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Thread: Misc. Food Thread

  1. #1

    Misc. Food Thread

    We are vacationing in Canada, and I was trying to explain Poutine to my wife. She doesn't get it, and won't try it. Then we found these. I couldn't quite pull the trigger to spend 3 Loonies to try them.

    image.jpg
    I saw a door that said exit only. So I entered through it and went up to the guy working there and said "I have good news. You have severely underestimated that door over there. By like a hundred percent." Demetri Marti

  2. #2
    Quote Originally Posted by chrisrenrut View Post
    We are vacationing in Canada, and I was trying to explain Poutine to my wife. She doesn't get it, and won't try it. Then we found these. I couldn't quite pull the trigger to spend 3 Loonies to try them.

    image.jpg
    I lived in Quťbec for my 2 year sabbatical. My first companion made poutine. Following my parents advice/commandment to try everything I dutifully ate the meal. I haven't had poutine since. Unfortunately for me, Jay from Modern Family, wasn't around.
    https://m.youtube.com/watch?v=ekzaRINoe0I
    "Don't apologize; it's not your fault. It's my fault for overestimating your competence."

  3. #3
    When open The Annex in Salt Lake has delicious poutine


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  4. #4
    Handsome Boy Graduate mpfunk's Avatar
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    Quote Originally Posted by Diehard Ute View Post
    When open The Annex in Salt Lake has delicious poutine


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    I love Epics beers, but have never been to the annex.

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    So I said to David Eckstein, "You promised me, Eckstein, that if I followed you, you would walk with me always. But I noticed that during the most trying periods of my life, there have only been one set of prints in the sand. Why, when I have needed you most, have you not been there for me?" David Eckstein replied, "Because my little legs had gotten tired, and you were carrying me." And I looked down and saw that I was still carrying David Eckstein.
    --fjm.com

  5. #5
    Quote Originally Posted by mpfunk View Post
    I love Epics beers, but have never been to the annex.

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    It's currently closed. Apparently the chef quit and took some of the staff so they're starting over.

    I really was enjoying this last chefs food, it'll be interesting to see what they do. They've not gone the brew pub trend instead having much higher end food, not sure if they'll keep that or not.


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  6. #6
    Sam the Sheepdog LA Ute's Avatar
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    "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
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    ďTrue, we [lawyers] build no bridges. We raise no towers. We construct no engines. We paint no pictures - unless as amateurs for our own principal amusement. There is little of all that we do which the eye of man can see. But we smooth out difficulties; we relieve stress; we correct mistakes; we take up other men's burdens and by our efforts we make possible the peaceful life of men in a peaceful state.Ē

    --John W. Davis, founder of Davis Polk & Wardwell

  7. #7
    Anyone here tried Blue Apron?
    Experiences?

    The recipes look a little complex, and neither of like to cook much....
    So it looks a little daunting...

  8. #8
    Quote Originally Posted by Brian View Post
    Anyone here tried Blue Apron?
    Experiences?

    The recipes look a little complex, and neither of like to cook much....
    So it looks a little daunting...
    If you like bland food, blue apron is for you.

  9. #9
    Senior Member Scorcho's Avatar
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    Tipping at restaurants is becoming too complex for my simple mind. In Italy its offensive to tip, because that fee was already included in the price of the meal. In Spain, it’s not required to tip and if you do, no more than 10%. France just 5%. In the U.S. I’ve always tipped on a sliding scale between 10-20% (10% for bad service, 20% for great service). My Father who has never given a penny more than 10% to anyone his entire life taught me my restaurant etiquette, and then my wife fixed me.


    However, am I being a cheap bastard when I order take out, drive to pick it up myself and then don’t tip? I’ve always believed that if you are waiting on me, bringing me food/drink you deserve additional compensation. If I’m doing most of that myself, should I tip?


    Someone who subscribes to Maxim or GQ help a brother out, what is the proper etiquette for picking up food (tip or no)?

  10. #10
    Quote Originally Posted by Scorcho View Post
    Tipping at restaurants is becoming too complex for my simple mind. In Italy its offensive to tip, because that fee was already included in the price of the meal. In Spain, itís not required to tip and if you do, no more than 10%. France just 5%. In the U.S. Iíve always tipped on a sliding scale between 10-20% (10% for bad service, 20% for great service). My Father who has never given a penny more than 10% to anyone his entire life taught me my restaurant etiquette, and then my wife fixed me.


    However, am I being a cheap bastard when I order take out, drive to pick it up myself and then donít tip? Iíve always believed that if you are waiting on me, bringing me food/drink you deserve additional compensation. If Iím doing most of that myself, should I tip?


    Someone who subscribes to Maxim or GQ help a brother out, what is the proper etiquette for picking up food (tip or no)?
    I think you are fine not tipping on takeout, but i only subscribe to the Family Handyman.

  11. #11
    Quote Originally Posted by Scorcho View Post
    However, am I being a cheap bastard when I order take out, drive to pick it up myself and then don’t tip? I’ve always believed that if you are waiting on me, bringing me food/drink you deserve additional compensation. If I’m doing most of that myself, should I tip?
    I don't know proper etiquette, but I usually don't tip for carry out. Where they get you is when the credit card reader makes you select a tip amount before you sign. You can select 15%, 18%, 20% or "other". I have a hard time not picking 15% in that situation, even though I'd like to pick 0%.

  12. #12
    Quote Originally Posted by Scorcho View Post
    Tipping at restaurants is becoming too complex for my simple mind. In Italy its offensive to tip, because that fee was already included in the price of the meal. In Spain, itís not required to tip and if you do, no more than 10%. France just 5%. In the U.S. Iíve always tipped on a sliding scale between 10-20% (10% for bad service, 20% for great service). My Father who has never given a penny more than 10% to anyone his entire life taught me my restaurant etiquette, and then my wife fixed me.

    However, am I being a cheap bastard when I order take out, drive to pick it up myself and then donít tip? Iíve always believed that if you are waiting on me, bringing me food/drink you deserve additional compensation. If Iím doing most of that myself, should I tip?


    Someone who subscribes to Maxim or GQ help a brother out, what is the proper etiquette for picking up food (tip or no)?
    For takeout, I'll usually tip around 10% if it is a locally owned, small restaurant. I won't tip if it is from a national chain.
    I saw a door that said exit only. So I entered through it and went up to the guy working there and said "I have good news. You have severely underestimated that door over there. By like a hundred percent." Demetri Marti

  13. #13
    Quote Originally Posted by Scorcho View Post
    Tipping at restaurants is becoming too complex for my simple mind. In Italy its offensive to tip, because that fee was already included in the price of the meal. In Spain, it’s not required to tip and if you do, no more than 10%. France just 5%. In the U.S. I’ve always tipped on a sliding scale between 10-20% (10% for bad service, 20% for great service). My Father who has never given a penny more than 10% to anyone his entire life taught me my restaurant etiquette, and then my wife fixed me.


    However, am I being a cheap bastard when I order take out, drive to pick it up myself and then don’t tip? I’ve always believed that if you are waiting on me, bringing me food/drink you deserve additional compensation. If I’m doing most of that myself, should I tip?


    Someone who subscribes to Maxim or GQ help a brother out, what is the proper etiquette for picking up food (tip or no)?
    I've never worked in food services but my wife has and she has a different point of view on tipping on take out. Depending on the restaurant it is usually the bartender, hostess or an assigned waiter who manages all of the takeout. She hated those assignments because you were usually covering your job while also doing takeout orders, which meant that you weren't serving people or making money like you normally would. So, yes you aren't getting the same amount of service, but that person helping you also isn't earning tips otherwise, so it stinks for them.

    Because of that we've always tipped on takeout (only on restaurants where they have servers, if the place is basically just a drive thru, then I usually don't tip). I've found too that when you do tip a full amount that often they'll brighten up and give you stuff like a free dessert or whatever. (That would also indicate that most people probably don't tip on takeout).

    The other thing that my wife was good to point out to me is to watch and see if your server is slammed or if the restaurant is overbooked. Of course the service slips, which is not really the server's fault, but then coupled with working like crazy they also make less money. So I try not to ding them for that either. I usually tip 20+%, but I also don't usually go to expensive restaurants so the difference between 15% and 20% isn't much. the '+' is because I'm too lazy and round up.

    Finally, and this one cracks me up, but the first time she was bussing tables at a restaurant she dropped a tub of plates in the middle of the restaurant and was mortified. After all the wait staff came up and congratulated her because they said people are usually sympathetic and will tip more when they see that sort of thing.

  14. #14
    Quote Originally Posted by Rocker Ute View Post
    The other thing that my wife was good to point out to me is to watch and see if your server is slammed or if the restaurant is overbooked. Of course the service slips, which is not really the server's fault, but then coupled with working like crazy they also make less money. So I try not to ding them for that either. I usually tip 20+%, but I also don't usually go to expensive restaurants so the difference between 15% and 20% isn't much. the '+' is because I'm too lazy and round up.
    I waited tables for years (after busing and hosting, think I started busing when I was 15), so I am a pretty good tipper (usually a bit over 20%, would only go under that if the service is pretty bad). One small correction - when the servers are super busy, the service slips a little, and their tips suffer, they are not making less money because the "being busy" means that they have more tables, so in my experience even if the average tip amount drops a little bit you still make more due to volume.

  15. #15
    Quote Originally Posted by Scratch View Post
    I waited tables for years (after busing and hosting, think I started busing when I was 15), so I am a pretty good tipper (usually a bit over 20%, would only go under that if the service is pretty bad). One small correction - when the servers are super busy, the service slips a little, and their tips suffer, they are not making less money because the "being busy" means that they have more tables, so in my experience even if the average tip amount drops a little bit you still make more due to volume.
    You are right, I guess I'm talking about effort vs tip amounts.

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