A: Good question. The burger/sandwich/wrap quiz wasn't quite as tough as the beverage quiz, but there were still a couple of doozies that could trip you up if you are prone to being distracted by flashing lights and bright colors. But I would have to say that the question I had the most difficulty with was one asking what kind of bread the House Club sandwich is served on. What would you guess? White or wheat, right? No way. It's marble rye. Crazy, man crazy!

Q: Do you plan on eating one fried appetizer a nite while working?

A: I've been munching on the buffalo tenderloin appetizer platter the last couple of days, but I think that next I might move on to the Ground Rounder (1/3 pound burger). And speaking of beef...

Q: Isn't ground round just a cut of meat?

A: Why yes, it is. I think that the origin of the term "ground round" as a cut of beef is that you take all the left overs lying "'round", and then you "ground" them. Or maybe not. I'm just making that bit up. The only other cuts of beef we sell at the GR are a center cut 12 oz sirloin, an 8 oz sirloin, a t-bone, an 8 oz filet mignon, and a 12 oz rib eye. You can tell the rib eye by the hand-battered red onion rings topping it off. We can cook all these to your liking, but the burger is only cooked medium-well or well.

Q: When will you post a picture of yourself in uniform with the name tag and apron?

A: I have the apron, I'm just waiting on the name tag.

Q: Have you noticed any regulars yet who come in and hang around the bar on a daily basis?

A: I don't know who they are, but I know they exist.

Q: How many managers does it take to run a Ground Round restaurant?

A: Apparently, five.

Q: What's up with the airplane on the "Taste our family values" button? Does it have something to do with tasting, or with family values? Or does it go deeper than that?

A: Interesting. I had not yet pondered the significance of the airplane picture insert. The airplane often evokes feelings of the ingenuity, creativity, and industriousness that characterize what purists believe to be the essence of the American spirit. And perhaps it is in that same spirit that the Ground Round strives to present a creative and innovative dining experience. And yes, perhaps the "value" you are tasting is the combination of quality and thriftiness, thus summoning memories of the Protestant Ethic to which historians and other social thinkers attribute the fall of the East and the corresponding rise of the West, however much this narrow Euro-centric approach has been dismantled in such works as "Re-Orient" by Andre Gunder Frank.

Or, we might consider the symbolism of the airplane itself. In dreams, the airplane represents that one may be able to overcome some obstacles; "flying over" obstacles or rising to a new level. When you join us as a guest at the Ground Round, we will rise to a new level and "fly over" any obstacles that may arise, yet we shall overcome any challenges. And rest assured, you will enjoy your meal, whether it be the Pot O' Gold appetizer, the Buffalo Chicken Sandwich, the Sirloin and Half Rack of Ribs dinner, or simply a crock of our delicious French Onion soup.

But maybe sometimes a plane is just a plane.

Q: At the GR, do they make you wear a lot of buttons on your shirt and then refer to the collection as "dazzle"? I have seen this at Friday's and Outback and found it to be amusing.

A: Currently, there are only three buttons that everyone is expected to wear. First is the nametag (which I still don't have; however, there is a spare nametag for an "Adam" or "Meredith" that I might claim). Then there is the "Family Values" button displayed on the Pictures page. And the third button says that we check ID. I have posted a picture of this one on the Pictures page as well. But, I haven't heard anyone refer to all this as "dazzle." Our dazzle is in our delicious food. As for the rest of our uniform, we just have to wear a collared short-sleeve shirt of any solid color, black pants, black shoes, and black socks. And I have seen people reprimanded for wearing white socks. Rebels.

Q: It's growing more and more obvious you are settling into your prime...whipping everyone in the summer sales contest, receiving abundant praise and tackling frequent 'prime time' shifts...so I wonder, what now is left to conquer? What will be your driving force and inspiration to continue down the road to ultimate food services domination?

A: Many greats have stared down this dark, uncertain future...maintaining that sense of drive and determination in the face of no real competition. After reaching the peak of Everest, what next? Some, as Lennox Lewis will probably do after his drubbing of Mike Tyson, retire, going out on top. Others leave the game only to return later to prove to themselves that they still can compete at the highest level. Mario LeMieux. Michael Jordan. Def Leppard. Mary Lou Retton was on the cover of Wheaties cereal boxes. George Foreman created the George Foreman grill, thus giving millions of Americans burgers and steaks that are not only delicious but are also nutritious because of the patented fat-removing grooves.

I am a simple man, not an inventor, so there will be no Foreman Grill in my future. And Wheaties has never responded to my pleas to branch out from athletics to other occupations for their covers. So for me, the drive must come from within. My inspiration will be to provide a "WOW" experience to every customer that steps foot into the Ground Round regardless of whether or not they are seated in my section. There are still challenges to be conquered. The perfect timing on the drink refill. The perfect placement of the three onion slices, two cucumbers, three tomato wedges, and five croutons on every salad. Rolling fifty sets of silverware in record time. But more than that, the most basic and fundamental inspiration to stay on top of the food service kingdom: Money. Bling bling, yo.