Comments on: Avner Samuel Drops A Bomb

By: Neal

Neal — Fri, 09 May 2008 11:00:24 +0000

Gosh Nancy, that went well.

By: Scott Baio

Scott Baio — Fri, 09 May 2008 07:16:56 +0000

Back to guessing…

Josh will find out that Avner was [censored] Callie before and after the partnership?

By: educated source

educated source — Fri, 09 May 2008 02:52:42 +0000

Who gives a damn if he can cook. He’s a jerk.

By: Wonder?

Wonder? — Fri, 09 May 2008 02:28:03 +0000

Hey – F* Avner – have another bump, man. And by the way, does Avner partake in said act with an Armenian donkey or and Israeli donkey? I think it’s material to the meaning of your post.

But the guy can cook.

By: Dallasite

Dallasite — Fri, 09 May 2008 01:55:33 +0000

I think Avner has a sock puppet in his office.

By: educated source

educated source — Thu, 08 May 2008 23:42:54 +0000

Let’s get the record straight. Avner is not Armenian. He is Israeli.

By: F@%K Avner

F@%K Avner — Thu, 08 May 2008 22:05:36 +0000

Sorry, I love Abacus. Aurora and Avner Suck big Armenian Donkey D&$K

By: F@%K Avner

F@%K Avner — Thu, 08 May 2008 22:04:18 +0000

He is going to stop screwing over his servers and actaully pay them for tips received. Yes I am bitter. I worked their for two years once and Avner still owes me about 10K. You tell me how a $5,000 tip from a guest turns into $200 each for 5 servers. His abacus must be broken. Maybe they will deport his Armenian ass. Or Maybe the city of Dallas will fianlly bust him for not getting that wine room up to code. For the record, the city never once inspected it. Aurora and Abacus Sucks

By: J.Paul

J.Paul — Thu, 08 May 2008 21:18:49 +0000

Avner is finally going to settle down as the new COO for TGIFridays. A guy his age (and probably blood pressure) needs the benny’s.

By: Gastronome

Gastronome — Thu, 08 May 2008 21:00:59 +0000

Until the shock of economic change has worked its way through the community Avner must find ways to make his food more affordable and approachable. Careful costing of the menu is an absolute must when food and fuel prices skyrocket (imagine what the cost of air conditioning a restaurant is going to be this summer). The cost of some staples have quadrupled over the last year and salaries for busboys, waiters and chefs alike have to keep up with real inflation (if you factor out the cost of housing, which is dropping precipitously, the waiter’s cost of getting to the job, properly clothed and adequately fed to perform their duties has gone through the roof). Fancy food items that have to be flown in from overseas not only have an increased transportation cost, every bite of Irish Salmon is now purchased with a weaker dollar. All of those costs must also be properly reflected on the menu and passed on to the customer or Avner will be underwriting every meal he sells (right up until the day he has to close his doors). Since that’s likely to put his already exclusive pricing out of reach of anyone not in Tom Hick’s economic circle, Avner will do well to find simpler, local fare without such astronomical base costs. It’s already gotten tough for those in the restaurant business and anyone who says otherwise is lying to you or to themselves. Look for more closings across the city soon – many of them will be due to operators who fail to keep up with their so called “controllable” costs. I sincerely wish Avner the best.