This week, we’re chewing over the highs and lows of dining out - from the thrill of free bread baskets to the trauma of splitting the check with that one friend who “forgot” they ordered the lobster. We dish on the mystery of QR code menus, the silent judging of waiters, and why no one really knows what “business casual” means at a steakhouse. We may not have Michelin stars, but we do have opinions on ranch dressing. Pull up a booth, ignore the wait time, and dig in!