These are the good parts of a romaine salad - really like the texture
The crucial word missing in your quote is “brown[ed].”
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I thought in the post from @mts browned lettuce and ribs of lettuce were two different turn offs and not related
Only they know what they meant. I try to avoid interpreting other people’s posts, but that is how I read it 
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Certainly they are not. Is just that asshole voices tend to resonate. What shitshow. Surely they don’t deserve your business let alone you presence you Barney. Your money and presence should be fine any where. Maybe that’s why they were empty.
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Just had some in a salad. Correct you are. Perfect crunch.
I had a salad recently from a trendy pizza place. The salad cost close to $20 CAD, and it was clear the salad greens had come from a bag and had not been picked over. If I see tails or bits of slimy greens or brown greens, I end up rinsing the greens and picking it all apart at home.
I tend to get hives from bagged salad. I have never had hives from salad made from greens sold at the farmers’ market or grown by me.
I don’t order salad a second time from restaurants that aren’t rinsing their greens or picking out the yucky bits.
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I don’t mind the ribs of romaine, just the ones that are brown or rusted.
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I’m with you!
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I’m with you. But IME, the problem is twofold. There are places who DO rinse and DO pick through, and then wait so long to plate and serve that it all goes to hell–dry, brown, macerated.
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Agree. Especially places that prep the romaine for Caesars too far in advance.
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I’ll add another…
the places that drench the salads in creamy dressings to hide the flaws. I will order ‘dressing on the side, please’ and you wouldn’t believe how many times it arrives drenched in dressing. “Oh, but that’s the way we make it” they say. Listen, if you took my order for ‘dressing on the side’, then I expect the dressing to be on the side, no matter what the salad is. Same with degrees of doneness in meats. One restaurant’s idea of ‘medium rare’ may be another’s ‘rare’. Usually I try to play it safe with medium. I try to steer away from menu items that might be contentious.
We’ve had an outbreak of e.coli O157:H7 in the valley recently. More than a dozen people were affected. Fortunately, it was contained to a single lot number of under cooked local produced wagyu beef (undercooked as in cook-to-order items) and limited to a small number of restaurants and suppliers. But sadly, one person died. Having had e.coli in the family many years ago, we are very cautious and in our case, it was a contamination by a singer food server rather than a wider distribution.
A year ago, toxins in morel mushrooms killed two and sickened dozens who dined at a restaurant near here.
Bottom line: be the black belt diner if you dine out.
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I had a cat that was a great reptile hunter, although I tried to discouage it. Garter snakes and lizards of all kinds were gifted to me.
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Friends and I have always joked about the amount of dressing that comes on the side–literally we could split one “side” between four of us (fortunately I never encounter what you describe).
But we were once in a restaurant where the couple at the table next to us kept asking for more dressing to be brought. Thought they might be better off ordering the soup 
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I’ve seen that more times than I’ve wanted! I wondered if they would be bottling the dressing into a hidden container to take home. Some places will gladly sell you a pint or so to take home. Others, not so.
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Thanks to the close proximity of the tables in this particular restaurant, I’m pretty sure they actually drowned the poor greens with every bit that was provided.
It reminds me of my maple syrup experience. I once laughed at the bottle label stating it contained 4 servings as an 8 ounce bottle is more like 8 servings. My BIL and nephew thought it was funny because clearly that bottle was only enough for a serving or two.
Guess it depends on how soggy you like your food
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Hopefully some maturity has crept into his brain by now. But you never know.
My dog would kill stuff then eat out the middle. Find a moles legs and head. “What happened to the buddy!?” He’d just look at me wagging that tail. Dog smile.
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Apart from that instance, I’ve never come across discrimination in restaurants.
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One of our cats would do that with the Columbian ground squirrels around here and leave the tops and bottoms on the path to the garden. I sute miss him he kept them in check and I had the most wonderful vegetable garden for years.
