[quote="Count.d, post:108, topic:30565, full:true”]
One thing that gets restaurants in the UK is expecting things for free. No one chooses tapwater over mineral water unless they’re on a strict budget or tight…
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Out of interest I wonder how many of us insist on mineral water (or wine for that matter) being opened at the table to ensure there’s no underhand hanky panky or human error!
Probably the reason I usually prefer buying wine by the bottle vs glass/carafe though did get a carafe initially on this occasion.
[quote="BruceW, post:124, topic:30565, full:true”]
Choosing not to have alcohol socially and in restaurants etc is slowly becoming easier, with more interesting choices and also more acceptance that you are not somehow either a recovering alcoholic or just weird.
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This is altogether a good thing and it’s encouraging many younger people seem to be entirely uninterested in alcohol, or at least less frequently than we’ve been conditioned to in the past.
Not saying I don’t enjoy it, but often order a non-alcoholic beer or soft drink these days which I’d have rarely done years ago.
[quote="Count.d, post:121, topic:30565, full:true”]
“exaggerating the shipping ‘100 times around the globe” my humour lost.
VSL3 or Vivomixx. Same product, Vivomix generally get slightly cheaper. 12 years ago some specialists said helps, some said no difference. Last one I saw a year ago asked if I was taking anything and I said VSL3. He replied that’s good. I was surprised. Maybe they’re changing their view? You should look at it.
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I think it’s only relatively recently that the importance of the gut microbiome is being more generally recognised by healthcare professionals, let alone the public, whether or not you have any specific diagnosis of inflammatory bowel diseas, irritable bowel syndrome or simply occasional constitutional upsets.
Fascinating literature and research in recent years.
Those signing up for Zoe will get their gut microbes analysed.
To confound the above, went out with friends tonight to a local independent restaurant/bar.
Greeted, shown to table. By the time we had taken our coats off the waiter was at the table with the menus and a jug of water.
Friendly waitress, took orders, served and very apologetically came back to ask if everything was OK.
After coffee we asked for the bill, she bought it and before handing over says, there is a discretionary service charge, I’ll take it off if you like…
I presume it is at thecdiscretion of each individual establishment, and not a countrywide ruling… However, what if you ask for tap water and ask to pay a contribution towards washing the classes (akin to wine corkage)?
Only a tiny number of restaurants will serve tap water in Belgium. Just google “tapwater, Belgian restaurants”. The restaurateur is under no obligation to give you a glass of water, unless you’re not feeling well…
It is probably ahead of other European nations, rather…
Incidentally, some places in Europe have taken to serving “filtered tap water” (and charging for it, about the same as for bottled water) - which I would understand if the water supply was contaminated, but… in Basel, Switzerland?
My general view regarding markups and service charges …
Nothing is ‘free’.
It’s either inclusive or additional, ie either included or not included in the advertised price.
What’s inclusive and what’s additional varies from country to country, culture to culture and restaurant to restaurant.
As a customer, it our responsibility to recognise, and conform to local customs and practises.
We should also recognise ‘normal’ standards appropriate to each restaurant we visit.
If the restaurant meets those standards we should ‘tip’ according to the local custom. This is part of the ‘additional’ (ie non-inclusive cost of the meal, that I mentioned above)
If the restaurant exceeds those standards our tip could be more generous
If the restaurant fails to meet those standards our tip (even the menu price) could be reduced, but we should be able to identify and explain what the failing was.
Bricks cost about £1 each. Don’t expect to get a house incorporating 50,000 bricks for £50,000
Once you’re seated in a restaurant everything from there is value added. From the water on the table to a birthday cake you’ve supplied, it’s about profit which is no different than any other business.
In Australia the average fail rate of restaurants is 60% within a year and 80% within 5 years. It’s a tough business.
with out pouring flames on UK pricing HMG increased duty rates as of 1st August on wine, below is a table
most wholesalers / shops will only add the duty on to thier cost price, general rule of thumb is the on trade will add the whole cost on the duty increase at thier margin
I know Port is a BIG concern for us going to the Autumn, but thats another topic all together
Yes, totally agree and I was talking about gastroenterologists. Gut microbiome has obviously been known for a very long time, but as you say, the key word is importance. In 2011 when I took a particular interest in it, the US seemed to have far more research into it and it still appears the same.
The same is with plants. Mycorrhizal fungi has changed the way we grow plants and I’ve totally changed my way. I even add vitamin c to tap water to dechlorinate it.
If it was a serious question, I would. But it isn’t, it’s just an antagonistic one. Also, being on a UK forum, it’s probably not one of the most popular subjects.
