Diners have the benefit of limited customer expectations -- things just need to be clean, with reasonable food at reasonable prices. Nobody is expecting fancy culinary acrobatics from the kitchen or impeccable service in which your server recites the farms at which the food recently grew. Why, then, cannot a local diner such as that in Malta, NY meet these expectations?
For a breakfast, during which the diner had mostly empty tables, we were made to wait a very long time, first to be seated and then to receive the food we ordered. I chose the safe route, I thought, by asking for French toast; what could go wrong with that? The answer is that you could get a piece of white bread that had some meager egg wash on the outer surfaces, and was dry within. The medium size apple juice was a very small glass of low quality juice. The waitress seemed annoyed by having a customer.
C'mon. How hard is it to satisfy a diner customer seeking a simple breakfast? If this is too challenging, it might be time to pack up your cheap maple syrup mini-containers and move on to a job at the mall, managing the scotch tape store.