Text 2122, 90 rader
Skriven 2008-02-09 23:59:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: PAGKAIN  80209
==========================
 -=> On 02-09-08  12:43,  Glen Jamieson <=-
 -=> spoke to Jim Weller about PAGKAIN  80209 <=-

 GJ> The culture of tipping [..] Do waiters get paid less than
 GJ> take-away packers and servers
 JW> Yes, they do. They are exempt from the minimum wage laws and
 JW> generally get paid less than minimum wage.

 GJ> Thanks for this response; Ruth Hanschke (sp?) has also given a similar
 GJ> reply.  It seems that your governments encourage tipping, in spite of
 GJ> the imprecision of the taxable income of the tipped.

  I don't see that the governments encourage tipping, but they certainly
  do try to get their bite on the income.   If a waiter does not report
  tips, the tax folks will "assume" an income, usually based on some
  sort of average.

 JW> The US seems to think 20% is normal and fair. Canadians think 15% is
 JW> about right. (I only tip 10% at buffets because all the waitstaff do
 JW> is provide water and coffee and occasionally clear away plates.)

 GJ> At the buffets I have been to, in other countries, the customer loads
 GJ> his tray with his choice of food, then the cashier looks at the tray,
 GJ> enters the prices into the cash register, adds it up and you pay
 GJ> her/him the amount shown.  Is that the point where you add your tip,
 GJ> or do you leave it on your table?

  At the buffets we go to, you pay a single fixed price -- no matter how
  much you eat.   Like Jim, we will tip about 10% for the frequent
  busing of empty plates as we go back for more.
 
 GJ> Coincidentally, yesterday I visited the Central Market, and found a
 GJ> small bakery outlet there, which had bread labelled "Baguettes".
 GJ> Cylindrical loaves 20cm long, by 3cm diameter, with rounded ends.  The
 GJ> 3 varieties on display were white, wholemeal and multi-grain.  This
 GJ> was the first time I could recall seeing them.  They looked appetising,
 GJ> but I had enough Turkish Pide bread at home, so didn't buy that time.

  Glad you found some.   Give them a try if you like crusty bread.
  Because of their small diameter, the crust is a larger percentage than
  in full sized loaves.   And like many Italian breads, it is more
  crusty than ordinary white or whole wheat breads.



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Light Vegetable Broth (Vegan)
 Categories: Low fat, Soup, Mcdougall, Prodigy, Dec.
      Yield: 1 servings
 
  6 1/2 qt Water
      2 c  White wine
           -  or unsweetened apple juic
      6    Celery; thickly sliced
      6    Carrots; scrubbed and
           ; coarsely chopped
      2 lg Potatoes; scrubbed and
           ; coarsely chopped
      3 md Zucchini; thickly sliced
      2 lg Onions; chopped
      1    Leek, white part only; clean
           ; thickly sliced
      5    To 6 cloves garlic; crushed
    1/2 lb Mushrooms; cleaned & left wh
     10    Peppercorns
           Large sprigs fresh parsley
           Large sprigs fresh thyme
      2    Bay leaves
 
  Recipe by: The New McDougall Cookbook Place all of the
  ingredients in a large soup pot.  Bring to a boil,
  reduce the heat, cover, and simmer over low heat for 3
  to 4 hours. Strain the broth and discard the
  vegetables. Freeze in 1- to 2-cup containers for use
  in recipes calling for vegetable stock or broth.
  :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue
  Smith.
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 00:06:28, 10 Feb 2007
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