Restaurants have gotten so expensive……also recycling and phone apps (2 Viewers)

[culdeus]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

 

[Drunken knight]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

Don’t forget about the prop 12 California compliant pork, which has low supply

 

[culdeus]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

Don’t forget about the prop 12 California compliant pork, which has low supply

25% then?

 

[DA RAIDERS]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

Don’t forget about the prop 12 California compliant pork, which has low supply

25% then?

33%

 

[DA RAIDERS]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

and if you'd like the salmon, it's from norway

 

[Dr. Octopus]

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

This has merged with the tipping thread I know. Not sure what can be done about having two threads now on the same topic.

A few years back when I had a conversation about the church crowd not tipping well, I made a decision to go 30% tip. All the time. Don't think about it. Good service or bad. I'll also say I almost always seem to get excellent service.

It's not compensating for my Christian friends, who apparently don't tip well. It's just what I do.

I look at it simply as a cost of eating out. If I can't afford to do 30%, I don't go out.

And in reality, it's not that much given the reality that the minimum I'd tip is 20%. So the question isn't really tipping $30 on a $100 bill. It's spending $10 more than the minimum I would have spent. In the grand scheme of things, it's just not that big a deal.

Second point, is it "right" that the system is such that servers effectively have part of their salary paid by the customers? And shouldn't we force the restaurant to pay the servers? I think you can maybe make the case that yes, that should be the case. I also know plenty of restaurant owners, and it's a brutally tough business with razor-thin margins. It's fun to rant on a message board that they're greedy and raking in money because noobs like me are too dumb to buck the system. That's not my experience with restaurant owners. Most I know work their butts off for little profit.

But even if I didn't empathize with restaurant owners, what am I to practically do about it tonight if I go out to dinner? The system works pretty well for me. The restaurant seems happy to have a customer, and the server I'm assuming is happy with 30%. And I get dinner. And can go on to bigger problems I need to tackle.

this is the way.

$80 tab throwing and extra $4 bucks on the 20% tip to make it $20 really makes a server's day. so $96 or $100 same thing for the 15%ers $92 vs $96 does it really matter to me? nope.

i also have zero issues tipping less if the server is terrible. and there's no guilt on the ridiculous requests from the auto prompters

Seems to me this is where the dreaded "tip creep" issue comes in.

Soon the 15/20/25 scale becomes 20/25/30 (if its not already) with accompanying confusion and no apparent rationale...and in another 20 years its 30/35/40 and on and on.

I would rather the restaurant owners step up if servers aren't getting paid enough.

Keep it simple and don't make customers constantly work to compensate for a broken business model.

not for me. i don't buy the tip creep concept. i've been in the industry for ever. 15% has been the baseline standard the entire time i've been doing it. that's adequate to good service. 20% is for excellent service. above that is people being nice.

margins are too thin for restaurants to be paying everyone a "living wage" no one would eat out if they passed those cost on to customers. let's do the math on 10 servers. what's livable? 30k, 40, 50? let's do 40K that's 400k a year. the same 10 servers at $10/hour at 40 hours a week(almost none work 40 hours) is 21K so nearly double. and that's just the front of the house. we'd be looking at $50+ burgers

What are the economics that more or less allows no tipping in Europe. Seem to be plenty of restaurants there and no staffing issues.

for the restaurants, costs are lower. fewer middle men. rent is cheaper. and the cost of living is lower

What are you using to base this on? Highly doubt half of this is true enough to say they need to pay a buck a quarter an hour.

35 years in the industry. i know many restaurant owners both here and in europe. i'm in CA, servers make 15.50/hour. livable? not really. and the restaurant model in the US is whack. very little is sourced locally. in CA, i'm selling alaskan halibut. beef from kansas. scallops from japan. etc..and don't forget the raspberries from new zealand in the winter because you gotta have those at all times. in positano italy, food is very reasonably priced for such an expensive area. one main reason is that most things are sourced locally. if i want good pork or lamb, it comes from 100's to 1000's of miles away.

oh and greed. greed plays a roll for sure

Main takeaway is I tip 20% on a Sysco burger because some Cali restaurant needs to import their pork from south carolina

and if you'd like the salmon, it's from norway

I get mine at Wegmans.

 

[Terminalxylem]

I recently went to an Italian restaurant in Honolulu where the risotto was $65. It was really good, but no rice is that good.

. Foie, lobster, AND truffles?

Just truffles.

Going to another place tomorrow, with cognac-lobster risotto on the menu. It’s a bargain at $56.

 

[massraider]

Going to another place tomorrow, with cognac-lobster risotto on the menu. It’s a bargain at $56.

Lobster absolutely works with risotto.

 

[Chemical X]

$56 rice

 

[Terminalxylem]

$56 rice

You missed the $65 mushroom rice upthread

 

[Drunken knight]

$56 rice

You missed the $65 mushroom rice upthread

Early bird special?

 

[belljr]

Wife and I went to a happy hour at a new tavern/restaurant

I had one beer, she had a mojito. We got a flatbread and some nachos.

$65.... oof

 

[Major]

Wife and I went to a happy hour at a new tavern/restaurant

I had one beer, she had a mojito. We got a flatbread and some nachos.

$65.... oof

Yikes. that's not much of a happy hour

 

[RG623]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

 

[FairWarning]

Wife and I went to a happy hour at a new tavern/restaurant

I had one beer, she had a mojito. We got a flatbread and some nachos.

$65.... oof

It’s a problem with new restaurants. very few cater to the drinking crowd anymore, so you are looking at upscale offerings. It’s a real tough business right now to enter.

 

[parasaurolophus]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

At least the large is 18inches. Local place by me the XL is now 16inches.

 

[Mitchie]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

 

[RG623]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

 

[Mitchie]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

It's a free market, you're catching on

 

[STEADYMOBBIN 22]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

It's a free market, you're catching on

Hey Mitchie, it’s Saturday and beautiful outside.


Don’t be such a wanker.

 

[cosjobs]

Timeline sounds about right. After the pandemic, prices really soared. Cocktails have steadily increased the past 20 years especially with the whole mixology thing spreading like wildfire. $15-20 drinks used to reserved for NYC and London but now that's everywhere. I don't get the burger inflation though. A new local fast food burger place opened by me in Houston and it's $17 for a basic cheeseburger smash and fries

Wife and I went to our favorite local place the other day. Real old school place and kind of amazing it's still thriving. Besides being delicious, it's across the street from the Bay, we always have a nice walk along the marina front boardwalk afterwards. I don't know if I just haven't been paying attention but as a tapped in I was thinking to myself "she must have wrung something up twice, no way $35 is right" - but alas, that is in fact the new normal.

edit - before you say "yeah but you're in NYC" just remember I'm in the affordable part of town lol

I lived in Sheepshead Bay for a summer in 1984.

 

[BobbyLayne]

Timeline sounds about right. After the pandemic, prices really soared. Cocktails have steadily increased the past 20 years especially with the whole mixology thing spreading like wildfire. $15-20 drinks used to reserved for NYC and London but now that's everywhere. I don't get the burger inflation though. A new local fast food burger place opened by me in Houston and it's $17 for a basic cheeseburger smash and fries

Wife and I went to our favorite local place the other day. Real old school place and kind of amazing it's still thriving. Besides being delicious, it's across the street from the Bay, we always have a nice walk along the marina front boardwalk afterwards. I don't know if I just haven't been paying attention but as a tapped in I was thinking to myself "she must have wrung something up twice, no way $35 is right" - but alas, that is in fact the new normal.

edit - before you say "yeah but you're in NYC" just remember I'm in the affordable part of town lol

I lived in Sheepshead Bay for a summer in 1984.

We’re not far from Emmons Ave, walk along the boardwalk often. Basically a sleepy fish village. I like it bc it’s a short jaunt to the Brooklyn VA.

 

[Mitchie]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

It's a free market, you're catching on

Hey Mitchie, it’s Saturday and beautiful outside.


Don’t be such a wanker.

Seems uncalled for

 

[General Malaise]

I spent $25 for a spicy seafood salad and a 16 ounce IPA. Tipped $5 even though this was to take and eat outside. I did not feel ripped off because this was sushi fish which I never cook at home and there were big chunks of delicious tuna.

 

[dkp993]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

 

[Stoneworker]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

Papa Murphy's Take and Bake. It's not that difficult.

More food, lower price and better quality

 

[Terminalxylem]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Fundamentally, I agree with you. But this is a thread whose sole purpose is to discuss/complain about food prices.

I believe there are cooking and money saving threads, too, if you’d prefer to chat about recipes and coupons.

 

[Chemical X]

cars are getting expensive, i decided to manufacture my own. what size garage do i need for an assembly line?

 

[dkp993]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

Papa Murphy's Take and Bake. It's not that difficult.

More food, lower price and better quality

Then my milled flour, grown garlic, churned butter, cultivated cheese and self preserved and cured pepperoni? I disagree

 

[Terminalxylem]

cars are getting expensive, i decided to manufacture my own. what size garage do i need for an assembly line?

Healthcare ain’t cheap, so I decided to go to medical school.

 

[RG623]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

And ride my horse to the market where I can barter for yeast.

 

[Stoneworker]

Papa Murphy's Take and Bake. It's not that difficult.

More food, lower price and better quality

Then my milled flour, grown garlic, churned butter, cultivated cheese and self preserved and cured pepperoni? I disagree

Pay stupid prices then. No skin off my back

 

[Hawks64]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

Papa Murphy's Take and Bake. It's not that difficult.

More food, lower price and better quality

That is definitely not Papa Murphy's value prop.

 

[Soulfly3]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

 

[Osaurus]

Schooner of beer? That’s a good amount of beer.

 

[the moops]

Picked up a large (18”) white pizza the other day. Basically glorified garlic bread with cheese…$31.

why did you buy it then? make your own pizza next time or get a different pizza that isn't glorified garlic bread, or make some pasta for a few bucks.

Favorite of my kids. But you’re right, next time I’m making it myself. Then when they ask for new clothes, I’m telling them I’m just going to cut some holes in burlap sacks for them.

Don’t forget mill your own flour, grow your own garlic and churn your own butter.

Papa Murphy's Take and Bake. It's not that difficult.

More food, lower price and better quality

Papa Murphy's is garbage. May as well just buy a 5 dollar Little Caesars or some frozen thing

 

[Soulfly3]

Schooner of beer? That’s a good amount of beer.

it's their sunday special (for football)... was once 6 believe... then 7... then 8 just a year or so ago. now 10
and we're talking bud/bud-light/coors

 

[belljr]

Man 12 wings here is a 20 banger now

 

[massraider]

Man 12 wings here is a 20 banger now

These places have realized this is the favorite food item, and why the eff are we discounting them?!?

They are pushing it, to see how much people will pay

 

[Ilov80s]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Maybe it depends on the province but isn't tax rather substantial in Canada?

 

[the moops]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Maybe it depends on the province but isn't tax rather substantial in Canada?

I think all of Canada just has a 5% tax on restaurant bills

 

[Snoopy]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Maybe it depends on the province but isn't tax rather substantial in Canada?

I think all of Canada just has a 5% tax on restaurant bills

Looked it up and looked confusing. My conclusion it is 5% in the western provinces and 13-15% in the eastern provinces.

 

[Soulfly3]

Ya, tax depends on the province. Ontario is 13% w is a combo provincial+fed tax.

Used to be 15% until a few yrs ago. But it's not charged on groceries (necessity items)

 

[DA RAIDERS]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Where are you?

 

[Soulfly3]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Where are you?

living in france now.

 

[Drunken knight]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Where are you?

living in france now.

what part?

 

[Soulfly3]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Where are you?

living in france now.

what part?

As the anglophones would call it, Brittany (on the coast). Lovely area, not too far from Normandy.

 

[DA RAIDERS]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Where are you?

living in france now.

Love those little prefixe set ups. its Amazing how good an experience can be , if the chef cares.

 

[Ilov80s]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Maybe it depends on the province but isn't tax rather substantial in Canada?

I think all of Canada just has a 5% tax on restaurant bills

Looked it up and looked confusing. My conclusion it is 5% in the western provinces and 13-15% in the eastern provinces.

Annoying as a visitor paying those crazy taxes but I suppose if I lived there and got free healthcare I would be more amenable.

 

[Soulfly3]

talked to a friend back home (canada) about how excited I was to come home to watch some SNF and head out for wings and some beer... we got to talking about how he doesnt do it much, if at all any more, as 12 wings alone are pushing 16$.. the scooner of beer (albeit large) now around 10... prices were ALWAYS higher than in the USA, but WT actual F?

$26 for 12 wings and a beer... + tax + tip, we're sitting at 35$ miniumum.

wife and I go for a 3 course michelin level lunch / dinner near by... 3 courses w a bunch of amuse-bouches inbetween for 22/28 euro pp for the regular 3 course meal... and up from there to about 50pp TAX AND TIP INC.

we're truly spoiled here... i cant wait to go home for some classic ramen, pho, wings etc...but im gonna vomit at the cost

Maybe it depends on the province but isn't tax rather substantial in Canada?

I think all of Canada just has a 5% tax on restaurant bills

Looked it up and looked confusing. My conclusion it is 5% in the western provinces and 13-15% in the eastern provinces.

Annoying as a visitor paying those crazy taxes but I suppose if I lived there and got free healthcare I would be more amenable.

the health care is immense... but the sweetest effect of taxation .. no tolls at all on our roads/highways.