Store and restaurants you miss...
8 years ago
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- 8 years ago
- 8 years agolast modified: 8 years ago
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What's a great restaurant supply store in NYC metro area?
Comments (4)Yes! That definitely does count and it looks awesome- thanks! I'm going to check it out but just in case any one else has any suggestions keep 'em coming :-)...See MoreDo you ever go to Restaurant Supply stores? What do you buy?
Comments (35)My favorite restaurant supply store find is my measuring scoops. I gave a set to Diana in the my favorite things swap - you can see a picture on that thread. Restaurant supply stores are good for getting substantial stainless steel measuring cups and spoons instead of the wimpy aluminum ones that bend or dent. Or the big thin spatulas that can be used for tasks like lifting a layer of cake after you have split it horizontally to add fillings. In addition to what others have mentioned, they often have the cake pans with straight sides instead of sloped which is nice when making layer cakes. Around here there are two kinds - the ones that sell mainly food with a bit of equipment and the ones that sell mainly equipment - everything from utensils to major appliances. Smart and Final and Cash and Carry are the food kind - they are under the same ownership but Cash and Carry is bigger with more specialized food. For example, our Smart and Final has a few kinds of Torani syrup but the Cash and Carry has the full line plus some other lines of flavoring syrups. The equipment ones aren't all equal either. The area that has Cash and Carry has about 3 of the non-food restaurant supply stores. One carries nicer more varied stuff than the other two. But all have at least the basics like the stainless steel sheet pans, good cooling racks and lots of utensils. All the ones around here are open to the public. You don't have to be a restaurant or have a tax ID. Here is a link that might be useful: Link to thread with picture of the scoops...See MoreFunny story/what would you do-- crowded restaurant
Comments (55)DH and I are in our mid-50s and have shared tables both at home and while we're travelling. In crowded cafes either we've asked if we could have the spare seats at someone already seated's table, or we've invited people who are obviously looking for a seat to make use of our spare seats. We've even changed our seats around to make room for others. We don't necessarily start up a conversation with the other people beyond a few remarks, but it wouldn't occur to us to refuse to share if the place was crowded. On a similar note, we were in a tiny indie cinema with three long (about 10 or 12 seats) row of seats across the space. Being so small, and the movie quite popular, it was pretty well full, in fact there were only two seats left, one at either end of the row DH and I were sitting in (I was next to one of the empty seats). In walked a couple, obviously nonplussed at the potential seating disaster. So I called to the rest of the people in the row, "Could everyone please move down one seat so these people can sit down?" Everyone seemed ready to do just that until the lady sitting at the opposite end announced she couldn't move down one because the seat next to her was (for some reason) higher than the others (by about 4") and if she sat in it her feet wouldn't touch the floor. So I said "Well then, everybody move up one, I'll sit in the wretched seat and DH can sit next to me and that will leave two seats at this end for these people." So we all moved, I got the high seat which, even though I have short legs, wasn't really that bad- I certainly didn't notice it. But the lady who didn't want to move would not shut up about it! All through the movie, she kept muttering to her friend things along the lines of "Well, I couldn't move, my feet just wouldn't have touched the floor!" etc. I felt like saying, for Pete's sake, give it a rest already! Problem solved! Everyone happy! (well, except her, I guess)....See MoreAre you ordering curbside from local restaurants?
Comments (46)Yes what Lukki Irish said, we will find out more as we do more research on transmission paths, what is and is not safe. We have some tentative data right now, but more will be forthcoming as the virus spreads around the world. The reason I am willing to err on the side of caution is that I don't have a place I like or trust to eat out at right now even under the best of circumstances so now's not going to be the time to start experimenting. I wish that there was a way for me to support the one or two places I do like to go just to help them make it through these times, but right now all my discretionary giving and spending is going to the local food pantry. Many of our other less formal means of food distribution have had to close temporarily here until we can regroup when there are more resources to keep us safe. Those who can gear up now for maximum safety are having to meet more and more need as time goes on. We are one of the top states right now for virus spread. Right now the virus prevalence is relatively low compared to what it will be in future months, so we have no way of knowing how it will spread here in the US. Right now is the calm before the storm. A lot depends on how we manage the crisis and how successful we are at keying in on lowering the rate of spread and the prevalence in society. For example if 50% of the population gets infected it will be a lot safer than with 70% of the population infected, and on and on. If we can identify and effectively quarantine the sick, they will not likely be at work spreading the virus. But if not, all bets are off. That's why quick, accurate, inexpensive and safe testing is so vital to us getting back in business....See More- 8 years ago
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