Golf twats actually.
****s in general parlance.

I'd play both those, Radyr is a great course. Never played Weston but it's links so would suit me nicely. Plus very much on route to work.
Going to see the Happy Monday's on Friday night.. Pills thrills and bellyaches tour. Can't ****ing wait.
Just had a ****ing dirty McDonald's. Two double ****ing cheeseburgers 6 ****ing nuggets and fries.
I now feel vile.

You'll have to let me know if the daft **** has learned the words yet after 25 years.
Last time I saw them he was reading (shouting) them out off bits of paper.
Going to a Southern Indian restaurant with the lovely Mrs Stan. It's one of our favourites. We still don't recognise anything on the menu (no bhunas, bhajis or bombay potato on their menu) so just tell the waiters that we like chicken and fish dishes and let them crack on with it.

It was disappointing...told the waiter that it wasn't up to their usual standards.

Sadly not.Grilled bat![]()
Sadly not.
Battered aubergine, chicken cubes to start. The chicken cubes were disappointing.
Prawn curry, spicy potato, bean salad (very disappointing) and various breads (Mrs Stan doesn't eat rice) for main.
First time we went to this place around three years ago it had just opened and the food was spectacular. We've since been two or three times a year and it has gradually tailed off. Today was the worst meal we've had there.
Disappointing.
We live in a nice, small village where you'd think restaurants would do well. The reality is the same old restaurants survive but the new ones last 6-24 months before closing and being replaced by new restaurants who repeat the cycle. The two established Indian restaurants are average at best but they do well. Two new ones have had a crack in the last few years, both of them very good but one has already failed and the other, the one we went to this evening, is clearly feeling the pinch. The established local Italian was a bit of a joke. So 1980's it was laughable but always busy. The owner decided to sell up to his chef who jazzed up the menu and the decor and within a year the place was closed down. People fear change!I often find that, the cuts of meat get steadily tougher and the general presentation declines. They start off with all the best ingredients then cut costs once the trade comes in.