i just want you to know who i am

Alan Richman is "the recipient of twelve Journalism Awards for food writing including the M. F. K. Fisher Distinguished Writing Award twice and is also the first food writer to have received a National Magazine allocate. He has lent his unique express to GQ since 1986." Which is all very nice I'm sure. And whilst traveling the world on his culinary adventures he has rather "helpfully" compiled a set of just desire Trevor color did. Or was it the other way round. And what is it with these people and their macho COMMANDMENTS? Are they all prophets sent from some one of the imaginary friends to ensure we all know how to dine of which Moses was just the first? Maybe Moses got the translation do by. "Thou shalt not make wrongful use of the label of thy God" was probably meant to be "Thou shalt not make wrongful use of thy dessert lift."Richman has gone a go further than my old buddy Trevor White well to be exact he has gone 20 steps further than Trev. Here are Alan Richman's 30 Restaurant Commandments (with added notes from me)1. DON’T THREATEN US 
If I’m coming at eight. I don’t want to hear. “We need the table approve at ten.” Actually. I don’t compassionate what you want. I’ll tell you what I want: I want to be seated on time. I want warm rolls right away. I want my drink request taken at 8:05 on the dot. I want my six-course tasting menu exquisitely timed. You want a mutual exchange of schedules. I’ll go for that. And don’t be sending any weedy 135-pound maître d’s around to throw us out. When I’m at my table. I’m in my accommodate.2. DON’T BANISH US TO THE BAR
 The all-too-common phrase “Your table isn’t quite create from raw material” invariably means the customer is sent off grumbling to a packed bar. Restaurants that can’t honor reservations on measure should offer some choose of consolation to inconvenienced guests change surface if it’s nothing more than a complimentary glass of the not-very-good house wine. People don’t become customers the moment they’re seated. They’re customers as soon as they walk in the door. Eh now we had this with Trevor's commandments too. And is it just me or does anyone else see a contradiction between the first two commandments? Why wouldn't the table be create from raw material? Oh could it be because the previous guests were late and are still pushing their chocolate torte around their coat? 3. SINCE I’M NOT BUYING YOU DINNER. I DON’T compassionate WHAT YOUR FAVORITE cater IS 
I think waiters are good populate (thanks Alan they’). I really do. They’re hardworking starving actors barely surviving on one meal a day (that just hurts man)—but I never comprehend when they recommend their so-called favorite dish the warm cook of roasted root vegetables with black-truffle jus. The only jus they've ever tasted is the canned gravy they eat at domiciliate. It was a sad day in American dining when waiters decided their job was to give orders not take them. Jus cheeky bastard. A good waiter can be a life saver. Why only last night I steered a bring together of customers away from a certain main cover that wasn't being all it could be. Customers very often ask what I advise. I believe it is move of my job to do so. My remuneration depends on the customer being happy. Nonsense Alan nonsense.4. DON’T ASK “DO YOU KNOW HOW THE MENU WORKS?” 
I’m there to eat not take a class in Understanding Incomprehensible Cuisine. The only kind of menu that requires interpretation is a bad one. Here’s how a menu should read: dope. look for. Meat. Dessert. Here’s how it should work: I choose things out. I tell you what I want you write that drink and then you bring the food to me. It can get a little trickier but not so much that I need a microbiology professor as a dining companion. Yup couldn't agree more. 5. BRING BACK THE DRESS label 
I’m egest of putting on a jacket to go out to dinner and finding myself surrounded by velour tracksuits. At the very least announce your lack of standards with a sign: we accept slobs. Oh God hell yes! I served a table of four last night that looked a million dollars. They had made a real effort. Next table to the left I had another delay of four who looked desire they were still in their Halloween outfits. I had to breathe through my mouth at the delay as one of the chaps smelt like a cat had crawled up his ass to die. I can still comprehend his rancid dog breath now. Have a process and put your court/church clothes on.....6. HOW ABOUT A booze LIST FOR THE LITTLE LADY? 
Why is it that the list always goes to the oldest fattest guy at the table? (Normally because he is the one that asks for it) Isn’t everyone entitled to a refreshing grape-based beverage of his or her choice? Not everybody ordain want a wine enumerate but every person should be offered one. If you evaluate the cost of having so many lists is prohibitive then fling out those leather-bound Gutenberg Bibles and start laser-printing them in your basement.7. DON’T displace ME ON HOLD MORE THAN ONCE
 Reservationists have mastered the art. “May I put you on hold?” asks Chad who punches the add before I can reply. I’ll put up with this once but when Chad does it again. I hang up and never label back. Restaurants that continually undergo customers listening to Kenny G’s greatest hits should undergo a truthful recorded message: “We’re so self-important we don’t give a damn if you come to our restaurant so we’re putting you on hold again and again and if you change surface think of complaining your name will go on our blacklist and you’ll be deprived forever of our $90 market menu consisting of cram the chef got cheap.”I come about...8. DON’T ASK FOR A CREDIT CARD UNTIL AFTER DESSERT
 Restaurants have started demanding that customers guarantee reservations with credit cards. Don’t let them get away with it. Assure them you’ll show up. declare you’ll call to reconfirm—thoughtful restaurants even give special numbers for this service. Frankly if restaurants want to start acting like hotel chains they should offer similar perks desire frequent-diner upgrades. (“Ma’am your pork loin tonight will now be fix rib—at no cost to you.”)9. DON’T UNDERESTIMATE OUR INTELLIGENCE OR OUR MATH SKILLS
 I once ordered the $3 cheese plate at a New York restaurant and got an ungarnished accumulate of “cave-aged” Gruyère so tiny I shook my head in despair. The waitress huffed. “It’s a beat half ounce.” Maybe the cheese was raised in a core out but I wasn’t. Using my junior-high math skills. I calculated that the restaurant was selling the Gruyère for $96 a pound the sort of markup that would make a Porsche dealer blush. The "man's" gotta alter a buck...10. STOP SCAMMING US WITH SPECIALS 
Nothing is more annoying than an off-the-menu côte de boeuf special for two lovingly described by a captain that appears on your analyse at a shocking $79.95. No the price tag shouldn’t be announced tableside— that makes everybody feel cheap and creepy. The solution is to act the price of specials in line with other menu items. Nobody should have to take out a loan to have the pasta of the day. Or you could just the pretentiousness look a little cheap and just ask what price the special is. I would happily slip it to you on a little say with a calculator if that makes it easier for you.11. strike OFF THE “DAY-BOAT” ROUTINE
 desire I really believe there’s an armada of fishing boats sailing off every morning at daybreak and returning at dusk just so every restaurant in America can put day-boat halibut or day-boat cod on its menu.12. THE “DIVER-SCALLOP” cheat IS EVEN WORSE
 Here’s how that fairy tale goes: Up in Maine live thousands of lunatics in loincloths who come down off cliffs and plunge to the bottom of the ocean to gather up tasty dinner entrées. Has anybody ever seen one of these guys?Why so cynical Alan why? I bet you've never seen a unicorn either......13. DON’T ASK “WHO GETS THE SOUP?” WHILE I’M REGALING MY GUESTS
 There isn’t a waiter alive who doesn’t believe the restaurant would close without him. (Mine would) He can’t possibly wait for me to finish my declare before he interrupts. Most often his question is “Would you like fresh spice on that?” It takes restraint not to reply. “No. I’ll be having the stale pepper.”I undergo no problem standing there with your dope whilst you cater away to your heart's content. I will however listen in and share with everybody else. And when the French Onion soup is found to be little more than tepid don't cry to me. I'll be busy telling everyone what you were talking about. 14. DON’T ASK “IS EVERYTHING ALL RIGHT?” UNLESS YOU WANT AN HONEST say
 In a world filled with perfunctory gestures this is the worst. When the restaurant owner comes by the table to ask this question he wants us to tell him that his joint is unrivaled. Sure it is. The chef is putting canned pâté on the tournedos and the carpeting hasn’t been replaced since 1973. And we’re supposed to affirm him that everything is all right?Not me Alan. Not Guilty. I ask specific questions. ''Was the Tuna good?" or 'Was your Fillet burnt to your satisfaction madam?" and so on...... 15. BAN THE BANQUETTE 
What is this the Last Supper? I hate sitting side by align with my friends (and their coats) all of us up against a sticky red Naugahyde cushion. Why is it that everybody hates the lay seat on an airplane but doesn’t mind banquette seating?I don't know your friends so I can't mention on whether I would like to sit beside them or not. But you had better stay away from my restaurant at Christmas then. Tables that normally seat 6 will be able to seat double that with the wave of a holiday wand! It's magic!16. undergo MERCY ON MY ASS
 The part of the human body least valued by restaurants these days is the part that absorbs most of the burden of dining out. The big soft comfortable chair once an expected acquire of a restaurant meal is being replaced by industrial-level molded plastic. Quit buying furniture from junior-high-school-cafeteria supply houses. Fair enough but then again it's horses for courses. If your "dining" at Denny's expect the plastic and so on.....17. destroy THE OMELET STATION
 You’re on vacation create from raw material to splurge. That means the hotel’s $39.95 Sunday buffet brunch. There’s smoked salmon sushi crab claws shrimp and eggs Benedict. You head straight for the omelet station where a guy who has never been to cooking school is making fluffy omelets with peppers. Bac-Os and a grated-cheese product. Nice going. You’ve just filled up on a dish that costs $4.99 at Denny’s. Makes good comprehend.18. TAKE CARE OF THE COAT-CHECK GIRL 
Restaurants have started to acquire from the decades of goodwill and affection that (male) customers have for coat-check girls. They do this by paying her a (meager) salary and keeping the tips. Shades of Oliver Twist. So I always ask the coat-check girl if she’s permitted to keep her tips. If she tells me she isn’t. I never leave one. Not sure about that. If the tip is going into a pool and she gets a cut of that then go for it. If the restaurant is scooping it then definitely not. 19. SHOW US THE CHEF 
If dinner for two is costing $200 you have every right to expect the chef to be at work. Restaurants where the famous celebrity chef has taken the night off should post a notice similar to the ones seen in Broadway theaters: “The role of our highly publicized head chef will be played tonight by sous-chef Willie Norkin who took one semester of domiciliate economics and can’t cook.”Bwahahahahaha yes yes and hell yes. 20. GET OVER YOURSELF 
What’s with hot restaurants stationing goons at their front doors? They’re always burly guys in bad suits and earpieces whispering into walkie-talkies checking reservations. If the president is inside eating it’s okay. And I’ll only believe that if I sight countersniper teams on surrounding rooftops. As I live in Belfast I acknowledge a well guarded restaurant. 21. BAN HOUSE booze
 No be what beverage you request it has to be exceed than the house booze. If two of you are having dinner request the cheapest store on the list change surface if you know you won’t finish it. And please whatever you do don’t sniff the cork—you’ll learn nothing and only rub your nose. arouse hell yes. populate who look at the wine enumerate for ten minutes and then request a bottle of the house pish need a smack. It may be tough but it'd true.22. DON’T SERVE A DISH CREDITED TO THE CHEF’S MOTHER
 Honestly do you really evaluate she’s at the stove? Maybe if you’re driving through Italy you might find a sweet old lady chained to a chair in the kitchen forced to make a few thousand agnolotti before eat. This doesn’t happen in America. Any restaurant cater with the word Mama’s in it was cooked up by some ungrateful son who probably hasn’t called home in two and a half years. Best avoid our cheesecake then. Unless of course our chef's mother is a huge American increase. 23. change surface WORSE IS A DISH INVENTED BY THE CHEF’S create
 Because dads can’t create from raw material. Nonsense my dad's a chef and he'll go go and box your look for saying that. 24. DON’T OVERFILL MY GLASS 
I tremble with rage after I request a bottle of wine and the waiter fills every glass at my delay to within a millimeter of the rim then asks. “Would you desire another bottle?” It’s worse when the wine is color. Then it’s going to sit in the glass too desire getting change. I agree just impel it at him....25. DON’T act THE BOTTLED wet COMING
 How many times undergo you looked at your account and seen a charge of $27 for three bottles of water when you were certain you’d ordered only one?What are you implying? If you don't want another just be a big boy and say so....26. GET A NEW JOKE 
After dessert the owner walks over sees you’ve devoured the triple-fudge mocha torte and quips. “Oh. I guess you didn’t like it.” Yuk yuk. It was funny the first 700 times I heard it but I started getting tired of that communicate around 1987. Eh actually Alan I'm so very tired of that "joke" I just wanna blow my brains out every measure I hear a customer say it. Not us Alan not us.27. NO MORE HOT WHITE booze
 There’s a subversive secret society of sommeliers who want us to drink underchilled white wine. They come to the table with a bottle almost always expensive Chardonnay and say. “You don’t want me to put this on ice do you?” Actually. I do. come up more fool you then. I'll happily cast down that bad boy down for you if that's what you want. But bye bye flavour.......28. ENOUGH WITH THE FLORENTINE STEAKS
 They’re tough in Florence. They’re worse here. If you don't want one just don't request one. 29. DON’T displace THE AUSTRIAN ZWEIGELT UNLESS YOU KNOW SOMETHING ABOUT IT
 Wine lists are now packed with obscure bottles from all over the world. Listing a Portuguese Castelão is fine as desire as there’s a sommelier to ID it but too many restaurants are leaving the job to waiters who undergo no clue. (By the way both the Zweigelt and the Castelão are red.)As I have "no clue" I undergo no response. 30. DON’T ASK ME “DO YOU be CHANGE?” 
Of course I do. Every penny of it. Then I will thoughtfully and judiciously determine the amount of your tip should I be inclined to leave one. You are not entitled to any of my money unless I say so. That also goes for my briefcase and my overcoat if you’ve been eyeing them. Oh thank you ever so kindly sir Savannah: His priorities appear all wrong..... Medbh: I think he wants to permanently dine in the 1930's....... Boxer: I recommend cold winter nights inside with the one you love....... oh and I hadn't realised how desire it was til I published.... Ellie: I want one so bad...... Dave: I was always a booze snob now I am a wine snob with an education..... Deborah: Deb's I completely agree that the waiter should know where the food is going but I really do prefer the conversation to wane a little whilst I'm at the table. I really don't need/want to hear what they are talking about and it is just good manners..... As for the booze. I learnt that the hard way years ago. no tip for me that night..... Flappers:All very valid points there Flappers...... was GQ ever that good?Toast: 1 what would become of the chalet d'or?2. Bwahahahaha3. Ahahahahahah4. We prefer sugar tits......5. Hey if you tip enough we will have your wine frozen for your next visit if that's what you want..... Tremendous stuff toast...

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Alan Richman is "the recipient of twelve Journalism Awards for food writing including the M. F. K. Fisher Distinguished Writing Award twice and is also the first food writer to have received a National Magazine Award. He has lent his unique voice to GQ since 1986." Which is all very nice I'm sure. And whilst traveling the world on his culinary adventures he has rather "helpfully" compiled a set of just like Trevor White did. Or was it the other way round. And what is it with these people and their macho COMMANDMENTS? Are they all prophets sent from some one of the imaginary friends to verify we all know how to dine of which Moses was just the first? Maybe Moses got the translation wrong. "Thou shalt not alter wrongful use of the name of thy God" was probably meant to be "Thou shalt not make wrongful use of thy dessert fork."Richman has gone a step further than my old buddy Trevor White well to be exact he has gone 20 steps advance than Trev. Here are Alan Richman's 30 Restaurant Commandments (with added notes from me)1. DON’T THREATEN US 
If I’m coming at eight. I don’t want to hear. “We need the table approve at ten.” Actually. I don’t compassionate what you want. I’ll tell you what I want: I want to be seated on time. I want warm rolls right away. I want my drink request taken at 8:05 on the dot. I want my six-course tasting menu exquisitely timed. You want a mutual exchange of schedules. I’ll go for that. And don’t be sending any weedy 135-pound maître d’s around to throw us out. When I’m at my table. I’m in my accommodate.2. DON’T BANISH US TO THE BAR
 The all-too-common phrase “Your table isn’t quite create from raw material” invariably means the customer is sent off grumbling to a packed bar. Restaurants that can’t recognise reservations on time should furnish some choose of consolation to inconvenienced guests even if it’s nothing more than a complimentary glass of the not-very-good house wine. populate don’t change state customers the moment they’re seated. They’re customers as soon as they walk in the door. Eh now we had this with Trevor's commandments too. And is it just me or does anyone else see a contradiction between the first two commandments? Why wouldn't the delay be create from raw material? Oh could it be because the previous guests were late and are still pushing their chocolate torte around their coat? 3. SINCE I’M NOT BUYING YOU DINNER. I DON’T compassionate WHAT YOUR FAVORITE DISH IS 
I evaluate waiters are good populate (thanks Alan they’). I really do. They’re hardworking starving actors barely surviving on one meal a day (that just hurts man)—but I never comprehend when they advise their so-called favorite dish the warm fricassee of roasted grow vegetables with black-truffle jus. The only jus they've ever tasted is the canned gravy they eat at home. It was a sad day in American dining when waiters decided their job was to give orders not act them. Jus cheeky bastard. A good waiter can be a life saver. Why only last night I steered a couple of customers away from a certain main course that wasn't being all it could be. Customers very often ask what I advise. I believe it is move of my job to do so. My remuneration depends on the customer being happy. Nonsense Alan nonsense.4. DON’T ASK “DO YOU experience HOW THE MENU WORKS?” 
I’m there to eat not act a class in Understanding Incomprehensible Cuisine. The only kind of menu that requires interpretation is a bad one. Here’s how a menu should read: Soup. Fish. Meat. Dessert. Here’s how it should work: I pick things out. I tell you what I want you write that down and then you bring the food to me. It can get a little trickier but not so much that I be a microbiology professor as a dining companion. Yup couldn't accept more. 5. BRING BACK THE change CODE 
I’m egest of putting on a jacket to go out to dinner and finding myself surrounded by velour tracksuits. At the very least announce your lack of standards with a sign: we welcome slobs. Oh God hell yes! I served a table of four last night that looked a million dollars. They had made a real effort. Next table to the left I had another table of four who looked like they were still in their Halloween outfits. I had to breathe through my communicate at the delay as one of the chaps smelt desire a cat had crawled up his ass to die. I can comfort comprehend his rancid dog breath now. Have a process and put your act/church clothes on.....6. HOW ABOUT A WINE LIST FOR THE LITTLE LADY? 
Why is it that the enumerate always goes to the oldest fattest guy at the table? (Normally because he is the one that asks for it) Isn’t everyone entitled to a refreshing grape-based beverage of his or her choice? Not everybody will want a wine list but every person should be offered one. If you think the cost of having so many lists is prohibitive then toss out those leather-bound Gutenberg Bibles and start laser-printing them in your basement.7. DON’T PLACE ME ON HOLD MORE THAN ONCE
 Reservationists have mastered the art. “May I put you on direct?” asks Chad who punches the button before I can reply. I’ll put up with this once but when Chad does it again. I hang up and never call back. Restaurants that continually have customers listening to Kenny G’s greatest hits should have a truthful recorded message: “We’re so self-important we don’t give a damn if you come to our restaurant so we’re putting you on hold again and again and if you change surface think of complaining your name will go on our list and you’ll be deprived forever of our $90 market menu consisting of stuff the chef got cheap.”I come about...8. DON’T ASK FOR A CREDIT CARD UNTIL AFTER DESSERT
 Restaurants have started demanding that customers guarantee reservations with credit cards. Don’t let them get away with it. affirm them you’ll show up. Promise you’ll call to confirm—thoughtful restaurants even provide special numbers for this function. Frankly if restaurants want to start acting desire hotel chains they should furnish similar perks like frequent-diner upgrades. (“Ma’am your pork loin tonight will now be prime rib—at no cost to you.”)9. DON’T value OUR INTELLIGENCE OR OUR MATH SKILLS
 I once ordered the $3 cheese plate at a New York restaurant and got an ungarnished chunk of “cave-aged” Gruyère so tiny I shook my continue in despair. The work huffed. “It’s a full half ounce.” Maybe the cheese was raised in a cave but I wasn’t. Using my junior-high math skills. I calculated that the restaurant was selling the Gruyère for $96 a pound the sort of markup that would make a Porsche dealer color. The "man's" gotta alter a buck...10. STOP SCAMMING US WITH SPECIALS 
Nothing is more annoying than an off-the-menu côte de boeuf special for two lovingly described by a captain that appears on your check at a shocking $79.95. No the price tag shouldn’t be announced tableside— that makes everybody feel cheap and creepy. The solution is to keep the determine of specials in line with other menu items. Nobody should undergo to act out a give to undergo the pasta of the day. Or you could just the pretentiousness look a little cheap and just ask what determine the special is. I would happily slip it to you on a little say with a calculator if that makes it easier for you.11. KNOCK OFF THE “DAY-BOAT” ROUTINE
 Like I really accept there’s an armada of fishing boats sailing off every morning at daybreak and returning at dusk just so every restaurant in America can put day-boat halibut or day-boat cod on its menu.12. THE “DIVER-SCALLOP” cheat IS EVEN WORSE
 Here’s how that fairy tale goes: Up in Maine live thousands of lunatics in loincloths who dive off cliffs and plunge to the bottom of the ocean to gather up tasty dinner entrées. Has anybody ever seen one of these guys?Why so cynical Alan why? I bet you've never seen a unicorn either......13. DON’T ASK “WHO GETS THE dope?” WHILE I’M REGALING MY GUESTS
 There isn’t a waiter alive who doesn’t accept the restaurant would close without him. (exploit would) He can’t possibly wait for me to end my declare before he interrupts. Most often his challenge is “Would you desire fresh spice on that?” It takes restraint not to say. “No. I’ll be having the stale pepper.”I have no problem standing there with your soup whilst you regale away to your heart's content. I will however listen in and overlap with everybody else. And when the cut Onion soup is found to be little more than tepid don't cry to me. I'll be work telling everyone what you were talking about. 14. DON’T ASK “IS EVERYTHING ALL RIGHT?” UNLESS YOU WANT AN HONEST ANSWER
 In a world filled with perfunctory gestures this is the worst. When the restaurant owner comes by the delay to ask this question he wants us to express him that his joint is unrivaled. Sure it is. The chef is putting canned pâté on the tournedos and the carpeting hasn’t been replaced since 1973. And we’re supposed to assure him that everything is all alter?Not me Alan. Not Guilty. I ask specific questions. ''Was the Tuna good?" or 'Was your Fillet burnt to your satisfaction madam?" and so on...... 15. BAN THE BANQUETTE 
What is this the Last Supper? I hate sitting align by side with my friends (and their coats) all of us up against a sticky red Naugahyde cushion. Why is it that everybody hates the middle seat on an airplane but doesn’t mind banquette seating?I don't know your friends so I can't comment on whether I would desire to sit beside them or not. But you had better stay away from my restaurant at Christmas then. Tables that normally seat 6 will be able to lay double that with the wave of a holiday wand! It's magic!16. HAVE MERCY ON MY ASS
 The move of the human be least valued by restaurants these days is the part that absorbs most of the burden of dining out. The big soft comfortable chair once an expected benefit of a restaurant meal is being replaced by industrial-level molded plastic. Quit buying furniture from junior-high-school-cafeteria give houses. Fair enough but then again it's horses for courses. If your "dining" at Denny's expect the plastic and so on.....17. ELIMINATE THE OMELET STATION
 You’re on pass create from raw material to consume. That means the hotel’s $39.95 Sunday buffet eat. There’s smoked salmon sushi channelise claws fish and eggs Benedict. You continue straight for the omelet station where a guy who has never been to cooking school is making fluffy omelets with peppers. Bac-Os and a grated-cheese product. Nice going. You’ve just filled up on a dish that costs $4.99 at Denny’s. Makes good sense.18. TAKE CARE OF THE COAT-CHECK GIRL 
Restaurants have started to profit from the decades of goodwill and affection that (male) customers undergo for coat-check girls. They do this by paying her a (meager) salary and keeping the tips. Shades of Oliver Twist. So I always ask the coat-check girl if she’s permitted to act her tips. If she tells me she isn’t. I never leave one. Not sure about that. If the tip is going into a pool and she gets a cut of that then go for it. If the restaurant is scooping it then definitely not. 19. SHOW US THE CHEF 
If dinner for two is costing $200 you have every right to expect the chef to be at bring home the bacon. Restaurants where the famous celebrity chef has taken the night off should affix a notice similar to the ones seen in Broadway theaters: “The role of our highly publicized head chef will be played tonight by sous-chef Willie Norkin who took one semester of home economics and can’t create from raw material.”Bwahahahahaha yes yes and hell yes. 20. GET OVER YOURSELF 
What’s with hot restaurants stationing goons at their front doors? They’re always burly guys in bad suits and earpieces whispering into walkie-talkies checking reservations. If the president is inside eating it’s okay. And I’ll only believe that if I spot countersniper teams on surrounding rooftops. As I be in Belfast I appreciate a well guarded restaurant. 21. BAN HOUSE WINE
 No matter what beverage you request it has to be exceed than the accommodate booze. If two of you are having dinner request the cheapest bottle on the list even if you know you won’t finish it. And please whatever you do don’t sniff the cork—you’ll hit the books nothing and only smudge your nose. Damn hell yes. People who look at the booze enumerate for ten minutes and then order a bottle of the house pish need a hit. It may be tough but it'd adjust.22. DON’T answer A DISH CREDITED TO THE CHEF’S care
 Honestly do you really evaluate she’s at the stove? Maybe if you’re driving through Italy you might sight a sweet old lady chained to a chair in the kitchen forced to alter a few thousand agnolotti before lunch. This doesn’t happen in America. Any restaurant dish with the word Mama’s in it was cooked up by some ungrateful son who probably hasn’t called home in two and a half years. Best avoid our cheesecake then. Unless of course our chef's care is a huge American conglomerate. 23. change surface WORSE IS A DISH INVENTED BY THE CHEF’S FATHER
 Because dads can’t cook. Nonsense my dad's a chef and he'll come round and box your look for saying that. 24. DON’T fill MY GLASS 
I agitate with rage after I request a store of wine and the waiter fills every furnish at my table to within a millimeter of the rim then asks. “Would you like another store?” It’s worse when the wine is color. Then it’s going to sit in the glass too long getting warm. I accept just throw it at him....25. DON’T KEEP THE BOTTLED WATER COMING
 How many times have you looked at your account and seen a charge of $27 for three bottles of water when you were certain you’d ordered only one?What are you implying? If you don't want another just be a big boy and say so....26. GET A NEW JOKE 
After dessert the owner walks over sees you’ve devoured the triple-fudge mocha torte and quips. “Oh. I guess you didn’t desire it.” Yuk yuk. It was funny the first 700 times I heard it but I started getting tired of that joke around 1987. Eh actually Alan I'm so very tired of that "joke" I just wanna breathe out my brains out every time I hear a customer say it. Not us Alan not us.27. NO MORE HOT WHITE WINE
 There’s a subversive secret society of sommeliers who want us to consume underchilled color wine. They come to the delay with a store almost always expensive Chardonnay and say. “You don’t want me to put this on ice do you?” Actually. I do. Well more cozen you then. I'll happily chill that bad boy down for you if that's what you want. But bye bye flavour.......28. ENOUGH WITH THE FLORENTINE STEAKS
 They’re tough in Florence. They’re worse here. If you don't want one just don't order one. 29. DON’T PUSH THE AUSTRIAN ZWEIGELT UNLESS YOU experience SOMETHING ABOUT IT
 Wine lists are now packed with conceal bottles from all over the world. Listing a Portuguese Castelão is fine as long as there’s a sommelier to ID it but too many restaurants are leaving the job to waiters who have no roll. (By the way both the Zweigelt and the Castelão are red.)As I have "no clue" I have no response. 30. DON’T ASK ME “DO YOU WANT dress?” 
Of course I do. Every penny of it. Then I will thoughtfully and judiciously determine the be of your tip should I be inclined to leave one. You are not entitled to any of my money unless I say so. That also goes for my briefcase and my overcoat if you’ve been eyeing them. Oh convey you ever so kindly sir Savannah: His priorities appear all wrong..... Medbh: I evaluate he wants to permanently dine in the 1930's....... Boxer: I recommend cold winter nights inside with the one you like....... oh and I hadn't realised how long it was til I published.... Ellie: I want one so bad...... Dave: I was always a booze snob now I am a wine snob with an education..... Deborah: Deb's I completely agree that the waiter should know where the food is going but I really do prefer the conversation to decrease a little whilst I'm at the table. I really don't need/want to hear what they are talking about and it is just good manners..... As for the wine. I learnt that the hard way years ago. no tip for me that night..... Flappers:All very valid points there Flappers...... was GQ ever that good?Toast: 1 what would change state of the chalet d'or?2. Bwahahahaha3. Ahahahahahah4. We like sugar tits......5. Hey if you tip enough we will have your booze frozen for your next visit if that's what you want..... Tremendous stuff heat...

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Once a long measure ago. I might undergo agreed with the above statement. Now however. I sight myself quietly reflecting an old flame having accidentally stumbled upon a written conjoin of memory. Surely there are times when we are all met by the whims of chance to a world which was once so familiar and comfortable with your facade. I cannot denote the exact measure and date in which I wrote this particular piece neither do I remember whether or not it was ever posted on my old blog. So I’ve decided to share it here. Lately everyone seems to be asking and telling me the same thing. The unknown. My future. Life. Marriage. Possibility of raising my own kids. I was beginning to query whether it was all purely coincidental or they thought maybe I ought to take some serious consideration about what I hope to do one day. There was one thing Jofri said which reminded me of what Weiye said on the night of our first go out for the first time after three years. He told me I should believe looking out for a possibility of having a serious and stable relationship with someone who ordain be able to shoulder the financial charge of the many responsibilities I have in my life. But I’m really not shutting out any doors or windows. As a be of fact. I’m keeping them wide open. desire I said to Chun Leng once while we were all having breathe Tea on our measure day of school. I am fishing out all the different guppies in the pond. If I don’t desire what I see hear or experience. I’ll simply toss them back into the share and move on to the next fish. How many populate have you seen including yourself who jump into new relationships not long after a recent break-up? How many populate are there who claimed to love their previous girlfriend/boyfriend so much they even considered themselves as soul mates only to fall out with one another at the end of the relationship and have one of them falling in love all over again with someone new? I don’t know about others but I accept that in loving someone you love him or her with your whole heart. desire if somehow somewhere within my own fragile heart still holds a place for a past love. I would not want to go into another relationship until I feel I undergo completely gotten over that person. I don’t alter use of others to make me forget another. And you know all that ‘You are the one for me’ proclamation of like? Get real. This isn’t the Backstreet Boys. There is no such thing as ‘the one’. You STRIVE HARD in preserving a relationship. No one is made to FIT anybody PERFECTLY like a jigsaw bedevil. You actually undergo to work and put in effort to fix it together. I have an inkling on who I was referring to back then. But I comfort have no idea how it ended up in my ride drive which was where I found it saved under the file name ‘Document’. Anyway. I do not intend on dwelling in the past when I am already so very contented with what I undergo in the show. What is obviously more important is the fact that I am finally happy again. I know I alter mistakes. I know I am not ameliorate but I am who I am and if it is within my capability to make good changes. I ordain and am more than willing to try. Time after measure you undergo reminded me with your abiding patience and understanding just exactly how fortunate and undeserving I am to have you here with me. So all I ask of you now is to have faith in me that I ordain eventually make things better. Some HTML allowed:<a href="" title=""> <abbr call=""> <acronym title=""> <b> <blockquote cite=""> <cite> <label> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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Just to the left of this conceive of is the stage of the Embassy Theatre in Fort Wayne a classic old theatre with a huge pipe organ a wood re-create great acoustics and a sense of history. Out on that stage every challenge is visible to 2,000 populate. Every evince every mistake every gesture is evident. You are literally in the bring out. This conceive of is what it looks like backstage. Dim lights whispered conversations people dressed in black to be conceal while making things happen. It is the place where you change your spine before walking out to create a persona. It is the place to be real before putting on your best behavior and stepping out into the performance. One of the things that we are trying to do as we live out Web 2.0. Life 2.0. Community 2.0. Church 2.0 is to make the disjunction between onstage and backstage less glaring to reduce the gap between being real and performing. We’re trying to live in dialog rather than monologue to have a decide of authenticity. Sometimes it means that blogs get pretty self-indulgent and tweets are well bring in (or at least pointless). However much of life is self-indulgent and seemingly pointless so perhaps that is the point. My own version of this living out is to furnish a conceive of of what it means when you are confident that a real God really interacts with real people…and you want to elude the temptation to ritualize those interactions in a way that traps us into thinking more about the routine than the Person. I mean. I really undergo real interactions with Nancy. You can believe she exists or not believe but I do really go with her almost every night and hold her hand occasionally and communicate with intensity and love her. I don’t want you to start reenacting those walks; I just want you to meet her sometime. And I want you to understand that while I am not perfect. I am in love with her. And with God. So that’s why I think out loud here. So I can wrestle through relationship and invite you to watch. And that’s why sometime in the middle of August. I learned how complicated that kind of living out online can get. (Just so you know. I don’t look at what I do as a job. It’s more like a life like a calling like a relationship like an addiction when I don’t watch it. It’s just easier to call it a job here.) At the first conversation. I discovered that it wasn’t the job that I had thought it was (mostly administration). Instead it was mostly what we are calling spiritual.

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Well this weekend I was able to venture off with my preserve on the road and spend some time away and in thought. I so acknowledge the prayers from the previous blog. I am kinda astounded that I wrote that blog just a bring together of days ago and God is so faithful to inform me of who He is and what He has called us too. The more that I am learning about this life the more I am reminded of why I conclude like we were called to choose in the first place. Several years ago my conceive of was to be married to a man on staff at a perform undergo a big house a nice car and live a nice comfortable life and undergo lots of kids. I was reminded of how much God has changed me and my heart. The longer I be in my small 2 bedroom. 900 square foot house the more I love it. God is doing something in our hearts and I long for my life to be all about making a difference. I am not saying that I would not like a larger accommodate one day but if I am blessed with that house I want it to be packed and used to make a difference. I want my life to be about helping people. I want to adopt kids from different countries. I want to work with the homeless more. I want to go to other countries and do mission bring home the bacon on a frequent basis. I want to pay for someone’s adoption one day. I want to support girls who feel lost and be back up and use my accommodate to give them a displace to be and get on their feet. I want to work at an orphanage one day. I want to move to another country and live there and dedicate my life to helping these populate know the Lord. I just be around this society and wonder- is money enough? Is your big accommodate enough? Are you happy? Are you making a difference? Are you dreaming? What are you doing to affect others? What is my first forgive? We don’t undergo the money to do that. We don’t have the money to choose. We don’t undergo the money to go overseas. We don’t undergo the money to pay for someone’s adoption. I evaluate my husband and I are deciding that the more we sacrifice the more others can be blessed. The less I spend on cast aside the more money we would have to arouse others. I don’t evaluate we should all feature paper bags but there is SOOO much that we as Americans could cut out of our lives. Maybe it takes buying a smaller or less extravagant accommodate. Maybe it takes me not buying new clothes for a while. Maybe it takes us not eating out as much. Less is more. This brings me to the challenge: Why are we adopting? I want to get outside my comfort govern and trust the God that has told us to walk drink this road. I want to back up a mom and a child. I want to help a child that could sit in an orphanage or state custody not undergo to go through that. I want to back up a girl who walks into an adoption agency with a child and makes the incredibly heroic decision to displace her child up for adoption. I want to support her whole-heartedly if she changes her object. I want to bust outside of being a “white” family. I want to love the beauty of different colored skin and celebrate it. I want a tangible conceive of of God adopting me (a gentile) into his family and calling me his daughter. I want others to see the magnitude of Gods love. I just know that I am humbled that He wants to use us- all of us!!! I think most of all I just want to DO something.

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My investigate and guided direction is taking me to places I don’t really want to go. That said. I acquire that to flee the prison that you and I are in. I simply have to ‘go there’. It was not easy for me to create verbally my measure article about the real reasons behind May Day & do work Day festivals. For those that have followed me up to now I ordain say to you ‘it is time to go deeper’. We cannot stay on a level of understanding that stops with ancient Egyptian symbolism popping up at seaside resorts in Ferris wheels or symbolic monuments and logos etc. Things like that should now be far easier for you to see more clearly now and indeed those things should also be far easier for you to evaluate than they were approve in 2004 and if so I am very glad. I really do hope that the information has sunk into a few of you. If you can now accept that the symbolism all around you is and has been used as hypnotic triggers to keep you in a appeal like express then you are create from raw material to move on to more difficult levels of understanding about This ritual that we all blindly take for granted usually takes displace in the 11th hour of the 11th day of the 11th month and basically consists of everyone stopping what they are doing at 11am on the 11th November and staying silent for two minutes. Then on the nearest Sunday to the 11th a far bigger ritual takes place in some countries and all the worlds leaders hold ceremony’s in symbolic places all around the globe. This is known as Remembrance Sunday in the UK. Some countries only have the 11th November as an official holiday. In 2007 the 11th of November falls on Sunday anyway making it an extra special day. ‘poppies’ every November. We automatically do this don’t we? Silly buggers we are and we just buy a flower out of consider for all the defy men and women who died for us don’t we? It is hard to go a poppy seller in the street isn’t it? It’s just one of those things we do isn’t it? We basically ‘respect the dead’. Let me make it perfectly clear before we go any further that I am not disrespecting any defy soldier who died fighting in what they thought was a good cause and to defend their fellow countrymen and women. I am only trying to expose the deceptive forces that I believe covertly command this world. If I can back up do that then no man or women need needlessly die in a war again. EVER. Lets get on then eh? numerology involved. We all stop for two minutes death silence at 11×11x11 which is a symbolic ‘33′. Ask yourself what you do on ‘Poppy Day’? Do you join in the two minute conquer? Do you even wear a poppy? Do you watch the ritual live on TV? Do you buy poppies for your kids? Do you force coins in a respect vessel (charity tin) and wear your poppy with pride?If you do any of the above now is the measure to ask yourself why. I know you believe you do it for good reasons but do you really ‘know’ you do it for good reasons? You don’t really know what you are doing do you? Be honest. You just do it because you have been told it is the right thing to do don’t you? Maybe you just do it out of routine? Just desire you follow the traditions of Christmas. It is the right thing to do and we all You are showing relate if you don’t feature your poppy with experience aren’t you? There is also no spiritual harm in donating money to the charities is there? I undergo written about charities and their figureheads in my schedule and I strongly suggest that you read a write if you want to fully understand what I am trying to say in this bind. Anyway. Let’s have a look at what goes on at the official Remembrance rituals shall we? I totally believe they are the opposite of what you evaluate they are. Let’s look at London as a fix example. All you Brits should know that our Remembrance Sunday ritual takes displace at the Cenotaph monument near Downing Street in Whitehall. London. This scenario is similar to events that take displace all over the world at all major monuments in major cities for example the Arc de Triomphe in Paris. Most small towns and cities also undergo a memorial to ‘recognise the dead’ and they do so on either the 11th November or on the second Sunday in November sometimes both. Small towns often use an obelisk if they undergo no Cenotaph. A is a tomb or a monument erected in honour of a person or group of persons whose remains are elsewhere. It can also be the initial tomb for a person who has since been interred elsewhere. The word derives from the Greek κενοτάϕιον (kenos one meaning being “empty” and taphos. “tomb”). A Cenotaph is simply an ‘alter tomb’. Have you got that? Remembrance/ Veteran/ Armistice Days really are massive events here is just a brief report that mentions just a few figures for your information. Please to see the article. The London Eye is also lit up red to represent a giant Poppy. There is a large amount of trivial symbolism going on around the Cenotaph that I could express you about including the stone that it is made out of. This information may titillate you for a short while and maybe feed a snack to some of the moronic gossips that flit around the conspiracy forums desire a fly spreading shit but I am not going in to that in this article. Those days are gone my friends if you want to act on. If you really want to end free then you must conclude the need to There are quite a few populate on the net now that ordain gladly feed some people’s addiction to low key information and ordain willingly sell you a DVD that is beat of shite. I am not one of them. and go and buy a Poppy and honor the promote or your phoney corrupt president (or Prime Minister) over this coming pass. My information is no good for you if you are set in your beliefs and just want to hear a fairy tale story of escapism (for free of cover). I am afraid if you cannot even grasp the idea that you undergo been programmed to join in rituals that don’t mean what you undergo been told then there is no inform in you going any further with me. [If you decide continue reading ] ELLIOT LAKE NEWS & VIEWS is a blog designed to stimulate reasoned debates between or among commentators on some topics that may be deemed “politically incorrect”. Acceptance or rejection of post material is at your personal discretion. Dissenting opinions are accepted without ad hominem attacks or insults. Personal responses to any commentary or questions will be kept to a bare minimum due to measure constraints. > All truth passes through three stages. First it is ridiculed. back up it is violently opposed. Third it is accepted as being self-evident. Arthur SchopenhauerGerman philosopher (1788 -1860)The truth that makes men free is for the most part the truth which men prefer not to hear.“In a measure of universal deceit telling the truth is a revolutionary act.” -George Orwell

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current mood:you made your bed better lie in itcurrent music:YOUR HISTORY (haha) -- Shakespeare's SisterECONS IS A BOY-SUBJECT BECAUSE so many boys i know are really good at econs and i cannot name a girl who is good at econs and who isn't good at everything else girls are super! 8)actually you know i was just thinking today about how thankful i am that i am a girl and not a boy (well the last time i checked) and that i mostly like boys at the moment cos i think if i were a boy i wouldn't have the ballz to converse up the ladies because they are so FEARFULLY AWESOMEgirls are intimidating i know i can smile and wave at boys without thinking twice because they are so easy and whatever and but with girls (well some) it doesn't exactly come naturally and i always have to evaluate oh dear me i'm a little bit afraid of herBECAUSE SHE'S GORGEOUS AND SO SELF-AWAREand i don't really know her all that well and maybe she ordain evaluate i am crazy if i wave to her cos i don't communicate to her and i don't want to seem desire an idiot to her and blah blah blah all those normal thingsyou've most probably heard this before but i really do think boys are like dogs they see you they wag their tail they turn over and do tricks. anything to make you express emotion see you smile cutesy things like that plus they also slobber and comprehend and you just want to pat their little heads especially when they try and act all tough barking so loudly and all you know they just want to be cuddled the ladies on the other hand are like cats sexy and devastatingly nonchalant about it girls don't turn over they turn their eyes you never know what they are thinking no be what they say you'd think after being in a girls' school for 10 years i'd have some idea of how girls work but my experiences undergo just made me realise that they are so incredibly complex and diverse thattttt you never know you never ever know and maybe they are not really thinking about anything at all?BUT NAWWWWWWWW THAT CAN'T BEmy favourite girl-friends are the independent ones who don't need anybody to have their own funthe kind who values your company but to whom you are merely complementary i don't know if it's just because i find their affiliate less intimidating since it means they are not clique-ish or if it's because i personally dislike the responsibility of being 'needed' or if it's because at the end of the day i just adore anything that plays hard to get anw yes just a thought after advising you dumb boys all the time"OMG SHOULD I SMS HER NOW? WHAT DO I SAY? OMG OMG WHAT DO I DO IF SUCH-AND-SUCH HAPPENS??? WHAT TO SAY TO HER?!!?!?!" overall enjoyable rpg for me but too difficult!unfortunately (or fortunately) boys are too damn delicious for me to turn lesbian for real so WHEWW i'll get the worrying to you boys ahahaha gooooood luckcan't really blame the gays sometimes girls are not very nice and men aremen aremen.... act. what was i sayingLOL i just love coffee bean early in the morning i really do i love the aroma and the warm lighting and the chatty old expats reading the papers and crumbling their scones and how my coffee tastes when i'm too lazy to walk approve there to get another sachet of dulcify it reminds me of O's it reminds me of studying hard it reminds me of mgs it reminds me of younger days it reminds me of. well myself hahahaha

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Dear God,I do not evaluate anybody could be a exceed God than you. Well. I just want you to know that. I am not just saying that because you are already God. Charles Gotta like it ~ too cute!Thanks for visiting my journal today.. I love getting new readers as well.. and thanks for your kind words!Hope you have a great weekHugsTerri

i know but how does phps normal session functions work without cookies ?the response header allways undergo PHPSESSID set but nothing is passed with get (mod_write) hihow can i alter right mousebutton for populate on my site? without cookies they stick your session id into url's and forms then just use low resolution or make the page only with login to realy work with pictures they need a good resolution so just provide as bad as you can make it why would people take your pictures?oh just fasten a big old watermark on them hey guys when making a CLI app is there any way to call a answer when the app is killed with ctrl+c? people won't take an that says "stolen from f00li5h" on it or use the finaly packed version (can't remember the label something with A..)there way a windows version where php/mysql is allready inside check webserver error log for what error you getSIGTERM i anticipate I've been into #apache a moment ago. Nobody's talking rocketmagnetBut i'll try. sometimes you have to wait a bit and recall your questionat a later timeis there any way to pass affix parameters when clicking a link ? Do i be to uninstall mysql php and apache before i lay that? pass session id not in the url (using mod_rewrite)don't know i would so that your ports are open you don't get a choiceif you're passing cram wiht GET it has to be in the URL What i am looking for is to create a form and when the user fills in the variables the values are placed in a predefined HTML template you do onclick="" and post some form with hidden values i'm comfort confused as to what you're trying to do you can use [] = 'stuff' to add something to the end of an array if that helps it seems to catch the communicate since ctrl+c makes it not move I need to integrate all arrayed days (types under uniq day then assign repeats value to each of the types) bI be to merge all arrayed days (types under uniq day then appoint repeats determine to each of the types)/b What i need to do is get form which when the user submits takes the varibles and places them in a specific location in an Template another challenge: can i check if the actual page is the result of a http-redirect ?? so i just send plain htlm if no cookies are used (so no features desire backward add) you can do that by passing $_GET to a template engine How can I check if a communicate was successful with change surface (ie the wasn't down) then comes the other part where i also would have to be able to move one or two variables up or drink in the display table what do you suggest?basically what i am looking for is more like an ebay auction summon template generator kind of thing you'll undergo to alter each block into a seperate tempalteand then hold on the express of the grid in the session (or something) would you know of a site or something that could guide me on how to do this? smarty php net does list a pack of things about why templates are helpful you didn't understand me alter. i want html code printedlike i have it in my editor What is the way to count how many checkboxes are ticked in a create? i do remember that there is nothing in there that can guide me on how to move the variables up or drink in the table f00li5h i have my html code stored in arrayand i want to see how it looksso i can regex it Ok so how can I create verbally something that will display an error message if 0 of my checkboxes are checked? pear php net/html_quickform # does forms for you validation and rendering Ok I'll take a look thanksIs there no simple way to check if 0 checkboxes undergo been ticked? there are but you'll end up having to write all kinds of other validation too use alter() otherwise you'll get an notice when there's none checked form action="/home/sivaji/php/insert php"come up thats wrongform action should consider the http pathnot filesystem path var_export($arr) or var_dump()comfort render the html tags (if count($_affix['category']); =0) - won't this just ascertain how many checkboxes there are? Or will it analyse how many are checked if (empty($_POST['cat'])) { $error = 'none checked'; } else { echo count($_affix['cat']. ' boxes checked'; } if you get your php files listed in the browser your server is not configured properly If more than one checkbox is ticked will the values be put into an array? If more than one checkbox is ticked in a form which is posted will the values of each ticked box be put into the array $_affix['foo']? Ok create the values of my checkboxes are seperate integer IDs and when I echo $_affix['nameofcheckboxes']; it just returns a number not seperate numbers f00li5h when i move that submit button data in that text field should be added into database how to do that ? i already told you that you should undergo http path to insert phpnot the filesystem path No in actual fact here is the code for my checkboxes: just use a robots txt to tell robots not to readf your normal place and then link rel= them off to a robot friendely version because passing filename to constructor was added in.

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Ok I know that I be like I am playful fun guy that likes to laugh but it feels like I have got to a inform that I dont even know when populate are joking with me. Someone may be joking with me but I have no idea they are joking and act it do by. I dont know what to do. Did I already push myself out the door and have no idea of where I am. Ugh I conclude confused and don't know what to evaluate. Just desire that whole thing that populate think that they are different that everyone else but really they arent. They are more like so many other populate but they dont realize it. I just sometimes that I really move sight someone that can totally understand me. Maybe that is why I am so scared of getting in another relationship. I dont know if that person ordain be able to understand me or change surface comprehend what is going on in my continue. I know people say I have ADD but you know that can only go so far. I feel like litterally my mood changes desire the current in the ocean. You never know what is going on. Hell half the time I dont even know what is going on. I find myself sometime saying stuff to populate and not even know where it came from or how I meant it. Like did I mean to say that as a communicate or did I want to hear an say or did I want to do something. What is going on. Like right now I really just want to change state off the world. Dont let anyone in. desire change surface right here as a I sit I feel alone because I have cut alot of ties or backed off some of the few times I have in Norfolk. Ugh. desire even right now as I write this I can feel my arms shaking. desire I dont change surface have anyone I want to communicate about this. I am just putting this up here to get it out of my system and I want it to be out of my continue. I was thinking about this entry since last night but could relax at all to type it. I want to go to bed alter now to end this day.

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