RE: Chef

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Posted by Posted by: rabbit on Wed Mar 5 17:04:41 1997 :

Well Saucier, with your attitude I` shocked that you are still employed byany respectable restaurant. It shouldn`matter if your guest is a wealthy gourmet or a hard-working everyday manwho decided to scrape together enough to try his hand out at finer dining. The true mark of a fine establishment is one where the excellentfood is surpassed twofold by the welcome atmosphere created by theserving staff. Shame on you for looking down upon your guests from theheights acheived by your chef` cuisine. And at the prices charged bytoday` finer restaurants, if your guest wants that steak into charcoal,you` better offer it with a smile.By the way, someone with your horrid grammer and spelling has a lot ofnerve making snide comments about the worthiness of his patrons!

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