You ever notice ...
... that drinks now cost more "straight up" than "on the rocks"?
... that more and more restaurants have unisex restrooms?
... that fewer and fewer restaurants provide nice pens to sign the bill (last time a restaurant provided a nice pen was at Le Cirque at the Bellagio)?
... that good soups are quickly becoming a lost art at most finer restaurants (if in fact they appear at all on the menu)?
... that menus now list every single painstaking ingredient in a dish, including their place(s) of origin?
... that chefs use food synonyms to gussy up the menu, such as calling that pedestrian sea bass a "loup de mer"?
1) There is a trend to charge more for drinks without ice as they require more alcohol to fill up the glass.
2) That is SO Dallas.
3) I can't say I've noticed, but if it's happening where you are, it's probably because people walk off with them (or flat out steal them).
4) There are a lot of good soups on Dallsa menus.
5) I like this as it saves me the time of asking. Plus, most servers as so clueless that even when asked, they wouldn't know.
6) Using French for the sake of it is annoying. Otherwise, it's fine (unless you're in a Japanese restaurant).
1) I've not noticed this and I actually don't think it's true in any of the places I frequent.
2) I like this.
3) Could not care less
4) I love soup and I do think it is less and less in vogue. A shame.
5) I understand why this happens. If you are careful where you source your ingridients and are proud to feature them than you want to tell the consumer.
6) This has been happening for as long as I can think of. Nothing new.