Text 23634, 86 rader
Skriven 2012-04-11 20:04:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GILT/GUILT 479  20411
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> The waiters aren't responsible for the prices or the quantities
 GJ> As you are assuming that the waiters were ground-down serfs
 JW> Not an assumption, but fact. And easily verifiable.

If they are so under-appreciated by their employers, why don't they
get a decent job that doesn't involve debasing themselves by begging
for charity from strangers?

I wonder what would happen if a restaurant paid their staff decent
wages, and put up a sign saying, "We pay our waiters properly.
Tipping is not allowed", what would happen?  My guess would be that
USAns would look bewildered and try to find some way to give away
their tipping money, although foreigners may crowd into the place.
 
 GJ> Some of my Darwin relatives are going to visit USA in June, and I have
 GJ> warned them to be prepared for the extreme tipping culture practiced
 GJ> there, so it will not be too much of a shock to them.

 JW> Good. They should know.

So far their experience has been limited to PNG, Philippines,
Indonesia and India - all developing countries - so their impressions
of the "World's richest country" should be interesting.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: America's Regional Hot Dog Styles Part 2
 Categories: American, Sausage, Sandwiches, Info
      Yield: 1 Text file
 
           Hot dogs
 
  Half Smokes (D.C. Area): Arguably Washington D.C.'s signature dish, a
  half-smoke is like an over-sized spicy sausage and can be filled with
  a pork/beef mix or all-beef. Some places steam them, but the
  legendary Ben's Chili Bowl serves its chili half-smokes by grilling
  the snappy links, putting them in steamed buns, and topping with
  chili, mustard, and chopped raw onions.
  
  Pink's Chili Dogs (Los Angeles) Pink's chili dogs are legendary:
  all-beef, natural casing, and topped with onions, mustard, and a
  slather of meaty chili in a steamed bun. Variations include: the
  foot-long jalapeno dog; the Ozzy Spice Dog with a spicy Polish
  sausage, Nacho cheese, American cheese, grilled onions, guacamole and
  chopped tomatoes; and the bacon chili cheese dog.
  
  Dodger Dog (Los Angeles): One of the most eaten stadium dogs out
  there, Dodger dogs are skinless foot-long hot dogs made of pork and
  set in a steamed bun. Dodger fans can get theirs steamed or grilled
  and if they can't make it to the park, the official Farmer John
  Dodger Dogs can be found in some supermarkets in the area.
  
  Puka Dog (Honolulu and Koloa, HI): Native to the Island, but
  seemingly more gimmicky than an authentic representation of Hawaiian
  cuisine, the puka dog is a grilled Polish sausage (or veggie dog, if
  you prefer) served in a large bun that's had a hole (or "puka")
  pushed into it by a contraption that also toasts the inside. You can
  choose from a variety of "garlic lemon secret sauces" that ranges
  from "mild original" to "habenero hot hot," tropical relishes, and
  lilikoi or guava mustards. Traditional toppings like ketchup and
  Dijon are also available. When I was there this spring, I got the
  Polish sausage with hot sauce, mango relish, and lilikoi mustard. It
  was great, but I wasn't sold on the price ($6.25 for one puka).
  
  And The State That Has It All: Connecticut... Who knew that
  Connecticut was the mecca of hot dog variations? There's the split
  and grilled frank topped with homemade condiments at Super Duper
  Weenie's in Fairfield; the chili and Orleans dogs from the Top Dog
  truck in Portland; Rawley's "works" dog in Fairfield that's a natural
  casing deep-fried, griddled, then topped with mustard, relish,
  sauerkraut and crunchy bacon chunks, all in a toasted bun; and the
  list of beloved franks goes on. It's a state that deserves a hot dog
  tour in itself.
  
  A Hamburger Today
  From: Serious Eats
 
MMMMM
 

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--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)