Oof…Huckabee Sanders caught AGAIN falsifying spending reports to steal money, this time dozens of $1400 payments to “account test” at 123 report street, Anytown Ar, 79999 (a zip code in El Paso Tx btw).
What do you think the chances are she’s paying a company that doesn’t exist at a fantasy nonsensical address and not just pocketing $1400 every few weeks?
And then it was discovered that $54000 was allegedly paid by the state at her direction to a mom and pop diner for “consulting-political”…the diner owners say they were not paid a dime and know nothing about consulting.

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Many years ago, I worked at a 24 hour Arby's that was located in a truck stop. We served breakfast with grilled eggs sandwiches. Our grill was about 1/2 the size, but we had one guy who had his two hand/two egg cracking routine down.

He was like a machine, just grab two eggs and crack, toss the shells, and then repeat. He said he learned it while working at a diner, only way he could keep up with the orders. His eggs were on point too; I always begged him to make me a ham, egg, and cheese on a bun as I was leaving my graveyard shift. Twenty four years later and I still haven't tasted eggs that good.

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Um, you do know that in America there's a thing called a 24 hour diner, right? That's where you get biscuits and gravy, not fucking cracker barrel. I'ma be like donkey kong and throw cracker barrels at you until your dooooooooooooom, Earthling! *hug*

I just ate diner... and now I am hungry again.

*art, and *meme - as you all know, Tom's Diner is the song regarding mp3 compression.

I've worked the back of the house (dish washer, prep cook, pantry cook, line cook), and the front of the house (bartender, server).

I never got tipped in the back of the house, but I worked harder and utilized more skills. I got paid hourly, and would therefore milk the clock as much as possible to help buy booze and pay the rent.

As a bartender, I've worked at night clubs, dive bars, martini bars, hotel bars, house parties and I was paid a decent hourly, which was essential for those slow and lonely Monday night shifts. But I made good money on the weekends. However, it usually takes time to work your way to those lucrative spots.

As a server, I get paid a little more than $2 an hour plus tips. But the tips are so impossible to calculate because of a myriad of factors -- how many servers are on, how many tables are reserved, how many parties, what's going on at the Arena, what's going on at the Lied, is it snowing, is it raining, is there a sporting event going on, are they splitting the bill, have they worked in the industry, are they from a country unfamiliar with tipping, was the food good, was the food cold, was the drink stiff, was the wine paired well, was the host pretty, was the bathroom out of paper towels, ad nausea -- that budgeting is impossible. I don't auto grat (gratuity of 18 percent of the bill for parties of seven or more) unless it's a sorority party, Mormons, or New Year's Eve, and that's only because I've been burned so badly by these groups.

What most diners don't realize is that it's really a matter of real estate -- and on a busy weekend night one server may be lucky to 'have' four to six tables with a variable of two and four seats. Dinner is generally served between the hours of 5-11. So, this gives the server a set number of data points for the evening (side note, so for the love God don't linger at a table if you're not ordering anything! When a server is forced to refill your water at $2 an hour, it's rude and disrespectful. That's what bars are for). In addition, most servers 'tip out' the host and bartender staff. On a weekend night, I typically tipped out 22 percent, and I never knew if I'd make $30 or $130.

So I know the business fairly well (I even studied hospitality in Vegas for a minute), and as a server I can make your experience remarkable. Ironically, the best tippers are younger college-era students working in the industry.

I think if anything is going to eliminate tipping in the service industry, it'll be some sort of computerized experiment where you sit at a table and punch in what you want. Till then, be conscientious and considerate when you wine and dine.

In contrast http://videosift.com/video/Suzanne-Vega-live-Luka-and-Toms-Diner-Feb-2014

I've eaten sushi in Japan and the diners at my table (mostly Japanese) broke all of those rules, every single one of them. There were as many different ways to eat sushi as there were people sitting around the table.

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