"sf" wrote:
>> "pennyaline" wrote:
>>
>> Wait a minute. Whoa up. Is that a fair analogy? When I call my ISP, no
one
>> answers the phone
>>
>> <and the cable, gas and electric companies refer callers to their
websites!>
>
> I am truly sorry for you. My ISP still answers the phone as
> does my cable, gas and electric companies.

Well okay!! You've provided a highly unnecessary response to the joke!

Now how about addressing the rest of my post... you know, where I have
trouble understanding how your defense works?

"Kevintsheehy" > wrote in message
>
> What would you consider a reasonable corkage fee to be?
>

At the local corner place, maybe $2.50, but at a fancier place $5 or so is
not out of the question. Other places may provide an ice bucket or other
amenities and I'd not balk at a bit more. If no corkage fee was charged, I'd
go iwth a bigger tip.


> On the markup, I often hear people say something like "the food
> on my plate cost them $1 and they charge me $10 for it." Well,
> they provide the dishes, tableware, labor and are paying payroll,
> rent, taxes, insurance, utilities, etc. These are often people who
> are involved in businesses which do the same thing.

We all want to make a good paycheck, but often balk at paying others. House
painter, plumber, etc. we expect to work for the same wage as the kid that
mows the lawn.

"Kevintsheehy" > wrote in message
>
> What would you consider a reasonable corkage fee to be?
>

At the local corner place, maybe $2.50, but at a fancier place $5 or so is
not out of the question. Other places may provide an ice bucket or other
amenities and I'd not balk at a bit more. If no corkage fee was charged, I'd
go iwth a bigger tip.


> On the markup, I often hear people say something like "the food
> on my plate cost them $1 and they charge me $10 for it." Well,
> they provide the dishes, tableware, labor and are paying payroll,
> rent, taxes, insurance, utilities, etc. These are often people who
> are involved in businesses which do the same thing.

We all want to make a good paycheck, but often balk at paying others. House
painter, plumber, etc. we expect to work for the same wage as the kid that
mows the lawn.

Edwin Pawlowski wrote:

> Most of the places in the US that allow a customer to bring wine have n=
o
> license to sell it. That allows the customer to enjoy a glass of wine =
with
> dinner instead of going across the street.

Liquor licences vary from one place to another. Around here, liquor used =
to be
sold only in licenced taverns, and food sales had to exceed liquor sales.=
Hotels
could have a licence to sell beer, and they had two different bars, one f=
or
ladies and escorts and one for men only. That has changed over the last =
30
years, but you cannot take your own wine into a restaurant, nor can you t=
ake
beer or liquor from a licenced premise to drink elsewhere. The province =
is now
considering allowing BYOWine restaurants, and the amendments will allow t=
he
customers to take home the leftovers.

> I don't think the restaurants on either side of the border want to allo=
w a
> customer to bring his own if they are selling the stuff. That is akin t=
o
> going to a restaurant, ordering a soda and then unpacking a picnic lunc=
h on
> their table.

Some places would like to be relieved of the responsibility to stock a wi=
de
range of wines and to pick up a few bucks for uncorking the bottles and
providing glasses.


> I don't have a problem with reasonable corkage fees. They are providin=
g
> glasses, the labor to wash them, etc. Funny how people complain about t=
he
> markup on a bottle of wine, but not the food.

Well I guess that depends on what people consider to be reasonable. Medi=
a
reports indicate that they are thinking of something in the range of $10-=
15 per
bottle. The last time I was in a BYOW restaurant in the US was in PA abo=
ut 12
years ago, and their corkage fee was $5.

> What does an order of two eggs and toast sell for? Much more than the=
25=A2 in
> materials.

It depends on where you are. There is a place in Niagara Falls that used =
to sell
two eggs, bacon, home fries and toast for $1.99. At least three local
restaurants sell bacon eggs, toast and coffee for $2.99. The same meal i=
n most
restaurants is usually $4-5, and if you have the same thing in the dining=
room
of a major restaurant chain you will be paying closer to $10. Most of us =
realize
that there is a markup to cover labour and other costs, so I guess it is =
up to
us to determine what is reasonable. The hotels are catering to travelers =
who are
reluctant to go out and look for something cheaper or simply don't have t=
he
time.

Edwin Pawlowski wrote:

> Most of the places in the US that allow a customer to bring wine have n=
o
> license to sell it. That allows the customer to enjoy a glass of wine =
with
> dinner instead of going across the street.

Liquor licences vary from one place to another. Around here, liquor used =
to be
sold only in licenced taverns, and food sales had to exceed liquor sales.=
Hotels
could have a licence to sell beer, and they had two different bars, one f=
or
ladies and escorts and one for men only. That has changed over the last =
30
years, but you cannot take your own wine into a restaurant, nor can you t=
ake
beer or liquor from a licenced premise to drink elsewhere. The province =
is now
considering allowing BYOWine restaurants, and the amendments will allow t=
he
customers to take home the leftovers.

> I don't think the restaurants on either side of the border want to allo=
w a
> customer to bring his own if they are selling the stuff. That is akin t=
o
> going to a restaurant, ordering a soda and then unpacking a picnic lunc=
h on
> their table.

Some places would like to be relieved of the responsibility to stock a wi=
de
range of wines and to pick up a few bucks for uncorking the bottles and
providing glasses.


> I don't have a problem with reasonable corkage fees. They are providin=
g
> glasses, the labor to wash them, etc. Funny how people complain about t=
he
> markup on a bottle of wine, but not the food.

Well I guess that depends on what people consider to be reasonable. Medi=
a
reports indicate that they are thinking of something in the range of $10-=
15 per
bottle. The last time I was in a BYOW restaurant in the US was in PA abo=
ut 12
years ago, and their corkage fee was $5.

> What does an order of two eggs and toast sell for? Much more than the=
25=A2 in
> materials.

It depends on where you are. There is a place in Niagara Falls that used =
to sell
two eggs, bacon, home fries and toast for $1.99. At least three local
restaurants sell bacon eggs, toast and coffee for $2.99. The same meal i=
n most
restaurants is usually $4-5, and if you have the same thing in the dining=
room
of a major restaurant chain you will be paying closer to $10. Most of us =
realize
that there is a markup to cover labour and other costs, so I guess it is =
up to
us to determine what is reasonable. The hotels are catering to travelers =
who are
reluctant to go out and look for something cheaper or simply don't have t=
he
time.

Edwin Pawlowski wrote:

> Most of the places in the US that allow a customer to bring wine have n=
o
> license to sell it. That allows the customer to enjoy a glass of wine =
with
> dinner instead of going across the street.

Liquor licences vary from one place to another. Around here, liquor used =
to be
sold only in licenced taverns, and food sales had to exceed liquor sales.=
Hotels
could have a licence to sell beer, and they had two different bars, one f=
or
ladies and escorts and one for men only. That has changed over the last =
30
years, but you cannot take your own wine into a restaurant, nor can you t=
ake
beer or liquor from a licenced premise to drink elsewhere. The province =
is now
considering allowing BYOWine restaurants, and the amendments will allow t=
he
customers to take home the leftovers.

> I don't think the restaurants on either side of the border want to allo=
w a
> customer to bring his own if they are selling the stuff. That is akin t=
o
> going to a restaurant, ordering a soda and then unpacking a picnic lunc=
h on
> their table.

Some places would like to be relieved of the responsibility to stock a wi=
de
range of wines and to pick up a few bucks for uncorking the bottles and
providing glasses.


> I don't have a problem with reasonable corkage fees. They are providin=
g
> glasses, the labor to wash them, etc. Funny how people complain about t=
he
> markup on a bottle of wine, but not the food.

Well I guess that depends on what people consider to be reasonable. Medi=
a
reports indicate that they are thinking of something in the range of $10-=
15 per
bottle. The last time I was in a BYOW restaurant in the US was in PA abo=
ut 12
years ago, and their corkage fee was $5.

> What does an order of two eggs and toast sell for? Much more than the=
25=A2 in
> materials.

It depends on where you are. There is a place in Niagara Falls that used =
to sell
two eggs, bacon, home fries and toast for $1.99. At least three local
restaurants sell bacon eggs, toast and coffee for $2.99. The same meal i=
n most
restaurants is usually $4-5, and if you have the same thing in the dining=
room
of a major restaurant chain you will be paying closer to $10. Most of us =
realize
that there is a markup to cover labour and other costs, so I guess it is =
up to
us to determine what is reasonable. The hotels are catering to travelers =
who are
reluctant to go out and look for something cheaper or simply don't have t=
he
time.

Kevintsheehy wrote:
> Edwin wrote (10/17/2004):
>
> <snip>
>
>>I don't have a problem with reasonable corkage fees. They are >providing
>
> glasses, the labor to wash them, etc. Funny how people >complain about the
> markup on a bottle of wine, but not the food.
>
>>What does an order of two eggs and toast sell for? Much more than >the 25¢ in
>
> materials.
>
> What would you consider a reasonable corkage fee to be?
>
> On the markup, I often hear people say something like "the food
> on my plate cost them $1 and they charge me $10 for it." Well,
> they provide the dishes, tableware, labor and are paying payroll,
> rent, taxes, insurance, utilities, etc. These are often people who
> are involved in businesses which do the same thing.
>
>

Those that don't understand the most basic economics ought not be
allowed to enter a business transaction with anyone. I'm in a business
where some sources of merchandise think that I should pay them what I'll
sell the items for, and where some buyers think I should sell them the
items at cost to "be fair"

OB food: One of my worst dining experiences ever took place with my
business partner and two price-whining business associates. We were all
working an antiques show in a different city and went out for drinks the
night it concluded. A round of drinks and two platters of sublime
assorted appetizers, $70. One whiner pipes up and asks what the cost of
the products were. The other wants to negotiate the check. Biz partner
and I want to crawl under the table and hide. He escorted them out
while I paid the bill and slipped the waitress the change from the
hundred. Never again will I deal with those two losers.

Kevintsheehy wrote:
> Edwin wrote (10/17/2004):
>
> <snip>
>
>>I don't have a problem with reasonable corkage fees. They are >providing
>
> glasses, the labor to wash them, etc. Funny how people >complain about the
> markup on a bottle of wine, but not the food.
>
>>What does an order of two eggs and toast sell for? Much more than >the 25¢ in
>
> materials.
>
> What would you consider a reasonable corkage fee to be?
>
> On the markup, I often hear people say something like "the food
> on my plate cost them $1 and they charge me $10 for it." Well,
> they provide the dishes, tableware, labor and are paying payroll,
> rent, taxes, insurance, utilities, etc. These are often people who
> are involved in businesses which do the same thing.
>
>

Those that don't understand the most basic economics ought not be
allowed to enter a business transaction with anyone. I'm in a business
where some sources of merchandise think that I should pay them what I'll
sell the items for, and where some buyers think I should sell them the
items at cost to "be fair"

OB food: One of my worst dining experiences ever took place with my
business partner and two price-whining business associates. We were all
working an antiques show in a different city and went out for drinks the
night it concluded. A round of drinks and two platters of sublime
assorted appetizers, $70. One whiner pipes up and asks what the cost of
the products were. The other wants to negotiate the check. Biz partner
and I want to crawl under the table and hide. He escorted them out
while I paid the bill and slipped the waitress the change from the
hundred. Never again will I deal with those two losers.

>baker writes:
>
>
>Perhaps also because they include vodka which with vermouth, as such, is
>a recognized martini, although not with the history of the gin martini.
>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>after the gin martini which is around a hundred years old. If one order
>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>be a gin martini. Now, more than likely, it would be assumed to be a
>vodka martini

When ordering a martini I've never yet (more than 50 years) been asked whether
gin or vodka... only if "up" or "over", and that only recently and occasionally
(perhaps the past ten years) martini 'overs' were unherad of previously,
perhaps in *** bars... they do everything back-asswards, I hear. Gin is always
the default (as are "ups' if you don't respond otherwise - many barkeeps won't
even ask, unless you say they give you an "up"), it's entirely up to the
consumer to specify vodka. The martini by default is gin with dry vermouth
stirred briefly with ice, strained, with an olive (1)... *always* 'up'. I
think with vodka "ups' it's kind of a waste to go through the motions. Do you
live in LA... things have always been freaky-funky there... 90% of tits are
fake there, as well as the people, why not the 2nis too.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>baker writes:
>
>
>Perhaps also because they include vodka which with vermouth, as such, is
>a recognized martini, although not with the history of the gin martini.
>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>after the gin martini which is around a hundred years old. If one order
>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>be a gin martini. Now, more than likely, it would be assumed to be a
>vodka martini

When ordering a martini I've never yet (more than 50 years) been asked whether
gin or vodka... only if "up" or "over", and that only recently and occasionally
(perhaps the past ten years) martini 'overs' were unherad of previously,
perhaps in *** bars... they do everything back-asswards, I hear. Gin is always
the default (as are "ups' if you don't respond otherwise - many barkeeps won't
even ask, unless you say they give you an "up"), it's entirely up to the
consumer to specify vodka. The martini by default is gin with dry vermouth
stirred briefly with ice, strained, with an olive (1)... *always* 'up'. I
think with vodka "ups' it's kind of a waste to go through the motions. Do you
live in LA... things have always been freaky-funky there... 90% of tits are
fake there, as well as the people, why not the 2nis too.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>baker writes:
>
>
>Perhaps also because they include vodka which with vermouth, as such, is
>a recognized martini, although not with the history of the gin martini.
>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>after the gin martini which is around a hundred years old. If one order
>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>be a gin martini. Now, more than likely, it would be assumed to be a
>vodka martini

When ordering a martini I've never yet (more than 50 years) been asked whether
gin or vodka... only if "up" or "over", and that only recently and occasionally
(perhaps the past ten years) martini 'overs' were unherad of previously,
perhaps in *** bars... they do everything back-asswards, I hear. Gin is always
the default (as are "ups' if you don't respond otherwise - many barkeeps won't
even ask, unless you say they give you an "up"), it's entirely up to the
consumer to specify vodka. The martini by default is gin with dry vermouth
stirred briefly with ice, strained, with an olive (1)... *always* 'up'. I
think with vodka "ups' it's kind of a waste to go through the motions. Do you
live in LA... things have always been freaky-funky there... 90% of tits are
fake there, as well as the people, why not the 2nis too.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Edwin Pawlowski" writes:
>
>"Kevintsheehy" wrote:
>>
>> What would you consider a reasonable corkage fee to be?
>>
>
>At the local corner place, maybe $2.50, but at a fancier place $5 or so is
>not out of the question. Other places may provide an ice bucket or other
>amenities and I'd not balk at a bit more. If no corkage fee was charged, I'd
>go iwth a bigger tip.
>
>
>> On the markup, I often hear people say something like "the food
>> on my plate cost them $1 and they charge me $10 for it." Well,
>> they provide the dishes, tableware, labor and are paying payroll,
>> rent, taxes, insurance, utilities, etc. These are often people who
>> are involved in businesses which do the same thing.
>
>We all want to make a good paycheck, but often balk at paying others. House
>painter, plumber, etc. we expect to work for the same wage as the kid that
>mows the lawn.

I think you're talking about kids when you were a kid... it's extrememly rare
to find a kid these days who will mow a lawn at any price, certainly not for a
couple bucks. These days kids ain't dumb, they charge the same as the itinerate
illegals for yard work, $20/hr.... and even the illegals don't hang around up
north to shovel snow like you did as a kid, a long driveway for a buck and
happy to have the job. These days the illegals have winter homes, in texas,
arizona, and miami. The kids... only have time for their PC.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Edwin Pawlowski" writes:
>
>"Kevintsheehy" wrote:
>>
>> What would you consider a reasonable corkage fee to be?
>>
>
>At the local corner place, maybe $2.50, but at a fancier place $5 or so is
>not out of the question. Other places may provide an ice bucket or other
>amenities and I'd not balk at a bit more. If no corkage fee was charged, I'd
>go iwth a bigger tip.
>
>
>> On the markup, I often hear people say something like "the food
>> on my plate cost them $1 and they charge me $10 for it." Well,
>> they provide the dishes, tableware, labor and are paying payroll,
>> rent, taxes, insurance, utilities, etc. These are often people who
>> are involved in businesses which do the same thing.
>
>We all want to make a good paycheck, but often balk at paying others. House
>painter, plumber, etc. we expect to work for the same wage as the kid that
>mows the lawn.

I think you're talking about kids when you were a kid... it's extrememly rare
to find a kid these days who will mow a lawn at any price, certainly not for a
couple bucks. These days kids ain't dumb, they charge the same as the itinerate
illegals for yard work, $20/hr.... and even the illegals don't hang around up
north to shovel snow like you did as a kid, a long driveway for a buck and
happy to have the job. These days the illegals have winter homes, in texas,
arizona, and miami. The kids... only have time for their PC.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Edwin Pawlowski" writes:
>
>"Kevintsheehy" wrote:
>>
>> What would you consider a reasonable corkage fee to be?
>>
>
>At the local corner place, maybe $2.50, but at a fancier place $5 or so is
>not out of the question. Other places may provide an ice bucket or other
>amenities and I'd not balk at a bit more. If no corkage fee was charged, I'd
>go iwth a bigger tip.
>
>
>> On the markup, I often hear people say something like "the food
>> on my plate cost them $1 and they charge me $10 for it." Well,
>> they provide the dishes, tableware, labor and are paying payroll,
>> rent, taxes, insurance, utilities, etc. These are often people who
>> are involved in businesses which do the same thing.
>
>We all want to make a good paycheck, but often balk at paying others. House
>painter, plumber, etc. we expect to work for the same wage as the kid that
>mows the lawn.

I think you're talking about kids when you were a kid... it's extrememly rare
to find a kid these days who will mow a lawn at any price, certainly not for a
couple bucks. These days kids ain't dumb, they charge the same as the itinerate
illegals for yard work, $20/hr.... and even the illegals don't hang around up
north to shovel snow like you did as a kid, a long driveway for a buck and
happy to have the job. These days the illegals have winter homes, in texas,
arizona, and miami. The kids... only have time for their PC.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sun, 17 Oct 2004 06:18:36 -0700, The Ranger
> wrote:

> Those low-end jobs, with below-poverty pay, are forced upon people?

Often the choice is either that or welfare/SSI.

> The things you learn on Usenet.

It appears there's a lot you don't know. You have already
admitted that the only people you're aware of who are stuck
in dead end jobs are the over educated and under motivated
products of a privileged society.

sf
Practice safe eating - always use condiments

On Sun, 17 Oct 2004 06:18:36 -0700, The Ranger
> wrote:

> Those low-end jobs, with below-poverty pay, are forced upon people?

Often the choice is either that or welfare/SSI.

> The things you learn on Usenet.

It appears there's a lot you don't know. You have already
admitted that the only people you're aware of who are stuck
in dead end jobs are the over educated and under motivated
products of a privileged society.

sf
Practice safe eating - always use condiments

On 17 Oct 2004 11:39:27 GMT,
(Kevintsheehy) wrote:

> sf wrote (10/16/2004):
>
> <snip>
>
> >Is this the same McCormick as in McCormick and Kuleto of
> >Ghirardelli Square in San Francisco?
>
> Yes.
>
And you KNOW him? Cool!


sf
Practice safe eating - always use condiments

On 17 Oct 2004 11:39:27 GMT,
(Kevintsheehy) wrote:

> sf wrote (10/16/2004):
>
> <snip>
>
> >Is this the same McCormick as in McCormick and Kuleto of
> >Ghirardelli Square in San Francisco?
>
> Yes.
>
And you KNOW him? Cool!


sf
Practice safe eating - always use condiments

On 17 Oct 2004 03:27:10 GMT, (PENMART01)
wrote:

>
> Sheesh, can't take you anywhere... Manhattans are not shaken, they're stirred,
> gently.

Yeah, I'd never be nominated as a Bond Girl because I don't
worry about bruising alcohol.

Over the lips and past the gums,
Look out stomach, here it comes!



sf
Practice safe eating - always use condiments

On 17 Oct 2004 03:27:10 GMT, (PENMART01)
wrote:

>
> Sheesh, can't take you anywhere... Manhattans are not shaken, they're stirred,
> gently.

Yeah, I'd never be nominated as a Bond Girl because I don't
worry about bruising alcohol.

Over the lips and past the gums,
Look out stomach, here it comes!



sf
Practice safe eating - always use condiments

On 17 Oct 2004 03:27:10 GMT, (PENMART01)
wrote:

>
> Sheesh, can't take you anywhere... Manhattans are not shaken, they're stirred,
> gently.

Yeah, I'd never be nominated as a Bond Girl because I don't
worry about bruising alcohol.

Over the lips and past the gums,
Look out stomach, here it comes!



sf
Practice safe eating - always use condiments

sf nobody writes:
>
>(PENMART01) wrote:
>
>>Sheesh, can't take you anywhere... Manhattans are not shaken, they're
>>stirred, gently.
>
>Yeah, I'd never be nominated as a Bond Girl because I don't worry about
bruising >alcohol.
>
>Over the lips and past the gums,
>Look out stomach, here it comes!

Well, with your ideology I'll gladly take you home with me!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

sf nobody writes:
>
>(PENMART01) wrote:
>
>>Sheesh, can't take you anywhere... Manhattans are not shaken, they're
>>stirred, gently.
>
>Yeah, I'd never be nominated as a Bond Girl because I don't worry about
bruising >alcohol.
>
>Over the lips and past the gums,
>Look out stomach, here it comes!

Well, with your ideology I'll gladly take you home with me!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

sf nobody writes:
>
>(PENMART01) wrote:
>
>>Sheesh, can't take you anywhere... Manhattans are not shaken, they're
>>stirred, gently.
>
>Yeah, I'd never be nominated as a Bond Girl because I don't worry about
bruising >alcohol.
>
>Over the lips and past the gums,
>Look out stomach, here it comes!

Well, with your ideology I'll gladly take you home with me!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Tue, 12 Oct 2004 21:07:20 -0400, Jessica V. wrote:

>
> That was the big sign up at Dunkin Donuts this morning. I was shocked.
> The tip cups are gone. It's about time.
>
> Jessica

Doesn't anybody make their own coffee anymore?
What are these clip joint's getting for coffee now $3.00+
A place I worked at some years ago (Tandem Computer) had
Starbucks coffee (little pre-measured bags) at the break area
coffee makers, I tried it, it was like mud! I used to bring
a Stanley SS thermos with my lunch (cheaper and better).

On Tue, 12 Oct 2004 21:07:20 -0400, Jessica V. wrote:

>
> That was the big sign up at Dunkin Donuts this morning. I was shocked.
> The tip cups are gone. It's about time.
>
> Jessica

Doesn't anybody make their own coffee anymore?
What are these clip joint's getting for coffee now $3.00+
A place I worked at some years ago (Tandem Computer) had
Starbucks coffee (little pre-measured bags) at the break area
coffee makers, I tried it, it was like mud! I used to bring
a Stanley SS thermos with my lunch (cheaper and better).

"PENMART01" > wrote in message
...
> >baker writes:
>>
>>
>>Perhaps also because they include vodka which with vermouth, as such, is
>>a recognized martini, although not with the history of the gin martini.
>>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>>after the gin martini which is around a hundred years old. If one order
>>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>>be a gin martini. Now, more than likely, it would be assumed to be a
>>vodka martini
>
> When ordering a martini I've never yet (more than 50 years) been asked
> whether
> gin or vodka... only if "up" or "over", and that only recently and
> occasionally
> (perhaps the past ten years) martini 'overs' were unherad of previously,
> perhaps in *** bars... they do everything back-asswards, I hear. Gin is
> always
> the default (as are "ups' if you don't respond otherwise - many barkeeps
> won't
> even ask, unless you say they give you an "up"), it's entirely up to the
> consumer to specify vodka. The martini by default is gin with dry
> vermouth
> stirred briefly with ice, strained, with an olive (1)... *always* 'up

As much as I hate to agree w/Sheldon, he's right.

"PENMART01" > wrote in message
...
> >baker writes:
>>
>>
>>Perhaps also because they include vodka which with vermouth, as such, is
>>a recognized martini, although not with the history of the gin martini.
>>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>>after the gin martini which is around a hundred years old. If one order
>>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>>be a gin martini. Now, more than likely, it would be assumed to be a
>>vodka martini
>
> When ordering a martini I've never yet (more than 50 years) been asked
> whether
> gin or vodka... only if "up" or "over", and that only recently and
> occasionally
> (perhaps the past ten years) martini 'overs' were unherad of previously,
> perhaps in *** bars... they do everything back-asswards, I hear. Gin is
> always
> the default (as are "ups' if you don't respond otherwise - many barkeeps
> won't
> even ask, unless you say they give you an "up"), it's entirely up to the
> consumer to specify vodka. The martini by default is gin with dry
> vermouth
> stirred briefly with ice, strained, with an olive (1)... *always* 'up

As much as I hate to agree w/Sheldon, he's right.

"PENMART01" > wrote in message
...
> >baker writes:
>>
>>
>>Perhaps also because they include vodka which with vermouth, as such, is
>>a recognized martini, although not with the history of the gin martini.
>>IIRC, the "vodkatini" as it was originally dubbed, came at least 30 years
>>after the gin martini which is around a hundred years old. If one order
>>simply a "martini" as late as 30-40 years ago, it was usually assumed to
>>be a gin martini. Now, more than likely, it would be assumed to be a
>>vodka martini
>
> When ordering a martini I've never yet (more than 50 years) been asked
> whether
> gin or vodka... only if "up" or "over", and that only recently and
> occasionally
> (perhaps the past ten years) martini 'overs' were unherad of previously,
> perhaps in *** bars... they do everything back-asswards, I hear. Gin is
> always
> the default (as are "ups' if you don't respond otherwise - many barkeeps
> won't
> even ask, unless you say they give you an "up"), it's entirely up to the
> consumer to specify vodka. The martini by default is gin with dry
> vermouth
> stirred briefly with ice, strained, with an olive (1)... *always* 'up

As much as I hate to agree w/Sheldon, he's right.

On Sun, 17 Oct 2004 12:25:54 -0700, Paracelsus
> wrote:

> On Tue, 12 Oct 2004 21:07:20 -0400, Jessica V. wrote:
>
> >
> > That was the big sign up at Dunkin Donuts this morning. I was shocked.
> > The tip cups are gone. It's about time.
> >
> > Jessica
>
> Doesn't anybody make their own coffee anymore?
> What are these clip joint's getting for coffee now $3.00+
> A place I worked at some years ago (Tandem Computer) had
> Starbucks coffee (little pre-measured bags) at the break area
> coffee makers, I tried it, it was like mud! I used to bring
> a Stanley SS thermos with my lunch (cheaper and better).

I take it you like weak coffee.

sf
Practice safe eating - always use condiments

"Paracelsus" > wrote in message
> Doesn't anybody make their own coffee anymore?
> What are these clip joint's getting for coffee now $3.00+


I was just talking about that today. We went to the Stop & Shop and there is
a Dunkin Donuts in the store. Right across the street is a regular Dunkin
Donuts and a mile up the road is a Dunkin Donuts that also does the baking
and distribution for the area. How many does a town of 10,000 need? Along
with two or three other donut shops and coffee in the convenience stores?
You can make a cup for pennies and it only takes a few minutes. But every
one of them has a line in the AM.

"Paracelsus" > wrote in message
> Doesn't anybody make their own coffee anymore?
> What are these clip joint's getting for coffee now $3.00+


I was just talking about that today. We went to the Stop & Shop and there is
a Dunkin Donuts in the store. Right across the street is a regular Dunkin
Donuts and a mile up the road is a Dunkin Donuts that also does the baking
and distribution for the area. How many does a town of 10,000 need? Along
with two or three other donut shops and coffee in the convenience stores?
You can make a cup for pennies and it only takes a few minutes. But every
one of them has a line in the AM.

"Edwin Pawlowski" > wrote in message
. com...
> I was just talking about that today. We went to the Stop & Shop and there
> is a Dunkin Donuts in the store. Right across the street is a regular
> Dunkin Donuts and a mile up the road is a Dunkin Donuts that also does the
> baking and distribution for the area. How many does a town of 10,000
> need?

Moncton N.B. with a total metropolitan population of 120,000, has approx. 35
Tim Hortons doughnut shops. They also have 1 Starbucks, in a Chapter's
bookstore.

Gabby

"Edwin Pawlowski" > wrote in message
. com...
> I was just talking about that today. We went to the Stop & Shop and there
> is a Dunkin Donuts in the store. Right across the street is a regular
> Dunkin Donuts and a mile up the road is a Dunkin Donuts that also does the
> baking and distribution for the area. How many does a town of 10,000
> need?

Moncton N.B. with a total metropolitan population of 120,000, has approx. 35
Tim Hortons doughnut shops. They also have 1 Starbucks, in a Chapter's
bookstore.

Gabby

On Sat, 16 Oct 2004 18:21:02 -0600, "pennyaline"
> arranged random
neurons, so they looked like this:

>"baker" wrote:
>
><snip>
>
>> While some of these trendy drinks may be very appealing, it's a shame
>> that some a**hole decided to brand them "martinis", which they clearly
>> are not. Every dictionary reference I can find defines a martini as "a
>> cocktail made of gin (or vodka) with dry vermouth". These new drinks are
>> no more martinis than is a Black or White Russian, which are not that
>> different from these new drinks, IMNSHO.
>>
>> One recent martini encounter began with a cocktail waitress suggesting
>> one of various of the new "martinis", to which I replied, "I want a
>> martini, not a fruit cocktail!"
>
>An acquaintance of mine is known to retort: "I can get a milkshake at
>McDonald's."

I ordered a mai tai the other evening and wound up with this frozen
concoction that *tasted* like a mai tai, but... I sent it back and
told the server that it tasted like an alcoholic snow cone.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

On Sat, 16 Oct 2004 18:21:02 -0600, "pennyaline"
> arranged random
neurons, so they looked like this:

>"baker" wrote:
>
><snip>
>
>> While some of these trendy drinks may be very appealing, it's a shame
>> that some a**hole decided to brand them "martinis", which they clearly
>> are not. Every dictionary reference I can find defines a martini as "a
>> cocktail made of gin (or vodka) with dry vermouth". These new drinks are
>> no more martinis than is a Black or White Russian, which are not that
>> different from these new drinks, IMNSHO.
>>
>> One recent martini encounter began with a cocktail waitress suggesting
>> one of various of the new "martinis", to which I replied, "I want a
>> martini, not a fruit cocktail!"
>
>An acquaintance of mine is known to retort: "I can get a milkshake at
>McDonald's."

I ordered a mai tai the other evening and wound up with this frozen
concoction that *tasted* like a mai tai, but... I sent it back and
told the server that it tasted like an alcoholic snow cone.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

In article >,
Paracelsus > wrote:

> On Tue, 12 Oct 2004 21:07:20 -0400, Jessica V. wrote:
>
> >
> > That was the big sign up at Dunkin Donuts this morning. I was shocked.
> > The tip cups are gone. It's about time.
> >
> > Jessica
>
> Doesn't anybody make their own coffee anymore?
> What are these clip joint's getting for coffee now $3.00+
> A place I worked at some years ago (Tandem Computer) had
> Starbucks coffee (little pre-measured bags) at the break area
> coffee makers, I tried it, it was like mud! I used to bring
> a Stanley SS thermos with my lunch (cheaper and better).

A few people in the office where I work simply have their own
coffee maker in their office. I don't drink coffee, so it is
not an issue for me.

In article >,
Paracelsus > wrote:

> On Tue, 12 Oct 2004 21:07:20 -0400, Jessica V. wrote:
>
> >
> > That was the big sign up at Dunkin Donuts this morning. I was shocked.
> > The tip cups are gone. It's about time.
> >
> > Jessica
>
> Doesn't anybody make their own coffee anymore?
> What are these clip joint's getting for coffee now $3.00+
> A place I worked at some years ago (Tandem Computer) had
> Starbucks coffee (little pre-measured bags) at the break area
> coffee makers, I tried it, it was like mud! I used to bring
> a Stanley SS thermos with my lunch (cheaper and better).

A few people in the office where I work simply have their own
coffee maker in their office. I don't drink coffee, so it is
not an issue for me.

In article > ,
"Edwin Pawlowski" > wrote:

> "Paracelsus" > wrote in message
> > Doesn't anybody make their own coffee anymore?
> > What are these clip joint's getting for coffee now $3.00+
>
>
> I was just talking about that today. We went to the Stop & Shop and there is
> a Dunkin Donuts in the store. Right across the street is a regular Dunkin
> Donuts and a mile up the road is a Dunkin Donuts that also does the baking
> and distribution for the area. How many does a town of 10,000 need? Along
> with two or three other donut shops and coffee in the convenience stores?
> You can make a cup for pennies and it only takes a few minutes. But every
> one of them has a line in the AM.

Hah! I live in a town with probably about 15K people, although I have
never counted. Up the street from me is a Dunkin Donuts. Just a mile
from me is a large Shop Rite supermarket that has a Dunkin Donuts store
in it, plus the supermarket has its own bakery where it seems a fairly
wide selection of freshly made baked goods. Then around the corner from
the Dunkin Donuts up the street from me is another Dunkin Donuts. As
far as I know, they all bake donuts on the premises.

>> Melba's Jammin' wrote:
>>
>> > Trying to screw you without a kiss. Good for you, Lia. My car repair
>> > place wanted to charge me for some hazardous waste or material disposal
>> > charge for something once. Maybe $4. I questioned it because whatever
>> > they did didn't require disposal of anything and I didn't figure I
>> > should be charged for it. They didn't charge me.

That is just a way of extracting a few more bucks from you. I was charged
$1.70 for it and nothing was removed from the car. Turns out, the billing
software is programmed to add a certain percentage on every bill. Getting
rid of hazardous waste is just part of the cost of doing business and
should be included in the shop rate or parts markup.

I wrote a letter to the dealer and complained. They sent me a coupon for a
free oil change. Big deal. Chances are they will also lose selling me my
next car because they ****ed me off.