Man, fuck that place, they bring out a single breadstick at a time after the first small ass-basket.
Just make sure someone instantly takes it (work as a group, so you all know exactly who’s grabbing it). Then give them the basket right back. They’ll figure it out after the 2-3 run that they need to stop fucking around and get back to their other tables.
FIGHT THE SYSTEM!
Also… they don’t salt the pasta water.
I’ve often dreamed of opening a restaurant just to indulge people’s worst impulses: Huge burritos filled with nothing but sour cream and guacamole, sub sandwiches filled with triple-toppings and cheese without the customer even having to ask, steaming hot cups of milk and sugar without any bitter, nasty coffee – and of course, punch bowls full of nothing but shredded Parmesan cheese and a spoon.
steaming hot cups of milk and sugar without any bitter, nasty coffee
OK, but what about the opposite, like a shot of coldbrew coffee, served almost frozen, with 300 mg of powdered caffeine?
“POW I just shit. my pants!”
Alright, that’s a start, but maybe we workshop the name a bit.
When you open up, can I come?
Also will there be a soft serve station?
Of course! Don’t know about soft serve necessarily, but we’ll definitely serve full bowls of sprinkles.
Waiter: … sir? … this is my third block of cheese? … (keeps grinding more cheese)
I’ve actually asked and they’ll do exactly that. It’s apparently policy for them not to ask and to only stop when you tell them. Even if they have those prefilled, hand-crank shredders they use now, they’ll just calmly set it down and pickup another, then go back to shredding.
I’ve been so tempted ever since, every time I’m dragged back there by family/friends/etc. Just to see the looks on their faces.
If you see this… tip them well.
Just like harvesting gold flakes outside gold shops in NYC, you can find Parmesan within the tile separations on the floor of the Olive garden. Just remember to bring your tools and you’ll be fine.
Usually, it goes 2 to 3 seconds on the parm. It’s already swimming in butter.
So you need all the parm to soak up the butter.
That’s fair 😆
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