Sean Dennis wrote to Dave Drum <=-

I do the themes in my "bulk" postings .... individual posts get
individual "Burtonised" recipes. Diff'rent strokes and all that.

I'm just lazy. <G>

He replied, "She's a gem. And believe me, I've tried but decent
waitstaff is hard to find." Then he told me she gets min. wage - unlike most in that field who get U$4.35/hr (in Illinois) and must depend on
tips to get up to minimum wage (currenly U$12/hour in Illinois).

Here in Tennessee, state law requires that if on any shift if a
waitperson does not make the equivalent to $7.35/hr with wages and
tips, the employer must make up the difference. That's still a
pittance for the amount of work that a good waitperson has to go
through every shift. Like you, I tend to give cash right into the waitperson's hand for a tip. I do not believe in tipsharing...that job
is one where you can weed out the lazy and indifferent very quickly.

As do I. I know the places where tips are pooled and I tend to leave a
minimal (non-funny money) tip there. Other places I tip more for exceptional service ... and have been known to sent a tip to the kitchen if I have
had an unusual/special request in preparation that came out right. Good
work deserves good reward(s).

Illinois Hourly Minimum Wage Rates by Year (according to -

https://www2.illinois.gov/idol/Laws-Rules/FLS/Pages/minimum-wage-rates-by-year.aspx

* New employees (first 90 days of employment) over the age of 18 may
be paid up to 50 cents less per hour.

* Beginning, January 1, 2020, if a worker under 18 works more than 650
hours for the employer during any calendar year, they must be paid the
regular (over 18 wage).

* Tipped employees may be paid 60% of the hourly minimum wage.

* Certain employees must be paid overtime, at time and one-half of the
regular rate, after 40 hours of work in a work-week.

YEAR MINIMUM TIPPED YOUTHS/
WAGE PART-TIME *

1/1/22 $12 $7.20 $9.25
1/1/23 $13 $7.80 $10.50
1/1/24 $14 $8.40 $12
1/1/25 $15 $9 $13

* working less than 650 hours per calendar year

As some might know, I go to my local Sam's Club cafe a lot with my
parents as it's the cheapest place to eat in town (an all-beef hot dog with a 32 oz.soda for $1.80 plus tax). We know some of the cafe staff
now and the manager says that they are continually short-staffed even though they pay $13 an hour. They literally cannot get anyone to work there. It's sad. I have my own beliefs about why they cannot find
people to work but that's for another place at another time.

I don't do business with any part of Wally World for reasons I have
stated here previously. And, since Sam's is a part .......

My local ACE Hardware franchisee does an all-meat dog and 16 oz soft
drink for just a dollar - Saturdays only.

I note, too, that my local fats food places are offering U$15/hr for new
hites. A couple are offering U$16/hr. That's a lot of $$$ for mumbling
"Y'want fries wit dat?"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. French Fries
Categories: Five, Potatoes
Yield: 4 servings

3 lb Russet potatoes, peeled,
- in 1/4" X 1/4" fries kept
- refrigerated in cold,
- clean water overnight
2 tb + 1 ts distilled white
- vinegar
3 qt Oil
Salt

Working quickly, remove the fries from the cold water,
and drain off as much water as you can without breaking
the fries. Discard the water, and place the fries in a
large, wide, heavy-bottomed pot. Cover with 2 1/2 quarts
of clean, cold water, and add the vinegar. Bring to a
low boil for 6 minutes. The fries should be cooked
through but not falling apart. Remove the fries with a
slotted spoon or spider onto a baking sheet fitted with
a paper-towel-lined rack. Cool and dry the potatoes on
the rack.

Once the potatoes are cool and dry, prepare your deep
fryer. Heat the 3 quarts of oil in a large Dutch oven
(at least a 5 quart). Attach a candy thermometer to the
side of the fryer, and heat until the gauge reads
395+|F/200+|C. Working in three batches, add the fries to
the oil, and cook for 1 1/2 minutes. Using a slotted
spoon or spider, remove the fries and place on another
baking sheet fitted with a paper-towel-lined rack.
Repeat with the rest of the fries until all of them have
been blanched in the oil for 1 1/2 minutes.

Let the fries cool and dry on the rack for 1 hour, and
then gently place them in a large, plastic food-storage
container, being careful not to break the fries. Cover,
and freeze overnight. Cool, strain and reserve the oil.

The following day, reheat the reserved oil in the Dutch
oven. Attach a candy thermometer to the side of the
fryer, and heat the oil until the gauge reads
395+|F/200+|C.

Working in three batches, add the fries to the oil, and
cook until the fries are light golden in color, about 4
minutes. Agitate the fries with a slotted spoon or
spider during the cooking process to ensure even
cooking. Adding the fries will have lowered the
temperature of your fryer but adjust as needed in order
to maintain 375+|F/190+|C. (It is better for your fryer to
be below 375+|F/190+|C rather than over it.)

Remove the fries from the oil into a metal bowl lined
with paper towels. Season all over with kosher salt, and
serve at once.

By: Gabrielle Hamilton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Deep-fry something enough, it's likely to get tasty.
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