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After Volkswagen unveiled the BlueSport Concept at the 2009 Detroit Auto Show , the possibility of getting a production version has been up and down more than a roller coaster.
In fact, last year at the Paris Auto Show Volkswagen confirmed for the last time that the BlueSport will not happen.
Just today, a Volkswagen official – design chief Walter de Silva to be more exact – in an interview with German magazine Auto Motor Und Sport has stated that "this is a vehicle that we particularly like, and we always had in mind."
de Silva also said in the interview that he is not the only one in the company that thinks a small roadster wouldn't be a bad decision for VW and that several employees are pushing to put it into production.
While we are not very sure this is an official confirmation of a production version, we are pretty sure a new round of speculations is about to begin.
Click past the jump to read more about the BlueSport Concept.


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England wicketkeeper Matt Prior says players will become increasingly "frustrated" unless the England & Wales Cricket Board (ECB) softens its stance towards the Indian Premier League.
The ECB only allows England-contracted players to play half of the IPL season because of a clash with Tests in May.
As a result, they are less attractive to IPL franchises, with Prior going unsold in the last two player auctions.
Prior says the scheduling of Tests may have to change to keep players happy. Read more
Courtesy : www.bbc.co.uk

subset: commoncrawl


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News from WTOP
News from the AP
Mike Causey
Shows & Panels
Shows & Panels
Shows & Panels
Shows & Panels
- The 2014 Big Picture on Cyber Security
- AFCEA Answers
- Ask the CIO
- Building the Hybrid Cloud
- CDWG/NetApp
- Connected Government: How to Build and Procure Network Services for the Future
- Continuing Diagnostics and Mitigation: Discussion of Progress and Next Steps
- Federal Executive Forum
- Federal Tech Talk
- The Future of Government Data Centers
- The Future of IT: How CIOs Can Enable the Service-Oriented Enterprise
- The Intersection: Where Technology Meets Transformation
- Maximizing ROI Through Data Center Consolidation
- Mitigating Insider Threats in Virtual & Cloud Environments
- Modern Mission Critical Series
- Moving to the Cloud. What's the best approach for me
- Navigating Tough Choices in Government Cloud Computing
- The New Generation of Database
- Satellite Communications: Acquiring SATCOM in Tight Times
- Targeting Advanced Threats: Proven Methods from Detection through Remediation
- Transformative Technology: Desktop Virtualization in Government
- The Truth About IT Opex and Software Defined Networking
- Value of Health IT
- Air Traffic Management Transformation Report
- Cloud First Report
- General Dynamics IT Enterprise Center
- Gov Cloud Minute
- Government in Technology Series
- Homeland Security Cybersecurity Market Report
- National Cybersecurity Awareness Month
- Technology Insights
- The Cyber Security Report
- The Next Generation Cyber Security Experts
Shows & Panels
Senate cyber bill likely to be first on Senate floor
Monday - 1/23/2012, 7:22pm EST
The Washington Post reported last week that Majority Leader Sen. Harry Reid would bring a cyber bill to the floor before the end of next month.
The bill would address significant cyber issues, such as improving critical infrastructures and bolster interagency collaboration.
Alan Paller, the director of research at the SANS Institute, joined In Depth with Francis Rose to discuss what the bill gets right and what should go back to the drawing board.
Paller also discussed why it has taken so long for comprehensive legislation to make it to the Senate floor and how Reid and other lawmakers plan to deal with the thorny issues of regulation and privacy concerns.
This story is part of Federal News Radio's daily Cybersecurity Update. For more cybersecurity news, click here.
Draft cyber bill gives DHS controversial authorities
Draft cyber bill creates National Information Sharing Organization


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Ra1n ra1n go away until there is proof my i4 can stray, my settings can be done By me and not Apples way, and I can turn my Vanilla into a sexy parfait.
I feel sorry for Mike Cohenn - as a joke Geo said follow him and now everyone hangs on his every word. Poor sod.
Can't wait for what?
Rule # 1:
Check the original post date (and whole thread for debunking) before replying
Is time to make it ra1n
Incase anyone hasn't figured it out we won't be seeing any ra1n anytime soon
#comexjailbreak FTW


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Investigate Maternal Deprivation Tests!
Tests on infant monkeys may have skirted approval protocol.act now »
$5,000 Reward Offered
Animal Legal Defense Fund seeking information leading to arrest of horse killer.act now »
Idaho Ag Gag Case Moves Forward!
Court rules in favor of coalition, denies Idaho's motion to dismiss lawsuit.act now »
news & alerts
Tracking Animal Crimes Data in the FBI's Uniform Crime Reporting (UCR) Program – A Huge Step ForwardSeptember 17, 2014
Since 1929, the FBI has been the central repository for the collection and dissemination of federal, state, and local crime statistics. Read More »
Animal Advocates Sue Bureau of Land Management Over Western Horses and Withheld Public RecordsSeptember 16, 2014
Roundups of wild horses on public lands stir controversy, feature in documentary exposé. Read More »
Animal Legal Defense Fund Argues for Dog's "Intrinsic Value" in Dachshund DeathSeptember 15, 2014
Animal protection group files brief in lawsuit against negligent kennel. Read More »
Where Are They Now? Paige TomaselliSeptember 12, 2014
Paige Tomaselli is a senior staff attorney at the Center for Food Safety. Read More »
take action
Be a Partner in Protection!
Donate monthly to help animals.or make a one-time gift »
ALDF is an accredited charity.
Learn more »


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It's what every tailgate aficionado dreams of, but never actually follows through on. One enterprising VW owner installed a working beer tap on his Jetta's trunk. As long as it's disconnected while driving, it doesn't violate open container laws! [TCL]
Trunklid Beer Tap Is Best/Worst Car Mod Ever
Pending approval Jordan Golson


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US Davis Cup Captain Sam Hardy sent a cable communication instructing Shields to default to preserve him for a Davis Cup match two weeks away. Shields and Wood, who did partner for the doubles semifinal after Shields' injury, were not too disappointed. "To us it was a family victory," he writes. The two young Americans had been best friends, schoolmates, and doubles partners for some time. In the modern day, one cannot imagine a player giving up the Wimbledon Final for Davis Cup, or the reaction that the All England Lawn Tennis Club would have to being passed over for Davis Cup. But then, even Perry, who was still in the tournament's doubles competition, was forced to withdraw for Davis Cup considerations as well, after tripping over a linesperson in the Mixed Doubles Semifinal.
Two weeks later, Perry and Bunny Austin beat the US Davis Cup team 3-2, coming back from a 1-2 disadvantage to beat Wood and Shields in the reverse singles.
Shields and Wood agreed their next "important" grass final would determine the deserving owned of the Wimbledon trophy. It would be three years before Wood would come back from a 0-5 deficit to win this private playoff and the 1934 tournament at Queens Club, 11-9, 6-0.
In the amateur era, it was only after winning the Wimbledon title that Wood earned his first paycheck, from his job on Wall Street, where he made $8 a week. In a simpler time, when insider trading and forging the New York City Mayor's signature on documents providing building code exceptions was matter-of-fact, Wood's business prowess led to many successes. He founded a roof-top tennis club on the East Side of Manhattan with a brand new type of surface – a precursor of plexicushion, opened a laundry chain with golfing legend Arnold Palmer, and grew his family's mining business, all the while continuing to compete in tennis into his late thirties. If you think falling on a glass table à la Sam Querrey is an odd way to sustain an injury, try burning your foot in a mining accident, which happened to Wood one summer.
The book takes you behind the curtains into a time when lines were blurred between Old Hollywood and tennis. Wood tells of Charlie Chaplin's bi-weekly tennis-infused breakfasts bringing Hollywood and tennis stars together; of "inveterate tennis devotee Gary Cooper" delivering laundry to unsuspecting clients; of sponsoring then-budding actor Errol Flynn and teaming up with him to qualify for the U.S. Nationals (now US Open) in doubles; of his one-time relationship with Grace Kelly, to whom he is not too kind.
There are many long forgotten, or simply unknown tennis stories, on-court and off-court. Wood relays the details of the USTA's attempt to prevent Althea Gibson from participating in the US Open; and also tells of his noble friend, Austrian doubles specialist Count Ludwig Salm von Hoogstraten, who refused to be a Nazi spy and committed suicide as the SS came knocking on his door. He also talks about an umpire's miss of a double hit by Henri Cochet on match point against him in the Wimbledon final in 1927, a call that would cost opponent Jean Borotra the title. Then, there's a story of Wood himself, drunk when competing with Helen Wills-Moody in the Mixed Doubles Final at Roland Garros in 1932.
Wood points out some factors that may have distorted the legacy of tennis in the pre-Open Era: match rule changes; the rankings system, or lack thereof; travel difficulties, and the amateur-pro divide. He also notes a special era in the early and mid-1940s when distress and service in World War II prevented many high-caliber players from playing on tour.
Per the author, the rule revisions of 1968, especially the foot-fault rule change – prior to then, players had to keep one foot in contact with the ground and one foot behind the baseline until the racquet had made contact with the ball – changed tennis more than developments in racquet technology. He also notes that national rankings were determined by committees appointed by the associations (no more than 50 players were ever ranked in the US). The World's Top 10 were decided by London journalists.
Before 1946, Wood says, travel to Europe from the US would take five days and require a week's recuperation before one could compete, while going to Australia involved twice as much time. Even coast-to-coast flights in the United States were an arduous procedure. Advertised at 28.5 hours, Wood writes that the 14-seat plane rarely made it in under 40.
The transition of many players from the pay-for-free amateur status to the lucrative professional tour also robbed many tournaments of top players still at the high points of their careers. He gives Rod Laver and Pancho Gonzales as the best examples of players with an incomplete Grand Slam career. The history of the pro tour is often overlooked in pre-Open Era tennis history, but Wood mentions several interesting stories, like Fred Perry's 145-match competition with American Ellsworth Vines over two seasons in the late thirties (Perry lost the head-to-head). Notably, Perry, besides his tennis success and clothing business was also a World Champion in ping-pong.
The last few sections of Wood's book deal with superlatives. First, he names the ten best players he had seen in his long life (pre-2000). In the ranking, headed by his one-time protégé Don Budge, "a backhand disguised as a man," Wood goes beyond the results to take play on the pre-Open Era pro tour into account, as well as the general quality of the game, a subjective judgment. He also seems to consider the players' effect on the sport. On Bill Tilden, whom he placed third, Wood writes, "He changed the game's image from a side-court chair, standing-room sport to a stadium-packed, crowd-pleaser [sic]."
As with his player rankings, Wood's discussion of greatest strokes also has a bias in history. He dismisses the notion that today's top players are significantly stronger and more physical than those of his time. When discussing the serve, for example, Wood points out that not only have racquet technology and changes to the foot-fault rule affected the serve, but that today's speed guns measures serve speeds within two feet after the ball leaves the racquet, rather than when it flies over the net.
The Wimbledon Final That Never Was... is full of anecdotes and history, and also demonstrates the way a tennis player views the sport. You can find out the identity of the server posing in the original ATP Tour logo, learn about the virtues of IMG founder Mark McCormack, get a feel for Bobby Fischer's tennis prowess, and learn tennis strategy from a Hall of Famer, all within a few pages. If going back in time and taking a ride through the decades with a top tennis player sounds like a good way to spend a few hours, then this book is for you.
You can buy The Wimbledon Final That Never Was...And Other Tennis Tales from a Bygone Era from our Amazon Store
Book cover design by Kirsten Navin, courtesy of New Chapter Press


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Nathan of Hanover and the Ukrainian Revolution of 1648-1649
Nathan of Hanover is best known for his moving chronicle of the Khmel'nyts'kyi (Chmielnicki) Rebellion. Entitled Yeven Metsulah ("The Abyss of Despair"), it records with remarkable fairness the social, political, economic and religious background of the mid-17th century Ukrainian movement against the Poles, along with the horrible pogroms perpetrated in the context of that violent era. His analysis of the overall demographic impact of the attacks has been challenged by modern scholarship, but Hanover's powerful treatment of the martyrdom of Ukrainian Jewry made a powerful impact on Jewish memory for centuries.
Here's a link to the improved TorahCafe version. Please click on the icon below:
3 thoughts on "Nathan of Hanover and the Ukrainian Revolution of 1648-1649"
At one point in the video, it says "The main source of rebellion was…" and then goes on to discuss the issue of the Orthodox and Catholic, etc.
Really, the main cause of the uprising was the whole position of the Jews as being the ones who collected the money, etc. So, it was more of an issue of "shoot the messenger".
It sounds like lecture for children, or all lectures in USA are simply like this?


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I agree that this was a LOT of work; and although the result was good, I'm not sure it was worth all the effort. I had made the pasta dough in advance and had homemade pesto on-hand, but this dish still took over 3 hours to complete. I rolled the pasta in 6-in wide sheets with a Kitchen Aid pasta roller attachment, and after putting the filling in place along one edge I simply folded the sheets in half lengthwise, sealing with a little water. I used exactly 1 1/2 tsp. per pillow but still had only enough filling for 29 - not 42. And I ended up using a whole cup of pesto, but still the dish seemed dry. The ravioli themselves were a little bland and could have used some more salt or lemon. Still, I was intrigued by the use of chickpea flour and found this to be an interesting vegetarian dish (although the instructions on the wheat flour need to be more specific - I assumed the 10T were for dusting - ?). If I make this again it will be with a wetter pesto and more flavor.
Chickpea Ravioli with Basil Pesto and Hazelnuts
Photo: Becky Luigart-Stayner; Styling: Francine Degni, Jan Gautro
Yield: 7 servings (serving size: 6 ravioli, about 1 1/2 tablespoons pesto, and about 1 teaspoon hazelnuts)
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 510
- Calories from fat: 31%
- Fat: 17.5g
- Saturated fat: 4.3g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 2.8g
- Protein: 21.8g
- Carbohydrate: 68g
- Fiber: 13.7g
- Cholesterol: 64mg
- Iron: 6.8mg
- Sodium: 635mg
- Calcium: 175mg
- Pasta:
- 1 1/3 cups plus 10 tablespoons all-purpose flour (about 9 ounces)
- 2/3 cup chickpea (garbanzo bean) flour (about 2 3/4 ounces)
- 1/2 teaspoon salt
- 5 tablespoons water
- 1 tablespoon extravirgin olive oil
- 2 large eggs
- 2 cups drained and rinsed canned chickpeas (garbanzo beans)
- 2 tablespoons chopped fresh chives
- 2 tablespoons mascarpone cheese
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon grated whole nutmeg
- 1 small garlic clove
- 6 quarts water
- 1 tablespoon kosher salt
- Pesto:
- 2 cups packed basil leaves
- 2/3 cup fat-free, less-sodium chicken broth
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1 garlic clove, crushed
- 1 1/2 tablespoons extravirgin olive oil
- Remaining ingredient:
- 3 tablespoons chopped hazelnuts, toasted
- 1. To prepare pasta, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a food processor; process 30 seconds. Combine 5 tablespoons water, 1 tablespoon oil, and eggs, stirring well. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead 6 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.
- 2. Divide dough into 14 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough flat. Roll 2 dough portions into 18 x 3–inch rectangles (turning dough over occasionally and dusting surface lightly with flour). Lay pasta sheets flat; cover.
- 3. Combine chickpeas and next 6 ingredients (through 1 garlic clove) in a food processor; process until smooth. Place 1 pasta sheet on a lightly floured work surface. Spoon about 1 1/2 teaspoons filling mixture 1 1/2 inches from left edge of sheet; spoon 1 1/2 teaspoons filling mixture at 3-inch intervals along the length of sheet. Moisten edges and in between each filling portion with water; place remaining pasta sheet on top, pressing to seal. Cut pasta sheet into 6 (3 x 3–inch) ravioli, trimming edges with a sharp knife or pastry wheel. Brush excess flour from ravioli; press gently to flatten tops. Place ravioli on a lightly floured baking sheet (cover with a damp towel to prevent drying). Repeat procedure with the remaining dough portions and filling mixture to form 42 ravioli.
- 4. Bring 6 quarts water and 1 tablespoon kosher salt to a boil in a large Dutch oven. Add 6 ravioli to pan; cook 1 1/2 minutes or until no longer translucent. Remove ravioli from water with a slotted spoon. Place ravioli on a tray, making sure they do not overlap; cover and keep warm. Repeat procedure with remaining ravioli.
- 5. To prepare pesto, combine basil and next 5 ingredients (through 1 garlic clove) in a food processor; process until smooth. With processor on, slowly pour 1 1/2 tablespoons oil through food chute; process until well blended. Serve with ravioli. Sprinkle with hazelnuts.
- Wine note: In this recipe, the key wine-pairing factors are lemon, nutmeg, and basil. A dry Italian white will pick up on the citrus and green flavors of the dish, contrast nicely with the nutmeg, and act as a crisp counterpoint to the softness of the ravioli. With this dish, try Mastroberardino's Greco di Tufo. The 2006 is $24. —Karen MacNeil
My Notes
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Chickpea Ravioli with Basil Pesto and Hazelnuts Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly, Family
- CUISINE: Authentic, Italian
- MAIN INGREDIENT: Pasta
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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AWeber Email Marketing Tips
Fun And Easy Way To Learn About Phishing
Heard the term "phishing" but unsure what it means or how to tell if someone is doing it?
Or maybe you're up to speed on it, but you have family members and friends who might not recognize a phishing site?
Either way, take a look at Carnegie Mellon's Anti-Phishing Phil, a game that teaches people to identify (and avoid being tricked by) phishing websites.
More on Phishing… And What It Means To Email Marketers
Learn more about how phishing can affect your email deliverability at our Knowledge Base.
Become a Better Email MarketerSubscribe to This Blog by Email
2 Comments
Hi my name is Kenneth Young and I played the phishing game and I noticed a number of the sites looks like sites that affiliate promoters use and could a person like myself put the good in with the bad by mistake.10/10/2007 9:43 am


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Click on the headlines to read the full, original stories.
Island Park Man Charged in Bar Shooting
An Island Park man was charged with shooting a Long Beach man in an incident outside a restaurant-bar last weekend.
According to Nassau County Police Department, Angel Martinez, 47, was at Costa Del Sol Restaurant and Bar, at 4547 Austin Blvd. in Island Park, when he allegedly approached the victim, a 36-year-old Long Beach man, and asked him to step outside at about 7:30 p.m. on Jan. 12.
Once outside, Martinez allegedly shot the victim in the abdomen and fled the scene, police said. At about noon on Jan. 13, a male subject called the Long Beach Police Department to report that his friend was shot and was staying at his residence in Long Beach. When police officers arrived at the victim's house, the victim told them he was shot at a restaurant-bar in Island Park and then walked home, the LBPD said.
The victim was taken to South Nassau Communities Hospital in Oceanside, where he is listed in stable condition with a non-life threatening injury.
On Jan. 15, Fourth Squad detectives along with Nassau County Bureau of Special Operations responded to 313 Merritt Ave. in Wyandanch and placed Martinez under arrest without incident.
Pair of Robbers Flee After Failing to Open Register
Two men, one armed with a handgun, attempted to rob a Valley Stream convenience store last Tuesday but fled after they failed to open the register, police said.
On Jan. 15 at 2:42 p.m., the two male suspects — described as black, in their mid 20s, with one wearing a North Face bubble jacket and gray pants — approached a 26-year-old clerk in Al Mini Market, located at 91 Ocean Ave.
One of the suspects took out a handgun and demanded money. The other suspect then attempted to open the register, but was unsuccessful. The men then fled on foot westbound on 131st Avenue into Queens without any proceeds.
Two other employees were in the store at the time of the incident. No injuries were reported.
Another pair of women were arrested in West Hempstead last Tuesday for practicing unlicensed massage therapy and offering to perform sex acts in exchange for money.
An undercover investigation by Nassau County Police's Narcotics/Vice Bureau determined that Yan Hua Deng, 48, and Sujuan Wu, 52, both of Flushing, allegedly practiced massage therapy without a license while working at Shunyuan Spa Inc. located at 357 Hempstead Tpke., Suite 203. Yan Hua Deng also offered to engage in a sexual act for an undisclosed amount of money, according to detectives.
East Rockaway Cards Store Robbed
An East Rockaway gift store was robbed at gunpoint last Tuesday by a masked man with a gun, according to police.
On Jan 15 at 11:18 a.m., the 56-year-old male victim was alone in Card Corner, located at 93 Main St., when the suspect entered the store, took out a black handgun and demanded money. The suspect fled on foot southbound on Rhame Avenue with an unknown amount of cash. No injuries were reported.
The suspect is described as a 6-foot-tall white man with a slim build and wearing a blue hooded sweatshirt covering his head, a white scarf over his face, dark pants and a blue and white baseball cap.
DA: Charges Upgraded Against Drunk Motorist Who Dragged Teen
A grand jury has upgraded charges against German Gutierrez for driving drunk, hitting a 15-year-old girl crossing the street, and dragging her for 600 feet, Nassau County District Attorney Kathleen Rice announced on Jan. 14.
The indictment charges Gutierrez, 59, of Long Beach, with first- and second-degree assault, first-degree vehicular assault, first-degree reckless endangerment, aggravated driving while intoxicated and misdemeanor driving while intoxicated. These are added to the original charges of second-degree vehicular assault, leaving the scene of an accident with serious physical injury, and misdemeanor driving while intoxicated. Gutierrez faces up to 25 years in prison if convicted and is due back in court Feb. 7.
Gutierrez told officers at the scene that he had consumed "like, a thousand drinks" and hadn't technically killed anyone, Rice said. He registered a blood-alcohol content reading of .30 percent five hours later.
Teens Arrested for Robbing Phone
Three Rosedale teens were arrested in Valley Stream on Jan. 12 after they allegedly shoved another teen and stole his phone, police said.
At 5:02 p.m., the 15-year-old victim and his friend, also 15, were leaving Forest Road School at 16 Forest Rd. when they were approached by Deyandre Bartley 17, Daniel Smith 18, and Aaron Benton, 17.
Smith asked the victim what time it was, and as the victim removed his phone from his pocket, Bartley allegedly shoved him to the ground and grabbed the phone from his hand.
The three teens then fled on foot, but were located on Furth Road a short time later and arrested by Fourth Precinct police officers. The victim's phone was recovered. The victim suffered minor injuries.
All three defendants are charged with second-degree robbery.
Police are searching for a suspect who beat and robbed a 24-year-old woman on Hempstead Turnpike in West Hempstead on Jan. 11.
According to detectives, around 6:55 p.m., the victim was walking eastbound on Hempstead Turnpike when an unknown suspect demanded money while squeezing her arm.
The suspect then pushed the victim up against the store front window of AMA Furniture Warehouse, located at 130 Hempstead Turnpike, and began hitting her in the head and punching her in the back, police said. He then went through the victim's coat pockets and removed an undetermined amount of cash.
Police said the suspect, described as a 35-year-old Hispanic male, left the scene on foot, heading westbound on Hempstead Turnpike.
Detectives ask anyone with information about these crimes to contact Nassau County Crime Stoppers at 1-800-244-TIPS. All callers will remain anonymous.


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Current Job Opportunities
Director, Graduate and Professional Studies - School of Business and Technology
Job Posting
Director, Graduate and Professional Studies
School of Business and Technology
Trevecca Nazarene University
The School of Business and Technology (SBT) invites applications for a full-time, tenure-track 10-month position for Director of Graduate and Professional Studies beginning May 1, 2013, or as soon after as is practical. Candidates must qualify for faculty appointment in the School of Business & Technology in business, information technology, health information technology, healthcare administration or related discipline.
Responsibilities will include providing leadership for all graduate and non-traditional programs offered by the School of Business and Technology. Working closely with the Dean, SBT, the Dean, College of Lifelong Learning (CLL), and department chairs, the selected individual will become the administrator and champion of the school's efforts to research, develop, implement, and oversee graduate and non-traditional programs. Such efforts will include the recruiting and hiring of faculty, assessment, curriculum development, and involvement with related community organizations. Some teaching load in the programs to be administrated is expected.
Qualifications: Ideal candidates will possess a doctorate in business or business-related discipline (accounting, economics, management, marketing, finance, etc.), information technology, health information technology, healthcare administration or related discipline. Holding graduate degrees in more than one of these disciplines is a significant advantage. Holding certifications or other credentials are significant plusses as well. Preferred candidates are expected to have 10 or more years' related experience with 5 or more years in higher education. Previous experience in higher education administration and online education is preferred. All applicants must have a personal commitment to Jesus Christ. Teaching and professional experience in the noted disciplines are preferred. Demonstrated ability to administer projects or programs and to work collaboratively with industry user organizations to develop and promote programs is a significant plus. A demonstrated passion for students and the disciplines are essential.
Applications: Candidates should send a letter of interest, a curriculum vita, statement of faith, and names of three references with telephone numbers and e-mail addresses to: firstname.lastname@example.com
To expedite a review scanned copies of unofficial transcripts may also be sent.
The University: Trevecca is a private, accredited, co-educational, comprehensive institution of higher learning that exists to meet the higher educational needs of the Church of the Nazarene. Its academic programs are based on Christian values that promote scholarship, critical thinking, and meaningful worship for students in preparation for lives of leadership and service to the church, the community, and the world at large.
Dr. Ed Anthony
Director, Graduate and Professional Studies
Professor, IT, Personal Finance, & Management
School of Business and Technology
Trevecca Nazarene University
333 Murfreesboro Rd.
Nashville, TN 37210
Please no agencies


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ATHENS — When it comes to preparing yourself for the NFL, there's no better place to learn the trade than at Georgia.
At least that's the opinion of Hines Ward, a 14-year NFL veteran, former Super Bowl MVP and UGA grad. Ward was at the UGA Golf Course on Monday to participate in the Celebrity Pro-Am for the Stadion Classic at UGA Nationwide golf tournament.
It's just one of several trips Ward has made to visit his alma mater since announcing his retirement from professional football in March.
"I always love coming back to Athens and I always want to help the University of Georgia any way I can," said Ward, who was playing in a group with Mike Bobo and some UGA boosters. "It's great to play golf here, especially after Bubba [Watson] won The Masters. It's great to be able to play with guys you played with like Mike Bobo, and it's always nice see old faces and old coaches and alumni. We're all Bulldog family."
Ward, who lives in Sandy Springs, spent a week in Athens this past month shadowing his old teammate Bobo during the Bulldogs' spring practices. He wanted to see if coaching was something he might like to get into. Ward's presence created quite a stir among the Bulldog Nation wondering if he was looking to join the staff.
But Ward said Monday he wasn't looking to unseat any members of the current staff. He just wanted to get an idea of what the college job was like on a daily basis.
"It's something I'm definitely thinking about," Ward said of coaching. "I don't know if I'd be able to make the time commitment, not right now anyway. But it's definitely something I'd like to do and if was going to do it I'd want to do it at the University of Georgia."
Ward said he's recently had some detailed talks with several television networks about a career in broadcasting, which appears to be his most likely next step.
"I honestly don't know what I'm going to do yet," he said. "I've only been out of football a few months, so there's plenty of time to figure it out. But I have a lot of options and that's good."
Ward credited UGA for setting him up for success. A star quarterback at Forest Park High, he chose Georgia over Nebraska and numerous other major offers, graduated in 3 1/2 years and set several UGA records, including becoming the rushing, passing and receiving for more than 1,000 yards each.
Ward said he saw that the Bulldogs had seven players selected in the NFL draft this past weekend. That's 64 in the Mark Richt era, which actually raises Ward's ire.
"It drives me crazy when I see some of the best players in Georgia leave the state to go to Alabama or some other place," Ward said. "There's just no need in it. I remember when I was in school and Jacquez Green and some other guys went to Florida and won a bunch of games down there. Georgia has been so close for so long and is going to win a championship soon if these guys just stay at home like I did."
Ward said Georgia has a strong reputation in pro-football circles for producing NFL ready players. The Bulldogs' 65 draft selections under Richt are the most of any other SEC program over that time period (2001-12).
"The list goes on and on of great players from Georgia who are still producing on a high level," Ward said. "And there are a lot of up-and-coming players like A.J. Green and [Matthew] Stafford that are the future in our league. So there's no question Georgia produces great pro football players helps prepare them to be able to go out there and do things on the next level."
Helping communicate that message is one of the main reasons Ward said he would consider coaching with the Bulldogs. He has learned that NCAA rules prevent him being able to help them out on his own.
"I don't really know the ins and outs of NCAA rules, but I know just being on the practice field I was a magnet for families and kids who were out there and wanted to come up and talk to me about it," Ward said. "But I can't really talk with them or have a conversation with them because of the rules. I'm a living example of what they want. I grew up in a single-parent home with my mom with working three jobs, came to school here and had a productive career, graduated in 3 1/2 years and played in the NFL for 14 years for one team. But I can't talk to them because of the rules. That's crazy."
Year—Number— Highlight
2002—8—DE Charles Grant goes in 1st round with 25th pick
2003—7—DL Johnathan Sullivan and OL George Foster each go in 1st
2004—4—TE Ben Watson selected with last pick of 1st round
2005—6—FS Thomas Davis (14) and DE David Pollack (17) go in 1st
2006—7—CB Tim Jennings is first Bulldog selected in 2nd round
2007—5—Defensive ends Quentin Moses and Charles Johnson go in 3rd
2008—4—DE Marcus Howard drafted in 5th round
2009—6—QB Matthew Stafford first overall; TB Knowshon Moreno goes 12th
2010—5—LB Rennie Curran is first Bulldog selected in 3rd round
2011—6—WR A.J. Green is the No. 4 overall pick
2012—7—OL Cordy Glenn is selected early in the second round
Total—*65—Nine first-rounders
* Includes Paul Oliver, a supplemental draftee in 2007
April 30th, 2012
3:31 pm
Go dawgs!!! CAn't wait til fall!
April 30th, 2012
3:37 pm
Getem Hines! Getem Dawgs!!
April 30th, 2012
3:37 pm
UGA is a great place to get ready for the NFL. it is not a great place to come if you want to win a national championship. Kinda makes you wonder where the disconnect is. richt produces more NFL'ers than anyone else in the SEC but he cant produce the best team in the SEC.
Sorry….i forgot that us dawg fans shouldn't criticize CMR because he is such a man of great honor.
April 30th, 2012
3:39 pm
Or kicked out of school, or jail, or…
April 30th, 2012
3:40 pm
Be careful leaving Johnnie's at 2am
April 30th, 2012
3:42 pm
Someone in Athens (McGarrity) needs to find a job for Hines ASAP, before he gets away.
April 30th, 2012
3:45 pm
the Dawg of all Dawgs!
love Hines Ward…he is the man!
April 30th, 2012
3:50 pm
The UGA players stay in the league longer and perform better too than other SEC schools.
April 30th, 2012
3:53 pm
April 30th, 2012
4:00 pm
Hire the man.
April 30th, 2012
4:02 pm
It is interesting isn't it…all these guys getting drafted but UGA can't win the SEC or a bowl game.
April 30th, 2012
4:03 pm
Someone should tell Ward that neither AJ Green nor Stafford were from the state of Georgia.
April 30th, 2012
4:05 pm
It drives me crazy when I see some of the best players in Georgia leave the state to go to Alabama or some other place
I understand Ward's desires, but some recruits want to win championships and the odds of that happening are drastically higher at Alabama. You can't blame kids for wanting to play for the top teams instead of just playing it safe and staying in state.
April 30th, 2012
4:07 pm
Hines has always been my 2nd favorite behind the Big Dawg Hershel
April 30th, 2012
4:07 pm
Hines Ward is a great example for young athletes to follow. He raised himself to his present stature through hard work, great effort and opportunity. What he says is so true, if Georgia athletes would stay home, no telling how many MNC's the University could win.
Thank you Hines for making us proud!
April 30th, 2012
4:11 pm
Players should not leave the state: "Please tell that to Coach Rodney Garner who many an occasion has not offered, offered late or ignored some very good in-state talent!!" C'mon Man!! "Please tell that to OC Mike Bobo who many times under utilizes his offensive talent!!' C'mon Man!! "Please tell that to Will Friend (Gomer) who has yet learned how to recruit OL in the SEC!!' C'mon Man!! And on, and on………and on!! C'mon CMR, do your job and get your staff to do their job!!! Hines, you need to come on as a Grad Assistant (like your fellow pro in Alabama: Chris Samuel) and help your Dawgs!!!
April 30th, 2012
4:13 pm
To play in the NFL probably; but to win a National Championship choose Bama, LSU or UF.
April 30th, 2012
4:13 pm
Only if they prep at GAC. Did wonders for your dog Caleb.
April 30th, 2012
4:14 pm
I am, by the way, a big Hines fan as a Steeler, not a dog.
April 30th, 2012
4:15 pm
Buckeye your boys get the crap beat out of them when they play SEC teams and get on probation with their behavior off the field.
April 30th, 2012
4:23 pm
I get where Hines is coming from. If the top recruits went to UGA, UGA would be in the position that Bama is in now which is set up for the next couple of years.
Hines is just trying to plug his University. He knows UGA is struggling keeping the best in state. I applaud him for his effort and hope it does some good.
Dawgs need to find away to add this man to the coaching staff.
April 30th, 2012
4:25 pm
side note: Little close to the gator colors there Hines!
April 30th, 2012
4:26 pm
Roger Goodell said it four times Thursday night during the first round of the NFL draft.
Trent Richardson at No. 3 to Cleveland.
Mark Barron at No. 7 to Tampa Bay.
Dre Kirkpatrick at No. 17 to Cincinnati.
Dont'a Hightower at No. 25 to New England.
What do they all have in common? They all played their college ball at, say it with me, Alabama.
That's not a foreign word to the NFL commissioner. He uttered it four times during the first round of the 2011 NFL draft with Marcell Dareus, Julio Jones, James Carpenter and Mark Ingram.
Saban seems to be the master of the moment. His players are lauded as NFL-ready when they leave campus, and that's a selling point for high school kids with wanderlust.
Even some players for whom draft night is in the distant future said the Tide's consistent success in the NFL Draft has them seriously considering committing to Alabama.
April 30th, 2012
4:27 pm
Unless they want an education, LOL
April 30th, 2012
4:29 pm
Glad to hear a great former play like Heinz Ward talking up the Dawgs! I wish UGA would hire him for the open S&C job, and then find out where he would fit in best after he's already on board.
As far as those who question why no Mythical Championship. Alabama has averaged signing six more players every year since Saban's been at Alabama. That amounts to a complete extra class every four years.
Alabama, Auburn, LSU and SC have all been oversigning, while Richt and Ga don't.
Who doubts that Richt would already have a MNC had he brought in 48 extra players over the last eight years?
SC has been on the move, and they oversign.
LSU, Alabama and Auburn have all won MNC's, and they have all averaged signing about 30 more players over the last five years. Anybody see a pettern here………
Richt will get a National Championship, and when he does, it will be something that the entire Dawg nation can be proud of. I'm glad Richt doesn't over sign players, and let them just run wild with no discipline like they do at SC, Auburn. and Alabama.
Richt will get it done, and he will do it the right way, with class and dignity. Go dawgs!!!
April 30th, 2012
4:31 pm
Hines' attitude is what we need in recruiting. Hire him immediately!
April 30th, 2012
4:32 pm
I agree with Ward.
Our Georgia kids and their parents need to first look at their home state and start exemplifying some loyalty and appreciation for the Georgia teachers, neighbors, coaches, classmates and, just as importantly, the Georgia taxpayers that funded their education for at least 12 years.
If Georgia doesn't pursue or offer them, they can't qualify, or they are genuinely in pursuit of a degree not offered, that's a different story. Otherwise, perhaps the out of state school and/or state should reimburse the Georgia taxpayers in some way.
Regardless of the above, I for one consider the student and their parents selfish and ungrateful if you do not genuinely want to help your Georgia Universities to repressent us in the highest possible way, be it athletics, acedemics, or hopefully both.
I know it works both ways and many great players we have recruited out of state; however they to should look home first and with the great in-state talent we produce every year we'd be just fine without them.
April 30th, 2012
4:33 pm
Why should players in the state of Georgia stay in Georgia but it is ok for UGA's starting QB to be from Florida and its backup to be from North Carolina? If UGA fans are going to cry every time a player leaves the state then I think UGA should make a statement by not playing any players that didn't come from a Georgia high school.
April 30th, 2012
4:38 pm
Enter your comments here
April 30th, 2012
4:38 pm
Larry, I have to disagree with some of your post. I'm a UGA Alumnus and would love to see UGA get the best recruits. However, to say that they help out the state university before looking elsewhere would not be right. What if there is a ball player that say is a an engineering expert and to set himself up for the future wants to go to Sanford out in Ca. Can't fault him for that. UGA has much to offer, but it would just depend on the students major.
That's the great thing about the U.S. We still have freedom of choice!
April 30th, 2012
4:39 pm
Whether Ward comes in as a graduate assistant ,coach or recruiter of some kind it would be one of my priorities to get him on the staff as soon as last week. McGarity you need to make room for him some how. He has the energy and want that Garner lost years ago. This would be the best addition to Richt's staff, with the exclusion of Grantham, since he started coaching at Georgia.
April 30th, 2012
4:40 pm
Sorry, bad habit, I meant Stanford not Sanford…
April 30th, 2012
4:42 pm
They won two national championship in the last three years," ESPN draft analyst Mel Kiper said. "Nick [Saban] has done a great job in terms of recruiting and coaching these guys properly and motivating them properly."
While some in the SEC country have questioned some of Saban's recruiting tactics, his name is gold in NFL circles. His players are considered to have high football intelligence.
"For [Saban], it's just tremendous recruiting and outstanding coaching," Kiper said. "There are a lot of guys who are heavily recruited and don't pan out. In Alabama, you don't see many of these guys fall by the wayside. Most of these guys, Nick and his coaching staff, once they get their hands on them, they work with them. These guys turn out to be real good players."
April 30th, 2012
4:43 pm
@ Home… but the article stated that UGA had more players drafted in the Mark Richt era than Bama. What's your point?
April 30th, 2012
4:54 pm
@ AL, As if, having 48 extra players to choose from and to build depth with would not have helped?
Did you hear about the 19 year old Alabama receiver who got his clock cleaned outside a Tuscaloosa bar at 2:10 AM? It's against the law for a 19 Year old to drink Alcohol in Alabama. Who expects Saban to discipline him in any way at all? Saban never does!
I don't know what team you really pull for but it's always easy to spot a TROLL. My guess is you live to the West.
I have no idea what "You are Disney at its best" means, but back at you, maby it fits.
April 30th, 2012
4:54 pm
Reuter's list includes three members of Alabama's offensive line, including right tackle D.J. Fluker (listed as the No. 2 offensive tackle prospect), center Barrett Jones and right guard Chance Warmack (listed as the No. 1 and No. 3 interior linemen, respectively).
Meanwhile, the Tide defense is represented on the list as well with Jesse Williams listed as the No. 4 defensive tackle prospect and Robert Lester as the No. 3 safety prospect. Reuter's also predicts that junior C.J. Mosley will be the first inside linebacker taken in next year's draft.
"Nick Saban knows how to recruit linebackers — and fully utilize their talent," Reuter writes. "Mosley was lost at times behind big names like Upshaw and Hightower, but he is a big hitter and quick closer."
April 30th, 2012
4:56 pm
Home of Champions, Its good that Bama is resurgent, but Georgia has many more players in the NFL, its all cyclical Georgias time will come around again , and Bama will have a down cycle.
Bamas only one year removed from finishing 4th in the SEC west. Bama backed into this years MNC.
April 30th, 2012
5:00 pm
Bama is good as long as they can keep Satan, I mean Saban from jumping to the Cowboys.
April 30th, 2012
5:03 pm
Can you name me a NFL player who played for Saban at Bama or LSU who is a pro bowler or who has already had a long career?
MT Cody had zero sacks in 2011
UGA has at least 20 guys right now who are long time NFL guys and/or are making pro bowls.
April 30th, 2012
5:06 pm
You say Richt will never win a NC at UGA. And you know this how? Richt has been at UGA 11 years. Here is a list of coaches that coached 15 years or more before winning the big one: Bear Bryant, John Wooden, Bobby Bowden, Joe Paterno, Tom Osborne, Dean Smith, and others.
As for discipline, I would say the lack of suspensions at other schools indicates players getting off free. It is dealt with at UGA. Who knows how many failed drug tests occur at schools that don't suspend for first failed test?
April 30th, 2012
5:08 pm
Hines Ward is a great role model. He hasn't been arrested for anything in over two months, which is great for a habitual drunk driver.
Will UGA get Fulmer/Richt Cup points for Caleb King almost beating a man half his size to death?
April 30th, 2012
5:14 pm
GOT 14???? That is ALL that has to be said to ANYONE questioning Alabama and our pedigree!
April 30th, 2012
5:17 pm
Heck with the NCAA
April 30th, 2012
5:18 pm
Sorry to burst your bubble, but UGA has only one Fulmer Cup, and scored less points than Bama did in winning it in 2008, and did not come close to Auburn's record-setting score in 2011.
In early April, TCU has opened up a huge lead, with the SEC being represented by USC (tied for 3rd) and Arkansas and Florida (tied for 7th). Dogs have not been able to crack top ten.
And schools do not get points for former players actions. You did not name your school, but if it is plays big boy football, you can rest assured the glass house and stones applies to you.
April 30th, 2012
5:26 pm
Wes Mantooth,
Your remarks about no Saban players that are All Pro must indicate that you think
Saban is a much better coach than Richt. Because according to you he( Saban) has no players.
Also, Hines, A.G. Green and Mattew Stafford are not from Georgia. I guess you donot
think they should have stayed in their state.
To compare Alabama football and Georgia football as being equal just shows you how
dumb some fans are.
April 30th, 2012
5:27 pm
Please re-read my 3rd paragraph, 1st sentence:
"…or they are genuinely in pursuit of a degree not offered, that's a different story."
April 30th, 2012
5:27 pm
May is shaping up to be a very good month for UGA commitments. While I like the top ten recruiting finishes, would like to challenge Saban for those 4 February NCs he has piled up at Bama. Think we will be top five for a change on signing day.
April 30th, 2012
5:28 pm
Hines Ward may be a great player, a good recruiter, and possibly a good coach (not known yet?). BUT he's a lousy person and not a good role model. He's gotten in to trouble with the law multiple times and has been voted the NFL's dirtiest player on several occasions. From my point of view, UGA doesn't need any more of that influence near their players.
April 30th, 2012
5:29 pm
While TCU has amassed an impressive point total already this year you have to give Patterson credit. He heard about drug use among the team and had the entire team tested, knowing the results would likely be damaging. He dealt with it instead of pretending it didnt exist.
TCU is a perfect example of what discipline is all about. Yes, the players made serious mistakes in judgment and you wish they would (at all schools) avoid these kinds of things but having your poblems made public is evidence of a staff that takes such matters seriously. I suspect a Gary Patterson or a Mark Richt or a Will Muschamp or a Paul Johnson-just to name a few-will take the PR hit when necessary to deal with an issue head on.
That takes a lot more courage than looking the other way.
April 30th, 2012
5:29 pm
Please re-read my entire last paragraph.


text: Comments on: Joe Biden: 'God willing' we will fix Obamacare website Back to the article » Meghashyam Mali • | November 18, 2013 | 12:00 am Vice President Joe Biden may be looking for divine intervention to resolve the administration's problems with the glitch-plagued healthcare.gov website. "The truth is, we're going to fix it," said Biden on Monday about the troubled rollout of the administration's new Obamacare insurance exchanges. "God willing," he added. His remarks came after a tour of the port of Houston, as the... Web URL: http://washingtonexaminer.com/article/2539348 Share this article on Facebook or Twitter Print this article


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Talented Teacher Wins Students' Undying Admiration by Spinning Basketball on Pencil [VIDEO]
We don't know if he's got game, but he's sure got pencil.
We don't know if he's got game, but he's sure got pencil.
Why would a runner back out of a race over a number? You could say the devil made her do it.
Turtles and tortoises may move a bit slowly, but they make up for it in other ways.
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Shane Victorino had two hits and four runs batted in, and the Red Sox beat the St. Louis Cardinals, 6-1, in Boston on Wednesday night to win their third World Series in 10 years.


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February 21, 2014 5:57 PM
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U.S. and China Argue Over Contested IslandsOver the past 18 months, China has become increasingly assertive regarding longstanding territorial disputes in the South and East China Seas, regularly putting the PLA's naval strength on display as state-owned interests emphasize oil and gas prospects in the region. As tensions between China and geopolitical neighbors have been heating up, The U.S. has pointed criticism at Beijing's hawkish posturing and unwillingness to cooperate with
April 8, 2014 5:04 PM
China Training for 'Short, Sharp War' Against Japan?
Director of US naval intelligence James Fannell remarked at a public forum that China has been training its forces to carry out a "short,
U.S. Committed to Defending Japan, Kerry Says (Updated)
Reuters reports that the United States has emphasized its intention to defend both Japan and stability in the Asia-Pacific region "against
February 9, 2014 9:52 PM
U.S. Weighs In on South and East China Sea Disputes
Since the Xi administration came to power in 2012, China has become more assertive about longstanding territorial disputes in the South and
February 6, 2014 1:16 PM
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text:
By Deena Centofanti
Fox 2 News Health Reporter
SOUTHFIELD, Mich. -- It's the second leading cause of death in the world and yet many don't know the warning signs of a stroke.
In recognition of World Stroke Day, the American Stroke Association and the Ad Council have a new public service announcement to help teach everyone about FAST -- the acronym that will help you diagnose if someone has had a stroke.
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Youthful and modern in design is this Chloe Tracey Satchel Handbag. Made out of metallic tan leather and silver tone hardware, its exterior features a front flap compartment, two vertical zipped pockets with attractive tassels, and four protective feet for added durability. It also offers double comfortable leather straps and a wide top zip closure embellished with a detachable signature frame pendant. Its interior is lined in a matching textile and features a roomy main compartment and a zipped pocket. This eye catching beauty will surely bring on compliments.
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Adams Papers Indexes | Adams Papers, Cumulative Index to volumes published through 2006 | A | Andrews, Jonathan, defendant, No. 2
Editorial Note [Legal Papers of John Adams 1:107]
Writ of Review—Stewart et al. v. King: Cumberland Superior Court, Falmouth, June 1774 [Legal Papers of John Adams 1:114]
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text:
Data Updates
Keeping you up to date on the latest data releases.
September 2014
- 08.30.2010
- Personal Consumption Expenditures
- The Personal Consumption Expenditure (PCE) price index rose at an annualized rate of 2.9 percent in July, as energy prices jumped up 35.9 percent. Excluding food and energy prices (core PCE), the index increased 1.3 percent, compared to a 0.5 percent rise in June. Its 3-month annualized growth rate currently stands at 1.0 percent, 0.4 percentage point below its longer-term (12-month) growth rate.


text:
Posts tagged Pink Bouquet
Posts tagged Pink Bouquet
This pink and gray garden bouquet can be recreated with:
Rosey Pink Roses
White Hydrangea
Pink Peonies
Dusty Miller
Pittosporum Greenery.
This sweet Pink & Cream Rose Bouquet can also be carried by your bridesmaids. Wrap each lovely bouquet with an elegant Metallic Gray Ribbon.
Wonderful Mix of Flowers! Whimsical but Elegant!
(Source: zazzle.com)
I Love this Peonies and Roses Bouquet.
Bouquet Recipe:
* Photo Credit: Wedding Chicks
(Source: zazzle.com)
There are a few colors on the spectrum that I think are crowd pleasers and pink is by far one of them. It is delicate, lovely and reminds us of all things pretty. Just like this bouquet recipe designed by wedding florist Oak & the Owl Interior and Floral Design Studio.
Flowers needed to duplicate this bouquet
* Photographed by Tonya Goettsche.


text:
BUT, I think a Theme Park attack is too predictable. I don't know, I'm sure it will bother some people, and change their minds, but it isn't changing my views on family vacations, or traveling to Theme Parks.
I think Brian is correct though. They would most likely go for DC, New York, Vegas, or California before a theme park in Florida, or specific others.
Forget Gatorade & toothpaste. They don't do body searches at theme parks so it would be a simple matter for a terrorist to carry explosives on their person. They only check bags and even have a line you can go on if you don't have a bag to search - imagine that.
Believe me, I'm fairly certain that even if theme park execs spring for beefing up security, the terrorists of today could still pull a fast one on security guards if they wanted to, don't you agree? Oh, it would look great in the media, "Disney steps up security promising a safer vacation for you and your family." They'd love to use that to justify the 50% inflated cost of a ticket.
Extreme measures take extreme dollars. I'm not willing to pay an exorbitant rise in ticket prices to see the mouse just to ensure that the family of five riding Space Mountain next to me didn't bring a sports drink and a tube of toothpaste into the park with them while there were no measures taken to ensure that the group of five without any bags to check weren't under even more suspicion than them.


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"Sharing Fee" Told Afterwards
Tonight, DH, DD, and I went out to dinner in a nice Italian restaurant in a hotel (but no associated with the hotel). DD is 9. I'm trying to lose weight but wanted to enjoy a nice meal without overeating, and you know how restaurant meals are large enough for 2-3 diners, right? Well, we ordered two regular entrees and 1 iced tea; this is what we normally do no matter where we are - we share with DD so that we don't overeat (cuz I can eat my meal AND some). We don't drink alcohol and again, in keeping with trying to lose weight, didn't want added calories from ordering soda, hence iced tea, which my DH doesn't drink. Our waiter was efficient but was not especially friendly (not surly, but used no more words than he had to). The food was great; my pasta had about 50 small tortellinis (as an example of the large entrees).
At the end of the meal, I hand him my Entertainment card - for those who are groaning, let me just say that we always tip on the full amount and then some. He takes the card and says, "there's a $6 sharing fee." While he was gone to get our check, DH and I discussed this "sharing fee," so when he came back, I asked if this was disclosed on the menu. He said, "It's not, but it is our policy. For pasta, we charge $6 and for steaks, we charge $10. There's nothing I can do about it." I replied, "It would have been good to know ahead of time because we could have ordered her something instead." He said, "oh" and did look surprised as if he hadn't thought of that. BTW, a grill cheese (yes, Italian!) was $8. Oh, and he didn't split the order - he gave us an extra plate (that cost $6 to wash, I guess).
We tipped our normal, based on the total AFTER deducting out the fee. We thought about not leaving as much for tip, but my daughter said, "no... we asked for more bread two times!" And in case it matters, we were there for no more than 1 hour, and there was no other diners waiting for a table.
What are your thoughts on what, if anything, I should have/could have done about this fee? We're not going back. My DH is a little upset... he told me to remember to post on Chowhounds! He thinks the waiter added it after seeing the Entertainment card (possible, since he said it right after he took my card); I thought he might have forgotten to say anything when I said my DD wasn't ordering anything. Thanks for your feedback.
As someone who have worked in the industry before, I can understand why the waiter had formed certain opinions of your party, especially if you were sharing with a 9 yr old and asked for bread twice. May be the sharing fee is at the discretion of the wait staff and he exercises this whenever he sees fit, granted that this fee should be been more prominently advertised. Incidentally, we almost always ordered an appertizer seperately for our 3 yrs old. Often, an appertizer is less than or same as the sharing fee. I supposed that you could have spoken up to the management about the sharing fee and they may or may not take it off for you, but either way, you are not going back there any way, right?
re: stjamesb1
As a long term industry worker myself, I too, can understand why the waiter formed certain opinions of the party, but that does not excuse the behavior. Either you do have a sharing fee or you do not have a sharing fee. If you do, it should either be on the menu, verbally given as needed, or ideally, both. Otherwise, it's just plain sneaky. I don't care who the customers are, or what warning signs were raised. You can't have policies that are at the servers discretion. Especially ones that are not stated. One thing I have learned is that people will always surprise you. You have no way of knowing how they will treat you in the end, unless you treat them right in the beginning.
Frankly, I think you should have definitely brought it up with management. If the server had simply forgotten to mention it when you ordered, he would not have conveniently remembered when you gave your entertainment card. Maybe, he just had a hard time telling you about the policy. Maybe he hates it, but knew that he had to tell you sometime, but the fact is, if it is a policy, you should have been warned at least when you ordered.
re: hilltowner
What does the waiter's forming an opinion about the customer have to
do with whether the restaurant tries to exact an otherwise undisclosed
sharing fee?
re: taco_belle
First of all I need to say that the rest/server in question was in the wrong. All fees and charges need to be disclosed prior to the customer ordering.
As far as opinion forming and Entertainment book coupons/cards -
The intent behind a restaurant agreeing to being included in the book is to gain exposure and attract new customers. A secondary goal is to assist the community in that much of the funds raised through sales of these books go to worthy causes such as school activities. I did that with my rest. The first and second year that I participated saw many new customers come in, some of which became regulars.
The third year I began noticing a new class of diner showing up, the "coupon diner". The coupon diner does not eat out unless they have a coupon/card. The coupon diner NEVER orders anything other than what is covered on the coupon - no drinks, no appetizer, no extra of any kind unless it is free. The coupon diner invariably leaves no or little tip, regardless of the service they receive. The coupon diner trades coupons they do not use with other book holders to get more coupons for places they like. The coupon diner rarely introduces others to the rest. All in all a very losing proposition for the restaurant owner and servers.
This class of diner became so prevalent that I completely withdrew from all coupon programs and turned to other methods to help support local schools, clubs, and organizations.
Before any flames start - This does not justify bad treatment or lower service. It does not justify hidden fees and policies. NOT ALL coupon users are "coupon diners". But it does explain why sometimes an opinion is formed.
re: hannaone
That's really interesting that you saw a pattern of the Entertainment book users. Hmmm, maybe in the beginning, it was more the charity-minded (specifically those with more money) folks who knew about the book, and then later it was found out by more the bargain hunters. Anyway, yes, I agree... I do understand why coupon users aren't always looked upon favorably... I guess deep inside, I just wished it didn't happen.
I've bought the book for many years... maybe 20? Just seems like a really long time. Especially when I just starting working and then immediately bought a house (great idea thinking back, but at the time... there were many times when we only had money for mortgage and gas and sometimes had to go back to our parents' houses for rations!), my husband or another friend and I would use the card/coupon just as you mentioned (two of the cheapest entrees, water only), but we always tipped accordingly (OK, maybe the first year I only tipped on the actual bill and didn't add back in the deducted meal because I didn't know better, but I did quickly after reading it on the coupon/book). Now we order however we feel like, which sometimes just ends up the old way.
By the way, the other day we went to Peter's Cafe in Millbrae and asked for a plate for my DD just in case she wanted to eat (she had already had dinner earlier). The server smiled and said, "of course." My DH tipped a couple dollars more just because of that! :-) We always get good consistent efficient service there.
re: boltnut55
It wasn't just the entertainment book users, and not every user was the type of diner I described. We participated in several school and charity coupon books also. The "coupon diners" would collect coupons from everyone they knew whether they themselves bought the book or not. I even had one party try to present three different coupons from different offers, as well as the E book coupon. They were extremely upset when I told them I could accept only one coupon.
I always gave everyone the same service regardless. I just wanted to explain in my earlier post why some people do form an opinion.
re: stjamesb1
restaurant veteran here too. surcharges are not at the *discretion* of the waitstaff. either it's house policy or it's not. if i were his manager, i would have fired him.
to the op:
i would definitely have asked to see a manager, explained the situation and if not offered to have it removed from the bill, refused to pay the sharing fee.
tell your friends. and don't go back. bad word-of-mouth can kill a place. most times, deservedly so.
If it wasn't printed on the menu or posted somewhere, and especially if it wasn't printed _and_the server didn't say anything when you ordered, I'd have definitely said something to the manager about it. Policies that aren't posted aren't actual policies that customers can work with.
I agree about not going back, it sounds like a sketchy sort of thing. And a $10 "sharing" fee for a steak is absurd regardless.
re: ccbweb
How about the name of this particular restaurant so other's don't get caught in the same trap? My husband and I use Entertainment cards when we can, but I have always shown it when the server first comes to the table. I used one to take my Mom out to lunch one day and the waitress spieled off a bunch of menu items that weren't included. When I pointed out to her the coupon clearly stated the items were included she checked with her manager and when she returned and told us it's their policy, so we ordered accordingly. I always show any gift cards/coupons before we order. Saves potential hassels and misunderstandings later. As far as the sharing fee goes, that's ridiculous. My husband and I share appetizers all the time and we've never been charged a sharing fee. If it wasn't clearly noted on the menu I'd have protested.
Fees *must* be disclosed up front so that you can plan your meal accordingly. It should at least have been printed on the menu but ideally also disclosed by the server. You cannot be held responsible for additional charges you are not made aware of.
You had/have every right to address this w/ mgmt.
Assuming you resolve the fee issue satisfactorily (and I don't think it is too late) why wouldn't you go back (as you indicated that you enjoyed the food)?
re: HDinCentralME
"Fees *must* be disclosed up front so that you can plan your meal accordingly. It should at least have been printed on the menu but ideally also disclosed by the server. You cannot be held responsible for additional charges you are not made aware of."
I completely agree with this. They cannot tack on a fee without having previously disclosed it to you - restaurant policy or not. When the three of you were sitting there and you only ordered 2 entrees, the waiter should have immediately understood that you were sharing - and disclosed the sharing fee *at that time* -- NOT when you paid the bill. The fact that their "policy" is not even on their menu, as stated by the waiter, makes this very suspect. How can they charge you for something they haven't told you about ahead of time?
A call to the restaurant management, even a day after the fact, should resolve it.
re: LindaWhit
Agree completely with the above. I would have demanded to see the manager, and have said "I don't care what your 'policy' is. It's not on the menu nor was it told to us. We're not paying it."
And yes, I would've taken some out of the tip.
I'm confused as to why you don't say what place this is.
I wouldn't have paid it.
You can't be charged for something you didn't have a chance to agree to. If it were on the menu and you missed it, that is one thing. If its not there, they have no business charging it. Especially if they didn't plate it as two smaller entrees.
The "nothing I can do about it" is a load of hooey. Restaurants have great discretion in what they charge for and what they comp. If he had to talk to a floor manager to do it, that is easy to do.
Next thing you know they will try and charge you for taking a bite of someone else's dish.
I don't think the fee should just not be counted in computing the tip - I think it should be deducted from the tip.
Some places just do it right, and others don't get it. I recently posted an extremely favorable review of Sasse's, in Fort Myers, Florida. They charge a $6 fee for sharing entrees, and it is clearly written on the menu. And for their portions and price point, it is entirely reasonable. Their salads are meant to be shared, can feed three or four, and are not subject to the fee. Their entrees are easily enough for two to split or for one person to eat and have enough left over for another meal -- hence the charge. Otherwise almost all knowledgeable customers would share an entree and there goes any profit and ultimately the business. I have also experienced them waiving the charge for larger parties eating many courses or if feeding a small child is involved.
re: nosh
Yes, if it's stated in advance, you can like it or not, but it's only fair to pay it. In this case it wasn't stated up front.
Personally, I can see this as justified in a high end place if they re-plate an order as two portions, but I think it is a little awkward to charge for an extra plate. When I eat out with the SO or family, we will often eat half of what is on our plate and then swap to share. Charging for this would be nuts.
In any case, its a fine line with some grey area for sure, but there is no way that it's appropriate to charge someone a spit fee they weren't told about in advance.
re: andytee
I agree, if its on the menu then its fair game. You can, ultimately, choose to order differently or leave the establishment altogther. I would be fairly upset, though, if I were expected to pay a fee and all I got was an extra plate set on the table. A fee should be for split plates, nor not at all.
re: andytee
My favorite dining companion and I like to swap plates about midway through the meal, too. But we find exchanging the plates ourselves is a bit awkward and gauche, especially in more elegant places. So we normally call over the server (and assistant) and have them execute the replacement. They hardly ever seem to mind.
re: nosh
by "execute the replacement" do you mean pick up a plate and move it to the other side of the table after it is halfway eaten? hardly seems necessary.
anyhow, i've swapped places with dining companions in some pretty formal places and never felt awkward or gauche, how different is that than passing a bread basket to the other end of the table? another method sometimes employed is to pass a bread plate to someone else and have it returned with a bite or two of their entree.
re: amyzan
I would so love to hear the conversation you have with the state attorney general's office about your $6 sharing fee. It's $6, come on.
re: jnstarla
Perhaps a letter to the Better Business Bureau would be more appropriate. Yes, it's only $6.00 - however it was charged after the fact, when the diners hadn't been told about it, and were told it wasn't on the menu. That, to me, is illegal, and it should be brought to the attention of someone. If it is NOT the "restaurant's policy", as stated by the waiter, than he lied and should be fired for it.
I really wish the OP would let us know if they had any conversation with the restaurant's manager the next day, or has done anything else about it.
re: jnstarla
The amount of the charge doesn't matter as much as the principle. Policies like this have to be disclosed to be legal.
re: jnstarla
I've been thinking about this, and I don't think I was clear in my original post. I'm not saying I'd file a complaint with the attorney general, but rather ask what recourse to take, because surely this isn't a legal practice? and yes, Linda, it'd be good to know if the BBB has a record on this restaurant. If they don't, it might be worth the OP's time to start one.
Ok, everyone! Thanks for all your comments so far. Every so often, especially since I have access to the internet and LOTS of opinions, I need confirmation of my reasonableness before I go the next step. I called this morning and asked for the manager but was told that he will be in tomorrow morning, so I will call back tomorrow.
What do I want to get out of the conversation? I want to let him know about what the waiter did and why it was wrong. I will explain how I normally tip (in case that was the concern) and that the purpose of being on the Entertainment book is to attract new customers - if they love the place, they will come back without a coupon. I am assuming that he will be on the side of the waiter because he's the manager, and it's his or the owner's policy - on the check, there was a line item that stated "Sharing Fee" with the charge next to it, so it's not like the waiter disguised it as something else. We were upset, so we paid in cash and didn't take the receipt with us (so no proof of what we paid unless the restaurant keeps track). I will also tell him that I think he may have already added on a tip (based on my calculations and what I read on yelp.com about this restaurant) - so we may have double tipped and want to look at the check again I guess at lease, I'd want my $6 and extra tip back, right?
Anything else you would do/say? Especially if his reaction is, "that's our policy." Obviously, it'll go a lot better if the manager says, "I can't believe my server did that. I will credit you in cash right away!" But I doubt that's the way it's going to go. I anticipate his thinking is that three people came in, ordered two entree and 1 drink, and gave them an Entertainment card, so he's losing money and needs to add to his bottom line.
Thanks again. BTW, I will name the restaurant after my conversation with the manager... I just didn't feel right doing it at the time I posted a couple nights ago.
re: boltnut55
You probably won't get the 'extra tip' back since you paid in cash and have no receipt. But he might give you the $6.
re: boltnut55
"Anything else you would do/say? Especially if his reaction is, "that's our policy." "
If it was an UNSTATED policy until the bill came, I still have to believe that was illegal, and he should definitely refund your $6.00. And if the waiter added on a tip prior to you adding on a tip, that is an insult to injury as well!
re: boltnut55
your tipping habits are irrelevant here. since you paid in cash, i doubt you'll get a refund since there is no record or proof of what you left.
if there was a line on the tab for "sharing fee" is it possible you missed this on the menu?
you can ask him to fax a copy of your bill to examine, although cash payment tabs don't always get saved.
re: hotoynoodle
Nope... we saw a gratuity fee of 10% for 5 or more in a party, but no split order fee or sharing fee. The waiter also said that "it's not on the menu, but it is our policy" and then quoted the whole $6 for pasta and $10 for steaks thing. I live about 15 minutes maximum from the restaurant, so I'd be happy to go in person to examine the receipt cuz it's less about the money but more about the principle and the feeling afterwards of getting ripped off. OK, time to make the call... and I'll report in whenever I'm done. Thanks again, everyone.
re: boltnut55
While it was wrong of the waiter to not mention the policy when you ordered and the policy certainly should've been on the menu I doubt you will get your money back.
Nor do I necessarily think you should. Try returning something anywhere without a receipt/proof of purchase... it doesn't happen. Since you don't have any proof of your meal or of being charged this fee it just isn't reasonable to expect the place to hand out free cash.
How many restaurants get people claiming something but not having a receipt? Well.. in my time in the industry I have had 9, yes 9 people call wanting something from me with no proof of having dined- and yes, claiming to have dined on a day we were closed or for lunch when we weren't serving lunch.
Should good customer service dictate that you are always given the benefit of the doubt? Well, in the eyes of the restaurant you don't spend much, use coupons, bring in children you don't order a seperate menu item for and are a complainer- in general, not a good bet for benefit of the doubt (I am not personally attacking you I am stating objectively how managers approach this from a "minimizing loss" standpoint).
As to those who believe that nasty words should be spread around by people who have a single bad experience at a restaurant. Seriously... destroying a person's business over $6 or the like? Do you think even a total jerk deserves to lose their livelihood over $6? ...and when people slander restaurants and the business goes under it isn't just the "bad" employees and "bad" managers who lose their jobs.
Really... does everyone working at a Home Depot deserve to lose their jobs because of a bad customer service choice by one or two people? What is it about our industry that inspires such bitterness and animosity in the consumer?
re: lebelage
A total jerk who is in the SERVICE industry may well deserve to lose their livelihood over $6. It's not the money, really, it's the way you treat your customers. I've had people try and cheat me for as little as 50 cents and it still left me with a bad feeling. There are so many restaurants out there... why go to one that's going to charge you a "sharing" fee that's not on the menu and not disclosed when you order? What else might they come up with when you don't order enough to make your server happy? A bread and water fee?
If a restaurant gets good word of mouth business, I think it's only fair that the negatives get told as well. If i'm going to recommend a restaurant to friends, i'm going to make sure they know if there are charges that I consider unreasonable. It's part of the total experience, and a perfectly valid consideration when making a choice in restaurants. Why go to the place that tries to sneak in hidden charges when you can get food from someone nicer? The restaurant manager/owner doesn't deserve to have business... it's something they need to earn. Same with anyone else in the service industry.
re: lebelage
The $6 woldn't bother me by itself if I were the diner/OP. But, any business, I don't care what it is, that starts adding unlisted charges after I've already used the service in question is one that I'm not going to be happy with. The issue I have is that the charge wasn't listed. If I'm at my doctor's office and they start adding unlisted charges at the end of the visit and say "oh, we don't post it or tell anyone ahead of time, but its our policy" I'm not going to be happy. If Home Depot says after installing my sink "oh, we have this list of charges that we don't post anywhere but now you owe us this amount instead of what was listed ahead of time" I'm not going to be happy. Further, especially in this case, the OP hasn't listed the name of the restaurant in question and is waiting to identify it, if at all, until after they speak to the manager/owner. The fact of a fee is one thing, not listing it so that people can't make informed decisions is quite another, regardless of industry.
re: lebelage
Apparently the owner/manager won't be in until later this afternoon, even though another person I spoke to said she saw him - gives me a great comfy feeling on how the conversation is going to go. I acknowledge what you've said (such as what we look like to a restaurant and whether to disclose the name of the restaurant over $6 - which is why I haven't yet) and to ensure I don't get my hopes up high, what you said IS what I'm expecting as the result. Someone else I spoke to said there have been MANY similar complaints (she's affliated with them, not an anonymous person on the internet). More to come.
re: boltnut55
Since you live so close, you should drive over there and chat in person. At least, that's what I would do.
You could have asked to see somebody who COULD do something about it, and refused to pay it on principle.
You are not being unreasonable, and I totally understand that it is not about the $6. Considering that you don't have the receipt, tho, the manager may feel less inclined to offer you a refund, and instead offer you something else...say, comped appetizers on a return trip. S/he should want to make things right with you, but since you can't prove you were actually there (ie no receipt), the 'make up' gesture will likely be in the form of a discount as opposed to a refund.
re: ricepad
Agree with all the above except Lebelage. Without a receipt, it is unreasonable to expect a cash refund. A corresponding gift certificate is in order.
Two similar concepts on two threads.
Let's get the easy part of this discussion off the table. There is NEVER an acceptable situation in which a server charges for something that is not disclosed on the menu.
That being said, the first discussion in this case was the OP speaking to the server, who seemed to have a less than adequate attitude. The next discussion should have been with the manager. The OP had an interesting situation in that there was a precocious 9-year old. If you do not want to have this discussion in front of the little one, ask the SO to meet you at the car. Then discuss with the manager. If that leads to no results, then obviously this is a no-return scenario. Would I reduce the tip to the server? Probably, it was the server's responsibility to inform the table of the split fee and given the attitude described, probably not a big tip to start.
Now to the interesting part:
I think there is a difference in splitting an order and sharing an order. The former is performed in the kitchen and the latter is performed at the table. I think there is a big difference between the two. Rare have I seen the food presented in a split order not be greater than a single entrée. The kitchen delivers more food and performs more tasks, so Jfood has no problem with a split fee for this service.
On the other side of the coin, when a resto delivers a single plate of food and an extra dish and the custom "slides" some of the food from one plate to the other, a share fee seems unreasonable, but if properly documented on the menu, that's the policy and order accordingly. If the server assists in the sliding of food at the table then this is an added service and the server's tip should increase.
The latter seems to be the case in the OP's description of the sandwich. But let's place a slightly different scenario on the table. If the resto charges $9 for a full sandwich and $5 for a half and the custos order a full sandwich (which is usually cut in half) and an extra plate, should it be charged the $9 for the whole or 2 * $5 = $10 for the two halves? Good business sense would indicate charge the custom $9, serve a good sandwich and you will have a return custom, charge the 2 * $5 and ill-will will be created and you will probably lose that custom and several of the custo's friends.
RESULTS - finally. First of all, thanks for your input. As I mentioned earlier, I just wanted confirmation I was on the right track. This is also a lesson for me. If I had only said something to the manager (who is the owner, by the way), this would have caused me so much angst, and y'all wouldn't have had to listen to me vent. I didn't say anything at the time because I was in shock and didn't know how to quickly respond. I also want to make sure I was being reasonable. And it was very quiet there, so I didn't want to make a scene (thanks, jfood, for giving me an idea for next time)... I'm no good with face-to-face "confrontation" - it makes me clammy and stressed. Below is going to be long because I want to cover everything.
I didn't mean to hold everyone in suspense, but I had a hard time getting the opportunity to speak with the owner. I had called and asked for the manager on Monday but was told he wouldn't back until 10:00 a.m. on Tuesday. I called around 10:30 and was told that he wasn't in but to call back at 1:00 p.m. This restaurant leases from a hotel, so I called the hotel and spoke to someone there who said that they have received complaints about various problems, including hidden fees. This person also mentioned that the owner WAS in. I was told to let the manager of the hotel know of the situation. I left a message, and he graciously called me back but told me that any compensation would have to be done through the restaurant owner. I got a hold of the owner/manager at 1:15, but he told me he had to leave and would call me back at 2:30. He didn't. I called him back this morning, and he told me that someone tossed out the note in which he wrote my number.
I was actually very surprised that he took the time to hear my vent without getting defensive. He did acknowledge that there are many reasons why people don't each order something, that he's done the same, that it is the customers' decision on what they want to do, and that his server should have told me about the fee first. He said it is their policy to charge a "split plate" fee but that they haven't made the changes on the menu yet (I didn't lecture him about not charging unless it's on the menu - I'm sure he knows that). I explained that I could have ordered a meal for my daughter if I knew ahead of time. I also told him that I may have been charged for the tip already and want to hear the itemized bill. FYI - I know they have records because in my work, about once a month, I call up restaurants to verify what someone has eaten (I'm a recruiter, and our company doesn't pay for alcohol. Candidates are supposed to include their itemized receipts, so when they don't, I call the restaurant). He said he would call me back by tomorrow (Thursday), but he called back within an hour.
He read me the receipt, and I wasn't charged the tip twice, so I told him that I want to drive over and get my $6 back and asked him what time he was going to be there - from yesterday's and this morning's conversation, I knew he was going to be in and out. He said "6:00." I paused and said, "Can I come in 30 minutes instead?" because I'm feeling that he's purposely picking an inconvenient time (I'd be cooking dinner and there's a lot more traffic!), and he said it was fine. I drove there. He got up right away from the bar and came over. I introduced myself, and he handed me a wad of $1 bills. I asked him to explain what he means by the "split plate charge" in case I came again. He explained that it meant an extra plate, NOT asking the kitchen to do it like we all seem to agree. As I went out the door, I looked through my "wad" of bills, and there was only 5 ones, but that's my fault for not checking before I walked away from him. I didn't check because I assumed that he wouldn't short change me (maybe an honest mistake, maybe not), and I wasn't going in there again to ask for my $1. It's not about the money (although it paid for my lunch - burrito take out). I totally feel MUCH better now, like totally at peace, which was why I said in my opening paragraph of making sure next time I deal with something head on instead of letting it stew.
To answer some of the comments/questions above: with an E coupon, I leave it on the table. With the card, the book tells us to give it to the server at the end; however, I think I will leave the card out as well. One of my friends actually gives a speech, "I'm using the E card/coupon this evening, but I will tip on the full amount." I think I won't resort the speech yet.
I'm totally one of those who doesn't dress up unless I have to (you can't tell anything about my net worth by the way I look because I've never placed emphasis on that, and yes, I know that's not how our society works. But when I hear people say to me, "you are the nicest person I've come across in your position/field/company/neighborhood/____" that's good enough for me. One time someone said I was the nicest person he's ever met who had a relative buried in Cypress Lawn! - we were talking to different gravestone companies). I am also one of those who will surprise you. I take the time to write the "your employee was great" letters, tip appropriately, tell others about a good place, etc. I think it's a vicious cycle for a server to make assumptions about my ordering habits, potential lack of tipping, and treat me accordingly, because it is a self-fulfiling prophecy.
I probably wouldn't go back because I can get good food elsewhere; plus really, the next time I go there, I'm still going to order the same way (two entrees, three people), just no E card... so I'll still be charged a sharing fee, especially now that I know. Being on a diet, I don't want all that extra food even to take home. They are a member of the BBB and has had one customer complaint that was resolved. I'm not going to file, since my situation is technically resolved. Regarding the name of the place, I've really strugged with this, but because all that I've said is true, and because they will continue to charge the fee that's not on their menu, I will. It's Ristorante Portofino in Pacifica - great view, large portions, good food, you know the rest.
Thanks for your interest in my saga, by the way. I really didn't expect all of that.
re: boltnut55
BN55, glad it was finally resolved. And after doing a quick search for Ristorante Portofino's reviews, sounds like the horrible management and surly waitstaff aren't worth any more trouble or any more of your time.
I still cannot believe that they were actually charging you for an EXTRA PLATE vs. them splitting the entree in the kitchen. And I doubt it was an "honest mistake" that he didn't give you the full $6.00 back. This entire place sounds like one to be avoided at all costs!
re: boltnut55
Wonderful story and to say you do not like confrontation yet drove to the resto is a great story. And like others before and after me on this thread there is NO WAY the missing buck was an honest mistake. There are so many nouns to describe that goniff, and you did the correct thing, forgetaboutit.
That $1 will be one of the biggest money losing stunts the manager ever did as the chow-web spreads on this resto.
Thanks for checking back in.
re: boltnut55
I have awaited the resolution of this probably more than I should have. Nonetheless, I applaud you for being so level-headed and for your ability to clearly articulate the problem with the manager. I, like you, tend to get flustered in the moment, so your making this public actually provided an excellent learning opportunity for me. Thank you. I would also like to add that many others (ESPECIALLY JFOOD, geez your wisdom astounds me!) also provided points of view that I may never have considered. I stumbled onto these boards purely by chance not too long ago, and never would have expected for such a "life lesson" to take place!
re: boltnut55
Great experience! You were brave!
Portofino probably has an undisclosed $1 fee for "returns."


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SharePoint Developer
Job Summary: The Developer supports the organization's existing software or systems infrastructure and develops new technologies as needed. Researches...
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MD - Hanover
Sr .NET Developer
Our client is seeking a strong web developer to support their develoment team of 20 with a large integration project. The end users are Library...
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SharePoint Analyst
We are actively looking for a SharePoint Analyst/Administrator with SharePoint experience, SharePoint 2013 a plus. Candidates that have SharePoint...
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