@Smitros If this is a paronomasia on Necromicon I think I'll marry you.
You want it? You can have it.
While I commend some of the commenting persons above for highlighting false assumptions made by the author, I just want to take the time to say that this is, quite plainly, the most pointless article I have ever read on the internet. I mourn the time the author has lost writing this piece, as well as the sleepless nights that no doubt compelled her to speak out.
Isn't ninety percent of everything complete crap? (I'm being politic, to be honest.) Poetry suffers from its seeming to inhabit a category of unaccountable specialness, as if it were all simply wonderful by default and answerable only to purity of intent; as if deviations from that norm could be measured only by scant degrees. And so we struggle with our irritable yet completely sane response to what is in fact a vast disproportion of blather. But the ten precent that's good — that can make you faint dead away.
Wow Brendan you certainly have a huge sense of self entitlement and a very childish outlook on life. Are we supposed to feel sympathetic for you? Worried about not making good tips? Don't work in a tip based job. Bashing a company and besmirching the name of the company you work for because you didn't get tipped. And yet you seem somehow surprised you got canned. You act as if you are the only person in the world that has been stiffed. I like how you think because someone placed a large order that somehow you deserve more money for it. Doesn't look like this experience has taught you a thing.
Can I jump in with a joke that is not mine and say the most expensive T-shirt in New York is your daughter's "Sarah Lawrence" one
@NinetyNine What? And wake him up?
Guy Fieri is a manufactured "foodie" shallowly extolling the virtues of authentic cuisine that he often presents as more of a sideshow or stunt food.
Not sure why we're surprised that his menus and restaurants reflect this. I guess we're surprised that the execution is so poor, given that Fieri is more of a franchiser than a chef.