Why the hell can’t I be in charge of my own parmesan cheese distribution?!
November 28, 2007 9:01 AM Subscribe
Why the hell can’t I be in charge of my own parmesan cheese distribution?!
I mean, the pepper I understand. It would be awkward for me to operate that big, brown grinder thingy from a sitting position. Moreover, there is generally regular pepper on the table, right next to the salt, in case I feel the urge to pep things up a bit mid-meal.
But why the hell am I not allowed to distribute my own parmesan cheese? Does the coked-up waiter know how I like my parmy parm sprinkled better than me? Judging from his performance, obviously not.
And what if I want to reapply some parmesan in the middle of my meal? God forbid, am I right? Is the price of parmesan so prohibitive that it’s just not possible to leave a small bowl of cheese on the table so I can sprinkle delicious, delicious cheese, at my leisure and to my taste, on my $17.95 mixed seafood linguine?
Is it some backwards tradition that these second-rate italian joints use to try and trick us into thinking it’s a first class restaurant? Do the truly high-class restaurants do this as well?
I mean, what the hell?
I mean, the pepper I understand. It would be awkward for me to operate that big, brown grinder thingy from a sitting position. Moreover, there is generally regular pepper on the table, right next to the salt, in case I feel the urge to pep things up a bit mid-meal.
But why the hell am I not allowed to distribute my own parmesan cheese? Does the coked-up waiter know how I like my parmy parm sprinkled better than me? Judging from his performance, obviously not.
And what if I want to reapply some parmesan in the middle of my meal? God forbid, am I right? Is the price of parmesan so prohibitive that it’s just not possible to leave a small bowl of cheese on the table so I can sprinkle delicious, delicious cheese, at my leisure and to my taste, on my $17.95 mixed seafood linguine?
Is it some backwards tradition that these second-rate italian joints use to try and trick us into thinking it’s a first class restaurant? Do the truly high-class restaurants do this as well?
I mean, what the hell?
This post was deleted for the following reason: this is a rant disguised as a question, please ask again when you can not make your question sound like you're starting a fight with the service industry, thanks, -- jessamyn
I've always thought it to be a sanitation issue... Those restaurants don't want customers' grubby hands all over their nice shiny rotary cheese graters!
And the bowl would pose health and cost issues, as well - they can't reuse from party to party because people could *do* something to the cheese in question, and throwing out actual parmesan would get prohibitively expensive
posted by odi.et.amo at 9:04 AM on November 28, 2007
And the bowl would pose health and cost issues, as well - they can't reuse from party to party because people could *do* something to the cheese in question, and throwing out actual parmesan would get prohibitively expensive
posted by odi.et.amo at 9:04 AM on November 28, 2007
Yeah and why can't you post "am I right" questions to MeFi without getting flagged?
posted by sjuhawk31 at 9:05 AM on November 28, 2007
posted by sjuhawk31 at 9:05 AM on November 28, 2007
This thread is closed to new comments.
posted by poppo at 9:03 AM on November 28, 2007