MidLife Crisis… Now with More Seg Faults!
Been looking forward to trying this for sometime after hearing about it via one of my Vegas podcasts. Great crust, different topping combinations and amazing sauce. Seriously, if you’re in Vegas you owe it to yourself but might want to call ahead or book via Open Table.
Mah Winnings! I can haz?
24 ounces with 8% alcohol by volume. Yeah, gotta go easy on those limearitas.
I make fun of these… but they are great.
As I’d hoped we’re headed back to Vegas for our Xmas holiday and I couldn’t be happier about it. I’m on the plane composing this and thought I would outline some of the things (reasons) we love coming here.
After checking in tonight, we’ll head down the Strip a bit to the local Walgreens for some supplies. This includes, but us not limited to, some beverages for the room. This will be a combination of bottled water, soft drinks and some snack foods. Not many but it’s nice to get provisions like that at a more reasonable price than you would find on the resort property.
Then I may or may not tuck Sylvia into bed and check out the casino floor. Probably play a bit of Walking Dead slots.
Tomorrow we’ll start the day with a comped brunch buffet at the MGM followed by some shopping.
I’ve changed up our telecommunications for this trip. We’ve setup a couple of Roam mobility sim cards did Sly and I. Unlimited data talk and text for 4$ a day. Helluva deal and I’ll report back out results. They piggy back in the T-Mobile network so shouldn’t see any appreciable difference from previous years.
Anyways we’ve got another 30 minutes in the air and then we’ll be there. If Disney World is where my wife feels at home, Vegas is my second domicile. I love being here. We’ll see what happens this time around.
I am a bit of a cheap ass when it comes to tipping; I have certain standards that must be hit during a service interaction before I will even consider the “default” 15%. That changes slightly when I’m in Vegas.
As alluded to in the video above, Vegas really is a service industry driven town and people in that industry go out of their way to make sure that you’ve got what you want, when you want it and usually before you have to ask for it. I attribute that to the fact that these people are making most of their money off tips and the ones who stick around for the long haul really do excel at providing above average service.
I’ve used the example before but it bears repeating: Sly and I were at a champagne brunch with a wonderful server who just wanted us to be comfortable. We had ordered bottomless mimosa that are served in very small glasses. Well, a couple of refills later, the server understood that it might be a more enjoyable experience for us if she just left the pitcher of Mimosa on the table and let us server ourselves. Pretty quick on the uptake, she was, and I was quite happy to drop a much higher tip than I normally do just because of that consideration for us.
Anyways, give it a view and see if you can glean any interesting tidbits from it. But always tip you cocktail waitress; pit bosses like that and when the pit boss likes you, you’re already playing at an advantage.
http://onemansblog.com/2009/10/28/oxi-day-how-the-greeks-helped-end-world-war-ii/
Friday October 28th marked a special occasion for the country of Greece: 76 years ago the Greek Prime Minister, Ioannis Metaxas, changed the course of World War Two.
In response to the Italian Ambassador’s demand of Greece’s unconditional surrender to Italian forces, PM Metaxas responded with a single word: “Oxi”(No).
That, my friends, is how you should describe guts. Of course, it then created some of the greatest loss of Greek life since the Persian and Ottoman invasions but that’s beside the point. If anyone asks me again, why I’m so damn stubborn, I can say it’s in my DNA.