Anybody else have a problem with the creamers at the Upper West Side branch of the Time Cafe?
We go there pretty regularly for brunch, since they serve decent food and rarely have a wait (unlike more popular restaurants in the neighborhood, like Good Enough to Eat and Sarabeth's). But about half the creamers seem specially engineered to dump milk on your table. They're those cylindrical metal creamers with a tip-up lid and a spout made by bending a small segment of the upper edge into a point. Half of them work fine, but on the other half, the metal at the top curves inward toward the middle of the creamer. Okay, I see why they did that--to prevent random spills. The problem is, it curves inward ALL AROUND the top edge of the creamer. Everywhere--including the spout. That means when you try to pour, the milk doesn't want to come out the spout. It bursts out the whole top of the creamer, all over the table.
Haven't they noticed everybody pouring milk all over their tables? Do they think their customers are just incredibly clumsy? Why don't they get rid of the things and get new ones engineered NOT to spill? They can't be that expensive.