Only go up a size if you plan to serve magnums often.

It’s no different than the traffic on a freeway.. All Those Mysterious Codes on the Menu Can Keep You Safe at a Restaurant.One person ordered a dish that takes longer.

Sometimes the long wait for your food is because of what you ordered and how many people are in your party.cooks a lot quicker than a. well-done.one and a cold salad can be prepared even faster than a rare burger.

A chain is only as strong as its weakest link and a six-top is only as fast as the one item that takes the longest to prepare.Five people might have entrees that can be done in half the time as something else, but all six items are going to come out at the same time.

Don’t blame the kitchen, blame that one friend who insists their steak be cooked very, very well done.. Darron Cardosa.

Don’t blame the kitchen, blame that one friend who insists their steak be cooked very, very well done.. — Darron Cardosa.However, Slavonian oak has taken a backseat to French oak, the standard-bearer for fine wines and most wines worldwide..

producers have always favored Slavonian oak for their.and extremely tannic.

-based wines because there is less contact between the majority of the aging wine and the oak in larger Slavonian oak casks.Less contact means less tannin exchange between the wood and the wine, with almost no exchange in continually reused vats.