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how many goji berriesTo Tip Or Not To Tip - Tipping Practices Globally
Tipping is a different concept in all countries. There are places where tipping is considered impolite or rude, and other places where if you don't tip your behaviour is considered unacceptable. The first thing to be aware of is what you are tipping for and what is expected of you.
Waitrons are generally in the worst position, as they are the middlemen between the customer and the kitchen, with the manager somewhere in between. If your food is of bad quality, technically you can't blame the waitrons for that. They do not cook your food. If they tell the chef to make a steak rare and the chef overcooks it, then it is the chef's fault.
Waitrons have complete control over one aspect of hospitality, and that is the service that they supply to customers. It is on this service that tipping is based. They need to be friendly, prompt and alert. Most waitrons get about ten to twenty tables to look after, and it is not always easy to treat each table like they are the only table in the restaurant. However, they must at least try to make you feel like you are the only person they are serving. If there is a problem with your food or drink, then they must sort it out efficiently and effectively.
In the UK, it is standard to tip waitrons, but not the bar people. Tips range from 10% for an average service. If the service was bad, you can tip less and if the service was fantastic, then tip more.
In Australia, Japan and China, you need not tip. In China it is probably best if you rather don't tip. Tipping was illegal till the late 1980s and is still a bit of a grey area. You could probably get away with tipping in tourist spots, where it is presumed that you are a foreigner. But if you are in the heart of China, among the locals, then rather don't tip anyone.
There might be a service fee added to the bill of either 10% or 15% depending on the venue. If there is a service fee, then don't tip your waitrons. In France, the service fee is included in the bill as well. According to David Lebovitz, the service fee is 15% service charge in Paris, however the bills also state that it's okay to leave extra, which as David says, "leaves a lot of people confused. Even the French."
He states that tipping is an unusual occurrence in France with the locals. Most places have a service fee, and if you are in a central tourist area, then you may leave more if you want. However, in other areas, rather just stick to the service fee on the bill
In New Zealand, tipping is not expected. But if the service was good, then leave a tip. Just because tips aren't expected doesn't mean the good service should go un-rewarded.
There is a misconception, among people who don't believe in tipping, that restaurants over the world pay their staff and therefore tipping isn't necessary. This isn't always the case. There are places where waitrons don't get a regular salary and they rely completely on tips for their bread and milk.
To get a feeling of what it is like about being a waitron in today's society, there are blogs that describe the work environment to perfection. If you are still in any doubt about whether to tip or not tip, read up on these people's lives. As Waiter Rant explains in his blog post Kingdom of Sand: "Waitering is like juggling several balls in the air at the same time...Your brain is so busy keeping track of what the tables need - cocktails, desserts, spoons, refills - that not all the balls come down and you leave the restaurant with some still banging around inside your head."
Some restaurants work on a system of commission, where a waitron will get a percentage of the overall sale at his or her tables. This system isn't always considered fair, as a waitron might get an unpopular section of the restaurant for the night.
If you visit a country and you are unsure of the policy, then it is best to just leave 10% for average service and more for good service. They can always give your money back if it's not acceptable, but they can't ask you for money. These are people that have to stay on their feet for nine hours, with few breaks, if any. They have to remain patient when chefs, managers, bar people and customers get angry over things that had nothing to do with them. If you are still unsure, then ask the manager for his advice, or someone at the table next to you.
Celeste writes for Pitman's People who specialise in porters for events.
Nutrition, Evolution, and Having a Healthy Diet
Nutrition has everything to do with health.� This isn�t news, exactly, but looking around at the crazy information on the market, one wonders if anyone actually makes the connection: what you eat affects how you feel.� It�s that simple.� Your health depends on the food choices you make in both the short and long term.�
Take a pill, and all you�ve done is treat a symptom.� Change your eating habits, and create a lasting change in your well-being.� There are so many approaches to eating, however, and so much conflicting information that it�s come down to this simple question: does whatever you�re eating right now make sense?
Well, sense isn�t common, and it does depend on some good information.� So here is something to consider: what kind of foods are humans evolved to eat?� Cheetos?� Don�t think so.� That�s a no-brainer, but what about some others that we counted as healthy staples until recently, like bread and pasta.� Go way back in your imagination, to hunter gatherer days � before agriculture and the obesity which followed for the first time among humans � and consider what would be part of our ancestors� normal diet.� If you�re about to pop something into your mouth that wasn�t around before agriculture, (a relatively recent development in human history), then eat it knowing it�s not considered a �normal� food by your body.� Foods your body considers �normal� contribute to your health, other foods are either neutral or harmful.� How simple is that?
A well-known exploration of this concept that certain foods help our bodies thrive is Dr. Peter D�Adamo�s book, �Eat Right 4 Your Type,� in which he bases his lists of what to eat and avoid on blood type.� D�Adamo asserts that type O is the oldest type, and the newer A type didn�t show up on the scene until agriculture.� So, Os should eat lots of meat and veg because that blood type doesn�t know how to handle too much grain.� Type As can eat grain, but not dairy.� Dairy is a category reserved as a �normal� food only for the yet more recent human blood type, AB.� (Maybe we�ll evolve a new type that can handle Cheetos and red licorice, my personal favorite abnormal foods).
D�Adamo supports his blood-type theory with all kinds of careful research, and so what?� Does it make sense that humans should rely primarily on foods that occur naturally?� Absolutely.� If you�re going to eat a grain like wheat then, eat it whole, or don�t eat it at all, and don�t eat much of it anyway because humans pretty much made wheat up!� I�m not going to take the, �Does it occur naturally?� debate too far, because it�s time to look at another researcher�s take on the food and evolution connection.�
Dr. Phillip Lipetz wrote �The Good Calorie Diet,� a book for the weight loss market, but he also has supported his theories with all kinds of careful research.� His describes how the human response to starvation that was developed during the ice age carries on today.� Ironic, isn�t it, that the food available to us today - rich and sweet and abundant - causes our bodies to behave as though starvation is at hand.
The short story for how this works is that up until the ice age, humans ate whatever was readily available, like roots, plants, fruit, and a little tasty carrion now and then.� Along came the ice ages, and those foods became scarce.� Now humans were forced to hunt, but it was dicey and the weapons were primitive, so spans of time occured between kills.� The result: our ancestors evolved ways to make the most of the conversion of excess blood sugar into stored nutrition in the form of body fat.� When they starved, they lived off stored fat.����
Today�s diet mimics the ice age diet: high fat and high protein, and our genetic programming says, �Uh oh, we�re facing starvation again.� Better store up some fat.�� Lipetz goes into convincing detail about food combinations in his book.� He describes some that cause the creation of excess fat, such as butter on bread.� More useful are his combinations that actually inhibit fat formation, like lean meat with most vegetables.� In a society where obesity and its attendant health issues are rampant, these food combinations are helpful places to focus our attention.� Yet the single most useful bit to remember from his research is that foods which cause our bodies to create excess fat all have one thing in common: they weren�t part of our ancestors� normal diet.�
Armed with this overview, next time you�re about to pop something in your mouth - whether your focus is health or weight � you don�t need to have a bunch of rules and whacky information in mind.� Just use common sense.� Ask whether it�s a food that was around before the advent of agriculture.� If it was, go for it.� If it wasn�t, then consider that your body won�t consider the food �normal,� and in both the long and short run, that�s got health consequences.��
�
Judith Schwader�earned a Master's degree in Education, and has written extensively on health and nutrition.� She has a�background in social science and addressing chronic health conditions through nutrition.��Judith invites you to visit http://QandAHealth.com, an excellent resource for health.�
Kitchens Have Become Man's New Garden Shed
As city dwellers give up on the Great Australian Dream and opt for apartment living, men are facing the reality that they may never be the proud owner of a garden tool shed. In response, Generation Cave-Deprived is taking their need for tinkering, building and destruction to the kitchen, with the aid of powerful kitchen appliances and utensils.
�I don�t have a shed to store the loud tools I always wanted�, says Paul Cartwright who owns a unit in Melbourne, �so I take it out on food with my blender, juicer or high carbon knife set�.
Dr Rob Heard, Senior Lecturer in Psychology at the Faculty of Health Sciences, University of Sydney, believes such behaviour is a result of social learning, �From a very early age, boys are encouraged to focus their energies on rugged pursuits. If men can�t retreat to their backyard shed, they want to at least enjoy some of pleasures associated with it.�
One of those pleasures is to show the new kitchen toy to mates while the womenfolk are left to gossip around the dining table. However, just any machine doesn�t guarantee collective grunts of approval.
�You can�t have a fully-automatic espresso machine. It�s all about being in control�, says Dan Sanger, proud owner of a $500 Gaggia Classic, and resident of the aptly named Sydney suburb of Manly. �To make great coffee I need to tamp just right so the two shot basket runs evenly from each spur. Plus the slip on turbo-froth adaptor makes better steamed milk.�
While knowing that high above Australia�s largest cities, otherwise peace-loving men are cutting, dicing, grinding and crushing defenceless cups of fruit, vegetables and coffee beans may not be cause for concern. That it may not be long until they are strutting around with filters and steam wands dangling from their belt, is something none of us dare contemplate.
Simon Hillier is a freelance writer based in Sydney, Australia. His company, Get There Writing Services, provides copywriting, travel writing, feature articles, scripts and ebooks that will have your readers clicking and streaming for more. For further information on Simon's article services, visit the feature articles and travel writing section of the Get There Writing Services website.
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