Recently, I’ve started using
to have food delivered to my door.
DISCLAIMER: My
father was the manager
to an exclusive
private gentlemen's club, so I’m somewhat aware of
the hospitality
industry of
preparing and
presentation of food.
With that said, I had a history of
ordering double-cheese pizzas from Julian’s (now closed) and mozzarella sticks,
onion rings and all kinds of whatever was on the delivery menu before. This was
the period when the stove was removed from the kitchen (don’t ask).
Growing up, our family would go
out-to-eat at least once a week. Sometimes it was a dress up formal dinner or a
country club affair. Other times, it was the local steak house or fried chicken
place. They were always a get in the car and go to a brick-and-mortar building
and wait to be shown to a table for four. We’d be handed a menu, but always
ordered the same thing. Meat and potatoes. No one ate out for the salad or
green beans. Don’t know if dad just wanted to get out of the house or visit
another restaurateur to see what the clientele were ordering so he could adjust
his menu at the club? I never saw a check delivered to the table. We’d just get
up and leave. Not sure how that worked.
Now and then, we’d go to a cafeteria
where we had to grab a tray and walk down a line of open steaming food and
point out what we wanted to fill the tray. At the end of the line was a
cashier. Us kids would just go find a table while dad settled the tab. The
cafeteria at school wasn’t as appealing but it was cheap. Even so, I started
bringing my lunch in a Roy Roger’s lunch box with a leaky thermos. A peanut
butter sandwich, a handful of chips and what milk was left. The apple was
thrown away. In high school I’d always bring a brown bag lunch. Freshman year
in college, would have lunch at Robert’s every day. Two hamburgers, lettuce,
tomato and mayo, fries and a coke. Sophomore year, I had an apartment (with a
kitchenette) and a job working for a vending machine company, so I fed myself
out of tiny cans and the best of the wrapped sandwiches. By the time I got
married, my parents would supply us with gigantic cans of additional club
stores or they were close enough to have us to dinner.
In high school, fast food joints appeared
on every corner. Get a burger, fries and a coke for a buck and a half, so food
was affordable. Luckily, we were not snackers or heavy drinkers at the time, so
the paycheck could pay for rent and records.
My wife and I did much walking and would
stop at familiar food providers along the way to refresh and recharge. Some
became regular stops and comfortable to invite others to attend a meal. Again,
we never ventured into unusual palates from different cultures. Learned that
from my wife experimenting from television cooking shows.
For years, I’ve used the excuse to get
exercise by a daily ride to the Tummy Temple, buy what one person can eat for
the day, then ride home and consume. Recently, these trips are taking longer
and the hills are higher and the heat is hotter and the wind is… well, you get
the idea.
So, I’ve decided to try out this
thing and see how that works. If I can get
food delivered, then I don’t have to go out into the wind, cold and rain or
plan ahead for the next few days of bad weather or laziness.
Be patient, I’m getting to the menu.
I open up the
site, give them my address and credit card
number and they present ALL the restaurants in my area that can be ordered
from.
I spend an hour scrolling through the
choices and see what they have to offer in color photos to appear appetizing. Monochromatic
images do not look like something you want to put in your gut.
What I found of interest are the
similarities of the selections. Breaking down food groups to categories, Greek
food had Greek food, Sub shops had submarine sandwiches and pizza places had
pizzas. (Note: you don’t go to a chicken place and order a steak or a pizza
place and order a hamburger or a Chinese place and order a pizza.) Relying only
on a photo and a brief description of ingredients, you can ‘add to cart’ and it
will be delivered to your doorstep lickety-split.
Each of these fine dining establishments
have the usual hospitality credo of ‘get the patron in, served and out’ for the
next customer to take their table on the grub assembly line. The kitchen, if
run correctly, waste no time in preparation and can deliver to the table (or in
this case) the
piping hot and delicious.
This new method of having substance to
fill my gullet, seems as easy as Amazon delivering item the next day or Lowe’s
forklift delivering items too big for most trucks.
seems to have a good messaging method to
accept the request, estimate the arrival time and notification w/photo of
placement on delivery.
While I will miss the ambiance of fine
indoor dining and the flirting with the cute waitresses who are at your
beckoned call, this
may save the wear-and-tear on these old bones.
At the end of the month, I’ll get one bill for all the meals, no matter where
they came from.
I’ve checked the prices and they seem
about the same of if I attended at the countertop. The ‘food’ taxes are
estimated, the delivery charge seems reasonable so this might work out, being
the only decision of the day.
“What about the other items needed from
the Tummy Temple”, you ask. “What about dish detergent and soap and t-paper and
toothpaste?”
Well, since they are not on the
menu, I’ve tried
. It is basically the same process,
but I was curious about alcohol.
The same ‘add to cart’ and they deliver,
but you have to be there so they can scan your ID to prove you is old enough to
pass the VABC requirements. I think both services do this, but I’ve separated
them to ‘grub’ to ‘other stuff’ request. This could be dangerous, for they will
deliver many cans for consumption through the week, but… if it is in the house?
So far, I’ve order Mexican burritos,
Subway sandwiches and Wendy’s burgers. All have been satisfactory (except for
leftovers) and filling with fried grease. All the other selections seem to be
fast food, but I’ve not ordered any platters? I suppose this is a good way to
sample different sauces and packaging techniques of various dining
establishments?
What could go wrong?
If the meal isn’t prepared to your
satisfaction, you can send it back to the kitchen. There is a review survey,
but you can’t compliment the chef.
I keep a pretty tight miser budget and
record every penny (oops, they don’t make those anymore) so I’m tracking the
fees to see if that will fit in my 2026 budget.
Then I go to place an order and WHAM! REJECTED.
Seems the credit card I’ve been using for Amazon, Intracart and now DoorDash
hit its limit. Lesson learned. This is too easy.
I check the credit card site and sure
enough. I’ve been ordering like I had a back-of-the-room staff preparing my
meals. No problem. Wait for the bill in the mail, send in a check and wait
until the balance is back.
Being the best weather for a couple of
days and having to pay my property tax (gulp) I pull out my pony, pump up the
tire (but probably let out more air than I put in) and road to the mailbox.
Since I was close, I parked at the Tummy Temple to pick up a few items I would
have had delivered (including alcohol) and ventured back home with a reminder
of why I’m considering this delivery option.
I made it home, panting and puffing, then
lay down for I could go no further.