something back TWICE and possibly hurting his feelings)
C) suck it up and eat the dish, though it's not as I prefer to have it
D) don't order the appetizer anymore even though we love the home made mozzarella, thus depriving myself of one of my favorite things on the menu
Please tell me which of these options is a "win" for anyone?
(I apologize for being snarky, but I get fired up when I see people calling others rude here…remember the old saying about pointing a finger at someone….)0
re: cgarner
C or D sound pretty good to me if you really are asking.0
re: cgarner
E) Don't worry about what anyone else thinks! Enjoy your salad with extra basil.
Win. Win.
I've never brought my own food (although a pepper grinder might be an idea) but if I saw you surreptitiously garnishing the salad with your own basil, I'd secretly smile to myself knowing your passion.0
re: monavano
The only time I've done this is at Starbucks with their breakfast sammy.It's a good sandwich but I think it needed something more,so I brought my own packs of ketchup.I can't believe the don't offer any kind of condiments(salsa,ketchup,mayo),it's not like I'd be insulting the Chef...0
re: petek
never mind the condiments you mentioned, Starbucks is pushing their ice tea, but you can't get lemon at Starbucks0
re: bagelman01
"but you can't get lemon at Starbucks"
That would mean that someone would have slice a bunch of lemons,that's just asking for too much.. :-D0
re: petek
They carry squueze packets of honey, they could stock the same size packets of lemon juice0
re: bagelman01
I was being facetious, hence the little :-D thingy.(lost in translation)
And if they carry packets of honey then surely the could carry some packets of catsup..0
re: cgarner
I'm just amazed at how uptight people are on this subject. It's not like CGARNER or I are going to The French Laundry with a pocketful of condiments. I can assure you that the owners of the restaurants where I've done these things are more than happy to have my business because 1) I order a drink, wine, appetizer and main--maybe even dessert. 2) I don't give detailed instructions on what to put on the side, what to substitute, what to bring me that's off menu. 3)I tip 20% 4) I don't demand to speak to the chef if something goes wrong. I like to go out and really don't see how wanting a true twist in my martini or a cloth napkin rather than cheap paper or real maple syrup rather than some flavored corn syrup has any effect on anyone else's meal--which is the only reason to consider it rude. As I have said, there are limited options so I make them work for me and help keep businesses alive.0
re: escondido123
Big +10
re: escondido123
I'd serve you!0
re: cgarner
If your relationship with the owner is as warm and friendly as you say it is, then *tell him* you like lots of basil, and offer to pay for the extra basil. Then cheerfully pay whatever the difference is.
Then he knows it's because you like *lots* of basil, and not because you think he screws up the dish.0
re: sunshine842
sunshine, you said a mouthfull (no pun intended) you're probably right about that. Maybe if we were to make our wishes clear to the server, instead of just asking for "extra" basil, ask for LOTS of basil, then I could avoid having to tote my own0
re: cgarner
and have the conversation with the owner, not the server (unless the server is a son or daughter, or the spouse of same).
THEN tell the server.0
re: cgarner
It wouldn't hurt to try anyway. I have a thing for lemon. Not just a slice, but maybe a whole lemon's worth of slices with a seafood meal. Also on veggies like asparagus, brussel sprouts, lots of greens etc. I always ask when I order for "a lot" of lemon slices and explain nicely (maybe even in a slightly apologetic tone) that I really have a thing for lemon juice. I am always accommodated, and never with attitude. I realize that lemon slices and basil served on the side are slightly different matters, but it's the same idea.
I attend and annual crab feed/fundraiser where all-you-can-eat crab is served. I dream about this event...the crab is always amazing. My first time attending, they ran out of lemon slices and drawn butter (the horror), which definitely impacted my enjoyment of the meal. It is a very casual event--the goal is raising $$ for our food bank--so the next year I brought lemon slices in a zip-loc bag and shared with my table. Probably not the classiest move of my life, but I'm okay with that.0
re: jlhinwa
but at an all-you-can eat fundraiser, it's not *that* big a deal...you're more-or-less donating the lemon to the cause, you're paying to help a charity...you're right -- not the classiest, but not as "non-classy" as hauling out a baggie full of lemon slices in a for-profit restaurant.0
You asked if it was "wrong"? I don't think it is wrong unless it is against the policy of the restaurant (to allow outside food in).
Tacky?....yes, a bit.
Sneaky?...It should be, so others don't think you are tacky and funny ;)
But if it makes your meal more enjoyable, then I can't see the harm in it. I have carried in hot sauce to a place before, when traveling I have packets of condiments in my car, "wet ones" in my bag, S & P at my office, etc. No harm, no foul.0
I've been the chef in this scenario.
About 30 years ago, I was an itamae when sushi bars were new and exotic. One of our regular customers used to bring in a little lunch bag with his own condiments. As soon as he sat down, he'd arrange a small container of chili paste, baggie with tiny wedges of lemon, a couple of small shakers with mystery powders, and I forget what else. It didn't matter what he ordered, he'd slather or sprinkle or adorn EVERYTHING with at least one of his additives, and usually two or three. I doubted he could actually taste the sushi under all that stuff. If this behavior wasn't boorish enough, he was a loudmouth know it all, to boot.
I hated serving the guy, and really wanted to ask him not to bring his own stash. My boss, the owner of the place, said we couldn't afford to turn away a customer when we were trying to get established, so I bit my tongue and served him. I even attempted to persuade him to eat the sushi as it was prepared first, but he insisted he was 'improving' it.
Eventually, he stopped coming in...and probably took his bag o' goodies to the tapas place across town. I hated that guy.0
re: ricepad
Being quick and subtle is key to doing anything of a personal nature in a restaurant. From putting on lipstick, sneezing, using a cell phone, disciplining your kids, taking a pill, removing an unwanted ingredient from a dish, complaining about incorrectly cooked meat, using a favorite condiment the restaurant doesn't provide. I believe as long as you don't call attention to yourself and don't cause problems, leave it at that. What I've done and the OP has done are not the same as "lining up containers" and being a loudmouth too. Funny thing is, it wasn't until the third time I brought my own lemon twist that the bartender came out and asked how I made such a fine, thin ribbon.0
re: escondido123
True, I probably hated that guy more because he was obnoxious than because he 'augmented' the food I prepared for him. I guess I didn't really care that he was spending big bucks on sushi to make every item taste like chili and lemon and rice, once he was done with it. It was insulting, but he was paying to insult me, so that was his right.0
re: ricepad
I love "paying to insult me." Did the guy know he was being insulting or was he just oblivious? My BIL is a retired Marine who spent many years hiding the flavor of bad military food with tobasco and whatever citrus he could get his hands on. Many years later, he still tends to go for those condiments and I think he carries a to-go tobasco.0
re: escondido123
Considering what a boor he was in all other aspects of his behavior, I think he was oblivious. And a crappy tipper, too, but that's for another thread!0
Wouldn't a restaurant (couldn't a restaurant) be faced with some legal liability if a patron brought their own fixins in, used said, and then complained of some food borne illness?0
re: RedTop
It might be so. A breakfast place near me makes spectacular home fries but of course the eggs are bland supermarket stuff. I once took two from the local poultry farm and asked the waitress if they could charge me for their eggs but fry mine - they refused, citing possible liability.0
re: greygarious
You are fabulous. (I think?) Did you bring your well-seasoned skillet for them to fry them up?0
re: thegforceny
Hmm...wow? Yea bringing in seasonings and hot sauce or anything along those lines is a bit extensive, but bringing your own eggs? I think that draws the line. As far as bringing in your own CLOTH napkins, that is also overkill. Why not ask the servers for a cloth napkin if it is that crucial? Also, does a napkin really determine how your food tastes? It hasn't affected my meal before.0
re: Laurenjo28
Because a cloth napkin is nicer and makes for a more pleasant evening so what's the big deal? And why does it matter to you anyway?0
re: escondido123
Do you also bring candles if you were hoping for a romantic evening for two and the lighting in the place is wrong? Or listen to your iPod if you don't like the music in the restaurant?
It just seems like a slippery slope to me...sometimes you don't get everything exactly the way you want it.0
re: LeoLioness
No candles, thank you. I don't own an iPod and I turn my cell phone when I go into a restaurant and I never talk on it. I also don't discuss dental surgeries, stomach problems or toilet training, all things I have had to listen to from other tables when dining out. I think my condiments are a lot less bothersome than all of those. And if you had a choice of just a few restaurants because you can't drive at night, you too might do a little something to improve your evening. I wish you well.0
re: escondido123
Well you gave an answer so I gave my opinion. It isn't a big deal, I just think it is over kill. If I'm not mistaken, in a previous post you did say the restaurant supplied cloth napkins inside, which led me to believe you could simply ask for one.0
re: thegforceny
So she brings eggs and is fabulous but above you tell cgarner to "suck it up" or "don't order it". Why the applause on the one hand and nastiness on the other?0
re: escondido123
Because I am assuming greygarious is being facetious!!! Bringing in eggs? he/she MUST BE joking. Geez.0
re: thegforceny
I am assuming greygarious was being facetious about bringing in eggs.0
re: greygarious
Not exactly the same scenario, but my boyfriend has a lake cabin and was headed up for a boy's weekend. There's a local bar out in the middle of nowhere that has great burgers, that you can get with a whole list of ingredients, including a fried egg. The guys placed their orders, but were told the kitchen was out of eggs. Since they had packed food in for the weekend, they had a couple dozen eggs out in their coolers, so they asked if the kitchen would mind frying those up, and the cook was happy to oblige. This is also a place where we've seen them take unfinished leftovers and dump them in dishes out back for the local stray dogs, so I don't think they're too concerned about liability issues.0
re: gmm
Also, just about every major fishing destination (lake or ocean) has restaurants that will take your day's catch and cook it for you. I've never brought in an egg, but I'd rather have a professional cook that skate or shark or whatever we caught that day.0
I think we all need to think back to the scene in 'To Kill A Mockingbird' (book or film, your choice) when a little boy guest ask for and then pours syrup all over his dinner. Do we remember what the cook said to Scout?0
re: pdxgastro
Fabulous. You're so right.0
Okay, I love food, but I can't imagine doing something like this. If the food is so inadequate it requires such a remedy, I'll eat somewhere else. I'm not such a delicate flower that I have to correct seasonings that somehow offend me.
Exception: airplane food. You're trapped. If you get food at all, it will be nasty, so bring those condiments along (if you can get them through security) and go to it!0
re: Isolda
You don't always have the option of eating elsewhere. That said, I usually just eat whatever I can or stay hungry simply because I would never think to carry condiments around. Just not my personality.0
re: Isolda
Yeah. How far gone are you if you take basil to a restaurant just in case the food isn't done perfectly the way you'd make it at home? Aren't you setting yourself up to be disappointed? Aren't you planning to have a bad time? Crap -- just stay home and cook if you already have decided you won't have it the way you like it if you eat out.0
I figure it this way....if you enjoy the restaurant and will continue to go....then do what makes you happy. That being said, if it is a restaurant you frequent you may ask to speak to the chef and explain that you are a regular and that you'd prefer more basil. Maybe other customers would prefer more as well and just don't go as far as to bring their own.0
I'll share this story here again because I think it is cute and topical. Some decades ago I was dining with friends at the old original Le Cirque in Manhattan, and I noticed a little old man dining alone at a nearby 2-top. When his entree arrived, I noticed him retrieving a small jackknife and a little bag from his jacket, and next he was shaving a truffle on his meal. Later after he left I asked our server about it. He said that's the little old mans table, he eats there every night, and almost always brings a truffle. They obviously had no objection; who could?0
re: Veggo
That *has* to be the most fabulous and expensive condiment to bring! Ding ding ding, he wins the prize.0
In defense of bringing a cloth table napkin, why are people name calling instead of applauding this person for being environmentally conscious? We quit buying paper napkins at home we now use cloth napkins. It's just better for the environment. The amount paper products that are used and thrown away (un-recycled) from the restaurant industry is deplorable. I say kudos for doing your part. (Even if being environmentally conscious wasn't your intention, you're doing a good thing by bringing your own)0
re: cgarner
errr....not necessarily. Cotton production is highly damaging for the environment, but if you use linen that is better. While overall fabric napkins are better, don't kid yourself that they are beyond reproach. Very good article about it here:
re: pj26
I buy all our napkins at Goodwill or other resale shops so I don't think the cotton production pollution should be on my head. Also, they didn't like to bring cloth napkins outside because they said they had a tendency to "disappear."0
I know some Japanese folks who bring their own soy sauce and wasabi (or yuzukosho) to steakhouses, since it's not a common condiment to ask for. While bearnaise sauce, compound butters, and steak sauces can add some flavor to a steak, it seems that those are far too heavy to add to an already heavy hunk of protein for many Japanese. I have to admit, I really like the yuzukosho/soy sauce for my steak as well.0
A few months ago, I was invited to Red Lobster. I try to eat healthfully, and I knew that the grilled seafood options would come with buttery sauce. I brought a vile of my own sauce inside of a plastic bag for double protection in my purse. It was seasoned fish sauce (nuoc mam pha). I was very discreet about it, and somehow no one smelled or noticed it in the extremely crowded, musty, and cavernous Red Lobster. I just poured it on my lobster tail, scallops and shrimp. I felt so clever and smugly proud for not having the butter sauce but instead having a light chile garlic fish sauce drenched seafood platter. Yum! Bad manners, rude, weird, I know. What if the fish sauce had spilled in my leather purse? I know! But I would do it again in a heart beat!0
re: luckyfatima
It would have been vile if your vial had spilled...0
wow, never thought of this! I just wouldn't have gone back to that restaurant.0
OP, for a split second there I thought you were talking about Spirito's in Elizabeht, NJ. It's an old school, non fancy, red sauce pasta and pizza joint.
They always bring out Italian bread and a shaker full of parmesan cheese....no butter. Ever. Don't ask for it. It's one of those tough love, type places. Consequently, Spirito's regulars who must have butter with their bread have been known to bring their own. It's not frowned upon as it is part of the restaurant's quirkiness. In fact. over the years, people have joked about getting up a little butter stand outside the restaurant :)0
re: HungryRubia
I have travelled with a small pepper grinder. I have also been known to have a small baggie with Thai bird chiles and sawtooth herb, plus the occasional lime, when I go to certain pho places that overlook these items on the side plate of sprouts and herbs. I am discreet about using them, but if challenged, would simply state that they are essential to my enjoyment of pho and since they opt not to include them on the herb plate, I am merely supplementing from my own stash.0
I do not and would not.
What is served to me when I eat out is a reflection of how the restaurant/chef/whoever prepares the dish. If I dislike it I either mention it to the server or, if condiments are needed, ask for it or simply note that such-and-such a dish at such-and-such a place is not to my liking, and try to remember that if I were to return.
Insofar as the Insalata Caprese you had with insufficient basil - I would ask for more, note they would only furnish two more leaves, then not order it next time if they still refuse to provide more basil even if I offer to pay for it.
Have you tried asking them if they would sell you the mozzarella to take away with you? (And make your own insalata caprese at home)0
re: huiray
I don't get it though. If the restaurant doesn't care....and the customer doesn't care...why should you care?
Why should the customer change their behavior because you care? ("you" as in "other people", not specifically you).0
re: sedimental
Thank you. When I have commented before about other diners being rude, crude, disgusting, noisy etc, I've often been told to just mine my own business. So now I say, if the woman next to you slips a ribbon of lemon peel into her martini, MYOB.0
re: escondido123
I wouldn't *say* anything -- but I'd think they were weird and lacking in some social graces.0
re: escondido123
I agree that one should mind their own business in a restaurant. It doesn't hurt me if another patron takes out a pepper mill, a cloth napkin, a ziplock baggie with lemon wedges, or a tupperware container full of olives. And I don't think that it is in the restaurant's best interest to curtail this activity.
It reminds me of this scene from the movie Big Night, where a customer wants spaghetti with her risotto.
That being said, I do agree that in most cases, the things described above are tacky, and bordering on rude. That's fine. Lots of people do things that other people find tacky or rude. You live with them when you agree to be a member of a society.
I used to travel with a colleague who always embarrassed me. When asked if she wanted mushrooms on her steak, or bacon on her potato, her response was "I want everything that is free." I was always mortified.
You have a right to be tacky and rude as long as it doesn't hurt anyone else.
We could be having the same argument about people who wear flip-flops and shorts and t-shirts with tacky sayings on them to dinner. "Hey, it is my meal and I am paying the restaurant. Why shouldn't i be able to wear what I want?" You can wear what you want, and the restaurant has the right to serve you or not. but there are accepted behaviors in a polite society. If you choose to behave differently, that's fine. but other people have the right to look at you and think "Crass."0
re: 2roadsdiverge
Well said.
What bothers me most about this discussion is the fact that it seems to those who indulge in this tacky behavior, don't want to hear from those of us who consider it rude, vulgar, tacky, crass whatever. As if our opinions don't count, and only want to hear from those who agree w said passive-aggressive behavior. If you don't want to hear other opinions, maybe you should go somewhere where diverse opinions are not allowed.0
re: Phurstluv
Now there ya go!
People don't seem to understand that yes they do indeed have the right to do these things (most of the time, unless the restaurant sais otherwise I suppose) but whether or not it would be "acceptable" in polite company is apparently escaping them completely.
Yes you are allowed.. but good manners and etiquette are something else alltogether.
Now some of you are surely saying to yourselves that I've insinuated things that were less than becoming of other posters that may certainly be considered less than polite.. yup, I sure have.. I'm allowed0
re: Phurstluv
You are correct when you point out that everyone here is allowed their opinion. My opinion is that your statement that it is "rude, vulgar, tacky, crass" to bring condiments into a restaurant is going a bit overboard. While I believe it can be described in that manner in some cases, I also believe it would be incorrect to use those words in all cases. I think someone could bring their own sweetener, peppermill, sea salt, etc. without being rude, vulgar, tacky, or crass.0
re: sedimental
@sedimental: Hold on there. I said nothing in my post about judging another patron of the restaurant dining there at the same time as I did, as you are accusing me - or any other observing patron - of doing. I merely stated what I would do and why. I then said what I would do if I were to order that insalata caprese. I then asked the OP if he/she had thought of enquiring of the restaurant if the cheese could be bought from them. That was it.0
re: sedimental
I don't get the fact that the OP is asking for our opinion, and if we disagree, we get jumped all over on??? Since we disagree with the premise, we have no right to say so?? We're supposed to STFU and only those who agree should be allowed to comment?? Sounds like our current main stream media problem.0
re: Phurstluv
Disagreement is great, different strokes for different folks, I just don't get the name calling
Crass, rude, tacky, impolite.. what's the point?
If I want to tell someone I think they're wrong, I can think of many other ways of doing so without all the name calling. I don't mean to direct ALL of this at you Phurstluv, this just seemed to be the best place to "insert comment here"0
re: cgarner
+1. It's a food board, folks. Lower the hackles and.... be nice. You know, all the things you learned in Kindergarten ;-)0
re: monavano
But that is was adjectives are for: to describe the situation. It IS, in many posters opinion, a tacky and crass activity. How else to describe it? It is this particular act that is crass and tacky, not the entirety of the person per se.
I honestly can't think of another way to describe it.0
re: thegforceny
"But that is was adjectives are for: to describe the situation."
Adjectives that kept coming to my mind while reading this thread: hostile, condescending, smug, argumentative, and piss-elegant.
This board could use an ignore list.0
re: padkimao
Fair enough. Never heard "piss-elegant". Good one!0
re: thegforceny
+1. Piss Elegant. That's a new one!0
re: thegforceny
Adjectives=name calling, thinly veiled, of course ;-)0
re: monavano
I guess, but as I noted below, I don't know how those of us who feel the answer to the OP's original question—"Is it wrong?"—is "yes" can explain why we think it's a "yes" without hurting someone's feelings. Again, it's the nature of an etiquette/human behavior thread. I'm sure there are ways, but clearly none of us have figured them out in this instance.
Not to turn this into a meta-thread about the etiquette of posting about etiquette.0
re: tatamagouche
Well said.
I think a polite way to disagree is to say "I wouldn't do it, but hey, that's just me". We're not talking about public urination here ;-) It's rather benign stuff, really.0
re: huiray
I see. So I should simply "enjoy" the faux maple syrup? Not happening. If a place offers real maple syrup at a premium, I'm happy to get it, but if they don't have it, I'm bringing my own or staying home and making pancakes. Perhaps if I do that I should feel self-righteously great about not bringing my business to a local restaurant that I generally enjoy. Some folks here would do well to get a (different) "hobby."0
re: lifeasbinge
If you want to dine there, why not order something other than pancakes or whatever you put the syrup on, instead of looking crass? Or, as you put it, stay home and make pancakes?
The only ones who are feeling self-righteous are those that are bringing in their own condiments anyway. Those are the ones that need a different "hobby" as you put it.0
re: Phurstluv
Because I choose to, and I really could care less whether you like it or not.0
re: lifeasbinge
and also, this is an area where it's the ONLY place to go out for breakfast in about 20 miles. The kitchen could care less, the other customers are friends and don't care AND I just said that if they had maple syrup, I'd happily pay a premium for it. What part of that is unclear?0
re: lifeasbinge
If this is a place you regularly go to, and I think this is particularly pertinent if you go "en masse" and your group of friends feel the same, you might want to suggest they offer the real syrup at a premium so that you don't have to tote your own.
Business owners are always looking at ways of bringing in more clients and especially to make more money. Seems to me you care a good deal for the well being of the local merchants, why not do your best to help them out with a good suggestion.
This seems to be another example of someone preferring to complain and be uncouth in behavior, than to act on their own expressed sentiments and do a little good for someone else instead of just thinking about themselves.0
re: wisenyoung
I have no dog in this fight, but I do have a friend who has her favorite Mom & Pop restaurant keep a bottle of her favorite sauce there just for her. They've even named a menu item in her honor,0
re: pine time
I think this is the best possible outcome (well, not the menu thing although that is awesome too!). If you are a regular at the restaurant, they should be able to accommodate you without you having to carry in your own supplies.0
re: lifeasbinge
I have a friend who keeps his own bottle of medium (or number 2 grade) pure maple syrup at his local breakfast joint. He is a regular and they are happy to keep his bottle on hand for him when he comes in. He is a loyal customer and a good tipper. Nobody has a problem with the arrangement.0
re: 1sweetpea
Thanks, sweetpea, that is exactly what I've been saying, and for something as simple as that, I've had a load of invective directed my way that is nearly unprecedented. It honestly makes me want to leave Chowhounds and never return, but I suspect that's what some people want - to keep it as their private club and chase off anyone who isn't like them or in their in-crowd.
I'm pretty sure that if I asked waitstaff, kitchen, other customers, and they all said it's OK, people here would still be as angry and critical. I can hear it now "sure, they said that to your face but REALLY..." blah blah blah. Be sure and come over to my table and call me names to my face the next time you see me dining at a restaurant near you. If you have the wherewithal, that is.0
re: lifeasbinge
There was a time when I carried my own toasted sesame seeds for sprinkling on my vegetable-based sushi rolls. Freshly toasted seeds taste great, while the commercial ones tend to taste woody and stale. It wasn't cool and I knew it, but I was smitten with the seeds. One sushi chef started sprinkling my maki with toasted sesame seeds. While they were the commercial kind, I really appreciated his generosity and willingness to make customers happy. I stopped bringing the seeds after that. I've since moved on to eat raw fish, so there is no longer a need to perk up fairly bland vegetable rolls.0
re: lifeasbinge
The thing is, threads about etiquette are based on value judgments—the OP asked: "Is this wrong?"—so they're guaranteed to raise hackles. The only way to avoid criticism in such cases is to not ask for it by posting. Conversely, the only way to avoid insulting someone in such cases is to not criticize the human behavior in question. It's the nature of this type of thread. I for one might try to avoid the phrase "passive-aggressive" from here on out, especially since in using it, I admit I may have been being exactly that.0
re: lifeasbinge
Wow, good thing you aren't overreacting.
Oh wait, you totally are. I guess when you said upthread that you " could care less" you didn't misuse the phrase "couldn't care less"?0
re: lifeasbinge
re: lifeasbinge
The OP asked for opinions and got them (in spades). People draw the line differently -- I carry a lovely little Peugeot peppermill in my purse and use it discreetly. However, one of my favorite restaurants uses really crappy paper napkins that I HATE, but would feel like a freak if I took my own cloth ones. I wouldn't take any of this personally.0
re: pikawicca
I wouldn't do it either where other people were dining. The place I did do it never had anyone eating outside so it was just us and the waiter, who couldn't have cared less and I doubt even noticed. That place didn't survive because in spite of good food, the service was generally quite bad.0
re: escondido123
If you can do it and no one knows, where' the foul?0
re: pikawicca
That was my thought.0
re: pikawicca
there's a table koan - if nobody noticed, did it even happen?0
re: pikawicca
Or even if no one notices. I think part of the problem on this thread is that we're now all Thinking Hard about the issue. I will confess that I find bringing your own condiments, basil, and/or napkins a little weird and possibly tacky when I read about it here, because my full attention is devoted to the idea, but honestly if I were a fellow diner I very much doubt if I would even notice. And if I did it certainly wouldn't ruin my meal. At worst it would engender an amused look, which really in the scope of things that usually happen to me in most days is not even a blip on the radar.
{this was in response to pikawicca's "if you can do it and no one knows" comment-it replaced itself and I'm not up to restructuring my first sentence...]0
re: pikawicca
Exactly. It's the nosy bodies that care what you're doing discretely.0
re: monavano
If you're truly discrete, others wouldn't notice in the first place.0
re: LeoLioness
Exactly. Others should MYOB.
I mean really, what they going to do? Call the condiment police?0
re: huiray
huiray, no, I haven't thought of asking for it for takeout... but that's a really good idea
(matter of fact Sunday "dinner" was a nice platter of Insalata Caprese with tomatoes from my Dad's garden all the fresh basil that we wanted, along with some salumi and other cured meats and wonderful bread. Probably the only thing that could have made the meal better was that home-made mozzarella... good call!)0
I see no problem with small things like condiments. I wouldn't bring my own cutlery, cloth napkins etc. I always carry wet naps though. I am on a seriously reduced sodium diet (Doc's orders) so I do bring my own salad dressing in a small tupperware container. If I plan on having fries I bring my own no salt ketchup and so on. I'm surprised no else has mention food restrictions or dietary needs. On a side note we went to a fine dining restaurant for our son's 21st birthday. (His choice) The menu had nothing my daughter would have eaten at the age of 11. I discreetly asked if they could prepare chicken fingers as they had chicken on the menu. I was told no and she had to order off the menu. I again asked if there was anything the kitchen can do for a child. Again the answer was no. Needless to say the bill was $900 for 8 people. That is the last money that restaurant will ever see from us!0
re: 02putt
dietary restrictions get a free pass.0
re: 02putt
Might it not have been better to enquire of the restaurant at the time of booking if they could cook something special for an 11 year old who wouldnt want to eat any of their food? That way, you would have known of its policy (a hardly unsurprising policy given it is "fine dining") and be able to go somewhere else where your daughter might have got something to eat rather than stare at an empty plate all night.0
re: Harters
I understand where you are coming from but we didn't book it his mother did. Enough said.0
re: 02putt
You asked a fine dining establishment to make chicken fingers?0
re: pikawicca
At $900 if I wanted to slaughter the damn bird myself I should have been able to. Besides, they did offer lightly breaded fish and chicken was on the menu. It's not like I was requesting something they didn't already have. They even could have offered to make spaghetti and throw some tomato sauce on it. I don't see the problem. They offered no explanation, apologies or suggestions. Quite frankly they were pompous assess. Like a lot of CHers I have been to numerous fine dining establishments over the years and never been treated so rudely. Like I said I don't mind paying for good food and service but the food was just okay and the service was terrible. So I guess I had other beefs as well. But really, they could have offered some sort of explanation. For $900 I think I was owed that much.0
re: 02putt
Just because you don't "see the problem" doesn't mean it wasn't an issue for the kitchen. How were they rude about not making a special meal for a picky eater on the fly, exactly? Why didn't you call in advance if you knew you were bringing someone who is limited in what she will eat?0
re: LeoLioness
If it was a problem they could have explained this with more than a flat out no. The maitre de did not consult the kitchen. I barely had the request out of my mouth before I was treated like dirt for asking. Pardon me for expecting a little courtesy. My daughter was not a picky eater. She was your typical 11 year old. Maybe they should have had a sign on the door. No children allowed. Besides your missing the point. It is not that they would not cater to my request it was the manner in which handled. Whether you think I am right or wrong in asking a question and expecting an answer or explanation does not matter in this case. Considering it was 7 years ago I guess you can assume I am still a little bitter about the experience. Maybe I should have really ticked them off and brought out my pepper mill.0
I have thought about bringing a peppermill but never remember to do so. I really like fresh ground pepper, not the dust in most pepper shakers. I would not bring along a giant peppermill, but one like this:0
I have no issue with BYOC, but IMHO basil in a Caprese is an integral element, not a condiment. and I hate a stingy use of it.
but as far as condiments proper, someone posted this link a couple of years ago, makes one want to contact a distributor.
Heck, it's YOUR meal.
Take whatever you want to augment it.
My parfleche includes anchovies to augment the salads
cracked pepper for anything
Good wooden chopsticks if the food calls for them.
Two lemons, for fortifying water with vitamin C.
Enjoy the chef's offerings
Don't be afraid to add to them.
The secret is discretion
and proper decorum.0
cg--try Bacco at 202 &63. (Yesterday was so nice, we sought out the outdoor seating (below 90? Nice!) I think you're local?
Mom got the capprese salad and I got the margherita pizza. Both had very nice fresh mozzarella and fresh basil. Giovanni, the 90+ gardener, had all veggies growing: tomatoes, basil, zuccini, oregano, etc. Since mom showed an interest, he gave her two sprigs to plant (thanks, our front yard is full of herbs and spices ;) The smell was wonderful and we actually chomped those leaves more than the bread.0
Restaurants in Puerto Vallarta don't typically have lemons. At my age I can't switch to limes for seafood so I bring my own lemon. Used to be a real challenge to find here, even tried growing my own. of course now with Costco almost always available.0
My MIL always used to carry around garlic powder in her purse.0
I most always bring a small bottle of maple syrup.0
My BF and I went to Door County last June and every restaurant we patronized had ketchup with high fructose corn syrup in it, which I am zealously trying to avoid.
Someone at another discussion board suggested I bring my own individual HFCS-free ketchup packets and if management asks, tell them why. I just know BF would frown on this, but I'd like some input from Chowhound members just the same. :-)0
I wish I was a little more ballsy and had the means of carrying, and pretty much all food on planet earth is better with wasabi mayo. Well ok I exaggerate, but man do I love that stuff. Rare to find in a restaurant, of course.0
overall, my take on this thread, speaking personally, as someone who lives in a very restaurant dense area, is that while i get what people are saying, to me it seems that if you don't like the way a place does its thing, find another place.0
Hello all! I am a new "hound" and have read this thread. I am a home cook and a server in the Midwest. One thing that I would like to add to this discussion is that there are several rules that the health department imposes on restaurants. As much as I do not disagree with cloth napkins, extra basil, seasoning and lemon juice, I would caution everyone that many restaurants would frown upon their patrons bringing in outside accessories for fear that the local health departments might have an issue and impose fines or worse, close the doors.0
Fascinating thread. Damned if you do, damned if you don't. If you bring your own:
You're insulting the chef.
My dinner, my way, I'm paying for it.
You should suggest improvements to the chef/waiter/resto.
It's his/her vision, take it or leave it. STFU.
Support your local restaurant.
Give up and eat somewhere else.
Slippery slope. Could lead to flip-flops, sequined bras, and jorts.
No biggie. Just be discreet.
You're a rustic bumpkin if you tote stuff in, in your saddle-shaped handbag*.
I leave a special bottle/box of something at the restaurant, and it's all very cool.
Up to a point it's okay. By which I mean, what I bring is okay, not what you bring.
(Interestingly, I haven't seen reference to those who bring own Reidel glassware. Or those greenies who bring Tupperware rather than bring styrofoam home. Curious what the room attitude is on those.)
*I have a saddle-shaped handbag. It's adorable, and it makes me laugh. It has stains from the time I picked wild blackberries and toted them in it, back to my hotel. :)0
re: DuchessNukem
"greenies who bring Tupperware rather than bring styrofoam home" that question did come up somewhere here a coupla years ago, personally no skin off my nose, but apparently some in the business said since they couldn't guarantee the cleanliness of the container they might be held liable if someone got sick. (I sorta call BS as I could take the styro clamshell and leave it in the car long enough and get just as sick as with my scratched reusable plastic - not that I wanna be bothered schlepping that stuff around)0
Rarely beseen
are all these besmirchments
of them who have confidence
in their management of their condiments.
Or even their presaged pre-packaged additions
to give lift chef's poor renditions.
If you know
the resto
and you know that it's lackin'
then most discreetly
Have condiments, be packin'.
What beauty resounds from the stories above
of "regular" customers,
with real life relationships with the owners
and leave bottles of condiments in their safekeeping.
That's neighborhood way as it oughta be.0
re: FoodFuser
Love it, FoodFuser.0
A while back we occasionally went to a restaurant with a salad bar that did not have French dressing. We also had a family member that really liked that kind of salad but much preferred French dressing. The problem was easily solved by bringing along a small bottle of French dressing. Where is the harm in this?0
Discussion seems to be going in circles, and we've had to remove a number of angry and personal replies, so we're going to lock this thread now.0


text:
The couple keep things light at the New Jersey Nets game. Plus: Britney Spears, Mariah Carey and more
Credit: X17
Published: Thursday Dec 21, 2006 | 05:00 PM EST
More from PEOPLE
See More News
11 of 15
Jennifer Garner makes a list and checks it twice while out shopping in Beverly Hills on Tuesday. The actress returns to the big screen next month in the drama Catch and Release, about a woman who must come to terms with her husband's death.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.

subset: commoncrawl


text:
Free, multiplayer, online and Google Earth based flight simulator. This blog provides news, announcements and hints about flying GEFS.
Friday, 25 November 2011
- Reverse: the A380 and MD11 are now equipped with thrust reversal. Keep pressing '-' or 'PageDown' to engage reverse. Hit '0' to reset thrust to neutral.
- Stall alarm: a screen overlay will warn you when you enter stall on every aircraft
- Dynamic air density: lift, drag and engine performance are degraded with increasing altitude. Maximum airspeed will increase as air density decreases. Service ceiling, cruise speed at altitude and rate of climb should respect aircraft specifications but has to be tested more extensively.
- All four runways are used as default starting point so to spread traffic a bit. (runways are randomly picked for the first visit on GEFS)
- Aircraft model packages are optimized to load faster.
- Su35 flight model has been revised to be a bit more gentle and forgiving.
- A380 3D model has been improved.
Have a nice flight!
47 comments:
yay Reversal yay i LOVE the su35 and a380. Thanks Xavier!ReplyDelete
- Anonymous26 November 2011 05:15
finally we can reverse out of the gateReplyDelete
- Anonymous26 November 2011 05:45
these thrust reversers are great i landed the a380 halfway down the runway at lax and still came to a complete stop before the endReplyDelete
- Anonymous26 November 2011 06:49
the ge plugin crashes every time you put the map up can you please fix this coz its f***ing anoyingReplyDelete
- Anonymous27 November 2011 04:36
Using Firefox 3.6.23 the talk feature loads quite slowly and I cannot see the flaps on the A380. It would be much better if fixed.ReplyDelete
- Anonymous1 December 2011 07:33
the thrust on the md-11 also stays at 100 now please fix also i couldnt get it above 30k feet without stalling WTF?????? please fixReplyDelete
- Anonymous3 December 2011 04:41
For the next plane(s) i want a DHL 747 and a Lockheed Sr-71A or A-12 BlackbirdReplyDelete
- Anonymous5 December 2011 07:56
List of Planes I would Like To Have On GEFS:ReplyDelete
2.SR-71 Blackbird
4. Air Force One
5.Space Shuttle
- Anonymous7 December 2011 08:49
I forgot to put some planes on the list.ReplyDelete
7.Learjet 45
- Anonymous9 December 2011 17:04
HELLO GUYS STOP ASKING FOR NEW FEATURE THE GUY IS VERY BUSY HE CAN'T DO IT ALLReplyDelete
- Anonymous10 December 2011 13:32
It's a great flight simulator!! I wouldn't mind to pay a monthly fee if it could have more features. What do you think?ReplyDelete
-- a
- Anonymous15 December 2011 07:23
if its not free i dont play itReplyDelete
- Anonymous21 December 2011 06:09
i know you are not listening to aircraft requests except i have got i really good idea you should add santa and his sleigh that would be coolReplyDelete
- Anonymous29 December 2011 17:01
Aircraft are great but please don't place them on the runways. Sure hate to colide with on upon landing.ReplyDelete
- Anonymous31 December 2011 00:44
Hey i haven't flown on this for a while mainly because it is really slow i might play again when you release the next up date.ReplyDelete
Azza........ Happy New Year!!!!!!!!!!!!!!1
ad 777-300er singapore airlinesReplyDelete
- Anonymous2 January 2012 14:39
may i remind you that the Google plug in is limited Xavier is not Google Employee so he is very (limited!!!)on what he can do as i previouslyReplyDelete
stated on December 9th 2011 please try and tone it done on requests alright please listen and Xavier do you mind me helping you out on any thing if so please let me know i am on here almost every day so please me know alright
- Anonymous6 January 2012 02:34
tjis flight sim is okayReplyDelete
- Anonymous7 January 2012 04:01
would it be possible to make the hud like a glass cockpit with some of the planes i think this would be better copy and paste this link (its a bit long!) if you were to add something like to indicator on the left it would be great nice work with the simReplyDelete
- Anonymous15 January 2012 17:01
Great flight sim could you please put all the instruments that a real plane has in the cockpit if you can and for the next gefs aircraft can we have a 747-800 any airlineReplyDelete
- Anonymous19 January 2012 05:54
Is it just me or is the helicopter easier to fly at high altitudes?ReplyDelete
- Anonymous19 January 2012 05:55
Airforce 1 would be greatReplyDelete
- Anonymous20 January 2012 00:59
I DID IT!!!!!!!!!! i finnaly landed the Su-35 properly you have to reduce the power to 20% when approaching the runway to keep it in the airReplyDelete
- Anonymous30 January 2012 01:34
Hey Xavier I flew to an island south of LAX yesterday and after I taxied off the runway I couldn't stop the plane from rolling when i was trying to park.ReplyDelete
Can you please add a parking brake toggled by the b key.
- Anonymous31 January 2012 02:18
i would like to see the cessena from the first version in 0.8.ReplyDelete
great work on the sim.
- Anonymous2 February 2012 02:04
Next 2 planes should be SR-71 Blackbird and B2 Spirit BomberReplyDelete
- Anonymous2 February 2012 03:30
Gefs has been lagging so much for me for me lately even after i turned multiplayer off can you please fix this problem.ReplyDelete
- Anonymous3 February 2012 01:35
Hehe I flew to area 51 yesterdayReplyDelete
- Anonymous5 February 2012 03:17
Xavier: I think for the next aircraft you should have one for planes and one for helicopters. Im one of the few that can fly the chopper properly on gefs so that would be greatReplyDelete
- Anonymous18 February 2012 10:11
Xavier: I was just looking at the forum and in one of your posts it said that you are working on a concorde. how long will it take to add it in also i cant keep all the wheels on the SU-35 and AlphaJet on the ground after touchdown.ReplyDelete
Thanks for all your work on this sim, GREAT JOB!!!
when you tochdown make sure your speed is low and right when you touchdown hold the up button (to go downwards) i had the same problemDelete
- Anonymous2 March 2012 08:58
Ill do some testing with the SU-35ReplyDelete
- Anonymous6 March 2012 23:17
Hi, this is a neat online app. One request, could we have an auto pilot feature for level flight. When I get up there, at times nice to give my arms a break whilst enjoying the scenery.ReplyDelete
Also, I have an iMac with a slimline wireless keyboard which does not have numpad keys or page up page down. Could you please make the reverse thrust use R key. Thanks, Steve
- Anonymous8 March 2012 03:48
Hi, I have been trying out the simulator, great application and use of Google Earth. The only problem I have is not knowing the positions of the stick for roll pitch and yaw. The Google Earth inbuilt flight sim has this feedback, would make it a lot easier to fly than waiting to see what the reaction of the aircraft is to keyboard or mouse movements. Thanks.ReplyDelete
- Anonymous13 March 2012 11:16
AC-130 C5 Galaxy or AN-225 for next planeReplyDelete
- Anonymous13 March 2012 14:24
What about new planes?ReplyDelete
why not add a a340-500 and a330-300 and 777-300er all,a330 and 777 korean airReplyDelete
and a340 air canada
- Anonymous30 March 2012 11:37
R is resetReplyDelete
- Anonymous11 April 2012 03:45
And tell him to add the B-787ReplyDelete
- Anonymous12 April 2012 02:02
I think having R as reset is annoying because when you press T to talk you always knock R and get reset can you change reset to Esc?ReplyDelete
- Anonymous11 June 2012 10:37
Can this simulaor be configured to an rc flight simulator (mode 2) control box?ReplyDelete
- Anonymous29 June 2012 16:11
I am addicted to this simulator, simply perfect relaxing and knowing earth and countries. I think its nice realistic, just enough to think you realy handle an aircraft :) Thanks for this game, i love it!ReplyDelete
- Anonymous3 July 2012 19:12
i cant get lights to work on the A380??ReplyDelete
Can you fix it?
- Anonymous6 August 2012 11:47
My name is lufthansa in gefs and i love the a380 and the md-11, and now i fly lax to san deigo evry single dayReplyDelete
- Anonymous22 October 2012 05:19
Auto Pilot would be superbReplyDelete
- Anonymous14 November 2012 13:20
Can you add Boeing 737-800 pleaseReplyDelete
New comments are not allowed.


text:
Hello & Welcome to Virtusave.com,
We're currently developed a unique apps system for Windows. It is being designed to support Windows versions XP and up.
Why are you building an apps platform?
We know that there are many app platforms out there today but what if you're not a developer? Well, that's were Virtusave steps in. Our app platform supports basic languages such as HTML with and it has a built in developer console and publisher. This means that you'll be able to create, build and publish an app onto Windows and it will run through out platform.
When will this be released?
We are hoping to get the first version of our platform published on 10 August 2014. Stay tuned to our website as we go through the stages of launching.
Tell me more!
We can't, yet. Following out website and we will update you when were nearer launch.
Speak soon
Chris @ Virtusave.com


text:
Netflix 2014 Problems
Netflix problems, 2014-03-03 posted by: anonymous abbeville, sc: i've been waiting a month to receive the new downtown abbey dvd. historically, dvds has been available with in 72 hours.. Comcast today: about those netflix problems… | news, Comcast today: about those netflix problems… they're real. but they're not just a comcast issue. by joel mathis | february 19, 2014 at 11:52 am. Netflix problems | ehow - ehow | how to videos, articles, Netflix problems. netflix, an online movie rental service, has dramatically changed the way people rent movies. for a flat monthly rate, netflix users can rent or.
Netflix promo codes: free trial w/ march 2014 coupons, Use these netflix coupons during checkout. dealcatcher is your guide for netflix coupon codes, promos and deals. never miss a netflix sale or online discount, updated. Carltonbale.com » how to fix netflix connection problems, The directions on netflix help page were clear as mud. i read your instructions and understood what to do right away. worked on first attempt after hours of trying. Netflix streaming problem | ehow - ehow | how to videos, Netflix streaming problem. nothing can take you out of the plot of a movie more than a sudden interruption in your netflix stream. you can stream movies through.
Netflix us & canada blog, Gilroy welcome to the official netflix blog. the authors of this blog are various members of the netflix team, proud to be helping change the way people watch. Netflix - mashable, Netflix is the world's largest online movie rental service with more than 23 million service subscribers. the platform offers instant streaming video as. Netflix: pictures, videos, breaking news - the huffington post, Big news on netflix. includes blogs, news, and community conversations about netflix..


text:
this wiki
| This article is under the scope of the Character Cleanup Project and has yet to be cleaned up to a higher standard of quality. It may contain errors, spelling, grammar and structure issues, or inconsistent formats. Reader's discretion is advised until fixing is done.
You can help clean up this page by correcting spelling and grammar, removing factual errors and rewriting sections to ensure they are clear and concise, and moving some elements when appropriate.
|Margaret Smith
|Biographical Information
| Coffee Shop Waitress (formerly)
News Reporter (currently)
| ½ Robin (mother's side)
½ Human (father's side)
|Hair color:
| John (cousin)
Frank Smith (father)
|Show Information
|Voiced by:
|Janie Haddad
|First appearance:
|"Caffeinated Concert Tickets"
|Latest appearance:
|"Merry Christmas Mordecai"
Margaret Smith was one of the main characters in Regular Show. Margaret is a female robin[1] who formerly worked as a waitress at the Coffee Shop with her best friend Eileen, across the street from The Park. Margaret made her debut in "Caffeinated Concert Tickets". Mordecai had a huge crush on her, and frequently found excuses to go to the coffee shop to see her. Margaret seemed to have a crush on Mordecai too, which was proven in "Meteor Moves" and expanded on in later episodes. It is mentioned in "Family BBQ" that her last name is Smith. After being absent since the Season 5 premiere "Laundry Woes," while attending college, Margaret reappeared in "Eileen Flat Screen," having become a TV reporter like her dad and moved back to town. Margaret is voiced by Janie Haddad.
Margaret is a 22-year-old robin.[1] Her feathers are red and white in color; her beak is curved. She has brownish spots on the sides of her head, which are comma shaped, and a curved hairstyle. When she isn't working, she usually wears jeans and yellow shirts except in "Caffeinated Concert Tickets" and "The Longest Weekend". She may be as tall as Skips.
Her personality can be described as kind-hearted, caring, and overall down-to-earth. She has rarely expressed anger. In "Butt Dial", she became angry after learning that Mordecai tried to remove the embarrassing voicemail he left her by hacking into her phone. Once she heard the voicemail, however, she ended up saving it as her ringtone and forgave Mordecai for taking her phone. She got mad at him once again in "Do or Diaper" upon discovering that her "date" with Mordecai was only for a bet. She somewhat forgives him, whispering in his ear: "Have a nice week, diaper boy." She also got mad at him in "Picking Up Margaret" when she and Mordecai were being chased by the Wickets. However, she ends up thanking him after they make it to the airport on time and alive. Margaret was also shown to be passionate about studying at her dream college in the City, but was uncertain about leaving Mordecai. In various episodes, it was mentioned that she had been working hard in school, indicating the deep importance to her of her career. In "Steak Me Amadeus", she bursts into tears after telling Mordecai that she cannot be his girlfriend. Shortly after, she runs out of the resturant, devastated that she has to leave him.
Love interests
Mordecai was a good friend of Margaret. In Seasons 1 and 2, they gradually became closer friends until season 3 and 4, when they expressed romantic attraction to one another.
In "Yes Dude Yes", Mordecai became upset when he thought Margaret was engaged to John, who he ended up learning was her cousin. Mordecai then asked Margaret to the movies, forgetting that he had already asked CJ. Near the end of the episode, Margaret showed signs of jealousy, primarily because Mordecai had hung out with and also asked CJ.
In "TGI Tuesday", Margaret showed some signs that she may have feelings for Mordecai. She answered excitedly when Mordecai asked if she wanted to hang out with him, immediately blushing afterwards. She was also embarrassed when she made a mess of her words while talking to Mordecai on the phone. Afterwards, at Margaret's party, Mordecai and Margaret slow dance, with Margaret laying her head on his chest.
In "Picking Up Margaret", Margaret says that she can always trust him, and that he is always there for her, something she can't say about her other friends. The pair share a kiss at the episode, leaving Mordecai dumbfounded and then overjoyed.
In "Meteor Moves", Mordecai planned to kiss Margaret at Makeout Mountain. Mordecai tries to be alone with her, but Rigby and Eileen get in the way, causing Mordecai to tell Rigby to go somewhere else on the mountain with Eileen so that he can be alone with Margaret. Margaret subsequently tells Mordecai that the reason she doesn't want to leave for college is because she would miss him. Mordecai leans in to kiss her, but the meteor shower starts, causing the pair to be pulled into "The Friend Zone" because of Mordecai's hesitation. Mordecai tells the Guardian of the Friend Zone that he has wanted to kiss Margaret for a long time, and the Guardian relents and gives him another chance. Mordecai then shows his true feelings and kisses her, with the Guardian pronouncing them "out of the friend zone". Mordecai and Margaret are then shown holding hands.
In the end of "Steak Me Amadeus", Mordecai asks Margaret to be his girlfriend, but Margaret tells him that she has been accepted into her dream college, Milten University. She declines Mordecai's offer, leaving the restaurant crying and Mordecai heartbroken.
Margaret rarely interacted directly with Rigby, with one exception being "It's Time", when Rigby makes Margaret laugh and almost manages to go to a movie with her, despite it just being an attempt to make Mordecai admit his jealousy. However, it is otherwise implied that Margaret and Rigby are good friends.
Margaret and Eileen are best friends the same way Mordecai and Rigby are. She is close to Eileen and reveals she does solids for her all the time in "Do Me a Soild". Margaret and Eileen formerly worked at the coffee shop together. Eileen also watered Margaret's flowers in "Diary". Following Margaret leaving the Coffee Shop to study at Milton University, it is unknown if they are still in contact with one another or if they have mantained as strong a friendship.
Margaret did not interact very much with Pops. In "Butt Dial", she asks him where Mordecai and Rigby are. She initially found Pops weird after he referred to her cell phone as the one Mordecai and Rigby "got sucked into" (when in fact that was literally what happened).
Muscle Man
Margaret has only ever interacted with Muscle Man once, in "Do Me a Solid". In the episode, Eileen, Margaret, and an uninvited Muscle Man eat ice cream sandwiches at the Park house, prompting Muscle Man to exclaim "Hey ladies, watch what else I can do with my ice cream sandwich!" Margaret then disgustedly tells Mordecai from the other room that she plans on leaving soon.
The two began interacting with each other in "The Longest Weekend", and appeared to be good friends. Margaret also shows that she doesn't have much patience for Starla's obsession with Muscle Man in the same episode. She, along with Eileen, helped comfort Starla when she was upset that Muscle Man didn't call, text, or email her.
Minor characters
Angel was Margaret's first known boyfriend during the series, mentioned in the episode "Mordecai and the Rigbys". This was before Margaret knew Mordecai had a crush on her. It is presumed they broke up.
Slasher was formerly Margaret's boyfriend, appearing in the episode "Caffeinated Concert Tickets". She got mad at him when he made fun of Mordecai and presumably eventually broke up with him.
Chad was a burly guy who was invited by Margaret to have dinner with her, Eileen, and her date during the episode "Cruisin'". The girls brought the guys along to raise the stakes and further intimidate Mordecai and Rigby regarding their bet on whether or not they could get girls' phone numbers.
Margaret does not interact or physically see CJ until the end of "Yes Dude Yes". Her jealousy is revealed after finding out that Mordecai and CJ had been seeing each other. Both were later seen fleetingly in Mordecai's imagination in "Survival Skills", fighting.
Tania is first mentioned in "Picking Up Margaret", when she informs Margaret (off-screen, no voice) that she cannot drive her to the airport.
Frank and Denise Smith
Margaret has a very close relationship with her parents, mostly her father. In "Do Me a Solid", she mentions that her father used to bring her to play mini-golf when she was a child.
Her phone's password is 'Daddy's Girl', as seen in "Butt Dial".
In "Family BBQ" it is shown that her dad is very protective of her and inherently suspicious of her boyfriends, while on the other hand, her mother is calm and polite to them.
Margaret also spent her Christmas with her parents that year.
John (Margaret's cousin)
John is Margaret's cousin. They are very close, as she was overjoyed when he got a new prosthetic leg.
Major appearances
Season One
Season Two
- "It's Time"
- "High Score"
- "Do Me a Solid"
Season Three
- "Camping Can Be Cool"
- "Cruisin'"
- "Butt Dial"
- "Yes Dude Yes"
- "Access Denied"
- "Death Bear"
- "Bad Kiss"
Season Four
- "Terror Tales of the Park II"
- "TGI Tuesday"
- "The Longest Weekend"
- "Do or Diaper"
- "Picking Up Margaret"
- "Meteor Moves"
- "Family BBQ"
- "Steak Me Amadeus"
Minor or mentioned
Season One
- "Meat Your Maker" (in Mordecai's imagination)
- "The Unicorns Have Got to Go"
Season Two
- "Peeps"
- "Brain Eraser"
- "A Bunch of Baby Ducks"
- "First Day" (non-speaking cameo)
- "Skunked"
Season Three
- "Bet to Be Blonde"
- "Slam Dunk"
- "House Rules"
- "Rap It Up" (mentioned)
- "Weekend at Benson's" (non-speaking cameo)
- "Gut Model" (mentioned)
- "Replaced" (voice only)
- "Trash Boat" (mentioned)
- "Diary"
Season Four
- "Pie Contest"
- "Bald Spot"
- "The Christmas Special" (mentioned)
- "Ace Balthazar Lives"
- "Carter and Briggs" (non-speaking cameo)
- "Sleep Fighter" (mentioned)
Season Five
- "Laundry Woes"
- "Every Meat Burritos" (mentioned)
- "Survival Skills" (non-speaking cameo)
- "The Thanksgiving Special" (mentioned)
- "New Year's Kiss" (mentioned)
- "Dodge This" (mentioned and flashback)
- "I Like You Hi" (mentioned)
Season Six
- "Lift With Your Back" (mentioned)
- "Eileen Flat Screen"
- "Merry Christmas Mordecai"
Overall: 47 appearances
Margaret-themed content
- Margaret's boss ("House Rules")
- Margaret's giant boyfriend ("Brain Eraser")
- Margaret's diary ("Diary")
- Quotes
- Even though she was introduced in "Caffeinated Concert Tickets", Mordecai seems to already know her; it has not been revealed how they met.
- In "Camping Can Be Cool", Margaret mentions that she attends a college in the City and also plans to quit her job at the Coffee Shop as soon as she graduates.
- In the same episode, she also mentions that she hasn't had a boyfriend for a while. The last time she has had a boyfriend was in "Mordecai and the Rigbys", although in "Do Me a Solid" she mentioned that she was seeing someone.
- Margaret's car strongly resembles a three door Renault Clio MK1.
- In "Cruisin'", "Bald Spot", and "Steak Me Amadeus", she wears the same outfit from "Do Me a Solid".
- In the beginning of "Do or Diaper", she wears the same outfit from "TGI Tuesday".
- From the picture in "Diary", she wears the same outfit from "It's Time".
- In "Carter and Briggs", she wears the same outfit from "Picking Up Margaret".
- In "Meteor Moves", she wears the same outfit from "Death Bear".
- Benson refers to her as "the coffee girl" in "Yes Dude Yes".
- Margaret is shown to be a fan of adventure movies, as seen in the beginning of "Death Bear".
- In "Pie Contest", it is revealed that she is horrible at baking pies. Mordecai reluctantly stated that Margaret's was the worst pie he had ever eaten.
- In "TGI Tuesday", Margaret blushes and hugs Mordecai's chest, an early indication of her reciprocating his feelings.
- In the same episode, it is revealed that she can speak Spanish.
- Despite being a robin, Margaret more closely resembles a cardinal.
- Though it could be argued that her feathers are red like a male cardinal's, while females' are pale brown.
- Margaret and Mordecai have kissed four times in the series so far; the episodes are "Bad Kiss" (in the original timeline only), "Picking Up Margaret", "Meteor Moves", and in "Steak Me Amadeus".
- They almost kissed in "Death Bear" and "Do or Diaper".
- A toy version of Margaret reveals her age (22).
- It is shown that she likes the band Fist Pump.
- Like Mordecai, Margaret also sports teeth despite both of them being birds.
- Margaret always wears clothes, with there only being two occasions she was shown without them: in "Terror Tales of the Park II" when she became a baby, and an early image of Regular Show with Mordecai and Rigby playing Rock, Paper, Scissors.
- Additionally, Margaret was originally intended to not wear clothes regularly, much like Mordecai and Rigby. This was changed later in development.
- It is revealed in "Family BBQ" that her last name is Smith.
- In the episode "Steak Me Amadeus", Margaret admits that she felt her relationship with Mordecai was the first one that could have actually gone somewhere.
- She has a cameo in the end of the episode "Eileen Flat Screen", as a reporter, marking her return.
The gallery for Margaret can be found here.
Main Characters of Regular Show


text:
|To understand this bike, you just need to look at the brakes: Shimano Saint with big rotors. You don't put those brakes on a bike for show, there are lighter, prettier brakes out there if you want to make a bike to look at. They are there for trying to stop a bike moving very, very quickly. The tyres are as close as you can get to a full slick in a 24" size.
|The contact points are minimal and functional. The saddle is just enough to brace yourself against and the footpegs are part of what makes this bike so hilarious. Pedaling would make it too serious and compromise the aero-tuck position, they also give it that wonderful childhood feel. Because you can't pedal, apparently you need to learn to corner with it, carry your speed through the apexes without compromising your tuck.
|I'm a sucker for the black and chrome, it just does it for me. The tubing looks weird at first, but as you spend more time around this bike it becomes incredibly beautiful. Don't ask how or why, it just does...
|JC, showing how it's done. If the thought of trying to hit 50mph in that riding position doesn't bring a smile to your face, then you have my sympathy...
About UsContacts
Cool FeaturesPinkbike Daily
RSSPinkbike RSS Feed


text:
Our Newest Items :: Downloads :: Hot Deals NEW :: Message Board :: Why Shop Here? :: Contact Us
Hot Deal
The Collected Card Magic of Mark Leveridge Vol. 1 - Book
$29.95 $9.95
Save: 67% off
Reward Points
No points earned yet on current order.
Log in to see how many reward points you have already earned
what a resource
I think MJM is great, what a resource.
It is always here before I know it. I have had nothing but great results, I shall continue purchasing until...
My first stop - For ANYTHING magic related.
I'm taking the time to do this with a damaged hand which is still very sore (gym accident with weights), and all because I believe these guys are...


text:
The Corpse on the Court
A Fethering Mystery
Add a Comment Add TagsPrint
+Save to a List
Save to a Shared List
Series that include this title
Item Details
- Description
- Full Record
- Contents
- Excerpts
- Reviews
- Summary
- A\V Summary
- Searching for more content…
Authors: Brett, Simon
Title: The corpse on the court
a Fethering mystery
[electronic resource]
a Fethering mystery
[electronic resource]
Publisher: New York, N.Y. : Severn House Publishers, 2013
Characteristics: 1 online resource
Summary: The genteel game of Real Tennis takes a murderous twist when Jude's boyfriend's friend winds up dead on the court.
Additional Contributors:
Statement of Responsibility: Simon Brett
Subject Headings: Court tennis Fiction Women private investigators England Fiction Fethering (England : Imaginary place) Fiction Jude (Fictitious character : Brett) Fiction Seddon, Carole (Fictitious character) Fiction
Genre/Form: Electronic books
Mystery fiction
Mystery fiction
Topical Term: Court tennis
Women private investigators
Fethering (England Imaginary place)
Jude (Fictitious character Brett)
Seddon, Carole (Fictitious character)
Women private investigators
Fethering (England Imaginary place)
Jude (Fictitious character Brett)
Seddon, Carole (Fictitious character)
Additional Physical Form Entry: Print version: Brett, Simon. Corpse on the court. Severn House Pub Ltd 2013 9781780290324 (OCoLC)805673237
Community Activity
CommentAdd a Comment
Apr 17, 2013
Typical Simon Brett-very readable and engaging.
AgeAdd Age Suitability
There are no ages for this title yet.
SummaryAdd a Summary
There are no summaries for this title yet.
NoticesAdd a Notice
There are no notices for this title yet.
QuotesAdd a Quote
There are no quotes for this title yet.
VideosAdd a Video
There are no videos for this title yet.


text:
Photos and Description of this 3 bedroom holiday villa in Essaouira
Oceanfront your next holiday villa is located 80km from Essaouira
Discover this Beautiful and Spacious Villa of 200m2, located in Heart of a Typical Fishing Village in the Old small Essaouira. A 80km from Essaouira Mogador.
Ideally located, with breathtaking views of the ocean, the sunsets surreal surprise you.
Nod to artists and lovers.
Quiet, Relaxation & Romance will be at the rendezvous between orange dunes and sandy beach. The village is surrounded by a lush forest of wild mimosas.
You can enjoy the freshness of local markets, stroll on the Promenade bordering the ocean, organize tours around where past and modernism combine in Douceur.
Villa consists of:
3 Bedrooms each with its own shower room and separate wc for your guests + 1 WC. One of the bedrooms is independent in the garden.
3 rooms, 1 Dining room, 1 kitchen, many closets and wardrobes, Satellite TV with Freeview
1 Sun Terrace 200m2 terrace with gazebo and 1 of 25m2.
Private Parking Place. Garden fenced 250m2.
Home Sleeps 8 ..
Your Pets are Welcome.
Internet connection wifi
- Suitability:
- Events Allowed
- Long-term Renters Welcome
- children welcome
- pets considered
- smoking allowed
- wheelchair inaccessible