Just had two meals out in two days and each time had to send my plate back to have the balsamic vinegar removed! Don’t get me wrong, there is a place for Balsamic Vinegar, on freshly cut tomatoes and other Mediterranean veggies for example, but the first occasion was brunch and I had ordered scrambled eggs on sourdough with a side of Bacon - served with a flourish of BV across the whole lot. And the second time was at lunchtime today when I ordered what turned out to be a great Cesar Salad, with BV!! Why do restaurants insist on messing with menu staples? AIBU to expect classic dishes to be served in a classic style?
Re painting metal bistro garden set