Text 25071, 106 rader
Skriven 2012-05-20 11:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TIPP(L)ING 654  20519
=============================
-=> Quoting Glen Jamieson to Michael Loo <=-

 ML> You are fixated on the tipping system; perhaps you have been
 ML> traumatized in the past by it?

 GJ> Constantly.  It is very complicated

That's true enough.

 GJ> Why tip a bus driver

I don't, but I do tip taxi drivers.

 GJ> Do you tip a flight attendant as well as a waiter?

No.
 
 GJ> If not, why not?

The bus driver and the FA get high wages and consider themselves as
professionals. The taxi driver and the waiter are low paid and
considered to be service people.

 GJ> If the
 GJ> employee of a barber is tipped to make up his/her salary, what do you
 GJ> do if the barber is self-employed and sets his/her own prices?

It's an old fashioned idea but my mother never tipped owners, just
employees. Roslind and Raine disagree with that philosophy  and
always accepted tips graciously when they were offered back when
they were in the hair and nail business respectively.

 GJ> I suppose there would be a book on "Tipping in USA" which would give
 GJ> answers to all those uncertainties...

I think there should be one. It would appear that things are
different there than here despite our close proximity and shared
history and culture.


 ML> As expected, with the appetizer price forgiven:
 ML> bill as rendered 50
 ML> tip              24
 ML> total            74
 
 GJ> I see, so your tip is based on the value of the food and drink, rather
 GJ> than the size of the bill.

Yep. It really ought to be based on how much work the waiter did
and how much time he spent on your table. Same thing applies if one
is using a 2 for 1 promotional discount coupon to pay.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Broiled Scallops And Chorizo
 Categories: Scallops, Sausage
      Yield: 2 servings

     14 oz Bay scallops
      2 oz Spanish chorizo, diced to
    The same size as the
    Scallops
      2    Teaspoons, plus 1 teaspoon
    Olive oil, plus extra for
    Drizzling
      3 tb Panko-style bread crumbs
      1 tb Chopped flat leaf parsley
    Handful of microgreens, baby
    Arugula, or cress
    Kosher salt

  So easy, but so impressive and elegant. I choose the less expensive,
  quicker cooking, sweet bay scallops, and toss them with meaty
  Spanish chorizo, full of smoked paprika and garlic. As the two broil
  together, the chorizo collapses into its own juices, and the
  scallops bathe in them, becoming burnished red as the flavors
  transfer from the sausage to the scallops

  Preheat the broiler to high and adjust rack to 6-inches from
  element. Pat the scallops dry with a paper towel. Toss scallops and
  chorizo with 2 teaspoons olive oil in a medium bowl and season
  lightly with salt. Divide mixture evenly between two broiler-safe
  gratin dishes or one broiler-safe 8- by 8-inch square baking dish.
  Toss the remaining teaspoon of olive oil with the panko and parsley
  (if using) in a separate bowl, then top scallop mixture with crumbs.
  Cover each gratin dish tightly with foil. Place the dishes on a
  baking sheet and broil for 10 minutes. Remove foil, and broil an
  addition 3 to 4 minutes until the chorizo has blistered and the
  crumbs are lightly toasted. Top each dish with a handful of greens
  lightly tossed with olive oil and salt. Serve immediately.

  Posted by: Kerry Saretsky
  From: Serious Eats

MMMMM

Cheers

YK Jim


... "How about a tip?"  "Don't eat lead paint."

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