Midlife's Profile

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Have you ever taken the signed copy of your cc slip?

Rules may vary by state and CC processor, but where I work (in SoCal), the only real need for the signature would be if the charge is disputed. Your employer is being extra cautious if they withhold a written-in tip just for lack of signature.

I'd also suspect they could be breaking the law if the tip amount is credited to them and they withhold it from you. I know it's difficult to confront this with an employer, but I'd suggest you call your state's labor department if this happens often enough. Just ask them what the law is.

about 2 hours ago
Midlife in Not About Food

restaurant/waitress adds to credit card bill. what to do?

>>"the restaurant can put what ever they like on it"<<

Well, I suppose they CAN physically, but my recollection of the merchant agreements I've seen would be that they MAY not, as is are not permitted to. I'd be really surprised if this kind of dispute doesn't come up daily at Visa. If the restaurant could do whatever they want, Visa would not be crediting you. I think I'd have to see the fine print in a Visa document before I'd believe the restaurant isn't culpable for this. My guess us that Visa was referring to why you need to cross through the tip space and write in a grand total.

1 day ago
Midlife in Not About Food

Dripless Bottles for Pouring Oil..?

Just to be sure, this is what I use and what I think is being suggested.

2 days ago
Midlife in Cookware

Dripless Bottles for Pouring Oil..?

Exactly.

Mar 02, 2015
Midlife in Cookware
1

Do You Bother With Q&A Posts?

The few Q&A topics I read seem to try to be more like discussions anyway. I'm guessing the idea behind the format is to better match the shorter attention span of a target demographic that may not care about more drawn out discussions. It's just another aspect of the things being done here to try to increase the user base. That's become something none of us can really do anything about at this point and, if it helps keep the site going, it's not worth the energy to fight.

Mar 02, 2015
Midlife in Site Talk

Tipping on self serve? Really?

And the first 240Z was $3600 soaking wet. ;0)

Feb 28, 2015
Midlife in Not About Food

5 Times to Say "No Thank You" and 3 Things to Do When You Hear It — How to Be a Grownup

I'm well past early middle age and, while I can UNDERSTAND why "no problem" MIGHT be considered less than polite by an older generation, I just don't see it as offensive. If someone is thanking me for doing something that seems to be out of the ordinary to them, a response that says 'thank you but it's no problem for me to do it' doesn't seem disrespectful or however else those offended might feel it to be. Just me I guess.

This is a must read thread from N.J. Board

I'm quite sure jfood can take care of himself but I'll just stick my nose in here to say a few things:
- I've been reading his posts for years and have never been more than very remotely aware of a reference to the blog he works for. I had to go to his profile to even be sure. The references you find objectionable must be only on his regional board as I can't recall any elsewhere, at least not recently, and certainly not "annoying and constant".
- The "kick in the shins" reference is, I'm assuming, in connection to a post he made in another topic I've been participating in. I found that response to be very much out of character for him, though he can sometimes be a bit oblique. I also saw his apology.

Just sayin'.

Feb 28, 2015
Midlife in Site Talk

restaurant/waitress adds to credit card bill. what to do?

The CC company would be able to do the same thing and spare the OP the discomfort of the one on one.

Not sure the OP is still reading though. If not, that's a shame. IMHO jfood's post was very much out of character.

Feb 28, 2015
Midlife in Not About Food

restaurant/waitress adds to credit card bill. what to do?

Exactly!

Feb 27, 2015
Midlife in Not About Food

restaurant/waitress adds to credit card bill. what to do?

In a small business "management" is usually right there to research the info. But you're right, where I work I can't access it after the fact, but the owner can do it easily.

Feb 27, 2015
Midlife in Not About Food

restaurant/waitress adds to credit card bill. what to do?

J, are you suggesting that it's proper for the restaurant to have told rtv to have to go to the trouble of getting this corrected? The restaurant is wrong and should be the one to handle the credit. Most point of sale or credit card terminals give the business a way to access the credit card info even if they no longer have the card. They can also access and print out that original receipt. What's missing here is anything like the restaurant seeming to care that what's happened is theirs to fix.

restaurant/waitress adds to credit card bill. what to do?

This is what can happen here. Either jfood misunderstood or misspoke(typed). It was very clear who said what, so I'd be less quick to jump to a conclusion. I could be wrong, but I don't think so.

Feb 26, 2015
Midlife in Not About Food

This is a must read thread from N.J. Board

Ah! The Facebook-speak version of "like" is something I've never been very aware of. When I've seen it used, as in "like us on facebook", I've thought it to be a perversion of usage and felt it not worth more attention.

Feb 26, 2015
Midlife in Site Talk

This is a must read thread from N.J. Board

>>"I have asked numerous people what "like" means on facebook and not one of them has given me a credible answer. "<<

J, I'm curious as to why it's any more complicated than the Webster definition of the verb "like".<<

Feb 26, 2015
Midlife in Site Talk

restaurant/waitress adds to credit card bill. what to do?

My answer is the same. They have no basis for processing anything more than the pre-tip amount. If the owner has any sense at all, this is a quick credit and apology.

Feb 26, 2015
Midlife in Not About Food

restaurant/waitress adds to credit card bill. what to do?

From what I know of credit card service contracts (as well as basic ethics) it is not proper for the restaurant to 'presume' ANY tip at all. If you didn't fill in a tip amount (regardless of whether or not you put anything on the total line) the merchant cannot add ANYTHING without your permission.

As has been said above, I'd ask the restaurant to credit you back (after explaining why you left no tip). If they won't do it you should file a claim with your cred card provider. If the merchant can't produce a filled in receipt, showing the tip amount they processed, they will be charged back and you will be credited. If they somehow produce a receipt different from the one you kept ...... someone there has likely committed a criminal act.

It's hard to believe this situation has gotten past your original conversation with the restaurant about this.

Feb 26, 2015
Midlife in Not About Food
1

Denied Service for Yelp Review - Ani Ramen in Montclair

Bizarre and pretty stupid IMHO, especially in this social media age.

I wrote a 3-star Yelp review of a new local place that was critical of the food and the owner came back with a personal attack on me. I'd said one thing that was incorrect and edited my post to correct it in spite of the attack. Owner still angry. A year later they sold the place. Some people just don't get the basics.

Feb 26, 2015
Midlife in New Jersey

5 Times to Say "No Thank You" and 3 Things to Do When You Hear It — How to Be a Grownup

Saw that. Kinda glad I have maybe 20 years max left when I see things lIke that. Like the pay-with-your-phone app tv ad where the two kids are told they may have to talk if there's no cell service where they're going. "To EACH OTHER???" is their reply.

Feb 25, 2015
Midlife in Not About Food

5 Times to Say "No Thank You" and 3 Things to Do When You Hear It — How to Be a Grownup

>>"No problem" bothers me a lot, as it carries the unspoken message that if my request had presented the slightest bit of extra effort, well, maybe I'd be left wanting."<<

Well, I seriously doubt that if you lined up 100 millennials, and polled them on that, you'd get much agreement. I'm WAY past being a millennial so I get your point. I just think the times have passed a lot of things by, including awareness of many things that are possibly more subtle language issues.

Feb 25, 2015
Midlife in Not About Food

This is a must read thread from N.J. Board

>>"Really, why would anyone search through any regional board here,"<<

Pretty certain the answer has to do with a desire for QUALITY reviews you can trust. Although........ as the user base broadens the quality has to go down. Kindof a Catch 22 really.

Feb 25, 2015
Midlife in Site Talk
1

Format glitch?

Appears to be back to normal now.

Feb 25, 2015
Midlife in Site Talk

Format glitch?

iOS - Just checked Community Last Reply list and the first dozen or so items appear to be wider than usual. At least I don't see the time stamp that usually shows at the right

Feb 25, 2015
Midlife in Site Talk

5 Times to Say "No Thank You" and 3 Things to Do When You Hear It — How to Be a Grownup

Huh? "I'm good" simply means 'I'm fine the way I am'. I'm from New York and California and use that expression, though it's usually accompanied by a sideways head shake as in 'No. Thank you'. Sometimes I'll say 'No thanks. I'm good' though. I've really never thought there was anything misunderstandable about "I'm good".

Feb 25, 2015
Midlife in Not About Food

Communal tables at restaurants - your opinion please?

It certainly wasn't the 'communal-ness' of the table that caused the problem at Carnegie, but the idiotic 'not my station' thing. I'm originally a New Yorker, but even I thought that was about as non customer friendly as a place could get.

Feb 25, 2015
Midlife in Not About Food

This is a must read thread from N.J. Board

I'm not saying anything about "different". I'm saying that I think a lot of the 'backbone' regional board posters have had relatively little interest in the Chow side and THOSE posters are the ones who make these boards most relevant to both old and new users. At least that's the impression I have, though it could be biased by my time here. I think it's also why there is voiced discontent with things like superficial first time and drive-by posters, scammers, ads, moderation style, heart icons, and Q&A topics. They're not just new, they're things that have changed the basic 'feel' of CH.

My son, who is a millennial social media entrepreneur, has been impressed by the cosmetic changes to this site from a recent quick visit after several years absence. BUT, he has never really participated here so he has no real basis for understanding the 'feel' difference.

Feb 24, 2015
Midlife in Site Talk

This is a must read thread from N.J. Board

>>"The CHOW side is dismissed constantly."<<

I think that's because the Chow side wasn't even associated with Chowhound's boards until both were bought by the same company. I think a review of old CH posts would generally support the statement that those posters who have made up the backbone of the regional boards (the ones whose loss is so bemoaned) very rarely used the 'Chow side'. I don't count myself in that 'backbone' group but I've been around CH for something like 10 years and I NEVER look at Chow at all. I am only interested in the conversation and recommendations on CH.

Feb 24, 2015
Midlife in Site Talk

5 Times to Say "No Thank You" and 3 Things to Do When You Hear It — How to Be a Grownup

At first I thought this might be an interesting topic but then skimmed what turned out to be a Seinfeld of articles. Reminds me a bit of the very old story about the psychiatrist who, when a passerby said "hello" to him, was heard to say "what did he mean by that?"

Maybe it's the mood I'm in right now?

Feb 24, 2015
Midlife in Not About Food
1

French Laundry Contact info [Yountville, Napa Valley]

I don't want to scare you off as it was beyond worth the hassle, but our reservation (4 years ago) took something in excess of 500 dialing attempts using two lines over three days. As noted above you have to call two months ahead. I think dinner is harder than lunch.

We began calling at a couple of minutes before the res line went live using two separate lines and auto dial. The first day we spent over an hour doing it and finally reached a recording saying we could leave our name for a cancellation. Day two was around 40 minutes; day three we hit pay dirt after about twenty minutes but only for a 5PM table on a Monday. If you can now do it on line that's new.

chickpea salad

Add canned tuna to your recipe and you pretty much have the one we like very much.

Feb 24, 2015
Midlife in Home Cooking