Miss us with that black truffle oil, alright?
Square has made it a lot easier for small food businesses to take credit cards, and that's dandy, but it also subtly pressures you into tipping on transactions that would formerly never be thought to entail gratuities.
Okay, and just one more thing, which is unfortunately probably less"annoying trend" by now and more"permanent feature of dining out": I'm endlessly bitter over café-height restaurant tables, a.k.a. high-tops.
And it's not the texture; it's the taste! Does anyone else think that avocados taste a little metallic? Is my mouth broken? That's the only reason I can think of for why everyone in my life loves avocados and I just can't get on board. Or maybe everyonemouths are broken. Either way, it's time to retire the avocado and start worshipping some other, more deserving vegetable.in a dining context to mean"meat and meat substitutes." Just call it"meat.
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