As for tinned seafood & fish, I have you to thank and thus, a tip of hat on such delicacies, so big thumbs-up... actual about 10 months ago I was the AZ.com, and there was an "ingredients" video talking about a jarred tuna, and they make a fish sauce you really like, which ingredient video was it??? Smoked mussels, clams, anchovies, etc...
Tipping is a very issue because there are a ton of factors and considerations... to start, caliber or restaurant, premier, upscale, casual ( what degree of casual?), street vendors, food trucks, etc...
Then regardless of the caliber of restaurant, quality of the ingredients, meats, seafoods, poultry, any unique ingredients or sourcing issues... Then the quality a the service, wait staff, back of house, chefs and line-staff, etc... Unfortunately, the mood of the diners may play a factor... you had a crappy day, "I'm home honey... Worst day ever... I too dear, had a horrible day... so let's go out for dinner"...
Do all Substack come in chronological order? I’ve been a subscriber for over a year and March 29, 2022 #18 was never sent. I notified the powers that be previously and never received any reply. I don’t know how else to address the missing addition which was part of my subscription. Thanks in advance.
If you've ever Been a server, you know what it takes to really earn the Top tips, and have empathy for those who have to take the most ridiculous beatings for things they neither caused, nor could affect. I think we are very lucky to see such a revived industry after being Slammed to the Mat, and some that went absolutely Down after the count.
The industry seems gloriously celebrated more than ever via the Screens - be them Magnum size or Split. Fine dining Costs, but if diners knew how much owners run through their business to make a fraction
of that in profit, they might think twice about their behaviours so insulting and demanding. There are So Many edges and details of that business Outside the Perfection of the Plate - and all have to come together like instruments all sounding together in Attack at the downstroke of the Conductor's Baton! You Pay for a great seat at a spectacular performace just to Experience the Artistry. Gratuiity 20 % is a bargain.
I think my favorite thing you said about tipping was reminding us whom restaurants employ, and the critical importance of those jobs both to the individuals and to the economy. Thank you for that reminder.
Bizarre Foods...do you REALLY like everything? Did you have to acquire a taste for anything in particular? Were you just exposed to lots of different foods as a kid/young adult?
As for tinned seafood & fish, I have you to thank and thus, a tip of hat on such delicacies, so big thumbs-up... actual about 10 months ago I was the AZ.com, and there was an "ingredients" video talking about a jarred tuna, and they make a fish sauce you really like, which ingredient video was it??? Smoked mussels, clams, anchovies, etc...
Tipping is a very issue because there are a ton of factors and considerations... to start, caliber or restaurant, premier, upscale, casual ( what degree of casual?), street vendors, food trucks, etc...
Then regardless of the caliber of restaurant, quality of the ingredients, meats, seafoods, poultry, any unique ingredients or sourcing issues... Then the quality a the service, wait staff, back of house, chefs and line-staff, etc... Unfortunately, the mood of the diners may play a factor... you had a crappy day, "I'm home honey... Worst day ever... I too dear, had a horrible day... so let's go out for dinner"...
>> I wouldn't want to be that night's serve....
Do all Substack come in chronological order? I’ve been a subscriber for over a year and March 29, 2022 #18 was never sent. I notified the powers that be previously and never received any reply. I don’t know how else to address the missing addition which was part of my subscription. Thanks in advance.
If you've ever Been a server, you know what it takes to really earn the Top tips, and have empathy for those who have to take the most ridiculous beatings for things they neither caused, nor could affect. I think we are very lucky to see such a revived industry after being Slammed to the Mat, and some that went absolutely Down after the count.
The industry seems gloriously celebrated more than ever via the Screens - be them Magnum size or Split. Fine dining Costs, but if diners knew how much owners run through their business to make a fraction
of that in profit, they might think twice about their behaviours so insulting and demanding. There are So Many edges and details of that business Outside the Perfection of the Plate - and all have to come together like instruments all sounding together in Attack at the downstroke of the Conductor's Baton! You Pay for a great seat at a spectacular performace just to Experience the Artistry. Gratuiity 20 % is a bargain.
I think my favorite thing you said about tipping was reminding us whom restaurants employ, and the critical importance of those jobs both to the individuals and to the economy. Thank you for that reminder.
Bizarre Foods...do you REALLY like everything? Did you have to acquire a taste for anything in particular? Were you just exposed to lots of different foods as a kid/young adult?
I would like to know how to store the different kind of vinegars, Apple Cider, Rice Wine Vinegar, etc.