Text 25310, 100 rader
Skriven 2012-05-24 23:52:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: TIPP(L)ING 654  20524
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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

 JW> That's true enough.
 
 GJ> Why tip a bus driver

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

Even though most bus drivers are employed, but some taxi drivers own
their cabs - ie self-employed?
 
 GJ> Do you tip a flight attendant as well as a waiter?
 JW> No.
 GJ> If not, why not?

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

I understand the low pay of the waiter, but not the taxi driver.  I do
not consider the bus driver to be any more a professional than the
taxi driver.   Do not attempt to tip a Singaporean taxi driver, as he
will refuse it.  Rounding a fare to the nearest $ is OK, up or down.
Tipping a waiter in Vanuatu is considered insulting, as it implies
that the recipient is so poor that s/he needs charity.
 
 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?

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

I suppose if it had become customary by the time they got into the
business, they would have got used to the idea.
 
 GJ> I suppose there would be a book on "Tipping in USA" which would give
 GJ> answers to all those uncertainties...

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

Perhaps a couple of chapters could be added on the difference between
the two countries.
 
 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.

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

If that was the basis for calculating the tip, it should be
proportional to the time s/he spent tending to your needs, rather than
the value of the food.  :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TIPSY SWEET POTATOES
 Categories: Sides, America-c, Usa-s
      Yield: 8 servings
 
    450 g  Potatoes- sweet
      4 tb Butter; softened
     55 g  Sugar- light brown
           Pn Salt
           Pecan halves; OR
           ; marshmallow for topping
    125 ml Wine- bourbon whiskey
 
  This Southern US dish is best- made with bourbon, in honour of its
  heritage. Serves 6-8 as a side dish.
  
  Preheat the over to 160C/325F. Cook the potatoes for about 15 minutes
  or until they are soft and slide off a knife. Drain, mash and add the
  butter, sugar, salt and whiskey. Spoon the mixture into a casserole
  dish and sprinkle with the topping of choice. Bake in the oven for 20
  to 25 minutes until piping hot and bubbly.
  
  From: COOKING WITH BOOZE By: GEORGE HARVY BONE ISBN13: 9781905005659
  Typed by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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