One toque over the line

 If you're like me, you don't tend to dine in fancy restaurants where they have upper-crusty details like a wine list, staff wearing tuxedos, and underwear on the lamb chops. 

My kind of places to tie on the feedbag, no one is so concerned about underwear, although they do heed the decal on the rest room mirror (ALL EMPLOYEES MUST WASH HANDS BEFORE LEAVING. THIS MEANS YOU!)

Now, this thing with the chef's hat, the "toque," if you will. There are 100 pleats or folds in it, to denote the 100 ways of cooking an egg.

I now share with you my complete list of ways I like my eggs cooked: 

1. Fried, two at a time, over easy, with grated cheese and pepper. 

So you see, I'm easy to please.  Just keep it simple, and no fancy hat.