Sweet Tea and Tacos
Sweet Tea and Tacos
From Desserts to Seating: Restaurant Rants and Raves
Ever been disappointed by a side dish that just didn't measure up to your entree? We sure have! In this episode of Sweet Tea and Tacos, we, Dave and Jen, are back in Mississippi and ready to talk about our biggest restaurant pet peeves. From the predictability of cheesecake and brownies on dessert menus to the importance of serving fresh and thoughtful vegetable medleys, we cover it all. Join us as we share our frustrations and thoughts on how restaurants can elevate the dining experience beyond just the main course.
But it's not just about the food. We'll discuss the often-overlooked aspects of dining out that can make or break your meal—like the pain of being seated at undesirable tables and the disappointment of bland desserts like creme brulee. We'll also dive into the ongoing issue of staffing shortages affecting service quality at some of our favorite spots. Hear our personal stories and insights on how high standards and proper service etiquette can ensure a positive dining experience and keep customers coming back.
Wrapping up, we'll reminisce about a standout visit to Ruth's Chris Steak House, where attention to detail truly made the meal memorable. From the importance of authentic cuisine to our call for more imaginative dessert menus, we cover what makes a restaurant truly exceptional. Plus, as we navigate through the oversaturation of fast food chicken joints, we emphasize the importance of teaching children proper restaurant behavior and ordering etiquette. So, tune in, share your thoughts with us, and let's make dining out a more enjoyable experience for everyone! Thanks for listening!
Yelp
https://www.yelp.com
Commander's Palace
https://www.commanderspalace.com
Brennan's
https://www.brennansneworleans.com
Ruth's Chris Steak House
https://www.ruthschris.com
Welcome to Sweet Tea and Tacos. I'm Dave and I'm Jen, and this week. Well, first of all, it's been a while.
Speaker 2:Yes, it's definitely been a while, and it seems like every time we record a podcast we've had a major life change. So we are back in Mississippi, yeah, and we've been here for about a year. So Texas was fun, but our daughter wanted to graduate from high school here, so we made it happen for her, yep.
Speaker 1:So, anyway, we've had a lot of ideas to write down and things to do, but anyway. So we have some pet peeves, though, about restaurants.
Speaker 2:Yeah, that's going to be our topic today.
Speaker 1:So you know, if you're a foodie, I think you know you eat out a fair amount and you get pretty opinionated about restaurants yeah, I mean, if you're a foodie, you definitely are evaluating the food.
Speaker 2:But I think foodies tend to I mean, this is just my opinion, but we tend to be maybe a little bit more into the arts and just we pay attention to kind of those details. You know, we're more observant, maybe more intuitive, and so it's more than just the food.
Speaker 1:Yeah, I mean there's some restaurants. Yeah, I mean you might go to a hole in the wall for the food you know, but you know these are things that are just kind of restaurants in general. You know, not apply to every restaurant, but you know.
Speaker 2:Right, and we're not trying to restaurant bash but, it's just things that we've talked about and, you know, one of our dreams is possibly to own a restaurant one day, and it's sort of things that we've discussed, that, oh, we need to make sure. If we had that, we don't ever want to do this right you know, okay, where do you want to start? Yeah, good question. Um well, how about you talk about your vegetable medley? Okay, how about you talk about your vegetable menu?
Speaker 1:Okay, yeah, so, and this came up for me. I guess this pet peeve you would call the sides.
Speaker 1:You know some restaurants you'll go and you can choose from these sides, and sometimes you know there'll be something on the menu and it comes with blah, blah, blah, blah. Right, vegetable of the day, right. Well, I was looking Vegetable of the day, right. Well, I was looking for some restaurants in New Orleans. We were talking about going to New Orleans and there's this one I'd heard about and I wanted to. So I was looking on Yelp and stuff and looking at photos and I was like this entree, wow this sounds great.
Speaker 1:And then I looked at the picture and it was just you could tell it was probably frozen vegetable medley. I mean you could tell because you know the vegetables just looked it was, you know, broccoli and baby carrots and all this stuff, and I'm thinking you put all this work into the entree and then you just kind of threw something on the side and to me, me it was very out of character for what you read the description right it's like why are you even putting that on there, right you know?
Speaker 2:right and nothing wrong with vegetable medley, but like, like you say, if, if the, the, the meat or the entree is like you know, like what, if it's oxtails or something you know, you need to put something that can kind of stand up with it.
Speaker 1:Well, you would think, if you're going to put all that work into the thought of the entree.
Speaker 2:Right.
Speaker 1:And you're just throwing something, slapping something aside, and then it's just like either an afterthought. Right.
Speaker 2:Not even a thought. It's like what can we put on this plate? That's the cheapest cost, that's just gonna correct fill the space you know yeah, it's a waste it is, it is and there's a lot of places.
Speaker 1:I mean, it's just what doesn't even really you know what's the side. There's one place we go to a lot in one one of the dishes. The side is this little corn and black bean mess.
Speaker 2:I don't know what you want to call it, but really you know Well, you can buy vegetable medley at the grocery store or at these big box stores in big bags and fix it at home. In big bags and fix it at home, Like when you go out, you want something different than what you can just make for dinner you know, for a weeknight meal.
Speaker 1:That's just me, you know. Yeah, if it comes with stuff to me, it's the whole. You know a little bit of this, a little bit of that.
Speaker 2:That's the whole experience you know Exactly, but I'm over there looking at it like really yeah okay, yeah, well, and that kind of is the same, or, I guess, the similar concept, to one of our other pet peeves, which is the thing about desserts we could drive down the road and I could tell you what that restaurant's dessert menu would be, with maybe one or two exceptions.
Speaker 1:You're gonna see a cheesecake. How many restaurants have a cheesecake on the menu?
Speaker 2:at least around here a lot you're gonna have probably a brownie. Some kind of brownie thing With maybe some ice cream.
Speaker 1:Right, you're going to have now this one's controversial bread pudding, because it could be really really good, but it gets boring you go to these because I'll tell you a lot of this is because it's it's their sheet, their sheet pans, Right. And now creme brulee is one you'll see in a lot of menus, yeah, but to me it's just like none of that is imaginative no, not really.
Speaker 2:I mean, and look, we're not again, we're not dissing this stuff and and and. Unlike vegetable medley, yes, some of those things take a little bit more time care for preparation, like, say, a creme brulee, but it does they get boring now if you're gonna always have a seasonal, say cheesecake right some really cool toppings.
Speaker 1:Well, maybe that works, but it's just well.
Speaker 2:I'm not really even either, but I mean like our son right, he absolutely loves it. He'll, he'll order it every time it's on a menu. But I mean, I get it. These restaurants don't always have pastry chefs, you know, and uh, and it just got, it's just got to get done. So they're probably, like you say, kind of going with the easiest method yeah, but that's what.
Speaker 1:that's what's like disappointing, it's like you'll, you'll, open the menu, there'll be all these really creative entrees and salads and appetizers, and then there's like the same three things for dessert that you've seen on 12 other restaurant menus in town.
Speaker 2:Right, it just gets kind of old. And and then my big, my big complaint too is maybe there's dessert selection and there's absolutely nothing chocolate, which is a big no-no. You've got to give people a chocolate choice. Or there's nothing that's dairy-free. You know, these days I mean you've got to give people gluten-free, dairy-free, you know, whatever I mean, you can't cater to the nth degree.
Speaker 1:But like, come on, I mean and the other part too, is you just don't have a creative option. I mean, what if somebody just wants to go out and meet somebody for dessert and coffee? You don't have too many options for that, unless you're just going to go to, like, a fast food place or something you know.
Speaker 2:Yeah yeah, I mean sometimes you might be better off kind of going to a fast food place yeah uh, just if you want simple coffee and whatever but. But. And another thing is um. You know I love pie yeah I just love and at least around here, and it may be more of a regional thing Like pies are very southern. But to wind up on a menu at a restaurant where you go out to eat, there's not a lot of pie Except for key lime.
Speaker 1:There's a lot of key lime, a lot of key lime.
Speaker 2:And maybe lemon icebox. But you don't get like the, the seasonal pies, very much, right. You don't get like a lot of pecan pie or pumpkin pie or cherry pie or you know.
Speaker 1:Now, around here there's one restaurant that's really known for their pecan pies. They've been on the menu forever.
Speaker 2:Yes, and it is excellent, it's excellent.
Speaker 1:The rest are desserts. I'm like, eh, whatever, yeah, and there's another restaurant that has a lot of pies on their menu, which is we tend to order too many.
Speaker 2:Yeah, and they are really good. But everything that restaurant does is top notch.
Speaker 1:But that's it. I mean like two restaurants in this area that I could tell you would have a decent dessert menu.
Speaker 2:Yeah, maybe two Right, but they don't change them up. They don't change them up for the seasons very much and there's one restaurant that does the Bananas Foster here. Yeah.
Speaker 1:In the entire you know area here, the biggest area in the state.
Speaker 2:Yeah, which, if y'all don't know, bananas Foster is a very New Orleans thing. It was what started, I think, at Commander's Palace maybe, yeah, one of the Brennan's Probably one of those Brennan's restaurants, but it's these cut-up bananas that are flambéed. It's like sautéed in, I think, brown sugar and, yeah, some kind of liqueur. It makes this syrupy stuff and then you eat it with ice cream. It's a real kind of show, I mean it's okay, you know. They bring it to the table.
Speaker 1:Right, they do a table side.
Speaker 2:But it's fun.
Speaker 1:But it's different. That's my point. I'm not necessarily, and the thing I was saying earlier about bread pudding is I like bread pudding, but bread pudding gets very old, very quick. Yeah, I've had some stupid good bread puddings and then Some really bad bread very quick.
Speaker 2:I've had some stupid good bread puddings and then Some really bad bread pudding.
Speaker 1:They just taste like mush. Yeah, they just taste like mush.
Speaker 2:Like kind of sweet mush, yeah, nah.
Speaker 1:No. That's not what I want to experience when I go out Like the Bondon, it was you know, a whiskey sauce with a little bit of red pudding.
Speaker 2:Yeah, that's a restaurant that well it's. I guess no longer. It may come back at some point in New Orleans. Yeah, maybe Because they had sold it and then somebody else bought it and then there was a fire or whatever, but it was one of our very, very favorite restaurants in New Orleans and they had the most delicious bread pudding.
Speaker 1:And then I had a friend. I was in Dallas recently and a friend of mine took me out to dinner and we went to this restaurant and they have a just incredible bread pudding with. It was like with candied walnuts and this massive. Of course it was a massive piece of bread but homemade marshmallow on the top. It was a killer dessert. I mean just unbelievable.
Speaker 2:And something like that I've never even heard of.
Speaker 1:You know it sounded new and creative and different. Yeah, with whiskey. So I can't tell you how many places around here.
Speaker 2:Oh, and my pet peeve, this is just me. Another one, yeah, yes, whiskey, so I can tell you how many places around here, oh, and my pet peeve. This is just me. Another one White chocolate bread pudding. No, no, there's no contrast, yeah.
Speaker 1:Now, I did work at a place where we did a white chocolate bread pudding, but it had dark chocolate in there as well. See If you've got something else for contrast, and I think it has raisins and nuts, but the white chocolate is too mild of a flavor, and then the bread is too mild and there's no contrast. You've got to have a contrast.
Speaker 2:Yeah.
Speaker 1:Right, so yeah. And then the other thing there's not many restaurants that do this I know of one in this area but you can order half orders of the dessert, which is nice.
Speaker 2:That is really really nice and of course you know you could always share in the past. But sometimes you don't want to share. Like either you just literally don't want to share or you don't want to share germs, like when COVID and this and that, and you know all that's starting to pick back up. You just need to have your stuff separate and that's really nice, because then you get your own and then you're not eating this massive meal. Exactly.
Speaker 1:But yeah, desserts, I think, are an underrated or an underappreciated portion of the menu and I think a lot of people I'll be honest, maybe don't even order dessert because they're bored with it. Right, they've had that, whatever bread pudding or that whatever cheesecake too many times it's like been there, done that, nah, and creme brulee I mean.
Speaker 2:I do like creme brulee. I know you like it, but it needs stuff on top, it needs a bunch of berries, it needs a coulis. It needs some kind of really nice sauce. It needs some kind of really nice sauce, and I mean, there's a restaurant around here that does a decent bread pudding and I've ordered. I mean not bread pudding, creme brulee. I've ordered it, nothing wrong with it, but it'll come with, like literally, two berries.
Speaker 1:And it's like no uh-uh, and it's just kind of this vanilla custard. Yeah, it's, you know, maybe a bite or two has a palate cleanser, but the whole one is kind of boring. Yeah, yeah, you know, so All right. Another pet peeve, which is this is one of yours.
Speaker 2:Yeah, okay, so this is a biggie for me is when I don't know how to explain it exactly, but basically, bad tables at the restaurant, yeah and um, you know, inevitably we'll go out and we'll get one of those bad tables it's something about us. It's like they look at us right by the kitchen, right in this just crazy traffic area or whatever you know, and I'm just a big believer that, with a little bit of forethought, and it's got to come at the planning stages when the architect doesn't right but that there should not be any bad tables in a restaurant, you know, unless maybe it was some other space and then they just had to convert it.
Speaker 1:Well, still, you can figure out a way to yeah.
Speaker 2:Yeah, I mean probably so, Because who wants to sit right there by the kitchen?
Speaker 1:Yeah, the door flopping.
Speaker 2:That's not a pleasant experience. Again that's not why we go out right right right, we can. We can experience our own kitchen right here, you know, and somebody in it uh-uh I want, I want an out of the kitchen right sort of just pleasant experience when I go out to eat.
Speaker 1:Yeah, so um and then it's funny, we were talking about this thing kind of getting ready. You know it used to be, and this is my favorite restaurant. Love the food at this restaurant, this is, but it's gotten to the point where this restaurant's really consistent and that's a low bar. Yo I mean, yeah, this one doesn't mess up often exactly like you really sad used to.
Speaker 2:You could just count on restaurants being consistent right and now.
Speaker 1:Now it's like it just seems like restaurant if it's just consistent right, yeah, we've had at least, you know, three good meals there in a row is consistent, you know. I mean, and I'll be honest, there was this one the other day and you know we came up.
Speaker 2:It was way busier than it had been since previous times we've been there. When we go, we usually go on a Sunday afternoon after church it's not too far from our church and we get right in and get excellent service and excellent food. So it was a 25-minute wait.
Speaker 1:It ended up being longer, but they said it was a 25-minute wait. And then, when we checked in, they said hey, we had a lot of call-outs today.
Speaker 2:Which I didn't know what that meant, but you said it means people calling in sick.
Speaker 1:They called in sick and so but they were trying and there was a lot more people coming to this restaurant than we had seen previously, so maybe everybody found out about it. But, they kept loading these tables up and they were trying to get everybody seated. And I mean part of me appreciates that. Part of me also says you're ready and you're staffed and I'll be honest, it was not good.
Speaker 2:No, it was really not good. Number one, they never brought us bread to the table which is a standard part of their protocol. They bring the bread and the dipping oil. We never got the bread.
Speaker 1:Yeah, my food was awful.
Speaker 2:Your food was awful.
Speaker 1:Yeah, I don't know the waiter was kind of, you know, in a dither because it was so crazy and you could tell, I mean he was a sweet guy, so nice guy, and he apologized and we did not give him a hard time for it at all, because it wasn't his fault. But to me of course, now we're not in the restaurant business.
Speaker 2:We're not restaurateurs. We don't know what that's like, but I'll be honest.
Speaker 1:I would have said, if I have five waiters and these five waiters can handle this many tables, and I now only have three waiters, well, I'm only going to handle three waiters worth of tables, right? Then I'm going to tell these people. Well then the wait time is going to go up and maybe I lose money that day.
Speaker 2:Right, but the people that you serve, you serve well.
Speaker 1:And because I was telling you, I heard this thing the other day and I'm sure I'm not quoting it right, but it was something like you know, if somebody has a bad experience, they tell 100 people. If they have a good experience. They tell you know five Right, whatever Right, and it's not right. They should tell 100 people they had a great experience. But I feel like you have a lot more to lose long term from going in there and saying well, at least three people in our work talk as many tables.
Speaker 1:And the service is going to go down. The food quality is going to go down because whatever Right and yeah, so Well and see, we've been to that restaurant multiple times and we know they can do a good job.
Speaker 2:Yeah, they are, like you say, typically consistent. But what if that had been our very first experience? We wouldn't have come back, we would have probably said no more, not going back, you know yeah, because it's too expensive to go out to eat these days and have a bad experience yeah, with the economy the way it is, yeah, yeah, so yeah.
Speaker 1:And then another one. This is kind of an interesting, really depends on the restaurant, but I'll be honest, we've had bad experiences with this. Yeah, these days with your debit card, oh yeah, so I love, I'll be honest. I really like when they come and they have the device and you can pay anything. Yeah, there's a couple of restaurants, high end restaurants. I don't worry about my debit card going away.
Speaker 2:Sure.
Speaker 1:Sure, but there's some restaurants that we've been to. You never would have thought that would have happened there. Sure, sure, but there's some restaurants that we've been to never would have thought that would have happened there, and it happened there multiple times, yep.
Speaker 2:So when your debit card got compromised and we knew it was that Right, that restaurant. Because, well, we won't go into all of the reasons why, but we just knew.
Speaker 1:Yeah. So yeah, I think that's been a good game changer and the ability to feel those kind of devices out, but easier for smaller businesses. Yeah.
Speaker 2:And like, okay, I mean, and I don't know, we might be giving this restaurant away. I mean, I'm not saying this is the one it happened with, but I'm just saying there is a restaurant in town where they have kind of this rewards program and you have two cards that need to be swiped.
Speaker 2:You have your, your payment card, and then there's this kind of rewards card that looks like a credit card thing yeah and so I guess they have to take that card right and and do it at the transaction place, you know Mm-hmm, and so they have to take it Right.
Speaker 1:But then there's all this stuff that can happen. I don't like giving my card to somebody where I can't see it. I know Very few places.
Speaker 2:Because it can get cloned, and just you know.
Speaker 1:Well, and there's. I mean it's not just restaurants, but I mean I checked into a hotel not too long ago and they had the card reader on top of the desk and the guy was like can I take your card and swipe it? I'm thinking, no, it's right there, bro.
Speaker 2:Yeah, you know, and so.
Speaker 1:I don't like going away. I don't like it going out of my sight at all.
Speaker 2:Well, there's just too many fishy things that can happen too easily these days. So those you know.
Speaker 1:I like restaurants that do, but also, you know, a higher end restaurant. I'm not worried about it.
Speaker 2:Yeah. But, and I mean, but this restaurant was high enough in.
Speaker 1:It is kind of thought of on the upper end.
Speaker 2:I mean it's thought of as, hey, if we're going to go out to eat and especially if we're going to eat this category of food.
Speaker 1:Yeah.
Speaker 2:Hey, let's just go to so-and-so.
Speaker 1:Because yeah, yeah, you know that leads me to another pet peeve of mine. That relates to being from California, it relates to living in Texas, wow, and I think that to me, I think it's kind of interesting.
Speaker 2:Mm-hmm.
Speaker 1:That, you know, americans, I think, are seen as a lot of times having poor tastes in certain things, you know, like they don't really know what real Mexican food is, or they don't know what real Chinese food is, or they don't know what real whatever is. I'll be honest, I don't think that's Americans' fault, that's the fault of the people opening restaurants.
Speaker 2:Well, and look, here's the thing is, American is a melting pot. I mean, we're not any more American than anybody else. It's just I think that that sometimes restaurateurs assume that people who have grown up in America maybe just don't, maybe either haven't traveled or haven't had whatever good food in the uh, you know the original country, and so like, let's just give them this um quote unquote, americanized version which is not the authentic version and we're like no, give us that authentic version.
Speaker 2:You know we want what the the grandmother cooks for Sunday dinner. Come on, you know, don't give us this, just kind of watered down stuff.
Speaker 1:So yeah, I think that's the fault of the people opening these restaurants. I mean, you go to Texas and you have some amazing Tex-Mex food and New Mexico amazing. I mean I was in Phoenix, arizona. It was a crazy good Oaxacan restaurant. I'll be honest, you open that restaurant here in Mississippi, people will go to it and it'll be busy. As long as it's good food, good food it doesn't have to be a watered down American version of it.
Speaker 2:Okay, what's Oaxacan? Well, they'll find out real quick and if it's good, they'll go back.
Speaker 1:Yeah, same thing. We were in West Texas and we found this crazy good noodle place and our daughter and I went and it was fabulous. They made the noodles right in front of you. Here it is, in the middle of nowhere Texas. You know, I think it's just. Yeah, you can open a restaurant. Be authentic to what you're doing and we talked to a restaurateur about this last year. Be authentic, be authentic and people will come to it. Right, don't just do some food service idea of what that cuisine is. You know, yeah, it's just. And I mean, like you drive down a mile from our house and there's, I'll be honest, probably a half a dozen, if not more, americanized mexican restaurants that serve the exact same food you know, and it's boring, it's just boring.
Speaker 2:There's a waste, there's not a lot of imagination.
Speaker 1:Yeah, and it's just frustrating.
Speaker 2:Yeah, yeah, it really is.
Speaker 1:Yeah, that and chicken. There shouldn't be a chicken alive on the planet anymore, after how many chicken strip places there are.
Speaker 2:Oh yeah, we are getting a lot of fast food right in our area and a lot of fast food chicken. It's kind of interesting.
Speaker 1:I mean, I think within 100 yards there's four places. Oh my word, it's stupid, it's crazy, anyway.
Speaker 2:Well, is that everything?
Speaker 1:You know, I don't know, I probably have some more. So what are some things that you really like, you really appreciate about a restaurant?
Speaker 2:Not just the food. Yeah, oh, wow, well, really appreciate about a restaurant, not just the food. Yeah, oh, wow, well, okay, um, I really appreciate when the way the wait staff has been trained well for service like that. He or she knows that you um, you serve from the left and you take away the plates from the right and when they come and they're going to refill some of your iced tea, I know this is a big one for you.
Speaker 2:They do not touch the top of the glass Right, like I mean. Some people use straws Right, but not everybody does. Yeah, and I don't want you nappy fingers on the top of my glass Right.
Speaker 1:A very well-trained server is not going to do that. I remember there was a chain of steak restaurants called Ruth Chris.
Speaker 2:Yeah. So when it had opened up, we went, we had one in our area.
Speaker 1:And they had one a long time ago, and then they closed.
Speaker 2:Yeah, it kind of closed and opened, closed and opened.
Speaker 1:But we went and this is where I'm kind of like you know, you feel like you're just not fancy enough.
Speaker 2:You're not fancy enough or dressed up enough.
Speaker 1:Because we sit down and they take the napkins and I'm like what? Because they were white napkins and we had dark clothing on and they brought us black napkins.
Speaker 2:Oh, so it wouldn't get on our clothes.
Speaker 1:Yeah, and I was like oh, and they brought us black napkins oh, so it wouldn't get on our clothes, yeah, and I was like, oh, and I'm not fancy, I did not know that.
Speaker 2:And that was the first time that we had ever seen a crumber.
Speaker 1:Yeah.
Speaker 2:It was like this little tool that they would kind of break along the tablecloth and they'd get the breadcrumbs off.
Speaker 1:And apparently I was so astonished by it that she brought us one when we left.
Speaker 2:Yeah, like she gave us one to take home. I'm like oh, I'm really showing how uncouth I am, I guess, no, but those kind of restaurants that have just all the attention to detail are becoming a rarity these days. Maybe not everywhere, but in our area it used to be very standard. If you went out to eat, you could expect the tablecloths and all that?
Speaker 1:Yeah, now everybody has paper. I know it's easier for them.
Speaker 2:Well, and then the kids can color on it.
Speaker 1:Our kids loved that. They loved that it would be like masterpieces.
Speaker 2:Yeah, it kept them occupied which appreciate. Yeah, I do because I think and we've talked about this on another podcast it is important to take your kids out to eat when they're young. Yeah, so they just know how to act, they know how to order, they, they get exposure to, you, know just different types of foods and it's not just all kind of like macaroni and cheese and chicken.
Speaker 1:Right, yeah, you know, and I don't know, it doesn't cost more. I don't believe, not a whole lot, to do things the right way.
Speaker 2:Oh yeah.
Speaker 1:Teach your servers right. Yeah, you know.
Speaker 2:Yeah.
Speaker 1:Teach people to do things the right way, and our society? I don't know you can get me bummed out again, but come on, people, let's have a more interesting dessert menu. You know what? That would be a huge deal.
Speaker 2:Yeah.
Speaker 1:You know no more vegetable medley.
Speaker 2:Yeah.
Speaker 1:Let's have some other ideas for dessert.
Speaker 2:Yeah, you know yeah.
Speaker 1:You know. So yeah, that's our pet peeves. I'm sure we have more. Probably We'll think about them later.
Speaker 2:We've been chewing on those for a while, yeah.
Speaker 1:Exactly.
Speaker 2:But yeah, it's good to be back. It is. I can't promise you when we'll have another one out there In another year, another episode. Hopefully it won't be another year and I guarantee you that we won't have just moved from another state we're home to stay, we're done.
Speaker 1:We're done moving for a while yes.
Speaker 2:We had our adventure, yeah.
Speaker 1:So if you've got some restaurant pet peeves that maybe we didn't mention or we didn't think about, or you know you have a counterpoint to that, you know, hey, send us an email, post a comment, et cetera, et cetera. If you like this podcast, share it. If you don't like it, share it anyway. I'm kidding, but yeah, and give us a rating.
Speaker 2:We hope you like it. We hope you like it anyway.
Speaker 1:So yeah, you know those are our restaurant pet peeves and some things we like other than just the food, because that's a given, you got to like the food to go there and there you go. So for Sweet Tea and Tacos for this week I'm Dave and I'm Jen.
Speaker 2:Thanks for listening.