K8memphis

Refer back to my previous post and the previous diagram because the light didn't come on yet. So the second tier from the bottom is sitting at such an angle so that it is actually at an angle to way it baked. It baked straight up and down but it is now sitting at an angle to it's bakage (I just made that word up) because it is resting at an angle on the cake below. Yes?

So the chocolate glue is holding the second tier onto the uneven cut straws and bamboo skewers are keeping everything from sliding. In my brain it throws off the angle of the second tier too much. So the second tier is angle cut on the sides and also it's base is sitting on the angle of the top of tier one. Don't you need to compensate for the extra wonkiness of the angles on the second tier? My brain ain't getting it. I mean is the bottom of the second tier cut at an angle?

Comments like this one imply that you see the waitress as someone who can do no wrong. Without even knowing the full details behind the level of service, you feel it is your right to assume that she was an excellent server, providing above average service. What made you think that she was deserving of 20%?? ← Because it should have been printed on the menu. By your logic then if the $4.00 cheese dip wasn't up to par then the diner can just pay $3.50. Bs.

If the IRS considers it it's way much more than a custom. The only law is the law of public opinion.

That's not necessary. All diners know wait staff expect tips. All wait staff know diners expect to make a decision on tipping. There's an old saying, "The only law is the law of public opinion." Tipping is a law in the US. The world is crazy enough without further legislating wait staff tips.

I'm not trying to bust your chops Mark, but how do we know that the 87 cents didnt mean a lot to the individuals at that table? Maybe the server makes more money than those folks? ← People who cannot afford to eat out should go to the grocery store instead or buy some angel food. www.angelfoodministries.com

It's difficult to be outraged if you're gonna make me laugh like that. Ok 20% is truly way out there. That's a lot. I mean truthfully I hate any imposed gratuity. Really annoys me. Seriously. However, I do pay it, ahem. Our kids are grown & gone so we regularly tip 20%+ I mean I've had women so devious in escaping their entire bill in a previous life when I had my own place-- I'd still like to squeeze their coach purses till they bleed. And one of my kids is boh. The other kid worked foh and it's just wrong when a table stiffs a waiter. And you didn't stiff her. You just didn't want to go back and squeeze your friends who actually are the culprits here. Somebody didn't ante up, dude. Idea, next time make someone else face the music at the cash register. Not to mention read the fine print.

Wow. If you had paid your check, you could rant and rave your head off about a 20% automatic gratuity. Now you want a big hug for not paying your bill? Here's the deal. When you put together a business plan and find financing and nail down the location location location and purchase all the acoutrements, hire the staff, pray daily that they show up, sweat the budget moment by moment, sweat everything and develop relationships with all your purveyors and go through all the legal mumbo jumbo and government red tape and open your own place then at that exact point in time is when you can determine the way business should be conducted.

Seems like skills are needed after all then. Maybe the American gratuity system should be considered.

Also not the purview of the diner. They would not begging if folks pay thier tab. Not the purview of the wait staff. It's not a silver service level place as the op describes. One of our favorite restaurants is a hole in the wall Mexican place. We sit down we get our food, we eat we pay we leave. The poor manners (and that's putting it mildly) of the diner is what is in question. There's hope though because he clearly feels bad about this. He should.

Hmm, I just checked and I use almost twice as much butter as sugar. I use Margaret Braun's formula. Page 211 in her book. I never thought to tweak this recipe. It just works so easily. But I think I'll test it as I make it next time and see how I like it with less butter. It's a really good icing.

That is a beautiful cake. Such a thoughtful decor--it's a stunner.

Chef-boy is out there doing something--I mean lots of cooking. He told me to google Napa Valley Wine Auction. A little on the chi chi foo foo side for me. ahem. Great for charities though. I can't wait to hear what all he made.

I looked at the webpage and the boys there are looking regulation. They've got on white chef jackets and white baseball cap type chef hats. Snowy white aprons for the camera shots. I would not hesitate to dress in uber classic impeccable chefware. You can remove a chef coat for a more relaxed atmosphere if necessary.

I don't know if this is a factor or not but a lot of conferences give you those lanyards with the big name tags attached or pins or some kind of name tags. I see people wearing them forever--putting them on first thing in the morning and stuff like that. I always put mine on as late as possible and remove it as soon as possible so that I am not so easily identified as a target. But I mean tourists are easy to spot and unfortunately make easy targets. So sorry that happened. Con artists. Tokyo, LA, my back yard, your back yard, heads up. Dirty bums! And the last conference I was at, I was asked to go out to a restaurant afterwards with a random group and I just declined to go. I didn't totally know the people and I was traveling alone. The girl that instigated the meal was somone that was riding in the elevator at the hotel with some of us. She collected our room numbers and called us and I felt weird enough about that misstep. I mean you are there to network but...

I can't wait to find out! You have my undivided attention.

It's real good in granola bars.

I think what I hated most is not having an intern.

Chris, turn your piping bag inside out. I mean they are flexible, dude. The biggest piping bag would fit easy peasy in a hand sink. Geez I love telling a rocket scientist what to do !!! But yeah, parchment is the way to go, those plastic disposable ones are too slippery for me.

As far as any dimension that you can go by as to the size of the tip--no not really like everyone has said. But in general, the smaller the number the smaller the tube within each grouping. Like an 00 is probably the smallest string tube and then 1, 2, 3, 4, 5, 6, each gets bigger goes to 10 or more maybe. Like a 101s is the smallest rose tip and the 102, 103, 104, 124, all get bigger & bigger. So that's true within each grouping of tips. But then you kinda gotta just know how that all corelates to what you wanna do. Like a 67 is an average leaf*. There's some smaller & some bigger. Then there's whole other ones that are not even in that sequence of numbers too. Mostly (you gotta go by) memory huh. *Do not bitch to me about this tube. Just open up the end of it and you will live happily ever and I will have a better chance at it myself I guess. I love to pipe stuff. The cake I have this week is smooth and completely blank--I at least get to put a bottom border.

Thank you for your lovely and lengthy work here and I hope the change brings needed benefits and the blessings you deserve. Take care

Call KA they have a pretty good customer service department.

If you've reported the problem to that location's manager and the problem still persists, you should email McDonald's corporation to let them know that this franchise location has a reported but unresolved issue with their food. The McDonald's corporation doesn't like it when someone is f-ing up their food. ← After calling several restaurants (for 2 days) and getting their fax machines I finally got someone but she insisted they were too busy and could I call back. I said no I could not call back. So she was able to cough up a number. It was not the corporate number for my IQF salad but that corporate office was intrigued to learn of the number of fax machines hooked up and that the chickie was not too busy to argue with me but too busy to give me a number. So finally I get to the right corporate and they were indeed grateful for the info. She wanted my name and number and I then insisted that no coupons be sent that I wanted nothing except to let them know they have a problem.

I have been eating the McD's salads which are surprisingly very good. One caveat as usual is it depends on which McD's you go to. The one right by work had frozen/thawed greens in the bottom of my bowl. I called to report --he said yeah they got a problem. So he KNEW about it already. Yesterday for lunch I went to get a salad at the Holiday Ham place and the line was short but did not advance. Since it's right next door to McD's I just hopped in the car and got in line over there mentally pushing against the idea that McD's has crappy food. No no I told myself the salads are good and cheap and fast, get one. Sure enough it was good, cheap, fast and frozen/thawed greens again. Dag nab it. I mean you push against all the deserved bad reputation then you gotta deal with crapola. They could fix the frige problem, no? I mean if I have to drive to the other one down the road, I might as well drive a block more & get a LaBaguette's cobb salad--beaucoups of good, a couple dollars more but never frozen!

How's she doing? Making good tips? Keeping up with everything ok? Keeping kitchen & customer & managment happy? Did her legs fall off yet? Does she have good shoes?