Rule #45:

Don't be the last one left at the table for company dinners. That means you're the one who is going to pick up the bill. In this case, it was arguably one of the most expensive Italian restaurants in Santa Monica. 35 people, ordering dozens of bottles of nice wine at about $300 a pop. Filet mignon was the budget entree, and you can always tell the price structure because it is inversely proportional to the amount of food you actually get; and directly proportional to the amount of colored squiggles the chef decorates each plate with. I made certain to exit before the tab came due. I've been on the losing side of that battle more than I care to discuss...