[quote="Class of 72" post=288595][quote="Beast of the East" post=288567][quote="Class of 72" post=288563][quote="SLYFOXX1968" post=288556]Outstanding Post , Logen .[/quote]
What was "outstanding" about it?????????
You three keep repeating the same crap about Mullin every other post. I've cut and saved them into my notepad.
We ALL know the company line.
The title of the thread is STAFFING CHANGE!
If you don't want to discuss staff or any changes stay off the thread![/quote]
I kind of prefer your new and inventive ways to serve the same crap up. Kind of like a chef extraordinaire for leftover crap.
I'll try to jazz up my same old crap in the future. Unless of course you weren't referring to me as one of the three. Then I will just say i love all of your posts [/quote]
So you know that I love to cook and stir the pot.
Beast, yes we need a jazz up in our kitchen. The restaurant reviews have been terrible. With the best kitchen staff in years, especially with a new pâtissier named Mustapha Heron, the professional restaurant critics still don't have Chez SJU sniffing a national ranking because they have doubts that master chef Mullin can improve his menu and he obviously still needs help in the kitchen while his associate head chef is cashing 600K per year but is not allowed to step foot in the kitchen. To make matters worse the incompetent managing director and his puppet master decided to raise the menu prices while serving up the same menu. The gamble game they are playing is hoping one good year will mollify the patrons who have been stiffed out of a good meal for three years by including a 20% gratuity whether you like the service or not.
Now, Mrs. 72 and I dine out a few times a week and love a good meal but I rarely return to a restaurant that gives me agita and charges me gratuity even when the service sucks.
What does all of the above have to do with St. John's basketball? Absolutely nothing but I was easily distracted and I digressed when you complimented me and called me a chef extraordinaire for leftover crap.
Oh, and you were not one of the three, the 3rd was a bona-fide defender of the realm here but do not fret as you are in my top 10. [/quote] maybe we need a Peruvian chef on staff [attachment=233]2992A3C9-9210-4CF6-9C32-754D2D9E30E6.jpeg[/attachment] [attachment=234]9A6D5A16-77A6-4E62-B817-09A0121093D3.jpeg[/attachment]
What was "outstanding" about it?????????
You three keep repeating the same crap about Mullin every other post. I've cut and saved them into my notepad.
We ALL know the company line.
The title of the thread is STAFFING CHANGE!
If you don't want to discuss staff or any changes stay off the thread![/quote]
I kind of prefer your new and inventive ways to serve the same crap up. Kind of like a chef extraordinaire for leftover crap.
I'll try to jazz up my same old crap in the future. Unless of course you weren't referring to me as one of the three. Then I will just say i love all of your posts [/quote]
So you know that I love to cook and stir the pot.
Beast, yes we need a jazz up in our kitchen. The restaurant reviews have been terrible. With the best kitchen staff in years, especially with a new pâtissier named Mustapha Heron, the professional restaurant critics still don't have Chez SJU sniffing a national ranking because they have doubts that master chef Mullin can improve his menu and he obviously still needs help in the kitchen while his associate head chef is cashing 600K per year but is not allowed to step foot in the kitchen. To make matters worse the incompetent managing director and his puppet master decided to raise the menu prices while serving up the same menu. The gamble game they are playing is hoping one good year will mollify the patrons who have been stiffed out of a good meal for three years by including a 20% gratuity whether you like the service or not.
Now, Mrs. 72 and I dine out a few times a week and love a good meal but I rarely return to a restaurant that gives me agita and charges me gratuity even when the service sucks.
What does all of the above have to do with St. John's basketball? Absolutely nothing but I was easily distracted and I digressed when you complimented me and called me a chef extraordinaire for leftover crap.
Oh, and you were not one of the three, the 3rd was a bona-fide defender of the realm here but do not fret as you are in my top 10. [/quote] maybe we need a Peruvian chef on staff [attachment=233]2992A3C9-9210-4CF6-9C32-754D2D9E30E6.jpeg[/attachment] [attachment=234]9A6D5A16-77A6-4E62-B817-09A0121093D3.jpeg[/attachment]
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