Subj : Tips was:A COOKING ec To : Sean Dennis From : Dave Drum Date : Thu Aug 18 2022 06:01:04 -=> Sean Dennis wrote to Dave Drum <=- DD> I do the themes in my "bulk" postings .... individual posts get DD> individual "Burtonised" recipes. Diff'rent strokes and all that. SD> I'm just lazy. DD> He replied, "She's a gem. And believe me, I've tried but decent DD> waitstaff is hard to find." Then he told me she gets min. wage - unlike DD> most in that field who get U$4.35/hr (in Illinois) and must depend on DD> tips to get up to minimum wage (currenly U$12/hour in Illinois). SD> Here in Tennessee, state law requires that if on any shift if a SD> waitperson does not make the equivalent to $7.35/hr with wages and SD> tips, the employer must make up the difference. That's still a SD> pittance for the amount of work that a good waitperson has to go SD> through every shift. Like you, I tend to give cash right into the SD> waitperson's hand for a tip. I do not believe in tipsharing...that job SD> is one where you can weed out the lazy and indifferent very quickly. As do I. I know the places where tips are pooled and I tend to leave a minimal (non-funny money) tip there. Other places I tip more for exceptional service ... and have been known to sent a tip to the kitchen if I have had an unusual/special request in preparation that came out right. Good work deserves good reward(s). Illinois Hourly Minimum Wage Rates by Year (according to - https://www2.illinois.gov/idol/Laws-Rules/FLS/Pages/minimum-wage-rates-by-year.aspx * New employees (first 90 days of employment) over the age of 18 may be paid up to 50 cents less per hour. * Beginning, January 1, 2020, if a worker under 18 works more than 650 hours for the employer during any calendar year, they must be paid the regular (over 18 wage). * Tipped employees may be paid 60% of the hourly minimum wage. * Certain employees must be paid overtime, at time and one-half of the regular rate, after 40 hours of work in a work-week. YEAR MINIMUM TIPPED YOUTHS/ WAGE PART-TIME * 1/1/22 $12 $7.20 $9.25 1/1/23 $13 $7.80 $10.50 1/1/24 $14 $8.40 $12 1/1/25 $15 $9 $13 * working less than 650 hours per calendar year SD> As some might know, I go to my local Sam's Club cafe a lot with my SD> parents as it's the cheapest place to eat in town (an all-beef hot dog SD> with a 32 oz.soda for $1.80 plus tax). We know some of the cafe staff SD> now and the manager says that they are continually short-staffed even SD> though they pay $13 an hour. They literally cannot get anyone to work SD> there. It's sad. I have my own beliefs about why they cannot find SD> people to work but that's for another place at another time. I don't do business with any part of Wally World for reasons I have stated here previously. And, since Sam's is a part ....... My local ACE Hardware franchisee does an all-meat dog and 16 oz soft drink for just a dollar - Saturdays only. I note, too, that my local fats food places are offering U$15/hr for new hites. A couple are offering U$16/hr. That's a lot of $$$ for mumbling "Y'want fries wit dat?" MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: N.Y.T. French Fries Categories: Five, Potatoes Yield: 4 servings 3 lb Russet potatoes, peeled, - in 1/4" X 1/4" fries kept - refrigerated in cold, - clean water overnight 2 tb + 1 ts distilled white - vinegar 3 qt Oil Salt Working quickly, remove the fries from the cold water, and drain off as much water as you can without breaking the fries. Discard the water, and place the fries in a large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts of clean, cold water, and add the vinegar. Bring to a low boil for 6 minutes. The fries should be cooked through but not falling apart. Remove the fries with a slotted spoon or spider onto a baking sheet fitted with a paper-towel-lined rack. Cool and dry the potatoes on the rack. Once the potatoes are cool and dry, prepare your deep fryer. Heat the 3 quarts of oil in a large Dutch oven (at least a 5 quart). Attach a candy thermometer to the side of the fryer, and heat until the gauge reads 395+|F/200+|C. Working in three batches, add the fries to the oil, and cook for 1 1/2 minutes. Using a slotted spoon or spider, remove the fries and place on another baking sheet fitted with a paper-towel-lined rack. Repeat with the rest of the fries until all of them have been blanched in the oil for 1 1/2 minutes. Let the fries cool and dry on the rack for 1 hour, and then gently place them in a large, plastic food-storage container, being careful not to break the fries. Cover, and freeze overnight. Cool, strain and reserve the oil. The following day, reheat the reserved oil in the Dutch oven. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 395+|F/200+|C. Working in three batches, add the fries to the oil, and cook until the fries are light golden in color, about 4 minutes. Agitate the fries with a slotted spoon or spider during the cooking process to ensure even cooking. Adding the fries will have lowered the temperature of your fryer but adjust as needed in order to maintain 375+|F/190+|C. (It is better for your fryer to be below 375+|F/190+|C rather than over it.) Remove the fries from the oil into a metal bowl lined with paper towels. Season all over with kosher salt, and serve at once. By: Gabrielle Hamilton Yield: 4 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Deep-fry something enough, it's likely to get tasty. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .