How does a pizza place...

run out of dough?

I have a Saturday night off for once, so Mrs. Fear bribes me to go to Mass (she's Catholic and I'm not) with dinner afterwards. I pick out a pizza place that has hi-def TVs at every table. I figure I'll watch some games while we eat.

We walk in at 8:10 and are told that the place is closed. They ran out of dough. It's flour and water with a little bit of yeast, how the hell do you run out? At five if you think you might be getting low, mix it up and let it rise. It ain't that hard.

 

Ya, and why can I never get a baked potato before 4 p.m. What's up with that?

 

And what about that airline food!

 

Probably because they can't afford to buy more flour, the price has doubled for a 50-lb. bag the last couple of months.
Loaf of bread is like gold.

 

Should have gone for Mexican.

 

If you don't have the money coming in, you just can't keep stuff on hand as much as you'd like. Times are tough.

 

Because they have to put it in the oven when they come in in the morning, and it's not done until then.

"Baked potatoes take forever to cook. Sometimes I'll put a potato in the oven even if I don't want one, because by the time it's done, who knows?"
--Mitch Hedberg (Hi IJAG!)

 

I never found Hedberg very funny, but that joke cracked me up.

 

Worked at a pizza joint when I was 16. We would do projections for the night's sales before making the dough. But sometimes a busier-than-busy night sneaks up and you're out of dough.

Of course, my math was always the shits anyway.

 

That's like the bar/restaurant I frequent running out of wings on wing night. Oh wait, that's actually happened frequently...

 

They should try lowering the prices.