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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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goji berries sexFiddleheads - Music To My Mouth

When the cool breezes turn warm and the spring sunshine cheers our spirits, that is the right time for fiddlehead season. Depending on the weather, the fiddlehead fronds begin to appear around late April or early May. They can often be found growing on moist fertile ground along river and stream banks, in open woodlands or at the edges of swamps and marshes. Attempts at cultivating fiddleheads have failed, so they are picked from the wild. Fiddleheads have become more popular in recent years, showing up in produce departments of larger grocery stores across the country, and can sometimes be found frozen. Wild Canadian fiddleheads are also exported to Europe as a specialty item.

What exactly are fiddleheads anyway? Fiddleheads are one of Mother Nature�s first and finest treats of the spring season. Fiddleheads are the uncurled deep green fronds of the ostrich fern, so called because the fern resembles the finely crafted head of a fiddle. They grow throughout North America and are plentiful in Ontario woodlands. The native people introduced fiddleheads to the settlers and since then they have been a popular delicacy especially in the Maritimes. The fiddleheads are at their best for eating while young, firm and tightly curled. They tend to lose their table appeal as the fern stalk reaches about 6-8 inches and the frond begins to uncurl. Fiddleheads are delicate in flavour and tastes like a cross between asparagus, green beans and okra.

Fiddleheads are rich in iron, potassium, niacin, riboflavin, magnesium, phosphorous and vitamins A and C. Fiddleheads were highly prized by the native people as a medicinal plant and were said to act as a natural cleansing agent, ridding the body of accumulated impurities and toxins. It was also said that fiddleheads were regarded as an old-time treatment for high pressure and used to ward off scurvy.

There are many varieties of fiddleheads including: Bracken (found worldwide), Ostrich Fern (the one found in Canada and northern regions worldwide), Cinnamon Fern or Buckhorn Fern (found in the Eastern parts of North America), Royal Fern (found worldwide), Zenmai or Flowering Fern (found in East Asia), or Vegetable Fern (found throughout Asia and Oceania). Of course, here in North America the one we eat most is the Ostrich Fern variety. Although other ferns produce fiddlehead-like shoots, some can be toxic and inedible so it is important to identify the correct variety if you are picking fiddleheads in the wild. Also, Health Canada advises that fresh fiddleheads must be properly cooked before being eaten. In 1994 several instances of food poisoning were associated with raw or lightly cooked fiddleheads. No definite source of the food poison was identified, but authorities recommended the thorough cooking of fiddleheads to counteract any possible unidentified toxins in the plant.

If you do choose to go fiddlehead hunting, here are a few tips to aid your search. Fiddleheads grow in clumps and should be picked in a �thinning-out� fashion. By taking only a few fronds from each clump, this allows the plant to grow for the following season. Maintaining sustainable harvesting methods is important especially in this particular food species that is not farmed. You can use a small knife to cut the heads at the base, but it is also quite possible to break off the heads easily by hand. A good tip is the always try to harvest the fiddleheads away from roadsides or other areas where they may have been contaminated by pollution.

To store fiddleheads, keep them in a well cooled place wrapped tightly to prevent drying. You may also wish to trim the stems again before using because the cut end will darken during storage. They can be kept in the refrigerator for approximately 10 days, but they are best if used as soon as possible after harvesting.

To prepare fiddleheads for cooking, snap or cut off the stem if more than 2� remain beyond the coiled part of the fiddlehead. Remove any of the chaff that remains on the fiddleheads by rubbing it off by hand. Then simply wash the fiddleheads in several changes of cold water to remove any dirt or grit that may have accumulated in the coils. Drain completely.

Fiddleheads are very versatile in a cooking sense. They can be used in various similar ways to any firm green vegetable like asparagus or broccoli and are excellent marinated in vinegar and oil, like a crunchy pickle. They are also great when boiled in salted water until tender, served hot with a bit of butter and salt. They are beautiful served as a featured vegetable or can be used in a simple stir-fry. They go well with cheese, tomato or cream sauces and are good to enliven the flavour and texture of vegetable medleys, soups stews or casseroles.

Fiddleheads are sure to become a favourite in any household once the passion for this elegant little vegetable is discovered.

Denny Phillips has created several articles inspired by her love of cooking, travelling and art. Read other articles by Denny on her websites: http://www.goodcookingcentral.com and http://www.vacationtravelquest.com

Chicken Wings Or Some Fuel In The Tank

A national dilemma? After seeing a recent report on the Chicken Wing Industry i think all of us who love a couple of beers and some wings, is a question we will be asking of ourselves. It seems that the recent surge in the manufacturing of Biodiesel is forcing the manufactures of these fine delicacies to raise their prices to offset the cost that they are being charged for Chicken Wings. It seems that the farmers who grow the feed that chicken farmers use to feed their chickens don't give a hoot about those of us who enjoy the wings of these fine feathered Animals.

So all the Restaurants and bars are having to raise the prices on their Chicken Wings to offset the price they are paying for them. And with the state of this economy is were this dilemma will begin. As you know in order to afford this good ole American pastime you have to earn a pay check and in order to get a paycheck you have to work and to work you have to drive and in order to drive you have to put fuel in the tank and with the oil crisis we are having its looking like biodiesel is going to become a big part of our lives soon and in order for them to make biodiesel you need corn which is also Chicken feed which again brings up the question, Chicken Wings or Fuel for the tank?

What would joey chestnut do if there were no Wing Bowl? Could you image going to K.F.C and having to ala carte your Chicken Wings in your twelve piece bucket, What would Colonel Sanders think of this dilemma? Ala carte my Wings? I'm sure he would be heart broken for sure. But wait, there could be a way out of this dilemma and in doing so we could save the world at the same time. You see if all of us Chicken Wing lovers would start taking Public Transportation to work we would lessen the need for the production of Biodiesel which in return would lessen the need for corn which would drive down the price on feed in return would drive down the price on Chicken Wings right? Which would also drive down our out put on Carbon Dioxide Emissions which would lessen the greenhouse effect which would help eliminate Global Warming Right? Who ever thought that a thing that we love to eat and really isn't that good for our health would help save the world, isn't it ironic?

Well i hope all you Chicken Wing lovers will take notice because change is on the way so maybe we can get a fleet of buses to bring us to and from work, we can call them the Chicken Wing Express And continue to be able to enjoy our wings.

Peace Love and Happiness!

Michael Robbins is a freelance writer from the east coast with many views on everyday life. http://mydailydose-kidrapido.blogspot.com

6 Essential Tips for the Perfect Outdoor Party

Outdoor parties can be real fun if carried out efficiently. Many people spend a lot of money on such parties but few of them are able to get the whole thing right. There is great amount of planning involved in carrying out an ideal outdoor party . Here are a few tips to put a smile on the faces of your guests:
Choose a good location in your backyard
A spot with an ideal mix of sun and shade is ideal for setting tables. Use umbrellas, open walled tents for creating shade in open areas. If ideal conditions are hard to find , prepare for them well in advance. Arm yourself with insect repellant, coats (if its chilly) , sun block and hats.

Keep in Mind the Wind
Strong winds can be extremely distressing for an outdoor party. You can pin the table cloths on to the tables if you expect a windy day.

Renovate your Lawn
Your lawn is like the outfit of your outdoor party. Work on watering flowerbeds, trimming hedges, mowing the lawn . Spend as much time dressing the lawn as you would yourself on the party day !

Prepare your Menu
Two days before your outdoor party just reconsider the plan of your party and the menu. Confirm if your guests have special diet requirements. Try not going for complicated recipes. Simplicity is power !

How detailed can you get ?
A week before your party, you should go in for the minor details. Sit down and visualize how you expect the party to turn up. Then work on the details such as where to lay the food , which table cloth to put , what time you would lay the food, preferences of guests.

Finally be ready with garbage bins or cardboard boxes. It is a good idea to clear the trash a few times while the party is going on.

Using these simple tips you and your hosts are sure to have a blast. Enjoy!

About The Author :
Mike Lombardy is a freelance writer and a hopeless barbecue addict. He provides tips and advice for homeowners to build outdoor kitchens and outdoor kitchen islands . His numerous articles offer moneysaving tips and valuable insight.

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