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Making a first impression

Did you ever notice how impressions are so doggone difficult to dismiss? I sure do. It can be that first trip to the restaurant that everyone is giving rave reviews, and then yours is less than satisfactory. Yes, we’ve all had experiences like that. In fact, its almost inevitable that our own foray into that place is just destined to not measure-up. And it almost always starts with the way you are treated upon entering the front doors. Something is said or a look is given and suddenly we have an inner attitude rise up and speak to our mind, “Told you so. The place can’t be as good as everyone says.” A waiter will be inattentive or forgetful. Reminders of what you asked for go unmet. The dish is either barely warm or not cooked as directed, and, darn it, they still put onions on it after making it clear you don’t like them. Will Rogers once complained that onions may make us cry, but there still isn’t a vegetable that makes us laugh. But I digress. By the time we’re through with the meal, we’ve called it buzzard bait or accused the cooks of needing to be retrained just because they took a coffee break. Read stories like this and more in your latest edition of The Ennis News. Be informed, subscribe today!

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Posted by on Jul 31 2018. Filed under Editorials. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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