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June 6, 2009

The Comment of the Week

Normally there's nothing I like better than a good swerve. But when a new topic swerves back to the same old, same old, it gets boring.

On the other hand, I don't like being Big Brother and telling folks they have to stay on topic. So I was very grateful for this comment under Undertipping, and What to Do About It. I thought it took a certain amount of courage to say it: ...

I'm bored with arguing about how much to tip. I thought this topic was about what to do when your realize you've undertipped or neglected to tip?

Posted by: Joyce W. | June 4, 2009 5:56 AM
Posted by Elizabeth Large at 4:04 PM | | Comments (10)
        

Comments

Yay Joyce!

Elizabeth, you might want to fix the 4th word of the first sentence of your post. Or I can just say it mentally in dialect .

Thanks! EL

Lissa, y'all quite pickin' on Elizabeth. That's jest her Tennessee accent comin out.

Wow. I'm honored and thrilled. And, I'd be remiss without thanking all the people who made this possible. So all of you who insisted upon boring me once again with the tip battle, some of this award is yours as well!

Brave or stupid? Never sure there's a difference but always willing to go to either!

Brother Bim, I bet we can all agree that none of us should be subjected to my mental Tennessee accent.

I do not believe that Elizabeth has a Kentucky accent, because that makes me, I say I say I say, think of Foghorn Leghorn. In my mind she's always wearing a white tennis dress as described earlier by her and only types her words. I say I say.

Foghorn Leghorn was one of my favorite cartoon characters when I was a kid.

And there is a bar down here called Foghorn's, and it has a huge mural of our favorite rooster on the wall behind the stage.

i would imagine that of all the cartoon characters that have been used to promote bars and taverns, Foghorn Leghorn is the clear leader.

I'd bet Yosemite Sam is up there too.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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