My Economi-guac Theory

["Bruce Lachey" <b_lachey at hotmail_com>]

Guac *should* be expensive because avocados are expensive.  They have a 
limited window of usefulness, it's hard to store guac for long without over 
citrus-ing it (that pit thing is a myth)..  I dig it in Mexico at nice 
places that prepare it table-side.

I'm a believer of course that EVERYTHING at restaurants should have an 
associated charge.

Packet of ketchup - 4c.
Napkin - 2 for 1c.
Spork - 2c.
Cup of water - 15c.

There's a charge for making these, why isn't there a charge for using them?? 
  My pal Brad takes too many napkins and doesn't use them, it drives me 
batty.  Battier.

7 UP!  Between Sixth and Broadway (broadway - broadway - broadway),
B

(my own way)

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