Interesting, which just goes to further my point that the place is more than just a t&a (hope that’s acceptable) joint.
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Hooters started in my home town. Yes they use to be provocative and racy in the day but I recently read a local article that Hooters has become a more family oriented restaurant. Family’s with kids are not uncommon dinning at Hooters.
Compared to the outfits at say The Tilted Kilt, Hooters does seem kinda wholesome. The girls wear tights, shorts and tee shirts so you don’t see much skin.
Temporarily locked. I will deal with this thread in a few hours.
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Discussions on the right balance of moderation for this thread and for the site in general are moved to a linked topic in Site Discussions.
For this thread, it’ll now reopen. Please keep the discussion strictly focused on the food and the establishment.
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29 posts were split to a new topic: Striking the right balance between having a welcoming environment and salty language
^This
When I was taking hospitality classes at Univ of New Orleans, one fellow student was a Hooters girl. She was smart and working on her degree so she could become a manager of that restaurant.
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Do people need a hospitality degree to be a manager?
No, but it couldn’t hurt
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That guess is wrong in my case. I quite like Giada and have no problem with her clothing choices.
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I really don’t know who she is, but I can promise you after reading this I will know who she is by tomorrow! 
She has delicious recipes that are easy to make if you like Italian food.
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I can assure you that is the least of my interest in her at this point! 
(Thank you though!)
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Wall Street Journal December 27, 2002 --scroll to bottom of fair use excerpt re Hooters and wings+wine pairing:
Tastings
A Year of Memorable Wine, From the Delicious to Bizarre
By
Dorothy J. Gaiter and
John Brecher Staff Reporters of The Wall Street Journal
Updated Dec. 27, 2002 12:01 a.m. ET
Every family has different traditions for this time of year, and this is one of ours: Throughout the year, we save all of our wine labels in a photo album, in random order.
Sometime right before New Year’s, we take them all out and arrange them on the floor – French reds, California whites, dessert wines. Then we put them back into the photo album, in something resembling order, with little notes attached.
That’s how we know we had a Grignolino in 1978 at the now-shuttered, delightfully garish Mamma Leone’s restaurant in New York; a Veedercrest Chardonnay with veal and sweetbreads at La Vielle Maison in Boca Raton, Fla., in 1980, while a heater warmed our feet on an outdoor patio; a Mondavi Fume Blanc with crayfish etouffee and shrimp remoulade at Commander’s Palace in New Orleans in 1983 during a cross-country train trip; and an inky Amarone at a wine bar in Venice in 1987 while staring at but not touching a plate of tripe.
It’s not just about the wine. It’s about the memories, too. This year, we thought it would be fun to go back over our labels and our tasting notes from 2002 and choose a case of wines that we’ll recall as vividly in 2024 as we remember that Veedercrest today. These are not necessarily “the best” wines of the year. Indeed, not all of these rated Delicious on our scale and not all wines that rated Delicious are listed here. Some of the wines below were not part of our tastings for this column. But these are all wines that, for various reasons, we found particularly memorable. After all, some of our most vivid recollections over the years are associated with wines we really didn’t like that much, or about which we disagreed.
From bubblies to whites to reds, here are some of our most memorable wines from 2002.
POMMERY “BRUT ROYAL” Champagne from France ($28.99). The sexiest wine we had all year. So elegant and sensuous it seemed to fill us, from head to toe, with tiny bubbles.
DOM PERIGNON Champagne from France at Hooters ($150.05, including 20 chicken wings). We were doing a column about wine at “dinnerhouse” restaurants and we couldn’t resist this deal. This was a memorably bizarre experience and actually the Champagne – the only regular-size bottle of wine on the menu – tasted darn good with the wings.
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Champagne plays really well with salty, greasy, and spicy – so you can get some really bizarrely delicious pairings. A Parisien friend of ours loves Zapp’s Cajun Crawtators (a spicy Cajun-flavored, thick-cut, kettle-cooked chip) with his favorite fizz.
Geeze you think they would say which wing sauce paired so well. After spending my buck-fifty on the Dom, I can’t be wasting cash on different wing/sauce combinations. What an ambiguous review!
We understand your friend’s palate – pizza’s another good match. We like the Zapps Cajun dill flavor.
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It helps if you want to go upward in the Restaurant business. Most of the people I was taking classes with at Univ of New Orleans now have masters in things like international business or casino management.
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This article from the Washington Post is more recent than 2002. It’s from 2012
