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here is a link to a site for free breakfast at Chik-fil-A

http://www.freebreakfastnow.com/
 
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Paul DeStefano
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Long Island
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I've eaten at Chik-fil-A.

This is price gouging.
 
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Denise Lavely
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I don't understand. Is there some sort of game you can play with the scrambled eggs, or something? devil
 
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♪ Isaäc Bickërstaff ♫
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What, you think I'm going to give up my personal information for a free breakfast at Chick-fil-a? Hey, they're good, but I'm not up for receiving truckloads of spam in my mailboxes.
 
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Rob
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The promotion should be changed to Free-Breakfast-After-Waiting-Six-To-Eight-Weeks-for-Delivery-of-Coupon.
 
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pronoblem baalberith
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Sinister Dexter wrote:
The promotion should be changed to Free-Breakfast-After-Waiting-Six-To-Eight-Weeks-for-Delivery-of-Coupon.


Even better...

free-crap-that-they-pass-off-as-food-made-from-diseased-and-hormone-fed-
chickens-hardly-worth-dog-food-served-to-you-by-minimum-wage-workers

holy crap:

http://nutritiondata.com/facts-C00001-01c22Ci.html
 
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Stephen Harkleroad
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Butler, PA
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Ruprecht wrote:
pronoblem wrote:
Even better...

free-crap-that-they-pass-off-as-food-made-from-diseased-and-hormone-fed-
chickens-hardly-worth-dog-food-served-to-you-by-minimum-wage-workers


You may be right about the chickens, but as far as the workers are concerned, I have this to say: In late-high-school-early-college, about seven or eight friends of mine worked at a local Chick-Fil-A. They were extremely well treated by the company. They were paid good wages, had good working hours, were well-treated by their managers; several of them eventually briefly served as managers before graduating college and moving on to bigger and better things. And speaking of college, nearly all of them were given very generous scholarships by Chick-Fil-A.

I never knew any other establishment that consistently treated its employees as well as Chick-Fil-A.

The food may or may not be to your liking (I don't care for it very much myself), but I have concrete personal experience that Chick-Fil-A treats their employees better than any other entry-level business I've ever heard of.


Ah, no, wait, you forget. Chik-fil-a is an EVIL CORPORATION who dares to actually charge market wages for a low-skill job and it's a fast food company, and Fast Food Nation was about fast food companies, so therefore all fast food companies act EXACTLY THE SAME IN ALL MANNERS. So, in short, you are DEAD WRONG and should not bother thinking anymore.
 
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pronoblem baalberith
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Coase wrote:
...Fast Food Nation was about fast food companies...


Was that film any good? I heard mixed reviews.
 
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Simon W.
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The book was good.
 
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pronoblem baalberith
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Regardless of what they are paid my point was that they are low rent workers and not professionals. You can go to a non-portion control / non-fast food joint... a real restaurant, and get served by people that care about quality and service and know a little about the culinary experience. That place sucks... that's all. Sure, it might taste good, but the meat is from God knows where and most offerings have more than half of your fat & sodium requirement for the day PLUS trans fat which is really bad for you. Places like these are costing us money in health care and in the general decline of public health. I'd be glad to see all these places go the way of the dodo.
 
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John Rodriguez
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pronoblem wrote:
You can go to a non-portion control / non-fast food joint... a real restaurant, and get served by people that care about quality and service and know a little about the culinary experience.


If you think the waiters and cooks really care about your culinary experience in the vast majority of restaurants in the US then you've never had friends in the food service industry.
 
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pronoblem baalberith
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Um... not the vast majority. Yes, have friends that work in restaurants. What is your point? That you should not eat out at all? Not a bad idea.
 
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Chris Schneider
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Winter Park
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pronoblem wrote:
Um... not the vast majority. Yes, have friends that work in restaurants. What is your point? That you should not eat out at all? Not a bad idea.


Yes, the vast majority. I worked in a "nice" steakhouse for two years. Baked potatoes, mashed potatoes, vegetables, etc are all made in giant steamers, ovens, and mixing bowls en masse. Steaks are grilled not by a chef, but by a line cook that's chewing tobacco and sneaking in booze in his 64oz plastic Big Gulp thermos. Salads are "tossed" prior to the shift by illegal aliens.

The manager would hire waitresses based on how hot/good-looking they were. If you were a waiter you had to know somebody to get hired. None of the hiring process actually relied upon culinary knoweldge.

The extent of the training in the culinary knowledge area was basically learning the menu items, what the difference between steak temperatures was, and the names of at least 2 wines for every type (merlot, cabernet, etc).

If you think going to a $25 per plate waterfront restaurant means you're going to be serviced by professionals who all attended a Cordon Bleu Culinary Institute, you're sadly mistaken. The only one at such a place that has those credentials is maybe the kitchen manager or head chef, but they don't do much cooking anyways.
 
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