Starve a Cold

May 14, 2004 | By | 2 Comments

The secret’s out: I have a cold. Not only that, I gave it to Lauren. We are none too happy.

For lunch we souped at Bagel Palace. We were given a choice between traditional chicken noodle soup and just plain noodle soup. We never really asked what the difference was, so we went with traditional and received this:

IMG_1.JPG

It tasted fine, nothing special. I wouldn’t be shocked to learn it came from a can.

We were then seen by the incomparable Dr. Brown of the Black Cherry family:

IMG_2.JPG

He prescribed plenty of bed rest and plenty of liquids. Luckily, Dr. Brown is also a liquid so I drank him right up. As an aside: how good is Dr. Brown’s Black Cherry? The Celery’s pretty good too, but I’m a Black Cherry man.

And tonight, of course, more soup from Doc Chey’s. Here’s a quandry: Doc Chey’s is pick-up, not delivery. When I went to pick it up, I paid with a credit card and there was a line for “TIP.” Why should I tip for a pick-up? No service was given, just a brown paper bag handed over a counter. Am I wrong? Am I right? Anyone?

The soup was good. Lauren and I watched “Triplets of Bellville” on DVD. We both still have our colds.

Categories: Uncategorized

2 Comments

  1. Mike Stone says:
    May 14, 2004 at 3:29 am

    keep in mind that when you call in, you are one of many MANY who are calling in. and the person answering the phone is answering many MANY calls at one time durring the rush periods. They are then keeping all of these orders in order, and filling them with (hopefully) no mistakes. The amount of calls coming in, and customers served usually is way more than your average waiter/waitress serves in a standard shift. So they do have a tough job, and you are only working for an hourly wage. Just like people who do wait on you. Counter people are very unsung heroes of the FSB (food service business)….

    M i k e S t o n e

    FSB Manager-San Francisco

  2. Benson says:
    May 14, 2004 at 10:22 am

    Usually it is a bartender or server that has to ring in your food, package it, give you any necessary sauces, etc. and then have to pay tip out and report the sales from your food on their taxes.

    Usually only a dollar or two is sufficient, depending on the order. its not like you have to do a standard 20 percent tip but enough to cover the person who rang it in is always appreciated.