How does a pizza place...

No way. The skin turns translucent, like wax paper. You have to have the rough hide, which is like another meal in itself.

 

Boy, that makes my experiences with Wendy's being out of Frostys pale by comparison.

"Hi, welcome to McDonald's. Can I take your order?"

"Yes, I'd like a Big Mac and large fries."

"Sorry, we're out of Big Macs. And fries. Would you like a Filet O'Fish?"

 

It's a good thing their Filet O'Fishes rule.

 

In college, my cross-country team went to an Olive Garden the night before a race and they ran out of pasta. It happens.

 

I worked for numerous pizza places through my high school and college years.

Some chains have frozen dough balls shipped in, like Papa John's. Some places make it fresh whenever it's needed, like Sbarro.

The only time I recall running out of something vital was at Sbarro. The idiot manager didn't order enough pepperoni for the Black Friday lunch rush. The state-wide manager was there that day and damn near fired the guy on the spot.

 

Why is Idaho strangely silent on this topic?

BTW, studies have shown that pizza (even more strangely, to me at least) is one of the boom businesses during a recession. What my Econ 101 professor called an "inferior good." That may explain the d'oh shortage.

 

"Have a Whaler?"

"A Whaler? Ever heard of a blemish?"

 

When you buy a Whaler, do you get a CD of the Whaler song?

 

Buy a Whaler?

Oh, sorry. Not THAT Whaler!

 

Go Whalers.

 

Rene: What the hell are you doing?
Brodie: Finishing my game.
Rene: No. You promised me breakfast.
Brodie: Breakfast! Breakfast, shmeckfast. Look at the score, for God's sake. I'm only in the middle of the second and I'm winning. Breakfasts come and go, Rene. Now Hartford, the Whale? They only beat Vancouver once, maybe twice, in a lifetime.

 

Cooperalls... the scourge of hockey