Types Of Girls At A Restaurant - POPxo

Come on, let's take a selfie. We've come for
breakfast after a very long time. Let's take a picture of
the food as well. So pretty! Wait a minute.

This is for my Snapchat. -Eat. Why are you not eating?
-Thank you. Oh, Facebook check-in! Should I tag you?
Okay, I'll tag you anyway.

-Yeah. Eat.
-Thank you. I like this place, but I'm not too sure.
Can we eat somewhere else? Hey, wait. Wait.

I'll tell you what.  Now that we're here,
let's eat here. Okay? Let's have pizza. No, let's have burger.

No! I really feel like
having Indian food now. Dude, it's really hot in here.
I really can't take it. It's very hot here.
Why isn't the AC working? God! Where's the waiter, man? Excuse me. Is the AC working? Really? Oh, God! What are you having? Wow! I mean, everything's quite cheap.
Actually, very cheap.

Salad just for 500! I mean, my lunch will be
done for 500 today!  That's so cheap! I pay 2000 for no reason everyday. But really, like,
I can't come to this place ever again. I mean, the AC isn't even cooling. God! -My makeup's melting.
-Let's order something reasonable.

Don't you find this
restaurant expensive? Salad for Rs. 500! They're looting us! They're looting us! It's okay. Just order
whatever you want. It's okay.

-Should we order 'Samosa'?
-'Samosa'? Over here? No, it's for Rs. 50. No. Look at the bill!
Look at the amount of tax! You didn't even eat this.
Why should we pay for this? Call the waiter.

Come on. What's this? I have been coming to
this place since I was a kid. Even the waiters here know me. -Try the kebabs here.

It's so yummy!
-Let me see. Take your time. Order what you want.
I can even get you a discount here. Okay.

May I? Baby, what is this place?
I mean, the ambience is also so bad! Like, it's so dark,
and the service is also really bad. We called for the waiter long ago,
and he hasn't come yet. -I've called him twice.
-Waiter. It's futile, Arjun.

He's not coming.
The service is really bad. And look at the menu card.
I mean, there's no variety. And what's this juice?
We can get this outside as well. Coke! I mean,
I can get a bottle of Coke outside.

What's this?
And by the way, I just checked Zomato. This restaurant has really bad reviews.
I don't know what we're doing here. Excuse me. At least give us some water.

Won't we even get
water in this restaurant? So, these were the different types
of girls we all find at a restaurant. Let me know in the comment section
below what you think about this video. Download the POPxo app if you haven't and for more such videos,
subscribe to POPxo TV. Bye.

Waiter!.

TURNING OUR BACKYARD INTO THE #1 RESTAURANT IN LA (Rated 5-Stars on Google!!)

Running a restaurant has always seemed like a fun idea to us. Picking the menu, the layout of the tables, and being able to bring people together looked like a blast until we watched a cooking show. I'm watching you like a f**king whore. I know you are, chef.

Do you know why? I don't know, chef. I want you out! You, you, you, you. F**k off out of here! F**k me. F**k me? How about f**k you! What are you?! An idiot sandwich.

Okay so even though that looked way harder than we expected We still all felt like a yes theory restaurant had to exist for at least a night And then we saw this video This is gonna be the site of the fictitious restaurant the shed I want to get it done in Seven months vice Reporter uber Butler tricked Trip Advisor you became the number one restaurant In London. If I can tell my garden shed into a restaurant and anything is possible What this made us realize is that we don't need a fancy Location, dozens of chefs and waiters to open a five-star restaurant, all we needed was the backyard. Now that same week we got an email From the chef called Max who actually watches our videos who sent this I've dreamt of running my own restaurants my whole life And I want to challenge you yes theory to turn your backyard into a restaurant in 24 hours. I'll be the chef What do you say and we answered yeah? So we put all the pieces together to create what we were hoping to be the highest reviewed restaurant in Venice in one night our challenge includes creating our own menu Getting food straight from the market transforming our backyard into something that can look like a restaurant having total strangers come dine by Saturday night, and of course you needed the perfect name for venice's first five-star restaurant.

What's the restaurant baton? Yes, table is clean Yes table so with the perfect name We invited max over to begin the planning of the grand opening of yes table flow should do is Like a reunion of the people that have said yes, there are episodes in the past I try and bring everybody together well those people and a combination with strangers should not be allowed to sit next to somebody you already Know a goalless at the end for baskets this again, and be the number one restaurant I think You should call someone for live music If we're gonna go all out for this so this is one of my friends from USC and of ours Yeah, dude. She could come and like a yep. They're on guitar the thing is also. We're not gonna charge anyone for this dinner It's not about making money.

It's about the community bringing the community together and eating good fit exactly hi My name is Thomas Bragg. We want to turn our backyard into a restaurant. Yeah, so we'll do five tables We'll bring down the silverware from force sets to three sets Let's just do it, you know more absence it's all good most of our budget is gone. Just open it.

Let's uh serve no No, my first task is we're gonna clear out the entire backyard is packed with our old furniture and although that's got to go Pretty crazy how one man's idea can become reality within 48 hours. Can't believe it next thing is food And I said, this is the second grocery store We've got to find these damn cookies that we need the dessert. You can't make this dessert without these cookies. It's like making a cake without take Your store number three, would you find? We need to do now is wake up at 2:00 a.M..

He had fish wandering you have to be there today. I am great So who's a new? Well he lives open yeah, let's do it 1:42 18 certain Thank you, thank you much, thank you goodnight It's 250 - oh my god. We have to cook in like seven hours All right So we're gonna invite Pretty much as many of the strangers as we can that we filmed episodes with has a lot of them that become a good friends Of ours this one to the fish market this morning got like the biggest Salmon of our a lot of you ever seen in our lives like we have a head chef starts at 7:30 Our goal is to become the number one rated restaurant in LA tonight So is that a yes, are you coming? Whoo I'm perfect dude this has five star reviews with like? 20-Plus reviews if we ever want to open a restaurant will be able to like I'm pretty sure that's how it works They'll just look at the reviews and be like you guys have five stars you boys about to go get some more strangers Oh, yeah, we're about to get somewhere soon skin on the face down another day another group of strangers Would you like to join us for dinner today? No, where's mines 12:40? We've only made cake we still have the Sam the salad attention everyone I have a proposal my roommates And I have turned our backyard into a restaurant creating a meal for 30 strangers to join us there is at 7:30 Let us know and give you the rest of the details It's a salmon boys Are turning our backyard into a restaurant Turning our backyard into a most pleasant dining experience in LA. I think we're good on strangers like I think we're at 12 minutes Nice to meet you Matt We're good The racing start cooking we heard that they've no idea what we're doing I'm cooking it.

I don't know Telling me the things I need to do, but I keep forget it you're waiting. Okay. Wait. Will you you're waiting know you're waiting I'm waiting I'm Gonna start the oysters saying take anywhere from five to eight minutes And they're supposed to be served very hot when you deliver the oysters you take away the entree plates.

It's just rice dude chill Bugger be cooking staff meeting in that eating room back Stop meeting tonight with to create the best dinner in the world and by world. I mean just essentially so maybe I'll neighborhood I don't know if they offer the clients the most pleasant be now they've ever had Hopefully get five stars and get the number one rated restaurants in Venice tonight The best most pleasant dining experience in alley tonight, let's go You guys welcome to yes table, that's pretty cool a Part of the amazing service that we're offering our guests tonight is fair greeting Welcome PS table It's always weird that I have to start with explaining who we are because sometimes some of the guests that show up the events that We throw are people who just need on the street outside We're just a group of friends who make videos together around themes of saying yes And getting people out of their comfort zone getting ourselves out of our comfort zone and tonight We're surrounded by our tribe started by people who have said yes to us in the past like red Vick We said yes to skinny dipping with us That further do I'd like to invite you go to their tables try and break people up have you guys sitting next to who you've never met before one of the We are about to get started on our first course for 30 people I still can't believe this is happening. This is the night Look at that We got fire roasted oysters with Hasani butter I think we're legit restaurant guys 100% of five-star restaurant So honey yeah, I have to Thomas. Oh yeah, he's eating all the food um.

Are you kidding all? There's plenty more guests. I need food Hey, hey, what let this guy in my pockets are full of salad The vinaigrette is to die for Running a little bit behind schedule right now But just a little bit just a little bit more stressful than I expected people impatient days ago really yeah Oh, yeah 30 people outside of like a kitchen that barely serves the people that live in the house these guys absolutely murdered First batch of the main course the main cause is arrived So the goal tonight was was to get to be highest reviewed restaurant of the night So if you guys pull out your phones I go to Google Maps and give us your honest review. Oh Big shout out to the yesterday guys for like making this dream come true Zebra cake ever you're like I'm gonna take a picture That's big when any of you guys like additional cocoa powder on top of your cake It makes me so happy they're just like me bringing so many people who all said the accent the best part of yes Theory is using it to bring people together We've got 23 reviews out 5 stars Thank you so much for coming and we'll see you at the next yes, they were pop-up It was the coolest thing to wake up to 26, 5 star reviews ranking as the only restaurant in Venice with 5 stars But we now want to take this challenge to the next level so if you're on a restaurant or know anybody that owns a restaurant And you'd be interested in potentially hosting a yes table pop-up for a night email us at yestablerestaurant@gmail.Com And who knows maybe yes table, we'll come run your restaurant all night And if you want to win the chance to join us at the next guest table follow us on Instagram for more details you.

The Worst Foods To Eat At A Restaurant According To Chefs

Trying out a new restaurant is always a risk. But you can minimize the chances of a disastrous
meal by avoiding a few key dishes. Famous chefs like Gordon Ramsay, Anthony Bourdain
, and other culinary professionals from across the globe have strict rules they live by to
avoid a bad restaurant experience. Maybe a particular dish is unlikely to be
fresh, or it's notoriously overpriced  or not even what it claims to be.

If you're unsure about a restaurant's quality,
it's best to steer clear of the following menu items. Cheap "Kobe" beef Kobe beef is the best of the best, so if a
Kobe beef dish sounds too good to be true, it probably is. Real Kobe beef doesn't come cheap, and is
only sold at a small number of restaurants in the U.S. So if you're in a restaurant offering Kobe
for a surprisingly low price, be skeptical.

Felix Tai , executive chef of Pounders restaurant
in Oahu, says you're likely not getting the real deal. "You're probably getting Wagyu beef, since
all Kobe beef is Wagyu, but not all Wagyu is Kobe beef. The labeling is used very loosely in the United
States." Chicken This might come as a surprise, since it's
such a common  and beloved  protein. But chefs tend to avoid ordering chicken when
dining out.

One executive chef from West Hollywood told
Reader's Digest, "I will order almost anything when I go out  but never chicken, because
it tends to be overcooked at most restaurants." In a Food Network survey, chefs across the
country agreed, noting that chicken is also typically "the most overpriced and least interesting"
item on the menu. The bread basket The complimentary bread typically looks better
than it really is  but it might also be a health hazard. It's hard to resist: you arrive at the restaurant
starving, and suddenly that incredible-looking basket of bread makes its way to your table. Unfortunately, it may have just been on your
neighbor's table.

According to that same Food Network's chef
survey, it's not uncommon for uneaten bread to make its way to multiple tables, in fact. And that's why chefs avoid it. Debra Ginsberg, author of Waiting: The True
Confessions of a Waitress, echoed this revelation on Inside Edition  "Bread tends to circulate from table to table." "Are you saying that sometimes, when the bread
comes, this bread may have been at another table?" "It might have." Eggs Benedict Who doesn't love a leisurely brunch with friends? It's a meal beloved by many. But a lot of chefs reportedly despise making
it.

So unless you're at a trusted spot that specializes
in it, the quality of your meal may reflect that. Anthony Bourdain, in his 2000 book Kitchen
Confidential, says that cooks, quote, "hate brunch," especially on Sundays: "Brunch menus are an open invitation to the
cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday
nights." "One of the tragedies of my life is that I'm
really good at it, so, y'know, after I screw up this TV career, I know there's always a
brunch job waiting for me. Maybe that's why I hate it so much." Bourdain says that the brunch classic Eggs
Benedict, in particular, with its generous coating of hollandaise sauce, is to be avoided:
"Bacteria love hollandaise. And nobody I know has ever made hollandaise
to order." Fish on Mondays Ordering fish in a restaurant is always a
gamble.

If it's freshly caught, it's heavenly. Frozen? Not so much. It's important to know where your fish comes
from and when it was caught. In Kitchen Confidential, Bourdain wrote that
in many parts of the country, unless you're in a restaurant that specializes in fresh
fish, it's best not to order it on a Monday.

Many fish markets are closed over the weekend,
so if fish is on the menu on Monday night, there's a good chance it was purchased on
Friday. But Bourdain has since walked back that recommendation
a bit, clarifying for Tech Insider that restaurant standards and customer attitudes regarding
fish quality have changed tremendously since the year 2000. But he says at low-end local restaurants and,
quote, "fake Irish pubs," it's still a solid tip. The specials When dining at a new restaurant, always take
a look at the specials.

If there are too many to count, it's best
to avoid them entirely. Gordon Ramsay told the Daily Mail, "Specials
are there to disappear throughout the evening. When they list ten specials, that's not special." Ramsay says it's also best to avoid any dishes
labeled "famous" or "the best," calling this tactic a "suspicious boast" that is in no
way a guarantee of quality. "Wow.

'Denver's Best Pizza'? That is a bold statement." "Oh my God. Dripping in grease." Yikes. Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.

The Restaurant of Life

 >>OKAY, WELCOME TO LIFE. CAN I GET YOU STARTED. WITH SOME EDUCATION? >>YEAH, HOW MUCH ARE. YOUR COLLEGE DEGREES? >>FOUR YEARS A PIECE.

>>GREAT I'LL HAVE BUSINESS. >>ALL RIGHT. >>ENGINEERING. >>THAT'S AN EXTRA TWO YEARS.

>>I'M NOT DOING ANYTHING. ELSE RIGHT NOW SO... >>OKAY. AND FOR YOU MISS? >>UM.

I CAN'T DECIDE. >>IT'LL BE A YEAR. >>WHAT? I DIDN'T ORDER YET. >>TWO YEARS.

>>THE LIBERAL ARTS! >>YOU'RE GOING TO REGRET THAT. >>AND FOR YOU? >>I'LL HAVE ENGLISH. >>WHIT WE'RE AT A NICE PLACE, GET SOMETHING REAL. >>ENGLISH IS A REAL DEGREE.

[LAUGHTER]  >>IT'S A REAL... >>OKAY HOW ABOUT SPOUSES? >>YEAH CAN I GET SOUL MATE? >>I DON'T KNOW WHERE. THAT RUMOR GOT STARTED, BUT WE DON'T SERVE THAT HERE. I CAN GIVE YOU.

"LOVE OF YOUR LIFE". >>OKAY. >>OKAY HOW DO YOU. WANT IT COOKED? >>DOESN'T REALLY MATTER.

>>HOT. >>CRAZY HOT. LIKE MAKE IT A SPICY. I'VE GOT A LIST ACTUALLY.

>>PERFECT. >>SO UM, REALLY LONG BROWN HAIR, LIKE SHAKIRA. WAIT HER HAIR IS BLONDE? BROWN SHAKIRA. UM, SHE NEEDS TO.

HAVE STRAIGHT TEETH, NOTHING LIKE CRAZY LIKE. WHATEVER'S GOING ON HERE...   >>ALL RIGHT, HERE ARE YOUR SPOUSES. >>BEEN LOOKING FORWARD TO THIS.

>>AWESOME THANK YOU SO MUCH. UH, I'M SORRY, I ORDERED A MEDIUM, BUT THIS IS A LARGE. >>JUST HAPPENS WITH TIME. >>UM, IS MINE COMING? >>MIGHT TAKE A WHILE.

>>YEAH, I'LL JUST SETTLE. >>SCRATCH THE MODEL! BRING OUT THE SAD CAT LADY. >>MICROWAVE SPECIAL COMING UP. >>YUP.

CAN I INTEREST YOU. IN ANY CAREERS? >>UM, CAN I GET SOMETHING. WHERE I GO STRAIGHT INTO. THE TOP BECAUSE I'M SPECIAL? >>YEAH HERE'S OUR.

MILLENNIAL MENU. >>I'D LIKE NOVELIST PLEASE. >>YOU'RE GOING TO WANT TO. HOLD ONTO THOSE OPTIONS.

HOW MUCH FOR C.E.O? >>20 YEARS. >>WHOA, PRICEY. >>WE DO HAVE A 15-YEAR OPTION, BUT YOU'RE GOING TO MISS ALL. OF YOUR SON'S BASEBALL GAMES.

>>I WILL HAVE THAT. >>OKAY, PERFECT. >>SPEAKING OF. COULD I GET A BABY? >>SURE THAT'LL BE NINE MONTHS.

OF SLUGGISHNESS AND VOMITING. >>ME TOO. >>IT'LL BE NINE MONTHS. OF WATCHING THAT.

>>UGH. NO. >>OKAY I'M JUST GOING. TO GET THREE BABIES.

>>WELL BEHAVED OR MONSTERS? >>WELL BEHAVED PLEASE. >>JUST KIDDING YOU. DON'T GET TO CHOOSE. >>YUP.

>>UH YOUR WIFE'S HERE. >>THANK YOU. WHOA. CAN YOU SEND HER BACK PLEASE? >>UH, SHE'S RICH.

>>THANK YOU. THAT'LL BE ALL. DON'T LOOK HER IN THE. EYES IT'S NOT SO BAD.

WHAT DOES YOURS LOOK LIKE? DANG IT.  >>I THOUGHT YOU. ORDERED THREE CHILDREN. >>YEAH THEY BROUGHT ME.

ANOTHER BY ACCIDENT. >>OKAY I'VE GOT FOUR MORTGAGES, CAREFUL THEY'RE HEAVY. SLOWER METABOLISMS, SOME STUDENT LOANS, AND SOME MIDLIFE CRISIS. >>MAN THIS MEAL.

IS GOING BY FAST! >>HOW MUCH FOR. LASTING HAPPINESS? >>GRATITUDE, SERVICE, SELF-IMPROVEMENT. >>GOSH, JUST BRING ME A CONVERTIBLE. >>SORRY, LIFE TAKES VISA.

>>WHAT HOBBIES. WOULD YOU RECOMMEND? >>BUT YOU ALREADY HAVE A HOBBY. WHAT YOU NEED IS A JOB. >>WRITING IS MY JOB! ALL RIGHT IT'S A PROFESSION! >>I DIDN'T MEAN TO KEEP...

OH! I WASN'T DONE WITH THOSE. >>YOU'VE GOT TO LEARN TO LET GO. THERE COMES A TIME WHEN... NO, NO! >>SIR, YOU'RE TIME IS UP.

>>SHOULD'VE SPENT MORE. TIME AT THE OFFICE. >>ORDER. >>THANKS.

>>YOU GOT IT. >>MY LATE WIFE USED TO TELL ME- >>OKAY, HERE ARE YOUR JUST DESSERTS. BEST SELLING NOVEL. >>YES! IT PAID OFF! >>JUST LIKE WE.

ALL SAID IT WOULD. >>AND YOU GUYS HAVE. ACCRUED SOME FREE TIME. >>ALL RIGHT, RIGHT AT THE AGE WHEN.

IT'S LEAST ENJOYABLE. >>AND HERE ARE YOUR GRANDKIDS. >>WELL THESE LOOK SPOILED. >>YOU ACTUALLY DID THAT.

>>THAT'S RIGHT. THREE MORE PLEASE. >>OKAY. >>THANKS.

>>WELL EVERYONE. IT'S BEEN A GOOD MEAL, WE SHOULD COME BACK SOMETIME. >>UH, WE HAVE A TRICK. Y.O.L.O.

POLICY. >>WE SHOULD'VE GONE TO. THAT INDIAN RESTAURANT. >>CAN WE GET A DOGGIE BAG? >>OH YOU CAN'T TAKE.

ANY OF THIS WITH YOU. >>FINE. LOOK I JUST WANT TO SAY THAT. IN LIGHT OF OUR INEVITABLE...

>>I'LL BE RIGHT WITH YOU GUYS. >>YEAH, THANKS. >>WAIT WE'RE NOT YOUR. LAST CUSTOMERS? >>DID YOU THINK THAT? >>I GUESS WE ALWAYS THOUGHT.

YOU'D CLOSE ONCE WE LEFT. >>YOU KNOW WHAT, SEND THEM A ROUND OF WISDOM. OUR TREAT. AND OUR NATIONAL DEBT.

[LAUGHTER] >>THERE IT IS. THERE'S THAT FISHERMAN'S WIT. >>WHAT CAN I GET FOR YOU GUYS? SOME PRIVILEGED? DISREGARD FOR ELDERS? USUALLY WHAT YOU GUYS LIKE. >>NAH, WHAT ARE YOUR.

LUNCH OPTIONS LIKE? >>UM. WE HAVE A SMART PHONE WITH. A SIDE OF SELFIE OBSESSION. IF YOU LIKED THE SKETCH, I CAN OFFER YOU SUBSCRIPTION, BUT THE COST IS ONE CLICK.

OKAY. AND ALSO COMMENT BELOW IF. YOU WANT ANYTHING ELSE. OKAY, MAKE SURE YOU.

LEAVE A GOOD TIP. PLEASE. THANKS. WHAT DO YOU GUYS WANT? >>APPLESAUCE.

>>APPLESAUCE DOES NOT FIT INTO. THE WORLD OF THIS SKETCH, WE'RE BEING CLEVER SO... >>UM, I WILL HAVE. ONE SUBSCRIPTION.

AND ONE LIKE PLEASE. >>YUP. OKAY. >>CAN I HAVE SOME LOTTERY? >>I CAN'T GUARANTEE YOU'LL WIN, BUT I CAN BRING IT OUT.

>>OKAY I'LL TAKE MARRIAGE THEN. >>GREAT. THANK YOU. WHAT CAN I GET YOU? >>OH, FLAPJACKS PLEASE.

>>FLAPJACKS. YOU NEED TO ORDER. THINGS FROM LIFE..

The Dragon Ball Z Themed Restaurant - Soupa Saiyan!

See this?! Dragon Ball Z
themed restaurant! Hard to believe that
this place is packed. A lot of toys here... Plenty of posters here... The theme...

The feels... Brings
us back to our childhood times. We feel a connection
so we had to come visit, it has piqued our curiosity
so let's try some eats here! They have energy
drinks connected to DBZ. Called Spirit Bombs.

That energy ball
crashing onto him... Just like this drink! This looks like its
good for 2 people or just me. I can drink it all myself. We have noodles...
Shrimp...

Meat... Chicken... A bunch of different
stuff we can eat! Eat this LIKE Goku. You know how he eats...


He tends to DEVOUR it. It tastes good...
Wow, I'm impressed. It's very good quality.
The taste and spices. Really good.

This place isn't just for
show where everyone can observe DBZ decoration,
it's more than that. They actually have good food. I approve. You can find this
restaurant in Orlando, Florida.

In the middle
of the peninsula. Now you know where to find
it... Next time come visit and become one of these guys! Captioned by DPAN
www.Dpan.Tv.

Someone Came to my Restaurant at 3 AM!!!

Hey guys it's Karina and we're back with some more  Roblox today We're back inside Bloxburg and I'm just sleeping in my bed. It's one in the morning and I'm like (snores) Yeah, just watch me sleep I'm just sleeping like this and then like groaning why can't I sleep. Why can't i ever sleep Maybe because I need a shower. Maybe that's the reason, that probably is the reason I'm just gonna shower.

Yeah, and while we're showering guys, oh sorry This way everywhere, but while I'm showering I'm going to tell you I got merch checking this out with hashtag sis team from sis vs bro go get it merch link in bio cause' This is pretty awesome. I would wear every single day So all right I'm done showering I feel very clean I. Don't feel very very happy You know I feel happy but Bored so I'm gonna play some of this my favorite computer game It's really great and now I feel great I'm gonna go check on my daughter this person I. Don't know her name really, one day Could could could we play this with Ronald Mmm maybe maybe hmmm a Maybe hello mommay Go-to sleep go to sleep, now.

I'm leaving Goodnight Okay, alright alright If people say i see you from your door okay people no no I don't wan't people just jumping at the barrier like no I wan't Karina, i wan't Karina, Karina Love you All right, but there's a person there, hide All right, it's 2:00 in the morning, and I still can't sleep so you know what I'm gonna do I'm gonna sleep. Why is it so bright in here! It seems to be because of this alarm clock, i'm pretty sure it is That's what make you that's what making that is what make it? Yeah? That's what's making my room bright but I'm gonna just paint We don't even have the painting thingy magig we can't change colors were just painting nothing I was like pretending to paint (opera singing) I feel like an artist, cause' i am one Painting with nothing on an already painted picture. I'm such a good artist All right, that is a pretty good picture picture I could never paint that actually I could maybe I wasn't it I don't know. I'll try it.

I'll try it you know man. I'll try it Could be fun, could be a complete disaster probably will be but Give it a shot All right, but it's 3:00 in the morning Okay one no people staring at us just a bike a Very random bike and you go see it's 3:00 in the morning so maybe a ghost place that bike there probably oh It's a dark here Use it I'm using a bike at three in the morning. That's for I don't know why but me see, but I also please these open signs these light up open signs So people know it's a cafe, or a restaurant Because it says open a house wouldn't just have open on it. You know just weird so Just park your bike or your car On the side like that and then you go in oh No, there's a person.

There's a person no oh My alarm Wait that's not my alarm no, it isn't it's somebody else's Just gonna pretend making breakfast not like I ever went out alright. I'm making breakfast I. Make breakfast make a make a breakfast making breakfast yeah, I'll make a breakfast Alright, this gonna be my seat All right usually I see on the other side, but today. I'm sitting on this side All right oh My god make some pancakes Two ingredients, pancake ingredients I.

Knew that making, making pancakes making, making pancakes making making pancakes making making pancakes way too loud I can't sleep yeah Sad face, what are you so sad? That's weird Alright done, that's done breakfast alright breakfast the Sun a Bit to make it pancakes not anymore Yeah, I'm bacon bacon pancakes makin bacon pancakes yeah, alright. I'm gonna go change right here and the hallway Not a good idea usually, but I'm still gonna do it Like man, I command and manage me in the way like me with me. I'm Alright, and it's gonna Um ain't good take my morn shall oh, you're - did here huh and now I'm gonna Brush my teeth yeah Oh alright doesn't that now I'm just hungry. Oh come on stop Wakey wakey eggs and Bakey Their rise and shine darling ah Alright you were sleeping in her clothes wonderful.

You scare me Sorry sorry I. Made food Tukey I made food I mean I made toast and I also made pancakes alright come on over here yay she's smiling Let's go down my elevator cuz I love my elevator so dark here. I'm gonna turn on the lights All right over here I made breakfast Mmm I'm gonna eat this yummy, yummy yummy in my tummy Oh Take portion You need some eggs, thank you mommy no problemo I. Can eat that I can take this and put it here when it's time All right gonna take my coffee No a little while till wick Burger here, I don't know why you watch the news with my cafe All right, I got some cafe my hands and colleagues Hopefully nothing bad happens Yeah I'm Going to you work you can stay Here I'm gonna gonna work goodbye Then I'm gonna work What I hope I hope nothing bad hopefully nothing bad happens on the news because there could be aliens what they could be aliens There's gonna be aliens? I better watch out I'm gonna get my motorcycle because it's the quickest vehicle And I'm a little bit late just a tiny bit I don't wanna be anymore even more late, so that's why I'm taking my fastest vehicle Whoa work alright, I need to be the janitor you work up with my promotion stuff alright Okie dokie Clean this up Sweet just stop sweep sweep sweep there.

We go sweep up the stress, and I'm stepping it up Yeah, but this is my outfit my janitor I don't really mind or do I. Spray this. I'm gonna wash the air Just like that Oh God sweep sweep a spell why am I sweeping sweeping a juice Nestle sweep up juices Supposed to secret to trash and get up I. Don't know what you're supposed to get for that sucker juicy.

I was I don't know alright Alright alright, I got three hundred and sixty-four dollar. Oh my god so much money I'm a Jenner like ring clean I'm gonna spray this I'm gonna wash that and I'm gonna be finished without even touching it alright I'm gonna wash up this I'm gonna spray that and I'm gonna wash that without even Using my feet Cuz I'm not really stand them like in air yeah, that's not very funny at all we I'm gonna spray that and I'm gonna wash that I'm gonna sweep that I'm gonna throw it out. I'm gonna do that and finish up my job because I don't wanna do it anymore It looks like looks disgusting Look really disgusting sweep up juice Stepping in it. That's my wife cleaning step in it and then sweep my feet help it chameleons.

You know like soaks up and sponges in there Alright, I'm gonna spray that I'm gonna wash that Yeah, yeah all right I'm getting low zamani's from spreading and washing and Doing a bunch of things Where are others like everything nice, sweetpea sweep sweep sweep Alright so gruffly to you peace darn kids graffiti too much I'm gonna spray that I'm gonna wash there oh Yeah, I'm gonna do that yeah all right? What time's it it's muffin time? It's muffin time. What time's it? Whoa uh-oh it's my I just realized I could see the sky in its cloud It's weird That's the Sun Down there, but there's also a sign up there or the reflection Maybe all right this would be beautiful day today I'm gonna be heading home now You can read me head in oh Just one more. I'm just gonna clean up on the way. It's pink It's pink all right gonna sweep up like this spit Ella And I'm there I got 1166 dollars - good - pretty good Why's my bike parked over that okay, let's go All right I'm gonna go this way.

I'm gonna. Go that way I'm gonna do this net oh, that's cool. How they're doing it All right there we good Can I be your Roommate quick please no no no no no. I don't even know you you're like a stranger to me I mean I need a take care of my back my permissions I.

Got I don't want people just Weird okay there we go done What Ma'am am I? Like this meow meow meow meow meow meow meow mmm yummy milk Yeah, I like that Yeah, yeah Yeah, mmmm mmm mmm mmm. Mmm. Yum, yum yum yum yum yum yum? Yum, yum yum yeah me me me me me me Me me me me I mean me me me me me me me me me me me me me me me me me me me all right take ingredient I mean I'm making hot dogs Let's make some hot dogs today, yeah, let's make some Hot dogs today. Yeah, let's make some hot dogs today.

Yeah, oh That's nice All right, please can have a shower What oh that's not mummy? What all right? I was just reading this thing right here Hot dogs Take portion It makes a coffee Take portion Gonna get some no no I'm grading some contents get some lucky Cola Lunch is ready and Steady oh I'm late for work whatever eats Nummy nummy nummy no. Yeah, mommy's how? Why I'm not gonna go to work anymore. I shouldn't go to work because I don't want to spend some time with my daughter Take this. Thanks mutant lips All right You were so sneaky Do you want to go - What - go to the pool or not Okay All right, I'm gonna change my of it to my swimming outfit Okey-dokey, I got my swimsuit on All right do I have to bring anything? Yes, I have to bring some shifts.

I mean like of course I have to bring some chips I'm gonna be some continents gonna get my potato chips And then get my potato chips I. Hear the TV here all right, I need to go turn off the TV. Like seriously seriously, yeah me it's very cool Meeow meeow meeow meeow meeow meeow meeow meeow meeow meeow meeow meeow meeow meeow all right enough meowing we don't want your mouth anymore we Have some fun Mommy where I you? I'm right here darling hmm Finally some you sing quite sort of I don't know if you Realized I put this barrier here Syd ball doesn't go random places I don't know if I show you do, but in case I didn't there it is Can't go in fool Yes, you can Yes, you can You can go to the pool Kids these days wanting to go to the pool Actually, it's quite natural all right, so it's gonna be my hot tub Oh my god, there's people honking at us and Unsubscribe why are you un - ouchies I'm trying to enjoy my life here. Why are you honking at me? All right stop honking Don't wanna hear your nasty honks I'm gonna play soccer by myself.

I win I. Wanna make it louder, so I could hear the goals oh No no no no no No, it's not a goal oh stop honking you people No, I didn't make it Go Are you taking volleyball I'm gonna be locking my Nets No you didn't Like soccer I'm not I'm not bored like me. I'm so fun. I'm having so much fun all Right no go go out No you went no, no I didn't mean no I didn't mean you going out out mommy Yes, darling Go can I sleep in your room tonight? Okay, that's all right.

I guess all right. I'm gonna make some ice cream The computer, I haven't actually went into pool yet, so I'm gonna go cuz it's six o clock Wait where's ducky I had a ducky. Where did my ducky girl My Stucky on my ducky my little ducky okay, right all right wait my ball go okay? It's spinning so fast It's going a hundred degrees no 100 kilometres per an hour a million kilometres per hour so fast ouch I. Can jump on it Shh Oh What's happening with this ball the weird ball Where'd it go now.

I don't have any pool toys anymore All gone hi this area right here It's like underneath it This bit so I wish I could do like Pavements paving here so look nice all right time for Dinner In 10 min you chose for dinner. We're having hot dogs I'll have a hot lunch with Dena All right Wait why do I make a coffee and I want coffee I hit Okey-dokey all right you're getting some drinks Thank you darling, thank You darling Delicious looking I need my hot dog I'm gonna eat my chips And I'm gonna drink yes, what should we do tomorrow? Watch a Movie what no movie movie All right and change up into my pajamas Okay, I'm gonna turn off all the lights save electricity All right There we go we're going on a trip inside an elevator or My funny thing is very low Alright, I'm gonna brush my teeth like things that they're All right, I'm taking a shower interesting all right I'm gonna turn on this light And I'm gonna Um reasons man missing last seen pokey um all right top Stories, I can't quite read that Know what's meet you? Me me me me me me me me me me me me me me me me me me me me me me me me me Me me Wow okay I Wanna write book instead write a book to me famous Okay now I want to play Pong Boop boop Boop Who's gonna win red or blue boo boo before I pop her blue boop boop boop Boop Boop Boop boop Okay, okay, okay. Let's get out here What's your favorite animal because I haven't I he's I have an idea friend no, because I haven't I don't for any what a picture for picture frames What whoa That makes no sense um My favorite animals are unicorn unicorn unicorn How could you not know that all right guys I got a bit sick tight little I don't even know your name, right? Alright, well guys while I'm sleeping so nice in my bed. I am in this video I really hope you like this video if you did smash that like button now see guys next time goodbye.

Signs You're In A Bad Restaurant

Everyone's had bad experiences in restaurants,
from poor service to lousy food. So what can you do to avoid having your evening
ruined by a terrible dining experience? Check out these tips that will help you immediately
recognize signs you're in a bad restaurant. You get ignored When you enter a restaurant, pay attention
to how quickly you're greeted, both by the host or hostess and by your waitstaff. Sure, people get busy, but even if the hostess
is off seating other customers when you arrive, someone should at least say hello.

"Where is someone? I'm starving!" The same is true when you finally do get to
your table. If your waiter or waitress is busy with another
table, that's where teamwork comes into play, as the host, manager, or other waitstaff can
let you know that your server will be with you shortly. If you're ignored either at the front door
or at your table, it's a troubling sign that things aren't running smoothly. "Everything was ok?" "Everything is fine.

Very fine, Thank you." It's dirty Nobody wants dirty dishes around at home  so
it's even worse at a restaurant. It's bad enough when the waitstaff doesn't
clean off the table next to you, but it's even worse when you discover crud on your
silverware, or maybe lipstick stains on your glass. While some mistakes are bound to happen, dirty
dishes aren't just gross, they're also a sign of how much attention is being paid to your
dining experience. And even if your dishes look clean, here's
a tip: take a quick look to see how clean the menus are, as menus can get dirty very
quickly.

If the staff hasn't bothered to wipe down
your menu recently, just imagine what things might look like back in the kitchen. The bathrooms are gross Speaking of surefire way to know how clean
the kitchen is, take a look at the bathroom. Chances are, if the bathroom isn't being cleaned
very often, neither is the kitchen. If a bathroom has visibly dirty floors, overflowing
trash cans, and broken locks on the stalls, you can bet the kitchen is kept in the same
state of disarray.

Other customers are unhappy Before you place your order, take a look around
to see how the other customers are doing. Are they happily engaged in fun conversations
as though they're in some kind of commercial? That's a good sign. On the other hand, if you see a lot of angry,
frustrated, or bored customers, chances are something's wrong, whether it's the service,
quality of the food, or wait time. If other people are having a bad experience
at the restaurant, you may want to think twice about dining there before your night is ruined
too.

"Yes, you all are gonna have to leave. I'm not gonna take any more of your smartness
or sarcasm!" "Do you see this sign?" Management issues Other diners aren't the only people who give
off hints about how good the restaurant is. The staff of a restaurant can offer clues
as well. If staff members seem unhappy or distracted,
or are making a lot of mistakes, there's a good chance something has gone wrong on a
management level.

Take a look around and see if you can spot
the manager. Is the manager helping the staff by carrying
dishes to tables and talking with customers personally? Or is the boss berating the staff and watching
things fall apart? "And this is me, expressing myself, ok? There it is! I hate this job. I hate this d--- job and I don't need it!" Getting stuck in the middle of workplace drama
isn't just uncomfortable for you  it can end up being really uncomfortable for your
stomach! Terrible food Even if the place is dirty, the staff is rude,
and the manager has mentally checked out, some restaurants are still worth it because
of one thing: the food is great. But the reverse is also true.

No amount of great service and atmosphere
can make up for bad food. If a kitchen is being run poorly, you'll likely
spot inconsistencies with portion sizes and food quality, including sub-standard ingredients. So if you aren't able to spot any problems
with a restaurant using one of our other tips, go ahead and give it a try. Because when it comes to fine dining, the
proof really is in the pudding.

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Signs You're Eating Pre-Made Food At A Restaurant

You probably assume your favorite sit-down
restaurant is serving you fresh food  it's not a fast food place, after all. Sadly, that's not always the case. Even at fine dining restaurants, serving pre-made
food is more common than you might think. So unless you absolutely love reheated leftovers,
here are some clues to help you figure out when the food you're eating has been pre-made.

Fast food The biggest indicator that you're dining at
a restaurant serving pre-made food is how quickly your order arrives at the table. A freshly prepared meal that's made-to-order
takes time. What doesn't take much time is reheating pre-made
food. "Might I suggest a proper hot lunch? With Lunch Bucket?" If you're at a restaurant and the food comes
out lickety-split like drive-thru service, that's a telltale sign that the restaurant
is serving pre-made food.

After all, it should take a lot longer to
make a fresh risotto than it does to assemble a fast food burger. Too much variety One look at a menu offering dozens of dishes
can send your brain into a tizzy trying to figure out how the chef does it. Well, chances are he doesn't. An extensive menu means the chef has to have
all those ingredients on hand.

It's difficult to guarantee freshness along
with timeliness if there are too many options. "What was it we had for dinner tonight?" "Well, we had a choice. Steak, fish." "Yes, yes, I remember. I had lasagna." To solve this problem, chefs often use pre-made
food.

That can range from already packaged products
to preparing the meals in advance. Chain gang Often enough, the establishment you're dining
at is the first indicator that your meal is pre-made. Chain restaurants are consistent in their
meals for a reason: they're pre-made. "I want my baby back ribs." So if you've ever wondered why your alfredo
dish at Olive Garden looks and tastes the same no matter what Olive Garden you're at,
it's because there's probably not a chef in the back painstakingly preparing each dish.

Chain restaurants usually have a rigorous
process of food preparation that happens before it even reaches the restaurant. The food is mass produced, frozen, and then
heated and assembled according to strict guidelines. So yes, your alfredo will be the same every
single time you order it, and so will most of your other meals at chain restaurants. "Come on down to Olive Garden, for an inauthentic
Italian experience that is guaranteed to leave your family consistently disappointed." Texture blues Say you're at a restaurant and you order a
steak cooked rare.

You wait in anticipation, salivating over
the thought of slicing into a juicy, pink steak. Your order arrives and it looks just like
you imagined it would, except for the taste. You've had a rare steak before, but this tastes
more like rubber than meat. That's because your steak hit the microwave
before your plate.

Nobody wants that. "Ugh!" When you order food at a restaurant and the
textures are a bit off, you can be pretty sure that your meal wasn't fresh. Fish fry A menu containing nothing but fried seafood? That's a little fishy. Restaurants that only offer seafood in fried
form is a clear indicator that the restaurant doesn't serve fresh fish.

Breading and frying seafood is an easy way
for cooks to mask the fact that the fish was previously frozen. "Is your salmon fresh?" "Flown in today." "What time?" "I'll ask the chef." It's possible that they didn't even bread
the fish themselves. Food distributors offer a variety of pre-made
fried fish, so all the restaurant has to do is heat and serve. Next time you order up a plate of fish and
chips, don't be surprised if your fish was reheated in a deep fryer.

"Batter-fried fish! Gotta get that crispy golden, flakey, live
batter-fried fish!" No substitutes Leaving cheese or bacon off a burger shouldn't
be a problem. But how about ditching the mushrooms in your
veggie lasagna? If your servers say they can't make a substitution,
it's probably because that dish has already been made. "Is there ANYTHING on this menu that is not
swimming in gravy?" "Hang on, I'll go ask the chef." Making some menu items fresh from scratch
would take a great deal of time, not to mention slow down service. So if you notice that certain menu items can't
be substituted, odds are they're prepared it in advance, and reheated when you order.

"Is there anything here today that I ate,
that wasn't microwaved?" "The salad." Freezer burn Anyone who has prepared a frozen dinner can
easily attest to the flavors of freezer burn  they can also detect it when a restaurant
serves it. Freezer burn changes the composition of your
food, resulting in off flavors, textures, and colors. This is especially noticeable when eating
meat. Before you even have a chance to bite into
the steak your waiter just placed in front of you, check to see if there are some grayish
spots.

If so, that's freezer burn. Sysco surprise Think that nobody can make an Angus country
fried steak like your favorite local restaurant? Think again. Many restaurants feature the same exact food
as other places, despite what they call it on the menu. It all has to do with food distribution...And
companies like Sysco.

Sysco is considered to be the largest food
supplier in North America, and they deliver to everyone from fast food to five star restaurants. With over 400,000 items in their catalog,
they can have an entire course covered from the appetizer to the dessert--like their chocolate
cakes, for instance, which are served all across the country. All the restaurant needs to do is heat and
serve. So if you see a Sysco truck parked outside
your favorite restaurant, you can guarantee your meal was fresh cooked...In a warehouse
1,000 miles away.

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Searching for Madrids Secret Chinese Restaurant

- [Narrator] This story is about a secret restaurant in Madrid. - [Male] Oh, yes, tapas. - [Narrator] No, we are
here for Chinese treats. - [Male] Whoa, whoa, whoa.

How did we get down here again? - [Narrator] Buckle up. That's a long story. It all started when we got
a tip saying Madrid had this secret Chinese restaurant. The most authentic food
ever, but very hard to find.

- [Male] Let's go. - [Narrator] There was no
email, no proper address. All reviews pointed to a
mysterious underground location. We called the one number available.

No response. - [Male] Oh, what a shame. - [Narrator] No, wait. We didn't give up that easily.

We got a friend in Madrid
to get to the bottom of it, and she got us the right directions. - [Male] Good thinking. - I got it. I got it.

There are no signs, so follow these steps. - [Narrator] We got to
Madrid and followed the very detailed instructions. Take notes people. Go to Plaza de Espaa.

- [Male] Check. - [Narrator] Get to the southeast corner. - [Male] Check. - [Narrator] Find the
parking lot entrance.

Go down the stairs. - [Male] Double check. Oh, look a sign for the restaurant. - [Narrator] Remember, there are no signs.

- [Male] Oh, yeah, I forgot. - [Narrator] Go down more stairs, go through the corridor. Walk a bit. - [Male] Whoa, whoa, whoa, wait.

I think that's it. - [Narrator] And that's how
you find Cafetera Yulong Zhou, better known as, - [Narrator] Everyone meet
Yulong Zhou and Liufeng Zhu. - [Narrator] And these two
serve some of the most genuine Chinese food in Spain. - [Male] Mmmmm that looks so good.

- [Narrator] These
delicacies are not just your average Chinese dumplings, they're from the couple's
hometown Qingtang, in the surrounding province Zhejiang, in South Eastern China. It's actually where the
majority of Madrid's Chinese population is from. - [Narrator] Like, really like it. For a restaurant that
was this hard to find, it seems like this
place never stops going.

- [Narrator] You got to tell
us who does your marketing. - [Male] Ahh, come on mate. What about one for us? - [Narrator] We'll take that as a maybe. Ah, that was totally worth the trouble.

- [Male] Please can we stop filming now. I am really hungry..

Restaurants vs DhabaMahathalli

Brother, how long has it been since we've come.. Why arent you taking any order? Please come fast.. Bhayya(Brother in hindi) Janu, You're in a restaurant.. Please take care of your language(mindvoice) Excuse me..

Yes, Mam Yeah..Can you take the order please ? Restaurant Vs Dhaba Mam, Menu Mam.. Ok.. Oh my god, The prices are too high (mindvoice) Every Dish costs more than 400.. I have to order carefully..

I dont even know how to pronounce these names properly.. Let me ask him (mindvoice) Qo ge wuxiang shuijing jiaozi okay.. Get me that okay mam Brother, What all do you have? Among rotis we have Roomali, Tandoori, Phulka, Nan and Butter Nan Among Veg we have Palak paneer, butter paneer masala, dal, malai kofta mushroom curry Among Non veg items we have Chicken fry, Chicken Roast, chicken curry Okay, Give two Butter Nan Give one chicken fry Give one dal.. Do you have Dal makhani ? Yes Madam, We have Dal Makhani Give Dal fry and.....

Mushroom curry That's it Now, What is this ? Let me just observe and follow.. (Struggles to eat) God, so annoying... (Mindvoice) Is anyone looking at me? If only I was in a dhaba at this moment... So tasty, no ? Yummm Excuse me..

Yes Mam Do you have Salad? We have different types of salads mam..  Mixed Green salad, spinach salad, etc Ahem... So they have prices for the salads too here... (Mindvoice) No, thank you..

I dunno where they get all these weird names for Salads...(Mindvoice) Anna(Brother in telugu)... Please give some Salad, no Thank you !! Oye... There's a lot left in here.. Have some more..

No, I dont want.. It costs 400 natasha and 200 is still there sitting in that bowl... No.. I am full Have little..

Try what should we do now.. (Mindvoice) All the food is gonna be waste.. Shall we ask him to parcel ? Yeah... Ask him and check It wouldn't seem nice I guess Yeah..Even I was thinking the same If only we were eating in a dhaba There is still some left in here..

We will get it packed.. Yeah...We will take it Excuse me.. Can you get the bill please ? Mam... Your Check..

Would you like to have any desserts mam ? Ice Cream I will buy you one family pack outside.. She doesn't have little common sense (mindvoice) Service Tax, Service Charge, Vat, Swacch bharat Tax... Why did he leave out Education cess? It's pretty cheap.. Thank You..

Next time I will remember to come when I have money saved Do you need icecream or anything? No.. I am done.. Ok.. I will ask for the bill then Can you get the bill ? Anna, take the bill..

How much tip should I give him? I think 10rs is very cheap..Let me give him another 10rs Let me give another 10rs for this whole ambiance... I think he might be expecting more..  It's better I dont tip hi at all.. Keep the change, Anna I ate full-fledgedly man..

Please Subscribe :) Cheerss !!.

Restaurant Style Vegetable Masala EP348

Hi..Namaskar.. How are you? Hope all are doing good. Here I am fine. Today we are going to do an easy and tasty Vegetable curry.

Many have been asking for chapathi and poori curries. So I thought I shall post one. Its a North Indian style curry. Don't forget t try out our previous Paneer dish too.

Even if you don't have all the vegetables that I show here in this curry its Ok. You can use whichever you have. So without any delay lets see how to make our Vegetable Masala. Ok.

Now lets begin to make our easy and tasty vegetable masala curry. Its a North Indian dish. I am doing it the North Indian way. Its like a vegetable kholapuri dish.

Take a kadayi for that and heat it. Add 2tbsp oil or butter but not coconut oil. You can even make it in ghee. But I am using oil.

Let it heat well. Once the oil is hot, add 2 onions cut to big pieces. We will be grinding it at the end. So the size doesn't matter.

I have cut them big. Add a small piece ginger and 3 cloves garlic. All this will be grinded so no need of making it a paste. Cook them on medium flame.

Add a pinch of fennel seeds, a small piece of cinnamon, 2 cloves and seeds of 1 cardamom. Next add 1 pinch kasoori methi. Many have been asking me where did I buy this from. You get them at all the supermarkets.

It will be written fenugreek leaves. You can buy any brand you like. You get them at LuLu and almost all the other supermarkets too. You can store it in a bottle or close it tightly and store it in a zip lock cover.

You don't have to chill this. You can store it in the kitchen cabinet. You get a particular smell after adding kasoori methi and the spices. You can feel it as soon as you add it.

It shouldn't be more than needed. If you add more, the taste wouldn't be so good. It should be added in less quantity. Then it gives a special aroma.

So always try to add as needed. Then as I always say, everybody would have their personal taste. I like everything mild. Only then its enjoyable.

Otherwise the garam masala is felt more. Let all this stir well till it is lightly faded. Now add 2 big tomatoes which is lightly sour. We wont be adding anything else for sourness.

Cook all this well. Add little salt so that it cooks faster. We shall close and cook this till the tomatoes are done. Now the tomatoes are cooked well and the raw smell should completely go.

If your tomatoes are very sour take just 1. Mine is less so I took 2 If the curry becomes very sour it wont taste good. Now this is done. We shall keep this aside to cool.

We shall grind this with water once it has cooled down. Never grind it when it is hot. Its very dangerous. It will burst out when grinded hot.

It will not only spread all over, but also burn our selves. So be careful. So always grind when it has cooled down and try using the big jar so that you don't waste any masala from it. Now lets keep this aside.

It has cooled down now. I shall grind it. I have made it a fine paste. I am not straining this.

You don't have to strain this. If you really want to, you may. But since we have grinded it well I feel there is no need. I used 1 glass water to grind this.

Now we need vegetables like carrots, a small capsicum and 5-6 fresh beans. I cut them in lengthy pieces. I have taken some frozen sweet corn and green peas. If you don't have these peas, you can cook your green peas and add.

But taste wise the fresh or frozen is the best. Even if you don't have any of these vegetables its ok. Carrots are a must. You can substitute beans with long beans.

Capsicums are not a must. You can use cauliflower or potatoes too. You can add little of whatever you have. Even if you have just 2 you can add them.

Make with whatever you have. The gravy is important here. The vegetables to be added to it is as your taste. So cut the vegetbales to lengthy pieces and keep aside.

We shall make the curry now. Take the same kadayi. You don't have to wash it. You can use butter or oil.

I am adding 2tbsp oil and heat it. Keep it on medium flame. Add 3 slit green chillies, little kasoori methi. Do not add more of it, will taste bitter at the end.

I added very little the 1st time too. Stir it well. Its on medium flame. You will begin to get a good smell of green chillies and kasoori methi.

Now reduce the flame or off it. Add 2 pinches of turmeric powder, 1/4tsp chilli powder, 1tsp kashmiri chilli powder and 1tsp coriander powder. Stir all this well. I am not adding any garam masala powder to this.

We have already added to the gravy. I have not added any cumin seeds to this. We have added fennel seeds to the gravy. Stir till the raw smell goes.

This should be done on low flame. Once the raw smell goes, add the grinded gravy. Now you can increase to medium flame. Be careful because the gravy will start to burst while cooking.

Its always better to use a deep pan for this. After mixing this well, we shall close and cook this. Once the raw smell has gone, we have to pour water and cook it again. Now don't pour water.

We shall close and cook this for 5mts on medium flame. Our gravy has been cooked for 5 mts. I am adding 1 glass hot water to this. Mix well and taste it.

We have added very little salt in the beginning. Spice level is correct. Add salt as required. Do not add more.

Please don't ask me how to reduce the salt later. I don't know... Mix well and let to boil. After that we shall add the vegetables to it.

I am adding little sugar just for a taste. This is optional. All the North Indian curries will be lightly sweet. Just for that.

Let this boil and then we shall add the vegetables. As it sits the colour gradually increases. That's the benefit of Kashmiri chilli powder. If you don't have it, add 1/2 tsp chilli powder in total.

I have added only 1/4tsp of chilli powder and the green chillies. You may adjust accordingly. It has begun to boil. Shall add the vegetables to it.

Little vegetables will do. Don't add much. Here kids come to eat me when they hear vegetables. Now lets close and cook this.

I have kept it on medium flame. Stir it often. If you feel water is less add little hot water and cook. Never add plain water.

Our curry is almost done. I have cooked it for 10mts. Let me taste and see how is it and if our vegetables are cooked well. Do not over cook it.

The carrots should be bite able. It shouldn't be too soggy. Let me see how is it. When I cut the carrot, it is cooked, at the same time you have the crunchy effect too.

So its perfect. Now let me taste and see. Salt is little less. I shall add little more.

Rest everything is correct. Lets mix it well. As the gravy stays, it will thicken. So you have to decide how thick you want it and adjust the water you are adding.

I like it this way like we get at restaurants. I am stopping the cooking now. My vegetables are 75% cooked. If you want to cook it more you may close and cook.

I make it in 2 ways. This is a little spicy curry. If you are making it for your kids, you can add 2tbsp cashew paste. Or you can even add fresh cream.

It becomes rich and very tasty too. That you can decide. When I make it for my kids I add cashew paste. But today I am not adding.

When you add cashew paste, the colour changes a bit. Here since we have grinded everything, the gravy is already smooth. You can decide and do as you like. Now I am lastly going to add some kasoori methi and finely chopped coriander leaves.

Kasoori methi gives very good flavour. Some ask me if they can dry the fenugreek leaves and add. Yes you can. But I just buy the pack and use when needed.

Lastly the corainder leaves on top. If you want you can slit 2 green chillies and add. That is just if you want little more spice. When I tasted everything is perfect.

If you feel you want a bit sweetness, you can add little sugar. Or you can add little honey at the end. They say not to boil after adding honey. So once everything is ready, you can add little honey.

You can substitute sugar with honey. But I have added little sugar and this is enough. We just need a light sweetness. Spice and sour is also there.

This gives the restaurant type taste. Its like the veg kadayi or kholapuri style. Its very easy and tasty. You can have it with chapathi, batoora, poori and even bread.

A good combination with anything. Let me just taste and see. I transferred some to another bowl to take a picture. This is the real consistency.

Its so tasty and better than the  restaurant curry. I am having it with beetroot poori. That the combination for my kids when they come. Just make sure it is cooked till the raw smell goes.

Rest is an easy peasy curry. Its very tasty. So all of you do try it out and let me know your feedback. So until we meet with me next recipe..

Thank you... (Teaching malayalam...) He does it all by his own... Che Che not Chi.. We dont say chiyyunnu...

Its cheyyunnu... You should say it the first time We are not writing this for the first time. Keep quite now.. Hi..

So today we are going to do.. Nandu... So we are going to do an easy vegetable curry which is very tasty...

Restaurant Software for Billing & Pos ManagementFree Download Marg Software [English]

   Hello friends and welcome to this tutorial ,which will give you a quick  tour to Marg Restaurant Software ,to helping to get started Now let us discussed this Specifications of Marg Restaurant Software the first point of Specifications is   you can maintain you can view you can view you can easily transfer tables you can the Software now lets implement these features in the Software So here you see Marg main window where you have  touch unable keyboard and tables further we will see how tables are created here at the top most is the Title Bar below that is Menu Bar and on the left hand side you see recently viewed report these reports or these list the software automatically updates as you used the options of the software the benefit of these list a that you don't have to over and over again search for the same option from the menu for example we recently created an Item from Item master So for that you don't have to go all the way to the Masters menu you can simply click here and create Item master So this way the list automatically generates now here the right hand side ,we see shortcut keys the keys we frequently used the keys we frequently used ,you can created shortcuts here and easily you can use these keys Down here you see KOT Modify,KOT Pending ,KOT transfer and Bill Conversion firstly let us know what is KOT. KOT that is kitchen order ticket, is a foam prepared by the waiter which is forwarded to the kitchen the KOT contains details ,such as Table No ,Item orders and its Quantity through KOT Modify ,you can modify a KOT ,which you created in the software suppose the KOT of a Customer on Table No 1 is created but later on he orders as french fries as well So you can view a list of KOT's that have been created which is the ranged according to the time the bill is created and its show the Date ,Bill No ,Amount of the Bill Etc . So simply you can go on Table no 1 KOT. And by clicking on Modify ,you can modify the KOT.

And add the dishes which he later order for then is KOT Pending whenever KOT of a table is created in the software ,then that KOT is transferred in the kitchen and as soon as the tables kot's is transferred  in the kitchen the colour of that table turned red which indicates that the kot's is transferred in the kitchen and its yet to be cleared to clear a kot ,you will touch on KOT Pending then the list of Kot's will appear,which you have created then as you enter on a kot ,then you have 3 options Pending ,Clear and Open KOT. If you want to keep this KOT pending ,then you will enter on pending clear means ,if want to clear the KOT. Means if the dishes are prepared and the order is ready and Open KOT means if you wan to view the KOT. As soon as the KOT is cleared from the kitchen ,the colour of the tables turned yellow so yellow indicates that,the order of this table is ready means it has been cleared by the kitchen after KOT pending is KOT Transfer through KOT transfer ,you can transfer the KOT of one table to another table like if yours Customers shifts for one table to another table So you can simply transfer the KOT.

So as you tab here,then the window of KOT transfer appears where you select the table whose KOT you want to transfer and select the table number ,where you want to transfer the KOT. And the KOT will transfer from one table to another table then is Bill Conversion when the KOT is cleared from the kitchen,then the colour turn yellow after that when the Customers demand for bill you can simply click on Bill Conversion and select the table number of that customer then automatically all the dishes will load then you can save this bill and received payment in multiple moods like :-cash ,credit card before getting the print out of the bill you can view the bills print preview So this is the Bill Format but if you want  ,then you can modify and change this Bill format you can easily create KOT. By going on Transaction menu then go on Sale and enter on KOT details or you can simply press the Alt+C key So here this is the KOT creation format in Marg Software here you can create KOT and this KOT will reflect in kitchen here you see this KOT is been created for table no 1 and you can also set a particular waiter for a particular table like the waiter Incharge of table no 1 is Ram Sharma here all the dishes are shown with picture,which you can set this menu is also touch screen unable you can touch here on category to view category of dishes like if i want to see what all dishes are there under appetizer  category then i will touch here on appetizers and all the appetizers will appear so you can directly touch here on the dishes the customers order for and define the quantity required  by the customer and the rate of the dish will automatically load if while creating a dish you will define the rate of that dish to create a dish ,you will go on Masters menu>>Inventory master and enter on Item master so here the list of item will appear which you have created to create a New item ,you will press the f2  function key and from here you will define all the details of your  item or dish like this item is created Coke and its unit is defined in ML. And you can also upload picture of this item from here and you can set the category ,in which its belongs like when you select yes for then the list of categories will appear you can create multiple categories ,like soup ,chinese ,beverage etc by pressing the f2 function key you can also create multiple tables if you want by going on Masters menu>>Ledgers master and enter on New ledger then the ledger creation window will appear you will define the name of the ledger number that is Table number and select the waiter Incharge of this table ,if you want So as you will create ledger of table then it will added here you can also set picture by going on Masters >>Rate master>>Touch name & photo and here you will select whether you want to set picture for items that is dishes or for categories if he select categories then the list of all the categories ,that you have created will appear then you can upload the pictures for your category another beneficial option is the Conversion option where you have One to Many and Many to One firstly Raw material are purchased like -vegetables, sauces, spices etc.

Then with those raw material dishes are prepared and then that dish is served to the customers So you can easily maintained this kitchen process in Marg Software One to Many means ,from one material ,multiple material can be  prepared like if you enter on One to Many then you can select the items ,from which multiple products can be prepared like from Coke 2 glasses of Coke ,each of 250 ml can be prepared then the software's indicates that 500 ml will be deducted from the full bottle of coke because it's been used  for preparing coke 250 ml the changes are reflected in stock as well like the full bottle of Coke was 2000 ml and 2 glasses of Coke each of 250 ml was prepared So here you see 500 ml has automatically deducted from Coke and 2 glasses has been added in coke 250 ml then is Many to One Many to One means from Multiple Products ,One products will be created So here you see we selected french fries and selected the material that will be required to prepared french fries like -Potato's ,Oil you can very well use Marg Restaurant Software for quick service Restaurant as well like MacDonald's ,Pizza hut  ,Subway etc. So when the customer place order ,then directly bill will be created So you can directly keep taping here and the dishes will here and quickly you can get the bill print and provided to the customers Marg Restaurant Software can also be used for Bars like with certain restaurant bars are also attached In Bars they prepared Peg and drinks by using certain amount of liquid ,from one whole bottle So in that case in preparing one peg,certain amount of liquid is deducted from the bottle So what i want is ,whenever some amount of liquid is used from those bottle to prepared drinks then that much amount is deducted from the bottle as well which reflects in the stocks like if i make 30 ml peg,so i want that automatically 30 ml deducts from that bottle So you can maintain this function from the Conversion option for this function One to Many will be selected because from One bottle multiple glasses will be created So here you see from One Bagpiper full,One 300 ml glass will prepared and the stock that will be deducted is 300 ml and so it will reflect in the stock here you see One 300 ml glass of Bagpiper was prepared thus 300 ml got deducted from 2 ltr of bagpiper full you can also customer display by going on Masters>>Marg Setups >>POS Activation and enter on Activate  Customer Display then here you will define here Display Machine Port Number like if its a USB port ,then you will define USB Port Number like USB 1,2 or If its a LPT port then you will define LPT port Number So friends you see Marg Restaurant Software is the best fit for Tables Service Quick Service ,Bars and Restaurants you can easily maintained Inventory ,use it on Touch Screen ,Manage your Customer Service Effectively and Many more "Thanks For Watching".

Restaurant Licenses and Permits

So you want to open a restaurant. Well
you probably know that's a lot easier said than done.Depending on the kind of
restaurant, there are different licenses and permits you'll need to have before
you open your doors. Acquiring all the necessary food licenses and permits
involves a lot of paperwork and patience. It takes time for each and every one to
be approved.

It's not always fun, but it's absolutely necessary. I'm Sam from Toast, and today I'll be explaining some of the documentation you'll need to have in
your restaurant. Let's get started. Let's start with the business license.

This is
required to open and operate any business in the United States and
legitimizes new businesses as legal entities. To get a business license,
simply search for the name of your state and business license on Google and
locate your state's government site. Just follow the application procedures as
laid out online. Business licenses cost about $50 for registration while the
license can range from 25  to several thousand dollars.

Remember that sometimes you will need to renew your license annually or pay by certain deadlines. Next up is an employer identification
number or EIN. Like a business license, all businesses must also obtain an
employee identification number in order to operate in the US. EINs are assigned
by the IRS and in everyday terms is just a tax ID number.

Prepare to sit on this
one for a while. The IRS only issues one EIN per day. You
can apply for an EIN through the IRS. Website or by fax phone or mail, but the
good news it's free.

A certificate of occupancy certifies
that the building your restaurant operates in has been properly
constructed and maintained. Once your location has passed the final building
inspection the local building or zoning department in your city will issue the
certificate of occupancy. Getting the certificate varies for every area. Like
the business license, search for your state and certificate of occupancy and
just follow the steps under local governments website.

This certificate
isn't too pricey. It usually comes to $100 dollars. What's a restaurant without food?
Food service licenses are generally issued by the city or county health
department. The health department will make an in-person visit to your
establishment and if you're in accordance to all restaurant food safety
regulations you'll be able to obtain a food service license.

Just don't forget
that the process doesn't end there. The health department will continue to make
regular visits to inspect your restaurant, which means your food service license is always at the liberty of being lost if you violate them rules. The
license can cost from a hundred dollars to a thousand dollars and can be
obtained at a local health department. There's still plenty of certification
you'll need in your restaurant, like a signed permit and the liquor license.

To
see a full list of necessary restaurant licenses and permits, read our full blog
on the topic today. And if you're serious about opening a new restaurant make sure to download a free copy of Toast restaurant business plan template. We
give you the tips for developing an executive summary industry analysis and
marketing plan to make your restaurant stand out from the competition. To get
started on a more profitable future for your restaurant, get started on your
business plan today.

Thanks for watching, I'm Sam and we'll see you next time!  .

Restaurant Foods To Steer Clear Of According To Chefs

If you're concerned about getting the best
possible bite for your buck, dining out can be intimidating. How can you guarantee a good meal, considering
the wide array of menu items available? Fortunately, professional chefs love to gossip
about the restaurant industry, offering up handy "Do's and Don'ts" for puzzled diners. Here are a few restaurant foods you should
steer clear of, according to the pros. Truffles and caviar If you tend to enjoy the finer things in life,
you may be better off savoring them at home.

Luxury food items have a higher markup and
are almost never worth the extra cost. Chef Tim Carey told Salon: "I avoid high-end ingredients like white truffles
and caviar, because as a chef, I can get them wholesale for much cheaper. However, for guests, they may find that these
ingredients are less costly outside of a restaurant at retail stores." So if you love this high-end fare and simply
have to have it, source it yourself and eat it at home. The markup just isn't worth it.

Cheap salads Another item not worth ordering, but for the
opposite reason, is the simple wedge salad. Chefs don't bother wasting a good night out
ordering something they could easily and cheaply prepare at home. We talked with celebrity chef Ariane Resnick,
and she said "You're literally paying over ten dollars
for a chunk of iceberg lettuce, often with prefab commercial dressing." If you love a big salad for dinner, order
one with a bit more imagination and quality ingredients worth the markup. Or stay home and eat all the wedge salad your
heart desires.

Chef Kayson Chong told Reader's Digest it's
best to also skip the house salad. "I prefer to have something special that a
chef created with seasonal products and interesting combinations. I like experiencing new and exciting things
to eat when I go to other restaurants, not something I can find easily anywhere." Valentine's day menus For many couples, Valentine's Day dinner is
a pretty big deal. You have to make a reservation weeks ahead
of time, and if you happen to forget until the day before, don't even bother trying.

The irony is that Valentine's Day is actually
the worst time to try out a new restaurant. The preset Valentine's menu is never a good
move, and chefs avoid it. Gordon Ramsay told Town & Country: "Valentine's day is the worst day of the year
to go out. Busy kitchens with tons of diners means you
don't get the true feeling of the restaurant.

You should be cooking on Valentine's. What's more romantic than a meal cooked for
your partner with a good bottle of wine?" "I just want to kiss my wife." "Awwww." Substitutions Unless you're allergic to a specific ingredient,
one chef says it's best to never ask for substitutions, especially at a high-end restaurant. Chef Christopher Faulkner told Delish: "Unless you are allergic to something, never
sub-out one ingredient for another on a composed dish. In a trusted restaurant, the chef knows what
he is doing, and a great marriage has been pre-arranged." Chicken Parmesan Chef Ryan Ososky told Reader's Digest he steers
clear of chicken while dining out because it's typically overcooked.

Chef Phil Pretty, however, doesn't mind ordering
chicken in restaurants, as long as it is not Chicken Parmesan. He told Salon: "I would never, ever order Chicken Parmesan. It's always frozen before cooked and tastes
like a gross version of chicken nuggets." Anything, if the bathrooms are filthy If you're trying out a new restaurant, don't
be afraid to check out the bathroom before ordering. According to Anthony Bourdain, if the bathroom
looks bad, the kitchen probably looks worse.

He noted in his book Kitchen Confidential: "I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace
the puck in the urinal or keep the toilets and floors clean, then just imagine what their
refrigeration and work spaces look like." "Oooh.

Not good." Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.

Restaurant Empire II - brutalmoose

[Intro] I've got seen such bravery In 2012, a young Brutalmoose made a video on Restaurant Empire. It was one of my first videos, notable for being the first Tycoon game I ever tackled. The video hasn't aged that well in my opinion, but nevertheless it's time to give it a sequel because today we're looking at Restaurant Empire II. Released in 2009, the game boasts 16 new missions, superior graphics, new themed restaurants, and over 700 new interior objects.

I'm sure you guys know by now what a sucker I am for interior objects -- I practically never stop talking about them -- so this should be pretty good. The title screen is reminiscent of the intro screen in the first Restaurant Empire, except that it's choppy and -- though it didn't show up on my recordings -- was flashing completely white now and again. A sure sign that we're in for a good time. There are two campaigns to choose from,  the first being Restaurant Empire and the second being Coffee, Dessert, and Sweets Success.

I guess it'd be best to start with the first campaign, even though that pun is hard to pass up. Wait a minute. This is oddly familiar... Yeah.

This is the intro to the first game, pretty much frame-for-frame. The biggest change is the graphics, most notably the chef's face... I guess he got rich enough from his success in the first game to afford some facial reconstruction. This is...

The exact same story. It seems like they just included the first game's campaign along with the new one about "Sweets Success". Fun fact: in the first game, your uncle says that he closed his restaurant partly due to a "nasty prostate condition". Apparently the developers left that line in on the original release of Restaurant Empire II, but decided to remove it for later releases.

I'm playing version 1.03 And it's nowhere to be found. Can't say blame them for that one. Since this appears to be, more or less, the same thing I did a video on years ago, I'm just gonna start up campaign #2 so I don't repeat myself too much. This campaign begins with a recap of the story of campaign #1, although they're kind of overselling it a bit.

[Reading in a dramatic voice] For years, the conglomerate OmniFood ruled the culinary world with an iron fist, dictating people's tastes according to its own whims and fancy. [Speaking normally] Yeah, maybe think of toning it down a little bit next time. I'm pretty much just trying to open a Starbucks. Armand is chilling with his wife, Delia, who wants to open up a coffee shop.

I know it sounds like I was just gearing up to tell you a longer story, but that's about it. Welcome, one and all, to the accurately-titled Delia's First Coffeeshop. It may not look like much now, but give me a bit of time, and I'm sure I'll reinvent the very core of what a coffeeshop is. The new campaign of Restaurant Empire II isn't exactly friendly to new players.

Even though I kind of remember the first game, I'm still pretty lost. The only real tutorial is found by playing the original campaign. And since I don't really feel like reliving that storyline, I'm just gonna have to figure things out. The second campaign does give us some hints related to the new coffeeshop mechanics, though, which is helpful.

The general idea is that you lay down a floor area where all the coffeeshop-related objects can go. The rest of the game seems to be more-or-less the same as before... From what I remember at least. My first crack at Delia's First Coffeeshop involved a coffee area that was far too small because I couldn't figure out how to expand it.

Some tables and chairs, lamps, lights, everything you'd expect in a coffeeshop. It also included some things that you wouldn't expect in a coffeeshop, like railings around the lamps to keep customers from touching them, and a walkway of perfectly-aligned plants to guide the customers toward the coffee. Because, let's face it, this is way too big of a building for a new coffeeshop. I'm worried they'll get lost in here.

I also changed the wallpaper and carpet to something horrible to give off that cool "we don't care what we look like" vibe. [Panicking] Oh my god, it's our first customer. Get ready! Welcome sir to Delia's First -- [surprised] O-okay. Come back soon.

....... [Angry] Ya dick. [Speaking normally] Welcome to Delia's First -- [annoyed] Okaaaaay. Welcome to -- [angry] fine! You know what? That's fine! I'll start again since this shop is apparently not up to these Coffee Snob standards.

[Speaking normally] This time we'll have more space in the coffee area, more tables for customers, and this time, no railings around the lamps. So if a customer wants to to put their grubby fingers all over my nice lamps, they're free to do so. [Squish as fingers touch lamp] I also hired a captain, a server, and a receptionist. Three people I just assumed I wouldn't need when running a coffeeshop.

And here come our first two customers! Welcome to-- [angry] Are you kidding me?! Hey, captain, why are you running away from the customers?! And you guys! Who wants to come into a restaurant where the staff is just aimlessly wandering around?! Railing-free, touchable lamps can't be our only selling point! I need staff that rises to the challenge and a menu that-- ... Actually has something on it... Oops. [Speaking normally] Silly me.

I thought that everything listed on the recipe menu was actually on our menu. It turns out that there is both a "recipe" menu and a "food" menu. And if it were me, I would have just called this tab "Recipes" to make that a bit more clear. To make up for my previously-barren menu, I added pretty much every recipe that was available, and now even though my captain is once again running away from incoming customers, someone finally decides to sit down and eat.

Also, a "rotund man in a white suit" is approaching the restaurant from the first campaign.... Which I needed to know, for some reason. We're able to check out customer complaints, and since this is our first actual customer it seems like a good idea to see what else we can do to improve. It turns out that our captain is impolite -- something we already knew -- and there's no reservation desk.

I... Just don't understand what kind of coffeeshop we're trying to run, I'll be honest. This campaign feels less of a "build a coffeeshop" scenario and more of a "build a restaurant that also serves coffee" scenario. Not only do we have to hire all of these employees, but we also need a receptionist just to stand there and tell people to go to a table.

It's fancy enough for that but casual enough to where people still get out their laptops? I mean, maybe I just don't go to enough coffeeshops, but that seems strange to me. Also, this place is two stories. A fancy-but-casual 2-story... Coffeeshop...

Place? I don't understand it. I also don't know what to do with the second floor. I feel like the first floor of the shop is too big, let alone an entire second story. I guess it would be a good idea to have restrooms somewhere in here, though, so that's what I'll use the upstairs for.

And since that's all I'm going to be putting upstairs, we might as well have some roomy bathrooms. Cutting the floor in half, more or less. Delia's First Coffeeshop is now home to what I'm sure are the largest bathrooms in town. I've got to cut costs somewhere, though, so one stall per restroom is gonna have to do.

But what a long, incredible walk from the door to the stall and back, am I right? Downstairs, things are business as usual. Though I did have to hire a new captain after basically every customer complained about the first one. Now that things are more-or-less set up at Delia's, we can just watch our customers enjoy our shop. It looks like we're doing pretty well, actually.

Although I'm still confused about where we fall on the coffeeshop-restaurant spectrum, we're definitely not short on customers. At this rate the only thing that could stop Delia's First Coffeeshop is-- [sigh] I don't know. Divine intervention? Ah! Oh my god, what is going on?! Did we get nuked?! Is this the rapture?! For apparent reason whatsoever, heaven has opened up and shone its light down upon our little coffeeshop. Although I can't see much the game appears to be running as usual.

I guess that means I should take this time to blindly decorate! I'll throw down a few more tables, potted flowers, some fake potted plants, some-- Oh... Well it looks like it actually might have been the rapture. Everyone is gone! But who needs customers when you've got expertly-placed potted plants? Oh thank goodness, we have customers again. I mean, no offense to the potted plants! But...

We need money. Today begins in an eerily familiar way, with a rotund man approaching the restaurant I'm not working on. Who is this rotund man? Is he real? Is it a sign? Hmm. I'll have to keep an eye on that.

Now, I know I haven't spent much time talking about the actual mechanics of this game but it's your usual Tycoon fare. You have to manage food prices, expenses, employees, and there's an abundance of charts, graphs, and numbers to help you make decisions. The thing that's making it hard for me to be engaged, though, is that Restaurant Empire just has too much to keep track of. For instance, you don't just add something to your menu.

You have to take into account the cost of each ingredient and try to price it fairly. You also have to take into account the appliances you have in your kitchen, how long it takes to make the dishes-- I could go on. And that's just the menu! If you're really interested in running a restaurant-- and I mean REALLY interested, then this might appeal to you. If you're like me, and just like watching Food Network, then all this micromanaging is probably gonna come off as tedious.

Despite all this, it looks like Delia's has attracted a pretty big following. Big enough to where it looks like we're getting some street performers outside! Orrr... Maybe it's a protest? This lady in the red and white is standing right outside of the restaurant, tapping her foot. I thought she might be waiting on a seat, but there are plenty of open seats for her.

Soon though, she starts getting a following. Compelled by her... Standing I guess, a crowd begins to form. Now I'm trying to decide if this is a protest of some sort or a new dance craze.

[Dance music] [music stops] Whatever it is, this lady hangs around for over two in-game hours before finally moving along. But her legacy continues. Inspired by her dance moves and/or protesting, others begin to imitate the trendsetter Between them and the rotund man, I think it's safe to say that strange things are happening at Delia's. Ah yes, and who could forget our regularly-scheduled nuclear explosion? At least it gives me time to blindly decorate again.

By the time God stops smiling down at us and reflecting the rays of the sun toward the restaurant with his pearly whites, a bunch of new, exciting furniture has been placed. We now have a plethora of lamps, so if you visited Delia's earlier and thought: "Y'know, there's just not enough lamps" then you're in for a treat. Also joining the party are some winged lion statues, strategically-placed partitions, a regular Christmas wreath, and a sneaky Christmas wreath. You know.

Typical coffeeshop stuff. But even with the indisputably amazing decorations, the cycle begins once more. The rotund man in a white suit approaches. By now I think we can all agree that the rotund man is not just a simple programmed event, but a sign of great importance.

I just haven't figured out what it means yet, nor have I figured out what this ritualistic foot-tapping means, but it looks like my humble desire for a coffee shop may have unintentionally spawned some type of cult. I mean... I guess it might be a good idea to cash in on it. Y'know, like those haunted restaurants or theme restaurants.

Our theme could be... Cults. [Robotic voice] Greetings from Delia's First Coffeeshop [Ian speaking] I think I got a little sidetracked for a moment there. Let's just go back to blindly decorating our restaurant, shall we? Oh.

Well, it crashed and I lost all of my save data, so that's the end of me playing this game, I guess. A fitting end to my experience with Restaurant Empire II, I suppose. So, there you have Restaurant Empire II... Kind of.

I know I got a little bit sidetracked, but unless you're really interested in micromanaging your own restaurant, I feel like you would get sidetracked, too. Now, if you'll excuse me I actually gotta go. I'm running late for my 6:00 rapture -- [angelic choir singing].

Yam Pottage

This is an business neatly-liked of mine. It's enormously go accurately with and is very likely eaten for lunch or dinner - ideally dinner.

Ingredients:

I medium sized yam

I medium sized dried fish

2 cups of dried/ground crayfish

cup of palm oil

4 small tomatoes (chopped)

1 medium sized onion (chopped)

4 cups of chopped spinach (seller new or frozen is very likely utilized)

Seasonings (spices - curry, thyme, paprika)

Salt and pepper to sort

Preparation Time: 30 - 35 minutes.

Preparation:

Slice yam into narrow slices and then into 'cubes' of a expert deal of sizes. Peel off the epidermis and soak in water.
Wash closely and furnish to boil - on the other hand most precious for about ten minutes. That procedure the yam does not flip out to be too comfortable at the same time any the significant substances are brought.
Wash the dried fish in hot water very closely and trip into smaller parts. Set aside
After ten minutes, upload chopped onions and tomatoes and permit to simmer for an business ten minutes.
Now upload the washed fish, palm oil and crayfish. Allow to cook dinner for five minutes.
Last, upload the chopped spinach, spices/seasonings and stir closely.
Allow to cook dinner on medium heat until broth thickens or the yam is comfortable (Warning! Do not make the yam too comfortable or it would greater than likely optimal likely 'dissolve' and with out level trip into parts) adequate.

Take the yam porridge off the fireplace and be assured on a cooler range surface, so the vegetable broth will flip out to be even thicker. Let it cool and it unquestionably is time to be served! Serves six.

Note: Potatoes are a expert substitute for yams (if not obtainable) - use about five full-length potatoes, on the other hand make very best you furnish adding substances once potatoes are set to boil, interested via they flip out to be softer a lot quicker than yams.