Text 34581, 84 rader
Skriven 2015-12-27 07:51:16 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: semi-honest 718
=======================
RH> No one complains about undercharges.  I've ended up with my share of
RH> freebies that way.
NB> We've pointed out omissions on restaurant tabs before... often just get
NB> told to not worry about it...  :)   An undercharge at the grocery
NB> usually we just figure was an unadvertised special... ;)

As I take most behavior rules with a grain of salt (except
one, which I try to obey carefully - Do unto others as you
would have them do unto you), every time I encounter this
kind of issue I weigh the pros and cons for myself and for
the institution in question.

At restaurants, I almost always point out discrepancies,
not only because of the fairness issue but also because it
may be possible, depending on the tightness of inventory
control, to trace shortfall to my server, and seldom do I
despise a server enough to want him/her to suffer an 
undeserved hit to the pocketbook. If I really hate the
restaurant and the server I might remain silent about an
undercharge, but that circumstance is hardly likely to 
happen in that kind of setting - more like an overcharge,
which I will squawk about.

At bars, if my count is higher than theirs, I tend to 
assume I've been comped something unless there's reason
to believe otherwise.

At the store, it used to depend on whether I liked the 
place. As an inventory shortfall (a windfall to me but
not because of any of my doing) was hard to trace to any
source, I'd have been more inclined to shut up. Now, with
spy cameras all over the place, missing stuff can be
traced easily to a cashier's line, which means that the
negligence of the staff can be quickly punished, so I most 
often speak up if I notice in time. There are days, though,
when a bagger has been known to put someone else's item
in my bag - not much I can do after unpacking my stuff
at home, and it is up to the shorted person to figure
that out, and anyway it happens to me at least as much
as I get benefitted, so things even out more or less.

Fresh fruit trifle
categories: supermarket, dessert, nasty
servings: 14 !

2 md oranges including peels
16 oz nonfat vanilla yogurt
1/4 c orange juice
2/3 c strawberry preserves
4 kiwis, peeled and thinly sliced
2 c fresh strawberries, washed
12 oz prepared angel food cake


Grate orange rind and mix 1 Tb  with yogurt. Peel and 
section oranges and reserve.

In a small bowl, mix orange juice and strawberry 
preserves; reserve.

Saving 1 large strawberry for garnish, hull and slice 
remaining strawberries.

Cut cake into 1" cubes. Place half of the cake cubes in 
the bottom of a 2 to 3 qt glass bowl. Top with 1/3 of 
strawberry preserve mixture.

Place a circle of kiwi slices around lower edge of bowl. 
Add 1/2 of orange sections and 1/2 c strawberries. Top with 
1/2 of the yogurt mixture. Repeat layering of cake and 
strawberry preserves.

Place a circle of strawberries around edge of bowl and add 
remaining fruit. Top with remaining yogurt. Garnish with 
whole strawberry. Cover and chill at least 3 hr, to 24 hr.

M's note: this recipe would be more interesting with the
substitution of vanilla-or-liquor-flavored custard and/or
whipped cream for the yogurt, which is just plain wrong.

Source: Stop and Shop

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