Do you pay a percentage of your sales to a tip pool for support staff?

If yes, maybe you could have spoken to your boss about waving the cost of this table, as they never tip.

There is no obligation for a customer to tip. I can't think of a restaurant that I've worked in where the server wouldn't be out on their butt for confronting a customer like this.

Does anyone in your area do a pig roast?

Coarsely ground sunflower seeds might work.

I will admit to having gone on one and I quite enjoyed it.

The food was nothing to write home about but I wasn't expecting to be wowed. The menu involved options for each course.

I believe we went on Bateaux Mouches. It was nice to cruise through the city lights and more enjoyable than a day cruise, which I had also been on during another visit to Paris.

A friend did several tea parties over the years- one for her daughter's wedding shower.
The sandwiches were: curried chicken salad with dried cranberries
salmon salad with dill
egg salad
devilled ham
imperial cheese and pickled asparagus rolls
tuna salad

The sandwiches were plenty with dessert.

What a fun idea!

Mine would be
Chinese- Beef with broccoli
Japanese Teriyaki chicken with rice
Cuba- black beans and rice
France -Crepes
UK- Sheppard's Pie
Germany- Beef Rouladen
Greece- Chicken Souvlaki
Ukraine- pyrogy
Thailand Phad Thai
Vietnam Bun
Philipines- Pancit Canton

Dutch apple pancake- baked, a bit sweet, a bit eggy.

Serve with bacon

Lamb. Tried to like it but no deal.

Is it the sulphites in red wine that you are allergic to?

I would think that yes food cooked in red wine would give the same reaction.

This is a tough one- Rae and Jerrys used to have it on the menu forever. I guess forever has come, so no luck there.

529 Wellington has it on the appetizer menu

529wellington.ca

Sherbrooke street deli has Goldeye salad.

http://sherbrookstreetdeli.com

Other than that, going up to Gimli might be the only other suggestion.

Other- I live in an area devoid of any decent restaurants worth paying for and can cook far better things than what is available.

+1 for lasagna and serve with a salad and garlic bread. A good, homemade lasagna is much appreciated by me. A little advanced prep required but easy at the time of the party.

A veggie platter is a good app with kids. Cheese and crackers work well too. Kids love finger foods.

Sweet potato and black bean chili is nice.

Are you referring to Chilaquiles with red sauce?

I think this is a wonderful idea! I know a lot about nutrition but my husband does not. I help him read labels and understand that the product might not be as good for you as it appears to be.

I'll play with a bit of take off on some others suggestions:

Cool avocado soup in cucumber shot glasses.
Agua Fresca - a cucumber variety, maybe strawberry
Shrimp ceviche in romaine boats
Cherry tomatoes piped with hummus
Watermelon chunks on skewers with feta, mint and a kalamata olive
Strawberries piped with cheesecake filing
Tandoori chicken skewers with a yogurt sauce

There appear to be a number of restaurants in San Francisco, when I search on line.

I'm wondering if there isn't enough layer of breading to insulate the cheese from melting?

+1 for black Chinese vinegar.

I'm gonna agree with the need for a little something green and crunchy. I try to pace myself through the holiday eating so that I'm not gaining weight. I like to have a few goodies and then stick to fairly clean snacks like fresh veggies, cocktail shrimp, fruit - avoiding the carby, cheesy things.

The menu looks awesome but that would be the only tuning I'd suggest.

A few ideas come to mind"

Homemade Gravalax
pickled/marinated cocktail shrimp
antipasto platter

When I go to cocktail parties, I find everything is so heavy on carbs and cheese, I try to off-set things.

I save cartons/oil jugs/ jars with lids, seal and dispose of in the trash. I was told by a plumber if you have to put a small amount of oil down a sink, do so with hot water and dish soap.

Have you tried the recipe? I'm just wondering if a whole clove of garlic for one sandwich is too much?

Depending where you live, some cities have dinner/ meal prep places that also have pre-frozen entrees on the side. These might be better quality as they aren't mass produced months before?

I thought that recipe sounded good and thanks for sharing. Stupid question- what do you think the logic is for using large shrimp that you're just going to put in a food processor? I have some 70/90 count ones that I could use. Just seems like a waste for large shrimp?

Why white pepper over black?

Some chili recipes call for cocoa.

I made the celery salad and really enjoyed it- thanks!