My wife and I run a small restaurant where we often name our specials after our employees—dishes like “Chicken Mickey,” after our dishwasher who gave us the recipe, and “Rod’s Ribs,” after a waiter who had his personal style of barbecue. One evening after rereading the menu, I broke with this tradition and changed the description of the special we had named after our chef.

Despite her skills and excellent reputation, somehow I didn’t think an entrée named “Salmon Ella” would go over big with our customers.


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