Ask Tom

Tom Talks Shop

In a city loaded with diverse restaurants, from New American chic and upscale Italian to sandwich shops and burritos on the run, finding the best places to eat can be a real puzzle. Where's the best restaurant for a first date or an anniversary? Father's Day? What's the best burger joint? Who has the best service?

Ask Tom. Tom Sietsema, The Washington Post's food critic, is on hand Wednesdays at 11 a.m. ET to answer your questions, listen to your suggestions and even entertain your complaints about Washington dining. Sietsema, a veteran food writer, has sampled the wares and worked as a critic in Washington, Seattle, San Francisco and Milwaukee, and can talk restaurants with the best of 'em. You can access his Postcards from Tom to read his recommendations for other cities, read his dining column, First Bite and the Dish or read transcripts of previous "Ask Tom" chats. Tom's Sunday magazine reviews, as well as his "Ask Tom" column, are available early on the Web.

For more restaurant chatter, join Sietsema's Table, Tom's new discussion group about dining experiences.

The transcript follows.

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Bethesda, Md.: Restaurant Web sites Redux:

There's been a lot of complaints about overly fancy restaurant Web sites in this discussion...I admit they never really bothered me until a few days ago. I just happened to drive by Mrs. K's Tollhouse Restaurant, a place I had heard some good things about, while thinking about where to go for dinner that night. I called up the website on my iPhone to check out the menu, but the site was totally Flash based, which the iPhone doesn't support, and I couldn't get any info. I went somewhere else for dinner. Had they had a simpler Web site, they might have had a new customer.

Thanks Tom!

Tom Sietsema: Yet another vote in support of simple sites.

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D.C. Happy Girlfriend: Thank you for wonderful birthday surprise. Well, the roses and restaurant dinner were SO's idea but he also gave me a (beautifully inscribed) copy of "Food Lover's Companion." Apparently, you mentioned it in one of your previous online chats. (He's a regular reader. I'm a spotty visitor.) He thought I'd like it. He was right.

Who knew from kiwano, nebuchadnezar and salsify?

Thanks to you and Best Boyfriend Ever (who is no doubt reading this) for really great day and excellent presents.

Tom Sietsema: Awwwwww. How sweet. BBE sounds like a keeper.

So. Saturday night is Valentine's Day. What's everyone doing? I'm taking the night off and cooking for a dinner party myself.

Good morning, everyone. Bring on your questions, your complaints, your praises, your most recent best meals.

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Central: Tom, I'm taking the girlfriend to Central for Valentine's (I wanted something more fun than traditional romantic) and I have a dress question for you. I was planning on wearing a blazer and she wants to swear a "fun" dress...will we be out of place?

Tom Sietsema: You'll both fit right in. Central is perfect for "fun" dress.

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Penn Quarter: Tom,

I want to share something that happened this past Saturday (2/7/09) regarding Agraria and Founding Farmers. We made reservations at Agraria at 11:30 am for what I thought would be breakfast/brunch before a performance at the Kennedy Center. However, after we were seated at Agraria, we learned that only lunch was available. It turns out that the breakfast/brunch options I viewed on line are only available on Sundays. We told the host that we really had our minds and mouths set on breakfast/brunch foods and had decided to leave Agraria to go to Founding Farmers, its sister restaurant. The host was very understanding and asked for our names so that he could call Founding Farmers to let them know that we were heading over. Well, when we arrived at Founding Farmers, to our surprise, we were told that they were also only serving lunch. However, before the disappointment could even sink in, the hostess told us that they were going to comp our meal given the confusion and the fact that we had made a special trip. Although we were disappointed, we were absolutely NOT expecting or thinking we deserved a comped meal over the incident. However, we thought it was a very generous act and an act of great customer service. Anyway, I know there are a lot of complaints about the restaurant business, so I just wanted to share an example of nice and unexpected customer service. Also, I'd like to use this post to ask Founding Farmers to start serving breakfast on Saturdays. It seemed that every table around us was asking for it, so there is definitely a market for it. Thanks!

Tom Sietsema: Three cheers for Founding Farmers' rescue plan!

Note to restaurants: It pays to assign someone on staff to watch over your Web sites and keep the information current. Little irks customers more than getting incorrect hours, prices, parking information -- you name it -- from your very own business.

washingtonpost.com: First Bite: Founding Farmers

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Lady dining alone quandary: Hi Tom, I'm posting early since I'll be working during the chat, but something upsetting happened Monday night at dinner and I wanted to get your take. A little background: I eat out by myself a lot. My husband travels during the week, so I use my OpenTable account and your advice to have a couple of nice dinners out a week. Up until now, I've always been treated graciously: offered views of the kitchen, servers tend to be attentive and kind, and I've had some really delightful meals. I'm a good tipper (usually 20 percent or a little more for superior service), so what happened Monday quite perplexed me. I won't say where I ate since I think the management believes they did right by me, and I'd like to give them the benefit of the doubt. But. I went to dinner by myself on Monday, and over the course of my meal, ordered two glasses of wine, 4 small plates, a warm after dinner drink and a three course dessert (grand total: about $100). I was, however, completely ignored by my server. She didn't write my order down (like she did for the tables inhabited by couples around me) and had to come out to "confirm" it, which delayed the food getting to the table. I had to flag down busboys for water refills since she immediately disappeared whenever I was getting low. She was inattentive throughout the meal in other ways as well, and the only thing that arrived in a timely way was the check. Upon receiving it, I asked to speak with a manager, and she didn't seem surprised, and went to find him. Now, Tom, I tried to give her the benefit of the doubt. She had other tables, she was running around a lot, but I was there for nearly 2.5 hours for a meal that shouldn't have taken that long. When the manager arrived, I complimented him on the delightful food, the attention to detail, etc., etc., and then asked him in the future to take better care of ladies dining alone (I mentioned the things I talked about above). I made it clear that I didn't want anything comped, all I wanted was better treatment in the future. He was apologetic and walked over to where my server was ringing up my bill and when I get the receipts back to add the tip, I saw that he had halved it. So my $100 dinner cost $50. This is not what I wanted, but I wrote a note thanking him (despite my distress since I hadn't asked for anything) and tipped the way I would have for better service ($30) since I didn't want to look like a mooch. I still came out ahead, I suppose, but it left a bad taste in my mouth. Now here's what bugs me more than being ignored: I complained about poor service, got compensated in a way that I didn't ask for, and ironically ended up rewarding the bad behavior that led me to complain in the first place. Arg! What should I have done differently to have avoided this awful experience? Now I feel like I can't go back (though I'm not sure I want to).

Tom Sietsema: What an interesting problem!

You sound as if you did everything a disappointed patron should do: contact a manager, insist you weren't there for anything free, keep the conversation civil, etc. I believe, as you do, that the restaurant felt it had corrected a slight.

Here's what you COULD have done, since it sounds as if you were irritated by the reduced tab: You could have asked for the original bill back, paid it in full and left a tip that reflected your dissatisfaction with the server. That way, EVERYONE would have gotten your true message and YOU wouldn't have felt as if you had just rewarded bad behavior.

Something similar happened to me recently, at a restaurant I'm poised to review. In short, our entrees came mere minutes after our appetizers had been served. I complained to the manager, who was very gracious and extended a gift certificate for BOTH my dining companion and I to return. I insisted we didn't want the certificates, we just to make him aware of the problem. I returned the gift certificates and tipped less generously than I would have.

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Baltimore Dining Tip: My wife and I are heading up to the Charm City to spend a night Friday; and tips on a solid, casual place to dine - something akin to Central or the cafe a Palena, or 2 Amys? Also, where to brunch on Saturday? Thanks and cheers!

Tom Sietsema: Baltimore is tricky. The last best meal I experienced there was at the whimsical Woodberry Kitchen on Clipper Park Road. Great design, fun drinks, good service.

washingtonpost.com: 2008 Fall Dining Guide: Woodberry Kitchen

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Boise, Idaho: I would like to know why our government would put more money back into the banks. This has not worked before and it will not work this time. The government needs to send each homeowner (records already exist) $100,000. These people would then start buying, paying their house payments and many other things. This would get the economy going again. Thank you, Betty

Tom Sietsema: Betty, dear, I think all of us would appreciate the extra $100,000. And, um, you know this is a *food* chat, not a financial discussion, right?

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Farewell D.C...: Tom, I'm soon going to be leaving D.C. for an assignment abroad and figure not to be back for a few years. As such, I've already planned out my farewell tour of D.C. eating/drinking establishments. So, my question is, were you to be leaving D.C., what would your final day of eating in D.C. look like? What places would you absolutely have to hit up for a final breakfast, lunch, dinner, dessert, drink, late night snack, etc?

Tom Sietsema: Such a fun question! Thanks for asking. (And no, I'm not going anywhere anytime soon...)

This is just in D.C., right?

Breakfast: Johnny's Half Shell, Leopold's Kafe or Market Lunch in Eastern Market

Lunch: Rasika, Central or Makoto

Pre-dinner sips: Cork Wine bar, Palena or Proof

Dinner: Obelisk, Cityzen or Buck's

How does YOUR list compare?

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Clifton, Va.: To poster who was ignored by her server. I would asked for the bill paid by credit card and wrote in the tip box stiff w/a note that service sucked and then talked to manager. That way the server would have had a clue about the issue rather than suspecting I was cheap or something.

Tom Sietsema: Harsh! Tempting, I know. But I don't think I could ever completely stiff a waiter. How do others feel?

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Washington, D.C.: Hi Tom,

I'm thinking of making a reservation at Co Co. Sala for my girlfriend's birthday. We've never been, but she mentioned the other day that she was interested. After reading some reviews and taking a look at their Web site I'm hoping you can help me out. Is it a restaurant where you can order dinner or is it desert only? If it does serve food as well, is the food good, or should we eat somwhere else and then go just for desert? The menu seems to be only full of small plates of desert type items to eat. I know it is a chocolate themed restaurant obviously, but I'm just trying to figure out if we should eat there for dinner and desert or just desert. Perhaps I'm reading it wrong though. Thanks for your help, love the columns!

Tom Sietsema: You can definitely get a meal - of savory small plates -- at Co Co. Sala. Think mac and cheese, crab cakes and salads. Go early if you want to hear what your dining companions are saying, though, and keep in mind, the place gets PACKED with loungers after 7:30.

washingtonpost.com: 2008 Dining Guide: Co Co. Sala

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Ethical Question: Submitting way early!

What to do? I learned that a favorite veteran D.C. restaurant is going to join a new establishment owned by possibly my least favorite owners in the D.C. area. As in I think these people make the folks at Buck's look accommodating and classy. Should I hold my nose and follow my favorite staffer to the new place? Should I wait to see how it plays out? Tom, help a diner out!

Tom Sietsema: Stop teasing us! What's the scoop?

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D.C.: Is it possible the DSF (Dissatisfied Single Female) msiread the manager halving her tab, and maybe he did so assuming she would then tip on that amount, and that would be the server's punishment?

Tom Sietsema: Unfortunately, we don;'t have the manager to ask.

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Olney, Md.: 100 bucks for two glasses of wine, three small plates an after dinner drink and a desert? Think I'll pass on that place. Tom - to address your first post. Restaurants should post their menus, their hours and whether or not they take credit cards. It would save potenetial customers a lot of trouble.

Tom Sietsema: Absolutely! I've had to race to an ATM a few times to pay for meals in places that didn't take plastic, or my brand of plastic. Not the way anyone wants to end a lunch or dinner.

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Stiffing waiter: I would never stiff a waiter completely, and don't think much of anyone who would. Reduce the tip if you're really annoyed, but it's a tough job, and it sounds like in this case the waitress may have been a little overwhelmed. We all need to give people a break sometimes -- goodness knows no one is perfect! And maybe next time YOU need to be given a break, what goes around will come around.

Tom Sietsema: Karma, it's all about karma.

One reason I don't stiff anyone is because some restaurants pool tips and I don't want the entire crew to have to pay for one member's poor showing.

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Hanover, N.H.: I did some market research for a couple years back that looked at the ways people use print materials (brochures, for example) versus Web sites. What we found was that "print persuades, web informs." People going to web sites had specific questions (what, when, where) and the more work they had to go through to find the answers, the less inclined they were to have positive feelings about that company. Print, on the other hand, could grab and hold interest because it evoked an emotion or created a sense of engagement. Bottom line for restaurants: people go to your web sites for the what, when, where. Flash media, fancy graphics, anything you're doing to ratchet up the interest factor is not only failing, it's doing the opposite of what you want.

Tom Sietsema: Free advice, from someone who sounds as if he knows what he's talking about. Thanks for weighing in, Hanover.

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Dissatisfied Woman Dining Alone: I think I would have paid first, leaving a decent but not stellar tip (say 10-15%) and then talked to the manager. That I hope would have helped send my signal that I wanted to alert the manager to a potential customer service problem, not get something for free.

Tom Sietsema: I should have mentioned that. Pay, THEN complain, if you really and truly don't want want compensation.

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D.C., D.C.: Any word on the opening of Eventide in Clarendon? It seems like it's been almost a year or so since they announced imminent opening.

Tom Sietsema: I just learned that the restaurant is scheduled to open on Thursday. On the menu: chestnut soup, ravioli stuffed with duck confit, squash risotto, sausage-stuffed pork, lobster tagliatelle .... is anyone else getting hungry here?

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Arlington, Va.: hey there tom, so glad you reviewed Spider Kelly's, i've really enjoyed it. but i wanted to share an experience with you at a different restaurant and ask your opinion.

Recently I met some friends for brunch at art & soul. the food was flawless - I had sweet and savory chicken and waffles, both with a nice crunch, the housemade ketchup served alongside perfectly cooked french fries was tangy and had a lovely consistency - we really enjoyed it.

Except for one thing.

Our waiter would NOT LEAVE US ALONE. I mean, talk about overzealous - he asked if we were ready to order, literally, every two minutes. when our third came and joined us he walked over and asked again before our third had even taken his seat.

Just wondering if there's a polite way to brush off such advances? we kept telling him that we'd need a few more minutes and, by the fourth time i was getting really irritable but i didn't want to yell.

Tom Sietsema: Next time this happens, try saying this:

"You know what? We'll signal when we're ready to order. We want to take our time today."

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More bad Web info: I had plans to meet a friend for a drink at a location that would have been extremely convenient for us both. Long story short, I was told VERY rudely that they were closing early and I "wasn't allowed in" and that I should have called to check before making arrangements.

I replied that I had in fact checked their closing time on their website and didn't think I needed to call on top of that. His response was that the website was "a piece of crap" and I should never rely on the internet for information.

Needless to say, I'm not interested in trying that place again even when they are open past 9 pm.

Tom Sietsema: Ouch! It never hurts to reconfirm hours -- or any other vital information -- on the phone, I've learned.

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Arlington, Va.: Tom, I'm with you as far as Valentines Day plans go. Rather than shell out a small fortune for a babysitter so that we can eat at a crowded restuarant and pay significantly more than I would on normal Saturday night, we're inviting two couples and their kids for a Valentines dinner. I've finally learned my lesson and I'm preparing a dish that I can make ahead of time (Baked Cheddar Ziti) so that I'm not spending the entire dinner party in the kitchen by myself.

Tom Sietsema: Great idea, Arlington. Nice of you to include the little ones there.

Hey, I'll trade you some of my crab cakes for some of your pasta. Deal?

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Single Female Diner: There is a restaurant in Paris that I have been to 3-4 times over the past decade, each time on my own. Because I was a singleton, they sat me at a table that was about the size of a TV table. I'd take a full-size table and a little less interest from my waitperson over the tiny "kids" table.

Tom Sietsema: Are you sure the table wasn't small because you were in Europe?

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Re: Stiffing a Waiter: As a former server, I think it's the right thing to not tip a server who fails at their job. Why should a patron pay for service not received? I know they still have to tip out the busboys and host, but they should since these people supposedly performed their duties.

That said, stiffing a server should be reserved for those rare occasions when a server isn't even trying and has completely ruined the dining experience. For times when a server is trying but is just not succeeding, it's best to speak to a manager and request a new server, no hard feelings and tip appropriately.

Tom Sietsema: Thanks, Former Server. I've been sorely tempted to request another waiter at That Restaurant That Has Divine Food But Indifferent Service, but I think it would be too obvious, and set me up for a miserable evening. I really like your idea, though.

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Gift Certificate Anecdote: TOM! Didn't you just reveal yourself by relating that anecdote?! That restaurant manager is going to put the details together...

Tom Sietsema: The meal was weeks ago and I was one of about, oh, 300 people in the place. Plus, the next time I visit, I'll book under another name and wear my fat suit.

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Reston Va.: Hi Tom, In order to cut costs we were thinking of picking up takeout for Valentine's day instead of actually eating in the restaurant. Any sugguestions on places to get a lobster dinner for takeout that won't break the bank?

Tom Sietsema: Lobster dinners to go, anyone?

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Washingon, D.C.: Tom - You eat out multiple times a day; that has the benefit of allowing you to sample a broad variety of restaurants and continually educate your palate. Having eaten at numerous (dozens?) of, say, Ethiopian restaurants, you can better judge the newest kid on 9th Street.

On the other hand, it seems that someone who eats out so often will naturally develop different preferences than someone - like me - who can only get out a few times a month. I'm excited to get fried calamari - I can't make it at home - and that molten chocolate cake is a rare treat. And that extra rich sauce on the pasta is a nice change from my usual simple tomato sauce.

You, on the other hand, can't stand yet another molten chocolate cake, and a simple, perfectly prepared dish is a nice change from all the elegant preparations you're used to.

Do you think that's an accurate description of the tradeoffs that occur when a paper hires a full-time food critic, rather than having a few staffers rotate through?

Tom Sietsema: You raise some really good points. But the day I lose interest in my job is the day I submit my resignation. And I have yet to wake up and not think that I'm the luckiest dude at this paper.

I try really hard to stay fresh -- to not repeat myself, to look at every meal as something possibly new and exciting -- although that can be a challenge given my five weekly deadlines.

I think having a critic who has dozens of years and thousands of meals under his belt (and who travels on his own dime to ferret out good restaurants around the world) is a valuable thing.

That said, I realize some people LIKE those molten chocolate cakes and so on. But they've become ubiquitous and don't show much imagination on the part of chefs.

This topic deserves a longer answer, but I'm short on time.

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Annandale, Va.: I can't help but respond to the attire theme. Some years ago I made reservations at the Inn at Little Washington for an Anniversary dinner. My daughters, knowing my casual dressing habits, and unknown to me, called ahead to ask about dress codes because they didn't want their mother to be embarrassed if something was said. The person that they talked to there said, "That should not be a problem, whatever our customers are comfortable wearing, we are comfortable with as well." Now that's class.

Tom Sietsema: Your anecdote reminds us that first impressions of restaurants often begin well before customers are seated, and underscores the four-star graciousness extended by the Inn. Thanks for sharing.

washingtonpost.com: 2008 Dining Guide: The Inn at Little Washington

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Glover Park eats: Hi Tom, I work in Glover Park and it looks like a new place, Kitchen, is going in where Ceviche used to be. Any dish on that -- opening date, menu, etc.?

Also, any word if there are takers on the old Busara or Enzio's spaces? I'd love to have some more lunchtime options. Thanks!

Tom Sietsema: I've written what I know in a couple previous Dish columns. Here's the scoop on the Busara space and Kitchen:

washingtonpost.com: The Dish on Kitchen and The Dish on the Old Busara Space

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Today's Chat--What About Eve???: I noticed on two separate occassions today today that chatters asked you for restaurant recommendations in Northern Virginia and twice you conspicuously omitted any mention of Cathal Armstrong's establishments, even though you have vigorously (and frequently) recommended them in the past. Instead, you mentioned 2941 (twice), Me Jana (twice), Vermillion, and several others. What gives? Having a tiff with Todd Thrasher or something?

Maybe you will post this in next week's chat; I am interested in your answer.

Alexandria, Va.

Tom Sietsema: The only time Todd Thrasher and I had a disagreement was years ago, before I became the food critic and while he was still at Cafe Atlantico. (Remember, Todd?)

Honestly, I've never used any of my forums to either curry favor with, or strike out at, a restaurant. Never, never, never.

In other words, I didn't omit mention of Cathal Armstrong's (excellent) venues on purpose last week. I simply like to spread the love around, here and in print.

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Banquette seating: Hi Tom, I was dining at a restaurant that had a long row of banquette type tables for 2. It was packed full, and I was sitting on the bench along the wall (my friend was in the chair). The couple at the table next to me looked as though they were about to leave, but a friend of theirs came up and started chatting and sat down on the banquette. The tables were tight as is, and having this extra person sitting there forced me to move over, so i was not longer sitting in the middle of my table. I looked over, the woman clearly saw my discomfort and said they were almost done, and proceeded to chat with the friend for a half hour. The waiter saw this and said nothing. How should I have dealt with this? I don't get to eat out often, and this ruined the dinner. Thanks!

Tom Sietsema: Sticky situation there. What did you expect the waiter to say, "Hey, lady, that's a banquette for one, not for two?"

If he really was alert to the problem, he could have asked the party to move their conversation to the bar or wherever, because it was inconveniencing you.

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Hank's, DC.:. Hi Tom-

I wanted to write in about a great experience we had at Hank's in D.C. on Saturday. We put our names in and were told it would be more than an hour, so we went around the corner to have a drink. A member of our party checked in with the host every 15 minutes or so to see if they were ready for us. After the second time we checked, the host asked where we were. A few minutes later, he showed up at the bar to let us know our table was ready. We really appreciated him going out of his way to let us know. We used to skip out on Hank's because they don't take reservations, but this host's attention to us has made us think twice.

Tom Sietsema: The host left his podium to fetch you around the corner? Now THAT'S good service.

washingtonpost.com: Hank's Oyster Bar

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Washington Navy Yard: Hi Tom! I was planning to take my first taste of Ethiopian food this Thursday. Price is not a major consideration, and I'm willing to travel within D.C. or Arlington/Alexandria, depending on your recommendation. Can you offer any suggestions? Thank you!

Tom Sietsema: You're in luck, on a few counts. Washington is home to dozens of Ethiopian purveyors and the food is cheap, cheap, cheap.

These days, I like to get my fix of kitfo (butter-drenched raw beef) and derek tibs (crusty sauteed beef) at Etete on 9th St., Dukem on U St and Meaza on Columbia Pike in Falls Church.

washingtonpost.com: 2008 Dining Guide: Meaza

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Elkridge, Md.: Tom, LOVE your chats and advice, but I had to respond to a comment in last week's chat from someone writing in about kids' menu at GAR. Since many varieties in the grouper family are on the seafood watchlist, maybe GAR could reconsider serving grouper altogether? While it is a mighty tasty fish, perhaps we should be teaching our kids to conserve and preserve the ocean, which includes making smart food choices. FYI, anyone looking for info on sustainable fish should check out http://www.montereybayaquarium.org/cr/seafoodwatch.aspx. They have both standard and sushi guides. As food lovers, we should all work together so that our favorites are available for the next generation to savor as well.

Tom Sietsema: Excellent points, Elkridge. I didn't know grouper was on the seafood "watch" list, a valuable resource that steers cooks to pollock and farmed rainbow trout as substitutes.

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Arlington, Va.: Dear Tom, I had dinner at Teatro Goldoni last week and fell in love with the green pea cappuccino and foie gras custard that the chef serves there. I know I have asked it once already, but would it be possible for you to have him give you the recipe please? Many thanks

Tom Sietsema: I spoke this morning with the dish's creator, chef Enzo Fargione, who says he's happy to comply with your request. But he first needs to dig up the recipe from his files and tweak it a bit for home use. With luck, I'll get the instructions this afternoon and post them during the chat next Wednesday.

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Washington, D.C.: Tom, Do you think that customer service gets better as economic pressure on restaurants increases? I am amazed that, with diners eating out less and "dining down" that some restaurant staff still treat customers with barely disguised disdain. Dining at a new restaurant in Columbia Heights recently, the waiter didn't bother to check back after our order arrived or to clear our plates (we had to ask). So a less than 10 percent tip for him and, more importantly for the owner, I won't be back. Do restaurant owners/managers realize how crucial customer service is during hard times?

Tom Sietsema: With a few exceptions, I see restaurants going out of their way, particularly with meal deals, to fill seats.

Case in point: Perrys in Adams Morgan recently opened its doors for lunch on Saturday (11 a.m. to 3 p.m.), during which time almost every dish is going for $7 or less. The selections run from grilled shrimp on grits to a three-piece sashimi sampler.

In your situation, I think you just got stuck with a mediocre server.

Does anyone care to share stories of warm (restaurant) embraces in tough economic times?

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Bad web info: Ouch...for the person who tried checking out the web-site and got bad info then bad treatment (and told the web-site is crap)...I think a letter to the owner is in order here. The owner needs to know that the web-site is bad, that the manager on duty is an a$$ and badmouthing the web-site and that both have cost him money out of his pocket as you did not each/drink there and won't in the future. In this economy, any business owner that doesn't want or heed this type of input, deserves to fold because they are bad businessmen.

Tom Sietsema: Letters are good, provided they are actually read by the people who can affect change.

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Washington, D.C.: Just FYI, Founding Farmers is doing pretty well - at least based on the increasing number of wrong numbers I've been getting: My phone number is, unfortunately, just one digit off from theirs.

A hint for diners: If you try to call a restaurant and get an answering machine that says, "Hi, this is -First Name Last Name]. Please leave a message," please don't leave a message asking for a reservation for four people next Tuesday at 8 pm. Instead, please check the number and dial again.

Tom Sietsema: I totally sympathize. My number is one digit off C-Span's, which means my weekend mornings are frequently interrupted by callers from all around the country wanting to weigh in on the hot topics of the day.

And on that note, folks, I bid you all a four-star Valentine's Day this weekend.

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