Is Ramsay inc down the sink. Oh F**K

Generali

Thermidor wrote: »

Oooooh, aren't you a pompous little patronising git?!

And your a nasty rude little man who's on my ignore list.

purch

In the USA we would often leave 25% equivilent in the cheaper places but 15% in Disney (the accepted amount when we went a few years ago now).

My senior bartender would always have a major 'strop' if her Tips didn't amount to at least 25% of her sales every day. Most of the servers would do the same if theirs weren't at least 20% !!!! (they were paid $2.13 an hour though....which is the agreed minimum wage for bar/wait staff who don't have to declare their tips)

Mr_Matey

Thermidor wrote: »

Oooooh, aren't you a pompous little patronising git?!

Possibly - even probably - I AM RIGHT!:D

You've only been in Oz a couple of months and already you're Pommy Bashing - even though you're a celt-coloured carrot muncing Pom yourself who probably bores the pants off the Ozzies with all your long-winded yarns.

You wait - in a couple of years you'll be aching to leave Oz - your type don't settle in there. Ozzies hate boring know-alls who actually know nothing of any real interest.

As for you hinting that the food in Britain is rubbish and the food in Oz is fabulous, I seem to remember seeing massive walrus-sized women waddling along out there - the Obesity epidemic in Australia is almost as bad as the US. They have all the fast food joints we have in Britain - and more! One of their fried chicken outlets sells thick globulous gravy to pour over their greasy fat chips.

Their pies, peas, and burgers are absolutely laden with lard, and their huge cream pavlovas ooze with saturated fat. And they think Pavlova's refined!!:rotfl: :rotfl:

They swig beer out of tinnies like it's going out of fashion (nearly all the men have swollen guts) and they spend $100 on the fruit machines just so they can stuff their faces with a cheap meal for $5 consisting of the most greasy fattening stodge you can find.

Oh, and their turkey sausages and bacon are vile too!

Insulting Aussie eating habits 'eh?
Aren't you a pompous little patronising git?:rotfl:

Generali

Mr_Matey wrote: »

Insulting Aussie eating habits 'eh?
Aren't you a pompous little patronising git?:rotfl:

Couldn't put it better myself.

neverdespairgirl

Fryer's Delight, Theobalds Road, WC1

Laughing_man

!!!!!!? wrote: »

Sorry but the likes of Ramsey (and Clarkson for that matter) just come across to me as being the 'official' non-PC characters presented by the media to the public. They are playing a role, presenting an acceptable form of rebellion to contrast to the blandness and conformity of most of the media's characters and giving someone 'safe' for people to identify with.

Anyone who genuinely had completely non-PC, non-conformist, non-establishment outlook with strong views wouldn't get anything like the sort of media coverage that Ramsey does.

First job I worked out of school was a commis in a posh kitchen, Ramseys character probably isn't affected, pretty much every decent chef I've come across is more or less just like Ramsey. Its to do with the high pressure of working in a good kitchen, the long hours, and macho atmosphere, only a certain personality type tends to reach the top- catering has one of the highest rates of alcoholism and overall stress of any industry. His appeal to the audience is just as you say, but he doesn't have to put it on, the nice guy chefs probably do.

I always get a chuckle out of Masterchef or The Restaurant when an advertising exec or whatever talks about thier dream of owning 'a little place', serving local produce, seasonal cooking blah blah. Because I know they're not dreaming about working 120 hours a week to turn a small loss, which is what happens to 85% of small restaurant owners.

tomstickland

PasturesNew wrote: »

That bald geezer's got that job. The one that does crazy cooking stuff. Seems to wear protective welding goggles a lot. It's being televised as he does it. I saw episode 1 last week.

Edit: Hester Blumethal
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article5248428.ece

All three episodes were the same week (all on C4 catch up player).

Kez100

purch wrote: »

My senior bartender would always have a major 'strop' if her Tips didn't amount to at least 25% of her sales every day. Most of the servers would do the same if theirs weren't at least 20% !!!! (they were paid $2.13 an hour though....which is the agreed minimum wage for bar/wait staff who don't have to declare their tips)

If that is accepted practice (as opposed to greed) someone needs to ensure the guidance given out is right then. We followed what we were told to do by holiday brochures, internet advice forums etc with the 15% (this was five years ago) and thought we were being generous when we gave the 25%. We gave the 25% because at a cheaper establishment that was about the same in $$$$ as 15% of a Disney meal which is more expensive, and we thought it unfair that the server lost out due to working in a cheaper place, as the service was equally as good. I cannot say we had any bad service at all in the USA.

When you think a lot of Brits dislike tipping with a vengence (even more now the dollar is stronger) it's important to get the right accepted rituals across to those that are happy to meet with local custom.

purch

It is the standard practice set out by the I.R.S.

Hospitality staff are not subject to the Minimum Wage Laws as they receive Tips.

To qualify for the I.R.S. scheme they can be paid $ 2.13 p/h and then automatically pay income tax on the equivalent amount of 8% of their gross sales. Anything above 8% is not declarable.

When you think a lot of Brits dislike tipping with a vengence

Guess what nationalities my bartenders/waitstaff hated serving the most :eek:

tirano

Could be something in this

What on earth is going on at Gordon Ramsay Holdings, the business vehicle of the over-excitable chef? M&C Report, the catering industry journal, discovered that two of his London restaurants, in Chiswick and on Sloane Street, had quietly been put up for sale, and not with the agent who normally acts for Ramsay.

http://business.timesonline.co.uk/tol/business/columnists/article5593911.ece