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Posted by Posted by: Boompah on Tue Jan 21 13:05:58 1997 :

When I open my world-class eatery I`going to have a few rules.Rule number one will be " not allowed untill they` oldenough to pay the check." I know my customers expect to put up withhomo-sapiens ruggis rattis when they` slammin` burgers and friesat the Scottish restaurant across town. But when they pony up $35for rack of lamb at my place, they won` have to put up with the" care" stuff.

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