Text 34693, 82 rader
Skriven 2015-12-31 10:54:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: semi-honest 736
===========================
-=> Quoting Michael Loo to Nancy Backus on 12-30-15  16:07 <=-

 > If we really hate the restaurant we are unlikely to be there... ;) 
 > But we do mention overcharges, too...  :)
 ML> A place I really hate gets gone to once. I figure if the
 ML> food and service are such that I hate the place, there's
 ML> an increased chance that something awful will happen at
 ML> the cashier, as well.

There is that.  :)

 >  ML> At bars, if my count is higher than theirs, I tend to 
 >  ML> assume I've been comped something unless there's reason
 >  ML> to believe otherwise.
 > Not a place we spend much time (or money) at... And the few times I
 > might have had a bar tab, it's rarely for more than one drink... and
 > usually in those cases, someone else at the table is buying... :)
 ML> Bars are social clubs for those without the means to pay
 ML> dues. You have other social opportunities I think.

Ah.  Point... ;)
 
 >  ML> when a bagger has been known to put someone else's item
 >  ML> in my bag - not much I can do after unpacking my stuff
 >  ML> at home, and it is up to the shorted person to figure
 >  ML> that out, and anyway it happens to me at least as much
 >  ML> as I get benefitted, so things even out more or less.
 > Richard usually bags for us... and he's pretty careful..  :)
 ML> At Weggies here, you don't self-bag - or if you can, it's
 ML> not generally done.

Oh, it's not generally done at ours either... but this way the bags are
packed the way we want them...  Any cashier we use regularly tends to
brighten when she sees us coming... it also gives her a little break
from having to bag as well as check us out..  :)

 > Trifling with a trifle...  ;)  I suppose they thought they were making
 > it simpler and "healthier"...  ;)

 ML> Remembere that dinner that Annie had auctioned off as a
 ML> benefit for the SPCA? We met with the winning bidder, and
 ML> we agreed on a completely different menu - shrimp either
 ML> coconutted or satay-style, Annie's vegetable soup, chicken
 ML> with cashew nuts, Annie's lamb tagine, beef rendang, and
 ML> Annie's trifle: so that's three things for each person, a
 ML> somewhat equitable distribution of labor. 

Ah... that sounds better... :)  

 ML> We went to Wegman's
 ML> today to pick up fruit for the trifle, and she got close to
 ML> $40 worth of berries, which were totally exorbitant, with
 ML> blueberries 50% more than blackberries, which were something
 ML> close to normal price. I suggested she make a jam trifle, but
 ML> she had never heard of such a thing. By my calcs, we are
 ML> putting down $100-125 in food PLUS wine for the occasion.

She gets to claim it all as a charitable deduction though, no...?

 ML> Annie couldn't find ladyfingers, so the head of the SPCA had
 ML> to go get some; meanwhile Annie had thrown away the remaining
 ML> half the orange cake, which I had told her would be perfect 
 ML> for making into trifle. It's amazing how we tolerate each
 ML> other, as she is totally unadaptable - she forgot to get
 ML> chicken broth for the vegetable soup base and is getting all
 ML> stressed about that, but there are 5 quarts of beef-and-chicken
 ML> broth in the fridge that she refuses to use for the purpose.

How silly... ;)  The beef-and-chicken broth in the fridge is probably
both richer and better suited to the vegetable soup... unless it were
supposed to be vegetarian, in which case the boughten chicken broth
wouldn't have been good either...  ;)  And the orange cake sounds like
it would really have been ideal for the fruit trifle... Adjustment for
available ingredients is just a basic cooking skill... (G)

ttyl         neb

... Practice mirth control. Use a conundrum!

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