Text 155, 77 rader
Skriven 2007-12-31 13:37:40 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: RALLY 602  71231
========================
 -=> Quoting Carol Shenkenberger to Sean Dennis <=-

    
 CS> Hey, works well enough if consistant.  Waitress like a solid known
 CS> tipper, and wont worry if it's 10% plus a dollar.  Many of the kids
 CS> today either do not tip at all, or think it's automatically 1-2$
 CS> regardless of the price of the meal.  You hit a respectable 13% or so
 CS> there. 
 > This has always worked for me; I have never had any complaints about being
 > cheap and I am starting to get very, very good service at all the places we
 > eat locally.  What's really flattering is that we went to a local place
 > recently and the girl said she remembered us because "[we] were so friendly
 > and patient".

 CS> Grin, good!  Yes, back the short time when I had a job waitressing, I
 CS> was happy with customers who just could be trusted to leave me a 1$ or
 CS> 2$ or so, but then the meal was pizza and that would have been about
 CS> 10%. 
 > I told her that I like to treat people the way I'd like to be treated if I
 > were in their shoes (and I have been wait staff before).  Seems to work.

 CS> It does!

Although tipping is rare here, and becoming rarer, a couple of my
daughters who have worked as waitresses in the past automatically sort
and pile up the dishes ready for collection by the wait staff.  This is
appreciated by the wait staff, who doubtless understand the connection,
and flash a smile.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: JELLIED EELS, LONDON
 Categories: Mains, Fish, British, Euro-n
      Yield: 4 Serves
 
      2 lb Fish- eels; skin/cleaned
           ; by the fishmonger
      1    Onions; chopped
      1    Carrots; chopped
      1 sm Turnips; sliced
      6    Peppercorns
      4 pt Stock- fish; from fish
           ; trimmings and bones
      1    Beef hoof; cow heel or
           ; calf's foot
    1/2 pt Vinegar- tarragon
           Ds Lemon juice
    1/2 oz Gelatine
 
  The eel is not a deep sea fish, but it spends quite a lot of its life
  in salt water, in the estuaries of tidal rivers. Those from the Thames
  estuary are considered the best; jellied eels have always been a
  Cockney speciality.
  
  Cut the eels into 2" chunks. Boil the vegetables and peppercorns in
  the fish stock for about 20 minutes; leave to go cold. Soak the eels
  in this stock overnight. Boil the well chopped cow heel or calf's
  foot in water to well cover and salt added, for 1 1/2-2 hours to get
  a jellied stock. Put the pieces of eel in a pan, strain the marinade
  in which they were soaked, and the stock from the cow heel or calf's
  foot over them, add the vinegar and lemon juice and simmer 1 hour.
  Remove the eels to a deep dish, strain the liquor in which they
  cooked and add the gelatine dissolved in a little hot stock. Pour
  over the eels and leave to set.
  
  Prep time: 30-40 minutes Cooking time: 1 1/4 hours
  
  From: TRADITIONAL BRITISH COOKING FOR PLEASURE By: GLADYS MANN
  PUBLISHED 1967 Typed by: KEVIN JCJD SYMONS, 14 OCTOBER 2007 ----
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)