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Message: [QUOTE="Hans Sprungfeld, post: 3299208, member: 181"] Now that I think further, I violated your wise counsel and split half bacon & half sausage, to no apparent negative effect, and I liked both. As to speck, which you did tout, 3 decades ago, I made a pledge, "No new animals, no new parts" in response to some readings about vegetarianism. Along the way, I broadened it to include no new cured meats. The idea was, "Meat's not good for me, but I'm not going to give up what I like. But I won't add any more." Speck would fit that. Probably costs me some taste pleasure, but I don't miss what I don't know. Yes, I held the onions on the Garden, asked for garlic instead (thinking you'd suggested that), and was told they couldn't do the "substitution." I thought that was odd, but didn't push it, because I'd just gotten the green light to be the last pie to be made for the night. In addition to the 7 days a week and lunch opening, isn't the 9:30 close a half hour later? That's what made last night possible. Finally, the men's room seems to have an 'upgraded' window treatment...a hanging fabric slab. The double entry door remains. I'll give it an overall "not as bad" rating. I would neve have ordered the GS w/o your recommendation. It's quite good. [/QUOTE]