From your own link:
Method: Rim pint glass with lime juice and kosher salt. Squeeze half a lime into mixing glass. Put lime into shaker with ice. Add tequila, triple sec and agave nectar to mixing glass. Shake and pour.
Also the picture obviously has ice. I suppose there are some places where blended margaritas are considered the default and you have to ask for one on the rocks instead. I’m not sure I’ve ever been to a place where they don’t know the difference at all.
I can’t imagine that, but I guess in many ways I (and many members of this place) live in a bubble. I constantly remind myself of that when dealing with strangers and new co-workers.
I remember when Obama popularized arugula as an elitist vegetable. I feed it to my rabbits.
I was in a hardware store and the clerk didn’t know what a cotter pin was.
I understand “optical drives” to refer collectively to drives that could read, and maybe or maybe not also write to, CDs, DVDs, and/or Blu-Ray discs.But when the technology was new, they were all just CD-ROM drives (or maybe cupholders).
Hitting the ground with a grass whip doesn’t feel great either. But at least people around here know what you’re talking about at the hardware store if you’re looking for one.
When I was a teenager, my parents (along with my aunt and uncle) owned a True Value hardware store, where I worked as a clerk in the evenings and on weekends. I was, at that time, pretty clueless about a lot of tools and hardware, and would regularly not know exactly what a customer was asking about – thankfully, there was usually someone else working at the time who did know. 
It can be served “up” as well, as here:
That other link is not very clear, as you can shake it with ice and strain and serve, like many cocktails. That said, it asks for a pint glass, so clearly, with the amount of alcohol in the recipe, it’s meant to be served on the rocks, unless you want a very sad looking half-glass of margarita.
In terms of weird reactions to common products growing up my family would serve cauliflower and broccoli with a little side of mayonnaise to dip. Not a lot, just something to make it a little more “flavorful” (we didn’t put cheese or sauce on them like other places) so growing up I wound up liking broccoli and cauliflower with some mayonnaise.
A few years ago I was at Chili’s and had broccoli as a side for my steak. I asked the waitress for a little cup of mayonnaise on the side and she basically went “MAYONNAISE?! YOU WANT MAYONNAISE AS A SIDE?!” It was an incredibly odd reaction that stayed with me. If I had asked for a dipping cup of ranch I very much doubt she would have reacted like that.
On the first day when Mission Impossible (the TV show) became available on DVD, we went into Best Buy to get a copy. The 18 year old blue shirter didn’t even know what we were talking about. He kept insisting we wanted the movies because it was NEVER a TV show. Took a manger to find it. Clerk probably still thinks we were delusional.
Yeah. It wasn’t a store clerk, but I remember talking to someone who didn’t know what a handtruck was. For me, it was something my father sent me off with all the time, to move stuff from place to place.
I would have had some words for her. She probably would not have considered me a pleasant customer, but she would definitely find herself more educated than before.
Yes, you are correct, but as i said, they got the recipe wrong. There is no ice , except as cubes.
It is not blended. Tequila, triple sec, the juice of half a lime, and a salt rimmed glass.
Did you ever think you’d stumble upon such a perfect opportunity to say that? 
I once on a cold night asked for an Irish coffee at a bar that didn’t know what I was talking about. So I asked them for whatever hot whisky drink they could come up with – and they brought me a cold drink with hot pepper in it.
Which, no, I did not drink, past one cautious sip. It was truly awful.
I ordered a dry martini in Ireland once. I was in that in-between age of old enough to drink in Europe, but not in America; I’d been excited to try the things I’d learned to make in my bartending class but hadn’t been able to try back home. What I got was served in a very small wineglass. I stared hard at it, trying to make sense of what was happening. I could understand that maybe they didn’t have martini glasses, and this was the closest thing. But this stuff was pretty yellow for something that should’ve been mostly clear liquor and melted ice. I tasted it. It was like wine, but bad. It finally dawned on me: there was a bottle of Martini brand dry vermouth behind the bar. That was all that was in my glass.
I had a much better experience at a different bar, where the bartender humored me enough to let me teach her how to make a Long Island Iced Tea. She did good; I was drunk for a week.
A staff person at Meijers didn’t know what longjohns are. “Long johns?”
I’m surprised at the folks who have never heard of dried mushrooms, since I use them frequently (mostly when cooking vegetable rice, but I sometimes add them to beef gravy for roast beef, etc.). You can’t just use them willy-nilly since they tend to pack a concentrated flavour (especially those like porcinis) but where they work, they tend to work very well.
This is one brand that’s widely available here. They make 9 different kinds plus a mixed blend:
I’m guessing it wasn’t the Original 1966 TV show with the team led by an impossibly young Steven Hill with glamorous Barbara Bain and Martin Landau (husband and wife off -screen).
Thanks – that’s two new things I’ve learned today. Grass whips and cotter pins.
I’d be astounded if anyone working at our local Lowe’s or Home Depot knew what a cotter pin was.