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I think so. But why? SB

I thought kitchenimage provided a pretty good explanation too. The only relevant recipe I could find was Bernard Clayton's for homemade soda crackers, where he specified a 1 hr - overnight rest in the refrigerator for the dough. There was no explanation why, and I've never tried it, but I've always thought it might be kind of fun to make my own soda crackers? SB (then, some homemade Velveeta to go with!)

We can apply the theory of menu item "down market" prices being displayed in odd amounts to "trick" consumers, with "upmarket" products being rounded off in a more forthright fashion to another well known product. For this product, which in it's various forms costs approximately 5,000 times a good menu entree, the break point appears to be right around $130,000. 2007 Mercedes Benz MSRP, (including destination charges): 2007 SL550 RWD 2-Dr Roadster V8 $94,800 2007 SL55 AMG RWD 2-Dr Roadster V8 $128,800 2007 SL600 RWD 2-Dr Roadster V12 $132,000 2007 SL65 AMG RWD 2-Dr Roadster V12 $186,000 $130,000/5,000 = $26 (decimal eliminated by me) This seems surprisingly close to being conguous with the menu item pricing theory? SB (included the "$" because Mercedes Benz does)

If I may be so bold as to somewhat expand the parameter of the conversation to encompass another unusual aspect of restaurant seating .... Restaurants are second only to the statutorily privileged confines of law offices as the preferred venue for conducting meetings related to illicit business deals. (Restaurants are, of course, a lawyer's first choice, since it affords them a meal at somebody else's expense.) Although a bustling public space might seem unsuitable for discussion of illegal matters, it's actually quite the opposite, for several reasons. First, a busy dining room is the closest thing to a purely chaotic area that you could devise. This works to the advantage of those wishing to be visible but not closely observed. Law enforcement agents prefer clearly delineated spaces and predictable, controllable circumstances. (Conversely, despite what you might see in the movies, meetings in a dark alley, an abandoned warehouse, or in remote rural locations are inherently suspicious, and thus usually work to the law's advantage.) Next, unlike other crowded public places, patrons in restaurants voluntarily segregate themselves into groups already having a common focal point, (ie: eating and talking with friends/associates), so they're unlikely to be interested in what's happening around them. Any group trying disguise their interest in the happenings at another table would be conspicuous by their unusual behavior. (Although, as mentioned in a previous post, I prefer to sit with my back to a wall at a corner table near an exit, my ideal occupants of adjoining tables would be: grandmothers showing baby pictures, young couple(s) obviously dating, used car salesmen talking shop, and a family with young children. With these "neighbors" you could openly discuss the assassination of world leaders without fear of arousing suspicion.) (In the opposite case, harkening back to docbrite's post, the purposeful seating of two neatly dressed men, the older cleanly shaven and the younger sporting a neat mustache, within the proximity of your table would immediately trigger a "Caution!" alarm, especially if they're wearing shiny boots, but I digress ....) Another fairly well known aspect of the bar and restaurant business is that criminal elements quite often have either direct investments in, or at lease good relationships with the owners and managers. This gives them sort of a home field advantage, in that the management and staff can alert them to any "suspicious legal activity", (to misappropriate a phrase). (Enough years ago that the Statute of Limitations has long since expired, I benefitted from just such a realtionship. A friend of my then-girlfriend worked as a waitress in her family's pizzeria. Her older brother happened to be the local Chief of Police, and one afternoon as she waited on the table where he was meeting with two strangers on apparent police business she overheard my name being mentioned several times. She got word to me, and although I subsequently did meet with the men, who turned out to be from the US Treasury BATF, I was well prepared, and the meeting took place on my terms, on a remote rural road.) So, although it's not exactly on-topic with the original post, I hope this story gives you something to think about the next time you're in a crowded restaurant rumored to be frequented by shady characters. (See if you can seperate the "good guys" from the "bad guys"?) SB (current honest law-abiding citizen)

I'm sure every occupation has stories about clueless customers/clients. Often, in several completely different businesses, I've become so frustrated trying to decipher a customer's intent that I've resorted to; "Let's go back to the very beginning. The sun comes up in the morning ...." When I'm still met with that "deer in ther headlights" stare , I add, "The sun is that big, round yellow thing, and up is ^ that way?" SB (Then again, when my computer malfunctions, the shoe is on the other foot. )

If we, as Americans, have come to take for granted service that's at least superficially courteous, sanitation of a relatively high standard, and and some resemblance of order and construct from our dining experience, I'd say that's not such a bad thing. On the other hand, I'm sure x% of modern Americans, here and abroad, react to the deviation from our accepted norm with boorish behavior, which is bad. However, I suspect the percentage of early Americans, modern Chinese, medieval Europeans, or ancient Egyptians who are/were "hypersensitive jerks" would be about the same. SB (The same x% of extraterrestrials are probably louts too?)

Now THAT is just plain silly! SB

Perhaps everybody does it because it works? I studied psychology, and I've been in the restaurant and other retail operations off and on for over 30 years, and it doesn't make much sense to me either. In fact, it could be argued that since almost nobody can computethe Sales Tax in their head, it makes even less sense than ever. Still, I doubt if many businesses, large or small, are likely to abandon the practice soon. Coincidently, Reuters had a story yesterday on gasoline pricing in tenths of a cent: A tenth of a penny may not sound like much, but that just goes to show what an insidious scheme this is. You know what they say: A tenth of a penny here, a tenth of a penny there . . . If you buy 1,000 gallons of gasoline, exactly one gallon at a time, Big Oil will have ripped you off to the tune of a whole dollar! SB (who, btw, currently rounds off to 50 cents in his store)

"In general", it's easy to identify the "smart retailers". They make money and stay in business, the others lose money and go out of business. There are millions of reasons why. They're not trying to "trick" people. They're just doing what traditionally works. This IS the crux of the matter. Type "psychology of pricing" into Google and start reading. Consumers are an odd bunch. I agree 100%. Once again, I agree 100%. In fact, I think because of the unique nature of the business, restaurants might even be the exception to the rule in this case. You'll have to convince them though. (I've tried) Once again, I agree, but harken back to; is the restaurant making money and staying in business? If so, it's making a profit, (or at least breaking even and hoping to make a profit some day), so the practice must result in enough revenue to at least offset the potential savings on ink? People are funny. Retailers just aim to please. It's hit and miss. SB (many years in the retail and restaurant buisnesses)

Most don't even give it a first thought, and that's why it works. Retailers aren't stupid. Small town grocers and restaurant owners, and other businesses, figured this out long before psychologists studied it. You don't think gas stations would like have that extra tenth of a cent/gallon on all the fuel they ever sold? SB

Ask any retailer. Believe it or not, it works! SB (you can fool enough of the people enough of the time ....

Under the circumstances, would anybody actually prefer to be seated next to the only other occupied table? Unless there is some extenuating circumstance, leaving an empty table between parties is the safer practice, and a good restaurant should understand that. SB (prefers to sit with his back against the wall, and near an exit)

Before you even enter the establishment, note the cleanliness of sidewalk out front. And if you really want a good indication of a restaurant's fastidiousness, go around back and check out the alley, especially around the garbage containers. SB (btw: also hates those restroom blow driers)

o ic sb

To get a really good deal, pay in Venezualian Bolivars at about 2,150/$! SB

I took my date to one of the finest restaurants in New York for a special occasion. "Halfway through the main course...another couple was seated directly next to us," even though there were "several empty tables!" Our "intimate dinner was ruined." Where do these people get off. Couldn't they tell we wanted to be alone? And when I brought the matter to their attention they look at me like I was crazy! I could even see the other party talking about as behind their napkins. My date was completely devastated, and wouldn't eat again for days. Even my dog, sensing something was amiss, wouldn't touch the left over foie gras I brought home for him. I was so embarrassed I asked my credit card company to refuse to honor the payment for dinner, but they said even accute embarrassment isn't reason enough for them to take action. (and I almost always make my minimum monthly paymen to them on time!) What's this world coming to? I wrote a letter to Tom Sietsema of the Washington Post so he can alert his readers to the shockingly insensitive and inept behavior of this establishment's staff. I figured this was the only place I could find a sophisticated enough audience to commiserate with me. SB

Who? Moi! SB (positively sick about people blaming whiners for everything)

For everyday cooking, faithful Betty Crocker! (my Mom's old copy) For fancier fare, Julia & Jacques Cooking at Home For baking, The King Arthur Flour 200th Anniversary Cookbook For "technical" matters, Shirley Corriher's Cookwise SB (for inspiration, anything by MFK Fisher)

Don't forget that Ben & Jerrys, Toms of Maine, Bruce Aidell, Sharfenberger and other companies beloved by faithful customers weren't firebombed or forced out of business by armed thugs. They SOLD OUT! For big bucks. I'm not saying they're wrong for having done so, but what do you owe them? Apparently the dedication and devotion was a one-way street? Everything isn't always as simple as sacred cows vs oxen gored. SB

I'd no sooner argue about anyone's conscience than their religion or politics, but some arguments of this sort, (and I'm not even using this one as an example), remind me of the old expression, "cutting off your nose to spite your face." There are plenty of things to be indignant about compare to things to enjoy, and life is short. SB (who, for the record, may be the only living Amercian to never have eaten at MacDonalds)

The Butter Tart recipe looks good! I think I'll try it. Also, looking back over the Canadian Foods link I found this: "And the traditional Newfoundland beer snacks, salted dried caplin and salted dried squid, served after heating on top of the woodstove. And hey, there's fish 'n' brewis; and damper dogs (though I believe the Aussies do something similar); and toutens. ...and I haven't seen anyone make pink potato salad outside Newfoundland (it's got pickled beets in)." Although Zach's Canadian ancestors are Newfies (sp?) I have to draw a line somewhere! After all, he's only half Canadian. SB (but I'll bet he'd love the Ketchup flavored potato chips)

Remember that the "multinationals" provide the marketing power and distribution system to bring these products to your store efficiently and reasonably priced. Moral or political considerations of practical matters can be inconvenient and costly. I'll tend to scew my purchases toward smaller or local companies, even if their products cost a bit more, but it's usually because of perceived quality issues. SB (but, that's just me)

My de facto grandson, who's half Canadian, is staying with us. Is there anything special I could serve for Victoria Day, other than vinegar or gravy on his french fries? SB (at 2 1/2 he's too young to drink beer)

add to fried rice

Not unless it translates into a fear of purchase? SB