
beans
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Everything posted by beans
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Whether I'm an exception or not whatev. Tip your server. If you can't morally do it, then don't eat out. They are still held accountable for the amount of their sales volume so don't be a shmuck and wimp out on what is rightfully their tip, given they don't stick their finger in your food or drink, at least what you know of.... Folks don't be a cheap bastard when dining out. You'd be surprised to know what a memory servers have with regard to whomever regular joe is that stiffs them.
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My lovely Northern Irish friend can drink a pint of Guinness in 4.1 seconds. Wonder what that equates to all evening? Guess I'll find out....
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a freezer pop from Sam's Club in our offices...
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Katie: Thank you. If I didn't declare, I would have never qualified for owning a car let alone my house. I whole heartedly believe, do a day in that server's shoes and then attitudes would be different with regard to tips, notwithstanding the European faction. Done that discovery and learned at another forum. Peace.
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Peace and everything else flowery stone, but I wouldn't *dare* do a byob at Charlie Trotter's. That's a penalty fee dude.
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tommy: Oh, I'm taxed for anything that exceeds $20.00 in 30 days worth of time in tips, technically. The IRS knows I earn tips. If what I'm declaring does not even equate a reasonable percentage, well then I'm audited. As well as where I work. And yes, they do view sales volume to the individual as well as the whole staff to the establishment. I've endured that torture and paid more than my share of taxes because whatever bimbo did not. glenn: what are you looking at? I've lived through allocations. Re-review the tax code dude. I am taxed on every penny I earn in tips as well as a rule of regulations on my sales volume. If I'm not declaring every penny, per se, then the IRS wonders about when sales volume equals X and the delcared tips are Y (read not even 15 %). Don't dumb down our IRS. They know and they will investigate. I've lived through it. I know. Folks, the bottom line is tip your server, your bartender and/or sommelier. Why buy a Bentley when all you can afford is the gas and not the insurance to drive the beast?
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tommy: Thank god that wasn't the philosophy of the person I sold $1,500 of wine to one evening. I'm taxed on that sales volume of selling same. Thank you IRS.
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Okay the wine service customer standpoint of the effort between two buck chuck and a '66 Chateau Mouton Rothschild. The fucking tax man is the great reason to fire back at that rationalization. Keep in mind your sales volume is one of the records that a restaurant does track in relation to what you are declaring as tips for taxation purposes. Now that really stinks like yesterday's diapers when your sales volume is kicked up because you are lucky enough to have suggested and sold $200 bottles of wine instead of the lowly $20 bottle. TIP your server. Don't judge their job unless you've done a day in their shoes. edit: the first inaugural use of the fine epithet by which to express
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britcook: I see your logic however a server is not responsible for what management and/or owners do with wine mark up. Tip them according to what is ordinary and customary and not cheat them for their running their ass off efforts in your pleasurable dining experience.
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I think my neighbourhood wine bar does this too. I like that approach. Should optimize liquor cost and hopefully that wine bar can offer a large selection at a reasonably fair price.
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Shit, I work in the service end and I count on that wine sale to raise my check average and more $$$ to pay my bills. If you are annoyed, then don't eat out and order wine.
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Chef all the way. The experience is with you forever in so many dimensions. Perhaps I haven't had a $1000 bottle yet...
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Cookworks and sexual tension! I wondered myself as I saw the flicker in her eye and ask if she could touch someone's pants.... Did anyone notice some of those pancakes were a tad dark and almost burned? Blinded by hunky fireman I guess.
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Hhhhhmmmm. No obsession indeed. Don't taint this thread into how a "black" was "buzzed" into a retail store or arbitrarily stopped by police. That is NOT what it is about. Sorry luv, but I've been mistaken for many things in many places, worldwide. I don't ever pull that card, evah, as my ace in an argument -- May show some degree of admission of small mindedness in practice. I'm above all of that petty shit. And who shouldn't?
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Matthew: Can you share one of your fondest anecdotal experiences with your work with FN? Something silly with Alton or Mario? A good laugh was had? (even if it did require a little time and/or space -- doh!) Again, thanks! Lynn
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Today's episode of those two harpies was the first I sat through beyond their opening sequence of "We've got a TV show!!" at high decibels. *whispering low voice* The horror.... *pause* The horror!!!!!!!!! Note to self, never subject myself to that level of abuse again! Must get into my kitchen and cook something instead!
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Mee tooo! Either a McD's or a determination of which was the lesser of all evils and just try it and eat something as benignly as possible.
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I'm old school with what used to be a pleasant experience, meal included, so this is nice but still sad to me nonetheless.
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I will stroll in, ignore the parking lot, if there is one, and request a menu. After reading cover to cover I then proceed with a wine list. If it is enough to hold my attention, I'll grab myself a cocktail at the bar and take a look around. Does the food look good? (Not necessarily some architectual gravity defying sort either, but appealing to the eye and thoughtfully plated). Having scrubbed every micro inch of an entire restaurant, but surely not in one go of it (!) I will peer around and will see the signs of pride (read cleanliness) or a lack thereof. Then I rely upon what I'm smelling. As with everything, I run on a sliding scale. A little funky but some good smelling soulfull food, then I'll throw caution to the wind and take the health risk.
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Boy Meets Grill has been the first effort Bobby Flay has been a part of that didn't make me opt to instead scoop the cat box, pull weeds from my garden or something that is a high groan factor task but needed to be done. The show is starting to grow on me.
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In the thread that inspired my membership to eGullet I remember you stated FN was seeking out to satisfy the regionality of foods and market. (Ms. Paula Deen for her down south goodness comes to mind). But what happened to FN in developing and promoting the exceptional cusine of the Pacific Northwet? What about Tom Douglas? Caprial Pence? For that is where I grew up and unabashedly admit to having a somewhat small bias, but I think is one of the most fabulous for culinary adventures simply out of the sheer abundance of seafoods, produce, cheeses and poultry and the diveristy and vast ethnic influences to that area. Again, thanks!
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Reminded me of a recent conversation with my adorable wild Northern Irishman. He retorted a fav Monty Python line "American beer is like making love in a canoe -- it's fucking close to water!"
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What would you like to have developed further that didn't make the airwaves? In view of the current batch of "comedic" less than serious programs I would be interested in the directions you wanted to pursue, given your fabulous track record, would have been brill. Thank you for your time and attention in this Q&A.
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Infusions, Extractions & Tinctures at Home: The Topic (Part 1)
beans replied to a topic in Spirits & Cocktails
How about some wormwood? Opps that would be in the direction of Absinthe.... *sigh* -
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