large booking at restaurant- how to split the bill?

missbiggles1

Pollycat wrote: »

I have the pans that everybody hates - Vision glass.

Bought them probably at least 26 years ago when we had a new ceramic hob and not many of the existing pans at that time were suitable.

I've since aquired another 2 sets of pans (3 different sizes) and 2 different sizes of frying pan (don't use very often as we tend not to fry stuff) and a large stewpot with handles - all courtesy of charity shops.
Plus a saute pan (use for risotto) donated by my ex-MIL who 'couldn't get on with it'.

I stopped buying sets of saucepans when I realised that some of them were never used. I now have 3 small (cheap) non stick ones that are used all the time and replaced every couple of years and one large one that I use for pasta or when I boil a crab.

LilElvis

Jagraf wrote: »

You mean "the more money you spend, the better it must be" concept?

It's true if you buy based on quality rather than name. I doubt if Jamie, James Martin or Anthony Worral-Watsit have a single piece of the cookware that bears their name in their own kitchens. My pans are all WMF - cost quite a bit but are excellent to use and haven't marked or warped in a dozen years. Good quality knives are definitely worth the money too.

Ames

I have one le Creuset item - a teeny tiny casserole dish with a lid which is just about the right size to cram an apple in to bake. My pans are cheap from Asda or Wilko, although I got a set of two frying pans from Waitrose that was £20. Oh, and a special pancake pan from Home Bargains that was £3.

The only kitchen thing I inherited from my mum was an uncanny ability to burn pans in the blink of an eye.

Pollycat

missbiggles1 wrote: »

I stopped buying sets of saucepans when I realised that some of them were never used. I now have 3 small (cheap) non stick ones that are used all the time and replaced every couple of years and one large one that I use for pasta or when I boil a crab.

I use all my different sizes of pans, it depends what I'm cooking.
Small one for sauces, medium sometimes for veg - or large depending what veg we're having.
Large for a big pan of mashed potatoes to freeze.

It's only the 2 frying pans (that came as part of the deal from the charity shop) that are rarely used. And that's only because I have a couple of good quality non-stick ones.

I have a 'proper' pasta pan with drainer.

melanzana

How do you split the bills when out with a large non family group. LOL.

missbiggles1

Pollycat wrote: »

I use all my different sizes of pans, it depends what I'm cooking.
Small one for sauces, medium sometimes for veg - or large depending what veg we're having.
Large for a big pan of mashed potatoes to freeze.

It's only the 2 frying pans (that came as part of the deal from the charity shop) that are rarely used. And that's only because I have a couple of good quality non-stick ones.

I have a 'proper' pasta pan with drainer.

There's only me, I don't like vegetables much and I don't think mashed potato freezes very well.:)

missbiggles1

melanzana wrote: »

How do you split the bills when out with a large non family group. LOL.

Shush - we're free styling!:rotfl:

Andypandyboy

This sort of issue never ceases to amaze me. I can't think of an occasion when we haven't split the bill equally when out with friends, none of those I routinely dine with would take the mick. Sometimes they have more than I do, sometimes it works the other way. An evening out is so much more than the cost of the food.

Work colleagues are a bit different, we usually do a set meal price to avoid issues such as we have seen on here. I hate the calculator mentality. Life is too short to worry about trivialities. If you don't like the way people split the bill don't eat out with them. Seems simple enough to me.

Person_one

Andypandyboy wrote: »

Life is too short to worry about trivialities.

There speaks someone for whom the cost of eating out is a 'triviality'.

Its not the case for everyone.

Pollycat

missbiggles1 wrote: »

There's only me, I don't like vegetables much and I don't think mashed potato freezes very well.:)

So we're different in every way.

We eat a lot of vegetables and the way I do mashed potato comes out very well when frozen. But I don't put much butter in - and no milk at all - I add it when it comes out of the freezer.
That way I can do it stiffer if I want it as a topping for a shepherd's pie or more creamy if having with something different.

I can see why you would only want 3 small pans though.