Re: spoons

To me, that restaurant owner who was too cheap to wash "extra"
teaspoons is someone whom I would not wish to patronize.  makes me
wonder on what else is he skimping.

What is worse, in my mind, is when the waitress is taking away the
salad plate and tells me to "keep your fork."   Bad enough they don't
have the appropriate utensils for each course, but now you expect me
to set a dirty fork down on the bare table until the next plate
arrives?  And use the fork coated with salad dressing on perhaps a
more delicate food in the main course, and again for dessert?  What
next?  Will they serve my main course, and then the dessert, on the
same plate that formerly held the salad?  Will the dessert ice cream
come in the old soup bowl?

I stopped going to one restaurant after a few consistent episodes --
the napkin rolled around two implements.  one day I m,ight have a
steak  knife and dinner fork, to use on my salad and to butter a roll
(if they remembered the bread).  Another day it might be a salad fork
and dull table knife, which wouldn't work on the steak, which
incidentally was served first because they forgot the salad.
Third visit, the check was presented with no mention of dessert choice
(included in the meal).  Maybe these are sneaky ways, also, of cutting
corners to save money.

Restaurant people:  Get a clue!