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10
1.
Roxanne 1 year ago
I´m pretty sure, 90% of the chefs doing those dishes have tears in their eyes while laughing all day about the idiots who buy their overpriced sh#t.

The other 10% are just failed art students who had to look for a new profession... dash
       
-3
2.
Sigfired 1 year ago
Actually, this is a genius way to get people to eat in your restaurant AND get free advertising. Don't forget, most people have social media accounts but very little to put on it.
People can post this and will probably mention the restaurant.
If they post it under "I love this original way of serving" or "Look at this crazy smegging thing" doesn't matter. Your name is out there.
       
1
3.
Patrick 1 year ago
Sigfired, I for one would *not* go #6 (although it *might* work if the sauce was on top), #8 (those will get soggy real fast!) or #17 (unless I wanted my noodles cold and watered down). Those are just stupid.
       
2
4.
Tony 1 year ago
What the F...... vomit vomit vomit vomit
       
3
5.
Lucretia 1 year ago
Fondue:Here cook everything yourself. That’ll be $200.
       
3
6.
Greg 1 year ago
I guess 'creative' is a fancy word for 'unappetizing'.
       
2
7.
Kimberley 1 year ago
#6 - "To get to the sauce, you’ll have to eat the spaghetti without it first."

Or, dump it all out on that nice mat they gave you, then give it a stir.
       
1
8.
Elvie 1 year ago
Stupidity at it's finest, yet people are willing to pay for this idiocy. If any of these were placed before me I'm leaving.
       
1
9.
Ronie 1 year ago
#3 How'd you like to be the Waitress that has to take 5 of those Burger and Bricks and 5 Drinks to the Table. JC_doubledown
       
1
10.
Ralph 1 year ago
Ronie,

they employ waiters only at that particular dining establishment
       
27353641acute
belayclappingdance3dashdirol
drinksfoolgirl_craygirl_devilgirl_witch
goodgreenheartJC-LOLJC_doubledown
JC_OMG_signkisslaughingman_in_lmocking
mr47_04musicokroflsarcastic
sm_80tonguevishenka_33vomitwassat
yahooshoot
“I’m in a fancy Italian restaurant. They just served me this.”
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When Chefs Get Way Too Creative…
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