Text 2022, 88 rader
Skriven 2008-02-08 17:43:08 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PAGKAIN  80207
======================
->  RH> Take-away servers historically don't get tipped at all.  Wait staff
->  RH> get paid below minimum wage and count on their tips to earn an
actual
->  RH> living.  Takeaway staff earn minimum wage or better and thus are
not
->  RH> generally tipped.
-> 
-> To me that seems rather unfair.  If a meal was particularly good, I
-> would expect the chef to receive an appropriate token of appreciation,
-> rather than the laborer who carries the meal from him/her to the diner.
-> 
In many places they pool the tips and the chefs get a cut too.  It depends
on the restaurant or dive.

-> In the high class hotel/restaurants where two of my daughters used to
-> work in the days when tipping was common, tips were shared among all
-> restaurant staff at the end of the day, and it was considered terribly
-> infra dig for any wait staff to try to keep part of her/his tips.  This

If that's the standard at a business, it's basically stealing, so I can
understand the behaviour being considered unacceptable.

-> sharing encouraged the whole team to perform well, which to my mind is
-> as it should be.  Much better than just paying the delivery person
-> extra.  Any person who performed poorly resulted in lower, or no tips,
-> so peer pressure was applied to make that person improve.

When it affects everyone's bottom line in the short term rather than a
longer period, I can see why.  A place with high turnover and no tipping
like a McDonald's doesn't always care.  Or rather, the employees don't.  
 
-> Of course, in Australia there are prescribed minimum rates of pay and
-> maximum hours and penalty rates for workers, dependent on age and
-> skills, so action can be taken against exploitive businesses who
-> attempt to pay young kids too little or for too many hours.  An
exception
-> is small, family-owned businesses, where everyone is a co-owner.  They
-> can work the hours they like, when they like.  This is the reason there
-> are so many small Asian restaurants all over Adelaide and suburbs.
-> 
Same thing here, except for a few types of worker.  I think some farm hands
may be excepted too, and family operated joints are exempt. 
 
->  RH> Yep.  The percentage tipped, who gets tipped, etc are different in
->  RH> many places.
-> 
-> How very confusing, for everyone.  Like the differences between state
-> taxes.   Here we have an Australia-wide 10% Goods and Services Tax on
-> most items, but that is always included in the shelf price.

You get used to it.  I've also heard Aussies and folks in Europe complain
about the GSTs and VAT so the American variant isn't any worse as far as I
can tell.
  
->  RH> Hoagies, submarine sandwiches, po-boys etc.   There's a New Orleans
->  RH> variant called a Muffaletta that comes in round bread.
->  
->  ->  JW> 4    6-inch baguettes
-> 
-> Different again?  Or is a baguette a variety of sub, or vice versa?

A baguette isn't a sub at all, generally, although one can use it in place
of a standard grinder roll.  The texture is a bit different and the crust
on a baguette is harder.
 
->  RH> A baguette is a long skinny loaf of bread.  Traditionally they're
-> 
-> So a 6 inch one would be particularly small?  What diameter?

A 6-inch would be a misnamed hoagie or grinder roll.  Diameter on a
baguette ... call it 3 (8cm?)inches more or less.  Traditional French ones
run just under a meter long, if I remember correctly.  It's been a few
years since I saw a real French loaf.
 
->  RH> Think Pain au chocolat - that's a chocolate bar sandwich,
->  RH> traditionally made with a baguette.  
-> 
-> Sorry.  Something I haven't come across - bread with chocolate - except
-> something like that in Southern Italy, eaten at breakfast time.  A
-> bread roll cut and filled with Nutella - revoltingly sweet.
-> 
I've done that too.  The real deal is a piece of baguette or any crusty
fresh bread with a bit of milk chocolate in the middle.  Some people melt
it, but the rest don't let it hang about that long.  Hershey and Cadbury
would both get the job done.  It can also be done with a croissant, which
is absolutely evil and thus rather tasty.
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