Kellfire
Blackballed
He’s right though.Omid Scobie
He’s right though.Omid Scobie
rubbishHe’s right though.
you miserable old sodThere's actually very little about today that hasn't irritated the hell out of me and it's only 3.15pm....
Going to be a long rest of the day..
Nah,,just Grumpy and Oldyou miserable old sod
Wear a skirt then( or a kilt )??Trousers and the current fashion for them to be tighter. I don't like tight, particularly in the gentlemen's region, and so I am having to go up a waist size as that alters everything else. That can make the fit a little too baggy unnecessarily. Irritating.
I don't want a cold up draft in winter ?Wear a skirt then( or a kilt )??
Might suit you, sir-suit you sir!!
I don't want a cold up draft in winter ?
That's why you should do what any true Scotsman does and wear underpants under your kilt.
But is he [ Omidscobie ] really just an anagramHe’s right though.
I had that a few times when paying by card, but I prefer leaving a cash tip .. Small pies for small guys M'LudBeen in a restaurant in Dundee tonight. came to pay the bill and was asked”Do you want to leave a tip?” How everything has changed. Thought I had a choice.
More importantly Lord T I have 10 mince pies left
Omid Scobie
Fair play ?.Been in a restaurant in Dundee tonight. came to pay the bill and was asked”Do you want to leave a tip?” How everything has changed. Thought I had a choice.
More importantly Lord T I have 10 mince pies left
I have always wondered how chefs/restaurant managers decide on their pricing for a new dish:Fair play ?.
Not long until this years production is hitting the shelves ?
On the tip front, on our recent trip to London a 12% service charge was added automatically to each place we ate at. I know we can ask to have it removed but that is always an uncomfortable conversation. It seems gone are the days when it is up to the customer in any way, when no pressure is put on the customer and service actually has to be good on it's own.
I have always wondered how chefs/restaurant managers decide on their pricing for a new dish:
Ingredients - Check
New utensils/pans - Check
Staff training - Check
Gas/Electricity - Check
Washing up - Check
Taking it to the customer - Bugger! Forgot that one! Let's just add something to the bill after they have eaten it. They'll never notice.
Fair play ?.
Not long until this years production is hitting the shelves ?
On the tip front, on our recent trip to London a 12% service charge was added automatically to each place we ate at. I know we can ask to have it removed but that is always an uncomfortable conversation. It seems gone are the days when it is up to the customer in any way, when no pressure is put on the customer and service actually has to be good on it's own.