Word: fish
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Dates: during 2000-2009
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...While eHarmony brags about its personality profiles, Plenty of Fish quietly ignores theirs. This site, with 400,000 hits a day, was created by Markus Frind, who still runs it out of his apartment. He figured out people essentially exaggerate on profile answers. He follows a more sensible creed: actions speak louder than words. For example, Susie says she wants a solid, stable man who earns $100,000-plus but keeps clicking on profiles of muscle-bound bad boys. Plenty of Fish makes sure she meets plenty of underemployed weightlifters, and some of the stable ones she ignores. "People...
...time the competition starts on Jan. 23, Kaysen will have cooked his way through hundreds of pounds of butter and cream, poultry, fish and vegetables. He will also have spent more than $150,000 on equipment like custom-made serving platters and a $22,000 combination steamer--convection oven he will use in the kitchen stadium where the competition takes place, coaches to help him refine his routine and several trips to France to charm the best purveyors of meat, fish and produce so that he will get the quality he needs when he goes to buy ingredients...
...mission this evening is to teach me table manners for business meals. I sit at a place setting with an array of cutlery. The fish fork, I learn, is the one with ornate tines--smaller than the main-course fork--meant to debone fish. Here comes another list of rules for me to memorize: When you excuse yourself from the table midmeal, refold your napkin and put it on your chair. When you leave the table for good, put your napkin, neatly folded, to the right of your plate. And if you don't like the food, eat it anyway...
...Every single rule of etiquette, every single rule of protocol, every single rule having to do with any kind of social grace comes from one underlying rule, which was respect and hospitality for another person." I am suddenly ashamed. I resolve to come to a greater understanding of the fish fork...
...final round, Pachter and I go to the Fountain, an elegant, chandeliered restaurant at the Four Seasons Hotel in Philly. I'm daydreaming about the Coach bag I'm going to buy. I order fish, and I know exactly which fork to select. I'm a Biz Et grad, after all. Then as I continue my witty repartee, I lean on my bread dish, sending the butter knife clattering to the floor. We both burst out laughing...