(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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vegetarian entrée is just charred cabbage
berkshire pork entrée
justine is his favorite server
makes an almost imperceptible change to kitchen hours
"why are there tomatoes on the oysters"
verbal menu changes at least 2x per week
gets drunk with staff after service his first weekend
starts making fresh pasta in-house
brothy bean small plate
doesn't care at all about brunch
hires his friend to work grill station
doesn't care about natural wine
doesn't have a preference to be called chef or not
expo workflow goes in opposite direction
takes french fries off the menu
"so this dish is kind of my take on ___"
2-3 small plates are recommended per person
"it seems like this last chef ___"
influenced by japanese technique
constantly talks about needing a sous-chef
focus on local and/or "hyper-seasonal" produce
no more "sides" category on the menu
worked at a one-star in his 20s but hates fine dining now
