SaskHunter
Well-known member
What's the optimal TP quantity for your point #1, or dare I say #2? Throughout my dove hunting career, I've often eaten in diners all around the country. You see, I'm a big fan of Salisbury Steaks, ground meat smothered in gravy, but the starch in the gravy does irritate my bowel and I find myself using the lavatory quite often.
They just don't make diners like they used to. Those young punk diner employees have no work ethics, I shouldn't have to ask for a bottle of ketchup, back in the 70s, there used to be a bottle of ketchup on every table. What's the point blank range for condiments on a diner table? Arms length?
You just don't get the same quality latrines like you used to. Vinyl floors, plastic faucets, buzzing white neon lights and fancy scent dispencers. Back in the day, facilities were lit with real incandescent light bulbs which had a much softer glow, ceramic tiles made in the USA and proper steel hardware in the facilities.
Help, I have fallen and cannot get up.
They just don't make diners like they used to. Those young punk diner employees have no work ethics, I shouldn't have to ask for a bottle of ketchup, back in the 70s, there used to be a bottle of ketchup on every table. What's the point blank range for condiments on a diner table? Arms length?
You just don't get the same quality latrines like you used to. Vinyl floors, plastic faucets, buzzing white neon lights and fancy scent dispencers. Back in the day, facilities were lit with real incandescent light bulbs which had a much softer glow, ceramic tiles made in the USA and proper steel hardware in the facilities.
Help, I have fallen and cannot get up.
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