Can someone explain to me why, whenever you go to a Mexican restaurant
they short you on tortillas?
I doubt
it's cost because tortillas are incredibly cheap (less
than $.04/ea retail for your standard corn tortilla),
and these self-same places will gladly provide you
with a mountain of tortilla chips whether you ask for them or
And yet time after time I find myself sitting at my table
waiting for some server to notice that I was out of tortillas
and bring me some more so I can assemble my fajitas.
I suppose it's possible that I use more tortillas
than average, but really, who can assemble a whole
plate of fajitas with 3 tortilla?
Baffling.
Gimme more tortillas
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Easy, because then the server gets to solve your problem. Inevitably this means a bigger tip some of the time.
Perhaps cause they want to supply you with warm, recently steamed, pliable tortillas, as opposed to a big stack where the last tortillas will be cold and not suitably bendable for proper fajita construction.
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