The Coravin is best for serious wine lovers who want to enjoy a special glass or two and save the rest for later.

Others do it because their "real job" as a teacher or an office drone doesn't pay enough money.Some of us do it because we actually like providing a service to people who want to enjoy a wonderful dining experience.

There are some who do it because of the close proximity to free food, but no matter the reason someone waits tables, there is no shame in doing it.. READ:.Don't Be a Jerk to My Staff When They Ask You to Wear a Mask.After thousands of comments, Jesse must have found himself wanting a little more attention and social media bashing from servers around the world because he had a question for me: "Did you ever try college?".

No matter the level of education or the socioeconomic background, wearing an apron is the great equalizer..Yes, Jesse, I did "try" college.

I tried it until I graduated with a BA in Theater, but guess what?

I made more money carrying hamburgers to Times Square tourists than I did doing musicals in Brooklyn basements.Bryan Ulbrich sees enormous promise in Austria’s Blaufränkisch on Old Mission Peninsula.

His variation, only 11.3% ABV in this vintage, comes across as fresh and feisty.It’s very aromatic, from peppery to violets, with some plum and seedy raspberry fruit to round things out.

It has enough oomph to cut through any rich cut of meat, but it also wouldn’t get in the way of a peppered pork loin.These baked shells with meat sauce and mozzarella are a true crowd pleaser: ground beef cooked in a simple tomato sauce, then finished with., tossed with pasta, layered with mozzarella and Parmesan cheese, and cooked in the oven until browned and bubbly.