<div class="floatleft"><div align="center">(http://www.mediafire.com/convkey/132c/qanv0vlare944wbzg.jpg)<br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><strong>Jaclyn Rosendahl</strong></span><br/><span class="bbc_size" style="font-size: 10pt;">Entrepreneur<br/><em>About Jaclyn</em> (https://elliquiy.com/forums/index.php?topic=289408.msg14241614#msg14241614)<br/> ‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾‾ </span></span></div></div><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… Peter’s response is startling at first … yet his point becomes very clear … our server seems embarassed … remove my spoon from the bowl and sit back slightly …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “Mine as well please. Not fierce, but what would be served in a local restaurant to Dubai citizens.”</span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… our plates are both removed and carried away … take a sip and another of my water …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “Thank you Peter. That is something I try to teach the people who work for me. If it’s good at home, don’t back away from it for our guests. Of course, take it back and replace it if it’s too much for the guest. Yet ours is to give authentic tastes, not burn their taste buds out of their mouths. The only thing I have my people do is undersalt. If one uses authentic ingredients, salt isn’t needed as much as for the long distance ingredients we’re so use to in the states.”</span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… drain my water and pour another glass …</em></span></span><br/>