For Memorial Day, I had the children play chase and tug-of-war with the dogs and practice the piano instead of taking an expensive trip to the zoo, so I could save the rest of my allowance for an emergency.
Let it run out on its own. It is trying to work hard on complex carbs. That takes more time and is much slower. You can add some BeanO to speed it up, but it may over flow. Wait till it ferments out for a week, then add the BeanO. It will have less to convert and will start back up slower.
Patience comes to those who wait...... yeah, right!
I am in a similar boat. I usually drop two digits though and round. I was a server for two months and had an eye opening experience. I learned about the hard work involved in working as a waiter. I generally stick to the 18-20% range, but sometimes go a little over.
I have only left a really bad tip once. I was at a restaurant in Israel, where 10% is the standard, and had such bad service that I left a shekel (about 25 cents) on a meal that cost about fifteen dollars.
I do a straight 20% rounded to the nearest dollar. Just makes things fair and simple!
Suzanne
Social Media Specialist
CareOneDebt Relief Services http://twitter.com/AskCareOne
I do a straight 20% rounded to the nearest dollar. Just makes things fair and simple!
Suzanne
Social Media Specialist
CareOneDebt Relief Services http://twitter.com/AskCareOne
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
Please tip for take-out if the restaurant primarily has sit-down service. The server who is getting your order together may have lost the chance at taking a table because they are busy with your order, and it certainly takes their time away from their sit-down customers.
Also, your order might be under their "server number" so the price of your order is added to their overall sales total for the night.
thanks so much for this entry!
i have always been open minded but then i got myself in a boring
life and i didnt really know why..
the thing is, this was the most happy thing a did in years :3~
this alone, worth it!
Remind me about something. Do I need to stir my mixes any time during fermintation. Black Beards Rum and mash for shine. Sugar water cornmeal. BBR ihas a slow bubbles like a pin head, you can see on the reflection of the top of the mix amd the shine is really bubbling good, bigger bubbles. What to do, what to do.
Willieboy
My post VANISHED. try this again. I found a spot to store my mixes in the house so the shed is out. One batch I used 7 cups of sugar and 1 1/2 cups yellow corn meal and one package of Red Star Pasteur Champagne Yeast. We will see how this comes out. I am also trying a batch of Black Beards Rum. Also with the same yeast. I will let you know how all this comes out in about two weeks. Any tips on future batches.
I agree with Sam, I do not tip when I pick up food.
Keep in mind I also live in Washington State where servers are paid the minimum wage of $8.55/hour which is the highest in the country.
I take issue with servers *expecting* an automatic 20% tip for mediocre service. I know they expect this because my sister works in a kitchen and says the servers get annoyed when patrons leave anything below 20%. The servers also are not expected to share any of their tip with the back of the house. If you like the food and want to make sure the cooks get their due you have to expressly state that a specific portion of the tip goes to the back of the house. Otherwise the cooks that bust their ass take home 1 to 2 percent, which my sister says is about $10 a night. Ridiculous.
Wait, we have to tip on take-out? But they're not serving you. I walk in, I pay, I walk out. They're not bringing you refills or napkins or extra ranch etc.
Willieboy, I used Seven cups of sugar in the three gal. batch of Shine this last time and a one and onehalf cups yellow corn meal with Red Star Pasteur Champagne Yeast. This is the first time for me to use this yeast. We will se how things come out... I did find a spot to store them inside this time... Also making a three gal. batch of Black Beards Rum. First time for that, using the same yeast in it too.
Servers always deserve a tip. If the food's bad, that's not their fault; the cook gets paid whether it's good or not. But the server only gets paid a minimal (not even minimum) wage. Even if the server makes mistakes, they have bad days like the rest of us. They still deserve to get paid for doing their job.
I tip $5 for anything under $25 and $10 for anything over. If the service or food is bad, I talk to the manager, I don't send the server home without a paycheck.
Similar to the Easy 20, but I do a combination of the Easy 15 and the Clean Tipper.
Drop the last digit (=10%), add half of that (+5%), then round up to the nearest dollar, so it ends up being 15-20%
Being frugal also means sometimes being skeptical. Take everything the Environmental Working Group publishes and pushes with a grain of salt. It's an activist organization with a particular agenda.
Servers do not always deserve a tip. There are bad servers / restaurants / cooks out there and I don't feel like it is necessary to tip them. If I tip them it will only encourage their behaviour - if they are bad at what they do, then I prefer not to tip, and hope that that encourages them to leave the industry.
On the flip side I have no qualms about leaving a 30 - 45% tip for people that do their job well. I want those people to continue in the business. In the end good and bad balance out.
Zero tippers are not complaining. We are just not encouraging people to do a bad job.
I like the guy who says "I'll take all the cash and just put it on my card." He then proceeds to take the cash from everyone else--who tipped generously so they don't look like cheapskates. Then he pays a 5% tip. Why do I know so many people like this?
Personally, I start with the "easy 20" and work down from there if the service was very bad.
We use Blue Lizard Sensitive Skin, a 3 on the scale. It's one of the few sunblocks that does not give my daughter a rash on her face. We do hate applying it. It is interesting to see how something that appears so simple on the active ingredients list still contains a lot of inactive ingredients that are a little less simple.
There's another form of geek tipping, when you want the total to be a funny amount, like $11.11 or $12.34 or $24.68. You can't always make it happen, but usually there's some way of giving a reasonable tip and ending up with something like this.
For anything less than $100 I just double the first number and round up a dollar. If the bill is over $100, I double the first 2 numbers and round up. Super easy. As long as the service isn't abyssal, I always tip 20% - waiting and restaurant work is hard work.
For Memorial Day, I had the children play chase and tug-of-war with the dogs and practice the piano instead of taking an expensive trip to the zoo, so I could save the rest of my allowance for an emergency.
Warman
Let it run out on its own. It is trying to work hard on complex carbs. That takes more time and is much slower. You can add some BeanO to speed it up, but it may over flow. Wait till it ferments out for a week, then add the BeanO. It will have less to convert and will start back up slower.
Patience comes to those who wait...... yeah, right!
yep, that certainly seems easiest.
I am in a similar boat. I usually drop two digits though and round. I was a server for two months and had an eye opening experience. I learned about the hard work involved in working as a waiter. I generally stick to the 18-20% range, but sometimes go a little over.
I have only left a really bad tip once. I was at a restaurant in Israel, where 10% is the standard, and had such bad service that I left a shekel (about 25 cents) on a meal that cost about fifteen dollars.
I do a straight 20% rounded to the nearest dollar. Just makes things fair and simple!
Suzanne
Social Media Specialist
CareOneDebt Relief Services
http://twitter.com/AskCareOne
I do a straight 20% rounded to the nearest dollar. Just makes things fair and simple!
Suzanne
Social Media Specialist
CareOneDebt Relief Services
http://twitter.com/AskCareOne
I always leave cash as a tip.
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
I always leave cash as a tip.
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
I always leave cash as a tip.
A credit/debit tip isn't received by the server until they get their paychecks, usually, and that can take two weeks. Also, if the server has to "tip-out" the bus boy or bar staff, they have to do it in cash every night. Since so many people now pay with cards, this can leave the server with little or nothing in cash at the end of the night.
I always write "cash on table" on the tip line of the credit slip. This also prevents the cashier from "adjusting" your tip. This does happen..........I work in a bank customer service center, and we frequently get calls about restaurant debits that are not what the customer signed for.
Please tip for take-out if the restaurant primarily has sit-down service. The server who is getting your order together may have lost the chance at taking a table because they are busy with your order, and it certainly takes their time away from their sit-down customers.
Also, your order might be under their "server number" so the price of your order is added to their overall sales total for the night.
I tip about 10% for take-out orders.
thanks so much for this entry!
i have always been open minded but then i got myself in a boring
life and i didnt really know why..
the thing is, this was the most happy thing a did in years :3~
this alone, worth it!
Remind me about something. Do I need to stir my mixes any time during fermintation. Black Beards Rum and mash for shine. Sugar water cornmeal. BBR ihas a slow bubbles like a pin head, you can see on the reflection of the top of the mix amd the shine is really bubbling good, bigger bubbles. What to do, what to do.
Willieboy
My post VANISHED. try this again. I found a spot to store my mixes in the house so the shed is out. One batch I used 7 cups of sugar and 1 1/2 cups yellow corn meal and one package of Red Star Pasteur Champagne Yeast. We will see how this comes out. I am also trying a batch of Black Beards Rum. Also with the same yeast. I will let you know how all this comes out in about two weeks. Any tips on future batches.
I agree with Sam, I do not tip when I pick up food.
Keep in mind I also live in Washington State where servers are paid the minimum wage of $8.55/hour which is the highest in the country.
I take issue with servers *expecting* an automatic 20% tip for mediocre service. I know they expect this because my sister works in a kitchen and says the servers get annoyed when patrons leave anything below 20%. The servers also are not expected to share any of their tip with the back of the house. If you like the food and want to make sure the cooks get their due you have to expressly state that a specific portion of the tip goes to the back of the house. Otherwise the cooks that bust their ass take home 1 to 2 percent, which my sister says is about $10 a night. Ridiculous.
Wait, we have to tip on take-out? But they're not serving you. I walk in, I pay, I walk out. They're not bringing you refills or napkins or extra ranch etc.
Willieboy, I used Seven cups of sugar in the three gal. batch of Shine this last time and a one and onehalf cups yellow corn meal with Red Star Pasteur Champagne Yeast. This is the first time for me to use this yeast. We will se how things come out... I did find a spot to store them inside this time... Also making a three gal. batch of Black Beards Rum. First time for that, using the same yeast in it too.
This is exactly what I do, too.
Servers always deserve a tip. If the food's bad, that's not their fault; the cook gets paid whether it's good or not. But the server only gets paid a minimal (not even minimum) wage. Even if the server makes mistakes, they have bad days like the rest of us. They still deserve to get paid for doing their job.
I tip $5 for anything under $25 and $10 for anything over. If the service or food is bad, I talk to the manager, I don't send the server home without a paycheck.
Similar to the Easy 20, but I do a combination of the Easy 15 and the Clean Tipper.
Drop the last digit (=10%), add half of that (+5%), then round up to the nearest dollar, so it ends up being 15-20%
Being frugal also means sometimes being skeptical. Take everything the Environmental Working Group publishes and pushes with a grain of salt. It's an activist organization with a particular agenda.
Servers do not always deserve a tip. There are bad servers / restaurants / cooks out there and I don't feel like it is necessary to tip them. If I tip them it will only encourage their behaviour - if they are bad at what they do, then I prefer not to tip, and hope that that encourages them to leave the industry.
On the flip side I have no qualms about leaving a 30 - 45% tip for people that do their job well. I want those people to continue in the business. In the end good and bad balance out.
Zero tippers are not complaining. We are just not encouraging people to do a bad job.
I like the guy who says "I'll take all the cash and just put it on my card." He then proceeds to take the cash from everyone else--who tipped generously so they don't look like cheapskates. Then he pays a 5% tip. Why do I know so many people like this?
Personally, I start with the "easy 20" and work down from there if the service was very bad.
We use Blue Lizard Sensitive Skin, a 3 on the scale. It's one of the few sunblocks that does not give my daughter a rash on her face. We do hate applying it. It is interesting to see how something that appears so simple on the active ingredients list still contains a lot of inactive ingredients that are a little less simple.
There's another form of geek tipping, when you want the total to be a funny amount, like $11.11 or $12.34 or $24.68. You can't always make it happen, but usually there's some way of giving a reasonable tip and ending up with something like this.
For anything less than $100 I just double the first number and round up a dollar. If the bill is over $100, I double the first 2 numbers and round up. Super easy. As long as the service isn't abyssal, I always tip 20% - waiting and restaurant work is hard work.