Nephilim00
Explorer
I prefer to order chain at a sit-down restaurant. Less chewy that way.
It's certainly made me less prone to spend any money there. I mean, for my health that's a good thing, I'm sure - but like, I could spend £8 at Maccie Ds and get a kind of bleh dry burger, chips that are roll a d6, 1-5 "meh" 6 "totally fresh hot and really nice", and a bleh fountain drink, or I could spend £8 at some random local fast-food joint like the Peri Peri chicken place just down the road from me, and get really nice peri peri chicken, great chips or wedges which are guaranteed just cooked for me and a cold canned drink (which is at least equal to the fountain drink).McDonalds selling their burgers at the same cost as other shops with better quality food has been to their detriment
Never had one in my life. Right outside my backyard is a railroad track and WNY was and still is a big manufacturing area. We used to play and get drunk back there and we'd come across unearthed opened barrels of god knows what it was in them. I'm pretty sure that's where the first pig for the McRib came from.I love that the McRib is this limited time beloved fast food offering. I hate the fact that it is disgusting.
Whether it's a fast-food chain, local restaurant or a high scale eatery I hate that there's never any consistency. I don't care if I'm spending $10 or $300 on a meal, I should be able to expect a certain level of quality....it's roll the dice
Well, “broasting” chicken has an interesting history.All this chicken talk makes me wish a fast food chain would arise that uses the broasted method. There is a joint in middle Minnesota in a rural town called the Brass Rail (not to be confused as the strip joint in Minneapolis) that makes a killer chicken dinner.
It's a backronym therefore there is a 98% chance it's completely and totally false and made up by some raconteur (often in the early through mid 20th century). Almost all backronyms are false, very very few exceptions. I can't offhand think of a single exception. The actual origin is unclear but the word appears first in English as being associated with "giving" when it's used in the 1600s to mean "tip" as in the sense of tell someone some useful-to-them semi-secret information (i.e. that the cops are coming, or which horse to bet on or whatever). Then by the 1700s it means "gratuity for service", which is probably an evolution from the information-tip sense. Before that? Who knows, but it's thought to be Thieves Cant related (as a surprising number of English words are).Just an aside but still relevant I believe. In the United States its customary to tip in many settings, eatery, barber, taxis, etc. I have always been of the mind that I should tip because I got good service, and I shouldn't have to tip to get good service. Apparently, that wasn't always the case and people would tip beforehand, "To Insure Promptness", thus the term tip. Has anyone else heard of this?
I agree, it's the absolute killer of places I like.Whether it's a fast-food chain, local restaurant or a high scale eatery I hate that there's never any consistency. I don't care if I'm spending $10 or $300 on a meal, I should be able to expect a certain level of quality.
Tipping is getting worse in the U.S. Wait staff are underpaid and customers are increasingly expected to foot the bill. Im not greedy, I understand cost are up, but please build it into menu costs. A lot of restaurants are now charging "service fees" to pay for benefits for employees. Its typically 3-4% on top of the bill. In Minnesota they passed a law indicating establishments must announce this ahead of time since a common practice was to stay mum until the check comes.
I was heading to a spot I liked last year. I was handed the menu and saw that the service fee was 18%... I was told by the waiter I was expected to tip on top of that!!! I left and went to an Irish pub instead (you cant throw a stone in St. Paul and/or Minneapolis without hitting 5 Irish pubs...its kinda weird).
A few hipster joint have tried the no tipping all built into the menu price, which is great, but folks still tip anyways...
Sure, but telling someone they have to pay 18% service fee and 20% tip? Even if it costs average out (the joint I went too was already above average in price for the city) just build it into menu costs.I have a few things to add to this.
1. If you order food at a restaurant, tip generously. 20% is the expected minimum. If you can't afford that, you shouldn't be eating out. That's the price of eating out in the United States.
I think the jig on this is up (at least in MN). I think some folks thought they could cleverly sneak in a service fee and folks would adapt out of habit.2. That said, places also need to pay their employees a fair wage. If you are charging a service fee (other than the amount for "large parties"), then that should be the amount for the service. Tipping should be a gratuity in excess of that, not just a way for the establishment to pay their workers without, um, paying their workers or telling you the actual price.
Yeap, its being built into credit card readers as a must answer option. Sneaky as a lot of folks are caught off guard and assume its expected. Folks are increasingly turning it down tho.3. In addition, I really don't like the fact that tipping has spread throughout all sorts of places. Look, I get it. It's a way for people to make more money. But you know what else is? Paying employees. I finally hit the limit when I was at a concert and buying an outrageously priced shirt, and was prompted to tip the person who sold me the shirt.