Beware of The BLOG...it creeps, it leaps, it glides & slides all over the place.
No kidding...$75 per? Yikes!
I've eaten at the high-end fish place at the Bellagio (paid for by others) and it's very expensive. Which would explain the $75 per lobster cost. It's also interesting that (and you can fact-check this) the average waitress at the coffee shop in the Bellagio makes over $100K per year (tips). You can make $100K per year parking cars if you hustle. However back in the kitchen, the only hustle would seem to be stealing the crustaceans.
Oh my. I've seen people steal from kitchens before. Some people are always looking for an angle. Have a fabulous day. ♥
Grannie Annie: And that's just for the tail. I can't imagine what they charge for a whole one.
LL: The cost of living is very high in Vegas. I don't think $100K goes very far.
Sandee: While I was working my way through college, I did a stint at a Red Lobster. They had strict rules about throwing away any food that ever got to a customer's table. It didn't stop the servers from serving themselves the leftovers. I saw one girl put 3/4 of a large burger into her mouth and then spend five minutes trying to chew it. It was like watching a snake eat a whole chicken. Eating off a customer's plate was an every day thing. So was calling the old fish "the catch of the day." It was a joke... what day? what year?
Lobsters in a backpack...only in Vegas.
It happens. Although sometimes it happens wrongly. Sweetie was a sous chef, and after he left the head chef was "retired" when caught "stealing." Actually the head chef would cater for friends on occasion, and had gotten permission from his boss to order and pay for his grub through the restaurant. Somebody above that boss didn't like the idea, so he was "retired."
Jan: That sounds like a movie idea. We should get together and write the screenplay.
Messymimi: I think it happens a lot more often than we know. So, does Sweetie like to do food prep? I think my sweetie was a sous chef in a past life because he love to do veggie prep.
Restaurants I have worked for always get food taken by employees! People rip off the bakery I'm at now big time, but there's not much you can do but put cams in the parking lot n make extra to fill orders. If a cam was inside 75% of folks would get fired... I never eat in the production room, but I'm the exception. Maine lobsters still are about $12- n taste better! I can't have any, allergic.
Snaggle Tooth: I saw it first hand when I worked at Red Lobster while working my way through school. Many servers ate food from customer's plates, but lots of food was thrown away. It turned my stomach to see such waste. I used to eat lobsters many years ago, but it seems as though now I can't get past the notion that lobsters are "the cockroaches of the sea." Cockroaches are distantly related to arthropods such as spiders (arachnids) and crustaceans (shrimp, crabs and lobsters). The eating habits of lobsters are very similar to that of roaches in that they're omnivorous scavengers that will eat almost anything organic. The science colors the food as something I don't want to eat again.
Back around 1977, I traveled to Cochrane, Canada(Ontario) on a hunting trip. On the way we stopped at a restaurant for dinner. I had a fisherman's plate. There was a lobster tail in the center surrounded by shrimp and scallop and a little fish. Price: $3.65.
kid: That was a good deal. Nowadays, they couldn't make me eat free lobster.
Wow! that's a lot of lobster. Instead of taking 25 at a time, he should have copied Johnny Cash in "One Piece at a Time", a funny story of a guy who take a Roll Royce home one piece at a time and then puts it together.
Mary (cactus catz): Greed got the better of him. Nobody would've missed a few lobsters at a time.
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