Peter B Wolf

I will never understand why in the world would anyone travelling for pleasure, fun, and especially vacation/holiday, need the above. On a business trip, or if anyone left at home has a child or elderly or infirm, it would be necessary to have a phone handy. But TV, especially when one does not speak the language of the country visited? Now, air condition if one is used to it, OK. And yes, bath and toilet is a must. If I can shave a few bucks off the room rate by not requiring these amenities, it's a GO !!

Toasted Bagel, open face, Vermont Chevre, Jalapeno Pepper Jelly Oven toasted Hoagie bun, Genoa Salami, Cooked Salami, Coppacole, Prosciutto, Mortadella, Provolone, Boston Lettuce, Sliced Tomatoes, EVOO, WineVinegar, fresh Oregano. Root Beer or Moxie

Wife just got the ORECK at Chrismas, the small 'under-arm' cannister one came with it. She loves it, well I do to, and my 12 year old is really into Vacuuming! I think we paid around $ 375. Have to ask ( I don't have any money , she got it)

Steven, I agree, and my input to your statement (follows below it) "................-- "having your own place" -- has always been the number-one fantasy of aspiring chefs, so for people with that aspiration a line-cook job is an educational "expense," not a real salaried position. If you talk to the line cooks at any restaurant above the middle-market level, you will find that many if not most of them think they're working towards ownership (even though they have about as much chance of success as the average law-firm first-year associate has of making partner)....." ...'even though they have about as much chance of success'.... And I agree with that. I am past that stage, and also had no success. Reason, my dreams were set too high. I only wanted a particular type/kind of place of my own, and cook and serve only what I thought was what people wanted, or rather what "I" wanted. Two of the biggest set-backs with this type of thinking were, no initial personal Capital to build from scratch a freestanding establishment and furnishing it. No sponsor/ investor nor lender was interested in my concept, plus I would not budge to my concept. I never ever wanted to take over an established place, 'I was too good for it'. And, maybe 'stuck' in a geografical location for some stupid personal reason(s). Women, Wine and Song. And to be really honest? I am not that great a cook/chef or at least do/did not have enough self confidence. I still made out, cooked/chefed for over 48 years, am happy, and would do it all over again.

No, you are not alone. I despise plastic in any form to drink or eat from or out of, or even with. That alone keeps me away from Starbucks, not just the Brew.

Chef Fowke, No, you are not the only one here who remembers Escoffier. But I do not think neither one of us knew him personally, although I am surely a bit older than you. I agree with your whole post. Must say you were lucky to have a University education. I don't, neither did I ever go to highschool, and still made it and retired, not rich but comfortable. Yes 60 hour weeks, and that in split-shifts at the beginning were the norm. Or working on a decrepid 1905 Ocean Liner, cooking for 1200 passengers (emmigrants to Canada), working on oil-fired stoves with 4inch plates that warped after each Atlantic crossing. Sleeping with 5 other young cook commies in a cabin 6X12 feet. Guess what, I loved it! Hey guys out there, read this again what Chef Fowke has to say: "That is reality and there is no reason to cry over it. Work hard in creating your own opportunities. Sometimes it takes more then a big pay cheque." And start "LOVING" to cook!! Rewards will be there.

Here is something of great concern. Yes, tipping, as it is commonly known by the average restaurant guest, should only be added to the price of the food without tax. This can or maybe even should include individual beverage(s) service, except ‘Wine by the Bottle’. In my opinion, bottled wine sales have a huge mark-up, and adding a ‘gratuity’ of the (now recommended) 20% is outrageous. I also do not believe that any establishment’s management should ever automatically add a ‘service charge’ or gratuity to anyone’s bill except if a party consists of more than 6/8 people. This should also be clearly conveyed to the patron at the beginning of the order taking. But here is what I do not completely understand: Right here on eGullet, and in other forums, or in conversations with people in ‘the industry’ or even just simple daily ‘restaurant goers’ has it been common practice to ‘tip’ or expect to ‘get tipped’ a whopping 20 percent of the bill. Can someone please explain this to me? In the Sixties and Seventies and even the Eighties, people normally never tipped more than 15 percent, and many still thought that 10/12 percent was plenty. Now, I know prices have gone up, and especially the cost of living and everything else, but what made us change the “PERCENT POINTS”. I mean, lets say in 1965 a Steak was selling for $ 15.00 (all numbers appearing here are just hypothetical), the ‘tip came to 15%, so that was $ 2.25. Today the Steak is $ 28.00 and the server gets $ 5.60 (20%) Why has the price of steak gone up (by inflation and other) 86% but the ‘Tip’ by 148%. You can apply the math to any real menu figures and might understand this kind of math better then I can.

FiFi, You should enter the dark world of 'Professional Kitchen Designer'. Your thinking it out is proper and makes sense. I have worked in professional kitchens, where the layout and aquisition of equipment/appliances was done first and then a menu made. Completely wrong!

Don't skimp on ventilation. It's really hard to convince people of the importance of good ventilation, but quality of ventilation may be the biggest difference between professional and amateur kitchens. You should, if you can afford it, get a serious hood and have it professionally installed -- and if you can get an HVAC person to look at your space and judge your needs in advance, even better. If you're going to be making pizza there, good ventilation is a must. Make sure 'Ventilation' does not just mean 'Exhaust'. Proper fresh air supply is often overlooked. That HVAC person is needed. "Air exchange" is the keyword here!! To quote FG: "get a serious hood and have it professionally installed -- and if you can get an HVAC person to look at your space and judge your needs in advance, even better." I also recommend to look into local building codes and Fire Dept. for proper insulation between stove/oven, cabinets and backwall. And, as FG says: 'Counter-top material'.

I also swerved away from the topic. I apologize.

Steven, your quote: “………I'd be interested to see some real adjusted comparisons: what similarly situated restaurant workers in the US and Canada take home before taxes, after taxes, and after adjusting……..” Let me try to comment in my limited writing experience. Do we not need to be more relative about this? “Take home”, in Dollar amounts (or for that matter, in any currency of the world) does not mean anything, if there is no comparison possible. Unless one is able to cite the buying power of this amount. Cost(s) of living in various areas in the US or other countries must play a role in this equation if reality matters. What I mean is, if I (not married) work as a cook, say with about 5/8 years work experience in at least 3/4 places of different types of cuisine, in Manhattan and also live there in a ‘flat’ or whatever, what will my ‘take-home pay’ allow me to do. While we are in the ‘food’ area of life, let’s mention food to buy for home use. What does a loaf of bread cost, how much is a pound of bananas, a cup of coffee over the counter. NOW, translate that into “minutes to work for it” and compare the same cook’s pay in the same work environment (type of establishment) but living in Omaha NE or Divide CO, with how many minutes he has to work to get the same things as mentioned. I always get upset reading news print or other media, when mention is made about how a worker in Algeria or Swaziland is making only $ 0.078 (that’s not quite 8 cents US !!) an hour and no mention is made that a loaf of bread also costs only about 5 cents US. No mention of buying power of wages earned. I know I am most likely exaggerating, and do not try to downplay these people’s dilemmas. But please everyone, put everything in the right perspective. These same ‘comparisons’ or ‘half-news’ are made by the media constantly. “XYZ Company” ‘lost’ four Million Dollars during the first quarter” ! No one tells me, that they did not loose 4 mill., they just did not have the expected or forecasted or budgeted volume of business !! Right? When I loose five dollars in the street, they are “lost”, gone, perdu, futsch, weg. But if I do not earn through wages or salary 5 thousand dollars this year I can not say “I lost” five grand. I never earned them. Will some of you, economists – journalists – and people with more wisdom then I, out there enlighten me. That’s right, ain’t got nothing to do with no cooking, Sorry (S in Caps and ‘good’ English)

Well, I am retired now (Dec ’99) after 48 years in the ‘business’. No, ‘I never sold Bibles’ or ‘Pump Gas’. Was never out of a job, except when I took time out between working and looking. Usually looked while still working. Got fired once because of a ‘canny’ remark to the Manager. But believe it: with two weeks ‘severance pay’. I guess he liked me. Early years were often just up to or a bit over one year. I always felt, the entire learning one could get at one place, should be gotten in one single year. And then everything else became repetitious. I also belonged to Unions in the earlier years, as many of the places where Union Shops, but I found out Unions were not getting me the pay I could demand, and nearly all the time I received it. I suppose my European training as cooks apprentice helped with that. Must say that was in the sixties and seventies. More than once was I approached to take a job offer. At times I even declined. I once quit after one week, because they started charging me for my meals. I told them I could eat more; they not noticing then they could ever charge me. Especially high cost items. By the way, I never did indulge in those expensive items, and I think whole heartedly most chefs do neither. Always satisfied with just a bit of this and a bit of that. With all the tasting needed constantly, one got filled up. Now to the tricky, and it is tricky, question. Do cooks/chefs get paid enough? Maybe not in some others’ opinion. In my opinion, the ones that deserve to get paid well will. But one must first differentiate between cooks/chefs that ‘cook’ and others that are so called ‘food preparation workers’ as many ‘line-cooks’ are. Look around; more importantly ask around, how many of these people actually seeing there jobs as a career to be in. I mean to be a cook, wanting to be a cook, love to cook and not only look at it as a job. Which by the way many only look at as temporary. I have yet to meet a ‘cook’ in his early or mid twenties, who says he wants to do this (cooking), all his life and for the rest of his life. And the few that do, ok so I did not meet everyone, will get their pay and will move on and up, and/or diversify, but stay in the Hospitality Industry. And that’s where that “LOVE” gets in!! Employers tend to recognize talent and promote. To quote Tommy and I respect his views: “It seems that you can teach just about anyone who has a fair amount of sense, organization, discipline, and cooking knowledge, how to cook in a kitchen environment. “ This is not true, many of our esteemed chef members will testify to that. “Cooking” is not ‘jobbing’, “Cooking” is ‘wanting to’!! Katherine you can’t compare: ‘Kitchen workers’ with ‘cooks’ “On the other hand, agencies do have various ways of calculating the cost of living in an area to define the living wage there. Around here, a typical kitchen worker earns much less than that. “ Jersey13: Nothing ever will be ‘Jim Dandy’. So, did I get paid well, I think so. First of all I choose my places of work. Second, I rather worked at times for less money then I could have gotten elsewhere, but the ‘environment’ was healthy and the awards were gratification. Other jobs allowed me to travel, which is one of my all time desires; I wish I could do more of yet. I also ‘fell’ into a position (well applied for it) where I was able to teach/instruct. And that was not only ‘cooking’, but the whole business of menu making, purchasing, quality and cost control. Did that pay well? Yes, and it showed me the world. Things like that can not be enumerated in Dollars. When I was in the position(s) of hiring and firing, I never hired a person for the job at stake, if his second question in an interview was “How much does the job pay?” Seldom would I hire a worker if on their application was “money” as the answer to ‘reason for leaving’. Would I ever today go into the ‘Business’ again, if young again but with all the know-how I have today? Yes, a resounding YES. Thanks for listening.

I grew up with them. Also still used them into the late seventies. They do not work well on electric stoves ( 'plates' worse than 'rings' ), because they are never completely 'flat' after extensive, or even once, use. Un-even heating too. Old fashioned coal stove, where you could remove top plates for direct fire: IDEAL! Gas works well also. Yes they needed 'seasoning'

Morse's is about a mile up the road from me. I'm pretty sure it's available year round under the new owners - who are doing a dynamite job with the place after many years and several owners who ran into problems. Thanks Nickn, did not know about new owners. I guess last batch bought there lasted me longer than expected, I still have a pint left, plus don't eat much of that kind of 'hardy' food during the heat of the last two days here in Maine.

Terrace Dining Room, Bradley International CT, early Sixties, two tiered seating overlooking the entire runways and docking area, Dancing to live five piece orchester on Friday and Saturday nights. We used to do approx. 600/700 dinners those night. Very upscale for that time

Here is that 'Heini Immigrant' ! ......was under the impression that a "Delmonico" is not of the same breed as 'NY Strip, Kansas City Strip.' All you cognoscenti out there is the 'Delmonico' not cut from the NAMP # 112 (Beef Rib, Boneless Ribeye Roll, Lip off) ?

....or to the crown jewels, with that 'left-hand-in-your-lap-thing'.: "WHAT ARE YOU DOING DOWN THERE ??"

To quote Steven: "European-style is considered appropriate in America by most etiquette authorities, and seems to be eclipsing the American style. "...... and Sandra: "....- also I have always wondered, what exactly are they doing with their hand on their lap while they are using the fork?? "........ Would you like to speed up the 'eclipsing'? Just ask them directly ' What in the world are you doing down there with your hand RIGHT NOW?...Hands usually come up quickly.

My Grandmother always made it. But never with crop from 'BEVOR' September or October harvest. Don't ask me why. I buy mine at "Morses Sauerkraut" in Waldoboro Maine. Six to eight pound at the time. It's not even available bevor October.

My wife's Grandmother, she turned 100 in '98 and decided to call it quits one month after that Birthday. She loved going out, and also eat quite well but also mostly simple food. She had no big clue what Gourmet food was, and thought everything that looked good was 'delicious'. Well, she always drank 'just a glass White Wine', and always but always put a spoon of sugar in it, and stirred it with her teaspoon. I had to look away, always.

Wartime (The BIG one) was not too bad in Germany, but post-war in the Russian occupied Zone was. Grandma used to bake? a cake made of grated Sugar Beets and used (previously brewed) Coffee Grounds (ersatz Kaffeemehl / made of Barley) and a stolen Egg. Also "Swedish Knaeckebrot" made of dried peelings of cooked Potatoes. Everyone got sick from that one, because of the usage of human manure from sesspools on the potato fields as fertilizer.

Wartime (The BIG one) was not too bad in Germany, but post-war in the Russian occupied Zone was. Grandma used to bake? a cake made of grated Sugar Beets and used (previously brewed) Coffee Grounds (ersatz Kaffeemehl / made of Barley) and a stolen Egg. Also "Swedish Knaeckebrot" made of dried peelings of cooked Potatoes.

I'm pretty sure FG just said you get to decide. OK then I choose Big-Ass Mushroom. Perhaps the culogrande mushroom? "Culatello", is already reserved for (see direct quote on 'GOOGLE Search' DolceVita Cuisine: Prosciutto ... products, there are myriad Tuscan and Umbrian prosciutti, prosciutto di montagna (mountain ham) and the greatest delicacy of them all - culatello, a legendary

"sittin' on the dock of the bay..." ...or in Kobenhavn's (DK) harbor

I used to travel extensively as a civilian employee for DoD (USAF, USMC & USA) just about all over the world. In the '80s we used to be restricted to certain amounts per meal per Day, not to exceed the daily area established 'per Diem'. Itemized Receipts needed be provided at end of travel and a travel voucher be filed with the local accounting department. Some changes applied later, no receipts were needed except a lodging receipt. Also legid travel times were logged to determine meal entitlements. Area per Diems are US Gov. established and apply to all branches.