Why I Hate Boston Pizza: A Rick Mercer Style Rant


I enjoy dining out.  It’s a nice way to connect with friends and enjoy each others’ company, especially since I don’t yet consider myself a connoisseur in the kitchen.  I enjoy the social time that is afforded while I wait for my food, the endless supply of Dr. Pepper (I’m pretty caffeinated right now, I went through four of them tonight), and just the overall atmosphere of being away from home and not having to cook.  It’s good to get out.

Now I do realize that this isn’t a viable option for everyone.  It gets pretty expensive.  It gets really expensive when you recently gave up eating wheat and you can only eat half of what’s on the menu.  But sometimes it’s just one of those luxuries that some of us consider ourselves blessed enough to be able to afford.  And trust me, I do consider the ability a blessing.

Now normally, I don’t get jealous of the way things are done in America.  Normally, I am very proud of all things Canadian.  I love my country, and have zero desire to become an American… until it’s time to eat dinner at a restaurant.  Yesterday, while in Michigan to see a concert, my friends and I ate dinner at Bob Evans in Grand Rapids.  I ate a three course meal for 13.50 US.  That was soup, a half chicken dinner with a side, and a dessert.  For 13.50.

For those who will stick to the ten-year-old adage that their money is worth so much more than ours, I urge you to join us in 2013.  That’s 13.61 Canadian.  I would have spent more than that on a starter and a drink at Boston Pizza.  This has a downside… if I could eat a 3-course dinner for 13.61, I’d eat out probably twice as often, and that wouldn’t be good for me.  I get that, but I don’t understand.  I don’t understand at all how driving two hours West and across a bridge can chop the cost of eating out in half.

So we arrive at the problem:  I spent thirty dollars on dinner tonight.  No dessert.  No appetizer.  Thirty dollars on dinner.  And then they charged me 2.00 for a cup of mayonnaise.  To me, mayonnaise is a condiment . . .  similar in nature to ketchup or vinegar.  When I ask for vinegar and ketchup, no one charges me more.  When I ask for mayonnaise though, it costs two dollars.  Why?

But here’s the bigger problem, and here’s the reason I feel like ranting.  Because lots of people charge for mayonnaise, and while that in itself isn’t really wrong . . . it’s stupid, but it isn’t wrong . . . our waiter never told us.  When I said “may I have some mayonnaise?” the waiter smiled and said “absolutely!”  When our waiter asked my friend if she’d like cactus cut potatoes instead of fries with her meal, and she said sure, he never told her it’d cost her two dollars extra.  When we questioned our bills because they were more than they should have been, he said “yeah, sometimes I forget to tell people that there’ll be an extra charge, we can take care of that.”

Sometimes you forget?  I’m sorry.  No.  Not acceptable.  That’s your job.  Your job is to tell me “yes, but it’ll cost more.”  That way, I get to make an informed decision and don’t get confused when I see my bill, because I expected it.

We asked to speak with a manager, who, when asked why they felt they could justify charging 2.00 for mayonnaise when I could smother my entire meal in ketchup without an extra charge, explained that in order to ring it in, they have to add a charge, and they use their own discretion as to whether or not to waive the charge or not.

I’m sorry, your discretion?  The manager gets to choose who spends 2.00 extra and who doesn’t?

I think the biggest thing that bothered us both, was wondering how many times we’ve eaten there in the past, and the waiter has “forgotten” to tell us about extra charges added to their already ridiculously overpriced, mediocre food.

So let me tell you this, Boston Pizza.  Never again.  I haven’t been impressed in the past, and now I’m disappointed.  I’m disappointed in waiters and managers who can sneak extra charges onto bills, and I’m disappointed in extremely marked up prices for food that just doesn’t match in quality.  It’s not me, it’s you.  We’re through.

I wanna try this…


I want to try this watermelon cake.  It looks amazing.

I want to pin the recipe (that someone posted to Facebook) onto Pinterest, but Pinterest can’t pin directly from Facebook… so… maybe it’ll let me pin my blog post if I stick the recipe in here?  I want it on my wheat free board.

At any rate, here we go

Ingredients:
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)

Equipment:
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon

Directions:
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.

2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.

3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.

TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.

2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.

TO ASSEMBLE
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want (I recommend 6-8 slices depending on the size of the watermelon).

2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).

3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve. Source: http://www.paleocupboard.com/