Hi Dave,


 DD> Gabby's quit all but drive-thru during the covid crisis and never went
 DD> back to inside service. They used to have the best thin-crust pizza in

 RH> "New and improved" isn't always so. The "old and still the same" can be
 RH> just as good, if not better, for most people. Owner may be thinking
 RH> that the new will make more money but if it's not as good as the old,
 RH> it won't.

 DD> My motto is "Dance with who brung you!"

Works 99.99% of the time.

 DD> contact with one of the kitchen supervisors who ran the kitchen
 DD> pre-pandemic. He'll do well.

 RH> As long as he hires good help.

 DD> I predict that he will. All of his staff at Charlie Parker's - with
 DD> the exception of one "new hire" who was caught adding unauthorised
 DD> tips to
 DD> credit cards. I was one of those who was got. She added a U$5 tip to
 DD> an U$8.89 tab. It was easy to spot since I never tip via plastic.
 DD> Always
 DD> on the table. And always in my "wairess bait" format. Gold dollar
 DD> coins, half-dollar coins and U$2 bills. Gets me remembered favourably
 DD> and I get sparkling service on sbsequent visits.  Bv)=

Fun to give--and get--those kind of tips. Good thing the new hire was
caught, hopefully before much damage was done.

 DD>      88


 RH> My basic beef stew is meat, onion, carrots, potatoes, mushrooms and
 RH> tomatoes. Other add ins, if in the fridge include celery, turnip or
 RH> parsnips. The tomato is usually in the form of sauce, as part of the
 RH> liquids. A splash of red wine adds some depth to the flavor without
 RH> overpowering other flavors.

 DD> Maybe it's my taster. But I couldn't determine any difference in that
 DD> recipe.

It's a very subtle taste, probably Michael would have picked it up but
not us "average tasters".

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01