The Bridle Path

Way back in September, when sweaters and coats were still a distant memory, CC and I took a stroll around the Bridle Path. Located in North York, it's a neighbourhood notorious for its enormous residential properties. It was my first trip there (sorry, I don't know Prince), and I was expecting to see spectacular, original buildings, but - of the few we surveyed - it was a colossal disappointment. Lot after lot looked like this, this and - gag - this. We refused to photograph these unimaginative eyesores whose sole existence was for the sake of displaying monstrous wealth. Hey, I begrudge no one their take-home pay. Well, ok, maybe a few. But tacky waste I cannot abide. For god's sake, give the money to me and I'll show them how it's done.
Edwards Gardens, the funnest park in all the land.

Wave "hi"!

One of several lawn sculptures on this property. Of course, in this nabe, a "lawn" can actually double as a golf course.

15 High Point Rd.

Also known as "Millionaire's Row", the Bridle Path originated as an ultra exclusive neighbourhood in the early 1930's. Despite its status as one of Toronto's three wealthiest neighbourhoods, rich Torontonians who reside in more established bastions of wealth such as Rosedale and Forest Hill sometimes see the Bridle Path as an enclave for the 'nouveau riche' to enjoy ostentatious and tasteless displays of their affluence. [ellidavis.com]

15 High Point Rd.

I swear, this place is as big as a mini strip mall. It had an underground parking garage.

15 High Point Rd. [Flickr.com]

This pic shows the full scope of the building. I was dying to see inside, but not if it looked anything like this or this. CC told me the owner is a businessman from Macao named "Mr.Ho". According to Vanity Fair, it's the "Casino King of Macau", Stanley Ho.

"He first made front-page headlines in Toronto after paying $5.5 million for a home on the Bridle Path in 1987, a record price at the time. Ho also has an estate in Vancouver and owns the Sutton Place Hotels in Toronto and Vancouver." [WorldCasinoDirectory.com].

The 87-year-old is worth $8 billion (in 2008), "jogged a leg of the Olympic torch relay when it passed through Macau" and in 2007, "paid a record $8.9 million for a historically symbolic bronze horse's head offered by Sotheby's" [Reuters.com].

But wait, there may be trouble in Ho town. According to Wikipedia, he's now worth a paltry $1 billion, and his Forbes' world's wealthiest individual ranking dropped from 113th to 701st, between 2008 and 2009 (if the reported numbers are correct). So, maybe the house will be up for sale? It's not like Mr. Ho, who "shuttles between Hong Kong and Macau by helicopter or on one of his high-speed jetfoils", actually appears to be living there. Of course, the billion dollar question on my mind is, Who would buy the thing? Houses - unlike condos - are so personal. Any prospective buyer would realize that it would be near-impossible to impress their own style upon it. It's obviously Mr. Ho's vision, and thus it will always remain Mr. Ho's house.

Unless it's torn down.

Or maybe one of his daughters, Josie Ho, who "has forged a career as an Asian film star known for risque roles", could use it to shoot porn? High end billionaire porn. Egads, what would that look like? Daddy Ho (heh heh) could fund it with his remaining wealth since people seem to be taking his advice a liitle too well:

I have always told my children and my good friends: "For God's sake, never gamble heavily and if you can avoid it, don't ever gamble".

Sweet jeebus Daddy Ho, it looks like you need to invest in a good PR agent.
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This is strange. The caption reads: "This home is owned by Founder/CEO of a famous Pharmaceutical Company." So, is this Stanley Ho's house or not? I know for sure he has property on High Point Rd. in the Bridal Path (see Paul Miklas article below), but has this property been misidentified as being his? And most importantly, just where exactly on the internet can I view the interior???
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70 Park Lane Circle

Fun fact: A home located in the Bridle Path was used in the movie Mean Girls as Regina George's house. [Wikipedia]

70 Park Lane Circle

See that fountain? It's Poseidon, god of the sea, as evidenced by his trident - a 3-pronged fish spear. And no doubt about it, this was the tackiest and most ostentatious property we saw on our tour.

Some of those Bridle Path mansions are quite peculiar. Their facades suggest hyper wealth and the palaces of Europe, but they're precast and stucco with rarely any stone. Artisan details like stone carvings and creative flourishes are absent with just the rare carving which could be found in the factory catalogue. [UrbanToronto.ca]

Just about every lot was barricaded with ornate 10 ft high gates. Fortunately, we don't have any firsthand knowledge as to whether they were electrified.

This was the only property I actually liked. Not surprising, since my tastes lean more towards the contemporary style. I especially liked the orange accents which made a bold, fresh statement on the rather plain structure.

[UrbanToronto.ca]

As it turns out, this house is "83 The Bridle Path" (see below), and it's on the market for the bargain basement price of $10.8 million. Want it? Well, now it's $9.8 million. Who knows, maybe by Christmas it'll be free.

83 The Bridle Path
[Luxist.com]

This would be my dream home if it had more architectural interest. Why do some Modernist / Contemporary houses have to be so boxy and severe-looking?

[HomeDesignFind.com]

Gorgeous flooring and obviously no shortage of light

Rise and shine! I'm assuming the shades are discreetly tucked away or else - damn - that's one hell of a wake up call.

[Flickr.com]

Love the colour of the couch, but not the style. That giant dessicated spider on the ceiling has to go.

This project made some glass supplier very happy.

83 The Bridal Path (slideshow)

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Conrad Black's current and boyhood home, in the Bridle Path section of Toronto

Black Mischief
Of all the corporate tycoons charged with fraud in recent years, Conrad Black is certainly the grandest, the one who lived highest and moved in the most distinguished circles.

RELATED
Paul Miklas, developer

Your New Home for Only $23M
Paul Miklas dreams big. Some would say unfashionably big for these economic times.

His homes unabashedly announce that you have arrived – and everyone else can damn well take a back seat.

A global financial meltdown has meant some high rollers have been selling off their mansions in Muskoka and monster homes in the city.

But the Toronto developer is unrepentant. After more than two years, he is completing his 30,000-square-foot pièce de résistance – a palace on more than two acres in Toronto's Bridle Path.

But Miklas is confident a buyer is out there – even at the $23 million price tag he is putting on it. That makes it the highest sticker price for a Greater Toronto Area residence on the Toronto Real Estate Board's Multiple Listing Service this year.

"Everything I've learned over the years I've poured into this place," says the 47-year old developer, standing outside the staggeringly opulent home.

Miklas gave the Star an exclusive first peek. With this pastiche of French Colonial, and hints of Romanesque splendour, you almost expect the Von Trapp family singers to slide down the banister and greet you at the door.

Earlier this year, Miklas sold his own 18,000-square-foot home across the street on High Point Rd. for $11.8 million. That remains the highest price paid for a resale home in Toronto in 2008-09.

But this new home is almost double the size and price.

"The old place was nice, but I guess you could say this is nicer," the developer says with a grin.

Miklas is the owner and will move into the home if it does not sell before construction is done.

He feels he knows his clients well – because he's a client himself.

His wife Holly is a former co-chair of the Brazilian Ball, the city's splashiest charity event, and frequently entertains in their home.

Entering the imposing doors, Miklas points to a tall dome in the ceiling. At 10 metres high, the skylight is worthy of a cathedral.

There is no altar, but the home is a tribute to the European palaces that Miklas has visited on his travels.

There are some practical conveniences, including an elevator if you're too tired to take the hike upstairs. Not unlike the lobby of say, the Hilton, the ground floor has his-and-hers powder rooms.

"When you have a lot of parties, you want to make sure there are enough washrooms on the ground floor," explains Miklas. "Women like their own space."

The master bedroom is 3,300 square feet. That's bigger than the average home in Toronto.

"Homes are getting bigger because of all the amenities. After all, no master bedroom is complete without a bar," quips Miklas, pointing to a marble-topped watering hole in the corner.

Most of the home is finished but there is work to be done, including landscaping and some fine details.

The washrooms will have flat-screen televisions, Internet and phones. So will the his-and-hers closets.

The wife's closet will have a separate washer and dryer so she can wash delicates – if she ever gets around to doing it herself.

There is, of course, an indoor pool. Just in case you feel claustrophobic, there's also an outdoor pool.

For guests who don't like to mingle, there is a separate self-contained apartment overlooking the pool.

"People from Europe typically have friends or relatives visiting on long stays, so instead of staying at a hotel, they have their own separate wing," explains Miklas. Henry James would approve.

Miklas may be a purveyor of the grandiose lifestyle but, in his uniform of Nike T-shirt, jeans and sneakers, he seems the antithesis of arrogance.

"I think people are much more laid back nowadays," he says. "It's not always about the flash."

The owner of Valleymede Homes has built half a dozen extraordinary houses on the Bridle Path, one of Toronto's most prestigious neighbourhoods in a leafy enclave of the city's north end. Gambling baron Stanley Ho, one of Asia's richest men, is three doors down. Music icon Gordon Lightfoot lives here, too. International pop star Prince used to call the neighbourhood home, although he sold after a divorce.

When his father used to drive by the Bridle Path in his car, Miklas told himself that, one day, he would live in one of those homes. He did not think he would be building them as well.

"I think it's fabulous that 50 years from now my kids and grandkids can come up to these homes and say: `My dad built that'."

He concedes that, with the problems on Wall Street of the past year, the last thing some CEOs want to expose is a flashy lifestyle.

But nothing says bling like a super-size-me monster home.

Miklas says real estate economics do not justify a small carbon footprint in the Bridle Path. The neighbourhood – nationally one of the most affluent by household income – owes its name to early plans for this patch of Canada, which included equestrian trails.

"Once you pay up to six mill just for a standard lot on the Bridle Path, you really can't put anything too dinky on it; otherwise, it won't have the resale value," he says.

Most of the buyers nowadays come from Hong Kong, mainland China, Iran and Europe, he says.

Nouveaux riches from developing countries think the Bridle Path is cheap. Or, as Miklas puts it, "great value."

At $23 million, it remains to be seen whether Miklas can set a record sale price for a home in the Toronto area this year – especially in a soft economy.

Currently, the developer says he has two couples who are looking for lots in the Bridle Path but cannot find anything. Last month, he signed a contract to build his seventh home in the area, a 20,000-square-foot mansion.

Before he sold his house earlier this year, "people said it was a recession and it wouldn't sell," says Miklas. "But there will always be a market for the biggest and the best." END

COMMENTS
[TheStar.com]
Insanity...
Should you spoil yourself if you are financially successful? Of course! But there is a line that goes from luxury to insanity. I think it is obvious this line has been crossed.

Is it really a home?
First it was Robert Herjavec and his obscenely monster home complete with his fleet of flashy in-your-face cars. Now Miklas! The Bridle Path is becoming an area for people with far more money than good taste. Sad, because rich or poor, at the end of the day, or a lifetime of work, a human being needs to connect with his soul, and you can do that with family and friends in a home that wraps around your being, is cozy and warm, not one that resembles an evacuated hotel. It's sad.

Poor people don't get it...
I can understand The Bird's comment, but while buying big does have some to do with flash and self esteem issues, the real reason you buy big is that value for fine goods, from high end real estate, those $50M paintings the rich love to buy and the $2M restored vintage car that we all shake our heads at - almost always GO UP IN PRICE! And guess what, after you sell, you don't pay taxes on it. Neat little tax shelters. This is how the rich keep making money and how the rest look at them and think they're crazy. They know what they're doing.

Nothing to be jealous about...
Why would anyone be jealous of ill-gotten gains? Material things, however ornate and expensive, never confer peace of mind and happiness on the possessors.

Leverage...
I have witnessed how quickly borrowing money financed at lower rates than the investment vehicles' returns can help to accumulate enormous wealth. I have also observed a billionaire having to capitulate a financial empire by the same token. The keys are "cash flow" and "managing risk"...both are fickle mistresses. Given the current economic context, a $23M residence seems excessive. Perhaps an entrepreneur might create a revenue stream by launching an exclusive "members only" business venture from the property...

Conspicuous overconsumption...
I don't begrudge anyone's success - but living excessively has a cost for the world at large. I hope he can live with the karma.

Obscene Wealth...
Excess knows no bounds, and this is a perfect example. The gap between the rich and the poor is turning into a grand canyon. Shouldn't governments do something to moderate the-winner-takes-all society?

Too many weeds...
Dude, nice jacket - cut the weeds back and install some turf before you take a picture of the joint.

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Unique Houses in Toronto
Here's a thread for photos of interesting low-rise residential architecture in the city. I'll try to post houses of any style with some details on a regular basis, but I'm going for the truly outstanding.
The MacNamara House, 1923__50 Heath St. W.

Schatzker House, 2004__108 Crescent Rd. in Rosedale

INTEGRAL HOUSE
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Sorry, but I can't resist. The caption reads: It's found on Bertmount just north of Queen E.
It might not be architecturally unique, but it sure is unique. I wonder what the neighbours think? They alter some of the design depending on the season- especially for Halloween and Christmas.
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LINK
Robert Pattinson: The Bruce Weber Portraits (Part 1)
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Melina Kankaredes, actress on CSI: NY

TV's Hottest Women Over 40
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Be the Buyer

ModCloth Asks Customers to Be the Buyer
A retailer's primary role may be that of curator and tastemaker, but that doesn't mean that the crowds can't pitch in to help. Online indie clothing retailer ModCloth asks its customers to help choose which items to take into production. [...]

BE THE BUYER
SAMPLE 46
This dress is hot. it's not overly flared...I think it would be extremely flattering on many body types...those needing to hide curves and those needing to build curves.

It's beautiful! What a great piece to spice up with some color! It's beautifully tailored as well.

Drab and unflattering.

oh this is soo cute. my bottom is curvy so i don't know how it would fit me. i'd try it with a pair of black tights. i think it would look lovely on my one girlfriend who has no butt- it would help create the illusion of curves.

The pleats at the hip aren't flattering. It will make me look like a giant pear....not good.

Very pretty. I agree though that the shape is a little tricky to rock...

I'm not a fan of the shape. If you can fill it out you'll pull at the pleats, if you can't fill it out you look like exotic vegetable matter.

SAMPLE 9
I loooove this dress! It has a beautiful ethnic pattern on the bottom, and it think it would look fabulous with platform heels and chunky bracelets.

I really am not a fan of all these dresses with the cotton tops. Not expensive looking enough.

I think that if you got this and got the right jacket to go over it, it would look pretty nice.

SAMPLE 9
The zipper is kind of a killer for it, but it's also so small of a detail that I don't think it deserves a skip. It's still pretty and a jacket or cardigan or something could cover the zipper.

The zipper makes it look tacky.

I too, was about to vote YES but then saw the zipper, which make it looks cheap and sleazy. I feel modcloth demographic is better represented by chic, retro, semi-trendy, classy styled women and although the zipper fits the retro category the front of the dress is more cross over retro-trendy. Sorry it's a no!

It's not my style but I was all for voting yes on it until I saw the zipper! Now while I love the exposed zipper trend it just looks so sloppy here! Like a 101 fashion student slapped a zipper on the back from the craft store. Not attractive at all.

SAMPLE 6
Another 'cute' dress that I skipped, because it looks so insanely short/revealing. As someone who hates the "dress over skinny jeans/leggings/pants" look... I would love for ModCloth to get more mid-length dresses and skirts. More options around knee length would be fantastic!

The tailoring is amazing! Very flattering and feminine with a play on menswear with the details... would look great with the shabooties that are said to be the newest trend this fall..

I'm not crazy about the colors, and I feel like it could have been more feminine. It's a nifty cut and all, but I think I"ll skip it.

I love the front! So gorgeous!

Cute, but I can't help thinking the front of the top looks a bit stripper like.

Nice, flattering silhouette.

I don't know if I love it or hate it. It might just be the colors. I also kind of wish that instead of the polka dot fabric that it was sheer and lacy instead. I think I'll skip.

Cute. Reminds me of an abstract tuxedo t-shirt though.

ABOUT US
Eric & Susan of ModCloth

JUST A GIRL IN A THRIFT STORE
It’s hard to believe that’s how ModCloth began!

In high school, I fell in love with vintage fashion and the thrill of scouring thrift stores or estate sales for amazing finds. No matter what the size, I couldn't leave a beautiful piece of clothing behind. I'd buy it for a friend or swear to use the buttons someday, and I started to acquire quite a collection.

Then, during the summer after our senior year, my techie boyfriend, Eric, helped me create ModCloth. It was very small at first. We only had a few items in each category, but we had a sale on the very first day! [...]
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Shop Till You Drop: Modcloth
I’ll make this short because I have some drama I need to attend to this a.m. If you know anything about me, I’m NOT a fan of drama. I am however a fan of ModCloth! Featuring some of our favorite indie brands like Soundgirl Clothing, Jeffrey Campbell Shoes, Tulle, Stop Staring, Poketo and Nick & Mo this site is sure to become one of your top shopping destinations. [...]
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MISSDELITE'S PICKS
Bande a Part tunic__Nouvelle Vague__$44.99

Salutations dress__$57.99

Corner Office skirt__$39.99 (sold out)

Street Art skirt__Mink Pink__$82.99

Lillehammer booties__Jeffrey Campbell__$149.99

Electra heels__$47.99 (sold out)
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NEW POSTS
Gustavo Dudamel
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You've Been Served

100 Things Restaurant Staff Should Never Do (Part 1)
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And yet, if 100 different actors play Hamlet, hitting all the same marks, reciting all the same lines, cannot each one bring something unique to that role?

1. Do not let anyone enter the restaurant without a warm greeting.

2. Do not make a singleton feel bad. Do not say, “Are you waiting for someone?” Ask for a reservation. Ask if he or she would like to sit at the bar.

3. Never refuse to seat three guests because a fourth has not yet arrived.

4. If a table is not ready within a reasonable length of time, offer a free drink and/or amuse-bouche. The guests may be tired and hungry and thirsty, and they did everything right.

5. Tables should be level without anyone asking. Fix it before guests are seated.

6. Do not lead the witness with, “Bottled water or just tap?” Both are fine. Remain neutral.

7. Do not announce your name. No jokes, no flirting, no cuteness.

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

9. Do not recite the specials too fast or robotically or dramatically. It is not a soliloquy. This is not an audition.

10. Do not inject your personal favorites when explaining the specials.

11. Do not hustle the lobsters. That is, do not say, “We only have two lobsters left.” Even if there are only two lobsters left.

12. Do not touch the rim of a water glass. Or any other glass.

13. Handle wine glasses by their stems and silverware by the handles.

14. When you ask, “How’s everything?” or “How was the meal?” listen to the answer and fix whatever is not right.

15. Never say “I don’t know” to any question without following with, “I’ll find out.”

16. If someone requests more sauce or gravy or cheese, bring a side dish of same. No pouring. Let them help themselves.

17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.

18. Know before approaching a table who has ordered what. Do not ask, “Who’s having the shrimp?”

19. Offer guests butter and/or olive oil with their bread.

20. Never refuse to substitute one vegetable for another.

21. Never serve anything that looks creepy or runny or wrong.

22. If someone is unsure about a wine choice, help him. That might mean sending someone else to the table or offering a taste or two.

23. If someone likes a wine, steam the label off the bottle and give it to the guest with the bill. It has the year, the vintner, the importer, etc.

24. Never use the same glass for a second drink.

25. Make sure the glasses are clean. Inspect them before placing them on the table.

26. Never assume people want their white wine in an ice bucket. Inquire.

27. For red wine, ask if the guests want to pour their own or prefer the waiter to pour.

28. Do not put your hands all over the spout of a wine bottle while removing the cork.

29. Do not pop a champagne cork. Remove it quietly, gracefully. The less noise the better.

30. Never let the wine bottle touch the glass into which you are pouring. No one wants to drink the dust or dirt from the bottle.

31. Never remove a plate full of food without asking what went wrong. Obviously, something went wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

33. Do not bang into chairs or tables when passing by.

34. Do not have a personal conversation with another server within earshot of customers.

35. Do not eat or drink in plain view of guests.

36. Never reek from perfume or cigarettes. People want to smell the food and beverage.

37. Do not drink alcohol on the job, even if invited by the guests. “Not when I’m on duty” will suffice.

38.Do not call a guy a “dude.”

39. Do not call a woman “lady.”

40. Never say, “Good choice,” implying that other choices are bad.

41. Saying, “No problem” is a problem. It has a tone of insincerity or sarcasm. “My pleasure” or “You’re welcome” will do.

42. Do not compliment a guest’s attire or hairdo or makeup. You are insulting someone else.

43. Never mention what your favorite dessert is. It’s irrelevant.

44. Do not discuss your own eating habits, be you vegan or lactose intolerant or diabetic.

45. Do not curse, no matter how young or hip the guests.

46. Never acknowledge any one guest over and above any other. All guests are equal.

47. Do not gossip about co-workers or guests within earshot of guests.

48. Do not ask what someone is eating or drinking when they ask for more; remember or consult the order.

49. Never mention the tip, unless asked.

50. Do not turn on the charm when it’s tip time. Be consistent throughout.

Next week: 51-100.

COMMENTS
I don’t know–I was a bartender here in NYC from 1978 to 1993, and I wouldn’t protest a single one of these. They are all perfectly logical and appropriate to me, and I would have been happy to work at, and be happy to be a patron at, any establishment that followed these rules.

This should be a must for every server and restaurant employee to memorize. I agree with all 50 and look forward to the next 50. The best one is when a waiter tells you which is their favorite. Do I care? No!

This makes me a bit nostalgic for the days I waited and bused tables. Incidentally, Bruce, you seem like the kind of diner whose food would get spit in. I’m not your slave and if I want to complement somebody I will, and when I’ve got 8 other tables I’ll take your order when you’re ready, I don’t see why I have to stand around waiting for a lull in your conversation.

I don’t EVER want to hear a waitperson say “Still working on that?” when eyeing my not-empty plate! Food is for pleasure, not for work.

Circulate this widely please.

What about a list of things diners should never do? As a former server, I can give you one-hundred of those and then some. Servers are generally far better behaved than some of the customers we have to deal with. Period.

These are actually good rules for the guests too–never touch the server, never curse, never ask for the server’s favorites, etc. It is easy to forget that a compliment to one person, when in a group, often means others feel left out. No one means to snub, but they happen. If we all thought about the over all experience our interactions create, we would be much better off.

This will probably be covered in the next installment but please, never, never ask, “Do you want change?” Don’t try to shame me into giving you a tip larger than I intended - just bring the change.

How arrogant! The author should describe what staffers should DO, and WHY; not what they should NOT do. That simply shows that the author is a terrible manager and has chosen employees poorly in the past. Anyone who applauds this article should be forced to wait on people to get a glimpse of reality.

I don’t like it when a restaurant removes each plate as soon as the person finishes eating, finally leaving one lone member of the party finishing up. This seems to be standard operating procedure now, though.

Okay, just two more and we’re in dining heaven:
1. Do not ask, “How is everything!” when a diner has his or her mouth full.
2. Do not ever comment on the conversation at a table. Once a waitress came over and said, “Sounds like a great movie!” when a friend was telling me a serious story from his life.

Oh boy, thanks for mentioning #17! It drives me crazy when the busboy starts removing plates while somebody is still eating. As a former restaurant owner, this is the first thing I taught my employees. How stupid does one feel when they’re still eating and everybody else has had their plates removed? Some people eat faster than others, or somebody is talking more and eating less quickly, I hesitate to mention this to the bus person, as they’re just doing as they’ve been told, and I don’t want to cause trouble for them, but I do occasionally say something to the manager and of course they ‘yes’ me but I know they just don’t get it.

Hallelujah! I want to send this to the last place that we had an atrociously bad waitress. I was reamed on Yelp for giving a bad review for the service, but they deserved it after violating MANY MANY of the above….I stand by my review. Waitstaff should know better, particularly in a fancy place.

As a consumer, I appreciate this list. I also hope that the restaurant owner and manager offer their employees the same level of treatment–measured in respect, salary, and benefits–that they expect from them.

Here’s some tips from the Brotherhood of Servers & Busers to a restaurant wage:

1) Offer your serving staff health insurance;

2) Offer your serving staff paid vacation, sick leave, and personal days;

3) Pay overtime out-of-pocket and do not expect tips to properly compensate for long hours — servers often work “doubles” over 10+ hours in a day. They should be compensated accordingly at a minimum of $15 per hour for hours logged over 8 in a day;

If you abide by these 3 basic, just and fair tenets — you can fully expect an exceptional level of professionalism from your servers. If you’re greed gets the best of you, be happy with whatever you get & keep your 100 tips in good use by reciting them to yourself each night as you struggle to fall asleep.

— Retired Waiter

I agree with all of them except #7. Nothing turns a server’s head faster than “Justin.” if their name is Justin. Knowing that allows a guest to get their server’s attention without flailing about. It also allows me to tell management about a fine or not so fine job.

I was looking for my pet peeve, the server who auctions off the food at the table because it is apparently too complicated to remember who ordered what. I found it, # 18.
Hard to imagine 51 - 100. This list seems to cover it all.
What is the name of the seafood restaurant the writer is opening? I WILL be a customer!

On point #14, my family and I went out to dinner and at one point I quietly remarked that some times it seems as if waiters automatically ask “is everything okay?” without really caring about the answer. As if on cue, a waiter came by and asked the question. My father-in-law, who was having a bad time with some overcooked, tough steak, answered “no” and explained the problem, to which the waiter answered “good, good” and walked away.

Regarding #18: My favorite is when the server comes to the table and says, “Are you the trout?”

I used to be a waitress myself. How hard is it to remember what people ordered? That’s the waiter’s job. And don’t hand me the plate for goodness sake. Put it down in front of me.

A pet peeve of mine is any restaurant personnel who says “Oh I’m sorry, so and so was supposed to do that” I don’t care. Apologize for the problem, and fix it. Don’t tell me who you blame. You can argue about who does what after I leave. And you will get a bigger tip for fixing the problem than trying to make it look like you don’t make mistakes.

When waitstaff ask too many times, “Is everything all right?”, I eventually reply, “Just what’s bad that I should I be looking for?”

[Comment total: 1,158]

Part 2
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Liz, Best Waitress Ever

How to Be a Better Restaurant Customer (blog)
Restaurant customers do some rude, insensitive, and downright stupid things! Not only do these behavioural issues frustrate servers, they interfere with the quality of service that you, the customer receive. STOP SABOTAGING YOUR OWN DINING EXPERIENCE!

Men Hunt in Packs But the Waitress is NOT the Prey
For a female server getting hit on regularly is part of the job. Especially when waiting on a large group of guys. They tend to egg each other on. I get all of the classics. "Did you get a traffic ticket today? Cuz you got FINE written all over you!" or "Is your mother a terrorist? Because you are the bomb!" I'm multi-racial, and some guys tell me I look like Mariah Carey and I've had a few think it was cute to say "oh, we didn't know Alicia Keys would be waiting on us today!".

That's just great, but I'm married to a gorgeous guy and even if I wasn't, I'm at work to get money, not compliments or dates. I endure stupid pick-up lines politely because I assume extravagant talk will be accompanied by extravagant tips. Sometimes there are astronomic sums involved, such as $100 on a $200 tab, $50 on a $40 tab, or a guy that told me I could name my tip, whatever I wanted. Other times you'll get four guys, bill well over $100, all think they're the Don Juan of the new millenium, and they each leave you a buck. What?!? And y'all told me I was the most beautiful waitress you'd ever seen! What do you leave the ugly waitress, 40 cents?

To all the men out there, for future reference, you're not doing the waitress a favor by hitting on her, nor are you making her day. You're probably getting on her last nerves! You want to show the buxom waitress your appreciation for her awesome assets? Show her the money!!
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"I'm obsessed with burgers."

Pics by CC

For Halloween, CC's 80-year-old lawyer goes all out at his place in Forest Hill. He says over 1200 kids stopped by last year...
Welcome

Bloody patient

Grave digger

Brains for dinner

Guillotine

Batman and The Joker

Justice of the Peace

Monster

Alien
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NEW POST
Herbert von Karajan
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LINKS
The Apology Project
The Apology Project (vid)

The Apology Project
As I sit down to write my apology I find myself overwhelmed with guilt, shame, and uncertainty. I must admit that when I was first incarcerated I felt more sorry because I was caught than I was about what I had done. I truly did not connect with the pain that I had caused my victims.

The Apology Project, a 1980 conceptual art project, was created by Allan Bridge who employed the pseudonym Mr. Apology. Bridge used an answering machine to record confessions from anonymous callers. More than 1000 hours of confession were recorded, ranging from common confessions to ritualistic murders.

Some of the confessions were published in Bridge's magazine Apology.

This American Life: Apology (broadcast)
It's rare that a successful apology happens.

Group Hug is a website that publishes anonymous confessions. Readers of the site are encouraged to "confess" using a simple form. All confessions go through a lengthy public screening process before appearing on the main page. The site was launched in October 2003 by Gabriel Jeffrey...