Waiters on wheels - Where to buy skateboard wheels
Waiters On Wheels
- A man whose job is to serve customers at their tables in a restaurant
- A small tray; a salver
- A person who waits for a time, event, or opportunity
- (waiter) a person who waits or awaits
- (waiter) a person whose occupation is to serve at table (as in a restaurant)
- Waiting staff, wait staff, or waitstaff are those who work at a restaurant or a bar attending customers — supplying them with food and drink as requested. Traditionally, a male waiting tables is called a "waiter" and a female a "waitress" with the gender-neutral version being a "server".
- (wheel) change directions as if revolving on a pivot; "They wheeled their horses around and left"
- (wheel) a simple machine consisting of a circular frame with spokes (or a solid disc) that can rotate on a shaft or axle (as in vehicles or other machines)
- steering wheel: a handwheel that is used for steering
- A circular object that revolves on an axle and is fixed below a vehicle or other object to enable it to move easily over the ground
- Used in reference to the cycle of a specified condition or set of events
- A circular object that revolves on an axle and forms part of a machine
waiters on wheels - Waiter Rant:
Waiter Rant: Thanks for the Tip--Confessions of a Cynical Waiter (P.S.)
According to The Waiter, 80 percent of customers are nice people just looking for something to eat. The remaining 20 percent, however, are socially maladjusted psychopaths.
Eye-opening, outrageous, and unabashed—replete with tales of customer stupidity, arrogant misbehavior, and unseen tidbits of human grace in the most unlikely places—Waiter Rant presents the server's unique point of view, revealing surefire secrets to getting good service, proper tipping etiquette, and ways to ensure that your waiter won't spit on your food.
Adam And Eve On A Raft, And Wreck 'Em
Jerry Poulimas got his first "slanguage" lesson eight years ago, when a customer plopped down on a lunch counter stool and said, "Gimme some Joe." "I thought the guy thought my name was Joe, and I told him it wasn't," says Poulimas, who was 15 and working after school in his parents' diner. "No," the guy said. "Joe. You know, coffee." Poulimas, who now manages the family-owned Angela's Coffee Shop in the Fort Tryon section of upper Manhattan, still hasn't mastered the arcane lingo of the hash house. But, he says, he's picking it up, one crazy, colorful term at a time. "It's a language that's close to extinction," says John Mariani, a New York food writer who once compiled a list of the most popular patois used by diner cooks and waiters, and authored The Dictionary of American Food and Drink. Once, diners rang with calls for cackleberries (eggs), axle grease (butter), Zeppelins in a fog (sausages in mashed potatoes) and bossy in a bowl (beef stew). Slang now? "It's like Latin, a dying language," says Mariani. There are several reasons, among them the disappearance of the brassy, sassy waitresses and countermen who made the colorful jargon part of their working routine during its heyday in the '30s, '40s and early '50s. At several diners around New York, managers said, employes don't use slang, partly because there is no one to teach it, but also because orders to cooks are increasingly complex and thus require more exact terminology. And some slang has gone mainstream — among it, O.J., BLT, stack, mayo, over easy, hash browns, sunnyside up and blue plate special. Tradition is just hanging on at Angela's, where Poulimas was shouting an order as a reporter walked in. "Whisky down," he yelled to cook Gus Delos. "And it's walking." "That's rye toast to go," he translated. Diner slang has been around a long time. In 1852, a newspaper in Detroit printed some examples, and by the 1870s, black waiters made it popular. After World War II, soda jerks — another term that later crossed over into popular use — and drive-in waitresses added more terms. But by then, it was a fading fad. "I didn't know any of this until the cooks told me," says Poulimas, who started working for his parents when he was 11. "They told me to learn it to minimize confusion." One specialty at Angela's is the rice pudding that his mother makes every morning. What do the waiters call it? "Rice pudding," says Poulimas. "Some things you don't screw around with." - Bill Bell (The New York Daily News) The Lingo Adam and Eve on a raft, and wreck 'em: Eggs on toast, scrambled. A spot with a twist: Tea with lemon. Axle grease: Butter. Belch water: Seltzer or soda water. Birdseed: Cereal. Blowout patches: Pancakes. Blue-plate special: A dish of meat, potato, and vegetable served on a plate (usually blue) sectioned in three parts. Bossy in a bowl: Beef stew. Bowl of red: A bowl of chili con carne. Bowwow or Coney Island chicken: A hot dog. Breath: An onion. Bridge or bridge party: Four of anything, so called from the card-game hand of bridge. Bullets or Whistle Berries: Baked beans. Burn one, take it through the garden and pin a rose on it: Hamburger with lettuce, tomato and onion. Burn the British, and draw one in the dark: English muffin, toasted, with black coffee. Cat's eyes: Tapioca. City juice: Water. C.J. White: Cream cheese and jelly sandwich on white bread. Cowboy: A western omelet or sandwich. Cow feed: A salad. Creep: Draft beer. Deadeye: Poached egg. Dog and maggot: Cracker and cheese. Dough well done with cow to cover: Buttered toast. Drag one through Georgia: Coca-Cola with chocolate syrup. Eighty-six: The kitchen is out of the item ordered. Eve with a lid on: Apple pie. Fifty-five: A glass of root beer. First lady: Spareribs. Fly cake or roach cake: A raisin cake or huckleberry pie. Frenchman's delight: Pea soup. Gentleman will take a chance or Sweep the kitchen: Hash. Go for a walk or On wheels: An order to be packed and taken out. Gravel train: Sugar bowl. Graveyard stew: Milk toast. Hemorrhage: Ketchup. High and dry: A plain sandwich without butter, mayonnaise, or lettuce. Houseboat: A banana split made with ice cream and sliced bananas. In the alley: Serve as a side dish. Irish turkey: Corned beef and cabbage. Jack Tommy: Cheese and tomato sandwich. Java or Joe: Coffee. Looseners: Prunes. Lumber: A toothpick. Maiden's delight: Cherries. Mike and Ike or The twins: Salt and pepper shakers. Moo juice:
The crew have sent a diary of their trip - day two as we arrived in ostend at about 12.30 in the morning, we were already tired an the tents that had been promised had not turned up either, so things were starting to look a little bleak, so we decided to drive for a bit towards Paris and then crash out in a hotel, after driving for two hours, we _(our part of the convoy parked up on a service station having no luck driven roun bruges looking for a hotel( parked up in a service station an got 3 hours sleep in the van.... taste of thing to come, then we hit the road again and drove past Paris to begles in Bordeaux where we arrived at 1.00am Monday morning, day three we were put up in a local community centre by the locals who arranged for food and somewhere to sleep , and we were to leave as a whole convoy at 10 am, but one of our vans broke down, the convoy left without us and we stayed on in bagel all day trying to see if we could fix it, and then we decided to get another, and that two vans would go on to catch up with the rest of the convoy, whilst farook bhai and abbey would stay and get a van and then catch us up, I will let them tell u the story of the hospitality and help that the locals gave to us , so the two vans left bagel at 11 pm to drive to Spain to catch up the rest of the convoy, day four driving through the night into Spain and then crashing out in a service station in the van again in freezing conditions was not really the exotic idea I had when I left for this convoy, but the reality of the situation was starting to sink in with all of us, and also being split from our group didn’t help us feel any better, but we knew we were on a mission so we soldiered on taken in the landscape and beautiful view of Spain until Cordoba when it got dark, and was sad that we had to carry on driving through the night again to get to tarifa as we were missing out on all the scenery, we managed to catch up with our group, as they were on the side of the motorway, an ambulance had broken down, and after praying and a can of Baxter’s soup we were on the way again, getting split up from our group again and going to tarifa different ways arriving at 3 in the morning day five went to sleep in the ferry ports office for two hours in our sleeping bags, before getting our tickets and then going through customs leaving Europe on the ferry arriving in Tangiers at 10 am, and then being sniffer dogged , x-rayed (that’s just the vans!( George Galloway turned up and gave a press conference in front of our van (again( and after waiting for 5 hours we were eventually police escorted to a large country club for dinner on the governments expense, but before that we were given what looked like a heroes welcome by the people on the roads of Tangiers, making the tiredness go away, felt guilty as we were on a mission to take aid to GAZA, large reception at the country club with tagine (first hot meal since leaving home, ) and then we thought sleep was on the agenda, but not the case as we left at 6pm and drove 260 through thick fog arriving at fez at 4am day 6 large hotel was arranged for the whole group and jus being able to have a shower and sleep in the bed was a welcome relief for us all, along with the fact that the other two drivers from Gloucester had caught us up and arrived at the hotel in the afternoon, day spent getting the vans ready, mechanics in, refuelling, changing money and also being able to come in to Fez and having a quick browse through the souks, and also having to put all this down now, so hopefully we will have a daily if not every two days worth of material from other members of the group as well. We will be setting of at 7 am tomorrow to Oujda through the base of the Atlas Mountains.......... Day 9 After a night of rest and an early morning breakfast at 6.30am we were supposed to be ready and hit the road at 7am but due to typical multinational timing clashing we finally hit the road at ten. There was heavy police presence that also escorted and split us in to manageable groups. The view around fez and the plateaus and of course not to mention the foothills of the Atlas Mountains was breathtaking and would suggest a sight to be visited. every town we passed through, people lined up along the roads waving, cheering and showing the peace sign, showing us their support and appreciation of what we are doing support for the cause. We stopped for salatul Ju'mah in the town of taza, outside the masjid itself. We sat down as the khutbah started like any other ju'mah salat until the imam mentioned the convoy in his bayan and prayed for the people of Gaza. After we came out of the masjid there was a big crowd of people around all the convoy vehicles wishing us well on our journey and some people even gave us dirhams for the people of Gaza we soon departed from there stopping at a town called guercif for a reception organised by a close contact of Viva Palestina in that town who has been working
waiters on wheels
A hilarious comedy about frustrated waiters, stingy tippers and dicey food, Lions Gate Films' WAITING... stars Ryan Reynolds, Anna Faris and Justin Long as young employees battling boredom at Shenanigan's, a generic chain restaurant. A waiter for four years since high school, Dean (Justin Long) has never questioned his job at Shenanigan's. But when he learns that Chett, a high school classmate, now has a lucrative career in electrical engineering, he's thrown into turmoil about his dead-end life. Dean's friend Monty (Ryan Reynolds) is in exactly the same boat, but he couldn't care less. More concerned with partying and getting laid, Monty is put in charge of training Mitch (John Francis Daley), a shy new employee. Over the course of one chaotic shift, Mitch gets to know the rest of Shenanigan's quirky staff: Monty's tough-talking ex-girlfriend, Serena (Anna Faris), Shenanigan's over-zealous manager, Dan (David Koechner), and head cook Raddimus (Luis Guzman), who's obsessed with a senseless staff-wide competition known only as "The Game"... Featuring crazy busboys, unsanitary kitchen antics, and lots of talk about sex, WAITING... is a hysterical, behind-the-scenes look at the restaurant industry, and an affectionate ode to those lost, and thoroughly unproductive, days of youth.
The bitter, vengeful world of waiting tables gets the Clerks treatment in Waiting.... A new employee (John Francis Daley, Freaks and Geeks) gets trained at Shenanigan's, a banal theme restaurant where the bored employees play a game of flaunting their genitals. The staff includes a snarky waiter (Ryan Reynolds, Van Wilder, The Amityville Horror) who lusts after the underage hostess; a waiter suffering from crippling pee-shyness (Robert Patrick Benedict, Threshold); an oracular dishwasher (Chi McBride, Roll Bounce); and a conflicted waiter named Dean (Justin Long, Dodgeball), who's just been offered a promotion to assistant manager--a job that offers more money, but threatens to trap him at Shenanigan's for the rest of his life. Waiting... is a loose shamble of a movie--the only thing resembling a story is Dean's life crisis--but that's part of its charm. It's a tricky thing to depict tedium without being tedious, but Waiting... pulls it off; some jokes smack of forced sitcom writing, but most of the humor feels genuine, as if it came from writer/director Rob McKittrick's personal experience. A future cult film. Also featuring Anna Faris (Lost in Translation), Luis Guzman (The Limey), and rabidly adored stand-up comic Dane Cook as..a cook. --Bret Fetzer