Upworthy's book GOOD PEOPLE, now available - take a look!

Shop
 Explore 

restaurants

Humor

A mortified server accidentally gave customer a $5750 bottle of wine. Her manager had her back.

A perfect response to a $5717 mistake.

Canva Photos, Hawksmoor Manchester

An unwitting server accidentally gave away a nearly $6000 bottle of wine

Ever screw up royally at work? There’s nothing worse than that sinking feeling that comes when you realize you have to fess up to your manager. Next comes the uncertainty over whether you’ll keep your job or not. If your mistake happens to be one that costs your company money, let alone a significant amount of it, the stress is unimaginable.

A server at the Hawksmoor Manchester steakhouse and cocktail bar in England went through that same experience. She accidentally served a customer a £4500 ($5750) bottle of Chateau le Pin Pomerol 2001 instead of the £260 ($33) Bordeaux they ordered.

wine, red wine, wine glass, vintage wine, fine wine, fine dining, funny restaurant stories You have to wonder if normal people can even tell if they're drinking a $6,000 bottle of wine Photo by Jeff Siepman on Unsplash

The server didn't realize the mistake right away. It wasn't until later that a manager clocked the switch, leaving the poor waiter absolutely mortified. It's not every day that a server makes a $5700 mistake! The few that do rarely end up keeping their jobs.

However, the server’s manager decided to handle the situation with grace and humor, posting a lighthearted message on Twitter.

"To the customer who accidentally got given a bottle of Chateau le Pin Pomerol 2001, which is £4500 on our menu, last night - hope you enjoyed your evening! To the member of staff who accidentally gave it away, chin up! One-off mistakes happen and we love you anyway," they wrote.

— (@)

The manager even went a step further and excused the mistake by saying the bottles “look pretty similar.”

The post went mega viral, racking up over 53,000 Likes on Twitter/X. Commenters praised management and ownership for letting the server off the hook for an honest mistake.

"As someone who works in hospitality, bless you for being understanding and not flying off the handle at the poor lad/lass."

"Now that’s a good employer! Mistakes do happen, sadly some employees aren’t as forgiving and only see the value of what was lost. I’m certain your understanding and forgiving manner towards the member of your staff will win you more customers!"

"This is such a great way to deal with a member of staff who has made a genuine mistake - great to read about it, well done to the management team & a lot of leaders could learn a thing or two from this story. Thanks for sharing the story."

Working in any kind of customer service, especially food service, is brutally difficult and under-appreciated. These kinds of employees absolutely deserve some grace, so it's heartwarming to see them finally get some.

Other users teased that if this was the kind of service they could expect from the restaurant, they'd be making a reservation ASAP.

"How can I book a table?" someone joked.

— (@)

Hawksmoor founder Will Beckett later clarified the story to BBC News saying that the server had been working with a manager from another location because it was a busy night. The manager accidentally grabbed the wrong bottle and the customer apparently didn’t notice the mistake. (Sure they didn't.)

Beckett said the server is “brilliant,” but he’s still going to “tease her for this when she stops being so mortified.”

wine, white wine, red wine, fine dining, sommelier, expensive wine All wine is good wine. Cheers!Giphy

Some users questioned the very nature of a nearly $6000 bottle of wine. To be fair, reviews of the vintage call it "perfection," "luxury," and a "thrilling experience." Still, it can be hard for people to wrap their minds around such extravagance.

"Is no-one else disgusted by the fact that a restaurant charges £4,500 for a bottle of wine in the first place? No wine is worth that much; it's pure & excessive extravagance for the sake of it & I find it vile," a user commented.

Beckett followed up in another post adding that, while the wine was expensive, the restaurant has raised over £1 million ($1.3 million) for the Wood Street Mission children's charity.

This article originally appeared six years ago.

From Your Site Articles

restaurants

Community

Chef shares 100 life-changing cooking hacks he learned from working in restaurants

Some of these tips are so simple but oh-so-helpful.

Photo credit: Canva

You learn a lot about cooking when you work in restaurants.

Some people love cooking, some people hate it, and some see it as something to do so they don't starve. While the art and joy of cooking may be lost on some people, those who do enjoy it tend to have some secrets up their sleeves that might help the rest of us find the kitchen a more pleasant place to work.

Joshua Weissman is one of those people who loved cooking since he began cooking alongside his mother at age 3. He has since made a name for himself as a cookbook author, fine dining chef, and food educator with a huge following on YouTube. In one of his most popular videos, he shares 100 food hacks he learned working in restaurants, and there are so many gems that can make cooking easier, faster, and more fun.

- YouTubeyoutu.be

Here are some of the highlights:

Hack #1 - Washing produce with vinegar to make it last longer

Take three parts water and one part vinegar, add produce, swish, and let sit for 2-5 minutes. Drain, rinse, pat dry, and then store in the fridge.

Hack #4 - Peeling lots of garlic

He shares the bowl trick, where you put a bunch of unpeeled garlic cloves in a bowl, place a same-sized bowl upside down on top of it and shake vigorously. Theoretically, this peels all the garlic, but inevitably, it really only peels about half. Put some warm water over the ones that haven't peeled and let them sit for two minutes—the peel should then slide off easily.

Hack #5 - Bruise those fresh herbs before cooking

Before adding fresh herbs to a soup or sauce, give them a fierce squeeze in your hand to "bruise" them. This will release twice as much flavor, especially if you add them toward the end.

Hack #13 - Perfectly peeled eggs

We've all mangled a hard-boiled egg before. Weissman says to lightly crack your boiled egg, then roll it around and around on a hard surface until there are lots of tiny cracks, then submerge the egg in a bowl of water and peel under the water.

Hack #28 - Potato masher ground beef

That's it. Use a potato masher to smoosh your ground beef to break up all the big chunks. Works way better than a spoon or fork.

Hack #33 - Season high

High as in way above. Put the seasoning (salt, pepper, whatever) in your fingers and sprinkle it from a foot or so above the meat or whatever you're seasoning. This ensures the most even, maximum surface area seasoning.

Hack #45 - Peel ginger with a spoon

Instead of a peeler, which may take more of the ginger than you want it to, scrape ginger with the curved edge of a spoon. The spoon also makes it way easier to get around the little nubs and curves of the ginger root.

Hack #60 - Extend the life of fresh herbs that are going ick

If you have fresh herbs that are starting to go, wrap some string tightly around the end of the bunch and hang it somewhere with a little draft. They'll dry out and have a much longer life.

Hack #76 - Up your cooked veggie game

People often wonder how restaurants manage to get their cooked vegetables to taste so good. Weissman says it's quite simple— salt, lemon juice, and olive oil. Toss the veggies with them. That's it. "You'd be shocked how much that changes a finished cooked vegetable," he says.

Hack #81 - Make it easier to grate soft cheeses

Soft cheese like mozzarella or gouda can be hard to grate without making a gunky mess. But if you put the into the freezer for 15-30 minutes before grating. So much easier.

Hack #97 - For fluffy biscuits, it's all about how you cut the butter

Weissman says fluffy biscuits usually come down to how big your butter chunks are, and that people usually cut their butter into too small of chunks. Big cubes before cutting them into the dough and letting it be chunky will help you get the flakiness you desire.

There are so many more in Weissman's list of 100 that are helpful and useful for home cooks to know. (Especially if you cook a lot of meat or sauces—quite a few tips for those things in there.) Hopefully these hacks will make cooking a bit easier and more enjoyable for everyone.

You can follow Joshua Weissman on YouTube.

From Your Site Articles

food

Wellness

Here's why your brain says there's always room for dessert, even when you’re totally stuffed

Humans are hardwired for sweets, even after a big meal.

via Canva/Photos

Three teenage girls enjoying some cake.

Have you ever felt like you can hardly stand after having a big dinner at a restaurant, but when the dessert menu is dropped on the table, your stomach miraculously finds a way to accommodate another 800 calories of cheesecake? Does that mean you weren’t completely full, or your stomach can always find room for dessert? According to a recent study out of Germany, we’re programmed to find room for dessert, even when legitimately full.

The Max Planck Institute for Metabolism Research, led by Henning Fenselau, PhD, performed a study on mice after being confused by what they call “dessert stomach” or the strange way we have an appetite for sugary foods when we have zero interest in another bite of our dinner. The researchers found that after eating a meal, a paradoxical thing happens: the same neurons that trigger us to feel satisfied also create a desire for sugary foods simultaneously.

cake, eating cake, appetite, scientific study A couple enjoying some cheesecake.via Canva/Photos

To understand why this surprising effect happens with our appetites, the researchers gathered a hungry group of mice and fed them chow for 90 minutes. After the mice were satisfied, the scientists offered them another 30-minute period where they were given more chow or a substance high in sugar. The mice given a second helping of chow would take a little nibble, but if they were given a meal high in sugar, they would increase their caloric intake sixfold. For humans, this is like enjoying a filling club sandwich with soup and salad, then knocking back a nine-scoop sundae with whipped cream, nuts, and a cherry. “This vigorous stimulation of consumption of the high sugar–containing food was consistent across all mice,” the researchers wrote.

Is dessert stomach real?

The secret to “dessert stomach” lies in a group of nerve cells called pro-opiomelanocortin (POMC). When the mice were full of chow, these neurons fired off signals that they were satiated. At the same time, it also triggers the release of ß-endorphin, one of the body’s opiates that creates a feeling of reward that causes the mice to continue to consume sugar even after they are full.

It’s also worth noting that the opiate was released in mice that had never even tasted sugar before, showing they are hard-wired to consume sugar every chance they get. “From an evolutionary perspective, this makes sense: sugar is rare in nature but provides quick energy,” Fenselau said. “The brain is programmed to control the intake of sugar whenever it is available.”

— (@)

Scientists believe humans have a strong drive to consume sugar because its energy allows them to stave off starvation, giving them a greater chance to reproduce. However, fruit is often found high up in trees, so the primates would need a strong drive to climb the tree to get it. The amount of sugar provided by these fruits was relatively small, so there were no adverse health impacts from eating whatever sugar they could get their hands on. But in 2025, at a time when sugar is plentiful, this drive is a big reason for the obesity epidemic in developed countries.

The good news about the study is that the next time you eat a big meal and still crave a hunk of cake even after you are full, it’s not because you prioritized dessert over your nutritious meal. It’s because, over thousands of years of evolution, your mind has found a way to trick you into eating all the sugar you can, even when you don’t have any space left for anything else.

From Your Site Articles

science

Pop Culture

8 wildly popular dishes from the past that have all but disappeared from restaurant menus

Let's bring some of these babies back!

Photo credit: Canva

These dishes used to be standard menu items.

Trends in food come and go, just as they do in fashion and music and home decor, and when dishes slip out of popularity they fade from view. People might make their oldie-but-goodie recipes at home, but we don't see menus-of-old in restaurants and cookbooks are always being updated with new trends. It's usually not until someone mentions a once-popular dish from decades ago that we say, "Oh yeah, what ever happened to that?"

For instance, if you're Gen X or older, you may remember French and Thousand Island dressings being offered as standard choices when you ordered a salad. Today, you'd be hard-pressed to find a restaurant that serves those dressings at all. Changes in nutrition research and health awareness affect these trends, as do pop culture and marketing pushes from various food industries. But sometimes foods just fade in popularity for no obvious reason.

Someone on Reddit asked people to share "a dish that was extremely popular or trendy on restaurant menus but then virtually disappeared," and it's a mouth-watering trip down nostalgia lane. Some of the dishes people named haven't entirely "disappeared" but they definitely aren't as ubiquitous as they once were on restaurant menus.

Which of these babies should we bring back?

Beef stroganoff

Beef stroganoff is a classic.Photo credit: Canva

It's a classic. Beef? Good. Mushrooms? Good. Pasta? Good. What's not to love about a dish of beef stroganoff on a cold winter's night? That's right. Nothing.

"Nobody serves beef stroganoff anymore."

"I was just in South America, it’s everywhere there, especially in Brazil. There are even stroganoff restaurants in the food courts at the mall."

"There’s a Russian restaurant near me that does it, but they only do it if you schedule it and have a party of 8 or more."

Blackened (and Cajun) everything

blackened chicken and salmon Mmmmm, charcoal.Photo credit: Canva

Yes, we really did burn meat to a crisp all over the country for a while there. Blackened chicken, blackened salmon, blackened shrimp—and throw a little kick in there to make it "Cajun." Nothing like some added carcinogens to really whet the appetite, am I right? (Though the Cajun part was pretty darn good.)

"I credit the original cajun gourmet, Justin Wilson for this. Late 80s/early 90s when more & more people were getting cable TV, he had a few different shows that reached coast to coast. Maybe not iconic, but he was pretty popular and inspired people to have a taste of the culture & cuisine he fondly promoted."

"Add a little... on-YAWN!"

"I gar-on-TEE!"

Pineapple upside-down cake

Pineapple upside down cake is soooo good when done well.Photo credit: Canva

Hello, sunshine! Sweet, sticky, yummy and pretty to boot. This is one that you really can't judge til you try. So much better than it sounds.

"In 6th grade home EC we made pineapple upside down cake. With jiffy cake mix and canned pineapple and even the v maraschino cherries. I made that on the regular though the 80s and 90s."

"Oh man, thanks for reminding me of this. I think I’m going to make one today. I made them all the time as a kid in the 70s and a young adult in the 80s. I haven’t had one in years!!"

"It's in my regular dessert rotation. I get requests from family, friends and colleagues for pineapple upside-down cake."

Potato skins

potato skins Tater skins. Yum.Photo credit: Canva

These were all the rage for a bit there. They can still be found sometimes, but potato skins—and baked potato bars—are not nearly as popular as they used to be. Potatoes have gone through the ringer many times when it comes to healthy vs. unhealthy, but few people would argue that they're not delicious when topped with some cheese and bacon.

"Potato skins were pretty big in the 80s."

"That's because they had baked potato appeal; 'cause they're made with potatoes and skins that are real!"

Try to eat a baked potato and you'll be stuffed by the end. i bet that's why they're rarely found on menus anymore."

Salad bars

Anybody miss salad bars?Photo credit: Canva

Ah, the salad bar. The pandemic really messed with this one. They used to be found in most grocery stores, and then pre-COVID there was a big boom of restaurants that were just enormous salad bars. Yet another thing the 'rona stole from us.

"Salad bars. In the 80s every restaurant had one, even some fast food burger places like Wendy’s."

"I love salad bars. I remember the Soup n' Salad chain. That was good."

"Salad bars were all the craze. Nice restaurants to Wendy’s. Salad bars everywhere!"

Quiche

quiche Sheesh, quiche was popular.Photo credit: Canva

Ah, the French egg pie we all knew and loved. Maybe we still do, and maybe we make them at home, but quiches aren't the staple menu item at restaurants that they used to be.

"Quiche. Back in the 80’s."

"Quiche, In the late 70s and the 80s. Every fern bar restaurant like TGI Fridays featured quiche, and people were cooking quiche. The popularity of quiche even inspired the title of the book Real Men Don’t Eat Quiche. That book inspired the humorous meme of "Real Men Don’t (fill in the blank).'"

"I still make quiche once in awhile. It's ridiculously easy."

Sun-dried tomatoes and pesto

pesto pasta with sun dried tomatoes Is there anything more 90s than a sun-dried tomato and pesto pasta?Photo credit: Canva

Right around the time when we were all sudden super into Gregorian chants for like a year, sun-dried tomatoes were being put into everything. Pesto, too. Roasted peppers, too. It's like our collective inner Italian came out with flags a-flying.

"I can’t think of a specific dish but there was a period in the 90s when pesto was EVERYWHERE and so were roasted red peppers."

"Sun dried tomatoes were freaking EVERYWHERE for a while there."

"They even had sun dried tomatoes flavored potato chips."

Fondue

fondue pot Fondue was all the rage in the 60s and 70s.Photo credit: Canva

There are fewer foods more fun than fondue, but you just don't see it much anymore—with one notable exception. The Melting Pot is an all-fondue restaurant chain, so fondue-lovers do have a place to go if they want to dip all the things in melted cheese (and then in chocolate for dessert).

"My mom told me about how after the 70’s she’s fine not touching fondue ever again. Everyone got a fondue pot for their wedding which they used precisely twice before it found its way into storage."

"People are talking about fondue in the '80s and '90s, but it got really popular in the 1960s. My family got a fondue pot then even tho we weren't very trendy food-wise. But being able to cook beef and melt cheese in it ticked all of my dad's boxes!"

"Hot pot is the new fondue."

What else should be added to this list?

food

Culture

Ingenious new Heinz ketchup label fixes problem that has annoyed diners forever

You'll never see your ketchup bottle the same way.

Photo by Pedro Durigan on Unsplash

1869 Heinz tomato ketchup bottle close-up photography

Burger and french fry connoisseurs know: There is only one true tomato ketchup. (Fun fact: Heinz is called "tomato ketchup" because the word ketchup actually refers to a paste with a certain consistency. Ketchup can be made from lots of things, including fruits like bananas, blueberries, and cherries!)

But that doesn't stop many restaurants looking to save a buck from trying to pull the old switcharoo: filling up empty Heinz bottles with cheap off-brand ketchup. Spoiler alert: Diners HATE this. People who like ketchup tend to be extremely passionate about it, and don't take kindly to being duped. So Heinz decided to do something about it with a brilliant and barely noticeable tweak to their label design.

A new Heinz label being tested in Turkey includes a red border that exactly matches the color of Heinz ketchup — easily exposing impostors

VML Turkey

VML, a global marketing agency, came up with the award-winning design. The end result was deliciously simple and brilliant.

In the old design, the Heinz label had a simple white border. Heinz and VML simply "identified the exact red color of Heinz Tomato Ketchup using the world's universal Pantone color scale and simply added this Pantone Red stripe to the Heinz Tomato Ketchup label," according to the agency's official case study.

Additional text at the bottom of the label reads "Is that Heinz? Check with the color of the label."

For foodies outside of Turkey, Heinz also launched an Instagram filter that allows you to easily compare the ketchup on your table to the true red to check for authenticity.

Ketchup enthusiasts are big fans of the change.

Though the campaign initially launched in 2023, the new label continues to get buzz.

Facebook user Man Behaving Dadly shared the photos with his audience, to the tune of over 3,000 comments and 14,000 shares.

For the most part, people are pumped.

YogaDiva MT wrote: I eat HEINZ ketchup only and I can tell the difference when I taste some off brand version.

Cheryl Jenkins joked: Don’t need a sticker we know when we taste it

Kate Mays said: I too, hate when they do that. Heinz forever

Thom Cousens brought up an important point: I've eaten in cafes and seen the staff "top up" Heinz bottles with value stuff. Dangerous game to play if there's allergens in one but not the other.

To be fair, plenty of users chimed in to add that they couldn't care less about ketchup brands — and some even claimed to dislike Heinz.

But the point isn't necessarily that Heinz is objectively the best ketchup on the planet. It's that diners shouldn't be deceived so restaurants can save a buck.

It's an annoying time to be a consumer of, well, anything. But especially at restaurants.

While the Heinz label campaign was concepted and rolled out in Turkey, initially, we sure could use it here in the US..

Because the numbers don't lie. People are eating out less and less.

The price of a meal out has skyrocketed and, at least anecdotally, quality has gone way down to boot. It's hard to measure for sure whether restaurants (especially corporate chains) are using lower quality ingredients, but it sure feels like it.

Service has also become a problem. Despite prices going up, servers and kitchen staff are still way underpaid, which makes it hard for establishments to attract good people.

In short, going out to eat just kind of... sucks. More and more people aren't finding the experience to be worth it, and when we do decide to open up our wallets and get served some cheapo replacement ketchup, it can feel like the last straw!

Running a restaurant is tough sledding, especially for small businesses. It can be challenging to keep the lights on in this economy.

But, please, we're begging you. At least give us good food, a fun experience, and real ketchup.

From Your Site Articles

food

Pop Culture

Bored guy spent his free time building a restaurant for the squirrels in his yard

It has a menu and everything!

James Vreeland/Instagram

Two for dinner?

One man from the Detroit area put his quarantine creativity to great use. James Vreeland used his newfound free time to, as he put it on Instagram, "get into the restaurant game."

He did that, of course, by building an entire tiny restaurant in his yard specifically for squirrels. It's hilarious and also weirdly very impressive.

It's an open-air concept with communal picnic-style tables and natural grass floors, which really brings a sense of connection to the earth and the source of the squirrel food. It's a brilliant design.

See on Instagram

It's called Maison de Noix, or "The Nut House" in English, and it's the newest, hottest neighborhood spot that all the squirrels are chattering about. If they didn't have to social distance, there would be lines out on the sidewalk every day to get a table. It's very exclusive.

A picnic style lay out for the squirrel restaurant.

James Vreeland/Instagram

It has a tiny coat rack with wire hangers for squirrel jackets and everything! And even though the restaurant is aimed at its squirrel patrons, it's open to all sorts of creatures. James said that the blue jays in the area are also loving the new place.

Not only did James build an innovative restaurant, but his menu is like nothing I've ever seen. It's so diverse, and yet, so streamlined. And don't worry; he's printed out the menu and stationed it at the front of the restaurant for those who might be interested.

Let's take a closer look, shall we?

What’s on the menu?

James Vreeland/Instagram

So simple, yet so sophisticated, you know? A mixed seed trio! How intriguing. And you can't go wrong with stale bread or pizza crust. I appreciate that the chef leads with what he has on hand and fresh (I mean, stale) that day, instead of shoehorning out-of-season ingredients into a year-round menu.

Raw peanuts on the shell are a known squirrel favorite, and counter-softened apples, well, that's an application you don't see very often, mainly because they're so hard to get just right. But I have faith in the kitchen staff of Maison de Noix.

peanuts, Facebook Live, shaky cam, streaming

Business is nutty.

James Vreeland/Instagram

For a brand new restaurant that opened during a global pandemic, Maison de Noix is doing very well. It helps when you are the only restaurant that caters to squirrels in the whole United States. They really cornered the market.

He has even started doing Facebook Live videos that are just a live stream of the restaurant. You can tune in each day to see the animals stop by. At one point during the last live stream, James commented, "Sorry for the shaky cam — there is a bluejay sitting on the camera."

See on Instagram

A time-lapse of the "brunch rush" can be found on his Instagram, and it's just delightful. This whole venture is just entirely lovely, and I thank James for his efforts. I hope things like squirrel restaurants don't go away once the pandemic ends. We need them now, and we'll need them then.

This article originally appeared on 4.5.20

From Your Site Articles

creativity

Pop Culture

Celebrity chef shares the one big red flag that shows a restaurant is bad news

It says a lot about the establishment.

via Jim Greenhill/Wikimedia Commons

Chef Robert Irvine addresses the 2016 USO Gala, Washington, D.C., Oct. 20, 2016.

A restaurant can have a charming exterior and a cozy dining area, but you never really know what’s happening behind the scenes. From the customer’s vantage point, things may look OK, but that alone won’t tell you about the restaurant’s dedication to cleanliness, ingredient quality and culinary best practices.

Many things can go wrong in the kitchen that could turn your nice dinner into a night laying in bed holding your stomach.

Even though culinary standards have been improving in the U.S., the Centers for Disease Control and Prevention estimates that nearly 48 million people get sick from a foodborne illness each year. Of that number, 128,000 are hospitalized and 3,000 die.

Celebrity Chef Robert Irvine has a shorthand that helps him determine if a restaurant will provide a healthy, botulism-free meal: He checks the bathrooms. Irvine is an English celebrity chef and talk show host who has appeared on and hosted a variety of Food Network programs, including "Restaurant: Impossible,” “Worst Cooks in America,” and “Chopped: Impossible.”

"Well, the first thing I look for is, are the bathrooms clean?" he told Business Insider, adding, "Because if the bathrooms are clean, the kitchen's clean, everything else is clean."

View this post on Instagram

A post shared by Robert Irvine (@chefirvine)

Irvine believes the bathroom is an excellent indicator of what the standards are like in the establishment. Irvine says that he keeps his home immaculate, starting with the restrooms, "So that's what I look for when I go to a restaurant."

The Food Network star also added that he also looks to see if the staff are happy while on the job.

Irvine isn’t the only restaurant expert checking the bathroom before ordering a meal. Liz Weiss, host of Liz's Healthy Table podcast and blog, does the same. "My biggest red flag when dining out at a restaurant is a dirty bathroom," Weiss told Food Network. "If the bathroom is a mess, it makes me think twice about the cleanliness and overall condition of the kitchen."

To further drive home the point, a food inspector went viral last year on TikTok for a video where they share the four places they won’t eat. “I’ve seen a lot,” TikTok user @toofar_north captioned their video, saying they won’t eat at buffets or places with extensive menus, unhappy employees and dirty bathrooms.

I've seen a lot.

@toofar_north
Visit TikTok to discover videos!

Why is a large menu a red flag? If a restaurant has a large menu, it could mean that some dishes don’t have a lot of turnover, so they are made with older ingredients that may be unsafe. If there are 100 dishes on the menu, what are the chances that your order hasn’t been cooked in quite some time?

Further, restaurants with large menus may not have the tastiest food because it’s hard to perfect many different types of food. So, it’s probably better to go to a place that does a few things well than 100 things that are just okay. Just makes sure that it has a clean bathroom and that the employees appear to be happy.

restaurants