Text 12197, 165 rader
Skriven 2014-04-15 17:17:00 av Dave Drum (75444.cooking)
Kommentar till en text av Nancy Backus
Ärende: Tipping
===============
-=> Nancy Backus wrote to Dave Drum <=-
NB> lobby. And, since I prefer to affix real stamps, I still go to the
NB> "window" to check out my letters etc, unless I need to get something
NB> out while the windows are all closed, at which point I do use the
NB> self-service... :)
DD> pay with plastic and get ca$h back - just like the C-Store or
DD> Stupormarkup.
NB> That's an option I don't take advantage of at all... but then, I
NB> usually get my "allowance" in cash, so I'm set there already... It
NB> stays in the wallet for groceries, etc, usually, with some going into
NB> the bank for bills that get paid by check... Maybe things will change
NB> in a few years when I'm officially on the gov't "payroll" and Direct
NB> Deposited... ;)
We are headed for a ca$hle$$ society. But, we'll never get there. There will
always be ca$h or the equivalent in easily portable valuata - else how would
one bribe a politician or copper?
NB>> Wouldn't have a clue about those... ;) But those would almost make
NB>> sense, added to the nickle ones and all... ;)
DD> Slots have many, many, many options to clean the lint from your
DD> pockets. Penny, nickle, etc. machines, machines that take paper money
DD> and in some jurisdictions your plastic. No one but a degenerate gambler
DD> plays the slots anyway as they are a mugg's game - like most casino
DD> stuff.
NB> Which is, among other reasons, why I just totally avoid the whole
NB> scene... I've known a few people that both enjoy the gambling and are
NB> able to keep it sane... generally by only gambling with a set amount of
NB> set-aside money, and when that's used, that's it. Our gambling has
NB> been more on the line of lending people money... same basic rule, only
NB> lend (or gamble with) what you can afford to lose... :)
I never was a gambler. I might try a flutter at a game of chance - but, like
you, I had my self-imposed limit and when that was hit - I was done. I also
would sometimes pocket the original stake (if I won early) and play on the
house's money. And not bring out the original stake ever again that trip. I did
play bridge, pinochle and poker for money. But those are games of skill rather
than games of pure chance - like roulette or slot machines or video poker.
DD> Someone who would be well advised to add dollar coin capability to
DD> their machines are the folks who have the "novelty" vending machines in
DD> the Men's rooms of saloons and gas stations. Currently the prospective
DD> purchaser is required to stack three quarters and place them into the
DD> crank mechanism all at one go. Switching to a dollar coin would both
DD> simplify the mechanism and its use as well as give in immediate 25%
DD> price increase for the "novelties" - said extra $$$ going right to the
DD> bottom line. Bv)=
NB> As long as the men in question buying the novelties were thereby
NB> motivated to carry the dollar coins... ;) Quarters one still gets in
NB> change, much more often than dollar coins... ;)
Because no one has made the push for the dollar coins.
DD>> I said a long time ago that if the gummint pulled a gun on the vending
DD>> machine industry and got them to accept the dollar coins (Susies and
DD>> the yellow-boys) they would take off.
NB>> Maybe... I know lots of people who just hate to carry any sort of
NB>> change... and the dollar coins are heavier yet...
I know of at least one merchant who is doing a Don Quixote on this. He does not
give out paper dollars in change, uses a lot of two dollar bills, and does not
do pennies - rounding to the nearest nickel. His change bins in the ca$h drawer
are 5c - 10c- 25c - 50c - $1. The bills are $2 - $5 - $10 - $20 - $50. And his
clerks have to know how to count change back to the customer as the registers
don't understand his system. Bv)=
DD> I carry change, especially the dollar coins since I eat out a lot and
DD> a dollar coin (or two) tip or a two dollar bill will get you remembered
DD> more fondly than that "added to the plastic" or somewhat larger paper
DD> money tip.
NB> Any place we eat regularly seem to remember us fondly as it is... we
NB> surmise that treating the waitstaff with respect, not causing hassles
NB> (at least not unnecessarily) and making it easy for them to know when
NB> plates etc are ready for clearing goes a long way towards that goal,
NB> too... :)
DD> Perhaps if the minimum wage for "tipped servers" were more than the
DD> Federal $2.13/hr or my state's $4.95/hr and New York's $5/hr we could
DD> eliminate (expected) tipping altogether except for "exceptional" or
DD> extra service.
NB> Perhaps.
DD> It's been my experience, though, that in places where the "gratuity" is
DD> an automatic add to the bottom line of 15 to 18% that the service
DD> generally sucks - often as badly as the food. I try to avoid such places.
NB> There's little incentive to earn it if you get it anyway... There are
NB> plenty of places we can go, so it's no hardship to avoid the ones that
NB> don't serve good food, with or without good service... ;0
I have been known to march right out of places that note the gratuity is added
to the cheque automatically. Or places with prominent "NO TIPPING" signs
displayed. My experience has been that the service and often the food in such
places sucks rocks.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Whole Rockfish w/Okra
Categories: Seafood, Vegetables, Chilies
Yield: 3 Servings
1/2 lb Small okra
2 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; sliced
1 Poblano chile; seeded,
- diced
1 ts Coarse kosher salt
Fresh ground pepper
2 lb Whole rockfish; cleaned
2 lg Tomatoes; peeled, seeded,
- coarse chopped
By Jay Harlow
Today's recipe, for a whole fish baked in a tomato-chile
sauce with okra, draws ideas from a couple of sources. One
is the classic red snapper Veracruz-style, which features
green olives in the sauce. Good-looking okra is still
available, which got me thinking about seafood gumbo, and
both okra and local tomatoes go together nicely
Trim off the caps of the okra, and any brown tips. Spread
the oil in a baking dish just large enough to hold the
fish and scatter in the onion, garlic, chile and okra.
Season with about 1/2 teaspoon salt and a little pepper.
Place baking dish into the oven and preheat to 375
degrees, which starts the vegetables cooking as the oven
heats up. Meanwhile, give the fish a final cleaning and
inspection, rinse well, pat dry, and season inside and out
with salt. When the oven is up to temperature and the
vegetable mixture is aromatic and beginning to soften,
stir in the tomatoes. Push the vegetable mixture to the
sides of the dish and lay in the fish. Top loosely with a
sheet of oiled aluminum foil and bake 15 minutes.
Remove the foil, baste the fish with some of the pan
juices, and continue baking, uncovered, until the thickest
part of the fish is opaque, another 5 to 8 minutes. Serve
in the baking dish, with rice or couscous.
Serves 3 or 4.
URL: http://sfgate.com
MM Format by Dave Drum - 27 November 2011
Uncle Dirty Dave's Archives
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