A restaurant where the co-manager greets you with a lovely smile saying, "Welcome to mirakee " And then leaves and makes his appearance really special only a few times like all managers and co-managers after lots of request of tagging.
You settle in your seat after a few initial moments of ordering drinks to see how this restaurant works for you, what's the famous dish here after seeing what most of the people are ordering, An annoying waiter comes in and asks you,
️: Good morning Sir, I hope you're having a good time here. How would you like to start your meal here Sir? (1) The Main Course of COMPOSE POST or (2) Appetizers of WORD BATTLE
(After figuring out what to do and the fact that you're not in the mood of a hot and spicy battle right now, you place an order for COMPOSE POST directly).
️ : Sir which cuisine would you prefer your main course in -
ENGLISH Yorkshire Pudding ARABIC Kabsa KOREAN Bulgogi FRENCH Ratatouille FILIPINO Adobo MEXICAN Burritos and Tacos PUNJABI Naan Bread CHINESE dumplings GREEK Souvlaki . . . .
: I'm gonna stop you right there. Is there any option which includes both hindi and English?
️: No sir, we are working on it and we MIGHT come up with this fusion cuisine after hiring new Chefs(developers). As of now, you have to choose from the provided alternatives.
: Ok then keep it in English. (Mumbling inside : I'll make my own FUSION.)
️: Very well Sir, Would you like to have a seasoning of title?
: Well rather than spreading the toppings as a title, I would like to keep it in my pocket of BODY.
️: Very well Sir, Any dessert of hashtags or captions?
: Are you kidding!!! ANY caption‼️‼️ The dessert of Caption is what I am living for.. Any caption (mocking)
️: Ok ...Ok.. Calm down Sir.. I think it's in trend nowadays. Everyone is ordering for heavy dessert of CAPTION and very light main course of BODY. We didn't plan the restaurant this way though. But now everyone is using it like that, I guess we should interchange the names.
: That sounds about right
️: We serve our dishes in various themes of crockery and cutlery. Would you like to have your dish in
PLAIN earthenware VERSE of porcelain SCRIBBLE alumina FIREFLIES of Melamine BREEZE of Terracotta NIGHT of Bone China BLUES of Vitrified Glass DIOR stoneware
We provide our privileged customers like you to bring their own plates of UPLOAD IMAGE too.
(I jumped in excitement)
: Yes!! Yes!! Yes!! This last one.
️: Good choice Sir. We have choices in FONTS of garnishing too.
Mint of RALWAY Cilantro of AMATIC Parsley of TOXICA Lemon Basil ALOHA DANCING olive Seaweed LOBSTER.
: Man!!! All these choices are making me dizzy . I'm putting a DOT as an appetizer in the BODY so it doesn't matter how the garnishing or decoration is gonna look like.
️: Noted down Sir. (Another waiter comes in and whispers something into his ears) Sir, I am so glad to tell you that we have just launched a new scheme for our customers. Whoever buys an EMERALD PACKAGE of our restaurant will get an unlimited supply of coupons of DRAFTS. Not only that Sir, If you like the girl sitting on the next table, we would slip a PERSONAL NOTE on your behalf to her. And lastly you will also get a background music of TEXT ELEMENT for every visit you pay here which is only given to customers holding Emerald or Ruby pack. Which one would you like to buy kind Sir?
: The idea of PERSONAL NOTE is good though () but it's just my first visit. So, let's keep it on a halt and we'll talk about it later for sure.
️: Noted your order down Sir. We really like to be specific so that we can serve our customers well. Last question Sir. Where should we put your DOT of appetizer in the body. Should we align that in
The CENTRE, CENTRE RIGHT CENTRE LEFT TOP CENTRE TOP RIGHT TOP LEFT BOTTOM CENTRE BOTTOM RIGHT BOTTOM LEFT.
: Aye bhai merko khaane ka hi nhi hai. Main jaa rha hu. Itne me to mere pet ke chuhe pet ke acid me hi kood ke mar gye. Agli baar se dhaabe pe khaunga.
*And that's how a privileged customer left without eating*
In this restaurant, You see what other customers have ordered and praise some of the choices while secretly look at some main courses to ask the waiter for the same order. (You know what this means )
It asks you for the tip of mentioning mirakee and wn in your posts in the end. But it has never asked you to rate it on the Google reviews which you should do to keep this restaurant running no matter how many rats or rodents you've seen in this restaurant, the owner has always tried to keep it clean. Among so many other competitors in this monopolistic market of writing, it might be doing the worst in terms of constant maintenance and refurbishment going on, But you still can't leave this restaurant being a brand loyal customer.
Tell me honestly when this restaurant put a "CLOSED" sign on its door without any notice, we all become worried no matter how less we cared about it when the notifications pops or not on time but We still knock on its door constantly by refreshing it every now and then, visiting, revisiting at odd hours to check whether the sign has turned to "OPEN" but when it doesn't, you become a little worried as if you lost your one and only restaurant where you spent hours and hours. Sometimes not even eating but just to spend a little time escaping from the real world. You ask them what's wrong and they say, "Sorry Sir we are UNDER MAINTENANCE. There's some refurbishment going on." Now you wait with your hands folded backwards and take mature walks to and fro and wait for the restaurant to open. Some of you might go to another restaurant but those who have all the memories here can't leave. There's always one thing or the other which keeps you here no matter how many times this maintenance process happens.
This restaurant needs more customers and at the same time it needs to hold the annoyed customers a little longer here and I think a good review from its loyal and regular customers like us can make a difference. Just a suggestion. Everything is upto you. Meanwhile I will enjoy my cuisine.
P.S. - Sometimes I couldn't eat my dinner completely so I tell the restaurant to pack it and give it to me in brown bags of DRAFTS. I don't waste my food you know. I just eat them (and share too) whenever I feel hungry. (Must Watch Kenny Sebastian High-end restaurant.... That's what made me write this Link in description)