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Man Throws Snake At Tim Hortons Employee After Argument Over Onions
http://theconcourse.deadspin.com/man-throws-snake-at-tim-hortons-employee-after-argument-1668292425This morning, two customers got into an argument over onions with an employee at a Saskatoon Tim Hortons, and one of the men immediately ended the argument by throwing a snake. Snake coming in hot!
From the Star Phoenix:
Staff told police that two male customers were arguing with an employee about their breakfast order – specifically that they wanted their onions diced. When the argument escalated, one of the men reached into the pocket of the other man, pulled out a garter snake and threw it behind the counter.
No one was injured, said police....
Throwing a garter snake is weak, though. If you're really trying to scare someone, toss a milk snake. They're harmless, but can look very similar to rattlesnakes or coral snakes. You can take that to the bank!
From the Star Phoenix:
Staff told police that two male customers were arguing with an employee about their breakfast order – specifically that they wanted their onions diced. When the argument escalated, one of the men reached into the pocket of the other man, pulled out a garter snake and threw it behind the counter.
No one was injured, said police....
Throwing a garter snake is weak, though. If you're really trying to scare someone, toss a milk snake. They're harmless, but can look very similar to rattlesnakes or coral snakes. You can take that to the bank!
Ah, Saskatchewan. It's like Florida, only colder.
17 replies
= new reply since forum marked as read
= new reply since forum marked as read
Look a lot like rattlers and even make a sound reminiscent, though non-poisonous.
Just pointing this out as an academic argument... Clearly I would not advocate doing so with any snake, for fear of hurting the snake. 
http://insidescoopsf.sfgate.com/blog/2014/10/16/smokes-poutinerie-plots-major-u-s-expansion-starting-in-berkeley/
Local diners are likely familiar with poutine, the carb-heavy dish that consists of French fries topped with cheese curds and gravy. Indeed, the Canadian specialty experienced a bit of a moment a few years ago when it seemed to pop up on the menus of comfort food restaurants all over the Bay Area. What people might not know is that north of the border there’s a rapidly expanding restaurant franchise in which poutine is the entire focus of the menu—more than 30 different variations—and it’s coming soon to the East Bay.
Smoke’s Poutinerie is set to open its first U.S. location in Berkeley (of all places) in mid-November at 2518 Durant Avenue just off the Cal campus. And that’s just the tip of the iceberg: Smoke’s currently has dozens of franchise locations in Canada, and if owner Ryan Smolkin has his way, there will eventually be thousands more operating all over North America.
We touched base with Smoklin, an entrepreneur who launched a successful graphic design and branding company in Toronto before founding Smoke’s in 2008, about what to expect.
Smoke’s Poutinerie is set to open its first U.S. location in Berkeley (of all places) in mid-November at 2518 Durant Avenue just off the Cal campus. And that’s just the tip of the iceberg: Smoke’s currently has dozens of franchise locations in Canada, and if owner Ryan Smolkin has his way, there will eventually be thousands more operating all over North America.
We touched base with Smoklin, an entrepreneur who launched a successful graphic design and branding company in Toronto before founding Smoke’s in 2008, about what to expect.
