Condiments

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"CONDIMENTS" CONDIMENTS


You rarely serve catsup...but there are still ten open bottles of it at each waiters stand.

Why is there mustard in the restaurant?

All the catsup bottles have hard, dried up catsup under their caps.

There are five A-1 sauce bottles open. Why?

The chef always gets mad when they ask for tartar sauce for their fish.

When you don't bring the catsup...they want it.

There isn't a catsup bottle at the waiter's stand...so you sneak it from another table when they are not looking.

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