Seems many places are doing away with tipping and going to a service charge.

What do you think?

http://www.nytimes.com/2013/09/04/di...tml?ref=dining


Personally I would prefer paying a living wage equivalent to what the staff would usually earn including their tips and leave the tipping up to the customer.

On 2013-09-06 3:36 PM, ImStillMags wrote:

> Personally I would prefer paying a living wage equivalent to what the
> staff would usually earn including their tips and leave the tipping
> up to the customer.
>

We ate in a number of places in Europe were tipping was not expected.
Service was included in the bill, as was tax. The price on the menu was
what you paid, and the the total of the prices of items ordered was your
total bill. Service was good and we didn't have staff trying to hard to
upsell.

ImStillMags wrote:
>
>Personally I would prefer paying a living wage equivalent to what the staff
>would usually earn including their tips and leave the tipping up to the customer.

That's precisely what's already done in the US. Any server willing
to work hard can earn a pretty darn good living wage... the slackers
tend not to last very long so the subject is moot.

"Dave Smith" > wrote in message
...
> On 2013-09-06 3:36 PM, ImStillMags wrote:
>
>> Personally I would prefer paying a living wage equivalent to what the
>> staff would usually earn including their tips and leave the tipping
>> up to the customer.
>>
>
> We ate in a number of places in Europe were tipping was not expected.
> Service was included in the bill, as was tax. The price on the menu was
> what you paid, and the the total of the prices of items ordered was your
> total bill. Service was good and we didn't have staff trying to hard to
> upsell.
But there, it is an honourable profession and in good restaurants, they have
been properly trained and are not trying to pay their way through uni or
treating it as a temporary job.
Graham

On Friday, September 6, 2013 1:58:01 PM UTC-7, Brooklyn1 wrote:
> ImStillMags wrote:
>
> >
>
> >Personally I would prefer paying a living wage equivalent to what the staff
>
> >would usually earn including their tips and leave the tipping up to the customer.
>
>
>
> That's precisely what's already done in the US. Any server willing
>
> to work hard can earn a pretty darn good living wage... the slackers
>
> tend not to last very long so the subject is moot.



No it's not, Sheldon. Washington is the only state I know that requires minimum wage be paid to servers. Every other state makes an "allowance" to restaurants to pay $3 o4 $4 an hour, so servers MUST depend on tips.

>
> That's precisely what's already done in the US. Any server willing
>
> to work hard can earn a pretty darn good living wage... the slackers
>
> tend not to last very long so the subject is moot.

I am a tax preparer during tax season. The servers, bussers, and bartenders make a lot of money that is tax free. If they are working in a busy middle priced to hight priced restaurant, the allocated tips do not even come close to what is actually earned. Allocated tips are the ones the restaurant declares to the IRS for each employee.

We sit at the bar in a very reasonably priced diner, and when I see the bartenders counting out the tip bucket (they throw the tips into a bucket to be divided up later) it amazes me how much money is in there.

Dale P

I like the present system of tipping. In theory, it weeds out the bad servers and keeps the good ones trying to please.

I ate out tonight and added extra to the tip JUST because the server in her twenties didn't say "You guys". Maybe resto managers are forbidding this at last. Should I hope?

On 9/6/2013 6:17 PM, Kalmia wrote:
> I like the present system of tipping. In theory, it weeds out the bad servers and keeps the good ones trying to please.
>
> I ate out tonight and added extra to the tip JUST because the server in her twenties didn't say "You guys". Maybe resto managers are forbidding this at last. Should I hope?
>
Only if you left a note thanking the server for that grace.

On 9/6/2013 2:36 PM, ImStillMags wrote:
> Seems many places are doing away with tipping and going to a service charge.
>
> What do you think?
>
> http://www.nytimes.com/2013/09/04/di...tml?ref=dining
>
>
> Personally I would prefer paying a living wage equivalent to what the staff would usually earn including their tips and leave the tipping up to the customer.
>

In the cruise business, many lines have instituted "automatic
gratuities" where a set amount is charged to your onboard account every
day for gratuities (Usually around $11 - $12 pp per day). This money is
divided up between cabin stewards, assistants, waiters and their
assistants, servers and workers in the buffets. You do have the option
of going to the Purser's Desk and having these removed.

When this first started happening, most people were against it including
the ship's crews... but it turns out that the system works great. The
crew knows how much money they will be making and no one can stiff them.
If service declines, an individual crew member can be assigned fewer
cabins/tables and make less money until their performance improves.
There is a lot of peer pressure among crew members for everyone to do a
good job. Service has not suffered because of this as far as I can see.

On land, I would prefer that servers be paid a living wage and not have
to rely on tips. I've had a couple of jobs where I depended on tips
(waiter, cab driver) and it gives you a whole new perspective on people.

George L

On Friday, September 6, 2013 8:28:41 PM UTC-4, casa contenta wrote:
> On 9/6/2013 6:17 PM, Kalmia wrote:
>
> > I like the present system of tipping. In theory, it weeds out the bad servers and keeps the good ones trying to please.
>
> >
>
> > I ate out tonight and added extra to the tip JUST because the server in her twenties didn't say "You guys". Maybe resto managers are forbidding this at last. Should I hope?
>
> >
>
> Only if you left a note thanking the server for that grace.

I just may call the owner - get the word around - maybe the others young'ns will catch on too.

On Sat, 07 Sep 2013 08:10:36 -0500, George Leppla
> wrote:



>In the cruise business, many lines have instituted "automatic
>gratuities" where a set amount is charged to your onboard account every
>day for gratuities (Usually around $11 - $12 pp per day). This money is
>divided up between cabin stewards, assistants, waiters and their
>assistants, servers and workers in the buffets. You do have the option
>of going to the Purser's Desk and having these removed.
>
>When this first started happening, most people were against it including
>the ship's crews... but it turns out that the system works great.

>
>On land, I would prefer that servers be paid a living wage and not have
>to rely on tips.

Why not at sea too? The real reason is marketing. You can entice
someone with a low far for that 10 day cruise, but if you add another
$120 to cover better wages it does not look as enticing. Same with
restaurants. That $9 meatloaf entree is reasonable, but people are
not going to spend $12 for it. But they will buy a sugared beverage
for $2.49 that is really supplementing the low cost entree.

On Sat, 07 Sep 2013 10:55:33 -0400, Ed Pawlowski > wrote:

>On Sat, 07 Sep 2013 08:10:36 -0500, George Leppla
> wrote:
>
>
>
>>In the cruise business, many lines have instituted "automatic
>>gratuities" where a set amount is charged to your onboard account every
>>day for gratuities (Usually around $11 - $12 pp per day). This money is
>>divided up between cabin stewards, assistants, waiters and their
>>assistants, servers and workers in the buffets. You do have the option
>>of going to the Purser's Desk and having these removed.
>>
>>When this first started happening, most people were against it including
>>the ship's crews... but it turns out that the system works great.
>
>>
>>On land, I would prefer that servers be paid a living wage and not have
>>to rely on tips.
>
>Why not at sea too? The real reason is marketing. You can entice
>someone with a low far for that 10 day cruise, but if you add another
>$120 to cover better wages it does not look as enticing. Same with
>restaurants. That $9 meatloaf entree is reasonable, but people are
>not going to spend $12 for it. But they will buy a sugared beverage
>for $2.49 that is really supplementing the low cost entree.

The main reason for tipping has always been and still is to ensure
superior service... remove tipping and service will degrade to the
lowest common denominator, as will the food be less volume, lower
quality, and it's price higher. Tipping not only keeps service high,
it keeps menu prices low, quality high, and portions satisfying. I've
dined in countries where there's no tipping... service is mediocre at
best and rude at worst and portions miniscule... hardly pays to eat
out (with their tiny portions it hardly paid to dirty a dish). I much
prefer to be in charge of determining my server's salary and my
experience. I suppose if you're a tourist it matters not, the servers
will never meet you again nor you them. At home I patronize the same
eateries regularly, the employees know that I tip well and so they
treat me well... it's a win-win situation for all involved, including
the proprietor. And in the US it's very VERY easy to avoid tipping
and still receive exactly the same service as everyone else, there are
thousands ond millions of fast foods and drive-throughs for the TIAD
cheapskates... may as well dine from a vending machine.

On 2013-09-07 1:09 PM, Brooklyn1 wrote:
>
>
> The main reason for tipping has always been and still is to ensure
> superior service... remove tipping and service will degrade to the
> lowest common denominator, as will the food be less volume, lower
> quality, and it's price higher.



Malarkey. The purpose of tipping it to allow bars and restaurants to
keep labour costs down so they can put lower prices on their menus and
delude their customers into thinking it is cheaper that adding the same
amount for the tip that it would have cost to pay them a decent wage
without relying on the generosity of their customers.


> Tipping not only keeps service high,
> it keeps menu prices low, quality high, and portions satisfying. I've
> dined in countries where there's no tipping... service is mediocre at
> best and rude at worst and portions miniscule... hardly pays to eat
> out (with their tiny portions it hardly paid to dirty a dish).

Your imaginary experience differs greatly from my experience in
countries where tipping is not expected. The service was excellent, the
food was good and servings ample.

On 9/7/2013 9:55 AM, Ed Pawlowski wrote:

>> On land, I would prefer that servers be paid a living wage and not have
>> to rely on tips.
>
> Why not at sea too? The real reason is marketing. You can entice
> someone with a low far for that 10 day cruise, but if you add another
> $120 to cover better wages it does not look as enticing. Same with
> restaurants. That $9 meatloaf entree is reasonable, but people are
> not going to spend $12 for it. But they will buy a sugared beverage
> for $2.49 that is really supplementing the low cost entree.
>


I agree. It is easier for the cruise lines to market a $999 pp cruise
and add $80 for tips to their onboard account than it is to advertise an
$1079 pp cruise. This has been a long standing discussion for as long
as I can remember and I've been selling cruises for over 20 years.

One of these days one of the cruise lines will take the jump and declare
that "gratuities are included in the fare" (more likely one of the
budget lines) and that might open the floodgates.

George L

Brooklyn1 wrote:
>
> And in the US it's very VERY easy to avoid tipping
> and still receive exactly the same service as everyone else, there are
> thousands ond millions of fast foods and drive-throughs for the TIAD
> cheapskates... may as well dine from a vending machine.

I'm good with either.

G.

In article >,
says...

> One of these days one of the cruise lines will take the jump and declare
> that "gratuities are included in the fare" (more likely one of the
> budget lines) and that might open the floodgates.

It's already happened.

http://travel.saga.co.uk/holidays/oc.../cruising-for-
newcomers.aspx

"No hidden extras ? you?ll be surprised how much is included in the
price, such as insurance and cancellation cover, a chauffeured car
service to the port, taxes, and all meals, plus much more.
You are not expected to tip our staff ? all on-board gratuities are
included in your fare.
Our cruises are exclusively for passengers aged 50 and over so there
are no children or teenagers on board
Budgeting is easy, with only excursions and drinks left to buy and
lower bar prices than you?d expect to pay at home "

Saga targets the affluent but not rolling-rich 50+; they catch a
large slice of the grey pound in insurance, travel, finance, health care
etc.

Janet UK

On 9/6/2013 3:36 PM, ImStillMags wrote:

> Seems many places are doing away with tipping and going to a service
> charge.
>
> What do you think?
>
> http://www.nytimes.com/2013/09/04/di...tml?ref=dining
>
>
>
> Personally I would prefer paying a living wage equivalent to what the
> staff would usually earn including their tips and leave the tipping
> up to the customer.
>

Why not break the bill down into parts and labor like fixing a car? LOL

--
CAPSLOCK–Preventing Login Since 1980.

On 2013-09-08 12:19 AM, Cheryl wrote:
> On 9/6/2013 3:36 PM, ImStillMags wrote:
>
>> Seems many places are doing away with tipping and going to a service
>> charge.
>>
>> What do you think?
>>
>> http://www.nytimes.com/2013/09/04/di...tml?ref=dining
>>
>>
>>
>>
>> Personally I would prefer paying a living wage equivalent to what the
>> staff would usually earn including their tips and leave the tipping
>> up to the customer.
>>
>
> Why not break the bill down into parts and labor like fixing a car? LOL
>


What's wrong with having the price you pay listed on the menu so that
what you see if what you pay? If appetizers are $5 and you are going to
be paying say.. 10% tax and then are expected to pay at least 15% tip,
the price is $6.25.... not $5. That ranks up there with making it
$4.95 instead of $5, just a cheap marketing ploy.

On Sun, 08 Sep 2013 12:22:17 -0400, Dave Smith
> wrote:

> What's wrong with having the price you pay listed on the menu so that
> what you see if what you pay? If appetizers are $5 and you are going to
> be paying say.. 10% tax and then are expected to pay at least 15% tip,
> the price is $6.25.... not $5. That ranks up there with making it
> $4.95 instead of $5, just a cheap marketing ploy.

It won't work here. Forget Europe, what's the habit in Canada?
Americans shop/eat where they perceive a bargain. JC Penny is in big
trouble now because they took away traditional sales and made it
overall "low" pricing.

--
Food is an important part of a balanced diet.

On 9/7/2013 8:37 AM, Kalmia wrote:
> On Friday, September 6, 2013 8:28:41 PM UTC-4, casa contenta wrote:
>> On 9/6/2013 6:17 PM, Kalmia wrote:
>>
>>> I like the present system of tipping. In theory, it weeds out the bad servers and keeps the good ones trying to please.
>>
>>>
>>
>>> I ate out tonight and added extra to the tip JUST because the server in her twenties didn't say "You guys". Maybe resto managers are forbidding this at last. Should I hope?
>>
>>>
>>
>> Only if you left a note thanking the server for that grace.
>
> I just may call the owner - get the word around - maybe the others young'ns will catch on too.
>
Bravo, do that!

Personally I prefer the Japanese method. Tipping does
not exist and the service is the best I've ever
encountered. People waiting on you are very
professional and take great pride in their work. I'm sure
they have much training which seems to be almost completely
absent in the US.

In the US I have left no tip for a poor meal and good tips
for an excellent one. In one extreme case I made a point of
ensuring the bus boy got the tip, not the
waitress. (He was very attentive.)

http://www.richardfisher.com

On Mon, 9 Sep 2013 11:27:55 -0700 (PDT), Helpful person
> wrote:

>Personally I prefer the Japanese method. Tipping does
>not exist and the service is the best I've ever
>encountered. People waiting on you are very
>professional and take great pride in their work. I'm sure
>they have much training which seems to be almost completely
>absent in the US.
>
>In the US I have left no tip for a poor meal and good tips
>for an excellent one. In one extreme case I made a point of
>ensuring the bus boy got the tip, not the
>waitress. (He was very attentive.)

Japanese chow is hardly worth eating... itty bitty nondescript blobs
that don't even look edible... and I can't eat all their enamelware.
All the times I ate Jap chow I left hungry, and I patronized some of
the priciest NYC joints. Jap restos are much more about showmanship
than the food. And I don't consider sushi food, it's bait, chum.

On 9/9/2013 6:17 PM, Brooklyn1 wrote:
> On Mon, 9 Sep 2013 11:27:55 -0700 (PDT), Helpful person
> > wrote:
>
>> Personally I prefer the Japanese method. Tipping does
>> not exist and the service is the best I've ever
>> encountered. People waiting on you are very
>> professional and take great pride in their work. I'm sure
>> they have much training which seems to be almost completely
>> absent in the US.
>>
>> In the US I have left no tip for a poor meal and good tips
>> for an excellent one. In one extreme case I made a point of
>> ensuring the bus boy got the tip, not the
>> waitress. (He was very attentive.)
>
> Japanese chow is hardly worth eating... itty bitty nondescript blobs
> that don't even look edible... and I can't eat all their enamelware.
> All the times I ate Jap chow I left hungry, and I patronized some of
> the priciest NYC joints. Jap restos are much more about showmanship
> than the food. And I don't consider sushi food, it's bait, chum.
>
Clearly you've never had decent teriyaki or miso soup. Unsurprising for
a xenophobe...

On 9/9/2013 8:42 PM, casa contenta wrote:

>> Japanese chow is hardly worth eating... itty bitty nondescript blobs
>> that don't even look edible... and I can't eat all their enamelware.
>> All the times I ate Jap chow I left hungry, and I patronized some of
>> the priciest NYC joints. Jap restos are much more about showmanship
>> than the food. And I don't consider sushi food, it's bait, chum.
>>
> Clearly you've never had decent teriyaki or miso soup. Unsurprising for
> a xenophobe...


As I said in a previous post, I have tried several Japanese restaurant
and was disappointed at each of them. I was anticipating delicious and
interesting food and they all let me down.t had nothing to do with race
or culture, just the soggy, greasy tempura and other substandard offerings.

On 9/9/2013 6:58 PM, Dave Smith wrote:
> On 9/9/2013 8:42 PM, casa contenta wrote:
>
>>> Japanese chow is hardly worth eating... itty bitty nondescript blobs
>>> that don't even look edible... and I can't eat all their enamelware.
>>> All the times I ate Jap chow I left hungry, and I patronized some of
>>> the priciest NYC joints. Jap restos are much more about showmanship
>>> than the food. And I don't consider sushi food, it's bait, chum.
>>>
>> Clearly you've never had decent teriyaki or miso soup. Unsurprising for
>> a xenophobe...
>
>
> As I said in a previous post, I have tried several Japanese restaurant
> and was disappointed at each of them. I was anticipating delicious and
> interesting food and they all let me down.t had nothing to do with race
> or culture, just the soggy, greasy tempura and other substandard offerings.

At least you were not so rude as to refer to them as "Japs"...

I suspect had you been in Vancouver your experience would have been far
more palatable.

On Mon, 09 Sep 2013 20:58:31 -0400, Dave Smith
> wrote:

> On 9/9/2013 8:42 PM, casa contenta wrote:
>
> >> Japanese chow is hardly worth eating... itty bitty nondescript blobs
> >> that don't even look edible... and I can't eat all their enamelware.
> >> All the times I ate Jap chow I left hungry, and I patronized some of
> >> the priciest NYC joints. Jap restos are much more about showmanship
> >> than the food. And I don't consider sushi food, it's bait, chum.
> >>
> > Clearly you've never had decent teriyaki or miso soup. Unsurprising for
> > a xenophobe...
>
>
> As I said in a previous post, I have tried several Japanese restaurant
> and was disappointed at each of them. I was anticipating delicious and
> interesting food and they all let me down.t had nothing to do with race
> or culture, just the soggy, greasy tempura and other substandard offerings.

Clearly they don't know how to cook because it should be none of the
above.

--
Food is an important part of a balanced diet.

On 9/9/2013 9:25 PM, sf wrote:

>>> Clearly you've never had decent teriyaki or miso soup. Unsurprising for
>>> a xenophobe...
>>
>>
>> As I said in a previous post, I have tried several Japanese restaurant
>> and was disappointed at each of them. I was anticipating delicious and
>> interesting food and they all let me down.t had nothing to do with race
>> or culture, just the soggy, greasy tempura and other substandard offerings.
>
> Clearly they don't know how to cook because it should be none of the
> above.
>


They were Japanese restaurants with Japanese staff. Granted, there is no
Japanese community to speak of here, but these places try to cater to
Japanese tourists. If they don't know how to cook Japanese food, I don't
know who would. This was not even a matter of some of them not being as
good at the others. It was edible, but not very good.r

On Mon, 09 Sep 2013 21:33:37 -0400, Dave Smith
> wrote:

> On 9/9/2013 9:25 PM, sf wrote:
>
> >>
> >> As I said in a previous post, I have tried several Japanese restaurant
> >> and was disappointed at each of them. I was anticipating delicious and
> >> interesting food and they all let me down.t had nothing to do with race
> >> or culture, just the soggy, greasy tempura and other substandard offerings.
> >
> > Clearly they don't know how to cook because it should be none of the
> > above.
>
>
> They were Japanese restaurants with Japanese staff. Granted, there is no
> Japanese community to speak of here, but these places try to cater to
> Japanese tourists. If they don't know how to cook Japanese food, I don't
> know who would. This was not even a matter of some of them not being as
> good at the others. It was edible, but not very good.r

Honestly, Dave... that means NOTHING. I remember looking into the
kitchen of a well known seafood/Italian restaurant and only seeing
Chinese cooks way back when I was a twenty something. I also know
that my favorite "sushi" restaurant today has Mexican/Hispanic cooks &
wait staff (along with Japanese). I haven't asked for a background
check, so maybe they just look and sound Japanese... but AFAIC, good
food is what counts. Ethnicity means nothing in the kitchen or for
that matter: customer contact (unless there's a lot of BS'ing
involved).

--
Food is an important part of a balanced diet.

casa contenta mixatorium sqwertocracy jethro wrote:

>>
> Clearly you've never had decent teriyaki or miso soup. Unsurprising
> for a xenophobe...

Says the homophobe., Should we count how many *** bashing and "fag" posts
you've put up while stalking people in the food groups? Hmmmm, stlalkerk00k?

What's really funny is you're probably *** and think nothing of laying out
*** hate insults anyway, because of course you have zero integrity.

You'd shit on your own mom for a chance to post another stalking message,
right, Middiot sltakerk00k?

ROTFL!

On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>
> You'd shit on your own mom for a chance to post another stalking
> message, right, Middiot sltakerk00k?

I like the name Stalky Stalkerton.

--
CAPSLOCK–Preventing Login Since 1980.

"Cheryl" > wrote in message
eb.com...
> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>>
>> You'd shit on your own mom for a chance to post another stalking
>> message, right, Middiot sltakerk00k?
>
> I like the name Stalky Stalkerton.

Hmm it does have a certain ring to it.
--
--
http://www.helpforheroes.org.uk/shop/

On Wed, 11 Sep 2013 17:38:25 -0500, Groupkillas (R) wrote:

> You'd shit on your own mom for a chance to post another stalking message,
> right, Middiot sltakerk00k?

Wait, I thought I was patches...mbwhahahahaha!!!!

On 9/12/2013 10:16 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...
>> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>>>
>>> You'd shit on your own mom for a chance to post another stalking
>>> message, right, Middiot sltakerk00k?
>>
>> I like the name Stalky Stalkerton.
>
> Hmm it does have a certain ring to it.

Why, oh why? didn't I name my cat that. Describes her to a T.

nancy

"Nancy Young" > wrote in message
...
> On 9/12/2013 10:16 AM, Ophelia wrote:
>>
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>>>>
>>>> You'd shit on your own mom for a chance to post another stalking
>>>> message, right, Middiot sltakerk00k?
>>>
>>> I like the name Stalky Stalkerton.
>>
>> Hmm it does have a certain ring to it.
>
> Why, oh why? didn't I name my cat that. Describes her to a T.

lol
--
--
http://www.helpforheroes.org.uk/shop/

On 9/11/2013 9:01 PM, Cheryl wrote:
> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>>
>> You'd shit on your own mom for a chance to post another stalking
>> message, right, Middiot sltakerk00k?
>
> I like the name Stalky Stalkerton.
>
You're big on trolling too dear, are'nt you?

On 9/12/2013 8:16 AM, Ophelia wrote:
>
>
> "Cheryl" > wrote in message
> eb.com...
>> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
>>>
>>> You'd shit on your own mom for a chance to post another stalking
>>> message, right, Middiot sltakerk00k?
>>
>> I like the name Stalky Stalkerton.
>
> Hmm it does have a certain ring to it.

Dear, are you anything but a troll chorus singer?

On Thu, 12 Sep 2013 15:16:22 +0100, "Ophelia"
> wrote:

>
>
> "Cheryl" > wrote in message
> eb.com...
> > On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
> >>
> >> You'd shit on your own mom for a chance to post another stalking
> >> message, right, Middiot sltakerk00k?
> >
> > I like the name Stalky Stalkerton.
>
> Hmm it does have a certain ring to it.
> --
I like it too.

--
Food is an important part of a balanced diet.

On Thu, 12 Sep 2013 11:08:32 -0400, Nancy Young
> wrote:

> On 9/12/2013 10:16 AM, Ophelia wrote:
> >
> >
> > "Cheryl" > wrote in message
> > eb.com...
> >> On 9/11/2013 6:38 PM, Groupkillas (R) wrote:
> >>>
> >>> You'd shit on your own mom for a chance to post another stalking
> >>> message, right, Middiot sltakerk00k?
> >>
> >> I like the name Stalky Stalkerton.
> >
> > Hmm it does have a certain ring to it.
>
> Why, oh why? didn't I name my cat that. Describes her to a T.
>
Maybe the next one?

--
Food is an important part of a balanced diet.

On 9/12/2013 1:57 PM, sf wrote:
> On Thu, 12 Sep 2013 11:08:32 -0400, Nancy Young
> > wrote:
>
>> On 9/12/2013 10:16 AM, Ophelia wrote:
>>>
>>>
>>> "Cheryl" > wrote

>>>> I like the name Stalky Stalkerton.
>>>
>>> Hmm it does have a certain ring to it.
>>
>> Why, oh why? didn't I name my cat that. Describes her to a T.
>>
> Maybe the next one?

Maybe if it's a stalking nut job like this one. Ninja cat.

nancy

On 9/12/2013 1:04 PM, Nancy Young wrote:
> On 9/12/2013 1:57 PM, sf wrote:
>> On Thu, 12 Sep 2013 11:08:32 -0400, Nancy Young
>> > wrote:
>>
>>> On 9/12/2013 10:16 AM, Ophelia wrote:
>>>>
>>>>
>>>> "Cheryl" > wrote
>
>>>>> I like the name Stalky Stalkerton.
>>>>
>>>> Hmm it does have a certain ring to it.
>>>
>>> Why, oh why? didn't I name my cat that. Describes her to a T.
>>>
>> Maybe the next one?
>
> Maybe if it's a stalking nut job like this one. Ninja cat.
>
> nancy
>

You could name it Marty, he's been at this "game" for almost a decade now..