The Born Loser by Art and Chip Sansom for January 17, 2019

Then you aren’t worthy of my patronage! I’ll stop at that burger joint on the corner!!!

Who is he to judge??? I would get out of there tout suite!!!!!!!!!!!!!

Ok, I’ll have the chicken in wine sauce then. By the way do you have any ketchup?

My advise is, never eat at a restaurant where the waiters dress better then the customers.

He must not rely of tips to supplement his income.

I would not have gone in there in the first place.

I would not invite the waiter to dinner; He’s already full of himself!

Let me see if I can pronounce TIP when I’m finished?

Apparently a lonely place.

The really funny thing is Coq au Vin is traditionally a peasant dish born out of necessity. Farmers needed to do something with a rooster that was past it’s prime after all and because of the age of the bird the meat was too tough for standard poultry dishes. For the same reason they couldn’t sell them on the market.

What do you expect when you dine at Le Snob. On the other hand, I agree. If I can’t pronounce it, and it doesn’t include a translation as to what’s in it, I’ll pass.

The waiter most be a liberal, since they think they’re so muchsuperior to us regular folks. But not to worry once the Demoncreeps have brainwashed them all and replaced racism with classism and we’re all standing in the same ling waiting for our rations I bet they won’t be so superior then!

If you can’t pronounce it.. order by price.. a much safer way.

I agree with the waiter. CAV must be prepped the day before and the chicken marinated overnight then cook for two hours. Since this is on the menu that means the chef must do this every day even if one orders it.

French! Typical!

And why is he dining by himself to begin with?

They don’t need your custom, Brutis. Take your business elsewhere-somewhere you will be respected and served well.

And some places of business wonder why no one enters their doors…

“Ah, sir, you ‘ave never ’ad, ’ow we say, ze cock-ow-van. Then you will be having a treat tonight! Tender pieces of chicken, slow cooked with chunky seasonal vegetables in a hearty stock with herbs that bring out ze rustic flavours of zis delightful traditional French recipe – Mwah! May I recommend ze white Burgundy? And Monsieur, when you have tasted it, I shall bring you ze bookings book so you can say when you will be bringing your delightful lady to share ze experience. Oh, how I wish I could have coq-au-vin for ze first time as you are tonight! You lucky man! I’ll bring your wine.”