This week, Martha and Grant discuss terms from Australia, including aerial ping-pong, pumpkin squatter, and…kangarooster? They explain the connection between stereotypes and stereos, and why we call the person clearing tables in a restaurant a...
relay n.— «There are millions of hard-shell clams on the harbor bottom, but pollutants and bacteria can make the shellfish dangerous to eat, especially raw. Some are okay for “relay,” a process whereby tainted shellfish are moved to a...
blue hair n.— «And the waitresses. I imagine some of them have been here for decades, and probably dispense as much attitude and opinion as they do iced tea and iceberg lettuce salads. In the restaurant business they’re affectionately...
white tablecloth restaurant n.— Note: An upscale or expensive restaurant, as opposed to a casual or fast-food restaurant. «I’m able to do coupons and help people who are on tight budgets who still want to go out to eat. It’s the Ruth...
Fess up: do you have a pet name for your car? How about your computer? Martha and Grant discuss the urge to give nicknames to inanimate objects in our lives. Also, why do we speak of vetting a political candidate? And what in the world is a zoo...
non’trée n.— «Bay Area waiters have a nickname for many of their customers these days: the non’trée. Non’trée (pronounced “non-tray”) refers to the folks who order appetizers rather than a pricier entree—a popular practice in...