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gracious professionalism

This term was coined by Professor Woodie Flowers for the FIRST robotics competition. The definition has never been precisely outlined, but it's connotation is widely understood and may be summarized as this: "Competition for the sake not of destroying one another, but for the sake of bettering and improving both competitors as a result of the competition."
Lending a spare part to an opponent in order to keep them from forfeiting a match is a prime example of gracious professionalism.
by Andy Ross April 26, 2004
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MGG (Mammary Gland Gyration)

The systematic and continuous frottage of the male genitalia against, in between, or on top of the female breasts.
Naw dude, I don't want to hook up with her, those are A cups...I can't even MGG (Mammary Gland Gyration) that shit!!
by MMGking February 22, 2011
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Gratitduty

The act of expressing thanks to others but not really meaning it.

The moral obligation of the higher ups to recognize their workers but in actuality only care about profit or making themselves look good.
"Thank you all for all that you do"
Gratitduty
by Winterfire November 26, 2020
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gratisfaction

When Rebecca completed her dissertation, the overwhelming feeling was one of gratisfaction.
by cherryblossom October 18, 2007
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Grating

Something that's nagging and then builds up inside and eventually turns into an annoyance.
"I know something you don't know!"

... (Conversation carries on and the 'something' still hasn't been told)

"Please just tell me! It's grating on me now!"
by a-benni December 27, 2011
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Gratis Fugl ja

Gratis Fugl ja is a popular Norwegian greeting. This greeting is speculated to have started in the year 3856 when Gunnar Gunnarsson of the Gunnar family said Gratis Fugl ja and then jumped off a building while trying to fly. The word roughly translates to I must go now, my people need me, in English.
-Gratis Fugl ja, have you Fugled latley?
-no, sadly i have not Fugled latley.
by Odd von Høsthatt November 21, 2022
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Au Gratin

In French au gratin is a cheese-topped dish. If you cook something au gratin, you cover it with sauce, top it with cheese (or sometimes breadcrumbs) and brown it under the grill or in the oven. A huge variety of savoury dishes can be cooked au gratin; the most common are vegetable dishes.
Au Gratin
-Boil or steam vegetables (broccoli is a good choice) until just tender and put in a gratin dish (a low-sided oven-proof dish).
-Make a sauce by blending 1oz (25g) flour with 1oz butter over a low heat, slowly adding half a pint (300 ml) of milk and stirring continuously (increase the heat to thicken) till the sauce is thick and creamy. Add grated cheese, French mustard or whatever flavouring you want, and melt in.
-Pour the sauce over the vegetables, grate over enough strong cheese to cover (Cheddar or Lancashire, for instance) and cook under a grill for 5-10 minutes until golden, or 20 mins in the oven at 200 degrees.
by Pirate911 October 21, 2008
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