Squadron7 said:

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I'm an old. Eating out was a treat.

People my age remember the neighborhood filling with the aroma of most houses on the block all preparing dinner.

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Today most moms idea of cooking is unwrapping a package from Costco and throwing it in the microwave. The quality of women sure has degraded a lot in the last 50 years.

91AggieLawyer said:

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infinity ag said:

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n_touch said:

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BonfireNerd04 said:

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US tipping culture needs to die.

Abolish the subminimum wage. Make restaurants fulfill their duty to pay their workers instead of guilt-tripping customers into doing it. Raise the price of the food accordingly. Be like the rest of the world.

I'm tired at being prompted to pay 20% or more just for someone doing their normal job. Especially when it's at a restaurant that doesn't even have waiters, but just gives you your food over the counter. Quit pretending that it's "too complicated" to disable the tip prompts on the card reader.

---

Removing tipping all together would decimate the restaurant industry. Also, a good server can make more than an hourly wage that a restaurant owner would be willing to pay at a decent restaurant. Right now the issue is exactly what you are saying about tipping to do your normal job. It was never designed for the Starbucks barista making $15/hour or the Subway sandwich worker making $10/hr. Being hit with tips from every angle is what is causing the issue.

---

You argument is just like the "we don't have skills in America so need to hire H1Bs from India" that corporations dish out.

---

I seriously don't think you read what he wrote past that first sentence. He is 100% correct. And your comparison/analogy/whatever is way off.

If ANYONE is prompted to tip at a restaurant (or anywhere else) that doesn't have waiters/servers -- or that asks for it for non-waiters/servers, put in ZERO. It is really pretty easy. If it is so annoying that you can't stand it, quit going. After a (long) while, they'll stop.

(Don't take this to mean that I am in favor of ANY minimum wage; I'm not. I would abolish it completely. However, I have no issue with a lower pay scale/tipping system for waiters/servers.)

---

I am not saying he is wrong. But I am not wrong either.

As of now if you remove tipping from today, it will decimate the restaurant industry. Same with tech, we need H1Bs, today.
But that is not ideal. We have to slowly wean both industries away from these addictive freebies which are harmful long tern.

These days I order pickup and drive to the restaurant and to the counter and the lady has an iPad screen pointing at me begging for 20% tip. Shameful.

n_touch said:

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BonfireNerd04 said:

---

US tipping culture needs to die.

Abolish the subminimum wage. Make restaurants fulfill their duty to pay their workers instead of guilt-tripping customers into doing it. Raise the price of the food accordingly. Be like the rest of the world.

I'm tired at being prompted to pay 20% or more just for someone doing their normal job. Especially when it's at a restaurant that doesn't even have waiters, but just gives you your food over the counter. Quit pretending that it's "too complicated" to disable the tip prompts on the card reader.

---

Removing tipping all together would decimate the restaurant industry. Also, a good server can make more than an hourly wage that a restaurant owner would be willing to pay at a decent restaurant. Right now the issue is exactly what you are saying about tipping to do your normal job. It was never designed for the Starbucks barista making $15/hour or the Subway sandwich worker making $10/hr. Being hit with tips from every angle is what is causing the issue.

---

I'm curious about states other than Texas though. Was dining out in Washington last night and tipped standard 20%, which ended up being $45. Talking to the coworker I was there with mentioned the servers are making $16/hour.

TRIDENT said:

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Yeah but your access to fresh seafood is way better, even if you have to catch it yourself!

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Very true. We are spoiled on that front and in that regard what I get here for the same price of fish in Dallas is not even comparable in quality. We are getting fish that was caught that day in most cases.

infinity ag said:

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BBRex said:

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Yep. Also, Europeans brag about not having to tip, then come to the U.S. and are amazed at good service. I don't think the system is ideal, but there are some good points.

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Good service? In America??

Those days are long gone. Yes, in high end restaurants sure. But not in average places. I've been to places in Europe where service was very good. America isn't any better.

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I haven't travelled to Europe since Covid. I remember the food being outstanding, but the service was very hit or miss. I feel like most of the places I go in Texas still have good service.

I can definitely agree with that. A good steakhouse in Spain definitely tastes different than one in Houston.

89DogDoc94 said:

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I just want to add in a "tip" comment.

My best friend is a server at a mod / high end family owned chain resturant in the Houston area. I would guess average price is $40 to $60 per person for an evening meal plus drinks.

They get paid $2.50 per hour. They have to live off of tips. They work their ass off for 6 to 7 hours per night. It is now becoming more coommon for her to spend 2 hours taking care of a party of 4 to 8 and bill north of $300 and then get a tip of 8 dollars.

I am not a fan of the tip culture, or the system in general, but the industry is fixing to start loosing the experienced servers to other jobs if the tips don't improve.

If you are going to go out to eat at a sit down place and these servers work on tips alone, then freaking take care of them if they do a good job.

Rant over.

---

Working 6-7 hours is not working their ass off. If they go to other jobs, the market will adjust. People will pay more for the service they desire and the market will take care of it.

A couple of my pet peeves:

1. You actually physically go to a place to eat and they prioritize mobile orders over those that commit to the store.

2. They flip the pay pad over for you to "answer some questions" and the default tip starts at 28%.

My wife and I have been going to Chuy's lately. We get the big platter and split it, fill up on chips, and have leftovers for a lunch meal the next day for less than $25 with sodas.

The service is almost always cheeks. Slow and disinterested. France is the worst offender. It helps to know that going in.

agdaddy04 said:

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n_touch said:

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BonfireNerd04 said:

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US tipping culture needs to die.

Abolish the subminimum wage. Make restaurants fulfill their duty to pay their workers instead of guilt-tripping customers into doing it. Raise the price of the food accordingly. Be like the rest of the world.

I'm tired at being prompted to pay 20% or more just for someone doing their normal job. Especially when it's at a restaurant that doesn't even have waiters, but just gives you your food over the counter. Quit pretending that it's "too complicated" to disable the tip prompts on the card reader.

---

Removing tipping all together would decimate the restaurant industry. Also, a good server can make more than an hourly wage that a restaurant owner would be willing to pay at a decent restaurant. Right now the issue is exactly what you are saying about tipping to do your normal job. It was never designed for the Starbucks barista making $15/hour or the Subway sandwich worker making $10/hr. Being hit with tips from every angle is what is causing the issue.

---

I'm curious about states other than Texas though. Was dining out in Washington last night and tipped standard 20%, which ended up being $45. Talking to the coworker I was there with mentioned the servers are making $16/hour.

---

Correct that Washington pays full wage. It would be interesting to see what their dollar/hr is now compared to the $16 base is. Have the tips lessoned? This also trickles down to bussers and other staff that get tip outs. Are they still getting any extra or only they hourly pay?

The restaurant industry is very regional in how and what the customers will tolerate.

n_touch said:

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500,000ags said:

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I think there is a lot of dynamics going on in service/restaurants.

1. Gen Z is not expounding on micro, farm-to-table, etc. Things that made the golden age of restaurants and breweries under millennials. They legit want more sterile experiences IMO. This even for those older Gen Zers that are raking in from the income and opportunity potential from the labor shortage during Covid.

2. We no longer have a K-recovery, we have a K economy. Those that make >125k can afford a decent amount of convenience (based on life stage also). Large scale where they cannot afford anything or necessities only. Also a ton of Gen Z that uses DoorDash and Uber Eats and the economics are outlandishly terrible for everyone involved. +40% for cold food.

3. Restaurant operators are rarely business savvy. Friends with several, and I would never tell them how to run their businesses, but their ideas and strategies are almost universally terrible. I had 2 in the same day say we need to implement a trivia night. It was hard not to laugh at the second one. One built a $6MM building in 2022 and after his first head chef was poached, his second was terrible with consistency, but he was loyal to a fault and has kept him for over 18 months.

4. There are probably too many restaurants from the aforementioned millennials desire for elevated dining. Excess competition and almost all but the best suffer through a downward spiral.

5. Tip culture - nuff said.

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This can never be said enough. There are some, but they are few and far in between. This is why so many restaurants fail.

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That has been my experience as well. Every restaurant client I ever had failed within a year or year and a half except for two Mexican food restaurants. Almost every employee in those two places was a relative of the owners (actually one of the two restaurants was owned by a guy and his sister owned the other, different towns though). Other restaurants in my small town and surrounding towns that were not clients of mine failed at about the same rate. Seems one of the common issues was failing to deposit payroll taxes. That happened quite a few times and all went out of business.

Call the WAAHBULANCE for me. We live in BFE. No restaurants worth more than bad diner food for 40 miles. Not even decent fast food. Our Chicken Express sucks. Our little Pizza Hut sucks. Our Dairy Queen sucks.

And everything is closed very early.

Moving from NW Austin with 40 restaurants within a few miles for takeout, in dining or delivery to absolutely ZIP, NADA, BUPKIS?

I miss Chinese food (which I can't cook nor find the ingredients.)

Miss good Italian food because see above about finding ingredients to even cook ourselves.

Miss good seafood restaurants.

Miss sushi. (The Hubs won't eat it but I am in the "borderline erotic" territory because I love it!)

And this will be surprising since I live in the boonies, zero Barbecue. None. We have cows in our front pasture like all of our neighbors do. Lots of beef on the hoof but no barbeque for sale.

A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

Jim's and Taco Cabana just closed up at Bandera and 1604, a very well off part of San Antonio...

Thaddeus73 said:

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Jim's and Taco Cabana just closed up at Bandera and 1604, a very well off part of San Antonio...

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Taco Cabana has been gradually dying for a long while all over the state. Their prices have been high in comparison to the quality and taste you receive for a looooong while. Factor in that Texas is becoming less and less gringo then their former target audience is shrinking

You have to look at what's opening whenever you talk about old brands closing.

Part of my questioning about the "death of restaurants" storyline is that I remember the 80s and the bust when places were closing all over, and today I see new restaurants opening and staying busy most of the time.

No more Sambos, Bonanzas, Howard Johnsons, Shakeys, Steak and Ale, K-Mart diners, Texas Land and Cattle, Shoney's...

We will survive...

Interestingly, here in SA, IHOP and Applebees have merged, now serving both menus at the same location...IHOP now has a bar in it with big TV screens, which is the Applebee's part of the restaurant...Never seen this before...

I now eat off the ala carte menu, and no alcohol...Much cheaper, and better for the beltline....

Jugstore Cowboy said:

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You have to look at what's opening whenever you talk about old brands closing.

Part of my questioning about the "death of restaurants" storyline is that I remember the 80s and the bust when places were closing all over, and today I see new restaurants opening and staying busy most of the time.

---

Restaurant business is very tough. Few indy situations stay viable for long these days without a buyout and making a chain.

TAMUallen said:

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A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

---

Yes. It becomes more understandable when consider a burger, drink, fries, is just under $ 14.00. And that is without alot of extras. It doesn't take much higher to hit the lower end of a meal at Chilis.

The restaurant nearest my office is rather odd. It has been there for years, but after the original owner passed away, the owners since then have generally lasted about three or four years before selling it. It has kept the same name the entire time.

The new owners are not only buying the building and equipment, they are also paying for the name and the so-called "good will". They don't understand that "good will" is fickle as hell. Initially, most people will flock to it and it will be busy, but if they can't do it well, they won't stay busy for long. It doesn't take long for people to decide whether the place is worth going to.

The current owner is a bit odd. Before buying the restaurant, he not only knew absolutely nothing about the restaurant business, he had never even been in a restaurant. As far as I know, he has still never been in any other restaurant. He is basically stuck reinventing everything he does and often it is not done well. At lunch, it is never crowded now. The last two times I went there for supper, there were about three occupied tables including ours. One of those times, the food was unbearably horrible and hardly anyone at our table came anywhere close to finishing their meals. The time before those two times, I was the only customer the entire time I was there.

People want to buy a restaurant because they think that since they like to eat in restaurants, they would know how to operate one. In reality, they are often pitifully ignorant about what it takes to run a restaurant.

If someone wants to buy a restaurant, I think that they need the following experience if they want to have any hope of making it work:
1) To have worked in a restaurant as a waitress for at least a couple of years,
2) To have worked in a restaurant as a cook for at least a couple of years, and
3) To have managed a successful restaurant for five or more years.

They need to be there working from when the restaurant opens its doors in the morning to whenever it close the doors in the evening. If they can't do that, they have no business operating a restaurant.

titan said:

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TAMUallen said:

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A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

---

Yes. It becomes more understandable when consider a burger, drink, fries, is just under $ 14.00. And that is without alot of extras. It doesn't take much higher to hit the lower end of a meal at Chilis.

---

For a burger you are better off doing Chili's or Willie's. No reason to do any of the fast food places anymore. They are no longer cheap and many times not even that fast. The cost is about the same if not better and you will get a better burger.

n_touch said:

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titan said:

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TAMUallen said:

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A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

---

Yes. It becomes more understandable when consider a burger, drink, fries, is just under $ 14.00. And that is without alot of extras. It doesn't take much higher to hit the lower end of a meal at Chilis.

---

For a burger you are better off doing Chili's or Willie's. No reason to do any of the fast food places anymore. They are no longer cheap and many times not even that fast. The cost is about the same if not better and you will get a better burger.

---

A relative of mine shocked me some months ago when he said that in a restaurant, ambiance is all that matters. According to him, if you have the ambiance, the food doesn't matter.

Thaddeus73 said:

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No more Sambos, Bonanzas, Howard Johnsons, Shakeys, Steak and Ale, K-Mart diners, Texas Land and Cattle, Shoney's...

We will survive...

Interestingly, here in SA, IHOP and Applebees have merged, now serving both menus at the same location...IHOP now has a bar in it with big TV screens, which is the Applebee's part of the restaurant...Never seen this before...

I now eat off the ala carte menu, and no alcohol...Much cheaper, and better for the beltline....

---

Steak and Ale is coming back. Long live the salad bar.

I didn't read all of the posts, but most people don't realize why franchises are so tough and how hard it is to make money. Take the following hypothetical cost for a Whataburger Franchisee.

- Royalty: 5% of gross sales,
- Marketing Royalty: 2.5% of gross sales,
- Labor: 20 - 25% of gross sales,
- Food Costs: 30% of gross sales,
- Credit Card Fees: 2.75% of gross sales,
- Rent: 8 - 10% of gross sales,
- Equipment Finance & Reserves: 5% of gross sales,
- Utilities, Grease Trap Cleaning, R&M: 5 - 7% of gross sales,
- Misc, prop taxes, accounting, bank fees, smart safes, travel, etc: 7.5 - 10-% of gross sales.

Typical fast food is fighting to make 10% net profit. If you're in the burger business beef prices have been escalating to the point where you're fighting to break even. The real money in fast food is made in the real estate, not in the food sales.

infinity ag said:

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91AggieLawyer said:

---

infinity ag said:

---

n_touch said:

---

BonfireNerd04 said:

---

US tipping culture needs to die.

Abolish the subminimum wage. Make restaurants fulfill their duty to pay their workers instead of guilt-tripping customers into doing it. Raise the price of the food accordingly. Be like the rest of the world.

I'm tired at being prompted to pay 20% or more just for someone doing their normal job. Especially when it's at a restaurant that doesn't even have waiters, but just gives you your food over the counter. Quit pretending that it's "too complicated" to disable the tip prompts on the card reader.

---

Removing tipping all together would decimate the restaurant industry. Also, a good server can make more than an hourly wage that a restaurant owner would be willing to pay at a decent restaurant. Right now the issue is exactly what you are saying about tipping to do your normal job. It was never designed for the Starbucks barista making $15/hour or the Subway sandwich worker making $10/hr. Being hit with tips from every angle is what is causing the issue.

---

You argument is just like the "we don't have skills in America so need to hire H1Bs from India" that corporations dish out.

---

I seriously don't think you read what he wrote past that first sentence. He is 100% correct. And your comparison/analogy/whatever is way off.

If ANYONE is prompted to tip at a restaurant (or anywhere else) that doesn't have waiters/servers -- or that asks for it for non-waiters/servers, put in ZERO. It is really pretty easy. If it is so annoying that you can't stand it, quit going. After a (long) while, they'll stop.

(Don't take this to mean that I am in favor of ANY minimum wage; I'm not. I would abolish it completely. However, I have no issue with a lower pay scale/tipping system for waiters/servers.)

---

I am not saying he is wrong. But I am not wrong either.

As of now if you remove tipping from today, it will decimate the restaurant industry. Same with tech, we need H1Bs, today.
But that is not ideal. We have to slowly wean both industries away from these addictive freebies which are harmful long tern.

These days I order pickup and drive to the restaurant and to the counter and the lady has an iPad screen pointing at me begging for 20% tip. Shameful.

---

May be a dumb question, but when they flip that screen around for you to tip, do they know if you did or not immeidately afterward? The thought that goes through my mind is, if I don't tip is my fast food or whatevever is my order going to be jacked with?

TAMUallen said:

---

A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

---

Yep. You can get that 3 for me and get a burger, fries, appetizer, and drink for around twelve dollars. Their burger is pretty good.

Thaddeus73 said:

---

No more Sambos, Bonanzas, Howard Johnsons, Shakeys, Steak and Ale, K-Mart diners, Texas Land and Cattle, Shoney's...

We will survive...

Interestingly, here in SA, IHOP and Applebees have merged, now serving both menus at the same location...IHOP now has a bar in it with big TV screens, which is the Applebee's part of the restaurant...Never seen this before...

I now eat off the ala carte menu, and no alcohol...Much cheaper, and better for the beltline....

---

My IHOP better have drinks now... what does the sign look like? Applebee's or IHOP?

surfandturfsbisa96 said:

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infinity ag said:

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91AggieLawyer said:

---

infinity ag said:

---

n_touch said:

---

BonfireNerd04 said:

---

US tipping culture needs to die.

Abolish the subminimum wage. Make restaurants fulfill their duty to pay their workers instead of guilt-tripping customers into doing it. Raise the price of the food accordingly. Be like the rest of the world.

I'm tired at being prompted to pay 20% or more just for someone doing their normal job. Especially when it's at a restaurant that doesn't even have waiters, but just gives you your food over the counter. Quit pretending that it's "too complicated" to disable the tip prompts on the card reader.

---

Removing tipping all together would decimate the restaurant industry. Also, a good server can make more than an hourly wage that a restaurant owner would be willing to pay at a decent restaurant. Right now the issue is exactly what you are saying about tipping to do your normal job. It was never designed for the Starbucks barista making $15/hour or the Subway sandwich worker making $10/hr. Being hit with tips from every angle is what is causing the issue.

---

You argument is just like the "we don't have skills in America so need to hire H1Bs from India" that corporations dish out.

---

I seriously don't think you read what he wrote past that first sentence. He is 100% correct. And your comparison/analogy/whatever is way off.

If ANYONE is prompted to tip at a restaurant (or anywhere else) that doesn't have waiters/servers -- or that asks for it for non-waiters/servers, put in ZERO. It is really pretty easy. If it is so annoying that you can't stand it, quit going. After a (long) while, they'll stop.

(Don't take this to mean that I am in favor of ANY minimum wage; I'm not. I would abolish it completely. However, I have no issue with a lower pay scale/tipping system for waiters/servers.)

---

I am not saying he is wrong. But I am not wrong either.

As of now if you remove tipping from today, it will decimate the restaurant industry. Same with tech, we need H1Bs, today.
But that is not ideal. We have to slowly wean both industries away from these addictive freebies which are harmful long tern.

These days I order pickup and drive to the restaurant and to the counter and the lady has an iPad screen pointing at me begging for 20% tip. Shameful.

---

May be a dumb question, but when they flip that screen around for you to tip, do they know if you did or not immeidately afterward? The thought that goes through my mind is, if I don't tip is my fast food or whatevever is my order going to be jacked with?

---

The food is already there, packed and waiting.
I just tell them my name and they pick out the bag and enter in what you ordered or maybe tap the name on the screen and the iPad shows the amount and an "optional" tip on it. There is a Thai restaurant near my place I've been their customer for 26 years, they just reach over and tap "No tip" themselves before I get to it!
But some wait and I am hit "no top" myself, I have no problem doing that.

So mo, they can't jack your food as it is already packed.

Thaddeus73 said:

---

Interestingly, here in SA, IHOP and Applebees have merged, now serving both menus at the same location...IHOP now has a bar in it with big TV screens, which is the Applebee's part of the restaurant...Never seen this before...

---

Owned by the same company ... Dine Brands. They also own Fuzzy's Tacos.

https://www.dinebrands.com/en

GeorgiAg said:

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Going to Chops in Atlanta tonight for the girlfriend's 50th bday. The 35-day aged 40 oz porterhouse is only $195. Wagyu filet, 8 oz is only $312. Please say a prayer for my wallet tonight.

Probably get the bone-in filet for a bargain basement $85. You can get fish for $40, so that's not too crazy. We live in the boonies and rarely eat out and this is a big one, so I'm ok with blowing it out tonight.

https://chopslobsterbar.com/atlanta-chops-lobster-bar-menu/

---

2 Grey Goose Martinis with blue cheese olives
Beef Carpaccio appetizer
Lobster bites appetizer (crack cocaine on steroids)
Seared tuna raw
Bone in filet mignon
Key West Stone Crab claws
Truffle hash browns
2 glasses of wine
Bread pudding dessert

all for the low low price of about $400. Plus valet parking.

50th birthday done. Wallet smoking. Put it in the freezer to cool it down. Ok back to home cooked meals and $6 Sam's club sushi.

Packed restaurant. Can't hang. I'm just a poor lawyer and she's just in management for pediatrics for a large health care system. WTF do these other people do? Anywho I'm done eating out until next year.

n_touch said:

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titan said:

---

TAMUallen said:

---

A wild thing I've noticed is that a meal at chili's is now the same price or cheaper than a fast food combo meal.

---

Yes. It becomes more understandable when consider a burger, drink, fries, is just under $ 14.00. And that is without alot of extras. It doesn't take much higher to hit the lower end of a meal at Chilis.

---

For a burger you are better off doing Chili's or Willie's. No reason to do any of the fast food places anymore. They are no longer cheap and many times not even that fast. The cost is about the same if not better and you will get a better burger.

---

. This I will pay $7 more at Pappas BBQ for a burger (including excellent fries) which is far superior to Whataburger.

It really is hard to justify dining at restaurants these days.

GeorgiAg said:

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No Spin Ag said:

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GeorgiAg said:

---

Going to Chops in Atlanta tonight for the girlfriend's 50th bday. The 35-day aged 40 oz porterhouse is only $195. Wagyu filet, 8 oz is only $312. Please say a prayer for my wallet tonight.

Probably get the bone-in filet for a bargain basement $85. You can get fish for $40, so that's not too crazy. We live in the boonies and rarely eat out and this is a big one, so I'm ok with blowing it out tonight.

https://chopslobsterbar.com/atlanta-chops-lobster-bar-menu/

---

Do us all a favor and post pics and your reviews of this place.

I have no problem shelling out that type of money for a meal, but more often than not, I've found the food to be good, but way overpriced.

Still, enjoy, may the gods have mercy on your wallet, and get back to us if you survive.

---

I've been there a few times, back in less expensive times. Also been to Lobster Bar (sister restaurant below) a few times. Took a Tinder, Match, Bumble whatever date there one time about 9 years ago and she turned out to be an ex-stripper from the Cheetah. Shocking, they don't list that on their profile. That was the end of that date. (Well not immediately, but there wasn't a next date.) She took me to the Cheetah afterwards. Fun night, but not the kind of girl you can take home to momma. At least she didn't have a pet monkey.

The steak tartar is awesome. They bring out a cart and make it in front of you.

---

Y'all pork?

Juan Lee Pettimore said:

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GeorgiAg said:

---

No Spin Ag said:

---

GeorgiAg said:

---

Going to Chops in Atlanta tonight for the girlfriend's 50th bday. The 35-day aged 40 oz porterhouse is only $195. Wagyu filet, 8 oz is only $312. Please say a prayer for my wallet tonight.

Probably get the bone-in filet for a bargain basement $85. You can get fish for $40, so that's not too crazy. We live in the boonies and rarely eat out and this is a big one, so I'm ok with blowing it out tonight.

https://chopslobsterbar.com/atlanta-chops-lobster-bar-menu/

---

Do us all a favor and post pics and your reviews of this place.

I have no problem shelling out that type of money for a meal, but more often than not, I've found the food to be good, but way overpriced.

Still, enjoy, may the gods have mercy on your wallet, and get back to us if you survive.

---

I've been there a few times, back in less expensive times. Also been to Lobster Bar (sister restaurant below) a few times. Took a Tinder, Match, Bumble whatever date there one time about 9 years ago and she turned out to be an ex-stripper from the Cheetah. Shocking, they don't list that on their profile. That was the end of that date. (Well not immediately, but there wasn't a next date.) She took me to the Cheetah afterwards. Fun night, but not the kind of girl you can take home to momma. At least she didn't have a pet monkey.

The steak tartar is awesome. They bring out a cart and make it in front of you.

---

Y'all pork?

---

Video posting later. Kidding. I took her home and we read the word. Converted her to Islam.

You know, I can justify a good meal. I've spent insane amounts for my portion of a group in Vegas. More than your meal.

I cannot stomach paying $100 for Chinese delivery for a family of four. Or $70+ for Whataburger.

Hope you had a great night!