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Started By
Message
re: Spin-off of my own two steak threads - should I complain to manager?
Posted on 5/25/16 at 9:09 am to theantiquetiger
Posted on 5/25/16 at 9:09 am to theantiquetiger
so you come here and name names to complain to ask us whether you should complain to the manager for steaks you clearly saw before buying? did I get this right?
Plus this is a spinoff thread? go away.
Plus this is a spinoff thread? go away.
Posted on 5/25/16 at 9:42 am to Motorboat
In one day over the span of two meals
1) He is offended by coworker's seasoning of a steak he cooked for him, even though the coworker paid for said steak. I think if anyone should be pissed it is the coworker.
As LSUballs said in one of the other threads:
AND:
2) Wanting to know if he should complain to management about a butcher who cut the above steaks for him. After he didn't even specify how he wanted them cut other than the weight. Which I assume the butcher did perfectly.
Guy reminds me of absolutely no one I know or would ever want to know and definitely would not hang out with.
Complaining about coworkers eating their food the way they want and considering possibly getting a butcher fired for cutting steaks with no instructions on how they were wanted. All this within a matter of hours. Must be a joy to be around.
1) He is offended by coworker's seasoning of a steak he cooked for him, even though the coworker paid for said steak. I think if anyone should be pissed it is the coworker.
As LSUballs said in one of the other threads:
quote:
I would complain about paying $25/lb for beef tenderloin.
AND:
2) Wanting to know if he should complain to management about a butcher who cut the above steaks for him. After he didn't even specify how he wanted them cut other than the weight. Which I assume the butcher did perfectly.
Guy reminds me of absolutely no one I know or would ever want to know and definitely would not hang out with.
Complaining about coworkers eating their food the way they want and considering possibly getting a butcher fired for cutting steaks with no instructions on how they were wanted. All this within a matter of hours. Must be a joy to be around.
Posted on 5/25/16 at 10:03 am to theantiquetiger
You can get a good look at a butchers arse by...no wait...you can tell the quality of the meat by taking a look at the butchers arse...no hold on....
Posted on 5/25/16 at 10:07 am to theantiquetiger
quote:
Would you say something to the management?
So you didn't have the butcher put them on the scale.
You problem.
quote:
I didn't want to say anything because he went out of his way to do it for me
See above.
Posted on 5/25/16 at 10:08 am to Tiger Ryno
If you want me to take a dump in a box and mark it gauranteed, I can do that.
Posted on 5/25/16 at 10:08 am to LSUballs
quote:
I would complain about paying $25/lb for beef tenderloin.
I guess he doesn't have a Sam's or Costco membership.
Or a knife. Good lord.
Posted on 5/25/16 at 10:42 am to BRgetthenet
You know, a lot of people go to college for seven years.
Posted on 5/25/16 at 11:31 am to theantiquetiger
We get it, you cooked some shitty steak and kale dish. Quit posting about it.
Posted on 5/25/16 at 2:47 pm to Artie Rome
quote:
I guess he doesn't have a Sam's or Costco membership.
Or a knife. Good lord.
No question.
Add much as he's ranting about filet mignon/beef tenderloin you'd think he'd know how to butcher his own PSMO.
It's not that damn hard at all, you save a bunch of money, and you can customize the whole thing to your satisfaction.
Posted on 5/25/16 at 2:51 pm to KosmoCramer
Look, I've been know to pay an arse-load for a couple steaks from Calandro's. But I'm not feeding the office. This was just terrible planning.
Posted on 5/25/16 at 3:14 pm to TH03
quote:
We get it, you cooked some shitty steak and kale dish. Quit posting about it.
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