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[–] • 12 pts

I just don't go because I rather not eat food made with rancid vegetable oil.

[–] • 6 pts

Soy.

[–] • 5 pts

Why not both? Seriously it's both

[–] • 1 pt (edited )

Both what? What kind of rancid vegetable oil do you think they use? You think you're getting some expensive canola or sunflower oil at a restaurant? Hell no. 95% of the oil used is soybean oil. Because it's dirt cheap.

[–] • 3 pts

You know the average home kitchen will keep oil on hand for months, while a restaurant will get their week's supply of oil.. once a week.

Mack88 though is right. It's soy. Also Canola goes rancid more easily than soy. So while restaurant soy has significant issues, rancidity isn't one of them.

[–] • 2 pts

Nobody's worried about how long the oil sat on the shelf before being used. They're worried about how much it was used before being changed, and what's in it.

Soy is incredibly bad for boys, and may be a huge reason for the well-known deleterious health effects of fast food.

https://www.sciencedaily.com/releases/2020/01/200117080827.htm

[–] • 0 pt

It's bad for everyone.

Leaving aside transfats which we all know is a toxin.

Spy inhibits proper thyroid function.

This world is full of thyroid issues. So often misdiagnosed as a mental disorder like bipolar.

Fact. Symptoms for thyroid being hyper and hypo is identical to bipolar. Sufferers cannot have a proper mood balance.

Soy and lack of iodine has caused so many female "mental" issues amongst women

[–] • 1 pt

My average home kitchen keeps olive oil and avocado oil out of light, and consumes it fast enough that spoiling isn't an issue.

[–] • 2 pts

I think that we all need to consider going back to lard etc as our non diabetic non obese grandparents ate

[–] • 1 pt

I use grape seed oil, plus olive oil and avocado oil.

[–] • 3 pts

I know it's not unique but I posted this same basic premise when a place called outlaw kitchen in San antonio Texas said only vaxxed sheople could sit inside. This letter is almost word for word what we came up with to ask them? Might as well say

Are there any blacks on your staff? Or Muslims? Can you check them for weapons and I don't want them to have knives around me. Thank you

[–] • 3 pts

I don't go to restaurants anymore because of this, , , and so on.

I don't understand why restaurants hate their customers so much

[–] • 1 pt

They have too much money.

[–] • 1 pt

We have too many restaurants.

[–] • 1 pt

Excellent point, nana! It’s literally the only thing the idiots come up with when praising diversity- oh, look at all the restaurants. I do genuinely believe we have too many restaurants and way too many disgusting ethnic foods. If a city has two chinky or poo restaurants, it’s one too many

[–] • 1 pt (edited )

The credit cards to hold reservations is a way to discourage people from making reservations, because they are retarded anyway and hurt most restaurants. They want to do this without telling the snobby that they don't take reservations and appearing like a C-level restaurant. Now they can tell the snobs that reservations are even more exclusive which gets their "I'm an important person" boners even taller.

Reservations leave empty tables, lower the effective capacity of a restaurant, fuck over wait staff when their five table section becomes a three table section when there are two reservations in it, that need to not be sat a full hour before the reservation in case someone sits there long. When you get a reservation you really should tip your waiter double because you took up his table for more than twice the time.

The only time reservations make sense for the restaurant and the wait staff is when they are so popular that they can book every slot consistently. It also doesn't hurt very unbusy resturants because they can just pretend there are reservations and then seat you at one of the tables they knew would be available. Half the time you call in a reservation to a restaurant they just say, "very well, yes, we will see you at 6:00". They don't write anything down, hang up the phone, and continue their day. Then when you come by and say, um, I had a reservation, they say, "Oh, yes, we've been expecting you. Come right this way." But for any restaurant that is between, it only hurts them and they would like to discourage it.

If they were really smart they would charge $20 for a reservation and make money off of this stupidity. This would especially workout for smaller restaurants with over-capacity. Oh, thank you for calling. You want to pay the $20 idiot's tax.. sure. Yes. I will write your name down in our log of idiots.

[–] • 0 pt

You leave out that consumers demand certainty that they will get fed

Hence reservations.

And charging for one is what is a retarded idea.

Restaurants that have free reservations will gain competitive edge of those that do so that In time reservation charges will be gone anyway

[–] • 0 pt

I get that running a restaurant is difficult: food spoilage, kitchen staff, wait staff, reservations, regulations and so on. This is why I don't run one myself. But the most important aspect is customer experience. Without customers, there's no point in existing. At the moment, people are putting up with extremely high prices, mask mandates, graphene spike protein shot verification, QR code menus, $100 check minimums, kitchen appreciation fees, credit card deposits and so on. I've had my fill. Now, I order take out once in a while.

[–] • 1 pt

But reservations don't improve customer experience. They degrade customer experience when there are longer lines for everyone else but you aren't utilizing seats effectively. In restaurants customer experience and efficiency are the same thing. If you aren't efficient you have bad customer experience. Reservations kill efficiency and add unuseful complexity.

But I agree, mask mandates and QR codes are stupid. Especially mask mandates. It's absurd. You're about to be sitting right next to a complete stranger just one table away from you and talking loudly (I assume). Meanwhile, especially for staff. During the high of this people would freak out about a server being all the way across the room from them taking a split second to breath after running heavy food, and then talking to another customer as if they weren't out of breath. It was an absolute absurdity where the servant class were expected to suffocate themselves just for the visual comfort of customers. That was fucktarded.

[–] • 1 pt

I do.

Restaurants are niche businesses wet dreams for liberal ignorant Hillary voting College grad retards.

[–] • 0 pt (edited )

Why get the manager? Her name is Kelly Ann, not Karen.