A consequence of using Priceline for hotels is you occasionally
get a hotel that is just flat-out out of your league for personal travel. Such is the case in Dallas. We ended up
at the Hyatt Regency. I went with a low-ball bid to start with and they must
have figured, “Hey, it’s Memorial Day week. What the hell. Let ‘em stay.” On
top of that, they occasionally mistake you for a high-roller, or at least a mid-roller.
Little did they know I hadn’t rolled in years.
Terry went to dinner with an old work friend so I went to
the bar for dinner (making sure I waited for Happy Hour to get cheap beer.)
While drinking my cheap beer and munching my free salty bar snacks, I overheard
the restaurant manager advising three true high-rollers behind me on which of
three restaurants they should try for dinner. They we all places high-end
enough that I had heard of all three but never eaten at any.
After helping them select, he phoned the chosen restaurant
for them and made their 7:30 dinner reservation. Mind you, now, by 7:30 I have
long since finished dinner and am getting ready for bed. After finishing with
them he came my way. I was eating my quesadillas, which were literally (behind the
onion ring tower) the second cheapest thing on the appetizer menu.
“Hello, I’m Nick,” he said. “I’m the restaurant manager. If
there is ANYTHING I can do for you PLEASE let me know.”
“Thank you, Nick”, I said. “I’ll do that.”
Shortly after, Nick brought out the samples of the nightly
specials for the wait staff to try so they could assist folks with their dinner
selections. At least I’m sure that was the intent. I believe for the staff this
was actually dinner since the scene more closely resembled a live goat being
thrown into the T-Rex pen in Jurassic Park. After the frenzy, the barmaid
brought me a scallop to try. It tasted like a scallop rolled in crushed
Oreo cookie.
Then Nick approached again. “How did you like the scallop?”
“It was very good. What was the coating on it?” I asked.
“It was black sesame seed with Asian spices. The spices
really make the sesame “pop”.”
“Yes, Chef really outdid himself tonight,” I said.
I’d continue, but it’s getting close to 7:30 so I’m calling
it a night.
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