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This is a management problem, and not one a server should undertake herself. If you are tipped poorly you should immediately report it to the manager, who is then empowered to ask the patrons if the service was poor and what he could do to have helped them have a better time. The patrons, who may be making a point, have an opportunity to respond with better information than a simple "no" vote. And if it turns out they're cheapskates, then they'll be duly chastened that their cheapness has been seen by a wider audience and will either leave a better gratuity or never darken the doorstep again.

I'm a fan of American Brewmaster, and I have the added bonus of having them available to me locally. Thanks to the internet, so do you, I suppose. In any event, they've always been reliable and helpful, and they've been around forever.

Every Williams-Sonoma in the country will be sampling this stuffing this weekend. If you want to find out if it's worth it, go try some. If it's just not your thing, don't.

I miss Linzano salsa with a vengeance, a condiment served at almost every restaurant. Linzano is like CR ketchup, but it's mildly spicy and full of flavor. Great on eggs. And sandwiches. And on empanadas.

Stop in a rural town bodega and buy a chocolate covered frozen banana.

I'd direct you to Bittman, who visits Valencia to experience "true" paella, and we learn that all you need is chicken, rabbit and rice. Watch the included video for great inspiration and technical guidance, then make the paella from things you find tasty.

You could always go to the Chipotle Calorie Calculator to figure out the counts. After measuring my burrito, I freaked out and thought of abandoning Chipotle altogether. Mostly, though, I figure it's good for a once in a while bloating instead of a regular fattening.

Essentially your options are this, a) buy an inexpensive commercial pan and replace it regularly, or b) buy an All-Clad pan for a premium and never replace (it has, after all, a lifetime warranty). I like to buy things once, so I went with All-Clad, and I've been very happy with my decision. The pan just works, and will work forever.

According to my food scientist pal, two of these situations are not room temperature. Putting it more clearly, milk is generally safe left out for 4 hours in the range of 40-70 degrees, or for 2 hours at above 70.