Tuesday, September 06, 2005
Honeymoon location set!
Sunday, August 28, 2005
Oy vey
The picture doesn't do the gown justice. The gown totally sparkles all over the place and, the most important part, I look so pretty in it. *sigh* Unfortunately, the dress is way out of the budget and I've got to find something else that doesn't break the piggy bank. x_x
Monday, August 22, 2005
Brothers
Camper Shoes
Thursday, August 18, 2005
One Stop Shopping
Wednesday, August 17, 2005
Mandatory Tipping at Restaurants
article link
NEW YORK (CNN/Money) - The last thing you want when dropping $450 on dinner is a catfight to break out between the chef and the server.
But at many high-end restaurants, there's economic tension between the front of the house and the back.
Even if a literal fist fight is unlikely, the disparity is huge between what the kitchen staff earns and what waiters make.
Now, one New York eatery is taking steps in an attempt to close that gap, and it will take the discretionary tip out of the hands of the diner.
Effective September first, Per Se, one of the most highly rated Manhattan restaurants, is instituting a 20 percent service charge to all checks in lieu of a tip. The service charge will then be used by the restaurant to help pay all hourly employees -- kitchen staff, waiters, and busboys -- a flat hourly wage.
"Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based," said Per Se chef/owner Thomas Keller in a statement. "The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford."
But the move by Per Se -- which those in the business say will be watched closely by other restaurants across the country -- could mean less money for waiters and waitresses.
Certainly, it will mean less control for those doing the eating, at least if you're the sort who uses the tip to reward or punish waiters for their service.
In the weeds
While Per Se would only say the new system is expected to boost the salaries of those not currently working for tips, some say servers are bound to take a hit.
"We were working with stupid amounts of money," said Bill Guilfoyle, an assistant professor at the Culinary Institute of America and a former wine steward at the Quilted Giraffe, a now-closed upscale Manhattan restaurant.
Guilfoyle said servers and other floor people at the Quilted Giraffe would make upward of $100,000 a year, while those in the kitchen might have taken home $30,000.
He said he saw no way around Per Se tinkering with its compensation without that top figure coming down. "The waiters are going to have to take a pay cut," he said.
With a cut in pay, or even the tip incentive removed from the equation, service could suffer.
"It's kind of like working for the government," said Paul Paz, an Oregon-based career waiter of 25 years and author of the book "Serving at Its Best." "If I know it's automatic, then there is no incentive to work harder."
Stiffing the diner?
Customers may also grumble as the power to tip is removed from their hands.
"They will lose the sense of control that they can reward or punish the server based on the service they receive," said James Oliver Cury, a food writer at the the entertainment magazine Time Out.
A poll by the entertainment guide Zagat Survey backed up Cury's claim. It showed that 70 percent of restaurant patrons surveyed in 2004 would rather determine the tip themselves than have the gratuity included in the bill.
Yet Cury cautioned against reading too much into the impact on the diner or the service. He said people tend to leave the same tip, which nationally averages 18.6 percent, no matter what type of service they receive.
Leave the tipping to us
Management at Per Se doesn't seem particularly troubled by these concerns.
Chef Keller has said he instituted a service charge at one of his other restaurants, The French Laundry in Napa Valley, and it has gone well.
A spokesman for Per Se said the stable salary -- which also comes with benefits like vacation and health insurance -- would create a more professional environment and increase motivation. He also said the customers might find it convenient not having to contemplate a tip.
Eric Lilavois, director of Per Se operations, said profit margins in restaurants are slim and the service charge is really what supports the staff.
But others questioned how slim margins really are at high-end places and the need to restructure the wait staff's pay.
"The owners of those restaurants are making huge profits," said Guilfoyle. "If you have these huge checks and these huge tips, why can't Keller afford to pay his staff more?"
Tuesday, August 16, 2005
Wedding Website
Monday, August 15, 2005
Wedding Plans Update
Wednesday, August 10, 2005
Virtual Weight
Saturday, August 06, 2005
Wedding Planner
Tuesday, July 26, 2005
No longer a girlfriend
As for the rest of the vacation I spent it getting lots of R&R. I spent 3-5 hours a day on the beach and/or pool. It was so relaxing and the food was totally awesome. I had an amazing time and highly recommend it to anyone.
Wednesday, July 20, 2005
Playa del Carmen here I come
Monday, July 18, 2005
Must be nice to be Young
Saturday, July 02, 2005
A Vacation Nightmare
Sunday, June 26, 2005
Sports on TV at the Gym
Friday, June 10, 2005
Scarves
Tuesday, June 07, 2005
Pet Peeve with Kids
Women on Cars
Top cars: men vs. women
When it comes to cars, it's easy to figure out what men are after. It's women who are complicated
NEW YORK (CNN/Money) - A look at marketing data showing which cars men prefer and which ones women like revealed something I'd long suspected.
While men may, indeed, be from Mars, women are from someplace much more complex and difficult to figure out. Maybe Boston.
The figures, supplied by NOP World, a market research firm, show specific car models and an index number representing how many men -- or women -- intend to buy that car and no other compared to the percentage of their gender-mates who intend to buy the average car.
In other words, these are cars that seem to sell most disproportionately to just one sex or the other.
The most striking thing about NOP's data is how easy it is to figure out what guys want.
The Porsche 911 -- the most overwhelmingly male passenger car -- has an "Index Male to Total" of 214.3, for example. That's more than double the average. The car's "Index Female to Total," on the other hand, is just 14.3.
It's surprising the 911 doesn't grow hair on its hood and eat Krispy Kreme for breakfast.
Other cars at the top of the masculinity dial include the exotic Ford GT supercar, Maserati Spyder, Jaguar XK8 sports car and the Mitsubishi Lancer Evolution.
You get the idea: If it's very fast, awfully fast, terribly fast or way, way too fast, guys like it. Also, they tend to be expensive.
The one common trait among cars that women like is that they are not expensive.
The most womanly car, with a "Female" index of 200, is the yet-unreleased Pontiac G6 convertible. (You go, Oprah! Plus, it's a convertible.)
Actually, the G6 has a wide lead in the "girl car" category. The closest other passenger cars are the Suzuki Forenza with an index of 150 and the Volkswagen New Beetle with an index of 147.6.
How do women decide which cars to buy?
"If you picture a fraction with cost as the numerator then, as the denominator, you have things like reliability, performance..." said Doug Scott, NOP World's automotive analyst.
He went on with a long list of factors.
To sum it up, women add up the good things, subtract the bad things, then compare the result with the cost of the car. Then they think carefully about the result.
Men, it seems, just add stuff up then wonder if they can afford it without having to switch to domestic beer.
If a typical male mind -- take mine, since I'm evidently not doing much with it -- were expanded to the size of the United States of America, that portion of the mind dedicated to responding to the word "enough" would be the size of a bumper pool table in a New Jersey bar.
That portion of the brain dedicated to responding to the word "more," on the other hand, would occupy everything west of the Rockies, including Hawaii and the territories of American Samoa and Guam.
That is why the Mustang GT has four headlights. Not because men want more headlights, but because those two extra headlights -- Ford calls them "fog lights" but, really, they're headlights -- are only available on the V8-powered Mustang GT.
The male driver of a V6-powered Mustang, with its 210-horsepower engine, clearly has "enough" power. Probably more than enough.
But when stopped at a red light next to a four-lighted 300-horsepower Mustang GT it is immediately obvious to everyone that the other driver has "more."
This is the same reason that Dodge has greatly increased the size of the "Hemi" badge on its cars for the 2006 model year. The larger badge makes it very easy to see, at some distance, who has "more."
Dodge has stated outright that it designs and markets cars for men. So it has given us the Dodge Magnum, a muscle-car station wagon. It has also given us the new Dodge Charger, a muscle-car family sedan with four doors, roomy back seats and a nice trunk.
Clever, those Dodge boys. Clearly, they understand that, even though they are marketing cars to men, most men don't just go out and buy cars on their own. They still have to get the thumbs-up from someone else. Someone who knows what a "numerator" is and how to use it.
Women. Always making stuff complicated.
Friday, June 03, 2005
Hamburger Buns Lead to America's Obesity
Bf and I wanted to have hamburgers for dinner tonight. Given that it is only two of us we didn't want to buy too many hamburger buns. We plan to only make 2 burgers, one for each of us. I have searched high and low and have not been able to find a grocery store which will sell the hamburger buns by the piece; buns are only sold in packs of 4, 6, or 8. O.o There is no way we could finish that many buns between the two of us. *sigh* My search had to end with me settling on a sourdough round where we'll have to cut our own slices off of it to serve as our hamburger buns. What does everyone else do? I can't be the only one who's had this dilemma. I know there are tons of couples out there who must grapple with this problem. What's the solution? I am sure most people end up buying the 4 (6, 8) pack of buns and reconciling it to themselves with "oh, we'll just have a few extra meals of hamburgers to finish up these buns." What does that lead to? Fat Americans. Let's face it: hamburgers aren't exactly the healthiest thing in the world for you. An occassional one is ok and your body can tolerate it without exploding on you. Many servings of hamburgers, however, will cause you to grow love handles. The extra buns we were forced to buy caused us to eat the unplanned hamburgers, thereby causing my little, now large, love handles to sprout up .. er, out. What's the solution? Find a local baker (aka Mom or some nice neighbor) to make you 2 homemade buns at a time so that you don't overindulge on hamburger buns.