Mimi - Ch. 206 - Fine Dining.

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Jan 19, 2018
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I once worked for a higher end steakhouse and you would not believe how many tickets we'd get from 2 tops that would have a 12oz filet, well done :facepalm:, and an order of chicken tenders.

Most of them would then complain that it was taking too long for their food to come out.
 

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