oh, well then there's no chance in hell i've eaten at your restaurant
Aug-10-2005 02:43
apostrophe
'absent'
Registered: Nov 2002
Location: chicago | shanghai
quote:
Originally posted by Palladium
i'm not in acapulco...from a year ago i've been living in georgia, usa
i work at a ruby tuesday...we have 30 kinds of burgers
nachos, quesadillas, tenders, salads, etc
Hey, I always wondered how it was working at one of the chains like Applebee's or Tony Roma's or whatever.
Can you put your own twists on the food? Or do you have to follow a set recipe for each plate of food?
Cos across the country (world the only Ruby tuesday's I've eaten at is in Hong Kong..and it was pretty good ) each one is supposed to pretty much taste the same, right?
Aug-10-2005 02:43
Palladium
I want you to feel pain
Registered: May 2005
Location: At the Terrace, wineing
+yeah...we do everything by portions
sometimes when i'm portioning and it has to be 5 ounces...on some i put 5.5 or 6...but then the manager comes and checked and he says "hey this is 5.5 ounces...they're must be 5 ounces...all of them...we don't give extra food for free" and i'm like wtf ??!
Last edited by Palladium on Aug-11-2005 at 01:17
Aug-10-2005 18:52
bas
Stronger Lover
Registered: Jul 2004
Location: Here I Am Baby
quote:
Originally posted by Palladium
i'm not in acapulco...from a year ago i've been living in georgia, usa
i work at a ruby tuesday...we have 30 kinds of burgers
nachos, quesadillas, tenders, salads, etc
holy crap! my friend and i are on a quest to find a ruby tuesday by us...we keep seeing the commercial. 30 burgers!
the only Ruby tuesday's I've eaten at is in Hong Kong..and it was pretty good 
) each one is supposed to pretty much taste the same, right?
