{"id":20,"date":"2004-04-14T15:12:44","date_gmt":"2004-04-14T15:12:44","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=20"},"modified":"2004-04-14T15:12:44","modified_gmt":"2004-04-14T15:12:44","slug":"bribe-your-way-to-a-table","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2004\/04\/bribe-your-way-to-a-table\/","title":{"rendered":"Bribe your way to a table"},"content":{"rendered":"<p>It doesn&#8217;t take much to get a last-minute table at a good restaurant in New York, just a $20-100 a bribe.  At least this is what James Beard found out in his bribing experiment in New York.  I don&#8217;t know if it would work just as well in the Bay Area, but it might be worth finding out.<br \/>\n<a title=\"EPICURIOUS: GOURMET: JAMES BEARD: POCKET FULL OF DOUGH\" href=\"http:\/\/www.epicurious.com\/g_gourmet\/g06_feature\/james_beard\/dough.html\">EPICURIOUS: GOURMET: JAMES BEARD: POCKET FULL OF DOUGH<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It doesn&#8217;t take much to get a last-minute table at a good restaurant in New York, just a $20-100 a bribe. At least this is what James Beard found out in his bribing experiment in New York. I don&#8217;t know if it would work just as well in the Bay Area, but it might be [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-restaurants","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=20"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/20\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}