[ SECRET POST #2445 ]

[case]

⌈ Secret Post #2445 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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06.
[Breaking Bad]


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07.
[Cillian Murphy]


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08.
[Robert Downey Jr.]


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09.
[Star Trek]


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10.
[Homestuck]


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Notes:

Secrets Left to Post: 01 pages, 010 secrets from Secret Submission Post #349.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ], [ 1 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Complaints thread

[(Anonymous)]

Where I live (midwestern college town) there are several restaurants that do just fine serving only breakfast and lunch--including one local institution that's been in business for about 40 years and has been featured in Jane and Michael Stern's Roadfood and on The Splendid Table). I think your boss should figure out a specialty or two that will set her place off from other restaurants that serve breakfast and lunch; if she can do it consistently well, then she may be able to keep her restaurant afloat. But if she just keeps staying open at night, thinking that this time we might have a good crowd...well, that's one of the definitions of madness.

My father tells a couple of stories of his restaurant days (his dad was a Greek immigrant restaurateur). Here is one: in the early days of his restaurant, my grandfather employed a cousin of his as chef. Every Sunday this chef would cook 50 chickens and serve them up as 100 chicken dinners. The restaurant stood by a highway, and they had a huge business from weekend travelers; perhaps 75 chicken dinners would be ordered at maybe $1.50 each and the remaining chicken became the Monday special, chicken pot pie, which sold for perhaps $.75.

Then a new highway was built, bypassing their restaurant. Business fell off: the first Sunday night after the new highway opened, the chef cooked 100 chicken dinners and they only sold 25 of them. The rest went into chicken pot pies, which sold out. This happened the next week, and the next, until my grandfather went to his chef and said "Nick, we have to cut back on the chicken dinners; nobody is buying them."

"Butbutbut..." said Nick--"but Tasso, I've always cooked 100 chicken dinners on Sunday."

"Yes," said my grandfather, "but we can't do that anymore; we're losing money."

"Tasso," said Nick with dignity, "I always cook 100 chicken dinners on Sunday."

And the next Sunday, he cooked another 100 chicken dinners. That Monday, my grandfather let him go. When you play the game of restaurants, you adapt or you die.