Wednesday, February 23, 2011

Questions to which gesturing with a recently sharpened 270mm sashimi knife is a sufficient if not customer appropriate response:

Do you have a men's room?

Do you still do cold cuts?

How much is the soup?

Wait, did you stop making sandwiches?

Where're the spoons?

Do you have lids for the soup?

How much is this falafel?

Where's the egg/chicken/tuna salad?

Is the soup charged by weight or what?

Do you have anywhere that we can sit down and eat?

Do you have spoons?

Where do you keep the soups?

Where do I pay?

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