Auto news on Youtube Dec 30 2017

Customer - I want to buy some dog food.

Cashier - OK, where is your dog!

Customer - It's at home!

Cashier - Sorry, you can not buy the dog food, if you don't show me the dog.

Customer - What?! You're a very bad cashier!

Customer - I want to buy some cat food.

Cashier - OK, show me your cat!

Customer - It's at home!

Cashier - No, you cannot buy this if you don't show me your cat!

Customer - (furious) What?! This store is bad as hell!!

Cashier - What's in this paper bag?

Customer - Feel it!

Cashier - It's soft and warm!

Customer - I want to buy 3 rolls of toilet paper!

For more infomation >> Joke Restaurant - The Weird Cashier - Duration: 1:21.

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Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 1:33.

For more infomation >> Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 1:33.

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Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 2:22.

For more infomation >> Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 2:22.

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What is it like working at a Michelin-starred restaurant? - Duration: 3:11.

What is it like working at a Michelin-starred restaurant?

Michelin-starred restaurant work is the same as any other restaurant work, except that all of the standards are higher.

At a normal restaurant, the squeeze bottle that holds olive oil on the salad station will be like one of those refillable ketchup bottles from a diner. It will probably have a thin film of grease and salt on the outside.

At a MIchelin-starred restaurant (or any other highly rated restaurant), it will be a Clairol tint-bottle (available at Sally Beauty Supply), because the necks are stronger and the tips are finer.

It will be impeccably clean, because otherwise, your fingers will carry greasy fingerprints to the plates.

That's the main difference. A clean, precise oil bottle instead of a greasy, imprecise oil bottle. AND THEN APPLY THAT CONCEPT TO LITERALLY EVERY ASPECT OF THE OPERATION. Not much except there are certain standards that MUST be held!.

I worked at a high-end 1 Michelin starred restaurant for 3 years and have had to keep myself clean at all times. Here were some of the rules:.

I could not let the customers see me use the bathroom; but if I had to go, I had to do it fast. Uniform must be kept clean at all times.

Must shave and have hair short or tied if long. I could not carry a conversation for too long when they are dining, so they may finish their meal according to a schedule.

Must know ingredients very well; down to where some ingredients are from. Must always consult chefs to uphold a customer's request.

It was quite stressful dealing with the enormous pressure put on by the chefs and the owners to make sure the dinner services go swimmingly night-in and night-out!.

Also, having lived in New York, I met a lot of celebrities and have gotten to become their friends! Some names include: Shane McMahon, David Blaine, Leonardo Dicaprio, and Matthew McConaughey!.

(This wasn't where I worked, just wanted to show the cleanliness).

For more infomation >> What is it like working at a Michelin-starred restaurant? - Duration: 3:11.

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Mathilde Seigner : le gérant du restau­rant raconte la soirée de l'actrice avant son acci­dent - Duration: 2:08.

For more infomation >> Mathilde Seigner : le gérant du restau­rant raconte la soirée de l'actrice avant son acci­dent - Duration: 2:08.

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Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 2:19.

For more infomation >> Mathilde Seigner, à sa sortie du restaurant, « Elle allait bien ». Un proche raconte - Duration: 2:19.

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NE Portland restaurant robbed for 3rd time this year - Duration: 2:00.

For more infomation >> NE Portland restaurant robbed for 3rd time this year - Duration: 2:00.

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Guy Fieri's massive Times Square restaurant closing its doors - Duration: 1:46.

Guy Fieri's massive Times Square restaurant closing its doors

Bottle-blond gourmand Guy Fieri is closing his absurd Guy's American Kitchen and Bar in Times Square. The 500-seat super-restaurant will shut its doors after a last hurrah on Sunday, according to Eater. com.

When it launched in 2012, the restaurant — which served Fieri's famous "Donkey Sauce," among other enduringly regrettable items — was met with a critical reception frostier than Fieri's tips. But it has since been a sizzling hit with tourists.

In a statement to Page Six, Fieri didn't give a reason for the closure, saying only that he is proud of the 5 ¹/₂-year run.

But it could be because the restaurant couldn't match the culinary virtuosity of 44th Street rival Bubba Gump Shrimp Co.

Or it could be that, as one Yelp reviewer said while imploring diners to go literally anywhere else in the neighborhood, "the Guitar Center may actually have better service and food.

Alas, hungry Times Square visitors will now just have to make do with triple-Michelin-starred Le Bernardin.