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two really annoying things yesterday.., It was 9 at night and Miss A wanted soup.. I always want soup, i can eat soup with every meal.. Anyway, so we arrive at the first ramen place, at 930.., they have an 11 o clock close.. Two empty tables, oooo we just took our last seating of the evening, maybe you can try our sister restaurant down the block.. We walk there, it closes at 10 oclock, they were closed and staff eating... So, then we drive 14 minutes to Baoburg, in Greenpoint.. They close at 11, they were only serving food to go?  I am like, what the hell is going on here... 

 

Also, working, are you still working, we are working, working, work, work work... You aren't working, you are eating.. Between customers when I am busing and wait staff when I am out, have we adopted "working"  as our new term for eating..   

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Food stylists drive me nuts. It's bad enough when they diddle around with the finished dish so that it has no resemblance to what the instructions will produce, but when they show completely different ingredients it must be very confusing to novice cooks. Case in point, this photo of shank accompanying an oxtail recipe.

 

47549357031_fbf42bf62b_z.jpg

That would not be a very wiggly tail.

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For the first time in 27 years, I had an expense account payment made via wire transfer (apparently a new company policy thing), which means I lost $15 of that payment to my bank's domestic wire transfer fee.  I don't think the people who made that decision realized how much less often Americans do wire transfers than people in other countries, and that our banks like to charge every fee under the sun.  What works for paying vendors doesn't work for paying individual people. 

 

Have alerted Accounts Payable and HR--hoping to at least get everything of what I'm properly owed.

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It would seem that your company should have enough clout to get your bank to waive the fee.  Or, if you have enough funds in your bank perhaps your bank's manager will forego the fee.

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my bank doesn't charge me for wire transfers, but your company should absolutely make whole employees who are subject to such fees without making them do additional work

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Moving forward, I now have to include the wire transfer fee as an "overhead" charge.  Since I submit expense reports maybe once a year, to get my money this time around I have to submit a report for the fee x 2.

 

Ah, bureaucracy.....

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When you talk to them, suggest they do direct deposit instead. It's just as secure and won't cost extra. That's what my employer does.

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They do that for paychecks, and used to do that for expenses.  This is a whole new procedure and there's no way around it, unfortunately.  Maybe if enough US employees complain.... 

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When your local (amazing but maybe not the cleanest looking) pizzeria throws raw veggies on your slices to go....expect to pay for it later.

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i forgot to share my recent job application to saveur with you all.

 

This brings up a related problem that always bothered me, and for some reason has been bothering me more and more lately.

 

Publications (what are left of them) treat "cheap eats" as a single beat.  So you have writers like Robert Sietsema -- who, don't get me wrong, is a good guy -- writing as if they're experts on all Immigrant Ethnic Cuisine.  So much of what they write is obviously based on canned research -- but they write it as if it's their preexisting personal knowledge.  So despite their best intentions -- and I'll repeat that Robert Sietsema, at least, is a good guy -- it comes across as Colonialist.  And you really wonder, what expertise gives them the authority to write this stuff?

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(Which is just another way of expressing my discomfort with the Chowhound approach to dining.  I applaud culinary curiosity, of course.  But I resent the implication that eating cheap ethnic food is somehow morally superior to enjoying fine dining.  When at least one way of looking at what they're doing is that they're exploiting cheap immigrant labor.)

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The alternative is crowd-sourcing reviews, and probably not paying the writers? Actually, why not a column with a guest writer every week (like anyone could be bothered)?

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