What up people. Oh, no. Oh, yeah. Here we go. There's two glasses of wine deep. So, you know, this is going to be a good episode. Welcome. It's episode 174. Hello, friends. We're giving you more. Oh my God. I love drunk Sarah.

This is like tips, buzz. Sarah, you know, when you see that, that when you're driving on a freeway and you see that billboards as buzz driving is drunk driving. That's why I'm going to do another episode and wait. So, yeah, forget it. We're not too more to do. I'm stuck with you now. It's going to be a long day. Welcome to show everyone. It's so good to be here. We've had quite a day of hilarity and high jinks. Busy, busy busy. You can possibly cram more.

And too hard. It's true. Why are we workaholics? Then again, our work consisted of Susie videotaping me hula hoobae. So, it's really difficult to call that work in your classic sense. Right. In the traditional model of work and labor. There is often, you know, ditches being dug and, you know, cold being shoveled. We're not doing that. We're not hearing cancer. We're millennial.

We are multi hyphenates and we don't really work. Welcome to show everyone. Yay.

Turn it anyway. All right. Let's get cooking. Let's see what we're going to talk about. What's on your mind these days?

Anything got grinding your gears, as you say? What's got my gears grinding? We went to a restaurant where we were in San Francisco. That's what my gears were going to be grinding about because of how I made the

ock noise. Which one are you going to talk about? Are you going to talk about the dish we didn't like or the lady who was so rude? All of it. Okay. Great. Let's go. Okay. So Sarah and I go to San Francisco for fun and work. And land in her husband said we needed to try the progress, which is a lovely Michelin star restaurant. The chef, I think, has two or three Michelin stars. And we had some delicious dishes and cocktails. I even had a martini. The best.

Martini in the United States as voted by Esquire magazine. Yes. The best martini in all the land allegedly. It was tasty.

But there were some issues. Yeah. And then I think were there or was it us? Well, I was thinking the same thing. I was thinking. Are we the problem? So there was one dish that came out and even before we had it was while we were having other appetizers.

Teasers, appetizers, Sarah. Um, we were going, what is that smell? I said, do you smell that? That's something you want to say at a restaurant? No. I'm like, it's making me not like kind of lose my appetite. Sarah thought she was pregnant. And then her sniffer was like on over. Yeah, I'm smelling everything.

Turns out, turns out it was what we ordered. We made the liver. We took the Bible. Oh, this is what we're smelling. Yeah. Everything else was great. Yeah. The service was wonderful. Well, with a little caveat, asterisk.

We shouldn't say, but okay, the point is we ordered what essentially came to our table and was hot garbage. They're not our sponsors. I know that I feel bad. We're sponsoring them. I feel bad because everything. Most of the food was really nice, but this one dish, man. It just didn't go the worst part though. Because you know, you hit her, miss at a restaurant. You never know. Yeah. Yeah. What the deal is, but there was this bitch. That is the right word for her.

At the table next to us. And it's one of those restaurants where the tables are like two inches apart. And she was number one, not having any of it from us. And number two.

Uh, started scraping her plate with a knife. And then swear before Holy God took her fingers.

Wipe to the plate with them. And then licked her fingers like a dog. We're not at Chili's people. And even at Chili's, I think Susie would say that's unacceptable behavior.

But the scraping she was upset because when I, when we first came down, it was one of those restaurants where there's tables and there's one row of seating that's all along a bench along a wall. So everybody's kind of sitting on the same bench.

And then the other person sits in the chair, you know, how they have like a two-seater to, you know, top table. And this woman was on the bench side. And I was on the bench side. And I put Susie, put our purse is down. Susie's purse, my purse, my jacket.

And there was nobody sitting next to us at the time. And then I went to the bathroom and this woman arrives. And she looks at Susie and goes, are these yours and looks maintains eye contact with Susie as she pushes them back to our side.

Yeah, rude. Yeah. I should have maintained eye contact with her the whole time I was scraping my knife on the fork or on the plate just like she was. That's right. You should have. We have not understand that she was being way rooter than us just having our bags.

This was the vacant before we hate everyone's segment. We should have played them up at music. Let's let's cue it right now.

Yeah.

All right. That feels better better.

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