text:
When is a Split Charge Appropriate?
- j
- JB May 6, 2006 10:46 PM
My wife and I split a pizza, a pasta dish and an osso bucco and we were charged a $2 split charge. I think that this was petty on behalf of the restaurant. If we had only ordered a single dish between the 2 of us, I could see the split charge but, we ordered 3 dishes plus drinks. Opinions please.
depends if it was listed on the menu.
if it's the policy clearly stated, then buyer beware.
i agree that is seems petty--try to ask first in the future.
if you are the ones dividing the dish, no charge. But if you ask the staff to do it, then check to see if there is a charge. I imagine at high end restaurants, should be no charge, IMO
Hm, didn't you leave out a few details...
Was it served in three courses? Did you each get a plate per course plus the serving plate? Was this $2 per item ($6 total), or one $2 charge for all three?
You didn't give enough information for me to decide, though I am leaning against you. I would add that a split-order charge should be on the menu, but you don't state whether it was or wasn't.
re: SteveT
3 courses.
We each got a plate plus the serving plate for the pizza. The pasta and osso bucco were each served on 2 seperate plates.
There was only 1 $2 charge.
I believe that the menu stated $2.50 for a split.
Again, my question is of appropriateness. In my experience when 2 people order 3 dishes the split charge is waved.
I thought that its purpose was to charge when 2 people come in and order 1 dish between the 2 of them to split.
re: Gumball
English, please.
And don't you DARE take it out on the waiter when it's the restaurant's policy. The waiter had nothing to do with it, and quite literally lives on tips. But then, that topic has been discussed ad nauseam, so I'd better shut up about it now ;-)
If the menu mentions a service charge, then the restaurant is entitled to go ahead and do the split plate charge since they warned you beforehand no matter how many plates you order. I personally think that split plate charges are absolutely preposterous unless they're giving you something extra besides a second plate; if a place is THAT desperate to make an extra buck, I think they'd be better off to raise the prices by 10 or 20 cents across the board and make splitting plates something you can do for no charge. The *one* restaurant I have seen do a justifiable plate split charge is AZ88 in Scottsdale AZ. They charge $2.50 for a split order on the sandwiches or burgers, but for the $2.50 you get an extra portion of the side order.
re: JK Grence (the Cosmic Jester)
The Bifteque (Sp) does this too. If you are willing to share your sides, like your salad and potato, then they will just serve your meal divided into 2 servings, but if you pay the fee, you will get separate sides for each person.
re: JK Grence (the Cosmic Jester)
I don't necessarily think split charges are "preposterous." I work at a restaurant where we serve very large portions, and I WISH we had a split charge. I think they simply discourage patronage from the wrong type of clientele. There's nothing more frustrating than having to wait on two people who only drink water, eat obscene amounts of the free bread and split the most inexpensive dish on the menu. These people are typically (not always, but 9/10 of the time) concerned only with eating as much as they can for as little money as possible. They don't tip well, and even getting 20% off a meal that barely breaks the $10 mark doesn't begin to compensate the staff for the effort that went into serving these people. It might sound harsh, but if you really can't afford to go out to dinner, don't go out, and don't make the people who wait on you suffer because you're too cheap to pay for a real meal.
That being said, the split charge on your bill, under the circumstances you outlined, DOES seem preposterous. I would never argue that a split charge should be added to a 2-top that orders THREE dishes, particularly if it didn't require anything additional on the part of the kitchen in terms of preparation.
And don't assume the charge wasn't the server's fault. Plenty of places leave automatic gratuities and extra charges up to the server's discretion, and if there's a key for the additional charge in the computer system, he could easily have snuck it onto the bill in order to up the total.
re: Al_Pal
one thing....."wrong type of clientele"..?
re: gudeatz
never worked in a kitchen huh?.......
re: gudeatz
Not true- split charges are fine when you are sitting 2 and ordering for 1, but in this case it seems excessive, but why get worked up over 2 bucks?
re: gudeatz
Chef's perspective (here's why we do it):
we prepare additional sauce, vegetable, starch and garnish (extra cost)
need to make "x" amount per table to be profitable (split plates reduce this number.)
fine dining restaurants operatate on smaller margins than casual, high-volume restaurants.
I am not asking anyone to feel sorry for restaurant owners, but please realize that there are legitimate reasons for these charges--it is not just greed.
re: Boris1
I'm not taking either side of the appropriateness of the split charge...i guess i really don't have a strong opinion on it. I totally understand your reasoning about the extra sauce, veg, etc + labor involved on the staff's part, but what if the dish is prepared and presented in exactly the same way as it would be to a single person and then just split at the table by the dining party? Should there still be the fee b/c of the reason you stated about the restaurant needing to make "x" per table to be profitable, or do you think in that case, there should not be a fee.
i don't think it's ever appropriate, especially in this case where 3 courses were ordered. i think charging people for splitting dishes looks petty, greedy, and just sours someone's dining experience. if you really think about it, splitting a dish is not that big of deal and can make the difference in whether guests leave happy and come back, or leave unhappy and tell everyone about it. i've waited on several couples who asked to split an entree, were thrilled that we happily accomodated them as well as split the dish on two plates, and have come back with friends (and each ordered their own dish). it's not great for your sales average, but you really only encounter people who want to split an entree once, maybe twice, a night.
the one thing i hate about people splitting a dish is when they complain later that the portions are too small!!
No split charge, no corkage, no cake plating fee. Why go to a restaurant? They are providing a service, this is how they make money to pay for their product, staff, utilities, rent. It seems many CHers feel nickeled and dimed, I can attest that restaurants feel the same way.
Often a restaurant will charge a "split" charge (notice it isn't a "share" charge) when splitting the dish onto two (or more) plates requires that a larger portion be served for it to be aesthetically pleasing... Most chefs would rather give a portion (if it's a split) that is larger than half, to not have their plated dish look shabby. You're getting more, therefore, you should pay for it. Many restaurants refuse to split dishes for this reason. Nobody should ever be charged for share plates. That's greedy.
re: corkdork
ITA that people shouldn't be charged for share plates.
I'd say if they split the food in half for you on two separate plates, then they can charge. I never say "yes" to them splitting the plate whether there is a charge or not. Completely content doing it myself. It definitely does seem petty to charge you when you ordered two or more meals though.
I'm reviving this thread instead of starting a new one...I was thinking about this topic recently because my mom & I often go out to eat together, and neither of us has a very big appetite so we often share, usually one app, one entree, and one dessert. We're both (ahem) economical people who do not enjoy a split plate charge, so if there is one listed on the menu, one of us will order the app and the other will order the entree, and then we just share - which is totally fine for us. However, many restaurants will split for free - and very nicely at that. This solution to the split plate charge has worked out very well for us at dozens if not hundreds of meals.
I know that restaurant owners need to make money to stay in business, but I do have to quarrel with the idea that there is a predetermined amount that people are obligated to eat when they eat out. I'm a smaller-than-average person and I know how much food I need, and sometimes it's not that much. Sometimes I get my leftovers to go - and they don't charge for that. And I think sharing is really fun. Bottom line is, I'm happy to pay for what I order - but I don't think I should have to pay more to eat less.
re: aching
Many places, when they charge a split plate fee, actually plates the 1 meal on 2 plates. When my friend and I did a split at a restro for a pasta dish, they brought out 2 plates that looked as if they were a whole entree rather than half. We have eaten there before so we do know their portion sizes. Since the meal is over $15 and the split was $5, it was a bargain! Whenever we go to this place, this is how we now order. If you think of it as Buy 1 get another 1/2 plate of the same for only $5, then it may not seem as horrible.
re: aching
I agree with aching. Some restaurant portions are huge, especially when you only weigh about 105 pounds. I'm as into trying great chow as the next 'hound, I just physically can't eat it all at once--I guess I'm like a mini poodle 'hound, as I can't eat as much as a great dane. I can almost always make two and often even three meals out of the typical restaurant serving size. And I've been a server before, so I understand that end of things, and also that it ends up increasing the food cost to split on entree on two plates because of extra sides and garnishes. Sharing should be free, but a split fee is appropriate because of the added cost to the restaurant.
re: diva360
I can totally relate. I barely break one hundred lbs and sometimes worry the waiter gets annoyed when i don't order much. I try to tip really well b/c of this...i don't want to feel like i shouldn't be able to enjoy really nice restaurants just b/c my average bill is going to be less than most people's. Forget appetizer, entree, and dessert for me. It just isn't going to happen. I can't eat that much and hate wasting.
In my experience, good restaurants will frequently split the protein between two plates, but put whole servings of the veggies/starch on the side. I think this justifies a surcharge. If you're really just getting half of everything, any extra charge is a rip-off. With portion sizes being so huge in most American restaurants, no one in her right mind would eat an entire serving.
re: pikawicca
I agree that some places, especially on the lower end have huge portions, but most upscale places I visit don't. I can eat a whole entree no problem. Adding an appetizer, salad, cheese and dessert is another story sometimes...
seems a little cheesey on the resto side to charge a split fee when there were two entrees ordered. but how the heck do you split an order of osso bucco? one person gets the bone and the other the meat? but come on $2, cheap on the resto side and who cares on the custo side.
to the question though. if one entree is split between 2 people and no other entree is ordered then absolutely the charge is justified. if 2 entrees are ordered and the custo asks for them split onto 2 dishes, jfood does not think that a split charge should be charged.
that being said the last person that is responsible for this event is the server. under NO circumstances should the server's tip be dinged. this is just wrong on the part of any custo to do that.
We've been 'round this mulberry bush before, but I guess we'll do it again.
Frankly, you should have been charged TWO split fees- one for the osso bucco, one for the pasta. The pizza was a share, so no split there.
What you don't understand is that when you do a "split", you aren't getting one dish divided into two equal parts. You are, generally speaking, getting more than one full entree, sometimes as much as 1.5. You are getting 2 plates, dressed, instead of one.
Since most places will put a little more on each so it doesn't look too small, you are getting more than one. So split charge is appropriate.
To avoid a split charge in future, one of you orders the pasta, one the osso bucco, and you swap plates in the middle. Easy.
First and foremost, if it's posted on the menu! Then if your food is split for you in the kitchen on separate plates. I never ask for this because the kitchen folks don't know how much we want to split. If we all have a plate (like 3 of us ordered 3 meals), I don't even ask for a plate. It's okay that his steak is in my pasta's cream sauce, and I don't want the server to go back and forth (he's already walking enough for my refills and bread!).
In your case, your food was split for you, and apparently that meant you may have received a little larger portion and maybe extra sides (that's what others have said, but I don't have firsthand experience). Perhaps instead of charging you $5 (for pasta and osso bucco, 2 x $2.50), they gave you a $3 discount because you ordered three items.
So I think it would be appropriate, BUT if I were the restaurant owner or the server with some empowerment, of course, I might say, "Normally, there is a $2.50 fee for splitting each dish, but I realize that you've already ordered three entrees, so we are waiving it for you this time." This educates the customer and hopefully, the customer would interpret this as a kind gesture and appreciate it. Of course, other customers might think, "well, of course you shouldn't charge me! The nerves!"
re: boltnut55
boltnut55, beyond such a great name, this was a really thoughtful reply! Can't agree with you more on every point you make.
re: Sam Fujisaka
Thanks, Sam. I really appreciate that... I had just read a response from someone else that sort of rubbed me the wrong way, so your timing is great.
Regarding the name, I used to be a San Diego Charger fan, and my favorite player was Junior Seau, #55, but you might have figured that out. :-)
re: boltnut55
I don't know the particulars of the OP's story, obviously...but it might not even have been three entrees. Depending on the restaurant, the pasta course may be a true "secondi" and not a full entree sized dish.
Regardless, if the split plate charge is on the menu and they got a dish that was split onto two plates....well, pretty obvious, then. Sure, we can all wax philosophical about whether a restaurant owner should just give up the couple or few dollars he's determined he needs to make enough money when the kitchen needs to split a plate. Of course, we could also wax philosophical about how people should include a few extra dollars on their tips. We all know where that goes.
If its on the menu, you have the choice as a customer. Don't ask for something to be split, or indeed ask specifically that something not be split. Otherwise, deal with the charges that are listed. Someone above mentioned corkage...similar deal. Unless its specified on the menu that corkage will be waived when you buy another bottle....don't expect the corkage to be waived, period. It may be at times, but you shouldn't expect so. Nor should you expect for a charge that is legitimately listed on the menu and levied for actual services or goods rendered to be "comped" because you think you spent enough. I'm always a fan of non-food analogies...we wouldn't expect the oil change to be comped at a car repair shop because we had the wheels rotated and the car washed; unless it was listed on the price list that the oil change would be comped under such circumstances.
re: ccbweb
cweb: i realize this is a bit off topic and there was another thread
on this [http://chowhound.chow.com/topics/508935
]but i think the "world is complicated" and there is more to these kinds
of situations than "was it disclosed in print?" ... i think in many cases
things in print are "defensive" while some unwritten convention is what
is controlling ... and this unwritten social contract has obligations on
both the resto and the patron.
these "meta issues" are the tricky stuff. i think one of those things "owned"
is a certain amount of "treat patrons equally" [would you not feel miffed
if say a couple waiting 10min past their RSVP were offered a glass of
wine on the house but you at 15min past due were not ... of course you
are not owned this, and you could walk out, but this being in your face
is kind of obnoxious. is a say "regular folks" couple walking into a resto
justified in taking umbrage if two super hot chicks walking in after them
are seated first by the male-in-charge? obviously restos are not going
to generate comps on a schedule or explicit negotiation like a Vega$ casino
but nor are they supposed to be as arbitrary as a doorman at a hot club.
these great unwritten meta issues [is it reasonable to stop into a fancy
resto for dessert and coffee by yourself at prime time] are the hard questions
and stated policies often dont deal with corner cases or extenuating factors ...
do you factor in a courtesy taste to the sommelier/chef/owner when it comes
to corkage? that doesnt seem unreasonable to me ... although i'm not a big
wine person, so i havent given this much thought.
if a resto had a policy that "incomplete parties will not be seated" but the
resto is 75% empty and you explain your associate is 5min away,
but they waved the policy in your face rather than waiving the policy,
is that reasonable? come on ... that's a reasonable "defensive" policy
in the land of super flakes [in SF i have seen people show up 90min
after the RSVP time for large parties] and the issue is the "spirit of the law" ... Merchant of Venice and all that.
[cweb: i realize this is not just a direct reply to you, but sort of a general
comment about reasonableness in these kinds of situations, but this was
just a convenient thread entry point.]
when a restaurant unreasonably takes refuge in "the small print", the
patron has long had recourse to taking it out on the tip [again a complicated
and debateable issue, and ostensibly would be after reasonable efforts
to discuss with mangement], but in this day and era, the patron also has
recourse to the google cache as did mr dk2463 in his Contra Quince oration ...
he isnt accursing them of doing anything they didnt have a right not but is
calling them on a "negative exceptionalism"].
ok tnx.
If all they are doing is bringing you an extra plate so you can split it yourselves, then I would be surprised if most places would charge a split fee, but if you are asking them to present two separate half size servings, then a split fee does seem reasonable. It takes time and effort on the part of the kitchen, what is so wrong about being compensated for that?
I agree there are 2 different issues here. If the restaurant says on their menu there is a split plate charge (or server advises you of it), I don't think the # of dishes you get should affect that. This is the same logic my retail customers have - I am buying 3 pieces of expensive luggage, can't you just give me the 4th for free? No. If you don't want any particular extra charge, don't do what causes the charge, whether it's get sour cream or extra cheese or an extra side dish.
The other, separate issue is whether or not a split charge is appropriate. I think there is likely a vast mis-communication between kitchens and customers and they're just trying to do their best to present a nice plate, whereas customers really just think it's too much food and please just cut it in half so we can share it, or give us an extra plate, which is literally NO effort. I just don't think customers should be charged to plate one giant portion onto two plates. Who told the chefs they have to then give twice as much in side dishes, twice as much sauce, etc? If people complain, stop splitting the dish in the kitchen and give them an extra plate. JMO, but when I want to share a plate, I really just want the entree to share. If people are going to charge, I either won't eat there or won't order anything and will ask for a silverware setup and just eat off the other person's plate.
I have on occasion been at places, ordered 1 dish(on a food crawl) and said to the waiter "we are just going to split this" and with no other interaction the waiter puts the order in. then later we see the split charge on the bill(once it came out on 2 plates, but was very obviously just 1 portion split, and another time came on 1 plate). felt ticky tack, and like bill inflating. My simple solution was to ask the charge be removed. evertime i have, it has been done. sometimes all you have to do is say something instead of sit and stew.....my 02$
re: nkeane
Was the charge printed on the menu?
re: invinotheresverde
yes, just before the part about using pasturized egg and the 18% autograt.....otherwise known as the small print and or, the part no one ever looks at!
regardless, for pure customer relation reasons, a server should reiterate a split charge if they plan on applying one......
re: nkeane
Um, I think you're really reaching here. If it states it on the menu, I'd be mortified if someone I was with tried to have it removed.
re: invinotheresverde
so i should get my monocle out and inspect the menu up and down before ordering?boy would that slow things down....
anyways, when i said small print i mean at the very bottom of the menu, in a font size about 1/10ths the size of the rest of the menu, and bundled with the information you hardly ever need like Gift Certicates, togo policies, nut allergy info, etc.....
guess you had to be there
re: nkeane
Guess so.
Would you ask them to remove an (for example, 18%) autogratuity if it was listed in the same place (and there were no service blunders)?
Maybe I'm just not as old as you, but I've never needed a monocle to notice the small print. And, frankly, having worked in the biz for 15 years, neither do most people.
re: nkeane
So the menu is in 24 point font and the small print is in 2-point. a bit of a hyperbole. And if the server would have pointed it out at the beginning you would have ordered a second dish or eaten alone. Now if the server would have pointed it out at the end of the meal, would you have apologized for not noticing and still demanded the removal? Just seems wrong that the restaurant placed it in full view, you neglected to see it and blamed them.
Sorry NK but it sounds as if you should have apologized when it was pointed out to you, not a removal because you did not notice. Eating out should not be a gitcha in either direction.
re: invinotheresverde
I so agree. If it's printed on the menu (even if it is small print) then it's a legitimate charge. Why should the server be obligated to reiterate it??? And why should it not apply to you, just because you think it's unfair?
And this part of the post "once it came out on 2 plates, but was very obviously just 1 portion split" well, what in the world were you expecting to happen if you ordered one portion split?
I think nkeane was wrong in this instance.
re: Catskillgirl
the 1portion 2 plates comment was intended to preempt the notion that when you ask for a split they tend to give a bigger portion....that is all.
yes, it was a bit of hyperbole. but it was very small.
technically it was a legitimate charge. I never questioned the validity of the charge, Only the motive and "gotcha" nature of it.
I did not demand it removed. I asked....nicely. You would be amazed at what a well stated and request, put forth with politness and manners, can get you. The waiter or manager could have very easily said they couldnt remove it, and I would have paid it and said nothing more. So what it boils down to, I guess, is that I was wrong for asking nicely for something.
sorry(insert smirk here)
re: nkeane
These evnts happened to jfood this week.
On his last night on the road the hotel forgot the wake-up call. Fortunately jfood has his blackberry set as a back up and he woke up in plenty of time. Called downstairs and was told that he was wrong in a not so pleasant manner. Okeedokee, over to the fitness center and started the day.
When he checked out the Manager stopped by and wanted to adjust the bill because of those events, especially the behavior of the callee. Jfood could have said yes, but he declined and thanked the manager for the kind offer.
That would have been what jfood would have done in your situation since you were clearly in the wrong. Kudos for being polite on the approach, but upon seeing that this was on the menu jfood would have apologized for asking and paid.
re: jfood
it probably wont matter to you, since you seem to have made up your mind. but the menu said "split charge $2.50 we split, FREE if you split" meaning if we do it in the kitchen itll cost ya, if you share it at the table, no charge. waiter never asked if we were just going to share from the same plate(which we were) and took it upon himself to split it and charge. my personal opinion is if youre going to have a policy such as this it should be front and center, in large bold print.
btw, I was raised so that, when i was offered something you always refused, and if the other party insists you always accept. also, when offering someone something and they decline, you always insist.......once. I dont see what the big deal is about asking for a ticky tack charge to be removed. legitimate or not. I am a contractor and am constantly having customers and suppliers wanting a discount. some are much more succesful at this then some. the reason the vast amount of the time.......politeness.
re: nkeane
:-)), any other little tid-bit you'd like the forum to know.
- If the menu has that option the waiter should ask if that is a split in the kitchen or would you like a separate plate for the sharing. The way jfood keeps it staright is a split occurs in the kitchen and sharing occurs at the table and he always asks for a separate plate to share.
- Jfood was also raised in the first few lines of your second para. But to be clear your words were..."My simple solution was to ask the charge be removed. evertime i have, it has been done". So you were the insister and the restaurant (who apparently was raised in the same manner) waas the insistee and accepted.
- Jfood was also raised that asking for something to be removed is even more "ticky tacky" than having the charge in the first place.
Amazing how this has gone from,
1 - I wasn;t told
2 - I insisted for it's removal
3 - it was on the menu in small print
4 - it had the option of sharing at no charge
5 - they then insisted I accepted a reversal
6 - others do it to me so i'm doing it to the restaurant
7 - i did nothing incorrect and the restauarant was totally at fault.
Yup sound like a completely poilte situation.
re: nkeane
I think it depends on what and where. Are you splitting a steak or a honkin' pile of pasta or pizza that one person probably couldn't eat? On the one hand it's somewhat petty that a resto would charge an extra lousy $2. On the other hand, you're feeding two people for an extra lousy $2. I like to split salads if I know they're too big and I'm not going to want my entree. I also like to split desserts because of the calories. Do they charge you for that? So it's a double edge sword.
Splitting entrees in the kitchen just makes for a better presentation and better service, but I guess i can understand cooks that don't want to be bothered, although I have seen people insist on it, as well as splitting soups and even glasses of wine. If you're sharing the amounts of entrees per people, a split charge is silly either way. I'd just ask for extra plates and eat it 'family style'.
Being charged to split is always OK in my book. (Split = 2 plates, divided in kitchen) Being charged for an extra plate (Entree on one, other one empty) is complete greed on the resto's part. When I owned my own place, the policy was: we will split a (larger) salad ie. a caesar, at no charge. Ditto for a soup. Entrees were never split b/c the chef felt it destroyed the integrity of her presentation, but we're happy to bring you the plate and other implements you may need to share. "Can you split this up for us?" as I'm dropping their food off. My reply, "NO!. Sorry..." Some peeps are never happy...
In my book split charge is OK if either of the two events occur:
1) You only share 1 dish betwee 2 and the split charge is clearly mentioned on the menu
2) You get extras as part of the splits (i.e. sides).
I must say though - 1) makes me feel like I am being nickeled and dimed. I might have to think twice before going to such establishment.
However, what is not OK with me is what recently happened to me in one of the Wisconsin Dells restaurants (that claims to be fine dining, but not really):
The split charge was listed on the menu, but the 2 of us ordered 2 appetizers, one entry, bottle of wine and one desert (the desert was eaten by my husband). The entry was brought on one plate and looked like a normal-size entry (judging by how other people's entries looked). We were also given one empty plate, so we were the ones doing splitting. The check included a split charge. I felt it was petty for the restaurant to charge the split charge in that particular case. It left bitter taste in my mouth.
I own a restaurant and this came up today. If 2 people split one entree, the charge is valid. We give an extra plate and silverware, water, etc. They are taking up a chair and space at a table that could be for another paying customer. We have to wash their dishes, pay for the table, lights, heat, music and general ambience they are enjoying. If, however, they are with a larger party and multiple entrees are ordered, I can see where the charge is perceived badly.
re: suzzzn
so is it your restaurants policy to sit two single diners together at a 2 top, so as that you dont waste space? do you charge a fee to a member of a 4 top that isnt eating with the other three but is still taking up real estate?
split charge=1 item, on two plates, done in the kitchen
share=1 item, on one plate, shared at table
split charge= legitimate
share(extra plate)charge=petty, alienating
re: nkeane
I agree. A split charge should only be for splitting (i.e. 1 menu item put on two plates) since whether or not it's extra food it's certainly extra work. Whether or not people share shouldn't make any difference to the restaurant. We often order an assortment of appetizers instead of 1 entree each, we've never been charge extra for doing this, there's no difference between that and sharing.
re: suzzzn
psst, suz. Jfood agrees with some splitting charges but you have to "pay for the table, lights, heat, music" whether they are there or not (it's a fixed cost).
And as nkeane states there is a difference between split and share. An extra fork for 2 people to share a piece of chocolate cake versus charging them even a $0.50 split charge is a no brainer.
re: suzzzn
I agree, two plates, 2 sets of silver, 2 napkins, two waters, two seats, two dinner rolls. Washing extra dishes, labor, time in kitchen splitting= more time for cook. 1 entrée= less money made on that table. If you don't want to pay for the cost of running a restaurant, eat at home!
I don't think it was appropriate given the amount of food you ordered. Splitting two dishes between two people seems reasonable. I'm wondering what would have happened if you ordered the pizza to come first and then each of you chose one of the other two dishes as "yours" and then just split at the table. I'm guessing no additional charges.
I don't really think it's ever appropriate, but if two people order one dish and expect the kitchen to dish it up on two separate plates, I guess maybe. If two people order one dish and eat it together off of one plate, I see absolutely no reason to charge.


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- Green Coffee Bean– contains Chlorogenic Acid, proven to inhibit the release of glucose into the bloodstream, encouraging the body to find other sources for energy and to burn fat, faster.
- Standardized 50% Chlorogenic Acid – shown to slow down the stomach emptying itself, resulting in more effective absorption of sugars while acting as an effective appetite suppressant.
- 1600mg per day as recommended by Dr Oz
- 100% Svetol Green Coffee
Real People - Real Results
Xtreme Green Coffee has a high success rate for helping many lose weight quickly. Although it comes with a 30 day money back guarantee, very few individuals end up returning the product because it not only meets but exceeds their expectations.
"I mix Xtreme Green Coffee with my favorite juice in the morning before my workouts. It always gives me that extra 'boost' of energy and I've lost 11 pounds so far!"
~Taylor W.
"After months of being on a popular weight loss program, I only lost a total of 8 pounds. When I saw Green Coffee Bean on the Dr. Oz Show, I decided to give it a try and was amazed when I lost the same amount of weight – 8 pounds in two and a half weeks!"
~Kristina G.
"I still lost weight on Xtreme Green Coffee without changing a thing in my lifestyle. I maintained my regular exercise routine and did not change my eating habits and still lost 13 pounds."
~Pedro S.
Frequently Asked Questions
Do I have to work out regularly when taking Xtreme Green Coffee to still lose weight?
As with any supplement, the effects of Xtreme Green Coffee are maximized when you exercise and eat healthy; however many individuals have still lost weight without changing their lifestyle habits. The reason Xtreme Green Coffee is a favorite of those who exercise regularly are due to its fast-absorbing formula and additional benefits of L-Carnitine..
Do you provide a money back guarantee?
Yes! We provide a 30 Day Money Back Guarantee so you can try Xtreme Green Coffee, risk free. Simply return the product to us for a full refund (less shipping). Please call 1-888-908-6021 for further details.
How long does shipping take?
Our shipping department works Monday through Saturday, allowing all orders to be shipped within 24 hours from the placement of your orders. With shipments leaving daily via USPS, shipping will take between 2-5 business days for all domestic orders. For international orders, please allow 5-10 business days.
How do you keep the orders secure?
Our simple and secure one-step check out process provides state of the art technology with Authorize.net verified, VeriSign Secure and Hacker Safe certified checkout page. We process orders with Visa, MasterCard, American Express and Discover and your information is ALWAYS kept private and secure.

subset: commoncrawl


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A blog about breast cancer isn't complete without a post or two about the various side effects experienced during chemo (and even after, for a while).
One of my least favorite side effects is what Taxol has done to my nails, which, thanks to the pain, is actually making it hard for me to type this post. My most painful finger is the middle one on my right hand. Trying not to use it is resulting in a whole lot of typos — which you will not have to see thanks to my irritating perfectionist proofreading tendencies.
Starting at the beginning…
Many women diagnosed with breast cancer are first started on an intravenous cocktail of Adriamycin and Cytoxin, referred to by medical professionals as AC. I won't repeat what the rest of us call it. It isn't nice.
AC, which I received four doses of (one every two weeks), is red in color and just looked creepy dripping through the I.V. line toward my body. One of the first things I would notice each time it was administered was a weird taste in my mouth. Sometimes I would experience it during the infusion, but usually I wouldn't notice it until I got home. It wasn't pleasant and affected the way my food tasted in a bad way. Thankfully, that bad taste would go away after three or four days, which left me with over a week to somewhat enjoy how my food tasted. When I could eat, that is.
Other side effects included:
Complete hair loss on my head. I was still shaving my legs and still had eyelashes and eyebrows. I know some women lose those with the AC, but I didn't until I started the Taxol.
Nausea and vomiting. It was bad, but not as bad as I'd expected. I didn't live next to the toilet, but it did make me nervous to go anywhere without a plastic bag at the ready. The "good" thing about having cancer in this day and age is the many anti-nausea medications available. They can work wonders…when they work. I was prescribed a few different kinds and found the best one that worked for me was Compazine, even though I still was nauseous on it. They made me feel "doped up," though, and I really hated that feeling. Hated it.
Constipation. This is actually a side effect of the anti-nausea meds.
Low white blood cells. After my first AC dose, my white cell count was so low that I ended up in the hospital. I learned later that it was so low they could have lost me. I was sick with a sinus infection and the worst sore throat of my life, thanks to my inability at the time to fight the infection. In the hospital I was put on Dilaudid (a pain med stronger than morphine — just getting rid of the pain was heavenly) along with antibiotics, and received one or two shots of Neulasta, which stimulates white cell production. I also received a blood transfusion. My doctor lowered my next dose of AC and, thankfully, I never did end up back in the hospital. Some people just react badly to it, and I was one of them.
Mucositis. Mucositis is a condition that develops when the chemo attacks the lining of the gastrointestinal tract. It can happen anywhere from the mouth downward, and for me, it was my throat. I had a constant store throat for months, one that only went away completely sometime in the last few weeks. Maybe I shouldn't say completely, because some things still make my throat swell up and hurt, like red sauces and chocolate. (Isn't that sad? Chocolate!) A sore throat caused by mucositis can be downright miserable, and in the beginning Oxycodone, ice cream, and popsicles (one right after the other) were the only things that would make it manageable. I was so glad when I was finally able to stop taking the Oxycodone and could think clearly again. Eventually, cough drops like Halls or Ricola — and Tylenol — were all I needed, along with the occasional popsicle.
Needless to say, I was glad to be done with the AC regimen, but after reading horror stories about Taxol online (don't do that), I wasn't too excited to begin that one, either. Read all about it in Part II, coming up.
(By the way, for an excellent resource on getting through breast cancer and living a full life after treatment, check out Living Well Beyond Breast Cancer by Marisa Weiss and Ellen Weiss. This book has been one of my constant companions.)
Sally Dinius is writer-in-chief here at CrazyBusyMama.com, a blog created to inspire and motivate busy mamas everywhere to feel healthy, fit, and in control of their lives. Follow her on Twitter at http://twitter.com/sallydinius, and come join the CrazyBusy Mama Facebook page by clicking here. And don't forget to check out the new CrazyBusy Mama Quick Guides available for your Kindle or Kindle app!


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Awesome job with this. I love this picutre. WTH with Shepard's elbow?! It's grown fingers! :D
vanderloo replied to your photo: Awesome job with this but WTH with Shepard's…
this is mine
You did a great job with it Vanderloo. I know photoshop manipulations can only go so far so please don't take offense to my little poke. I've seen this picture before and loved it but just noticed the elbow-fingers today.


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Technology and the Olympics: 2012 vs 1948
Summary: The 2012 London Olympics are approaching fast, and computer technology is absolutely critical to their success — unlike the last time the capital hosted the Games. Here is a tour of the Olympic Park and some of the back-end systems
4 of 9Image
Empire Stadium
Empire Stadium, Wembley, 1948
No new venues were built for 1948's Austerity Games — not even an Olympic Village for the athletes, who were housed in RAF camps (if male) and London colleges (if female). Athletes had to bring their own food, and travelled to and from the event venues on ordinary London buses.
The centrepiece of the games was the 1923 Empire Stadium, famous for its 'Twin Towers', which was demolished in 2003 to make way for the current Wembley Stadium. This image shows British athlete John Mark carrying the Olympic flame past Organising Committee members at the opening ceremony.
Photo credit: IOC
London Olympics velodrome
Almost ready...
The Olympic Delivery Authority (ODA) is the public body responsible for building the new venues for the 2012 Games, as well as upgrading existing venues, delivering supporting infrastructure (including transport) and converting the Olympic Park for 'legacy' use after 'games-time'.
Although there's plenty of construction still going on, the ODA has completed much of the necessary work, including: the Olympic Stadium, the Aquatics Centre, the Velodrome (pictured), the IBC/MPC (International Broadcast Centre/Main Press Centre), the Handball and Basketball Arenas, and the Lee Valley White Water Centre (see www.london2012.com for more details).
Photo credit: Charles McLellan
1948 photo finish
Olympic technology in 1948
The BBC's on-site Broadcasting Centre in 1948 was housed in the Palace of Arts, one of three now-demolished main buildings constructed for the 1924 British Empire Exhibition (the other palaces were Industry and Engineering). The 1948 Games were the first to be shown on home television, with an official audience of just 500,000 within the British Isles.
Among the technological innovations used by the BBC for televising the Austerity Games were CPS (Cathode Potential Stabilisation) Emitron cameras, which delivered a clearer image than previous CRT-based video cameras. The 1948 Games also saw the first use of a mobile television control room, for covering events at the Empire Pool (now the Wembley Arena).
As far as the all-important timing of events was concerned, things had moved on from the days when judges supplied their own stopwatches and did duty as timekeepers. Official automatic timing was first introduced at the 1932 Olympics in Los Angeles, courtesy of Omega and 30 pocket watch-sized counters and chronographs.
Omega used a new timekeeping system built around photoelectric cells in the 1948 Games, which also saw the first photo-finish technology, made by the London-based Race Finish Recording Company. Shown here is a photo-finish of the 100m final, in which Harrison Dillard (US) was awarded the gold medal.
Photo credit: Press Association
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Upcoming Events
Monday, September 15, 2014
5:00pm - 7:30pm
Recruit students for full-time jobs, internships and summer opportunities during our annual fall semester career fair. Over 500 students typically attend the fall fair, representing many of our 100+ majors and all class years in the schools of Business, Communications, Health Sciences & Human Performance, Humanities & Sciences and Music. You'll also be able to share career information with students and impact the student body's awareness of your organization.
Registration rates: $155 for-profit companies, $55 nonprofit organizations & government agencies.
*Organizations who registered thru June 13 (early bird) must submit payment with a postmark date no later than June 30 in order for the early bird rate to be honored.
Graduate and Professional School Fair
We are delighted to invite you to participate in our 16th annual Graduate & Professional School Fair! The event will be held on Tuesday, September 30, 2014 from 5:30-7:30 p.m. in Emerson Suites with a Welcome Reception from 4:00-5:30 p.m. Registration will open on Monday, June 2, 2014 at www.ithaca.edu/gradfair. Please contact us if you would like to be added to our invitation mailing list.


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DC Donon 13 Insulated Pant - Men's
Great pair of snowboard pants!!! Keeps u warm and most importantly dry! Be careful though not to pull too hard on the drawstrings inside the cargo pockets... my first pair ripped inside and all I could feel was the string wrapped around my leg for the rest of the day.
0 Comments


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Area residents will have the opportunity to make a difference in the Crossroads community April 14, as Keep Big Spring Beautiful and local volunteers get ready to spruce up the area during the annual DonŌĆÖt Mess With Texas Trash-off.
Trash-off coordinator Pat Simmons said the event is a great way for area residents to make a difference in the weeks leading up to Earth Day, which will kick off across the nation April 22.
Running and walking enthusiasts from all over the Permian Basin will test their mettle against one of the areaŌĆÖs biggest challenges ŌĆö the historic Scenic Mountain ŌĆö on April 14. ThatŌĆÖs when Big Spring State Park hosts the 14th annual Master the Mountain Fun Run and Walk.
Registration for the event is under way as state park officials get ready to hold 5K and 10K contests along the facilityŌĆÖs hills and slopes.
Howard College officials are taking their time to find a new provost at SouthWest Collegiate Institute for the Deaf.
The position became vacant when Dr. Mark Myers announced his resignation earlier this year, and officials said no timetable has been set in naming a replacement.
Howard College President Dr. Cheryl Sparks said the search will continue ŌĆ£as long as it takesŌĆØ to find a suitable replacement for Myers.
Myers announced his resignation in January and intends to relocate closer to family members, Sparks said.


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Career Search
Vacancy Search
Open Events
Work Experience
Adult Learning
Business Education
Get Out There
Young Durham
News Archive
Meet the winners of the New Year, New Start competition.
A free event for 15-24 year olds with a range of practical workshops and activities in the creative arts.
Are you considering a career within the uniformed services?
Over 50 jobs to fill! If you're aged between 16-24...
The Prince's Trust and Rolls-Royce are offering a free five-week training course at the Rolls-Royce North East Training Centre in Newcastle...
A message from the team of 2013...
Ever wanted to know how technologies will shape our lives over the next ten to twenty years and beyond?
If you are a Year 12 student thinking about what and where to study in higher education, then come and visit the County Durham Higher Education Convention 2013.
Read more...
Read more...
The Prince's Trust and Groundwork North East are offering a free six week training course, which gives you work experience in hospitality.
Derwentside College are holding an exciting jobs fair for jobseekers on Monday 25 February.
Do you have a passion for film and a learning disability or additional needs?
Darlington College are launching two exciting new programmes...
If you are 19-25 and living in Durham and into football but out of work, then Get Started with us and achieve your goals.
If you're not currently in training or at college or perhaps you started on a course which wasn't what you thought it would be, New College Durham have an exciting new programme...
Fancy the chance to perform on the Lamplight Arts Centre stage..?
Do you fancy a career in accountancy and finance?
Fancy doing something different during your gap year?
Moving Up is your opportunity to meet a wide range of people to talk to about your future plans.
Do you have a passion for IT, and can you see yourself in an IT career?
If you want to have the same experience as the thousands of 16 and 17 year olds who took part in NCS this summer, then now is your chance.
The Prince's Trust and Greggs Plc are offering a free three-week training course at Middlesbrough College.
Into Employment is a work experience programme with local employers for up to 6 months.
If you are 16-24 and into rugby but out of work, then Get Started with us and achieve your goals.


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"…eating habits learned and practiced at home swamp the effects of school snacks…" – - – Ding! Ding! There it is folks! What thinking people have always known: it's not the proximity of "bad" foods, it's the lack of self-discipline. – Of course, the proponents of the nanny-state will ignore such silly notions as personal responsibility and continue to push for bans of all things "bad"…
Gee, what a surprise. As usual, the libs have found a villain to blame for kids and parents' lack of personal responsibility. Looks like they may have to trot out Mr. Evil Potato, Madame Sugar, and Dr. Pepper as the axis of evil.
I wanna see the results in high school, when kids aren't going through a growth spurt and have their own money to spend.
Why is there no disclosure of who paid for the study. I checked the links. In order to see the whole study you have to pay for it. Why is the journal publishing a report on a study on which the pedigree cannot be checked.
The Ideas Market blog delivers the latest news and commentary from the world of ideas, brought to you by Review. Write to us at firstname.lastname@example.com.


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From the Bunker
Tag: David Duval
Tiger Woods' schedule tops six-pack of post-Players thoughts
- 1:21 pm Tuesday, May 13th, 2014 by Brian Biggane
A six-pack of random thoughts upon returning to South Florida from Ponte Vedra Beach, the site of another action-packed Players Championship won in dramatic fashion by German Martin Kaymer:
1. Talk of Tiger Woods returning by the British Open seems premature.
Woods, of course, wasn't able to defend his 2013 championship at The Players, instead continuing to rehab following late March back surgery at his Jupiter Island home. But the blog post Woods put up on his website last week nonetheless made him a topic of conversation.
Woods admitted he has been unable to swing a club in the five weeks that transpired [More]
Phil Mickelson credits new Callaway driver for opening 60 at Phoenix
- 4:56 pm Thursday, January 31st, 2013 by Brian Biggane
It's been a long time since anyone gave as strong a recommendation for a new driver as Phil Mickelson gave Callaway's RAZR Fit Extreme Thursday.
Mickelson said he used the club, which is just beginning to show up in golf shops around the country, for the first time in a practice round Tuesday. On Thursday, he gave it a good deal of the credit for the 60 he shot in the first round of the Phoenix Open, which could have been a 59 had his final putt not gone all the way around the hole before lipping out.
"This driver is a dream," Mickelson told Mark Rolfing on The Golf Channel moments after his round. "I put it in the bag Tuesday, and this RAZR Fit Extreme gave me the confidence not to miss it left … The big thing today was I drove the ball effortlessly, put the ball in play fairly reasonably and my mis-hits weren't too bad." [More]
Justin Hicks heads lists of locals to qualify for U.S. Open
- 10:37 am Tuesday, June 7th, 2011 by Post Staff
Justin Hicks' biggest moment and biggest eye-opener in golf came at the U.S. Open.
Hicks, who resides in Royal Palm Beach, led the 2008 U.S. Open after the first round, but shot 80 the next day and finished in a tie for 74th, while Tiger Woods limped his way around Torrey Pines to a historic win.
Hicks said he wasn't prepared to be the first-round leader, but hopes to find out if he can handle the heat next week at Congressional Country Club.
No. 1 ranking just temporary relief from Luke Donald Disease
- 6:00 pm Monday, May 30th, 2011 by Post Staff
Englishman Luke Donald hits his irons like no one in golf, has a short game as good as Phil Mickelson's and is piling up top 10s at a Tiger-like rate.
Donald's ascension to No. 1 in the world has been a matter of time – and timing – but also puts him an unenviable position, too.
Quick 9: Tiger Woods' fall from No. 1 continues, Euros rule, Karrie Webb returns
- 12:40 pm Monday, February 28th, 2011 by Post Staff
When Tiger Woods' 281-week hold of the No. 1 ranking ended on Halloween, his fall from the top spot was just beginning.
Woods held at the No. 2 spot behind England's Lee Westwood for nearly three months until Martin Kaymer jumped Tiger on Jan. 23.
Now, following last week's first-round exit from the Accenture Match Play Championships, Woods, a three-time winner, dropped two more spots and now sits No. 5 in the world behind Kaymer, Westwood, England's Luke Donald and Northern Ireland's Graeme McDowell.
Stuart Appleby shoots 59 to win the Greenbrier Classic
- 6:07 pm Sunday, August 1st, 2010 by Post Staff
Stuart Appleby made the toughest game look easy on Sunday.
Appleby shot 59 during the final round to win the Greenbrier Classic, carding nine birdies and an eagle on the par-70 Old White course.
Appleby becomes just the fifth PGA Tour player to reach the milestone, but is the first to shoot a 59 on a par-70 course.
Paul Goydos makes history by shooting a 59
- 7:44 pm Thursday, July 8th, 2010 by Post Staff
Paul Goydos has had a pretty good career on the PGA Tour, with two wins, five runner-up finishes and close to $11 million in earnings since he joined in 1993.
But the 46-year-old might have retired one day as just another bit player during the Tiger Woods Era.
Not now.
Lucas Glover wins U.S. Open
- 1:21 pm Monday, June 22nd, 2009 by Greg Stoda
Anybody have Lucas Glover as this year's U.S. Open champion at Bethpage Black?
The 29-year-old Glover, with one career PGA Tour victory to his credit coming into the event , did nothing more than card a three-over-par 73 in a final round spanning Sunday and Monday to win the title by two shots ahead of Phil Mickelson, David Duval and Ricky Barnes.
A win by Ricky Barnes would be a shock
- 7:55 am Monday, June 22nd, 2009 by Greg Stoda
Ricky Barnes finished his U.S. Open third round with a bogey Sunday afternoon, and then started his fourth round with another one. And he was in trouble off the tee on the second hole before darkness halted play at Bethpage Black.
Darkness is right.


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Tag Archives: trina braxton
Towanda Braxton: 'We Have an Open and Front Door (Marriage)' (Watch)
*"Braxton Family Values" fans don't seem to know what's going on with Towanda Braxton and husband Andre Carter. Well, how about this. Even Towanda doesn't seem to know what's going on with her own marriage or what to call it. "We have an open and front door situation," she told Wendy Williams about her marriage to Carter. […]
Trina Braxton Puts Her Younger Sister Tamar Braxton in Her Place (Watch)
*There's more drama among the Braxton sisters. This time around it's Trina Braxton and Tamar Braxton. Trina blasted her little sister Tamar about how she can criticize others, but ironically she can't take criticism. It all went down at the 2014 Essence Music Festival when the sisters sat down and talked about unsolicited advice.
Trina Braxton Says Her Sisters Gave Bad Marital Tips
*Though the Braxton sisters are close, they often get in each other's way. Trina Braxton admitted that she does love her family, even though they don't always give good advice. She told Sister 2 Sister that her sisters gave some bad tips on what to do about her troubled marriage.
Trina Braxton's Husband Gabriel Challenging Divorce Petition
*Toni Braxton's sister Trina is facing a challenge over her divorce petition. The reality star filed the papers in Georgia earlier this year claiming her marriage to Gabriel Adrian-Solis, her husband of nearly a decade, had broken down due to infidelity…on both sides. According to TMZ, Gabriel has now filed his own court papers challenging […]
Trina Braxton Divorcing Husband Gabriel Adrian-Solis
*It looks like Trina Braxton finally came to her senses. She's dumping her philandering husband Grabriel Adrian-Solis. Trina Braxton filed filed divorce papers in a Georgia court on the basis that her marriage was irretrievably broken. Gabriel and Trina married in 2003, but separated and having been living apart since March of this year. Basically […]
Trina Braxton: Party Girl No More; Now She's a Business Woman (Watch)
*What?! Has Trina Braxton toned down her party animal side in favor of her heretofore unknown entrepreneurial side? It looks that way. When Sister 2 Sister caught up with the "Braxton Family Values" star at the BET Honors, she explained that she's morphing into a business woman. "You will be able to see the entrepreneurial […]


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Created on Thursday, 16 May 2013 20:30 Published Date Hits: 240
Theresa Ann Pinnow, 75, of Billings, died Saturday, May 11, 2013, at home.
She was born April 1, 1938, in Excelsior, Minn., to Louis and Viola Studer.
Survivors include three children, Diana, Stephen and Gayle; and two granddaughters.
Services will be at 3 p.m. Thursday, May 16, at Cremation & Funeral Gallery.


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Now presenting our second segment of The Ultimate Guide To Warped Tour: The Photography Segment! Click through for a printable pdf!
Check it out for a handy list of things to bring and some Q&A with concert photographers Tom Falcone, Jenna Ross, Maysa Askar, Nicole Busch, and Cathrine Khom!
And if you missed our first segment, The Ultimate Guide To Warped Tour: Newbie Segment, be sure you check that out as well!
HEY YOU GUYSSSSS, if you could do me a quick favor and check this out!! I answered some questions about Warped along with a few other cool photographers. A reblog wouldn't hurt either!
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Hopefully, in due time, I'll be able to refer to this guide when I go and shoot Warped someday hehehe
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FCI escapee captured
Feb 28, 2014
News-Register Staff
PORTLAND — The U.S. Marshals Service reports that an escapee from the Federal Correctional Institution in Sheridan was arrested Wednesday in Tijuana with the help of Mexican authorities.
Sergio Villalpando, 24, appeared in federal court Thursday in San Diego, Calif., and will be returned to Oregon.
He has been sought since last November and faces a charge of escape. Villalpando was serving a 60-month sentence at FCI/Sherian for conspiracy to import methamphetamine.
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Randy Pubert and Dick Groeper review adult movies From the Booth! Grab your popcorn, your lube and enjoy the ride!
Cirque Noir by Titanmen.com
Pubert: Anything with a slipcover I like!
Groeper: Very Moulin Rouge-esque. ( A little packet falls out ) . Is that an Ecstasy tab?
P: No, the video comes with lube.
Two guys sit down to eat popcorn and watch a circus act, as our show begins…
P: Opening night must be slow, no crowd.
G: Not every gay boy can ride a unicycle. I wasn't scared of clowns until now.
P: I have been scared of them since I was little. He's wearing a giraffe g-string.
G: The clown is peeing on him now. Did he drink the Pacific Ocean beforehand?
P: How is he doing that with his tongue?
G: It's called a split tongue. He can operate the sides of his tongue independently. They've been around for a while.
P: I'm always the last to know.
G: And those are called scrotal ladders.
P: You are the perfect person to review this with.
G: It's amazing what you gay boys can put in your rectums.
P: You are so right. The clown is putting a wooden toy in that guy's ass now.
G: It's like a clown car that can fit everything in it.
For the next act we get an acrobat performing his balance beam naked…
G: Wow, we get naked ass balancing. Who knew?
P: Look at that butt. I wonder if the Gay Games will be like this?
G: They are in some supreme shape here.
P: Let's put him on the trapeze and make him do some splits.
G: He's a real sword swallower, giving him a blowjob that way.
P: Now he's taking two penises at the same time. This guy is full of tricks.
Our third act includes a trio of animals. Lions, tigers and bears, oh my!
G & P: [ Both scream! ]
P: He just fisted himself.
G: He's like the rubber man or a human pretzel.
P: Now we get a three way with a female to male tranny. This video has it all.
G: This guy is a handsome dude. I like all the piercings. Also, we get a fire spinner. I can do that.
P: Oh Groeper, you are full of hidden talents.
G: This video is more of a fascinating thing to look at than a turn-on.
P: Yeah, it's interesting to look at. These guys have skills but this video is not for the average guy. I'm gonna go practice my splits.
Pubert: Thumbs down the clown throat
Groeper: Thumbs down the throat
To buy a ticket to this circus go to Titanmen.com


text:
- This black and white lithograph of 1900 depicts Scipione Ciniselli, director of the Ciniselli Circus (now the Bolshoi Saint Petersburg State Circus), and his twelve liberty horses in the final act of the performance. The term "liberty horse act" refers to an act in which the horses are directed with verbal commands and are not mounted or held by reins; the horses are "at liberty." Scipione was the son of Gaetano Ciniselli, who founded the circus in 1877. Following Gaetano's death in 1881, leadership of the circus passed first to his wife and then to Scipione. In 1919, following the Russian Revolution, the circus became the property of the state and Scipione left Russia.
Title in Original Language
- Циркъ Чинизелли
Time Period
- Arts & recreation > Graphic arts > Prints
- Arts & recreation > Sports, games & entertainment > Public performances
Additional Subjects
- Ciniselli, Scipione;
- Circus;
- Circus Ciniselli;
- Circus performers;
- Entertainers;
- Horsemanship;
- Horses
Type of Item
Physical Description
- 1 lithograph


text:
Anonymous: Have you ever heard the theory that I Almost Do is about Adam Young? With the lyric "this time of night you're still up" being about his insomnia? And "each time you reach out there's no reply" about how she didn't ever really get back to him? It all fits
wait what?? O_O
6 months ago // 7 notes // by maybeintherainbow