More on my needs: every morning, the Cate and Abby staff are annoyed with me because I politely ask for just a little bit of cream cheese (not a fat, oozing glop) and insist on approving the final product.
Posted By: ligetiMore on my needs: every morning, the Cate and Abby staff are annoyed with me because I politely ask for just a little bit of cream cheese (not a fat, oozing glop) and insist on approving the final product.
If they ignore me -- which they often do -- I tell them to take half of it off. They glare at me. As I see it, they'd save themselves a lot of time and frustration if they'd just do what I ask. Who knows, it might involve a tip, too.
Posted By: project37assbiscuit
Posted By: DottyParkerPosted By: project37assbiscuit
They sell those at Cait and Abby's?
Posted By: drummerboyHow does that work exactly? Is a two-handed open-faced display of the bagel from behind the counter sufficient, displayed at an angle sufficient to see the thickness of the cream cheese layer, yet not so oblique as to obscure the percentage of surface area covered, or do you require a hands on examination, perhaps using use a ruler to measure the depth of the cream cheese? Or do you have one of those handy-dandy Sandwich Spread Depth Gauges?
Drummerboy, your description was surgical.
Supersteph, may I suggest measuring spoons for the cream cheese. Determine whether you desire a heaping tablespoon or if you'd prefer the cream cheese to be leveled off. Heck, go for the gusto and make it a heaping 1/4 cup. To lessen the stress on Cait and Abbey's, bring your own measuring equipment. That would eliminate the guess work at crunch time.
Posted By: boomiePosted By: DottyParkerPosted By: project37assbiscuit
They sell those at Cait and Abby's?
Toasted.
Posted By: DottyParkerPosted By: boomiePosted By: DottyParkerPosted By: project37assbiscuit
They sell those at Cait and Abby's?
Toasted.
I can almost smell them now.
:rolling: