Text 16722, 87 rader
Skriven 2008-11-22 12:49:48 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CA$H REGI$TER$ 81122
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> registers used by supermarkets and smaller shops automatically round
 GJ> totals up or down to the nearest 5 cents and print out the GST content
 GJ> of those items which include it.  All shelf prices include Goods and
 GJ> Services Taxes, so there is no necessity for customers to do mental
 GJ> calculations, adding state or federal taxes to work out how much they
 GJ> will have to pay, which is what happens in some of your states.

 DD> What burns the cheecks of my arse is the way that many merchants who
 DD> are located outside the city of Springfield (which has a local 1.25%
 DD> sales tax) will charge the 7.75% city tax instead of the 6.25%
 DD> statewide sales tax. And keep the difference. 

 DD> I was part of a group which sued (and collected) from a merchant who
 DD> had this practice and the attitude "So, sue me!"

 DD> So, we did. Got a public spirited lawyer who took the case pro bono
 DD> and taught that sucker a lesson. He is now audited regularly by the

A satisfactory ending to an example of arrant greed.  If your
bureaucraps had been doing their job properly, the court case should
never have been necessary.  A system of multiple taxes like that, with
every little tin-pot authority dipping into the pot, is open to such
corruption as you described, and there are always people who will take
advantage of it.  A single Goods and Services Tax system, applying
equally over the whole country is much simpler and more easily
understood by us simple folk, cheaper to administer, and more difficult
to rort.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devilled Tongue
 Categories: Mains, Beef, Indian, Asia-w, Charmaine
      Yield: 6 servings
 
      1    Fresh ox tongue
      1 ts Finely chopped garlic
      1 ts Salt
      1 ts Finely chopped ginger
      1 tb Vinegar
      1 tb Worcestershire
      1 tb Chilli sauce
      2 tb Arrack; or whisky
      2 ts Prepared grain mustard; or
      2 ts ;hot English mustard
      2 ts Sugar
      1 ts Freshly ground pepper
      2 tb Ghee; or oil
      2    Curry leaves sprigs
      1    Pandan leaf; 10cm
      2 lg Onions; thickly sliced
      1    Cinnamon sticks
      5    Cloves
    500 ml Chicken stock; or
    500 ml ;beef stock
 
  Put the ox tongue into a pan of salted water and parboil. Drain, run
  cold water over and leave until cool enough to handle. Rem ve skin
  and cut into thick slices or large cubes.
  
  Crush garlic with salt and mix with the ginger, vinegar,
  Worcestershire sauce, chilli sauce, arrack, mustard, sugar and pepper.
  
  Pour over the tongue, mix well and leave to marinate for at least 1
  hour.
  
  In a heavy-based saucepan heat ghee; or oil and fry curry leaves,
  pandan leaf and onions until onions are nicely browned. Add m rinated
  t~Jngue, whole spices and stock. Cover and simmer until tongue is
  very tender. Taste and adjust seasoning, adding some ot English
  mustard if you like it more devilish. Serve with boiled or fried
  potatoes.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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