Did You Just Throw a Spoon At Me?

Once, a lady threw a tea-spoon at me because she wanted me to refill her iced tea.

However, what she didn’t notice is that I had already filled her glass when I walked past her table. She must have been too busy horking down her veal parmesan the size of a hubcap in front of her.

When I walked up and asked her why she felt the need to throw a hard, metal object at me to get my attention, she said: “I need you to fill my…” (looks down) “…oh. You must ha– … huh… nevermind.”

As I was walking to get my manager, I heard her hiss at her husband, “No, I’m not going to apologize to A WAITRESS!”

Yes, that actually happened in real life.

Moral of the Story: that lady went full retard. NEVER go full retard.


Tagged by @mcrkilljoy11 to post 8 photos of my bias but screw it, I’m gonna post 10 gifs instead. No one can stop me! *evil laughter aka Hyogie*

It was so hard for me to choose because I have made over 1000 gifs of Leo alone (say whuuttt!!!) and I gotta choose between smexy, stripper, if looks could kill, cute and fluffy etc etc. Anyway you get my point and so I chose Hamzzi coz Leo + Food = OTP!!!

Tagging: @danger06, @rubmesomevixx, @wonsiks-hamster-taek, @wontaec, @officialsanghyuk, @ottokaji-vixx, @starlyttheaven, @taek-danada, @taek-n-starlight, @wonsik-chic, @fluffsik, @robochorom, @jongtaekwoon, @hong-buns, @cha-nnnnn. @hansanghyuked, @forever-vixx, @coffeeprinceleo, @efflorescenteunhae, @cha-latte, @vixxravi3, @chasassyeon, @wontaektv and pretty much everyone who wants to do this. 

This one tweet may cost Chipotle $300 million

“This Chipotle thing is still ongoing.” Author Eric Van Lustbader’s tweet reads. “My editor ended up in urgent care after being deathly ill all night from eating at Chipotle’s.” While Lustbader doesn’t have a terribly large Twitter following — he has just under 3,800 followers — his tweet has been noticed. He may have just cost Chipotle $300 million.

Follow @the-future-now

Commodity Price Rises Challenge a Small Restaurant

With the costs of dairy, beef and seafood rising, local restaurants owners are forced to strategize how to keep their businesses profitable. Kai Pettaway, owner of Freda’s Caribbean & Soul Cuisine in upper Manhattan, is one of those struggling restaurant owners.

Kai Pettaway and his mother, Ellie Pettaway work in the restaurant

“I am working from 12 p.m. to 12 a.m.  almost every day,” said the 36-year-old restaurant owner. He does employ four other people, but he has trimmed their hours by about 15 percent recently.  “I have to cut workers’ hours. This can save me hundreds of dollars every week.” 

As a result, Pettaway has been working as both waiter and cashier, along with managing the business.

Like many restaurant owners, Pettaway faces the pressure of rising commodity prices. According to the U.S. Bureau of Labor Statistics, beef and dairy products have risen about 17 percent in price in the past year, while eggs have gone up more than twice that much. Shortening and cooking oils price have risen 33% during the same time.   

Keep reading

So I figured I’d post this here as well since Tony just acknowledged this gif I made for him on Twitter 😭

Mississippi Youth Community Gardens, Also known as My-Crop

The Mississippi Youth Community Gardens is a Registered 501©(3) Non-Profit organization in Good Standing and it is located in Gunnison, MS. The Mississippi youth Community Gardens Promotes Sustainable Farming, Healthy Eating and other health initiatives within the local community. While we are open to promoting healthy eating and sustainable farming with all persons, regardless of race, the community that we operate in is primarily low income and African American. Our website is

Boycott and Lawsuit: Restaurant Workers Challenging the Hidden Rules

Listen to audio interview here

“Boy-cott Sai-gon Grill… Boy-cott Sai-gon Grill…”

It’s a recent Sunday night. Seven people are gathered outside Saigon Grill, a Vietnamese restaurant on the Upper West Side. They are handing out yellow flyers that read, “Sweatshops Out of Our Community- Boycott Domino’s Pizza and Saigon Grill” in English and Spanish; their posters, in both English and Korean, carry the same message. 

These protesters are members of the Chinese Staff and Workers’ Association, and some are former employees of Saigon Grill. Since November 2010, CSWA has been organizing such protests against Saigon Grill from Wednesday to Sunday, twice a day, three hours each time. 

@Yang Sui/

Protesters gathered outside Saigon Grill. 

They are members from the Chinese Stuff and Workers’ Association.

They have been protesting since Nov 2010. 

One of the protesters, Ivan Lin, never worked at Saigon Grill, but joined the protest after he got laid off in December 2010 when his former employer, Peter Yeung, owner of Century Buffet in Clifton, N.J., closed that restaurant. The closing of Century Buffet came after Mr. Lin and other employees filed complaints and lawsuits against the restaurant owner regarding wages and working hours. 

“The working conditions are really bad nowadays, and I want to make a difference,” said Lin in Chinese. He came to the U.S. after he graduated from high school at the age of 18. Originally from Fujian Province, Lin, who has been in the U.S. for 15 years, hasn’t had formal language education in English. “I can only speak restaurant English,” said Lin, 33.  

Keep reading

Your Server Hates You

You know when you’re at a restaurant, it’s past closing time and you ask your server, “Are we keeping you here?” And then the server politely recipes, “Oh no, it’s ok.”

Well it’s not ok at all, but your server has to say that it is. It’s actually incredibly rude of you to do that.

Your server most definitely hates you.

Key things that ensure a food business success in my opinion based on experience:

  1. Higher ups - It really starts with the higher ups, the corporate people, the people with the last say. Management of a business can, either go, really well or go sour real quick if management doesn’t have the right attitude, whether it’s attitude towards the business or attitude towards employees. I believe that management issues can trickle down the company and hurt a company if the issue is not addressed. So if management treat their workers like they are there just for them to boss around and use then your company will not flourish.  It’s essential to make your employees happy because that plays a huge role in customer service. If an employee hates his job and hates working under a horrible corporation/manager then customer service can turn out bad too. 
  2. Marketing/Promotion - This plays a huge role in the success of a company. A company that invest more into marketing and promotion will come out on top. It can range from promotion on Facebook, Instagram and other social media outlets. 
  3. Incentives - A job can get really repetitive. I’ve been working the same job for 4 years now and it’s super repetitive but incentives can keep me going. Having pay raises (sometimes can be really hard to do), having a group party, or end of the year gifts and prizes for awesome workers (small business do this a lot) have proven to be great incentives. I mean if an employee loves his job and never wants to leave, you can bet he works harder or better than someone that has no incentive to work.
  4. Don’t Expand Too Quickly - Stay small. The reason for that is it ensures your loyal customers get quality service and consistent food/products. Franchising should be last when it comes to expanding. If a company plans to expand, corporate should only expand slowly with corporate (as in open another store is ok) and not by franchising (having other people open your store). This ensures quality, consistency, and great customer service. A business actually becomes weaker and weaker the more you franchise (if you don’t have a good training team). 
  5. Have a training team - A training team is essential too. When you start to build new stores, an amazing training team is what helps keep your new store running smoothly. Not everyone works the same way so training your new employees how to correctly communicate and how to correctly respond to customers can help your store in the long run. Smiling and acknowledging the customer, even though its a small gesture, can actually get a customer to come back again so that’s where training comes in. 
  6. Be in touch with your employees - Be in touch with your employees. I love it when the higher ups appreciate and acknowledge my hard work and effort. Maybe even working with your employees once in a while can positively help your business. 
  7. Put customer service first - Have you heard the saying, “the customer is always right?” Of course, they are not always right but treat a customer like they are always right. This can result in a happy customer and who knows they might tell their family members about your store and how amazing it is. 
  8. Have a positive attitude - Be the one that believes the cup is half full. Have a positive attitude with your employees and positive outlook on your business. 
  9. Know who you’re catering to - Have a target population. Do you know who you want to sell to? Figuring out who to cater to can reduce your cost in opening a store. Catering to the whole population can cost you a lot more. 
  10.  The name of your store can be a deal breaker - Sometimes the name of a store can be a deal breaker for a customer. If it’s difficult to read or understand then the store will not thrive but be creative with the name. Keeping it simple but creative can separate you from the competitors. 
  11. Interior Design - A business can simply fail because of the interior design. If the interior is not appealing to the eye then for sure customers will not come back. This also goes hand in hand with color scheme. Red and yellow are mainly used in food industry because they believe it stimulates appetite. 
  12. Keep track of EVERYTHING - Keep track of every single thing(or try to) in your business. Know how much you use of a certain product a day. This can help you when it comes to ordering more food. You don’t want to have excess food and you don’t want to have too much leftover.
  13. Have a solid menu - Businesses that continually change their menu can fail miserably. Having a small but consistent and good menu is much better than constantly changing the menu. This also helps you when it comes to inventory. 
  14. Location, Location, Location - You can have a solid store, with really good food, and great customer service and not get any customers. A store can’t survive anywhere. Taking into account the geographic location can make it or break it. When it comes to picking a location be sure to check if that location has enough parking to go around. If you have an awesome store with horrible parking space, you for sure will lose customers.  

This is just based on my experience and from what I see when it comes to food businesses. This is not a comprehensive list and should not be consider as such. I’m just doing this for future reference and for others to see if they plan on opening a food business. Good Luck :]

Food is fuel for your body. Fast-food, which appeals to buyers because it’s prepared very quickly, can make you feel good temporarily. If eaten a lot, it can have some serious long-term effects on your health. Instead of giving you the boost of energy that you need, it can leave you feeling tired, depressed and bloated.

Former NBA star Ray Allen and his wife Shannon have opened up a fast-food restaurant, Grown, in South Miami and this level of healthy competition is definitely giving major fast-food chains a run for their money.

Grown is the first organic fast-food restaurant on the East Coast with a drive-thru. They serve all organic food at affordable prices and business has been booming ever since they officially opened their doors to the public in March (2016).

Why organic food? The Allen’s told Miami Herald that taking care of their son Walker, who has Type 1 diabetes, inspired this concept:

“I had an aha moment where I realized I couldn’t sit around helpless waiting for someone else to create a fast-food option that met our family’s dietary needs, and as we did our research it became obvious that this wasn’t a struggle unique to us — families everywhere are looking for convenience without compromise.” – Shannon Allen, Miami Herald

8211 S Dixie Hwy Miami, FL 33143

(Click to read about this innovative concept and for more BLACKAMAZING news)

Listeria outbreak caused by cantaloupes

Death toll caused by Listeria-tainted cantaloupes as of Oct. 11th, 2011

Data from Centers for Disease Control and Prevention.

Visualized by Yang Sui.

Oct. 11th Updated. Listeria- tainted cantaloups have caused 23 death and sickened 116 people. Two new death cases are from Louisiana. 

Oct. 10th- Listeria-tainted cantaloupes have caused 21 death and sickened 109 people in 23 states. 

CDC official said the number could continue to rise due to the reporting lags and the fact that the disease can develop slowly in some people, for up to two months. 

September 14th, the grower, Jensen Farms of Granada, Colorado issued a recall of its Rocky Ford brand cantaloupes. 

These cantaloups were shipped to at least 17 states stretching from Utah to New York but not all of the melons are labeled. 

By far, death cases were reported in Indiana, New York, Wyoming, Colorado, New Mexico, Texas, Kansas, Maryland, Missouri, Nebraska and Oklahoma. 

Most restaurants are starting to get the message and offer a reasonable vegan alternative.  You have to ask before you eat.  Many Italian restaurants only cook pasta in chicken stock.  “Home Cookin’” restaurants often cook all veggies with butter and some with bacon or chicken broth or stock.  Many Asian restaurants hide fish stock or fish flakes in almost everything.  Many Mexican restaurants cook all their rice in chicken stock, refried beans in animal lard and all other beans with ham, guacamole with mayonnaise (egg) and occasionally cream  and they are blazingly proud of having no vegan alternative. In some restaurants, the management allows the servers and kitchen staff to see vegans as “problem” customers to be rudely treated.  Others are simply uneducated.  For example, a couple of years ago at an Italian restaurant I asked the waiter if they cooked their pasta in chicken stock.  He replied, “How else would you cook it?”  “In salt water.”  I replied.  “Okay, we can do that for you, but don’t blame us if it doesn’t taste as good.”  Too often the best a vegan can expect from these places is “salad” consisting of wilted iceberg lettuce with canola oil and white vinegar.  Sometimes they offer an under-seasoned veggie plate that’s not on the menu.  Its absence on the menu makes a production out of what should be a simple meal out with friends.  You are the customer, you are money out the door, your friends who eat with you are also money out the door.  When you do go out with a party of friends to a vegan unfriendly restaurant don’t accept the flavorless alternative.  Pull your chair slightly back.  Order nothing not even tea or coffee to be polite as the establishment is not being polite to you.  Pull out your cell phone and write a review on Yelp.  In the review, remember to mention that when you eat out with your friends or family again, it won’t be there.  Tell your friends that if the place doesn’t have a vegan alternative for you equal in taste, price and portion then you will sit and watch them eat but you won’t.

I don't know why some people treat people in the food business like shit. Do you realize these people have the capability of doing something to your food? I was waiting in line and saw my friend making sandwiches and this women was being a super nag and pestered my friend about his life and criticizing his work. Her spoiled ass brat of a son kept telling my friend to do it better. It pissed me off to the point where I slammed on the counter and told her to show some fucking respect not only because he's my friend but because people in the food business get it rough as it is and to fucking lay off of him. She told me to mind my own business and to go back holding the sign outside?? I was shocked but burst out laughing hysterically. I then told my friend to charge her order with mine and gave him a $50 tip and told the women, "you're gonna continue being miserable for the rest of your life, and my friend and I are gonna live our lives remembering this moment and laugh about you for years to come."

Long story short. Just be nice to people. I don’t even hold signs so that remark was just plain stupid.
Black Farmers to buy from instead of Whole Foods -
Yesterday we witnessed yet another confrontation between law enforcement and residents, protestors, and activists in Baltimore. As the people continued to demand justice for Freddie Gray, Whole Foods Harbor East in Baltimore took it upon themselves “to make sandwiches for the men and women keeping Baltimore safe.” But who were those men and women? Were
By Victoria Massie

The ultimate foodie class

What do you get when you combine MasterChef with Shark Tank? 

A quarter-long class at UC Davis that culminates in a four-hour competition.

In the Food Product Innovation and Development class, students brainstorm ideas for new food products, from beer bites to probiotic hot sauce, savory ice creams and spoon-shaped biscotti. Whatever they can dream up, they make. 

Students spend long hours developing their ideas in a kitchen laboratory, and even design packaging and labels to meet all federal guidelines and health claims.

Instructor Matthew Lange of the department of food science and technology at UC Davis developed the competition-based course over the past two years in hopes of fostering entrepreneurial skills and interest among the science-focused students.

“The first thing I tell students is that they can impact millions of lives by creating delicious new food products that also happen to be healthier and more sustainably produced,” Lange said.

In the end students not only walk away with knowledge of how to identify ingredients and processing methods that can make sustainable and healthy foods, but also how to quantify startup costs, scale-up a potential company, and what it takes to break into and make it in the food market.

To Be or Not to Be, Two Family Owned Businesses

Two family-owned Italian restaurants in Manhattan are facing different fates.

Manganaro’s Grosseria Italiana, first open in 1893, witness the history of New York City 

Manganaro’s Grosseria Italiana in midtown looks much like an old Italian grocery store. Standing at the door is a middle- aged woman, smoking a cigarette and observing passersby. Seline Dell’Orto, owner of Manganaro’s Grosseria Italiana for around 30 years, usually opens the store at 9 in the morning to bring in fresh pasta and ravioli she made earlier that day.

But Manganaro’s Grosseria Italiana is more than a grocery store; it’s also a restaurant.

First opened in 1893, Manganaro’s started as an italian oil and liquor shop. But after Prohibition went into effect, it was transformed into an Italian restaurant. 

Manganaro’s has kept the original style and decoration since 1893.

Seline’s father, Salvatore Dell’Orto, handed over the restaurant to his five daughters in the 80s, and Manganaro’s hasn’t changed much since then.  The Dell’Orto family has kept the original recipes, menus, cooking style and even business model.

Keep reading