On 12/5/2014 11:06 AM, Sqwertz wrote:
> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>
>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>
Just in case no one knows Roquefort is a blue cheese?

>> What is "ju"? Is that a single molecule of juice?
>>

More important, what is "yellow corn cream ju"? The juice from creamed
corn? No corn, all ju all the time.

>> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
>> "White Cheddar
>>
>> "Demi Glaze". Puh-LEESE!
>
> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
> enough to be beef, too expensive for pork (duck breast cost less), but
> mint with beef? or pork?
>
> -sw
>
Beef is the assumption. As for the capitalization, doesn't it make
things on the menu look so very pretty?

Jill

On 12/5/2014 6:14 PM, sf wrote:
> On Sat, 06 Dec 2014 07:38:34 +1100, Bruce > wrote:
>
>>
>> I know, but most Americans don't like their food very spicey, do they?
>
> I can't speak for most Americans but most of the Americans I know like
> spicy food to one degree or another.
>
I like spicy food, meaning well seasoned. Not spicy as in "pile on the
hot peppers" spicy.

Jill

On 12/5/2014 5:59 AM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>>
>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>> spinach or tomato in there.
>
(piggybacking on Ophelia's reply)

The spinach and tomato are implied in the name of the salad.

> And chilli sauce that contains no chilli!
>
What chilli/chili sauce? There is none on that menu.

The thread drifts. I think it's been well established over the years,
not all peppers are hot or spicy. Not everything called "chillie/chile"
is hot.

Jill

On Sat, 06 Dec 2014 18:42:02 +1100, Bruce > wrote:

>On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>
>>On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:
>>
>>> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
>>> > wrote:
>>>
>>> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>> > wrote:
>>> >
>>> >>
>>> >>"Bruce" > wrote in message
>>> . ..
>>> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>> >>> > wrote:
>>> >>>
>>> >>>>
>>> >>>>"Bruce" > wrote in message
>>> m...
>>> >>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>> >>>>>
>>> >>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>> >>>>>>
>>> >>>>>>> Is it a toned down version for the western palate, replacing the
>>> >>>>>>> chillies with "bell peppers"?
>>> >>>>>>
>>> >>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>> >>>>>
>>> >>>>> I know, but most Americans don't like their food very spicey, do they?
>>> >>>>
>>> >>>>Where did you get that idea from?
>>> >>>
>>> >>> I thought white Americans would be like white English and Australians.
>>> >>> Most of the ones I know look scared when I show them habanero chillies
>>> >>> that I've grown.
>>> >>
>>> >>Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
>>> >>eaten though. Jalapenos would be more common.
>>> >
>>> >Jalapeno peppers aren't exactly what I'd call spicy. I think they're
>>> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>>>
>>> Yes, that's what I'd call spicy.
>>
>>I think you should stop using euphemisms and call it what it is: HOT.
>>I would not be happy with a lot of bird pepper covering up the flavor
>>of my food, but I can take a lot of heat before I start to complain.
>
>What's the difference between spicy and hot? What do you add to create
>heat?
Spicy to me means an cocktail of flavors including some that are hot.
Hot means just that.
Janet US

jmcquown wrote:
>
> I've been ill for a couple of months so...

Arrghh! That's a long time to be ill. Hope you are ok, Jill. :-O
g.

jmcquown wrote:
>
> I don't think they know... roasted yellow corn cream ju. I don't know
> what the heck it means and I doubt they do, either.

They probably put a can of Libby's creamed corn in a dish and under
the broiler for a few minutes and called gourmet. hahaha


g.

jmcquown wrote:
>
> rosie wrote:
> > Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL
> >
> Please, no! If they deconstructed it they'd charge more! LOL

Deconstructed is just the current chef's way of serving normal food.
My stomach will deconstruct my dish just fine, thank you.

G.

On Sat, 06 Dec 2014 14:27:55 +1100, Bruce > wrote:

>On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
> wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>
>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>
>>>>> Is it a toned down version for the western palate, replacing the
>>>>> chillies with "bell peppers"?
>>>>
>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>
>>> I know, but most Americans don't like their food very spicey, do they?
>>
>>Where did you get that idea from?
>
>I thought white Americans would be like white English and Australians.
>Most of the ones I know look scared when I show them habanero chillies
>that I've grown.

It's not the habaneros, they're ascared of faggots, Bruthie. LOL

On Fri, 05 Dec 2014 23:09:53 -0500, Ed Pawlowski > wrote:

>On 12/5/2014 6:14 PM, sf wrote:
>> On Sat, 06 Dec 2014 07:38:34 +1100, Bruce > wrote:
>>
>>>
>>> I know, but most Americans don't like their food very spicey, do they?
>>
>> I can't speak for most Americans but most of the Americans I know like
>> spicy food to one degree or another.
>>
>
>Us sweet Polish boys can't take too much heat. Its genetic.

Depends what one thinks of as "heat"... I don't enjoy hot chilis
because most of their burn is on their way out. But I love freshly
grated horseradish and I think its immediate heat effect is much more
powerful than any chili... and most Poles love horseradish. I'll say
the same for a properly prepared oriental mustard and I like that too.

On Sat, 06 Dec 2014 16:27:51 +1100, Bruce > wrote:

>On Fri, 05 Dec 2014 23:09:53 -0500, Ed Pawlowski > wrote:
>
>>On 12/5/2014 6:14 PM, sf wrote:
>>> On Sat, 06 Dec 2014 07:38:34 +1100, Bruce > wrote:
>>>
>>>>
>>>> I know, but most Americans don't like their food very spicey, do they?
>>>
>>> I can't speak for most Americans but most of the Americans I know like
>>> spicy food to one degree or another.
>>>
>>
>>Us sweet Polish boys can't take too much heat. Its genetic.
>
>Practice makes perfect. My grandparents couldn't have eaten what I
>often eat.

Penis!

On 2014-12-06 10:13 AM, jmcquown wrote:

>> I wondered about that, as it carries a higher price than the lobster
>> item, but of course it didn't define the lobster. Maine? Florida?
>> African? Just the tail? Hey - maybe they want the customer to have
>> to 'grill' ye server a bit, thereby establishing a rapport and, hence,
>> maybe a fatter tip?
>>
> No tips involved. You're automatically charged 20% gratuity.
>


That should be a deal breaker. The old standard was 15% for good service
and some would give more for exceptional service while others might give
more because they think that others would stiff the wait staff on their
tips. 20% on a sure thing is IMO excessive.

On Fri, 05 Dec 2014 22:38:33 -0700, Janet B >
wrote:

>On Fri, 5 Dec 2014 23:08:24 -0600, Sqwertz >
>wrote:
>
>>On Fri, 05 Dec 2014 21:37:48 -0700, Janet B wrote:
>>
>>> On Fri, 5 Dec 2014 10:06:40 -0600, Sqwertz >
>>> wrote:
>>>
>>>>Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
>>>>enough to be beef, too expensive for pork (duck breast cost less), but
>>>>mint with beef? or pork?
>>>>
>>> What do you care?
>>
>>Because I'm a caring kind of guy.
>>
>>> The lobster has so much flavor competition I doubt
>>> you will be able to taste the lobster ( whatever it is--whole, tail,
>>> chunks, what?)
>>
>>What do you care?
>>
>>> Heirloom spinach is different; usually it is heirloom tomatoes.
>>
>>I missed "heirloom spinach". A quick web search says it really does
>>exist in several forms (like purple).
>>
>>-sw
>My bad ;(
>Janet US

No bad... you said "usually tomatoes", you didn't in any way discount
heirloom spinach, in fact by saying it's "different" you acknowleged
that it exists... but you are still correct... 99.9% of the time it
would be heirloom tomatoes and plain old ordinary no account spinach.

On 12/6/2014 12:14 PM, Dave Smith wrote:

>>>
>> No tips involved. You're automatically charged 20% gratuity.
>>
>
>
> That should be a deal breaker. The old standard was 15% for good service
> and some would give more for exceptional service while others might give
> more because they think that others would stiff the wait staff on their
> tips. 20% on a sure thing is IMO excessive.
>

In the past few years it seems to be heading toward the 20% as the
norm. .

I vary depending on the service and effort expended. I'm never cheap
about it though, servers do have to make a living too

Cartoon I saw recently:
Husband: I tip 25%
Wife: of the time.

On Sun, 07 Dec 2014 04:27:23 +1100, Bruce > wrote:

> On Sat, 06 Dec 2014 09:02:13 -0700, Janet B >
> wrote:
>
> >On Sat, 06 Dec 2014 18:42:02 +1100, Bruce > wrote:
> >
> >>On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
> >>
> >>>I think you should stop using euphemisms and call it what it is: HOT.
> >>>I would not be happy with a lot of bird pepper covering up the flavor
> >>>of my food, but I can take a lot of heat before I start to complain.
> >>
> >>What's the difference between spicy and hot? What do you add to create
> >>heat?
>
> >Spicy to me means an cocktail of flavors including some that are hot.
> >Hot means just that.
>
> Then I should have said hot.

How hot are you talking about on the scoville scale? People don't
normally do burnouts, so you're not going to find them eating chilies
raw. For me, Peri-Peri sauce is as hot as I'd go and still enjoy
eating the food. Haven't tried anything hotter than that, no desire.

--
A kitchen without a cook is just a room

On 12/6/2014 9:08 AM, jmcquown wrote:
> On 12/4/2014 2:00 PM, sf wrote:
>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
>> wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>>
>>
>> Looks like a menu that's priced so you will be able to use up your
>> $800 allotment with ease!
>>
>>
> I'm down to owing about $300. I've been ill for a couple of months so
> even picking up food to repackage for the freezer hasn't been on my list
> of things to do.
>
> Jill

Hope you are feeling better.

--
From somewhere very deep in the heart of Texas

"Bruce" > wrote in message
...
> On Sat, 6 Dec 2014 04:39:25 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 6 Dec 2014 01:30:16 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>>>>>
>>>>>>On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:
>>>>>>
>>>>>>> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
>>>>>>> > wrote:
>>>>>>>
>>>>>>> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>>>>>> > wrote:
>>>>>>> >
>>>>>>> >>
>>>>>>> >>"Bruce" > wrote in message
>>>>>>> . ..
>>>>>>> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>>>>>> >>> > wrote:
>>>>>>> >>>
>>>>>>> >>>>
>>>>>>> >>>>"Bruce" > wrote in message
>>>>>>> m...
>
>>>>>>> >>>>> I know, but most Americans don't like their food very spicey,
>>>>>>> >>>>> do
>>>>>>> >>>>> they?
>>>>>>> >>>>
>>>>>>> >>>>Where did you get that idea from?
>>>>>>> >>>
>>>>>>> >>> I thought white Americans would be like white English and
>>>>>>> >>> Australians.
>>>>>>> >>> Most of the ones I know look scared when I show them habanero
>>>>>>> >>> chillies
>>>>>>> >>> that I've grown.
>>>>>>> >>
>>>>>>> >>Hardly. Mexican food is commonly eaten here. Habaneras are not
>>>>>>> >>commonly
>>>>>>> >>eaten though. Jalapenos would be more common.
>>>>>>> >
>>>>>>> >Jalapeno peppers aren't exactly what I'd call spicy. I think
>>>>>>> >they're
>>>>>>> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>>>>>>>
>>>>>>> Yes, that's what I'd call spicy.
>>>>>>
>>>>>>I think you should stop using euphemisms and call it what it is: HOT.
>>>>>>I would not be happy with a lot of bird pepper covering up the flavor
>>>>>>of my food, but I can take a lot of heat before I start to complain.
>>>>>
>>>>> What's the difference between spicy and hot? What do you add to create
>>>>> heat?
>>>>
>>>>I have attempted to eat Indian food that was spicy. It wasn't hot but
>>>>there
>>>>was so much spice in it that the powdery spices coated my tongue. It
>>>>was
>>>>unpleasant and I couldn't taste the potatoes.
>>>>
>>>>My dad once brought home a whole apple pie from a potluck at work. He
>>>>said
>>>>the woman made a second one but hardly any got eaten. Why? From the
>>>>taste
>>>>of it she had a little nutmeg accident. That wasn't hot either. Just
>>>>way
>>>>too much spice.
>>>
>>> Ok, I know what you mean. When I said spicy, I meant hot.
>>
>>I would then say hot or spicy hot. To me, curry is spicy. It may or may
>>not be hot but it's not a flavor profile that I like.
>
> Then I should rephrase:
> I know, but most Americans don't like their food very hot, do they?
>
> By the way, Merriam-Webster:
> "spicy: flavored with or containing strong spices and especially ones
> that cause a burning feeling in your mouth"

From many of the recipes I see here, most of them love hot/spicy foods.

--
http://www.helpforheroes.org.uk/shop/

On Sat, 06 Dec 2014 12:46:47 -0500, Ed Pawlowski > wrote:

> On 12/6/2014 12:14 PM, Dave Smith wrote:
>
> >>>
> >> No tips involved. You're automatically charged 20% gratuity.
> >>
> >
> >
> > That should be a deal breaker. The old standard was 15% for good service
> > and some would give more for exceptional service while others might give
> > more because they think that others would stiff the wait staff on their
> > tips. 20% on a sure thing is IMO excessive.
> >
>
> In the past few years it seems to be heading toward the 20% as the
> norm. .
>
> I vary depending on the service and effort expended. I'm never cheap
> about it though, servers do have to make a living too
>
> Cartoon I saw recently:
> Husband: I tip 25%
> Wife: of the time.

Locally, I think restaurants understand where people draw the line -
so they add 18%. Service is usually excellent, so it's always an
option to boost it to 20%.

--
A kitchen without a cook is just a room

On 2014-12-06 1:01 PM, sf wrote:

>>> Spicy to me means an cocktail of flavors including some that are hot.
>>> Hot means just that.
>>
>> Then I should have said hot.
>
> How hot are you talking about on the scoville scale? People don't
> normally do burnouts, so you're not going to find them eating chilies
> raw. For me, Peri-Peri sauce is as hot as I'd go and still enjoy
> eating the food. Haven't tried anything hotter than that, no desire.
>


There is the heat of the pepper and the amount of it that you are using.
I like some foods to have a nip to them. There are some things with a
mild heat that I eat a lot of and there are others that I might have
much hotter but eat less of.

On 2014-12-06 1:35 PM, sf wrote:

>>> That should be a deal breaker. The old standard was 15% for good service
>>> and some would give more for exceptional service while others might give
>>> more because they think that others would stiff the wait staff on their
>>> tips. 20% on a sure thing is IMO excessive.
>>>
>>
>> In the past few years it seems to be heading toward the 20% as the
>> norm. .
>>
>> I vary depending on the service and effort expended. I'm never cheap
>> about it though, servers do have to make a living too
>>
>> Cartoon I saw recently:
>> Husband: I tip 25%
>> Wife: of the time.
>
> Locally, I think restaurants understand where people draw the line -
> so they add 18%. Service is usually excellent, so it's always an
> option to boost it to 20%.

If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.

I know we have been through this before, but the old standard was to
tip 15%. Some people are under the impression that it should be higher
because of inflation and higher prices and higher cost of living these
days. I have suggest that when prices go up and the percentage remains
the same, the tip is automatically higher. My son, who managed
restaurants, thinks 15% is appropriate.

On 2014-12-06, Dave Smith > wrote:

> I know we have been through this before, but the old standard was to
> tip 15%.

I KNOW you are older than that!

I'm only 66 and I can remember when the "old standard" was 10%. Then
it went up to 15%. Now, ppl are beginning to feel guilty with less
than 20%. What horsepucky! As you so correctly point out, it's a
gratuity.

Besides, resto owners KNOW what their employees are receiving and make
appropriate adjustments. Like getting state laws passed which --due to
tips/gratuities-- allow resto owners to pay waitstaff far below
the minimum wage. And some states allow the owners to pay less than
other states. I'll pay the tip based on the waitperson's performance,
not what others think I should, thank you.

nb

On Sat, 06 Dec 2014 14:08:47 -0500, Dave Smith
> wrote:

> On 2014-12-06 1:35 PM, sf wrote:
>
> >>> That should be a deal breaker. The old standard was 15% for good service
> >>> and some would give more for exceptional service while others might give
> >>> more because they think that others would stiff the wait staff on their
> >>> tips. 20% on a sure thing is IMO excessive.
> >>>
> >>
> >> In the past few years it seems to be heading toward the 20% as the
> >> norm. .
> >>
> >> I vary depending on the service and effort expended. I'm never cheap
> >> about it though, servers do have to make a living too
> >>
> >> Cartoon I saw recently:
> >> Husband: I tip 25%
> >> Wife: of the time.
> >
> > Locally, I think restaurants understand where people draw the line -
> > so they add 18%. Service is usually excellent, so it's always an
> > option to boost it to 20%.
>
> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.

Honestly, I don't care.
>
> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

That's his opinion.

--
A kitchen without a cook is just a room

On 12/6/2014 2:23 PM, notbob wrote:
> On 2014-12-06, Dave Smith > wrote:
>
>> I know we have been through this before, but the old standard was to
>> tip 15%.
>
> I KNOW you are older than that!
>
> I'm only 66 and I can remember when the "old standard" was 10%. Then
> it went up to 15%. Now, ppl are beginning to feel guilty with less
> than 20%. What horsepucky! As you so correctly point out, it's a
> gratuity.
>
> Besides, resto owners KNOW what their employees are receiving and make
> appropriate adjustments. Like getting state laws passed which --due to
> tips/gratuities-- allow resto owners to pay waitstaff far below
> the minimum wage. And some states allow the owners to pay less than
> other states. I'll pay the tip based on the waitperson's performance,
> not what others think I should, thank you.
>

I think the 20% level is glibly recommended by newspaper restaurant
critics who don't pay their own bills. The standard tip, AFAIK, is 15%
but it used to be 10% in Britain even a few years ago.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 12/6/2014 2:28 PM, sf wrote:
> On Sat, 06 Dec 2014 14:08:47 -0500, Dave Smith
> > wrote:
>
>> On 2014-12-06 1:35 PM, sf wrote:
>>
>>>>> That should be a deal breaker. The old standard was 15% for good service
>>>>> and some would give more for exceptional service while others might give
>>>>> more because they think that others would stiff the wait staff on their
>>>>> tips. 20% on a sure thing is IMO excessive.
>>>>>
>>>>
>>>> In the past few years it seems to be heading toward the 20% as the
>>>> norm. .
>>>>
>>>> I vary depending on the service and effort expended. I'm never cheap
>>>> about it though, servers do have to make a living too
>>>>
>>>> Cartoon I saw recently:
>>>> Husband: I tip 25%
>>>> Wife: of the time.
>>>
>>> Locally, I think restaurants understand where people draw the line -
>>> so they add 18%. Service is usually excellent, so it's always an
>>> option to boost it to 20%.
>>
>> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.
>
> Honestly, I don't care.
>>
>> I know we have been through this before, but the old standard was to
>> tip 15%. Some people are under the impression that it should be higher
>> because of inflation and higher prices and higher cost of living these
>> days. I have suggest that when prices go up and the percentage remains
>> the same, the tip is automatically higher. My son, who managed
>> restaurants, thinks 15% is appropriate.
>
> That's his opinion.
>
People who feel that tips should be larger because of the rise in the
cost of living are prime examples of innumerates.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Sat, 06 Dec 2014 10:08:13 -0500, jmcquown >
wrote:


snip
>>
>I'm down to owing about $300. I've been ill for a couple of months so
>even picking up food to repackage for the freezer hasn't been on my list
>of things to do.
>
>Jill
I hope things are going better
Janet US

On 12/6/2014 2:08 PM, Dave Smith wrote:

> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

I tend to tip higher for really good service at a lower priced
restaurant. The amount of effort for the waitstaff is about the same to
bring a $8.99 platter as a $35.00 one. Is a trip to the kitchen worth
more at B than A? One person get $1.35 while the other walks the same
distance for $5.25. Maybe the higher price place brings another fork

On 2014-12-06 3:13 PM, Ed Pawlowski wrote:

> I tend to tip higher for really good service at a lower priced
> restaurant. The amount of effort for the waitstaff is about the same to
> bring a $8.99 platter as a $35.00 one. Is a trip to the kitchen worth
> more at B than A? One person get $1.35 while the other walks the same
> distance for $5.25. Maybe the higher price place brings another fork


I feel that way about wine. I figure that it is as much work for a
waiter to bring me a $20 bottle of wine as it does for a $50 bottle.
They are already marked up at least 100%, usually more like 200%. It is
no more work for a waiter to bring me a half pint of beer as it is to
bring a full pint, but I am expected to pay twice as much.

On 2014-12-06, Dave Smith > wrote:

> They are already marked up at least 100%, usually more like 200%.

I heard the std mark-up is 300%

> no more work for a waiter to bring me a half pint of beer as it is to
> bring a full pint

Who sells beer by the half-pint?

nb

On 06/12/2014 12:29 PM, James Silverton wrote:
> On 12/6/2014 2:23 PM, notbob wrote:
>> On 2014-12-06, Dave Smith > wrote:
>>
>>> I know we have been through this before, but the old standard was to
>>> tip 15%.
>>
>> I KNOW you are older than that!
>>
>> I'm only 66 and I can remember when the "old standard" was 10%. Then
>> it went up to 15%. Now, ppl are beginning to feel guilty with less
>> than 20%. What horsepucky! As you so correctly point out, it's a
>> gratuity.
>>
>> Besides, resto owners KNOW what their employees are receiving and make
>> appropriate adjustments. Like getting state laws passed which --due to
>> tips/gratuities-- allow resto owners to pay waitstaff far below
>> the minimum wage. And some states allow the owners to pay less than
>> other states. I'll pay the tip based on the waitperson's performance,
>> not what others think I should, thank you.
>>
>
> I think the 20% level is glibly recommended by newspaper restaurant
> critics who don't pay their own bills. The standard tip, AFAIK, is 15%
> but it used to be 10% in Britain even a few years ago.
>
>
Those hand-held card machines seem to be programmed to display a
suggested 20% tip or other amount.
Graham

"Bruce" > wrote in message
...
> On Sat, 6 Dec 2014 04:39:25 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Sat, 6 Dec 2014 01:30:16 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>>>>>
>>>>>>On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:
>>>>>>
>>>>>>> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
>>>>>>> > wrote:
>>>>>>>
>>>>>>> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>>>>>> > wrote:
>>>>>>> >
>>>>>>> >>
>>>>>>> >>"Bruce" > wrote in message
>>>>>>> . ..
>>>>>>> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>>>>>> >>> > wrote:
>>>>>>> >>>
>>>>>>> >>>>
>>>>>>> >>>>"Bruce" > wrote in message
>>>>>>> m...
>
>>>>>>> >>>>> I know, but most Americans don't like their food very spicey,
>>>>>>> >>>>> do
>>>>>>> >>>>> they?
>>>>>>> >>>>
>>>>>>> >>>>Where did you get that idea from?
>>>>>>> >>>
>>>>>>> >>> I thought white Americans would be like white English and
>>>>>>> >>> Australians.
>>>>>>> >>> Most of the ones I know look scared when I show them habanero
>>>>>>> >>> chillies
>>>>>>> >>> that I've grown.
>>>>>>> >>
>>>>>>> >>Hardly. Mexican food is commonly eaten here. Habaneras are not
>>>>>>> >>commonly
>>>>>>> >>eaten though. Jalapenos would be more common.
>>>>>>> >
>>>>>>> >Jalapeno peppers aren't exactly what I'd call spicy. I think
>>>>>>> >they're
>>>>>>> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>>>>>>>
>>>>>>> Yes, that's what I'd call spicy.
>>>>>>
>>>>>>I think you should stop using euphemisms and call it what it is: HOT.
>>>>>>I would not be happy with a lot of bird pepper covering up the flavor
>>>>>>of my food, but I can take a lot of heat before I start to complain.
>>>>>
>>>>> What's the difference between spicy and hot? What do you add to create
>>>>> heat?
>>>>
>>>>I have attempted to eat Indian food that was spicy. It wasn't hot but
>>>>there
>>>>was so much spice in it that the powdery spices coated my tongue. It
>>>>was
>>>>unpleasant and I couldn't taste the potatoes.
>>>>
>>>>My dad once brought home a whole apple pie from a potluck at work. He
>>>>said
>>>>the woman made a second one but hardly any got eaten. Why? From the
>>>>taste
>>>>of it she had a little nutmeg accident. That wasn't hot either. Just
>>>>way
>>>>too much spice.
>>>
>>> Ok, I know what you mean. When I said spicy, I meant hot.
>>
>>I would then say hot or spicy hot. To me, curry is spicy. It may or may
>>not be hot but it's not a flavor profile that I like.
>
> Then I should rephrase:
> I know, but most Americans don't like their food very hot, do they?
>
> By the way, Merriam-Webster:
> "spicy: flavored with or containing strong spices and especially ones
> that cause a burning feeling in your mouth"

Americans have hot wings. And all of the men I know like those. Many women
do too. We also have chili. So I would say that your thinking is wrong.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I don't think they know... roasted yellow corn cream ju. I don't know
>> what the heck it means and I doubt they do, either.
>
> They probably put a can of Libby's creamed corn in a dish and under
> the broiler for a few minutes and called gourmet. hahaha
>
>
> g.

Maybe the chef is Jewish?

"Bruce" > wrote in message
...
> On Sat, 06 Dec 2014 09:02:13 -0700, Janet B >
> wrote:
>
>>On Sat, 06 Dec 2014 18:42:02 +1100, Bruce > wrote:
>>
>>>On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>>>
>>>>I think you should stop using euphemisms and call it what it is: HOT.
>>>>I would not be happy with a lot of bird pepper covering up the flavor
>>>>of my food, but I can take a lot of heat before I start to complain.
>>>
>>>What's the difference between spicy and hot? What do you add to create
>>>heat?
>
>>Spicy to me means an cocktail of flavors including some that are hot.
>>Hot means just that.
>
> Then I should have said hot.

Many Americans like hot.

"Bruce" > wrote in message
...
> On Sat, 6 Dec 2014 15:07:36 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>
>>> Then I should rephrase:
>>> I know, but most Americans don't like their food very hot, do they?
>>>
>>> By the way, Merriam-Webster:
>>> "spicy: flavored with or containing strong spices and especially ones
>>> that cause a burning feeling in your mouth"
>>
>>Americans have hot wings. And all of the men I know like those. Many
>>women
>>do too. We also have chili. So I would say that your thinking is wrong.
>
> I didn't say Americans had no access to hot foods or to chilli. Of
> course they do. But I bet I wouldn't find those hot wings particularly
> hot.

I'll bet you would if you asked for the hottest they could make. Men have
contests here to see who can eat the hottest.

On Saturday, December 6, 2014 6:09:10 PM UTC-5, Julie Bove wrote:
> "Gary" > wrote in message ...
> > jmcquown wrote:
> >>
> >> I don't think they know... roasted yellow corn cream ju.

>
> Maybe the chef is Jewish?

Not even clever or funny, Bove.

On 12/6/2014 2:08 PM, Dave Smith wrote:
> On 2014-12-06 1:35 PM, sf wrote:
>
>>>> That should be a deal breaker. The old standard was 15% for good
>>>> service
>>>> and some would give more for exceptional service while others might
>>>> give
>>>> more because they think that others would stiff the wait staff on their
>>>> tips. 20% on a sure thing is IMO excessive.
>>>>
>>>
>>> In the past few years it seems to be heading toward the 20% as the
>>> norm. .
>>>
>>> I vary depending on the service and effort expended. I'm never cheap
>>> about it though, servers do have to make a living too
>>>
>>> Cartoon I saw recently:
>>> Husband: I tip 25%
>>> Wife: of the time.
>>
>> Locally, I think restaurants understand where people draw the line -
>> so they add 18%. Service is usually excellent, so it's always an
>> option to boost it to 20%.
>
> If they add 18% or, in he case of Jill's club, 20%, it is not a gratuity.
>
They call it a service fee. I have no idea if it's given strictly to
the server or divvied up between him/her and the other staff (aka "tip
sharing").

> I know we have been through this before, but the old standard was to
> tip 15%. Some people are under the impression that it should be higher
> because of inflation and higher prices and higher cost of living these
> days. I have suggest that when prices go up and the percentage remains
> the same, the tip is automatically higher. My son, who managed
> restaurants, thinks 15% is appropriate.

I agree, if the prices are higher then 15% of the bill is still a good
gratuity.

Jill

On 12/6/2014 11:56 AM, Brooklyn1 wrote:
> On Sat, 06 Dec 2014 14:27:55 +1100, Bruce > wrote:
>
>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>
>>>>> On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>>
>>>>>> Is it a toned down version for the western palate, replacing the
>>>>>> chillies with "bell peppers"?
>>>>>
>>>>> I doubt it. Tomatoes originated in the New World, as did chilies.
>>>>
>>>> I know, but most Americans don't like their food very spicey, do they?
>>>
>>> Where did you get that idea from?
>>
>> I thought white Americans would be like white English and Australians.
>> Most of the ones I know look scared when I show them habanero chillies
>> that I've grown.
>
> It's not the habaneros, they're ascared of faggots, Bruthie. LOL
>
Bruce is a troll yet everyone keeps feeding it. "white Americans"?
Really? I suppose that lets out all the other Americans. He goes
around showing "white Americans" his habanero peppers? Where, exactly?
Or does he invite them to his house to look at them? What ridiculous
thread drift.

Jill

On Sat, 06 Dec 2014 22:19:14 -0500, jmcquown >
wrote:

> On 12/6/2014 11:56 AM, Brooklyn1 wrote:
> > On Sat, 06 Dec 2014 14:27:55 +1100, Bruce > wrote:
> >
> >> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
> >> > wrote:
> >>
> >>>
> >>> "Bruce" > wrote in message
> >>> ...
> >>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
> >>>>
> >>>>> On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
> >>>>>
> >>>>>> Is it a toned down version for the western palate, replacing the
> >>>>>> chillies with "bell peppers"?
> >>>>>
> >>>>> I doubt it. Tomatoes originated in the New World, as did chilies.
> >>>>
> >>>> I know, but most Americans don't like their food very spicey, do they?
> >>>
> >>> Where did you get that idea from?
> >>
> >> I thought white Americans would be like white English and Australians.
> >> Most of the ones I know look scared when I show them habanero chillies
> >> that I've grown.
> >
> > It's not the habaneros, they're ascared of faggots, Bruthie. LOL
> >
> Bruce is a troll yet everyone keeps feeding it. "white Americans"?
> Really? I suppose that lets out all the other Americans. He goes
> around showing "white Americans" his habanero peppers? Where, exactly?
> Or does he invite them to his house to look at them? What ridiculous
> thread drift.
>
Why do you keep feeding the squirtz and brokeland trolls?


--
A kitchen without a cook is just a room

On Sat, 06 Dec 2014 15:54:30 -0700, graham > wrote:

> Those hand-held card machines seem to be programmed to display a
> suggested 20% tip or other amount.

20% is easy enough. They should calculate an 18% tip for the math
impaired.


--
A kitchen without a cook is just a room

On 12/7/2014 4:10 AM, sf wrote:
> On Sat, 06 Dec 2014 22:19:14 -0500, jmcquown >
> wrote:
>
>>>
>> Bruce is a troll yet everyone keeps feeding it. "white Americans"?
>> Really? I suppose that lets out all the other Americans. He goes
>> around showing "white Americans" his habanero peppers? Where, exactly?
>> Or does he invite them to his house to look at them? What ridiculous
>> thread drift.
>>
> Why do you keep feeding the squirtz and brokeland trolls?
>
>
They are known quantities who have been posting here for decades. Gee,
they occasionally have something to say about cooking. I'm equally
critical of both of them, in case you haven't noticed. When it comes to
other trolls the program has no content.

Jill

On 12/6/2014 11:09 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've been ill for a couple of months so...
>
> Arrghh! That's a long time to be ill. Hope you are ok, Jill. :-O
> g.
>
I'm hanging in there. Thanks for the good wishes.

Jill

On 12/6/2014 1:20 PM, Janet Wilder wrote:
> On 12/6/2014 9:08 AM, jmcquown wrote:
>> On 12/4/2014 2:00 PM, sf wrote:
>>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
>>> wrote:
>>>
>>>> The Tides Edge Grill at Dataw:
>>>>
>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>
>>>
>>> Looks like a menu that's priced so you will be able to use up your
>>> $800 allotment with ease!
>>>
>>>
>> I'm down to owing about $300. I've been ill for a couple of months so
>> even picking up food to repackage for the freezer hasn't been on my list
>> of things to do.
>>
>> Jill
>
> Hope you are feeling better.
>
Not really, but thanks.

Jill