If you're like me and have been depressed since Captain D's closed shop in BR

I'm not depressed like you but I have a question.

Who is paying for drawings?

And why would anyone pay for drawings and there are no specifications?

Seems the owner, general contractor and of course the architect want the subcontractors to A/engineer this b/ be a mind reader C/ cover all the shite they left out and expect you to cover.

But food related I've never had it so I hope when open you are A/ not the successful low bidder so you don't lose your arse and b/ enjoy the food once open with all that money you didn't lose.

I get a lot more cynical as I get older.

So you aren't an estimator, you are a guesstimator.

They are building one in Hammond also.

I had a friend from Baton Rouge who would bitch about how you couldn't get fresh seafood in north LA, but he would eat the hell out of Captain D's.

I don't think I've ever eaten anything from Captain D's. I did try Long John Silver's once. Maybe I'm missing out.

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Contractors never read the specifications anyway. I'm just happy if they read boxed notes on plan sheets.

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The boxed notes that contradict the ambiguous specifications that some inexperienced associate consultant compiled that has no way to identify their arse as compared to a hole in the ground? Or the boxed notes extrapolated from another set of plans that have zero relevance to the respective project under construction?

Do the boxed notes govern over the specifications?

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Opening in Zachary soon as well

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Didn't there used to be one in Baker a long time ago?

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Contractors never read the specifications anyway. I'm just happy if they read boxed notes on plan sheets.

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one day an architect will actually write a spec book in some way relevant to the actual project being built. That spec book will address only project-specific details, will clearly and succinctly state the intent of the design, and will be less than 1" thick.

on that day I will read the spec book