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(Salon)   Do picky customers that send back their free-range, organic, grass-fed, wood fire entree back for not being locally sourced care about the people that work to bring the food to them?   (salon.com) divider line 142
    More: Unlikely, USDA Organic, Carrie Brownstein, Mark Bittman, Fred Armisen, Alice Waters, access, union busting, Chez Panisse  
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7995 clicks; posted to Main » on 21 Jul 2012 at 9:05 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-21 06:18:41 PM
Headlines got back!
 
2012-07-21 06:26:51 PM
Tag says it all, really.
 
2012-07-21 06:28:10 PM
Really? Those types of snobs only care about themselves, and that someone sees how totaly hip they are. If I was a restaurant manager and someone pulled this, I w.ould yell and mock them all the way out the door and down the street.

There was one glaring error in the article: Many warehouse and farm workers are paid by the piece, which can amount to even less. The "less" referring to the minimum Federal restaurant wage of $2.13 per hour. True that they're paid by the piece, but in our warehouses a guy that hustles can make the equivalent of $28 - $32 an hour. Probably not the case for the farm worker, but certainly more than the restaurant minimum.
 
2012-07-21 06:28:19 PM
Gosh, let me check... nope, don't give a f*ck.
 
2012-07-21 06:35:07 PM
To be fair, hardly anyone cares about workers.
 
2012-07-21 06:40:34 PM

coco ebert: To be fair, hardly anyone cares about workers.


valid
 
2012-07-21 06:41:35 PM
You should walk into a restaurant like you're walking into someone else's house. Which you are. And you will eat what's on the freaking menu, and not make a show of being a complete asshole in one way or another. Your tip should start at 30%.

If you can't handle that, you shouldn't eat out unless its your girlfriend.
 
2012-07-21 06:43:32 PM

Marcus Aurelius: Your tip should start at 30%.


Whoa, whoa, whoa, you better be a good waiter or waitress to get a tip larger than 30%. I've had waiters who acted like they were doing me a favor by waiting on me. Fark that, you want a good tip, be good at your job. If you're shiatty at your job, you get a shiatty tip.
 
2012-07-21 06:50:21 PM

mitchcumstein1: Marcus Aurelius: Your tip should start at 30%.

Whoa, whoa, whoa, you better be a good waiter or waitress to get a tip larger than 30%. I've had waiters who acted like they were doing me a favor by waiting on me. Fark that, you want a good tip, be good at your job. If you're shiatty at your job, you get a shiatty tip.


You can detect that type of server right away. In those cases I often tell them up front that my tip starts at 30%, and if they act like an asshole at that point, I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them. They have always picked up the money, and the whole thing grabs the attention of the entire kitchen staff, and believe it or not, your food comes out better than usual, especially if it's a place you frequent.
 
2012-07-21 06:52:31 PM
I forgot to mention that the percentage can go up or down from there, and the server should know that from the start. I'll tip as low as 15% for truly incompetent service, and I will rub their noses in it in a nice way. Just in case I need to eat there again....
 
2012-07-21 06:55:00 PM

Marcus Aurelius: You should walk into a restaurant like you're walking into someone else's house. Which you are. And you will eat what's on the freaking menu, and not make a show of being a complete asshole in one way or another. Your tip should start at 30%.

If you can't handle that, you shouldn't eat out unless its your girlfriend.


And afterwards you hide the tip?
 
2012-07-21 06:55:28 PM

Rodeodoc: Really? Those types of snobs only care about themselves, and that someone sees how totaly hip they are. If I was a restaurant manager and someone pulled this, I w.ould yell and mock them all the way out the door and down the street.


...and you'd be in business for about a week.
 
2012-07-21 06:58:00 PM

Marcus Aurelius: I forgot to mention that the percentage can go up or down from there, and the server should know that from the start. I'll tip as low as 15% for truly incompetent service, and I will rub their noses in it in a nice way. Just in case I need to eat there again....


Now it makes more sense.
 
2012-07-21 07:04:34 PM

Marcus Aurelius: You should walk into a restaurant like you're walking into someone else's house. Which you are. And you will eat what's on the freaking menu, and not make a show of being a complete asshole in one way or another. Your tip should start at 30%.

If you can't handle that, you shouldn't eat out unless its your girlfriend.


Marry me?
 
2012-07-21 07:11:31 PM
You said "back" twice, subby.

i105.photobucket.com
 
2012-07-21 07:11:55 PM

Chariset: Marcus Aurelius: You should walk into a restaurant like you're walking into someone else's house. Which you are. And you will eat what's on the freaking menu, and not make a show of being a complete asshole in one way or another. Your tip should start at 30%.

If you can't handle that, you shouldn't eat out unless its your girlfriend.

Marry me?


Thanks, but I have already defiled the sacred rite of marriage enough times already.
 
2012-07-21 07:14:57 PM
Damn Marcus, your laying down a hard line.

I'm a solid 20-25% tipper, but I don't go over that unless it happens to round out a C-note Also, the bartenders know that I am tipping $1 per drink, regardless of cost, and that gets me a lot of free drinks.
 
2012-07-21 07:57:19 PM
No.
They're sanctimonious little sh*ts. They get their fancy free range organic locally grown food to stuff down their precious pieholes so they can feel special. They would cross the street to avoid walking next to a "worker". Seattle is full of these asses.
 
2012-07-21 08:03:54 PM
As someone who has just processed a bunch of roosters, I will say that whoever has to do that for a living is underpaid. What a pain in the ass.
 
2012-07-21 08:05:19 PM

Marcus Aurelius: You can detect that type of server right away. In those cases I often tell them up front that my tip starts at 30%, and if they act like an asshole at that point, I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them. They have always picked up the money, and the whole thing grabs the attention of the entire kitchen staff, and believe it or not, your food comes out better than usual, especially if it's a place you frequent.



Cool story, bro.
 
2012-07-21 08:05:35 PM

Equilibrist: Damn Marcus, your laying down a hard line.

I'm a solid 20-25% tipper, but I don't go over that unless it happens to round out a C-note Also, the bartenders know that I am tipping $1 per drink, regardless of cost, and that gets me a lot of free drinks.


I can walk into my favorite local diner at 11 AM on a Sunday with a party of four and get seated in a prime booth in under 3 minutes. And I tip accordingly. And they know that, which is why I do not have to wait in line. So it's just me being selfish, as usual.
 
2012-07-21 08:06:52 PM

EatHam: As someone who has just processed a bunch of roosters, I will say that whoever has to do that for a living is underpaid. What a pain in the ass.


I have not had to pluck a bird since 1976, and I hope to never have to again. Ugh. Just the thought of the smell of rosin makes me a little woozy.
 
2012-07-21 08:18:36 PM

EatHam: As someone who has just processed a bunch of roosters, I will say that whoever has to do that for a living is underpaid. What a pain in the ass.


You deal with enough cock, sooner or later you relax and start to enjoy it.
 
2012-07-21 08:19:27 PM

Chariset: EatHam: As someone who has just processed a bunch of roosters, I will say that whoever has to do that for a living is underpaid. What a pain in the ass.

You deal with enough cock, sooner or later you relax and start to enjoy it.


I might have to re-think your earlier proposal now.
 
2012-07-21 08:22:27 PM

Chariset: EatHam: As someone who has just processed a bunch of roosters, I will say that whoever has to do that for a living is underpaid. What a pain in the ass.

You deal with enough cock, sooner or later you relax and start to enjoy it.


i105.photobucket.com
 
2012-07-21 08:28:36 PM

GGracie: No.
They're sanctimonious little sh*ts. They get their fancy free range organic locally grown food to stuff down their precious pieholes so they can feel special. They would cross the street to avoid walking next to a "worker". Seattle is full of these asses.


Yes, but what they don't realize is that some of these 'workers' or waitstaff can make as much as they do.
Manual labor? Pfft, unless you are white, union and wearing Carharrts you will be ignored.
 
2012-07-21 08:39:16 PM
Look, if you care more about what the animal you are eating was fed than the people who got it to you, you're an idiot. But then, hipster culture doesn't care about working conditions, so no hipster thinks about it.
 
2012-07-21 08:41:34 PM

vartian: Rodeodoc: Really? Those types of snobs only care about themselves, and that someone sees how totaly hip they are. If I was a restaurant manager and someone pulled this, I w.ould yell and mock them all the way out the door and down the street.

...and you'd be in business for about a week.


You don't remember the soup nazi, do you? History, rinse, repeat, etc.

Go to John's Pizza in Frazer PA and try to pay for your order without being horribly insulted. I triple dog dare you.
 
2012-07-21 09:03:02 PM

Marcus Aurelius: vartian: Rodeodoc: Really? Those types of snobs only care about themselves, and that someone sees how totaly hip they are. If I was a restaurant manager and someone pulled this, I w.ould yell and mock them all the way out the door and down the street.

...and you'd be in business for about a week.

You don't remember the soup nazi, do you? History, rinse, repeat, etc.

Go to John's Pizza in Frazer PA and try to pay for your order without being horribly insulted. I triple dog dare you.


But if you don't believe me, read the second Yelp review in this link.
 
2012-07-21 09:13:03 PM
i.imgur.com
 
2012-07-21 09:16:25 PM
upload.wikimedia.org

Let them eat free-range.
 
2012-07-21 09:18:22 PM

Rodeodoc: Really? Those types of snobs only care about themselves, and that someone sees how totaly hip they are. If I was a restaurant manager and someone pulled this, I w.ould yell and mock them all the way out the door and down the street.

There was one glaring error in the article: Many warehouse and farm workers are paid by the piece, which can amount to even less. The "less" referring to the minimum Federal restaurant wage of $2.13 per hour. True that they're paid by the piece, but in our warehouses a guy that hustles can make the equivalent of $28 - $32 an hour. Probably not the case for the farm worker, but certainly more than the restaurant minimum.


Not to mention that if the piece amounts to less than minimum, they have to be bumped up to minimum. (All states to my knowledge use a pay-period average, so one bad day won't get paid for if you make enough the rest of the week.) And then likely fired, because you're useless. What is the Salon author smoking?
 
2012-07-21 09:18:30 PM
Do they care the tractors are still run on petrodiesel?
Do they still buy the "one source" chocolate with the Heffalump from the Nazgulian rainforest? (The design consultant got paid $2,644,893,...., the shipping was $923,934,... and the cacao farmer got pennies.)
Do they care Chilean nitrate is unsustainable?
Duhhhh
 
2012-07-21 09:19:41 PM

Fark Rye For Many Whores: with the PICTURE OF THE Heffalump from the


godamit
 
2012-07-21 09:20:07 PM

Rodeodoc: There was one glaring error in the article...but in our warehouses


The article was about your warehouses?
 
2012-07-21 09:20:08 PM
What I always love about people who eat like this never care the workers are abused or taken advantage of, oh and restaurant people can make a lot of cash if they are good.
 
2012-07-21 09:20:22 PM

Rodeodoc: Many warehouse and farm workers are paid by the piece, which can amount to even less. The "less" referring to the minimum Federal restaurant wage of $2.13 per hour. True that they're paid by the piece, but in our warehouses a guy that hustles can make the equivalent of $28 - $32 an hour. Probably not the case for the farm worker, but certainly more than the restaurant minimum.


I worked as a strawberry picker back in 1989 and they paid 4 cents a pound for picked strawberries. Even back then it was difficult to pick enough to meet minimum wage. I'm sure the illegals get screwed even worse.
 
2012-07-21 09:20:57 PM

Amos Quito: [upload.wikimedia.org image 220x233]

Let them eat free-range.


Mmmm... squab
 
2012-07-21 09:24:08 PM
Neat org from the long article:
http://rocunited.org/ pops

Ben's Chili Bowl is on there, mmm, behold their greasy chili fries.

img703.imageshack.us

If you think I sound fat, DING DING DING
 
2012-07-21 09:24:29 PM

Marcus Aurelius: You should walk into a restaurant like you're walking into someone else's house. Which you are. And you will eat what's on the freaking menu, and not make a show of being a complete asshole in one way or another. Your tip should start at 30%.

If you can't handle that, you shouldn't eat out unless its your girlfriend.



You poor, poor idiot.
 
2012-07-21 09:25:09 PM

Marcus Aurelius: I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them


"Sir, here is the Coq au Vin avec MY SPIT with Sauteed Asparagus I WIPED IN MY ARMPIT you ordered.

Enjoy!!"
 
2012-07-21 09:25:20 PM
I just left a job where I took the food to the table for the servers, bused the tables, and worked as a bar back, all for a whopping five bucks an hour, plus whatever the waitstaff deemed an appropriate tip, usually a buck each, usually it ended up being less than eight an hour.
 
Ral
2012-07-21 09:26:01 PM
I care a lot more about the workers than I do about the stupid hippie food.

However, I applaud the genius of whoever managed to convince people that tilapia is a prized delicacy. It's got to be one of the cheapest, most abundant "junk" fish in the ocean. Put it on a cedar plank and you can charge $20 for it.
 
2012-07-21 09:26:25 PM

Marcus Aurelius: mitchcumstein1: Marcus Aurelius: Your tip should start at 30%.

Whoa, whoa, whoa, you better be a good waiter or waitress to get a tip larger than 30%. I've had waiters who acted like they were doing me a favor by waiting on me. Fark that, you want a good tip, be good at your job. If you're shiatty at your job, you get a shiatty tip.

You can detect that type of server right away. In those cases I often tell them up front that my tip starts at 30%, and if they act like an asshole at that point, I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them. They have always picked up the money, and the whole thing grabs the attention of the entire kitchen staff, and believe it or not, your food comes out better than usual, especially if it's a place you frequent.


You troll.
 
2012-07-21 09:26:59 PM

Marcus Aurelius: mitchcumstein1: Marcus Aurelius: Your tip should start at 30%.

Whoa, whoa, whoa, you better be a good waiter or waitress to get a tip larger than 30%. I've had waiters who acted like they were doing me a favor by waiting on me. Fark that, you want a good tip, be good at your job. If you're shiatty at your job, you get a shiatty tip.

You can detect that type of server right away. In those cases I often tell them up front that my tip starts at 30%, and if they act like an asshole at that point, I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them. They have always picked up the money, and the whole thing grabs the attention of the entire kitchen staff, and believe it or not, your food comes out better than usual, especially if it's a place you frequent.


Oh, I'm sure it comes out better than usual. No doubt with a special contribution of "love" from the entire kitchen staff.
 
2012-07-21 09:28:40 PM
Hipsters are selfish

www.myfacewhen.net
 
2012-07-21 09:29:04 PM
I'm sort of a foodie.

I don't eat at chains, far preferring to go to a family-run place or a local hole in the wall. When traveling, I research pretty hard where I'm going to eat because I want my stay to be memorable. Because I love food. I have to eat, so it may as well be good or, even better, great.

But this sanctimonious organic bullshiat? Fark that. All too often you pay too much to get far too little.
And, frankly, the only thing as bad as rude service in a restaurant is a rude customer with an inflated sense of entitlement that makes them think they can walk all over the wait service and get away with it because it's hip.
 
2012-07-21 09:29:45 PM

coco ebert: To be fair, hardly anyone cares about workers.


Care about workers? That's soshulest.
 
Ral
2012-07-21 09:30:11 PM

Marcus Aurelius: You can detect that type of server right away. In those cases I often tell them up front that my tip starts at 30%, and if they act like an asshole at that point, I will crumple a $5 or $10 bill, toss it on the floor, and tell them that's the starter of their tip, and the rest is up to them. They have always picked up the money, and the whole thing grabs the attention of the entire kitchen staff, and believe it or not, your food comes out better than usual, especially if it's a place you frequent.


You'd better hope you don't run into an employee who actually has some self-respect and doesn't spit in your food for being such a condescending jackass to people you just met.
 
2012-07-21 09:32:00 PM
Every time I read one of these threads I vow to tip less than ever
 
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