I had "flat" water last night.

[Red Squirrel]

What they probably do is take tap water, let it sit for the chlorine to evaporate.

The same can be achieved with a britta filter, operated by Darth Vader, using fresh sea water.

Optionally, it can be operated by a normal person too, but there is something about the power of the dark side that makes the water taste that much better.

 

[_Rick_]

A few things that strike me about this thread:

Someone paid for water. That's a barbaric custom, that the civilized cultures have overcome. You pay for the wine, the water is free.

They went to a "five star" establishment. Everyone knows, that the only valid restaurant rating agency is the Guide Michelin, which gives a maximum of a three-star-rating.
The conclusion is, that OP overpaid, but left with that Apple-feeling, that because it was expensive, it must have been good. Now, on the next day, the distortion field is wearing off.

What I don't understand, is how anyone is prepared to pay 11 dollars for a bottle of water, and then another 3 dollars of a tip, to have the garçon bring it to the table, and decant it twice. If there isn't enough margin in those 10 dollars of mark-up (maybe only 9, depending on the brand of water) to pay the waiter/waitress a decent salary, then where else should it be?

Dining out in the US is apparently bloody expensive.

 

[QueBert]

A few things that strike me about this thread:

Someone paid for water. That's a barbaric custom, that the civilized cultures have overcome. You pay for the wine, the water is free.

They went to a "five star" establishment. Everyone knows, that the only valid restaurant rating agency is the Guide Michelin, which gives a maximum of a three-star-rating.
The conclusion is, that OP overpaid, but left with that Apple-feeling, that because it was expensive, it must have been good. Now, on the next day, the distortion field is wearing off.

Guide Michelin isn't the only valid rating agency, that's crazy talk. It's the only valid worldwide one, but I'm in the USA. Forbes Travel Guide's based off reviews from professional inspectors just like the Michelin is. Whatever country you're from might not acknowledge it, but here in the states 1-5 stars is common and accepted. And from what I understand Guide Michelin only applies to parts of the USA, and they're not where I live. So nowhere I eat it would even be rated by them. I can't speak for other states/cities but in So Cal a 3 star restaurant's nothing special.

 

[ShawnD1]

Could someone please translate this for me ... I would appreciate it.

Water + carbonation = sparkling (carbonated) water. What is the point of creating carbonated water ... only to let it go flat? If you really went to a 5* restaurant perhaps it was to sell it to you at a premium.

I run a 6 star restaurant. For $20, I will personally drink tap water for you, piss it out, distill my piss, then serve my distilled piss to you. You can brag to your friends about how healthy distilled piss is.

What they probably do is take tap water, let it sit for the chlorine to evaporate.

The same can be achieved with a britta filter, operated by Darth Vader, using fresh sea water.

Optionally, it can be operated by a normal person too, but there is something about the power of the dark side that makes the water taste that much better.

When I was a chemist, we could de-gas things by putting it in this ultrasonic shaker thing. It was used as an alternative to boiling the water. You can get gas out of water by boiling it, or you can just shake it. Think of it like water masturbation. After a couple minutes it shoots all of its frothy gas loads.

 

[gorcorps]

A few things that strike me about this thread:

Someone paid for water. That's a barbaric custom, that the civilized cultures have overcome. You pay for the wine, the water is free.

They went to a "five star" establishment. Everyone knows, that the only valid restaurant rating agency is the Guide Michelin, which gives a maximum of a three-star-rating.
The conclusion is, that OP overpaid, but left with that Apple-feeling, that because it was expensive, it must have been good. Now, on the next day, the distortion field is wearing off.

What I don't understand, is how anyone is prepared to pay 11 dollars for a bottle of water, and then another 3 dollars of a tip, to have the garçon bring it to the table, and decant it twice. If there isn't enough margin in those 10 dollars of mark-up (maybe only 9, depending on the brand of water) to pay the waiter/waitress a decent salary, then where else should it be?

Dining out in the US is apparently bloody expensive.

Just like everything else here in the US, we piss on your silly metric 3 star system and make a bigger one.

 

[Murloc]

I hate that, because it still tastes like carbon but isn't sparkling.

 

[Gibsons]

I run a 6 star restaurant. For $20, I will personally drink tap water for you, piss it out, distill my piss, then serve my distilled piss to you. You can brag to your friends about how healthy distilled piss is.


When I was a chemist, we could de-gas things by putting it in this ultrasonic shaker thing. It was used as an alternative to boiling the water. You can get gas out of water by boiling it, or you can just shake it. Think of it like water masturbation. After a couple minutes it shoots all of its frothy gas loads.

Frothy?

We used to do it by pulling a vacuum on the water for a minute or two, usually til you see it sort of boil. We didn't need to get it 100% de-gassed though. Just get most of the oxygen out.

 

[HardcoreRobot]

ive been to a few nice places, only ever been offered sparkling or still, and i still request tap ahahah.

my wife likes the fizz, but will usually just get a club soda from the bar instead of the sparkling water.

 

[ShawnD1]

Frothy?

We used to do it by pulling a vacuum on the water for a minute or two, usually til you see it sort of boil. We didn't need to get it 100% de-gassed though. Just get most of the oxygen out.

Suck it while shaking it to get those frothy loads out faster. Our silly lab didn't even have vacuum hookups in the fume hoods.