Shannon Cutts

Day 280: Tail in the Air Dining

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In France, it is not considered at all unseemly to show your appreciation for fine cuisine with a robust post-meal belch.

But if you are lucky enough to have feathers, you know the belch is for beginners.

Why disturb your delicate digestion when a much simpler (and undeniably more elegant) signal will do?

This is called “Tail in the Air Dining.”

Here, simply sticking your tail straight up in the air is like holding up the perfect “10” card at the culinary Olympics.

With this system, the farther up in the air the tail extends, the higher the score.

Wow! I can already tell this dish is going to be good by the lovely presentation.
Wow! I can already tell this dish is going to be good by the lovely presentation.
First I'll just sniff the aroma to get a general sense of the dish's character.
First I’ll just sniff the aroma to get a general sense of the dish’s character.
Now I will do a more thorough visual inspection of the dish - my fans will expect a full report.
Next I will do a more thorough visual inspection of the dish – my fans will expect a full report.
Now I will subject the dish to my toughest test, the "full beak immersion."
Finally, I will subject the dish to the “Tail in the Air” dining system’s toughest test, the “full beak immersion.”
As the world famous food critic for the patented "tail in the air" dining method, I hereby give this dish my highest score!
As my tail height indicates, I hereby give this dish my highest possible score – a perfect “10!”

Author: Shannon Cutts
Co-Author: Pearl Cutts

 

 

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