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What is tgi fridays known for?

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Answer # 1 #

ABC, the television network, also had a slogan in the nineties; it was used in promoting their Friday night lineup of sitcoms. Forgive me for saying, at the risk of sounding ancient: “Now that was TV!”

But that lineup brought me and millions of people joy. And why wouldn’t it…especially with good old Larry and Balki of Perfect Strangers, getting the weekend off to a great start right there in our very own living rooms?

Anyways. Time moves on. Rant is over…for now.

Besides, TGIF on the ABC television network is no more, but do you know what’s still around? You guessed it Guilty Eats readers! TGI Fridays, and their menu items have been bringing levels of comfort like those I just described, only on a much different level; that comfort still hits home though, and in many ways, very much in the same way.

Believe it or not, I was in Philadelphia when I first had this burger, and after having authentic cheesesteak from Pat’s, this burger pales in comparison, trust me. But it’s a decent substitute, as are so many treats bearing that sacred name of Philly Cheesesteak.

OMG! Potato and sour cream is a combination worth singing about. And I mean really wailing in that way eighties hair metal singers used to in those power ballads…they were singing about gals named Sherri or perhaps even Beth.

Did somebody say whiskey? Chicken strips are awesome. They’re the perfect snack and meal—depending on how many you eat of course. But TGI Fridays does them well, especially slathered in their Whiskey glaze…a very special item that will be mentioned again here in this piece (as it deserves to be), so read on, dear readers.

As promised. That glaze is epic on their chicken. But please, oh please, try it on their burgers. You will not be disappointed in this menu item.

The Whiskey glazed ribs are perfect in every way, but in this regard, I just prefer the standard TGI Fridays BBQ sauce. It’s better than other places for sure. Perfect combination of sweet and savory.

Fries are great on their own at TGI Fridays. But when they’re loaded…I’m sure you can do the math.

As a human with an Italian upbringing and two great cooks at home (one a classically trained Italian chef in my dad), many would ask me why, oh why, would you eat pasta at a restaurant not known for their pasta.

I have two simple answers: 1-I love pasta. Myself and my niece go hand in hand in that regard…I cannot have a meal without seeing at least a pasta side. 2-People that would ask me that have never tasted this dish at TGI Fridays. It’s the essential surf and turf…chicken and shrimp together with noodles and a Cajun sauce and seasoning? What can go wrong?

Wings sautéed in an Apple Butter BBQ sauce that is to die for; ribs in the signature whiskey glaze that is mentioned above and oh-so-delightful, and seasoned fries. Enough said? I certainly think so.

See number 4 for how much I love shrimp. Fried shrimp are to me, little bites of heavenly goodness…the type of heavenly goodness we are granted with our time here that are way too good to pass up, even with high cholesterol.

Okay…so eggrolls are a perfect invention and like pizza pockets or perhaps even Jamaican meat patties, they’re a one stop shop for snacking and complete meal ideas. Besides…anything stuffed is good. These items are perfect next to salad, or maybe even an…I don’t know…serving of pasta?

The interior of these at TGI Fridays, or rather the filling is what’s special here. That’s why an appetizer makes the number one spot on this list…because they’re so perfect, as are a lot of their other menu items.

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Parkyakarkus Bron
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Answer # 2 #

Sometimes you're having a case of the Mondays, other times you're just barely surviving "Hump Day." All week we're all wishing it was Friday, the kickoff to the weekend and all-play, no-work time. And because none of us can can't fast-forward through time, you probably pop into TGI Fridays for that "Fri-yay" feeling. But there's so much you need to know about the chain before you make your next pick-me-up pit-stop.

Believe it or not, the now ubiquitous chain began as a hoppin' cocktail bar in New York City. The idea came from founder Alan Stillman, who wanted to create a place for '70s singles to mingle and meet. Stillman told Edible Geography: "I wanted T.G.I. Friday's to feel like a neighbourhood, corner bar, where you could get a good hamburger, good french fries, and feel comfortable."

Totally taking over the South Beach, Miami location for his shoot, rapper Flo Rida invited fans to join him at Fridays. Apparently he's obsessed with the chain and captioned his social media post: "We love that TGIF, word, yeah." So be on the lookout for that.

A new promotion for the chain, the Endless Apps Menu means you can get your plate of mozzarella sticks replenished as many times as you'd like for just $10. Or, if you want to venture to different dishes, you can try a series of apps for $12.

At Fridays, happy hour is all day, every day. Most locations are open from 11 a.m. to 11 p.m., which means you have 12 straight hours to drink on the cheap. Take advantage of daily cocktails that will only set you back between $4 and $6, plus big-brand suds like Bud Light, Miller Lite, Coors Lite, which are just $3. So, like, bring all your friends and toast to saving serious dough.

First introduced way back in 1974, loaded potato skins are a customer favorite because of their awesome toppings like gooey melted cheese and crispy bacon. Plus, you can now get them on the Endless Apps Menu, which means you can literally eat them all night long like you've probably dreamed about.

Mimosas are already just $5 at TGI Fridays on Sundays, but the chain is also testing out an official boozy brunch menu for its lineup. And we couldn't be more excited. The new "Hangover Brunch" menu includes chicken and waffles and bourbon steak and eggs—plus plenty of Bloody Mary cocktails.

With the launch of its proprietary smartphone app in 2012, TGI Fridays debuted an industry break-through. Customers can now pay at the table. You can even tip your server through it. All without the need for those pesky built-in tablets at each table like some chains have taken on.

Jennifer Aniston's character dons 15 "pieces of flair" on her green and white striped uniform, but her boss doesn't think it's enough, comparing her to an overly bubbly server, Brian, who's loaded up his suspenders with 37 pieces of flair for attitude and fun. It's a hilariously awkward scene that Office Space fans won't soon forget.

https://www.youtube.com/watch?v=_ChQK8j6so8&ebc=ANyPxKop1ypPArG4rjiB8oOQdvUwcLZI13V1Tf641duW98Jay7dvNp9ttZz_Tu09sTgKRFMKn_75XCabLgHYg6oZDgaF55XKGQ

Combining a recurring sketch about TGI Fridays servers with Molly Shannon's iconic Mary Katherine Gallagher character, Saturday Night Live put together a nonsensical story about a server-in-training. Our favorite part is the Lucky Charms shrimp dinner with "a side order of fun at no extra charge." Our second favorite: Will Ferrell as the manager who "goes the extra smile."

In 2014, Office Space creator Mike Judge told Deadline that he believes the uniform change at TGI Fridays was a result of the '90s flick. "About four years after Office Space came out, TGI Fridays got rid of all that (button) flair, because people would come in and make cracks about it," he said. "One of my ADs asked once at the restaurant why their flair was missing and they said they removed it because of that movie Office Space. So, maybe I made the world a better place." We're not sure about better but things are definitely different: Servers don't even wear the iconic red and white stripes anymore.

TGI Friday's was the first national chain to start carrying the actor's high-end tequila brand, Casamigos. Since last summer, the restaurant has been pouring shots and stirring it into drinks like the new—and super summery—jalapeño-strawberry margarita.

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Bokhan lqobfc Arvind
HARDWARE ASSEMBLER
Answer # 3 #

TGI Fridays is an American restaurant chain focusing on primarily American cuisine and casual dining. The restaurant's founder said the name stood for "Thank God It's Friday", although as of 2010 some television commercials for the chain have also made use of the phrase, "Thank Goodness It's Friday".

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GG Gruber
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Answer # 4 #

Did you know that the Friday’s concept began as a randy ’70s singles scene on the Upper East Side? Or that Stillman also founded Smith & Wollensky? Or that, according to him, he was the inspiration for Tom Cruise’s character in Cocktail? I certainly didn’t.

Stillman is a great storyteller, and his tale is a reminder that not all American chains were born in a boardroom. You may think of T.G.I. Friday’s as that place at the mall that serves individually-topped nachos and diabetes-inducing cocktails, but the ’70s version actually sounds pretty incredible. You should definitely read the whole Q&A, but here are some highlights to whet your appetite:

“Before T.G.I. Friday’s, four single twenty-five year-old girls were not going out on Friday nights, in public and with each other, to have a good time. They went to people’s apartments for cocktail parties or they might go to a real restaurant for a date or for somebody’s birthday, but they weren’t going out with each other to a bar for a casual dinner and drinks because there was no such place for them to go.”

“I lived on 63rd Street between First and York. Easy access to the 59th Street bridge meant you could get out of New York quickly, so in that two or three block neighbor­hood, there was a pile of airline stewardesses — and for whatever reason, there was also a whole bunch of models. Basically, a lot of single people all lived between 60th and 65th and between York Avenue and 3rd Avenue. It seemed to me that the best way to meet girls was to open up a bar.”

“My timing was exquisite, because I opened T.G.I. Friday’s the exact year the pill was invented. I happened to hit the sexual revolution on on the head, and the result was that, without really intending it, I became the founder of the first singles bar.”

“At the time, it was a sophisticated hamburger and french fry place — apparently, I invented the idea of serving burgers on a toasted English muffin — but the principle involved was to make people feel that they were going to someone’s apartment for a cocktail party.”

“I believe the first line in the history of bars, restaurants, and discos may have been at T.G.I. Friday’s. Inside of three months, we had to hire a doorman… ended up buying velvet ropes. There was nothing like that anywhere else. You would either have a reservation at a fancy restaurant or you would just go into a bar or diner — nobody would wait in line for food and drink.”

“Have you seen the movie Cocktail? Tom Cruise played me! I was lucky enough to do it for three years — he only did it to make a movie. Even today, the advantage of being the guy behind the bar is huge. Why do girls want to date the bartender? To this day, I’m not sure that I get it.”

“But the second actual T.G.I. Friday’s was in Memphis, Tennessee. I didn’t pick it — they picked me. The original bar was two years old, and it had national recognition at that point. Somebody came in and said, ‘I’m from Memphis, Tennessee, and I own a shopping area down there with room for one of these. Will you sell me a franchise?’

I have to admit that I didn’t know what the word franchise meant. So I said, ‘If you have the money, I’ll be the partner and I’ll show you how to do it, and we’ll split it 50/50.’ We shook hands and a year and a half later, we opened up a T.G.I. Friday’s in Memphis…. Before I knew it I had five or six T.G.I. Friday’s round the country. It wasn’t pre-planned at all.”

didn’t change as much as our expansion into the big southern suburban towns. Those cities have a very different way of interacting with the street in the first place, but the big shift was that during the day, we started to get families. We had very informal, casual food — you could get an omelette or a hamburger — so families were coming in with their kids. That was the big change. It took six or seven years, but T.G.I. Friday’s became a very different animal.”

“I took a break . I got married, we travelled around Europe, and that’s where I learned about food and wine. My wife and I spent a lot of time in France, and we became somewhat sophisticated. We saw a lot of French brasseries that served only French wine and French cuisine. When we came back here, the only thing like it was American steakhouses — but they didn’t serve any American wine. I thought that if I opened up a steakhouse and I served Californian wines, maybe I’d have something special and unique, and that’s how Smith & Wollensky got started. It was the American version of the French restaurants I loved in France.”

“The first review we got was the worst review in the history of the world. It was by Mimi Sheraton for the New York Times. We almost went broke. So we took out three full-page ads in the Times. At the time, the two big deal steakhouses in New York were The Palm and Christ Cella, and our ad showed two big matchbooks and said, ‘At last, a match for The Palm and Christ Cella!’ We took it out three days in row, and business took off.”

“If you want to see where a twenty-seven-year-old wants to eat steak in the year 2008, you should visit the restaurant my son Michael opened, Quality Meats…. I have no understanding of Michael’s new restaurant. I understand that it’s beautiful and the food is wonderful, but as to who it attracts and how — it’s completely foreign to me. It’s too loud and too dark for me and my friends.”

There’s very little missing in New York at the moment . It’s the food capital of the world, in my opinion…. ut there are other kinds of holes — the kind that you can fill with décor, atmosphere, prices, and imagination. And there are geographical holes — for example, I personally think that in Midtown, there is room for a high-end Indian restaurant.”

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Naaz Monishka
SPRING TESTER II