Bruce was being interviewed for an article on fine dining in Denver. His favorite restaurant asked him to come in for dinner and the interview. Bruce invited me to be his plus one. We were seated in Bruce’s regular booth. We started off with a crab cake appetizer and cocktails. The reporter arrived just as we finished the appetizer. The camera man said the lighting was too dark in our booth so Bruce was whisked off to the wine vault for the interview. After the interview, the restaurant GM brought over champagne for a toast before our entrees arrived. Soon our Wagyu filet mignons arrived along with the sides. The sommelier brought over two red wines for us to sample with our steaks. Dessert was Luxardo cherry cheesecake. Best of all, the meal was comped. A most generous tip was left for the waiter.
The Corporate Slave 
How very nice way to spend an evening.
Indeed!
what sort of cocktails? I like to know these things.
Spo – we both had gin and tonics with Monkey 47.