General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #281 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 18,814
Default Surcharge (auto-tip) Yay? Nay?

On Thu, 7 Feb 2013 04:54:40 +0000 (UTC), "I'm back" >
wrote:

>Ed Pawlowski > wrote in
:
>
>> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote:
>>
>>>On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick
> wrote:
>>>
>>>> The people who do
>>>> them should be respected for the service they provide.
>>>
>>>ABSOLUTELY... and not underpaid. I doubt a single person here has
>>>ever turned down a raise and yet they think it's okay for servers
>>>national minimum wage not to have risen in the last 20 years.
>>>
>>>> I'd better stop, I feel a sermon coming on ;o)

>>
>> But the tips have risen along with the prices at the restaurant. I've
>> known servers to make in the range of $25 to $30 or more an hour in
>> the good spot. That is based on average take home for a 40 or so hour
>> week. They don't need an increase in the minimum.
>>
>> We ate out tonight. It was about 90 minutes and I left $20. If he
>> had that from four tables, he is making a decent wage, I'd say. Plenty
>> of people would like to make that.
>>
>> Maybe in some low price dive they need it, but not at the top spots.
>>

>
>
>What irks me gteatly is some stablishments here in Oz are starting to
>actually put a place on the receipt for an extra tip.... most likely
>because damn ignorant 'Merikans come over here and (back when *they* had
>the higher value dollar!!) act the same as they do back home.
>
>The sooner the morons wake up and realise they *don't* have to tip over
>here, the better it'll be for those of us that have to live here.
>
>There are now approx 5 restaurants (mainly down the Gold Coast) that I
>won't go back to because they charge a good price for their meals and
>drinks, and then expect a tip on top.


Dining out is a luxury, not an entitlement, can't afford to use the
drive-thru or eat home.
  #282 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default Surcharge (auto-tip) Yay? Nay?

On Wed, 06 Feb 2013 23:17:23 -0500, Ed Pawlowski > wrote:

> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote:
>
> >On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick
> > wrote:
> >
> >> The people who do
> >> them should be respected for the service they provide.

> >
> >ABSOLUTELY... and not underpaid. I doubt a single person here has
> >ever turned down a raise and yet they think it's okay for servers
> >national minimum wage not to have risen in the last 20 years.
> >
> >> I'd better stop, I feel a sermon coming on ;o)

>
> But the tips have risen along with the prices at the restaurant. I've
> known servers to make in the range of $25 to $30 or more an hour in
> the good spot. That is based on average take home for a 40 or so hour
> week. They don't need an increase in the minimum.
>
> We ate out tonight. It was about 90 minutes and I left $20. If he
> had that from four tables, he is making a decent wage, I'd say. Plenty
> of people would like to make that.
>
> Maybe in some low price dive they need it, but not at the top spots.


Why cloud the issue? Nobody is questioning how much servers can earn
in top restaurants. We're talking about everyday servers in run of the
mill restaurants. When we're paying anywhere from $100 to $400+ per
person, we expect that they are well compensated by the restaurant and
patrons in terms of a base salary, medical coverage and tips.

--
Food is an important part of a balanced diet.
  #283 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 61,789
Default Surcharge (auto-tip) Yay? Nay?

Thu, 07 Feb 2013 09:42:45 -0500, Dave Smith
> wrote:

> On 06/02/2013 6:06 PM, sf wrote:
> > On Wed, 06 Feb 2013 17:32:23 -0500, Gary > wrote:
> >
> >> What bothered me was that someone was actually watching us constantly
> >> and came right over once my water glass got below half filled. It's
> >> annoying to me and probably most diners.
> >>

> > Not if you're used to dining out.
> >

>
> Not everyone dines out with the intention of having a serving hovering
> at your disposal and trying to be your best friend until you pay your
> bill. If I am out with friends and we are having a nice conversation
> and enjoying good food I don't want to be constantly interrupted. A good
> waiter is one who is there when you want them, not one who is always in
> your face.


They're too busy to be in your face and you're just making things up
now trying to make some mysterious point; unless you're mad that we're
more generous tippers than the rest of the world. Stick to places
that include the tip with the bill, I seriously don't care where you
eat; but you're not going to change the way Americans take care of
business as patrons at a restaurant. If we want to tip over and above
the minimum requirement of your tip included establishments, that's
our business and if you want to cheap out, that's yours. We aren't
trying to tell you how to tip, but you sure are trying to dictate to
us.

--
Food is an important part of a balanced diet.
  #284 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 18,814
Default Surcharge (auto-tip) Yay? Nay?

On Thu, 07 Feb 2013 09:59:26 -0500, Nancy Young <replyto@inemail>
wrote:

>On 2/7/2013 9:42 AM, Dave Smith wrote:
>> On 06/02/2013 6:06 PM, sf wrote:
>>> On Wed, 06 Feb 2013 17:32:23 -0500, Gary > wrote:
>>>
>>>> What bothered me was that someone was actually watching us constantly
>>>> and came right over once my water glass got below half filled. It's
>>>> annoying to me and probably most diners.
>>>>
>>> Not if you're used to dining out.

>
>> Not everyone dines out with the intention of having a serving hovering
>> at your disposal and trying to be your best friend until you pay your
>> bill. If I am out with friends and we are having a nice conversation
>> and enjoying good food I don't want to be constantly interrupted. A good
>> waiter is one who is there when you want them, not one who is always in
>> your face.

>
>Agreed. I don't want to see the waiter unless I'm ordering or I need
>something. If I have to start craning my neck to get my drink refilled,
>I'm kind of annoyed. A good waiter can accomplish this without being
>obvious.
>
>nancy


I don't want the wait person bothering with my bar drinks, a barmaid
will scan the room with every order she serves and so will know who
may want a refill, they don't hover and only have drinks to deal with.
And a barmaid will bring your drink within seconds of it being made,
it doesn't sit getting warm and ice melting until a wait person finds
time or even remembers. I usually have to send drinks back when a
wait person plays barmaid... I remember the last time very well
because a big argument ensued, I saw my bloody mary sitting on the bar
for a full 15 minutes before the waitperson brought it, it was weak to
begin with, and most all the ice had melted, it was so diluted I
couldn't taste any alcohol. The wait person refused to take my drink
back and bring me a fresh drink, she began to rant that I was too
picky, I got up and left, have never been back. She didn't bring any
food yet either, fortunately I didn't have to endure whatever crap
they served.

I think it mostly depends on the type of restaurant one chooses, the
typical national chains have low prices so attract patrons who prefer
those low prices in lieu of better quality product and service... they
also tend to tip cheaply, so they really can't blame the servers for
using chicanery attempting to extract larger tips and get them to eat
quickly and leave... those national chains operate on the concept of
quantity over quality, they are really greasy spoons in sheep's
clothing. I don't eat out often so when I do I choose a classier
restaurant, I've not experienced cloying servers at restaurants with
higher standards. It only costs a small amount more (like 20%) to
dine at a better establishment, and for that mere pittance the food
and service are 100% better.
  #285 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 584
Default Surcharge (auto-tip) Yay? Nay?

Brooklyn1 > wrote in
news
> On Thu, 7 Feb 2013 04:54:40 +0000 (UTC), "I'm back" >
> wrote:
>
>>Ed Pawlowski > wrote in
m:
>>
>>> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote:
>>>
>>>>On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick
> wrote:
>>>>
>>>>> The people who do
>>>>> them should be respected for the service they provide.
>>>>
>>>>ABSOLUTELY... and not underpaid. I doubt a single person here has
>>>>ever turned down a raise and yet they think it's okay for servers
>>>>national minimum wage not to have risen in the last 20 years.
>>>>
>>>>> I'd better stop, I feel a sermon coming on ;o)
>>>
>>> But the tips have risen along with the prices at the restaurant.

I've
>>> known servers to make in the range of $25 to $30 or more an hour in
>>> the good spot. That is based on average take home for a 40 or so

hour
>>> week. They don't need an increase in the minimum.
>>>
>>> We ate out tonight. It was about 90 minutes and I left $20. If he
>>> had that from four tables, he is making a decent wage, I'd say.

Plenty
>>> of people would like to make that.
>>>
>>> Maybe in some low price dive they need it, but not at the top spots.
>>>

>>
>>
>>What irks me gteatly is some stablishments here in Oz are starting to
>>actually put a place on the receipt for an extra tip.... most likely
>>because damn ignorant 'Merikans come over here and (back when *they*

had
>>the higher value dollar!!) act the same as they do back home.
>>
>>The sooner the morons wake up and realise they *don't* have to tip

over
>>here, the better it'll be for those of us that have to live here.
>>
>>There are now approx 5 restaurants (mainly down the Gold Coast) that I
>>won't go back to because they charge a good price for their meals and
>>drinks, and then expect a tip on top.

>
> Dining out is a luxury, not an entitlement, can't afford to use the
> drive-thru or eat home.
>




Dining out is a break from doing all the cooking. Usually done during
one of our shopping expeditions together, or (used to be) just as a
treat when we are away on holiday, because I used to like a
break/holiday when I went away.

With my current medical situation dining out is no longer an option for
me, but I still enjoy taking others to treat them. I get sick and tired
trying/having to explain to nosey bloody waiters/restaurant owners why a
strapping 95kg, 6'2" guy, doesn't want to eat a 'full meal' with his
friends, but instead just picks little bits and pieces off their plates.

LOL!! The last time I explained fully to a restaurant owner, she was
Chinese and after our second visit to her place kept at me "Why you no
eat, why you no eat? You big boy, you should eat more!" after I had
ordered just Long Soup and Prawn Toast on both occasions (and took most
of the toast home with me) while the SO and friends were having
entrees/starters, mains, and desserts. So I quietly explained to her....
she ended up in tears and was very remorseful for trying to badger me
into eating more.

We went back to her place quite a few times on that holiday, and
everything was cool. And I never had to once leave a tip.

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.


  #286 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 23,520
Default Surcharge (auto-tip) Yay? Nay?

jmcquown wrote:
>
> On 2/6/2013 6:23 PM, James Silverton wrote:
> > On 2/6/2013 6:16 PM, jmcquown wrote:
> >> Have you been following how they found and verified the bones of King
> >> Richard III from under a parking lot in Leicester? What an amazing
> >> thing! Verified by DNA. Now they are arguing over where his bones
> >> should rest...
> >>
> >> Jill

> > Well, the winners write the history, even if Richard III wasn't as bad
> > as his reputation! I don't really accept Josephine Tey's whitewash.
> >

>
> Of course there was lots of treachery back in the day when it came to
> succession to the throne. Who really knows if he had his nephews murdered?
>
> Jill


And who really cares centuries later.
Oh and King Richard III.... put his bones in cat food for calcium.
  #287 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 584
Default Surcharge (auto-tip) Yay? Nay?

ImStillMags > wrote in
:

> On Feb 2, 5:17*am, "I'm back" > wrote:
>> notbob > wrote
>>

> .net:
>>
>> > Boy, this outta be good for a battle royal.

>>
>> > Should restaurant patrons be subject to an automatic surcharge
>> > (it's not a tip!) for groups over a certain number?

>>
>> If there's a surcharge, then you shouldn't have to tip.
>>
>> Bottom line, the USA should pay their workers the rate they are
>> entitled to, as the rest of the (civilised) world does.... instead of
>> being the cheap assholes they are and paying "minimum wage" where the
>> worker has to survive on tips to live.
>>
>> If you pay your workers peanuts, you get monkeys doing the job.
>>

>
>
> Truer word were never spoken. Unfortunately it's been going on a
> long time and it is ingrained in the society.
>
>
>



*And* it could be directly responsible for the epidemic of obesity that
is rampant in the US.

Pay the workers peanuts.... that means you can spend more on larger
portions of food for the 'patrons' so they keep coming back ... which
means they eat more.... which means they get fatter and fatter by the
generation.

Case in point......... Aussie (Special) Ham and Cheese sandwich (it
makes 4 sandwiches) ....

http://www.taste.com.au/recipes/8976...+ham+and+chees
e+sandwiches

Usually when you go to a deli/shop and ask for a Ham and Cheese
sandwich, you get two slices of bread, *maybe* a couple slices of ham,
and a thin layer of sliced cheese, with some mustard if you want it.


American Ham and cheese sandwich..........

usually involves an over the top array of fillings...... the last one I
had in the US was about 5" thick with meat and cheese.

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.
  #288 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 584
Default Surcharge (auto-tip) Yay? Nay?

Gary > wrote in :

> jmcquown wrote:
>>
>> On 2/6/2013 6:23 PM, James Silverton wrote:
>> > On 2/6/2013 6:16 PM, jmcquown wrote:
>> >> Have you been following how they found and verified the bones of
>> >> King Richard III from under a parking lot in Leicester? What an
>> >> amazing thing! Verified by DNA. Now they are arguing over where
>> >> his bones should rest...
>> >>
>> >> Jill
>> > Well, the winners write the history, even if Richard III wasn't as
>> > bad as his reputation! I don't really accept Josephine Tey's
>> > whitewash.
>> >

>>
>> Of course there was lots of treachery back in the day when it came to
>> succession to the throne. Who really knows if he had his nephews
>> murdered?
>>
>> Jill

>
> And who really cares centuries later.



It's called "history" Gary :-)


> Oh and King Richard III.... put his bones in cat food for calcium.
>


It actually lends credence to the 'history' as we have known it by the
books... to see that he actually did have a hunchback, and died because
of an axe wound to the base of his skull and another sword wound to the
head, as stated in the history books.

Although why they cut his feet off and took them is still a bit of a
mystery :-)

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.
  #289 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 35,884
Default Surcharge (auto-tip) Yay? Nay?

On 07/02/2013 1:27 PM, sf wrote:
>
>> Not everyone dines out with the intention of having a serving hovering
>> at your disposal and trying to be your best friend until you pay your
>> bill. If I am out with friends and we are having a nice conversation
>> and enjoying good food I don't want to be constantly interrupted. A good
>> waiter is one who is there when you want them, not one who is always in
>> your face.

>
> They're too busy to be in your face and you're just making things up
> now trying to make some mysterious point; unless you're mad that we're
> more generous tippers than the rest of the world.


It probably has more to do with the idiocy of tolerating substandard
wages for menial positions and liking the idea of dropping stipends in
front of people to be treated nicely.

Is in better and more generous in your world to give go to a place with
low prices and low server wages and to give the waiters cash when they
please you, or is it better and more generous to pay the higher menu
price knowing that the servers are well enough paid that you don't have
to tip them, and the friendly and efficient service you get is because
they are acting professionally and not dancing for your tips?






> Stick to places
> that include the tip with the bill, I seriously don't care where you
> eat; but you're not going to change the way Americans take care of
> business as patrons at a restaurant.



Yes. I realize that. You live in a country where the Senate gives
themselves raise after raise after raise, but reject raising the federal
minimum wage for 20 years.

  #290 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 5,116
Default Surcharge (auto-tip) Yay? Nay?

On Thursday, February 7, 2013 1:47:17 PM UTC-6, I'm back wrote:
>
>
> With my current medical situation dining out is no longer an option for
>
> me


Oooh, does that mean *you're* going to die soon? No wonder so touchy.
>
> Peter


--Bryan


  #292 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 23,520
Default Surcharge (auto-tip) Yay? Nay?

I'm back wrote:
>
> We went back to her place quite a few times on that holiday, and
> everything was cool. And I never had to once leave a tip.


But you could have.
  #293 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,127
Default Surcharge (auto-tip) Yay? Nay?

On 2/7/2013 4:36 PM, I'm back wrote:
> Gary > wrote in :
>
>> jmcquown wrote:
>>> On 2/6/2013 6:23 PM, James Silverton wrote:
>>>> On 2/6/2013 6:16 PM, jmcquown wrote:
>>>>> Have you been following how they found and verified the bones of
>>>>> King Richard III from under a parking lot in Leicester? What an
>>>>> amazing thing! Verified by DNA. Now they are arguing over where
>>>>> his bones should rest...
>>>>>
>>>>> Jill
>>>> Well, the winners write the history, even if Richard III wasn't as
>>>> bad as his reputation! I don't really accept Josephine Tey's
>>>> whitewash.
>>>>
>>> Of course there was lots of treachery back in the day when it came to
>>> succession to the throne. Who really knows if he had his nephews
>>> murdered?
>>>
>>> Jill

>> And who really cares centuries later.

>
> It's called "history" Gary :-)
>
>
>> Oh and King Richard III.... put his bones in cat food for calcium.
>>

> It actually lends credence to the 'history' as we have known it by the
> books... to see that he actually did have a hunchback, and died because
> of an axe wound to the base of his skull and another sword wound to the
> head, as stated in the history books.
>
> Although why they cut his feet off and took them is still a bit of a
> mystery :-)
>

As well as the DNA, the curvature of the spine seems pretty convincing,
tho' Richard probably was not quite the derformed hunchback as Tudor
propaganda portrayed him. I suspect that his effect on women was as
Shakespeare depicted with Lady Anne.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

  #294 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 584
Default Surcharge (auto-tip) Yay? Nay?

Gary > wrote in :

> I'm back wrote:
>>
>> We went back to her place quite a few times on that holiday, and
>> everything was cool. And I never had to once leave a tip.

>
> But you could have.
>



Noooo, we don't have to.

Over here, the food is priced to cover all costs, including wages.

No tipping required.

--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.
  #295 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 36,804
Default Surcharge (auto-tip) Yay? Nay?

On 2/7/2013 5:20 PM, James Silverton wrote:
>> It actually lends credence to the 'history' as we have known it by the
>> books... to see that he actually did have a hunchback, and died because
>> of an axe wound to the base of his skull and another sword wound to the
>> head, as stated in the history books.
>>
>> Although why they cut his feet off and took them is still a bit of a
>> mystery :-)
>>

> As well as the DNA, the curvature of the spine seems pretty convincing,
> tho' Richard probably was not quite the derformed hunchback as Tudor
> propaganda portrayed him. I suspect that his effect on women was as
> Shakespeare depicted with Lady Anne.
>
> --
> Jim Silverton (Potomac, MD)


They said he had scoliosis. Whether or not that made him a true
hunchback I don't know. I have known a couple of people with scoliosis
and they certainly weren't walking around looking like Victor Hugo's
Quasimodo. Medicine certainly has come a long way.

The missing feet will probably remain a mystery. The fanciful me wants
to think it was superstition. To prevent his ghost from continuing to
walk the battlefield...

Jill



  #296 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 23,520
Default Surcharge (auto-tip) Yay? Nay?

I'm back wrote:
>
> Gary > wrote in :
>
> > I'm back wrote:
> >>
> >> We went back to her place quite a few times on that holiday, and
> >> everything was cool. And I never had to once leave a tip.

> >
> > But you could have.
> >

>
> Noooo, we don't have to.
>
> Over here, the food is priced to cover all costs, including wages.
>
> No tipping required.


And this is where I agree with Dave from Canada. Would be nice to have it
that way but we don't so I do tip well, here in the US

G.
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Auto Pulse Mode Mark Thorson General Cooking 12 16-07-2009 05:09 PM
Your insurance auto Leading Resource For insurance auto Information [email protected] Beer 0 10-04-2008 10:37 PM
microwave auto sense? ilaboo Cooking Equipment 1 03-08-2006 10:06 PM
OT...Auto Nostalgia R C & M S Wine 0 12-07-2006 02:11 PM
need auto-siphon help Jeffrey Hallett Winemaking 10 14-05-2006 11:18 PM


All times are GMT +1. The time now is 03:49 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"