Text 1992, 111 rader
Skriven 2008-02-07 13:20:00 av Lee Lofaso (27834.cooking)
     Kommentar till en text av GLEN JAMIESON (27696.cooking)
Ärende: PAGKAIN  80204
======================
Hello Glen,

>GJ>You could have commented, or just pointed to the prices and smiled
>GJ>knowingly so the waiter knew that you were a wake-up to their pricing
>GJ>policy.

>JW>Oh, I did!

GJ>Good lad!  They will remember you, and (hopefully) give you the service
GJ>reserved for regulars.  (And expect you to wash your own dishes!)

>GJ>In a place like that do you follow the American custom of
>GJ>tipping?

>JW>I do. 15% with a $2 minimum on small bills, for table service. But
>JW>not on take away.

GJ>The culture of tipping - who, when and how much is difficult enough
GJ>for Americans to deal with, so imagine how much more difficult for
GJ>foreigners visiting your countries!

To tip or not to tip.  That is the question.

GJ>Do waiters get paid less than take-away packers and servers,
GJ>so that they need to be partly paid by the customers?

Waiters and waitresses receive much less than minimum wage.
Basically $2 an hour as opposed to $7 an hour for minimum wage.
And in some places actually have to PAY in order to serve.

GJ>What about a the McD and similar places - is it expected to tip
GJ>table staff if dining in, but not the people who give out food at
GJ>the drive-in counter?

Burger King did a promotional a while back having staff wait on
customers, having signs posted asking customers not to tip.  Lawyers
quickly pounced on BK and the promotional came to a rapid halt.
But hey.  At least the staff got paid minimum wage.  :)

GJ>Does McD have different base pay scales for staff with different
GJ>duties?

Managers and assistant managers get salaries.  Everybody else
gets paid minimum wage.

GJ>Are there differences in tipping customs between the American
GJ>countries, or even between states?

There is only one American country.  But there are definitely
different tipping customs in the various regions of America.
There are even different customs in various cities.  For example,
New Orleans is a tourist town.  That means more tips.  While
waiters and waitresses receive tips, they have to share those
tips with other staff, such as dishwashers.  However, the
piano player gets to keep all tips.  :)

GJ>Do any restaurants in Canadia or USA follow the practice often
GJ>used in Europe, Mexico and Asia of including a "10% Service Charge"
GJ>at the bottom of the bill?

Some restaurants do include tips as part of the bill.  Especially
in large cities such as NYC.

>GJ>What do the Vietnamese customers do?

>JW>I haven't noticed. Probably not, especially if they are friends with
>JW>the owners.

GJ>So if you are a friend of the owner you don't give him as much money.
GJ>Good idea.  Get to be a friend of the owner.  :)

It helps.  :)

>JW>They make most excellent subs.

GJ>I _think_ I know what you mean - long rolls shaped like submarines,
GJ>filled with meat and salad and stuff.  I have had them, and they can be
GJ>good.  Big ones can be cut in halves and shared.

>JW> Title: Leftover Turkey Bahn Mi (Vietnamese Hoagie)
>JW> Categories: Vietnamese, Fusion, Sandwiches, Turkey
>JW> Yield: 4 servings
>JW>
>JW> 4    6-inch baguettes

GJ>I have seen mention of "baguettes" in the Echo, but never known what
GJ>they are, so I looked up my Collins, Oxford and Webster dictionaries,
GJ>without finding it.  Eventually my French dictionary told me it was a
GJ>"conductor's stick - a baton", or a chopstick.  Not much help.  From
GJ>the directions of the recipe I gather it is some kind of long, narrow,
GJ>more or less cylindrical bread roll, rather like your Vietnamese
GJ>submarines, or a short French stick.  Are these available in different
GJ>kinds of bread, such as wholemeal, rye, or just plain white?

Baguette, in Cajun French, means "rod" or "ram rod".  Pain is the
Cajun French word for "bread".  French toast is pain perdu.  Roll/bun
is p'tit pain or petit pain.  However, baguette is also known as a
type of roll, kind of like a miniature loaf of french bread.

GJ>My favourite Vietnamese light luncheon item is their cold rolls,
GJ>with dipping sauce.  Three or four of them make a nice, light lunch.

But how does one go about making those rolls from scratch?
And what kind of dipping sauce goes best?

--Lee


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