Restaurant Terms

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When you go out to eat at a restaurant and you are seated near the expeditor and/or the kitchen, you may hear a few terms that you are not familiar with, unless you have worked in the restaurant industry. These terms are commonly used among cooks and servers. It is like their own language. When a person gets their first job in a restaurant, getting used to this language can be difficult. Many of the cooks and servers will use these terms and walk away leaving you wondering what the heck they just said to you. If you are curious about the most common terms in this restaurant language, read on.

Back of the house/front of the house: This one is easy. The back of the house refers mainly to the kitchen, but the office and expeditor station are also situated there. The front of the house is the part of the restaurant where guests dine, people are seated and drinks are served.

On the fly: On the fly means, make that as fast as you possibly can in restaurant terms. This term is used when something was not ordered back to the kitchen in a timely manner or there was some other mistake along the way. So, if you hear an authoritative voice in the kitchen say, “Ordering a (insert food here) on the fly.” you know they are in a hurry.

Behind you: After ten years spent working in kitchens, I find myself using this term in all kinds of places-especially the grocery store. “Behind you” is what a staff member will say when they are walking behind someone else. Restaurants can be so loud and busy that it is all too easy for people to just crash into each other. If you say behind you, then your “teammate” knows you are there and will not back up into that hot pot of water you are carrying.

Corner: Corner is another restaurant term that is used to keep people from crashing into each other. It is used when you. . . you guessed it. . . are going around a corner. It does not matter if you are empty-handed, the person who may be coming around that corner might not be. These terms should be used consistently.

In the weeds: This restaurant term is often used an S.O.S. If you hear a cook cry “Ah! I’m in the weeds.” it means she/he is getting too many orders at once and they need help. It can also be used as a negative answer to a request to help. For example, “Can you help me clean my station?” “Sorry, I can’t. I’m in the weeds.” Basically, it means, “I am very busy. If you’re not going to help me, get out of my way.”

86: 86 is simple. It means we are all out. Cooks use this term to inform servers and other cooks that they are out of something. The message is then passed to the rest of the staff. This is a cook’s favorite restaurant term. It is dorky, but when my shift was over in the middle of a rush, I used to say “86 Shelly.” with a big smile on my face.

Fire: When a cook tells another cook to fire something, that means get is started. This term is used when certain dishes need to go out before others, so you have to wait to start some of them. Once the salad or appetizer is on the guest’s table, you fire their entrees.

Up sell: This restaurant term is the dirty word that leads your server to push certain drinks or foods on you. When a server comes to your table and say something like “Have you tried our mojitos? They are to die for.” That means that their manager has told them to “up sell” mojitos. It is probably just an ordinary mojito, trust me.

Dish pit: Dish pit is the restaurant term for dungeon, I mean, dish area. This is where our busboys, dishwashers and, on the occasion, managers, servers and cooks, wash dishes. It is my belief that this term got started when a poor cook was forced to wash his own pots and pans when a dishwasher was out sick. It really is like a pit, minus the sunk into the ground part.

Now that you know what these terms mean, you will have a better understanding of what is going on in a restaurant the next time you enter one. It seems like a small success. However, I have to admit that I feel much better knowing what those cooks are yelling about in the “back of the house.”

The best Gift to Bring to a Dinner Party

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Here in Greece the traditional gift to take along when dining at someone’s house is cakes. Not just any cakes but cakes from a bakery. There is a very distinct difference between taking along some home made offering and that from a shop, and the pastry shops produce large sickly sweet confections full of honey and cream which no one ever appears to eat. Quite what happens to them all once the boxes are open is anyone’s guess but the most likely outcome is the boxes are piled in the fridge and then thrown out when the cakes have gone off.

If wine is taken along then it is far more appreciated if it is the home made variety in a plastic bottle rather than any of that rubbish bought from a shop which will be full of chemicals. Home made red wine from real grapes is highly prized and thought of as good medicine. It is known as spitico, and the best tavernas produce their own and people eagerly await the day when the barrel will be ready. Usually it is available from November to March and after that people need to risk being poisoned by shop bought wine.

Flowers aren’t terribly popular as gifts but there are a number of plastic flower shops which stock offerings. Real flowers grow outside but indoors they simply attract mosquitoes and die in the heat. However a gift of a pot plant in vibrant hues to add to the balcony display will always go down well, as would a pot of basil. Naturally one mustn’t be seen to eat the basil as this is considered a rather odd habit and if you want to buy a basil plant you must go to the florist.

Naturally it is acceptable to take a gift of olive oil for your hosts and it is fine if you put it in a plastic water bottle. This type of gift would be suitable when the first oil of the year is produced and it is fresh, and even if your hosts have just filled their own barrel with 100 kilos of olive oil for that year’s use they will still appreciate your offering as long as you didn’t buy it in shop. It is imperative that the oil must be from your own supply and it would be considered very bad form to try and pass off a plastic bottle from the shop as your own as most likely it could have been watered down.

These gifts of shop bought cakes, home produced olive oil, basil from a florist, and spitico wine will all be appreciated by your hosts. Just remember to keep the items in order and never turn up with home made cakes, shop bought wine, flowers out of the garden or olive oil from the shop.

The Unrefined Flavor of Muscovado Raw Sugar

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The three sweetened victims of the fact of the case were muscovado sugar, together with the more anemic looking turbinado and Demerara types. Putting raw sugar like an angry timberwolf center attacking a growing village of ice hockey goalies, Reader’s Digest Canada slams the facts of the matter down to so many words: “…[Y]ou wouldn’t want to buy [raw sugar] since it contains yeast, mold, bacteria, dirt, bug parts, and other undesirable stuff.” Meanwhile, the value of sugarcane crops in the state of Florida exceeds that of all the agricultural corn, soybean, peanut and tobacco operations in the state, combined tax and all.

Anything that sweet can be easy to swallow.

Muscovado originated out of the early plantations of the tropical Americas. Produced in varieties dark or light, this sugar cane juice product gets a respectable bill of health from its devotees, brandishing a full slate of vitamins the equal of wheat grass juice. Vitamin A, four B-complex vitamins, vitamin C, and phytonutrients make up this natural balance of nutrition and avoiding the wild chemical processing used to produce the white. As a sugar — specifically, a brown sugar — expect its flavor to run chiefly as that of molasses accented with something of a smoky taste.


A well-proportioned regard for muscovado can take into account its centuries-old production. Following are some samples and key notes in the history of sugar production in the New World and some details of how the muscovado was produced.

In the South America, production began on Brazilian coasts around Bahia and Pernambuco in 1516. Commercial production followed in 1550 once mills had been constructed by Portuguese land grant recipient sharecroppers.  By 1660, production favored Barbados and the West Indies, and by 1700 Barbados and Guadalupe were poised with a paramount supply and capacity to deliver the best price due to closer proximity to Europe, certain trade monopolies, and slavery. However, by the mid-18th century, slavery was a factor involving the Dutch East India Company and its seizure of Pernambuco from the Portuguese.

In North America, colonial Jamestown couldn’t produce the crop effectively as of 1619. Production was perhaps discouraged by this failure, as not until 1758 was the first sugar mill established on the Mississippi River in New Orleans, on a plantation. But sugar as a crop was not planted until 1771 by Jesuit missionaries without success, and not until 1841 did sugar production boom in Louisiana under John Randolph, becoming the largest production center in North America with lesser rivals in some southern states spanning from Florida to Texas and up to Missouri. The Civil War decimated sugar production and soon Hawaii and Cuba were to scuttle any effective competition from continental America.

But for the cause of sugar in Cuba, slavery ended there in 1886 while the American continent went on to buy 82% of the free island’s annual crop. Its arrival by import was in the form of muscovado sugar lumps that hit the grinder at grocers, granulated with a portable type of mill.

Brazillians made sugar only out of sugar cane that had been produced from a second boiling. A dark molasses from the first boiling was referred to as“muscovado macho,” and not preferred. The lighter molasses from the second boiling was called “muscovado batido”. Batido was exposed to clays to whiten its coloration. The macho muscovado was, however, used to produce azúcar de espumas by some operations, notably in Mexico. Sometimes molasses that was in excess from the second boiling was used to make additional sugar.

Barbadians regarded the molasses-based muscovado sugars as “peneles,” and their muscovado  had once emanated from the major hub of sugar production in the Americas from the Caribbean island of Barbados, distinguished from other sugar primarily by being moist. Another way of asking for muscovado was to call it by the common name of “moist sugar”.

Today, this hub has since shifted for this niche item, some believe to Mauritius, a small island east of Madagascar.

Muscovado sugar today has only 11 calories rather than the 15 calories of white sugar per teaspoon. The difference is due not only to the raw sugar’s natural origin and nutritive state but also to added Kalmansi lime and coconut fruit (0.2%) used to produce consistent results for the thickening process, after what it becomes poured into cups to dry before being beaten into the consistency of brown sugar. This is natural application is not a refinement procedure but rather a matter of convenience to ensure that the sugar does not foam while heated during the thickening phase.

The finished product differs in its shade from lighter to darker, although identified by its golden yellow color. As a natural product it lacks refinement, containing traces of calcium, iron, potassium and magnesium.


In Asia, muscovado was long called “poor man’s sugar,” although that perception could be changing with some to a niche market of profitable demand and a more health-conscious prize. In Britain, its regard qualifies it as a specialty sugar.


Muscovado today is used much as it ever was, particularly as sugar. As The Kitchn’s Dana Velden writes, its uses are suitable to many a dessert and also with coffee and yogurt. That means that muscovado should also make a great smoothie. Her stated preference concerns sophisticated flavor combinations such as ice cream or gingerbread cookies.

But with practical regard for the flavor, there lies the mystery. Whatever the type of raw sugar, expect more flavor from muscovado. For example, if turabino is available then it may be possible to catch a glimpse of the closer-to-the-cane version that is muscovado.

Muscovado is not your ordinary sweetener. Expect much more than the vacant sweet tingle of common white sweet crystal — and something thick to its substance due to its unrefined fabric. Be brave and consider what muscovado would go deliciously with so as to make the first sample the best possible experience. The rich history of this darkest of popular raw sugars makes a sort of capitalist case, “from ignominy to popularity,” regarding the latter-day reflux of its resurgent popularity that currently rides on the raw, healthy vibe that pursues for muscovado a deserved, dignified niche on the grocery sugar shelf.

Don’t believe in Tipping – Yes

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People who work hard at their jobs deserve to be paid for their efforts, but, receiving an extra “bonus” by means of a tip should not be expected in the restaurant industry.  Most people tip restaurant wait staff even if they don’t want to tip them but do so in fear of appearing cheap and ungrateful.  Most people who dine in restaurants are aware that wait staff are hopeful that diners will leave tips behind because waiters and waitresses are paid less than the minimum wage due to the liquor tax.  However, it is not the diners’ fault that the restaurant’s owners are paying the wait staff so poorly. 

When people are chastised by others for not tipping, what is actually happening is that they are being “told” how they should spend their own money.  Everyone makes money from someone else but once the money is made, it is our own money to keep and decide what to do with it.  Waiting tables may or may not be a difficult job, but every profession is challenging and police officers, teachers, firefighters and doctors don’t get tips for doing their jobs; jobs that they had to invest money in for being trained to perform their jobs.  Accountants, attorneys, travel agents and farmers don’t get tips for performing their job duties either.  There is no reason to pressure people to tip restaurant wait staff for performing their job duties when the MAJORITY of people do not receive tips at their workplaces.

How difficult and strenuous is it for a bartender to open a bottle of beer and pour the liquid into a glass?  The answer is that opening and pouring a beverage is not very difficult and everyone can do it!  Why should a busboy or a waiter be paid “extra” for clearing the table when we don’t get paid “extra” to do that ourselves in our own homes?  Wait staff who work in Canada and in the United States of America expect to be tipped for giving good service, but tipping is OPTIONAL and NOT legally mandatory.  However, some wait staff complain if they don’t get a tip and some even have the nerve to confront diners as to why they didn’t receive a tip from them!  Restaurant wait staff are already being paid by the restaurant owners to do their jobs.  Granted, the hourly wage that restaurant wait staff receive is not a lot of money but it is not the customer’s job to pay the wait staff’’s salary.  If waiters and waitresses are not happy with how much they get paid then perhaps they should discuss a pay raise with their managers or find another job.

Tipping restaurant staff is customary in North America but in many other countries around the world, tipping is not done, nor is it expected.  European countries, Japan, Australia and several other nations don’t pressure patrons to tip because waiters make higher wages in those countries.  It is absolutely shameful that wait staff working in North America do not get paid a high enough wage before tips to make a decent living but it is equally shameful to make diners feel “cheap” and “mean” for choosing not to tip.  If tipping was abolished, there would be no pressure to pay more money on top of the restaurant bill if you don’t feel comfortable doing that.  Tipping is a CHOICE and in a democratic country everyone has the right to choose how their hard earned money should be spent. 

Should Cell Phones be Banned in Restaurants – No

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“Ooops. I dropped my fork.” It will be a loud noise, and it will get attention of all people in the restaurant. What should we do? Maybe, we should ban using forks in restaurants. What do you think?

Respect to all:

It is a part of social life to respect others in any place, from noisy subway stations to up-town fine dining restaurants.  If a place is noisy, it doesn’t mean that we can make more noise there. Maybe, if you try to be less noisy, that place become a relaxing place too.

Movie theaters:

Let’s go to another place, the movie theaters. The sound effects in the movie theaters are an important part of the experience. The audience in the theater are deep in the story, and almost are disconnected from the environment around them. If a cell phone starts to ring, it will ruin the whole experience. None of the audience could follow the movie in the same way. It is an obvious fact. But, despite this, nobody is asking to ban cell phones in the theaters. What is asked from the people in the theater is to put their cell phone in silence mode, or turn it off. Cell phone is part of our life.

Cell phones and life:

Without cell phones, we cannot have such a confidence to go out, to go to a theater, or any other things. It assures us that if something unexpected happens, we can be reached any where, any time (I hope so). Almost all people in a restaurant know this, and maybe have a chance to go out dining because of this miracle. If cell phones are banned in the restaurant, the number of people who could go dining will be reduced , and many people become nervous because they don’t know what is happening out there. For sure, owners of restaurants don’t want this.

Final word:

The simplest solution would be that the owner of a restaurant/servant could ask the people to put their cell phones in silence mode when they are going to sit at the table. It is an option that any restaurant could adopt. It is like BYOB option. There will be two type of restaurants, one that allows cell phones anyway, and the others that ask that cell phones be set in silence mode during the dining time. They can put this on their ads, and info. Then, the people can choose. If somebody is so sensitive to the cell phone rings, they could select a restaurant from the second group, and so on. There is no need to ban a device, just because of personal the preferences of one group of people.

Korean Barbeque Etiquette

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For the initiated, Korean barbeque is a unique way to enjoy good food, cooked over a grill, at any time of the year. It is extremely popular, and many people enjoy a weekly trip to a Korean barbeque restaurant. For those unfamiliar with Korean barbeque, it is a style of eating different to anything else. The meat is served raw, with a table-set grill with charcoal for guests to cook their own meat. It is normally made up of both marinated and non marinated beef, pork and seafood, and extremely occasionally includes chicken. Also included in the meal are panchan (sometimes referred to as banchan), which are side dishes, often comprising potato salad, vegetables or soup.

It is incredibly easy to enjoy Korean barbeque food, while maintaining the cultural etiquette expected. There are slight differences between eating as a guest of an individual, or at a restaurant. However, the general principles of good manners and etiquette remain for either case, as they do in any other condition.


When eating in a restaurant, you will more often than not find that panchan is free of charge and all you can eat. Panchan when served in a private residence will most often have been prepared freshly, and so you should make every effort to sample everything on offer, as refusal may cause offence. None of the panchan should be added into the meat sandwiches; this is poor etiquette and detracts from the flavor of both the meat and the panchan.

With panchan there are usually four sauces provided. A salt and sesame oil mixture is for use with non marinated meat, a sweet soy sauce for marinated meat, and a bean paste and hot sauce for any use. While intended for anything, the soybean paste is especially used when topping lettuce in a bundle.


Along with the panchan will be a selection of salad, or simply lettuce. This is intended to be eaten with the meat. Lettuce leaves should be torn off, held face up, and a piece of grilled meat inserted, topped with sauce, and closed over, to create a lettuce-meat sandwich. This should not be rolled to create a burrito style tube. In addition to the sauce, it is usual to add a jalapeño slice or slice of roasted garlic, which will usually be available.

Rice / Noodles

On the whole, rice is not eaten with Korean barbeque. By ordering or requesting rice, you are likely to either be met with disappointment or simply outlandish looks. Noodles, on the other hand, are often eaten. However, these are usually very different to how they are usually eaten in Western culture. One style is mul-naeng-myun, which is served in a salty, icy broth. Another, slightly more conventional serving is bibim-naeng-myun, which is served in a spicy sauce. Noodles are not usually served until the end of the meal, therefore it is necessary to ask (and break general etiquette) if you wish to enjoy them with your meat.


Meat is brought to the table raw, together with a hot grill. It is cooked by the diners, at the table. If you are new to the methods, more often than not your host (or server in a restaurant) will help to get you started and offer advice along the way.

Meats are divided into marinated and non-marinated, and each has different styles and flavors:

Galbi: Marinated rib beef. This is the most popular form of Korean barbeque.

Bulgogi: Thin slices of marinated beef.

Chadol: Thinly sliced non marinated brisket

Deungshim gui / Anshim gui: Non-marinated sirloin and tenderloin respectively.

Dweji bulgogi: Marinated spicy pork. Often not served as standard in restaurants, more common in diners.

Samgyeopsal: Non marinated, salted, thick bacon.

Chicken is not served on the whole; it is seen as “non-Korean” and is very much the equivalent of eating burger and fries in a high class restaurant.


Standard etiquette rules for drinking apply, in that drunkenness and excessive drinking are extremely poor etiquette. However, it is important to know a few other points regarding drinking at a Korean barbeque. The first is the well known rice liquor “Soju”. Extremely common, and similar in taste to vodka, it can very quickly catch up with a drinker and lead to embarrassment. When a guest at a private barbeque, it is quite common to be offered lots to drink, and to take part in a drinking ritual. This involves the host emptying their glass, handing it to you and filling it. At this point you are expected to drink it, and continue the movement of the glass.


When eating in a restaurant, you will find that you will not be allocated a specific server, nor will this server return to the table to check everything is ok. This is considered impolite, and because of this, a bell is normally provided to get the attention of any server. It takes some adjustment to overcome the traditional Western impoliteness of ringing for assistance, but it is expected and preferred.

When eating at a private barbeque, depending on the company, you may find yourself in an extremely cultural experience. You must always wait for the host or hostess, or if applicable, the oldest person or the guest of honor. Usually, the host will take the first bite, but sometimes will nominate another. Once this first bite is taken, all other guests may begin eating.

While a Korean barbeque is a very different way of eating, ranging from cooking your own food, to age old traditions held for generations, it offers an opportunity to eat exceptional food, experience great culture and generally enjoy a first-class dining experience.

Use Tampons: complete protection for women

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Feminine products are many in the market. Common products are sanitary pads, liners, menstrual cups and tampons. Tampons are the most convenient among all these products.  Tampons are the best option for woman who is physically active. Tampons are not new for the world. It used by Egyptians many years ago. They used cotton like substances to stuff inside the vagina to prevent the menstrual flow. They even made disposable tampons from softened papyrus.  May be these are the first disposable tampons in the world.  Greeks also used tampons years before. They made tampons by wrapping wood with lint. You can see descriptions about tampon from the writings of Hippocrates. Those writings are written in fifth century B.C.

Advantages of tampons

Anyone can put on tampons even from the first menstruation. Unlike other feminine protection products, tampons have many advantages.  Majority of the women hate menstrual periods, for its inconvenience.  More over, they need to be protected all those days.  Leakage is a disgusting problem always. This is the main drawback of external feminine protection products. You can use pads, but they leak, if menstrual flow exceeds its absorbency limit.  You can’t wear short dresses with sanitary pads. It is very difficult to wear a swimming suit or bath suit.  If you are sports woman, internal protection is the only option.  Menstrual cups and tampons are the popular internal feminine products. Within that, menstrual cups are expensive than tampons. After wearing tampon, one can do all activities with confidence. Water won’t go inside vagina after wearing tampons.

Today, tampons are available in different varieties. It is easy to carry tampons without curtailing privacy. They are compact for a small purse or pocket. Sanitary pads are used many, with some major problems. Pads can’t be fixed in a place. It will move with body movements. Tampons are free from this drawback. They are fit inside the vaginal cavity and have grips to avoid pull outs. So there won’t be a problem with misplacement.

Some facts about tampons

It is found that teen girls are a tad reluctant to use tampons at first. There is no need of fear for using tampons. Tampons are very easy to use and manage among menstrual days. Tampons contain a wad, applicator and a chord attached to the wad. Tampon wad makes from cotton or rayon.  Tampons are coming with or without applicators. Tampons without applicators are highly in demand among teen girls. There are two types of applicators, cardboard and plastic. Cardboard applicators are eco friendly and can dispose easily. Plastic applicators are very easy to insert without any pain. Tampons chord is same for all varieties, usually made up of cotton. This string helps to pull out the tampon outside, after the use. A tampon can use for maximum of eight hours. But it is better to change tampon in every four hours. Only drawback for using tampon is Toxic Shock Syndrome. This is a very rare and dangerous disease. Use tampons properly, to avoid this disease.

Choosing Cheese Platter Making Cheese Platter Cheese Platter Choices

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A good cheese platter offers not only a tempting selection but is visually pleasing and appropriate for the party. Small chunks of cheese are usually the best, since you don’t want that one guest who doesn’t wash his hands to touch anyone else’s food. Though good crackers and perhaps lunch meats should be set close by, we will focus on the cheese platter.

Variety adds color and taste and is far more likely to be pleasing to everyone. A good spicy cheese is recommended for at least one of your choices, usually pepper jack or something similar. Then include something mild so guests can mix and match. A mild cheddar is good as well as mozzarella or swiss. Of course these are white or white-ish cheeses, so browse the cheese aisle to select some darker ranges. Dark cheddars, smokey cheeses, even blue cheese can add color.

When shopping for cheese, browse through the store for the cheese selection. Many stores offer a wide variety. It helps to take the time to pick up each choice for the cheese platter and ask yourself what it would look like on the tray, it’s taste, and how it will blend in with the other foods offered. Ask the deli personnel if you have questions, or look online for a particular cheese. Someone, somewhere, will have written about it.

A wonderful choice for the cheese platter is to include a few expensive cheeses. Brie can be lovely and fresh, something the average poor party goers doesn’t get too often. Havarti is a good choice, being a mild tasting creamy cheese that taste, to me, like swiss, yet Havarti can melt smoothly. Expensive cheese are usually by themselves in a deli and are smaller chunks with higher prices. The choices can be amazing and overwhelming; just pick a few that sound good.

Now, shapes. Cubes are good, especially if you toothpicks nearby. Triangles are a common choice, though they seem a bit common. Most sliced cheese comes in square that can be easily be cut into triangles, though, so this choices for a cheese platter offers quick, easy, simplicity. Spreadable cheeses can be challenging. Use plastic wrap ( cheese won’t stick to it well, but you can try.) or tin foil or something under it to form a wedge and layer other cheeses along side it.

Cheeses that look alike but are different can be in different shapes. A near sighted guest mistaking a spicy pepperjack for mild cheddar will be in for a surprise. When laying cheese on the platter, keep different flavors separate by using different colors or spreadables between them, or using crackers between rows for variety.

Of course, for many cheese platters, they can be bought already made up from a store. These offer a wide selection and are visually pleasing, though a bit more expensive than doing it yourself. Unless of course, you had to buy all the cheeses and weren’t going to use that much, in which case it might be cheaper to select a platter of cheese already made up.

You have a choice for your cheese platter in color, taste, and shape. The selection are only limited by what’s available in your region. And when you add cracker choices and dips, the choices can seem unlimited. The best cheese platters offer a wide selection and are artistic in their design. Browse premade platters for ideas or go simple and use only your favorite cheeses.

Whatever the choice you make there are few wrong choices to make, and so many other things to worry about, just go hog wild. Buy whatever sounds good, looks good, tastes good. You may be surprised by how well your guests like your choice.

What to Eat at a Regular Restaurant when You’re a Vegetarian

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With so many people today accepting Vegetarianism and Veganism as part of normal society we are seeing more and more accommodations on menus. Even Burger King, a large fast food chain, has added a veggie burger to their menu.

However, if you are a vegetarian you know that it can be hard to find a healthy, filling meal when you are out to eat. At most places you can order a salad, but that becomes boring after awhile. If you do find something you think sounds tasty on a menu, but it has bacon bits or pieces of ham in it, you can always ask for the cook to keep that part of the recipe out. Some restaurants will even be happy to create a special item for certain customers.

There are some restaurants, mostly sit-down places, that even specialize in vegetarian items. In the St. Louis, Missouri area there are salad-bar restaurants called Sweet Tomatoes. They have a main salad bar and hot bars where you can get pasta, soup, breads, and desserts. Items non-vegetarian are marked so you don’t accidentally eat any of it. They have a “theme” every month where they create a new dish around a certain ingredient like lemons or strawberries, so you can always try something new. I loved eating there because I never left hungry and could get items catered to my diet.

Although, we all know that in many fast food restaurants don’t see vegetarians as a customer base, so when are families choose to eat there we end up with a side salad and french fries. Not the best choices. When my family goes out to eat they know about my diet so they choose a general restaurant where I can get something to eat other than salad. It’s often best, especially in large families, to choose a restaurant that has a large menu with a variety of dishes and entrees.

If you are really set on restaurants paying attention to the growing need of the American people you can always fill out a complaint or compliment form online or in the restaurant. Simply suggest they had a few vegetarian-friendly items to their menu. If you continue to do this, eventually the company will listen. Just don’t give up hope!

Tonsil Stones Treatment

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Tonsils are fleshy tissues near the opening of your throat. They are useful in your body. This is because they capture bacteria and all other micro invaders that may cause gastrointestinal tract infections among others. However tonsils can fail to function as expected when it comes to capturing bacteria, viruses and other invaders. They can also get infected and swell thus causing discomfort when swallowing food and even saliva. They can develop into tonsil stones also known as tonsilloliths.

Tonsil stones are pea-sized calcified formations that anchor themselves in one or more parts of the throat and on the crevices. They are not harmful and can only be surgically removed if you have two tonsil stones that cause a lot of pain and discomfort.

Tonsil stones symptoms

Symptoms of tonsilloliths may vary from one individual to the other. They include pain and difficulty in swallowing food and saliva, headache, fever and bad breath in severe cases. Pain when swallowing occurs because of inflammation of tonsil tissues and is common when walls of your tonsils are obstructed.

Tonsils weigh 30 to 40gms and can be removed through a minor surgical procedure. This is a popular treatment option because in takes a short recovery time. However, treatment of tonsil stones will depend on your condition. An ENT doctor will first examine your condition to check where tonsil stones are attached. You only need to control your gag reflex for examination and removal of tonsil stones.

A medic can use an inject-able numbing effect. This is to suppress gag reflex during a surgical procedure to remove the stones. This is an ideal option if you want to avoid discomforts of and inconvenience of controlling your gag reflex.

The other way to treat tonsil stones is gargling with warm salt water. This is an effective treatment option for small tonsil stones. It works by relieving swelling in the throat and other discomforts that the stones cause.

Tonsil stones can occur as a result of bacterial infection. Bacteria tend to accumulate in crevices of your throat and it can cause tonsil and other gastro-infections. Therefore, gargling salty water will help relieve tonsil symptoms and it is also effective when it comes to reducing bacterial activity in the area. Note that salt is a natural antibiotic agent. It is a home remedy that has been used across many generations. Doctors highly recommend the treatment in children and adults. It is also an excellent way of enhancing your oral health to prevent bad breath and other possible infections. The treatment offers instant results and is an excellent way to free you from throat discomfort and tonsil stones.

The bottom line is tonsil stones treatment varies from one individual to the other. It also depends on the size of your stones. Therefore, when you suspect any symptom of tonsil stones, it is imperative to seek medical advice. A medic, ENT specialist will examine your situation and recommend the best treatment option. With the right treatment, it is easy to manage and prevent recurrence of tonsil stones. Therefore, ensure to look for a well reputed, experienced, skilled and competent ENT specialist for quality treatment of tonsil stones. Additionally, ensure to maintain oral health to prevent bad breadth and bacterial infection.