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(Marketwatch)   Red Lobster sold to Golden Gate. Makes Green Gobster   (marketwatch.com) divider line 74
    More: Interesting, Red Lobster, Golden Gate Capital, Golden Gate, Darden, GE Capital, share buyback, divestitures, Eddie Bauer  
•       •       •

1228 clicks; posted to Business » on 16 May 2014 at 1:00 PM (14 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



74 Comments   (+0 »)
   
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2014-05-16 10:54:38 AM
The customers will come and go..,come and go-whoa-oh...
 
2014-05-16 11:32:45 AM
I am curious to see just how long the brand will be around.  They need to amp up their menu, service, and the like.

If you were to ask me to help make sweeping changes for the brand, I honestly would not know where to start...
 
2014-05-16 11:36:52 AM
Paraphrasing an apt critique I read about them last year:

"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."

How badly have you farked up your brand when your restaurant name has the word "lobster" in it, "Sea food differently" is your slogan, but the only thing on your menu people care about is a baked good? No wonder Darden wanted to rid itself of this mess.
 
2014-05-16 01:11:03 PM

Endive Wombat: I am curious to see just how long the brand will be around.  They need to amp up their menu, service, and the like.

If you were to ask me to help make sweeping changes for the brand, I honestly would not know where to start...


I would suggest napalm for starters
 
2014-05-16 01:11:41 PM
$2.1 billion

That's a lot of clams
 
2014-05-16 01:14:28 PM
For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.
 
2014-05-16 01:15:08 PM

Endive Wombat: I am curious to see just how long the brand will be around.  They need to amp up their menu, service, and the like.

If you were to ask me to help make sweeping changes for the brand, I honestly would not know where to start...


The first thing I might suggest is to stay out of political discussions.
 
2014-05-16 01:15:36 PM
It's pretty bad when the parent company thinks they have a better shot at saving Olive Garden.
 
2014-05-16 01:39:38 PM
"I'll be at the Red Lobster in case you change your mind.  God Bless!"
 
2014-05-16 01:43:44 PM
"....and the soup du jour is Venture Capital Stew."
 
2014-05-16 01:46:05 PM

BKITU: Paraphrasing an apt critique I read about them last year:

"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."

How badly have you farked up your brand when your restaurant name has the word "lobster" in it, "Sea food differently" is your slogan, but the only thing on your menu people care about is a baked good? No wonder Darden wanted to rid itself of this mess.



Yeah, but they let it become the mess that it is.  I mean look at what they did with Olive Garden.  ::clears throat::  THEY ADDED A FARKING CHEESEBURGER TO THE MENU, YOU WANNA KNOW WHAT MAKES IT "ITALIAN?"  PROSCIUTTO, MOZZARELLA, AND MOTHERFARKIN' ARGULA!!!!

The blame for the ridiculousness of the fact that Red Lobster is better known for baked goods over seafood sits squarely on Darden.  They overly "americanized" their brands, they have massive portions full of carbs and fat, and have managed to take what should be simple preparations into complicated and nasty combinations.

You know one thing they should do?  They should have a standardized portion of the menu and based off location, have some dishes that are local to the area.  So Florida should have Grouper for example, California should have Dungeness Crab, Boston should have Cod, etc. all prepared with local flare.
 
2014-05-16 01:51:23 PM
Lobba-lobba-lobba-lobba-lobba-lobster...

Cheddar bay biscuits
Cheddar bay biscuits

There's got to be better eats at a seafood place

Red, Gold and Green,
Red, Gold and Geeee---eeen.
 
2014-05-16 01:58:42 PM

Endive Wombat: BKITU: Paraphrasing an apt critique I read about them last year:

"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."

How badly have you farked up your brand when your restaurant name has the word "lobster" in it, "Sea food differently" is your slogan, but the only thing on your menu people care about is a baked good? No wonder Darden wanted to rid itself of this mess.


Yeah, but they let it become the mess that it is.  I mean look at what they did with Olive Garden.  ::clears throat::  THEY ADDED A FARKING CHEESEBURGER TO THE MENU, YOU WANNA KNOW WHAT MAKES IT "ITALIAN?"  PROSCIUTTO, MOZZARELLA, AND MOTHERFARKIN' ARGULA!!!!

The blame for the ridiculousness of the fact that Red Lobster is better known for baked goods over seafood sits squarely on Darden.  They overly "americanized" their brands, they have massive portions full of carbs and fat, and have managed to take what should be simple preparations into complicated and nasty combinations.

You know one thing they should do?  They should have a standardized portion of the menu and based off location, have some dishes that are local to the area.  So Florida should have Grouper for example, California should have Dungeness Crab, Boston should have Cod, etc. all prepared with local flare.


The entire business model of chain restaurants is based on sameness and comfort. If you walk into a Red Lobster in Connecticut and one in Florida, you know what to expect and know what you're going to get. Also, trying to manage a national chain of restaurants, or any business really, that offers different things in different places, would be very difficult. You'd have to give local management a lot more autonomy and empowerment over their own restaurants for things like purchasing, preparation, operations, and they don't want to do that. They want the restaurant in Maine to be the same as the one in Alaska.
 
2014-05-16 01:59:30 PM

mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.


I was one of those kids growing up.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.

When I was a kid Red Lobster was one of the few places where you could get somewhat edible seafood in Minnesota that was affordable.  Now there are daily flights from each of the costs stocking hundreds of restaurants that serve seafood.  Beyond making their stores brighter looking - they simply didn't adapt with the times.

/got dragged there a few months ago by my brother's family - mainly for nostalgia's sake
//ordered a salad
 
2014-05-16 02:03:46 PM

spman: Endive Wombat: BKITU: Paraphrasing an apt critique I read about them last year:

"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."

How badly have you farked up your brand when your restaurant name has the word "lobster" in it, "Sea food differently" is your slogan, but the only thing on your menu people care about is a baked good? No wonder Darden wanted to rid itself of this mess.


Yeah, but they let it become the mess that it is.  I mean look at what they did with Olive Garden.  ::clears throat::  THEY ADDED A FARKING CHEESEBURGER TO THE MENU, YOU WANNA KNOW WHAT MAKES IT "ITALIAN?"  PROSCIUTTO, MOZZARELLA, AND MOTHERFARKIN' ARGULA!!!!

The blame for the ridiculousness of the fact that Red Lobster is better known for baked goods over seafood sits squarely on Darden.  They overly "americanized" their brands, they have massive portions full of carbs and fat, and have managed to take what should be simple preparations into complicated and nasty combinations.

You know one thing they should do?  They should have a standardized portion of the menu and based off location, have some dishes that are local to the area.  So Florida should have Grouper for example, California should have Dungeness Crab, Boston should have Cod, etc. all prepared with local flare.

The entire business model of chain restaurants is based on sameness and comfort. If you walk into a Red Lobster in Connecticut and one in Florida, you know what to expect and know what you're going to get. Also, trying to manage a national chain of restaurants, or any business really, that offers different things in different places, would be very difficult. You'd have to give local management a lot more autonomy and empowerment over their own restaurants for things like purchasing, preparation, operations, and they don't want to do that. They want the restaurant in Maine to be the same as the one in Alaska.


Besides, why would I want to eat the same thing I can get locally at any other seafood place? I imagine I'd want to try something different, that is more unique and new to my area, even if it's just a special for the month or something. I don't plan to visit Alaska, so I'd love to try something more local there...
 
2014-05-16 02:04:43 PM

gingerjet: mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

I was one of those kids growing up.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.

When I was a kid Red Lobster was one of the few places where you could get somewhat edible seafood in Minnesota that was affordable.  Now there are daily flights from each of the costs stocking hundreds of restaurants that serve seafood.  Beyond making their stores brighter looking - they simply didn't adapt with the times.

/got dragged there a few months ago by my brother's family - mainly for nostalgia's sake
//ordered a salad


We'd only go for special stuff, like unlimited shrimp feast or something. *shrugs*
 
2014-05-16 02:21:18 PM
Shouldn't that make a shade of orange, subby?
 
2014-05-16 02:24:45 PM
BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.
 
2014-05-16 02:25:53 PM

gingerjet: mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

I was one of those kids growing up.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.

When I was a kid Red Lobster was one of the few places where you could get somewhat edible seafood in Minnesota that was affordable.  Now there are daily flights from each of the costs stocking hundreds of restaurants that serve seafood.  Beyond making their stores brighter looking - they simply didn't adapt with the times.

/got dragged there a few months ago by my brother's family - mainly for nostalgia's sake
//ordered a salad


Same here, just substitute Minnesota for Ohio.  Now that I can make dead-on cheddar bay biscuits at home, and my local grocery store sells bags of fresh crab legs, why would I want to go to Red Lobster?

What they really need to release is the recipe for the sweet and sour sauce they had in the 80's.  I'd plow down 2 ramekins of that stuff when I was a kid, the shrimp was merely a delivery mechanism.
 
2014-05-16 02:26:08 PM

mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.


In the early 1980's it wasn't easy to get seafood in the middle of the country, especially not shellfish.  They were a novelty.  Now, since our collective food supply chain has become so efficient, you don't need a single restaurant dedicated to making sure you can get reheated frozen seafood anywhere in the US.  Other restaurants manage to keep one or two seafood dishes on their menu that are "good enough" for anyone looking for seafood.
 
2014-05-16 02:26:52 PM
I dunno.. you can get pretty far with a bread as your staple. I remember a buffet/steakhouse called Quincy's whose prominent menu item was the Big Fat Yeast Roll
 
2014-05-16 02:27:44 PM

Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.


Here you go, don't say I never did anything for yous.
 
2014-05-16 02:27:55 PM

KellyX: We'd only go for special stuff, like unlimited shrimp feast or something. *shrugs*


http://www.theonion.com/articles/red-lobster-welcomes-back-defrosted- s hrimp-days,34736/
 
2014-05-16 02:30:11 PM

Grapple: In their defense... that is one DAMN FINE biscuit.


Don't know if it was the wisest move for them to license the brand to the biscuit mix now sold at Sam's Club.  My sister loves the biscuits so I bought her a dozen boxes of the mix as a Christmas gift (she has a large pantry to store plenty of food).  Now she doesn't go to Red Lobster for the biscuits . . .
 
2014-05-16 02:34:37 PM

Comic Book Guy: Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.

Here you go, don't say I never did anything for yous.


If I could internet marry you, I would totally do it.
 
2014-05-16 02:34:43 PM
There's a Red Lobster right behind the house I live in. I took my dad there once a few years before he died. We both ordered a steak. It was OK, but it just doesn't make sense to go to a seafood restaurant if you don't like seafood. With that said, my backyard smells awesome when they cook over the wood fire.

Comic Book Guy: my local grocery store sells bags of fresh crab legs


Too bad you're not a Heisman Trophy winner. They get free crab legs.
 
2014-05-16 02:35:11 PM

ThatGuyFromTheInternet: Shouldn't that make a shade of orange, subby?


damnit.
 
2014-05-16 02:38:06 PM

gingerjet: When I was a kid Red Lobster was one of the few places where you could get somewhat edible seafood in Minnesota that was affordable.  Now there are daily flights from each of the costs stocking hundreds of restaurants that serve seafood.  Beyond making their stores brighter looking - they simply didn't adapt with the times.


Grew up in Central Illinois.  Red Lobster was "the" seafood restaurant for a number of years.  Then, when I got to be in College and could afford to do some stuff paying my own way, I took a date over to Springfield to see a comedian in town.  We at at a place called the Chesapeak Seafood House and that opened my eyes to what a real (non chain) seafood restaurant was.

To this day I only go to Red Lobster about twice a year because Discover sends me some mailed coupons for $10 off two entrees.  I've got a girlfriend from high school who LOVES Red Lobster so I put up with it to buy her dinner and then I get to nail her later that evening.  That's the only reason I go to Red Lobster: for the fresh clam.
 
2014-05-16 02:45:51 PM
People rag on these chain restaurants as if they're claiming to be gourmet.

I myself don't typically go to them either, I guess the one I'd frequent the most would be Chilis.

I'm lucky I'm at a point of my life I can afford to go to a nice restaurant should I choose, but some people can't.  Is eating previously frozen shrimp covered in garlic butter such a horrible thing?

Yeah, yeah..  I can go to Bill's Seafood for the same price!!  Not really, and you don't often find too many 'local' seafood spots when you're not living near the sea.  And it's not typically going to be cheap to eat fresh seafood somewhere not near the sea.
 
2014-05-16 02:50:06 PM

Grapple: Comic Book Guy: Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.

Here you go, don't say I never did anything for yous.

If I could internet marry you, I would totally do it.


And I would totally put out.  Make sure you put a ton of the butter mix on top of the biscuit when it comes out, and eat that shiat ASAP.
 
2014-05-16 02:56:40 PM

Sin_City_Superhero: There's a Red Lobster right behind the house I live in. I took my dad there once a few years before he died. We both ordered a steak. It was OK, but it just doesn't make sense to go to a seafood restaurant if you don't like seafood. With that said, my backyard smells awesome when they cook over the wood fire.

Comic Book Guy: my local grocery store sells bags of fresh crab legs

Too bad you're not a Heisman Trophy winner. They get free crab legs.


Quirky story, my fiance and I went to a Red Lobster a couple of years ago (it was the only thing we could agree on to eat that night), and I happened to order a steak when they were doing their big to-do over the "sooper awesome steak chef and even more awesomer lobster guy".  I only ordered a sirloin and some crab legs, but I'd be goddamned if that wasn't one of the best steaks I've ever had.  Based on the even sear, someone back there bought a salamander broiler and knew exactly how to use it.  I haven't had a steak that good since I went to STK in Vegas, and I paid a hell of a lot more money for it.
 
2014-05-16 02:58:06 PM

Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.


2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

---

Oh noes, I just put Red Lobster out of business!!!
 
2014-05-16 03:01:33 PM

KellyX: Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

---

Oh noes, I just put Red Lobster out of business!!!


Recipe's missing some stuff.  I posted a link above with the rest of the ingredients.  I've made this myself, and can confirm that it's the real deal.
 
2014-05-16 03:01:33 PM
In the early 90s someone thought it would be a good idea to open a Red Lobster in Bangor Maine. It didn't last long.
 
2014-05-16 03:04:55 PM
I wonder if there are any Farkers around who are still carrying the weight they gained during Red Lobster's All You Can Eat Lobster days.

They probably died off years ago, gently burping vestigial drawn butter.
 
2014-05-16 03:05:16 PM
Living in Maryland, I don't see any reason to ever go to a chain seafood restaurant like Red Lobster or Joe's Crab Shack. I can't even believe there are any here who can stay in business.
 
2014-05-16 03:14:12 PM

Comic Book Guy: KellyX: Grapple: BKITU:
"If you are a seafood restaurant, but your trademark food is a biscuit, you have serious problems."


In their defense... that is one DAMN FINE biscuit.

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

---

Oh noes, I just put Red Lobster out of business!!!

Recipe's missing some stuff.  I posted a link above with the rest of the ingredients.  I've made this myself, and can confirm that it's the real deal.


GF's mom commented on my FB post about this sale and gave me that then I saw your post and posted it to the comments and she was laughing and liked that recipe better.
 
2014-05-16 03:19:01 PM

Tom_Slick: In the early 90s someone thought it would be a good idea to open a Red Lobster in Bangor Maine. It didn't last long.


That would be consider the Hall-of-Fame of bad ideas with many lobster shacks in that state. That and maybe there wasn't enough of a population base.
 
2014-05-16 03:20:01 PM

wyldkard: It's pretty bad when the parent company thinks they have a better shot at saving Olive Garden.


Darden will regret this, I think Olive Garden would die off before Red Lobster would.
 
2014-05-16 03:23:39 PM

Comic Book Guy: Quirky story, my fiance and I went to a Red Lobster a couple of years ago (it was the only thing we could agree on to eat that night), and I happened to order a steak when they were doing their big to-do over the "sooper awesome steak chef and even more awesomer lobster guy".  I only ordered a sirloin and some crab legs, but I'd be goddamned if that wasn't one of the best steaks I've ever had.  Based on the even sear, someone back there bought a salamander broiler and knew exactly how to use it.  I haven't had a steak that good since I went to STK in Vegas, and I paid a hell of a lot more money for it.


A couple years back they changed the kitchen a bit to update their menu, cooking equipment, etc.  All the steaks and lobster tails are now broiled on a wood fired grill by a dedicated cook, so you probably ate at a restaurant with a guy/gal that knows what they are doing.  Sure beats being grilled on a flat-top griddle.
 
2014-05-16 03:25:05 PM
Seafood sucks.
 
2014-05-16 03:25:38 PM

TheShavingofOccam123: I wonder if there are any Farkers around who are still carrying the weight they gained during Red Lobster's All You Can Eat Lobster days.



Did they ever have that as a promo?  Based upon the cost, I doubt it.

It was the Unlimited Crab Legs thing that cost them dearly.  Crab legs took a while to cook, and are an item that is not-a-lot-of-meat in them so most people can eat a ton.  It resulted in a lot of customers having 4 or more servings, AND the time it took them to eat reduced their table churn.
 
2014-05-16 03:26:37 PM

kdawg7736: That and maybe there wasn't enough of a population base.


The traffic was there the location was good, however at the time there were at least 10 locally owned seafood restaurants in town that had been around for decades with better food. What the town needed was a steak house.
 
2014-05-16 03:29:27 PM

kdawg7736: wyldkard: It's pretty bad when the parent company thinks they have a better shot at saving Olive Garden.

Darden will regret this, I think Olive Garden would die off before Red Lobster would.


This is interesting.  I'm in MA and there just are not that many Red Lobsters around.  Granted, I only ate in one RL in my entire life (25 years ago, simpley out of curiosity). I have been to OG perhaps 3 times.   It's my understanding the both RL and OG are hurting, but why do you think the RL brand will out perform the OG?
 
2014-05-16 03:35:56 PM

mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.


Maybe it just needs to stick to markets where it is still looked at by many as "quality".... I am in a midwest market of about 300k, and we have only 1 R.L., but, every time I drive past it during dinner hours the lot is packed.

We certainly have other local places with seafood (that are better, and pricier), but, R.L. is pretty much seen as the "Fridays" that is supposedly specializing/better at seafood by most.
 
2014-05-16 03:50:48 PM

LucklessWonder: Seafood sucks.


imagizer.imageshack.us
 
2014-05-16 03:56:45 PM

Sin_City_Superhero: There's a Red Lobster right behind the house I live in. I took my dad there once a few years before he died. We both ordered a steak. It was OK, but it just doesn't make sense to go to a seafood restaurant if you don't like seafood. With that said, my backyard smells awesome when they cook over the wood fire.


Ever go dumpster diving in the RL parking lot on a Sunday after they're closed?  I'm sure there's a treasure trove of seafood delights you could bring back to consume at your place.
 
2014-05-16 05:11:04 PM

dletter: mrmopar5287: For a lot of middle-class and lower households, Red Lobster was the restaurant where you dressed in your Sunday best and pretended to be rich when you ate out once or twice a year.

The recession has taken a lot of dollars out of people's pockets and there is also so much more competition now.  Don't know what they will do, but this isn't a restaurant chain that can do well on the East Coast where people can get better quality seafood at real restaurants.

Maybe it just needs to stick to markets where it is still looked at by many as "quality".... I am in a midwest market of about 300k, and we have only 1 R.L., but, every time I drive past it during dinner hours the lot is packed.

We certainly have other local places with seafood (that are better, and pricier), but, R.L. is pretty much seen as the "Fridays" that is supposedly specializing/better at seafood by most.


I used to live in a Midwest city with a little less than 200k people in it. Pretty much the only places to eat were chain restaurants. Red Lobster should stick to those sorts of places and pull out of the larger markets where they're not doing so well.
 
2014-05-16 05:23:29 PM

LucklessWonder: Seafood sucks.


i475.photobucket.com
 
2014-05-16 05:33:15 PM

Endive Wombat: You know one thing they should do? They should have a standardized portion of the menu and based off location, have some dishes that are local to the area. So Florida should have Grouper for example, California should have Dungeness Crab, Boston should have Cod, etc. all prepared with local flare.


Local flair is what makes chain restaurants special.

media-cache-ec0.pinimg.com

flare?
 
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