This article talks about food trucks in Washington DC.  Stephan Boillon wanted to create a new restaurant, but he did not have the money for it. Instead he came up with the plan of running a food-truck that sold home-made sandwiches. The catch is that although the start-up price is lower with food trucks the lifetime- percentage of earnings is higher with a restaurant. There is also the risk of the rainy days where you won’t get very much of a profit. I thought that this article had a very interesting topic. I have seen these food trucks many times in many different cities but I have never thought what it would be like to run one. I guess that it would be kind of cool to be able to drive almost anywhere in town to sell your food. However I would have difficulties with the job since I am very tall. If I was to open a food truck I would make sure that I had a completely original idea, as I would not want to be just another hot dog vendor on the street.
Jack B

The article I read was "Pocketful Of Dough" by Bruce Feiler. The story takes place in New York City. This article is basically about a guy named Bruce Feiler, and what he does is he carries a $20 and a $50 bill in his left pocket. And a $100 bill in his right pocket and he goes around to famous or good resturants and try to ease his way into the resturant with all or some of the money he has in his pocket. Also, what Bruce does is he cuts waiting lines and here is an example. One day he went to one of New York's overbooked resturant which was called "Balthazar". Feiler never made a reservation at the Balthzar, but he made a cut in the line of 2,700 people who were still waiting to get into the Balthzar. That's how good Bruce Feiler was; Also his magazines editor can pay for his meals for him. So basically his meas are for free. Bruce Feiler also makes a deal with an editor to see if Bruce can get into New York's best resturants by just using a $20, $50, and $100 bills.

Andy DeWolfe

Class 8

14 December 2012

The article I read was about a local hot dog stand called “Super Duper Weenie”! They were established in February of 1992 with a portable truck. In the summer of 1999, the owner had a small lunch kind of diner. The hot dogs diner is located in Fairfield, CT, off of the Fairfield turnpike. “Super Duper Weenie” makes hot dogs with cuts of beef and pork with a hint of smoke. Their bread is made and brought from a local bakery, the bread is hot and fresh every single morning. Their relishes are both sweet and hot, both made from starch. The kraut is barrel style sauerkraut and their potatoes are a specific kind of potatoes for only their French fries. They also make chili, chicken nuggets and much more. So go on down to “Super Duper Weenie” it is totally worth it. 

                      

The article was Pocketful of Dough, written by Bruce Feiler I would think that when you go to a restaurant in New York City you need to have a reservation if you ever want to eat there. Bruce Feiler walked into a popular restaurant with $20 bill and $50 bill in his left pocket and a $100 bill in his right pocket, seeing if he could get into the restaurant. When I read this I was shocked to see that some of the maitre d’ accepted the money from him. Then, when they gave him a seat he would gladly give them a big tip which they were happy to take. Bruce decided to tackle the hardest task trying to get into Alain Ducasse. Word got around that it could only seat 65 people and that there is a waiting list of 2,700 people. He gave the maitre d’ the $100 dollars and he was called back within 48 hours with a seat. I can’t believe that he was able to just bribe him into giving him a seat. Bruce had just jumped ahead of 2,700 people waiting to get in for only $100.00!! Jessica L.

In movies, we always see the wealthy guy walk into a popular, expensive restaurant without a reservation, slip the maître d’ a hundred dollar bill, and the wealthy man is seated almost immediately. But the question on hand is, “Does this really happen in real life?” Well, according to Bruce Feiler, in his article “Pocketful of Dough” it does; and it is a lot easier than one would expect. Feiler, who works for Gourmet magazine, makes a deal with his editors to see if he can get into New York’s finest restaurants using a $20, a $50, and a $100 bill, then the magazine will pay for his meal. So he does this. On different nights, he will take a date and try to get into New York’s most exclusive restaurants, with waiting lists rumored to be anywhere from 50 people to 2,700 people. The restaurants he visited included Balthazar, Union Square Café, Nobu, Le Bernardin, Sparks Steak House, and Alain Ducasse. And without a reservation, Bruce Feiler managed to get a seat at all of these restaurants by dressing properly, acting dignified, being polite, smiling, building a good relationship with the staff, and offering the maître d’ a little “extra.” This article surprised me. Only a hundred dollars to jump a 2,700-person waiting list? I was not surprised that bribing a maître d’ would help your chances of getting into a restaurant, but with out being somebody I did not think Bruce Feiler would get in this easily. But realistically, it is not extremely surprising that the maître d’ would accept the tip. If you think about it maître d’s are making minimum wage or less, plus the occasional tip, while trying to live in one of the world’s most expensive cities. If they have a chance to take home an extra $20-$100, they are going to do it. Feiler made a good point when he discussed how older generations found bribing a maître d’ to get a seat much more acceptable then it is found today. Yet, this still goes on, and the maître ds risk their jobs every time they accept the bribe. This article was very interesting to read and sheds a new light on the “underground” ethics of the New York restaurant industry. KAtelynn, M

Article: Pocketful of Dough, publisjed October 2000, written by Bruce Feiler To say the least, this article was shocking. I didn't realize that people are actually successful at getting into New York's best restaurants with out a reservation. In this article, Brtuce Feiler explains how he successfully cuts waiting lines at a restaurant that consist of 50 or even 2,700 people!! The fact that he bribes the maitre d was suprising, but the fact that the maitre d would accept the money and get them a table was unbelievable! The way Feiler planned what he would do was amazing! From each experience, he learned something new about how to bribe them perfectly. And, he realized what to do if the maitre d didn't accept the money but still gave you a table-give them a generous tip. Feiler found it important to make relationships with those he bribed because he then becomes one of their finest customers. In conclusion, the way Feiler easily got his way into restaurants consisted of bribing, but with that dressing nicely, having confidence, still giving a generous tip, and forming a relationship. This article really opened my eyes to see that people in reality, like those in movies, do get their way into restaurants by means of a bribe. -Lindsay B.