I bought some at Wolff's Apple House in Media two weekends ago.

I think the main problem is that she had already ate half of it prior to complaining. It couldn't have been inedible or too difficult to eat, since she actually ate half of it.

If it was truly too difficult to eat, she could have notified the server prior to eating half of the dish. The kitchen could have then replated it more towards her suiting. Or, she could do what the vast majority of the population would do and figure out a way to make it more manageable to eat (i.e. take off the top half of the sandwich if it is a triple decker, eat with fork, remove some of the meat, etc).

I was wondering if anyone knows of any good Saturday (or Sunday) morning farmers markets in the Delco or northern Wilimington area. We moved to the Philly area from Kansas City a few months ago and I'm looking for some good local markets to frequent.

Any opinions on the Lansdowne market? It looks to be of decent size and I am thinking of hitting it up tomorrow. We are in the Aston area, so I'd ideally like to find something a little closer. Linvilla Orchards and Wolff's are nearby, but I'm hoping to find something more.

I know Media has a FM on Thursday afternoons/evening--does it tend to sell out/get picked over pretty early? Does it always end right at 7?

We're pretty close to Delaware, so anything in the Brandywine/Chadds Ford/Northern Delaware area could work. Ideally I'd like to find a place that has several produce vendors with a nice variety of locally grown veggies and fruits (not necessarily organic). If there is a bakery, prepared food vendor, or close by coffee shop/breakfast place, even better!

There are indeed lots of ways to do open bars.

Similar to hungrygal, when a close friend of mine got married, the venue (an old, renovated castle) ran their bar options by allowing the client to buy x amount of bottles of specific liquors, wine, and beer directly from them in advance. They would then be credited for anything unopened. I think the guests did a pretty job of finishing it all off.

I also have worked in places, as have siblings and friends, where we did not have to tip out. Some of these places were small pizza and diner type places, some steakhouses and moderate priced restaurants in smaller towns/cities in rural America.

One more vote for really liking open table.

So many others have mentioned how easy it is to book, so instead I will reiterate how easy it is to cancel a table. We had a reservation last weekend and realized early in the morning that we weren't going to be able to make it. I was able to use the Open Table app and cancel the reservation in about 5 secs. I didn't have to wait until the restaurant opened and then call several times until someone answered the phone. Not only that, but I imagine the table was probably made available online and someone else could easily book it. Win-win-win for everyone.

Yes, indeed you are correct!

I've only witnessed them at bars, and even then they were part of the schtick.

In Kansas City there is a prohibition-era styled cocktail bar named Manifesto that is in he basement and you can only enter it by either going to an unmarked door in the alley or through a narrow hallway through the back entrance of a restaurant on the first floor. When it first opened and word of mouth started generating about the place I thought it was rather pretentious. However, with time it bothered me less.

In Milwaukee I went to place called the International Spy Bar. To enter you had to go into a front entry room and then either provide a secret password or else perform some sort of amusing act (do a jig, etc). Upon appeasing the doorman a button was pushed and a secret door slid open and you entered. Inside the actual bar is a closed circuit TV that shows what is going on in the holding room where people who have already entered can laugh at you. I was in town for a conference and found the whole thing quite amusing the first evening. I took some other friends back a second night and found the whole thing incredibly lame.

I guess in general it's kind of a novelty, but nothing that really keeps me intrigued.

I'm curious when people started using the term 'millenials'?

I don't read a lot of food blogs, but I do watch top chef (as well as other kitchen/cooking shows) and I'm pretty sure they have been using the phrase flavor profile for many, many years. While I do agree that the question, 'how does it taste?' works just as well, I see it more as a specialized/technical phrase that has come into common use due to increased exposure.

Indeed. I had actually started to mention that as well, but hesitated when thinking about my younger brother. He washed dishes in high school and college at a nice, local steakhouse. He typically would not hesitate to eat crab legs or lobster that was returned and appeared untouched, but I don't think he ever was riffling through half-eaten food in the doggy bags that were forgotten/left behind at the end of the night. Obviously, somewhat of a contradiction.

I think it is the assumption that staff members, like the dishwasher, are needy.

My friends from mainland China and Taiwan seem to like Pine and Bamboo garden the best. I liked the dim sum much better than Bo Lings. I feel like there were a couple of other places they liked that had authentic menus written in Mandarin that you could ask for, but I couldn't convince them to give them to me.

Soy is a phyto-estrogen, so it mimics the actions of estrogens. There is evidence to suggest that this can either be good or bad and effects differ for men and women. There is some thought in the scientific community that high levels of phyto-estrogens can interfere with testosterone's actions in men, but like most things, the results vary depending on the design and analysis of the study. The same goes for the effects of high amounts of phyto-estrogens in women and the correlation with cancers. The definitive answer is unknown, but I think you can rest easy if you eat soy once every couple of weeks.

I've always found the opposite. I've had things get through fine at small airports like Kansas City, only to have similar items be confiscated at O'Hare. I've really found that it is a total crapshoot and that I should be prepared to leave things behind.

I also don't have an issue with this. I grew up in a family that always left the knife in the pan of brownies, pie, cake, etc and I have attended more potlucks than I could possible count. I seem to be quite healthy.

I think it would be more accurate to describe the patrons as clueless Red Sox fans wandering into the Bronx (the restaurant).

Another question: Is that (tipping more for something with which you agree) any different from tipping a server more because they are attractive?

This morning I saw a woman eating a donut while applying her makeup in the bathroom at work. I did a double take and instantly thought of this thread.

I'm with you. I'm sure I'm exposed to much worse throughout the day and I'm doing just fine.

Regarding the OP, it is not unusual for staff to stand on counters, bars, tables, etc to change lightbulbs, hang things, clean things, etc. What is unusual is for them to do it in front of you and then not have the common sense to wipe it down. You are right to think that worse things are probably happening behind the scenes, because they most likely are. It happens. I would bet that your server at any given meal has handled money (arguably just as gross as the shoes that touched the ground and then the counter) and then picked up your order and dropped your beautifully prepared food in front of you. A restaurant (grocery store, corner market, farmer's market, etc) is a not a sterile environment.

I understood that, but you'd be surprised at the things that go on behind the scenes. Obviously that goes both ways--good and bad. I'm just pointing out there are possibilities and not all restaurants are run by people trying to skirt the health code. It's possible they had substantial fresh water for the kitchen. It's possible they didn't. We don't know. Ask if it is making you that uncomfortable.

I understand your concern, but I wouldn't be so quick to damn them. Perhaps someone was sent to buy carboys of water from the store? I would imagine this isn't the first time a restaurant has lost water, so it's possible a system exists for them to keep things sanitary. I'd write/call management so your concerns would be addressed.

I don't think 'loose' instead of 'lose' is specific to internet boards. I have an ex-boyfriend who would use it all of the time and it drove me nuts--especially since he was an English major. I also saw it used in a newspaper article today. The article was online, so perhaps it wasn't actual in print, but I was rather appalled.

I have this bowl. My grandma bought one each for my sister and I from QVC and had them mailed to us (along with several other Rachael Ray products. Would I have bought it myself? Probably not, especially at that price. However, I know it makes her happy to share cooking supplies with us now that we have grown-up, moved away, and don't get to cook with her very often anymore. She also has started to send us all of her old casserole dishes, bowls, flatware, etc. She gave me a very nice set of china when I was home over Christmas. She enjoys watching RR and finding recipes that she thinks her young-professional granddaughters with busy lives can make at home in a short time frame. She's doing quite alright financial, so I don't begrudge her the least for purchasing this for me.

For the record, I've never actually used it for a garbage bowl. I have used it for a large mixing bowl, a salad bowl, a bowl to display fruit in, serving bowl for chips, etc. Mine is a dark red color and I actually like the look of it quite a bit and have had lots of compliments on it.

Ha! I laugh at my mom because she doesn't spell out her texts! I'm probably much older than your children though, so I never got into the whole text speak thing. I like to blame my mom's usage on her having to manage teenagers and other young adults at her job.

I also recommend Julian. Delicious, small, homey, great atmosphere. The last time I was there I had a great housemade sausage with braised cabbage and pheasant cassoulet that is making my mouth water just thinking about it.

Just out of curiosity, how common is tip pooling in casual to mid-level dining?

I can understand it in a fine dining setting where you are getting superb/team service. In that situation you have multiple sets of eyes on you ready to fill your water glass, replace your flatware, etc. It seems that staff is incredibly well trained and do things in a very specific manner. I can see all tips being pooled and then divided according to position as it truly is a team effort to make sure the guest is completely taken care of. It benefits all service staff. I'm guessing at this level of restaurant that servers are smart enough to 'buy into' the mentality and you are less likely to get someone who isn't pulling his or her share.

On the opposite spectrum, I can sort of understand (but don't really think it is necessary) to pool tips in a greasy spoon type of place because your sales totals are going to be low, leading to more variance in tip percentage. Some people will leave a couple of quarters on their $5.96 check even if they get the most superb service one could imagine, meanwhile the person sitting next to them at the counter may have surly service, but still leave a ten dollar bill for their $7.12 check (a 40% tip) because they don't like leaving less than a couple of bucks, don't want the change, think it looks cheap to take the change, etc. In this situation, pooling may at least even out the variance of the complexities of people and how they tip.

In the case of casual restaurants (chains like Applebees, Chili's, etc) to mid/upper-mid priced independent and chain restaurants, tip pooling seems like it may be more unfair. There are servers that try hard to provide the best service possible and there are people who really don't care, need a job, and feel that they are entitled to a 20% tip simply for taking your order, delivering your food (in no particularly order or pacing) and dropping off your check. Pooling in this situation would screw the hard-working and reward the slackers. I can see why chains or other places may want to 'encourage' pooling--it may seem in theory to apply pressure on all to do a good job, but in practice there are too many people willing to take advantage of other people's hard work.

I guess it depends on the situation...

Yeah, in my experience, they have never handled the seating at all--no special treatment or wait for groups versus solo diners. A group of 10 waits in lines like a party of 1, orders their food, pays, receives food, finds a spot to sit down. Like your experience, I have found that it is typically about 30 minutes from the door to counter. I gave up a while ago on dining in, as it is so much easier to just call ahead, walk by all the people waiting in line, and be home and chowing down with a beer. I'm in Philly now and I have pains in my stomach knowing that I can't just pick up the phone and have a carolina style pulled pork in my hands in 30 minutes.

Regarding the large group, I find that there is always a bit of anxiousness about being able to get seats together, but I can think of at least 5 times when I have been there with a group of 8+ at lunch and we have always been able to push together tables. I highly recommend it. We'd always discuss trying something else, but finally settled on not bothering because we always wished he had just had OK Joe's.

Since you wait in line and only find a table after you have paid and received your food, there is no difference for a party of 9 versus a party of 2. You find seating where available. If the line is out the door, you'll probably wait about 30+ mins. If you somehow manage to find a time when the line is short, you may wait 5 mins. That said, I've been to the 47th street location with large groups numerous times and never had a problem with seating. You just push a few tables together. It's somewhat of a beautiful thing because you can spend an hour in line being worried about finding a seat, yet the kitchen puts out food at a pace equal to that of which the tables are being turned over. It works because people don't save tables or when the rest of their party spends an hour in line.

You don't seem to mean it offensively, but many people certainly state their opinions in a means to inflict implication and shame. In fact, just a few responses below someone says that 'they can't stand cheapskatedness' and another person sarcastically refers to someone who doesn't tip as a 'highroller'. I'm not trying to 'call you out' or make you feel bad, I'm just trying to explain that people often imply things here.

That aside, I'm curious what your opinion is on a place that strictly does counter service (like what is described in the OP). In this case there are likely only a few people working and the cook may be taking orders/ringing up food. There are no servers because there are no tables to serve. Having known people who work in this type of position, they receive minimum wage (although, I'm sure there are exceptions), so the logic that the server is going to be taxed on sales where they receive no tip does not seem to be valid.

I agree with you that if it is a nicer restaurant where a server or bartender is neglecting their customers and/or their sales may be adversely affected that a some sort of tip is warranted, but I have honestly never encountered a restaurant like that. I typically only get take out from a place where you approach the counter (sandwiches, Chinese) and either place your order and leave or pick up an order you called in ahead of time (pizza). In those situations, I often see the cook prepare the food and then the counter person pick up the bag, turn, and hand it to me. While I am not saying that a tip isn't warranted, I'm also saying that I completely understand how this is no different than going to Five Guys, Chipotle, McDonalds, etc.

In honest curiosity, would you have been that upset if he drowned everything in gravy or cranberry sauce? Yes, you made and provided those 'condiments', but if they were used to a point where the turkey, stuffing, etc was non-tasteable, does it matter?