Text 23374, 62 rader
Skriven 2012-04-06 17:20:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GILT/GUILT 479  20406
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> As everyone seemed to agree that the price was grossly and unjustly
 GJ> excessive, did the diners give in to the iniquitous demands of the
 GJ> restaurant and USAn custom and add a tip to that sum or did they risk
 GJ> feeling personal guilt and refuse to tip?

 JW> The waiters aren't responsible for the prices or the quantitites and
 JW> must work for less than the minimum wage. Why stiff them? The fault
 JW> lies with the owner/chef/management AND any diner who goes there
 JW> more than once.

As you are assuming that the waiters were ground-down serfs, forced by
brutal bosses to work for a pittance while the owners collected
enormous profits, I assumed that the waiters were part of a shameful
conspiracy to pass off tiny, non-special serves to a deluded public,
and that they shared in the gross profits.

Either way, the diners were the ones who lost most.  (Whether they
adhered to the Marxist principles of giving the most because they
could afford the most, or whether they were only charged the most
because they had indicated by their presence at that place that they
could afford it, I don't know.)

Some of my Darwin relatives are going to visit USA in June, and I have
warned them to be prepared for the extreme tipping culture practiced
there, so it will not be too much of a shock to them.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Native American Prickly Pear Syrup
 Categories: Sauces, Breakfast, Desserts
      Yield: 1 Servings
 
     12    Prickly pears
    1/4 c  Honey
 
  Wash and cut each prickly pear into quarters, leaving the skins on.
  Place the fruit in a food processor and process until pulpy and
  thoroughly blended.  Press the liquid through a fine sieve; discard
  skin and seeds.
  
  Put the prickly pear juice into a saucepan with the honey and bring
  to a boil over medium-high heat.  Reduce the heat and let simmer 10
  minutes, until the mixture has thickened.  Remove from the heat and
  let cool. The syrup will thicken further as it cools.  The syrup may
  be stored in the refrigerator for up to 1 week.
  
  Prickly pears have a sweet, tangy flavor that makes a delicious syrup,
  excellent with the Pinon and Blue Cornmeal Hotcakes and also a
  wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian
  Bread Pudding.
  
  From "Native American Cooking," by Lois Ellen Frank
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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