​Paula Deen is too easy of a target for the ire of the Internet. She cooks with copious amounts of butter, and has just that right mixture of cheerfulness and Southern sass to drive people crazy. Then, this past week we found out she has been living with diabetes.

Not that having diabetes is a personal flaw, but even as she showed people how to cook delicious foods with near-toxic levels of fat and sugar, she was suffering the consequences of it. Let's be honest, though: She wasn't holding a gun to anyone's head forcing them to buy industrial globs of butter to cook with. It's called free will, people. I love all those prison shows on MSNBC, but I don't have any desire to go to jail.

Today the cooking show host and surrogate crazy aunt to millions turns 65 years old, and in the spirit of the day, we found a few GIFs for you to stare at , well, really to be entranced by. Remember last year's hit meme, Paula Deen Riding Things? It's back y'all, and now it can move!

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The three Pura Vida labels and the limited edition Extra Anejo

​Wednesday, we spoke with Stewart Skloss of Pura Vida Tequila and learned a little about how his brand got started and what makes Pura Vida stand out from the big names in tequila. Today, we talk food and "The Gibbons."

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Founder Stewart Skloss with a bottle of the Pura Vida Anejo

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I didn't expect to actually meet with Stewart Skloss when I contacted the offices of Pura Vida Tequila. I especially did not expect to meet with him the week of Cinco de Mayo and the launch of their radio station, the first ever "fueled" by a tequila company.

The history of Pura Vida begins with a 20-year-old Skloss traveling through Mexico and stumbling across a town called Tequila, Mexico. He and his traveling companion, a U.S. diplomat, turned this adventure into a venture known as Dos Hermanos. But that was short-lived, as at that age he "had the attention span of a Mexican jumping bean."

Stewart went on to become successful in business, but the idea of a brand of tequila never left him and so arrived Pura Vida 20 years later. More >>

​A cell phone-lit dinner is what you often see looking around restaurant dining rooms in the Western world these days. Sounds romantic, doesn't it? Everywhere, there's that blue glow highlighting the blemishes, under-eye bags, and chins of diners who send electronic messages through invisible radiowaves in the air.

As a server, I frequently witness members of the same party texting away while dining, and it's just as common in the case of couples as larger groups. At times I can't help imagining scenarios in which some phone users are Twittering about the extra lettuce on a salad or updating their Facebook status about how fascinating a date is. But truly, it's depressing how common it's become to blatantly show disinterest toward one's dining companions by not being fully present.

Weekly tip from your server: Hang up your phone and eat.

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​With the weather as cool as it's been this week, it's almost easy to forget the brutal temperatures we face each summer. During that time, most establishments have an equally fierce chill blowing from the air conditioning.

I don't know if lease agreements with retail stores, museums, or movie theaters demand thermostats be set lower than 60 degrees throughout the year or if there's an underground Freon ring, but either way, cold indoor temperatures appear to be the norm here. And most restaurants are no exception.

If you've lived in the South for a while, you're probably accustomed to this and have adapted accordingly. But for those who haven't acclimated or get the chills often, here's a little tip from your friendly server:

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​After declining a New Year's Eve party invitation due to conflicts with my work schedule, I was asked if I was in the medical field, to which I replied, "I administer a lot of wine to the public, so yes, in a way, it's like anesthesiology." I work in a high-volume restaurant and wine bar, and although my social life suffers because of the hours, I have my reasons for sacrificing time spent with friends and family.

For most of us, it's a temporary means to an end. The majority of the servers I know are in transition between major life changes and might be in school or working on creative projects on the side. Then we have the servers who are truly passionate about the industry and would like to advance to careers in restaurant management or even ownership.

In my case, most times when I've served, I've been in the midst of saving up for a big move or long overseas trip. Although I'm enthralled learning about wine and food, the underlying reason I sling food and drinks is because waiting tables has proven the quickest way* to fund my travels. *Note, I said quickest, not easiest.

Because we interact with multiple personality types on a daily basis in the restaurant world, each with differing habits and preferences, we often encounter some awkward situations. These uncomfortable circumstances happen regularly and are usually preventable; sometimes just patience or a witty one-liner on my part will do just the trick. However, it's not always the case, so I'd like to offer you, the valued diner, some tips on how to avoid those uneasy situations and make your dining experiences that much more enjoyable.

Today's weekly tip from your friendly server:

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