>> ^Enzoblue:

That girl can't weigh more than 80lbs.


Teenage Mutant Anorexic Hostess.

I watched that vid - it's almost the same, but this one doesn't have the annoying hostess (though I think that the original posted there was more like this one).

Hostess is going bankrupt... we need more people to eat twinkies stat

Hah! Nice Thx, I learned another thing today.

In reply to this comment by HaricotVert:
Feynman actually used a strip club as an office and defended it in court.

From Wikipedia:

"In Surely You're Joking, Mr. Feynman!, he gives advice on the best way to pick up a girl in a hostess bar. At Caltech, he used a nude/topless bar as an office away from his usual office, making sketches or writing physics equations on paper placemats. When the county officials tried to close the place, all visitors except Feynman refused to testify in favor of the bar, fearing that their families or patrons would learn about their visits. Only Feynman accepted, and in court, he affirmed that the bar was a public need, stating that craftsmen, technicians, engineers, common workers "and a physics professor" frequented the establishment. While the bar lost the court case, it was allowed to remain open as a similar case was pending appeal.[12]"

>> ^Truckchase:

>> ^mentality:
I wish I could've bought him a drink at a strip club and just listen to him talk all day.

I believe per his own specified criteria in this video he'd be too distracted to think.

Feynman actually used a strip club as an office and defended it in court.

From Wikipedia:

"In Surely You're Joking, Mr. Feynman!, he gives advice on the best way to pick up a girl in a hostess bar. At Caltech, he used a nude/topless bar as an office away from his usual office, making sketches or writing physics equations on paper placemats. When the county officials tried to close the place, all visitors except Feynman refused to testify in favor of the bar, fearing that their families or patrons would learn about their visits. Only Feynman accepted, and in court, he affirmed that the bar was a public need, stating that craftsmen, technicians, engineers, common workers "and a physics professor" frequented the establishment. While the bar lost the court case, it was allowed to remain open as a similar case was pending appeal.[12]"

>> ^Truckchase:

>> ^mentality:
I wish I could've bought him a drink at a strip club and just listen to him talk all day.

I believe per his own specified criteria in this video he'd be too distracted to think.

Can anyone tell what the commentary was about "turns into a hostess sandwich after that". (2:05)

I also liked the "fantabulous" and "oh excuse me!" comments.

59 and still going strong. She's a HHILF. (Horror Hostess...)

no this woman is for real.. or "real". She is on a norwegian talk show called "the other side" where there's a panel of a "normal" woman, a antroposophic lady, this "psychic" and a hostess. tonights guest was http://www.encyclopediadramatica.com/Michelle_Belanger and it was just ridicolous... our psychic here got a feeling that belanger is from another place, maybe the 16th or 17th dimension, so she touched her hand briefly and could confirm "yes, the 17th dimension" and then she started crying because Belanger is such an ancient sould from a far away place that she can't talk about and it is all so beautiful etc.

This show is great, I like the first half of the show the best. All of the contestants trying to make it past the big balls and all the other things, plus the introductions are hilarious and that's usually where they give them their nicknames.

Hostess on the show is funny as well and she has to make up all her stuff on the spot, plus she's hot.

just wrote a joke this past week. not so much a joke as a short, funny scene in a screenplay, and as such it works better in action than in print, but i'll share it anyway.

one of the characters is being introduced as having quit hundreds of jobs, as we see a series of 6-8 brief flashbacks of him quitting a variety of jobs under funny circumstances. one of which is the following.

a large office cubicle interior, daytime, and a manager is addressing a half dozen of his employees. the character is one of these employees, and judging from their faces it's clearly not good news.
the manager closes with "Are there any questions?"

our smiling slacker raises his hand and asks innocuously, "Do you know what a cubit is?"

confused by the non sequitor, the manager half-smiles as he answers no.

presenting his forearm, bent vertically at the elbow, and using his other hand with a flourish reminiscent of a game show hostess as he points to either end, our gleeful delinquent begins, "An ancient standard of measurement, generally agreed to be from the end of the elbow, to the tip of the finger."

at this point he's clearly giving his boss the finger, but he continues while the other employees try to hide nervous laughter.

"in the bible, noah's ark is described as being 300 cubits long, 50 cubits wide, and 30 tall. now, given those parameters, do you think it's possible that..."
(he goes on while the view alternates between over the quitter's shoulder, gesture slightly out of focus in the prominent left foreground with the boss's growing recognition displayed on the right, then switching to over the boss's shoulder.)

after about 30 seconds of this he concludes, finally lets his arm fall to his side, briefly surveys the awkward silence, and says "Oh. And I quit."

so, next time someone pisses you off, just ask if they know what a cubit is.

This video has been declared a duplicate; transferring votes to the original video and killing this dupe - dupeof declared by Stingray.

*dupeof=http://www.videosift.com/video/Swedish-TV-Hostess-Spews-Chunks-on-Live-TV

while finishing up my university education, i found work in honolulu in a very upscale restaurant overlooking waikiki beach -- this place had fantastic food, an unbelievable view and a great reputation, such that their employees (particularly waitstaff) stayed on for years and years - the average age of the waitstaff was ~35-40, and this was their career, not just some tide-me-over summer work -- as well, they were all very well educated, with most speaking at least 3-4 different languages

of course i couldn't enter the job at the waitstaff level, because those at the top of this hierarchy never left -- i began as a dishwasher, and learned as i worked 'how to' and 'all about' every aspect of the restaurant's food service and preparation business - we 'lower levels' would be routinely quizzed by the chef and management about such bizarre things as wine varietals and the history of the different wine-making regions, the history and ingredients of things like 'worchestershire sauce', as well as every ingredient and what amounts in each and every dish our restaurant prepared, as well as our knowledge of the hawaiian islands and interesting places our, primarily tourists, customers could enjoy -- i worked hard at this and eventually excelled over my co-workers, thus quickly rising to a position of 'senior' busboy - then i was allowed to clear plates and refill water glasses

i eventually rose to the position of 'backwaiter' whose job was basically to do all the 'dirtywork' of a 'frontwaiter' - the frontwaiter being primarily the frontman of a closely knit team overseeing the pleasurable dining of those customers assigned to us of a particular evening (this was done very carefully, going so far as to assign a german or japanese speaking waitstaff team to a german or japanese-speaking table of tourists, respectively)

continuing to learn and display an ever-growing knowledge of foods, wines, liquors, local culture, as well as as decorum and panache... i eventually was promoted to frontwaiter when one of those coveted positions opened up because of a staff member being hurt in a terrible car accident -- this meteoric rise took me almost 2.5 years

as a frontwaiter, i had the ultimate responsibility for my server team - such that i could, at an appropriate remove, watch my tables and anticipate any and all needs of my guests, dispatching my team members with a nod, a glance, or a simple unobtrusive gesture to immediately comply with whatever i felt needed to be done to make our guests' experience perfect - like a team of spies, my staff would report to me, e.g., which of our guests was eating the most slowly... so that i could anticipate when the last dish of the previous course would likely be cleared away so that the next dish could be served in as timely a fashion as possible - we all knew the cooking times of the next course, and would instruct the chef's team of when to begin the preparation of the next course based on which dish of said course would take the longest to prepare - as well, replacement cutlery was already on its way to the table before a guest's implement had completed its fall to the floor due to a patron's clumsy elbow or the like

after another year of this, i was promoted to assistant manager of the restaurant, where i would oversee the 'front of the house' and the individual frontwaiter teams working seamlessly with both the kitchen and barstaff

i say all of this as a way to make some here understand that, imho, there was simply no way that an hourly wage or salary could have created the pride and dedication to excellence that the tips from our commensurate service often brought - it would boggle your minds to know the number of times our customers showed their generous appreciation of our attempts to make their evening (and entire vacation in the islands) as memorable as possible

on one particular evening, an elderly australian couple came in for dinner, obviously tourists - the hostess informed me that they had presented an 'entertainment card' upon being seated -- now, this e-card is a popular facet of tourism locales, whereby the tourist buys a fat book of coupons for both goods and services available around the islands - this typically cost them us$30 and it came with a sort of credit card that could be presented in lieu of toting around this cumbersome book of offers -- in our case, the e-card entitled the holder to one free entree of equal of lesser value for every regularly priced entree purchased - the book further stipulated that a condition of using this offer, the e-card holder 'could be' automatically service charged (15%) as a gratuity, and that to be in compliance with the offer, the gratuity would be based on the original, undiscounted total of their meal

as we were very near our closing time, and my staff had had a long evening of it... as well as the pugnacious and crass demeanor of the elderly australian gentleman, i offered to serve as their front waiter, rather than have one of my hard-working staff suffer under his tight-fisted and surly deprecations

i proceeded to give them, imho, one of the best dining experiences of their lives, and at the close of the evening, i presented the gentleman with his check... noting both the orginal and discounted bill, and that the check had been service charged at 15% of the original total - he paid by credit card, and after i had returned to collect the signed credit card slip, i noticed that he had 'lined-out' the place on the slip where the gratuity was printed, and then 'corrected' the total -- when i returned to top-off their coffees, i enquired if anything during their evening had been amiss - they responded that everything had been perfect -- i then politely broached the subject of their not leaving a tip -- the australian gentleman then garrulously countered that he didn't 'believe in tipping' - i gently pointed out the e-card policy through which they'd received the discounted price, and he responded with an obscenity

i asked him to produce his e-card again, and i quickly went to my office, photocopied the relevant pages of the entertainment-card book, the credit card slip with the the tip section lined out, and cut his e-card in half... the last of which i returned to him

the next day, he complained to the restaurant owner and the e-card company - but when i produced the relevant details, both of the above sided with me

was i in the wrong? imho, the fact is that there is service and then there is 'service' - the latter of which should certainly be more commensurately rewarded than the former... but some people just refuse to see it this way

>> ^gwiz665:



When you order food are you not agreeing on the price for services and goods (without signing a contract)? And it should clearly marked on the menu (and sometimes by the hostess station or on the wall) 'for parties of x or more a y percent gratuity is added'.

Therefore The gratuity is agreed upon before you order. The princes and princesses in this video most likely were well aware of this but made up their mind to protest because their napkins weren't on the table when their food arrives. That's not bad service. That's a simple oversight that would've been easily rectified if given the opportunity instead of them showing their butts.

I don't personally agree with mandatory gratuity, but it exists, and if I agree to eat at the restaurant with a large party, I have to pay for it. Or I could move to a "make better society".

In all honesty I usually get good service. We mostly eat in Durham or Chapel Hill, lots of good places there.

Specific anecdotal example: A night out last week we got seated and didn't see a waiter/waitress for something like 15 minutes. It wasn't late, and the place was half-full, but it turns out that the hostess had seated us in the section of a waitress who was on her break. Hostesses mistake, no big deal. So the manager is walking around asking people how they are doing, and I jokingly mentioned that we'd be a lot better with beers in front of us. He apologized and took our drink order, and appeared in minutes with beers and an app.

The meal turned out great, everything was good, and I was perfectly satisfied. Then they comped the meal, which was ++. In return I left a tip equal to twenty percent of the original value, and good reviews on appropriate food blogs.

In the scenario described in the original video, the primary problem is an overall lack of communication from all parties involved.