jmcquown > wrote in message
...
[snip]
> I object to this quote: "What should the manager have done?
> At the very least, taken the offending soup off the bill. At the
> most, comped the meal, given me a certificate for another lunch,
> and agreed to take canned soup off their menu. But he didn't
> do any of these-obviously an incompetent manager."

My point that I stopped caring about his dining experience as a patron, was
his introduction, "I introduced myself as the producer of the National Fiery
Foods and Barbecue Show and the author of more than thirty cookbooks."

I didn't know Dave DeWitt before this and won't purchase one of his 30
cookbooks in the future.

> Most restaurant managers (even in "local" restaurants) can't
> just decide willy-nilly to take something off the menu because
> one self-important customer didn't like it. The manager was
> probably *not* the owner, but even if he/she was the owner,
> they don't have to change the menu on the whim of one
> customer. The customer obviously ate the soup rather than
> send it back.

I thought it very telling about his knowledge about the restaurant industry.
He dines out and writes books, ergo he's an expert.

The follow-ups were written by his lap-dogs, too.

The Ranger