7,500 is the number of calories you’ll be consuming if you scarf down the CNE’s Notorious P.I.G. Combo, which includes the “Canuck Burger” with two patties and peameal and crispy bacon, a peanut-butter-and-bacon milkshake and, because that’s not enough, a side of bacon-cheese fries. Be warned: The CNE isn’t big enough to walk all of THAT off – you’ll be running for a week.
Tipless dining, better service
The serving industry is not an easy one; you’re subject to surface judgments about your attitude, knowledge and ability from someone who knows nothing about you and has “gleaned” this in but a couple hours. And yet those customers people wield so much power, they determine how much money you will take home with you. Jay Porter, founder of San Diego’s the Linkery, makes a valid argument for why his restaurant went tipless – and why service improved as a result. “If you don’t have to always think about money, you can focus on doing your job well,” he says. He compares the idea that servers need direct feedback to the ridiculous notion of doctors needing the same: “The next time you see your doctor, ask her if she wouldn’t do better-quality work if she made minimum wage, with the rest of her income from her patients’ tips. I suspect the answer will be a version of ‘No.’” Good point.
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“I was far from imagining that my life would be prolonged seven more years.”
– The former Cuban leader Fidel Castro (name’s appearing above, right? wrote in a three-page article in the Communist Party newspaper Granma. He was referring to quitting the presidency in 2006 when he was seriously ill. Castro turned 87 this week.