Cooks are apt to be badly hung over and bleeding from the eyes. Third-string servers fill in at the last minute. Recipes prepared but once or twice a week may lack finesse. Still, the Midtown location was convenient for meeting a friend. The posted menu promised novelty without silliness.
Signs are hard to read.
If you've been in the lobby of a newly built Ramada Inn in Kissimmee or Ocala lately, you've seen it all before. Once seated, we were showered with attention by staffers before further doubts could surface. The waiter was all smiles and knew what he had to sell. The coffee was hot, the orange juice sweet. I spotted a cook arriving with a box of fresh bakery rolls.