A) That’s why one orders the biscuit and gravy
B) Even if you opt for toast, a breakfast sandwich is and outstanding option.
Breakfast - the perfect mixer.
I understand the utility of saving on plates and keeping the toast warm, but that said, laying toast on top on other food tends to alarm my inner Adrian Monk.
Exactly. You have to understand the British mind-set here. Toast is supposed to be ice-cold. That’s why they have special cooling racks for it.
As for the OP - the toast either goes around the edge of the plate or I have it in my hand as a “pusher” for whatever I’m eating. The same thing I would do with the chips if having an EBCB breakfast.
I’ve seen the mildewy rags that get used to wipe tables in diners. I wouldn’t be shocked if you told me some diners use the floor mop on the tables after closing time. The janitor/helper at the local greasy spoon is a cousin by marriage, he might be the laziest guy I know.
To the poster who said that a second plate would take up precious room for her book: I nominate that as the Straight-Dopiest post of the day. 
I don’t order toast or muffin, but if I did it would be involved with eggs or just call it French toast.
As long as the table isn’t green or growing, I don’t care. Probably why I seem to have an iron-clad immune system and very rarely get sick. I can’t even remember the last time I called in sick to work.
Have none of you ever done any manual labor and eaten your lunch with dirty hands?
No, it’s because toast is meant to be crispy, and stacking slices on top of each other makes the toast go soggy.
But what happens is that it gets cold. I’ve had toast on a rack at the Savoy in London and on the QE2, and that is what happened. Never seen it in the US, thank Og.
As for the OP, I’ve been to many diners and diner-like places all over the US and I’ve never had toast piled on top of my food.
Well what do you expect when you eat breakfast at poncy places like those? If you go to a proper English cafe (pronounce it “caff”, or they’ll cut ya) they’d as soon serve you toast on a rack as give you a clean knife and fork.
Judging by the photo of the toast in a rack, it appears it is also served dry, and you have to butter it yourself? I like to butter my toast while it’s still hot so that the butter, ya know, melts. And if I buttered it and then put it in a rack, all the butter would run off …
How much butter you putting on that toast that it is able to run off? :eek:
None. I have people to do that for me. j/k, but some places butter it for you right out of the toaster and it’s considered part of the service.
Toast should only be slightly crispy on the outside, but should still be warm and soft with the butter melted in. Ideally it should be buttered and the first bite taken within 15-30 seconds of the toaster popping. Failing that, both slices should be buttered and stacked buttered sides together ASAP to maintain warmth and softness as long as possible.
If you insist on having your toast overly crispy, that’s a function of how long it’s toasted, not putting it on a rack to get stale and cold. If it gets soggy from being stacked, either there’s something horribly wrong with your bread or you’ve put on watery butter.
Yum. A southern boy like me?
Now I have to wait 10 hours for breakfast.
A diner on an State Highway in Alabama will feed you until you stumble to the picknip tables in the back. Take a nap. Then you can wake up and have lunch.
Watch out for gators and stray dogs.
Scary, but no way. This is mine. Get your own wallets out.
Scared the freak out me.
Careful with backhanded insults.
I tried to go to a caff when on the QE2, but I got wet.
Anyhow, both those places served kippers. Umm, kippers.
I ate at two different diners this week, and ordered eggs, potatoes and toast at both of them. Both times, the toast came by itself on a little plate.
I guess that’s how they do it in New Jersey, one of the diner capitals of the world.
When I was out east a few years ago, I ate dinner at a New Jersey diner and, OMG, the food! So much food. I could only eat about half of it. It was a shame to waste it but I don’t think it would have survived the 1,000+ mile trip back home. Plus I don’t like leftovers anyway.
What do you think they’re doing to clean the plates and silverware in such places? :eek:
I live in NJ so I have eaten in a lot of diners and thinking about it, I don’t think I was ever served Toast on the same plate as the rest of the meal. In fact often there will just be a communal plate of toast in the middle.
However, my own pet peeve is anything with syrup needs to be on its own plate so I will usually ask for them to do it that way since it is hit or miss if they will take it upon themselves to do so.