text:
How much tip do u give?
just want to get a sense on common tipping range these days ...
what is your range of tipping percentage from sub-par service to very good service? (me: 10 to 20%)
do u tip different amounts in different types of restaurant (e.g. keg, splendido, chinatown)? (me: in chinatown, my range becomes 5-15%.)
We tip 15% on a pretty standard basis, more if we feel the server has earned it. Luckily we haven't run into what we consider sub-par service often, but on those rare occasions when we do, we tip less. So I'd say we're in your 10-20% range. We tip the same, regardless of the type of restaurant. It depends on the service.
The US custom is currently 15-20% on the pretax total (grossed up to include the value of any coupon or comped items) including liquor for full service dining, 10% for buffet dining. One is always free to tip more. Variations abound on the rest of the details (suc, so it would be hard to generalize a custom out of that - like that it's good manners to tip up more if you've had the table for a couple of hours but only ordered one course, et cet.)
re: Karl S
I am not disagreeing with you, as we generally tip 10-20% (and round up, often, to an even final dollar amount), but I am wondering, who sets the US custom? I see on tipping threads all the time what is customary, but who sets that? I remember when it used to be definitely 10-15% (lunch to dinner), but now it has crept up to 15-20%. When did that happen? How did that happen?
re: cheeseguysgirl
Custom is the predominate practice. It's descriptive first and foremost, then prescriptive to the extent reinforced by standard etiquette manuals like Emily Post, Amy Vanderbilt, et cet.
I would still venture that 15% pretax is still the vastly dominant practice in the US. 20% became common in fine dining in Manhattan a generation ago, and as comparable dining has extended to a variety of food meccas across the country, that higher standard has trailed in its wake. Since many Chowhounds either reside in proximity to those areas or are by nature inclined to tip up, you will see many here who have 20% as their personal standard. But it's not necessarily representative of current US custom overall.
The other thing being aware of the custom does is it gives servers a benchmark about when to be concerned that they they got a substandard tip due (1) poor service (which they would need to improve upon), or (2) a cheap patron (who are impossible). When servers elevate the customary standard higher than it really is, they set themselves up for miscommunication through no fault of the patron.
re: Muskrat
I do the same as Muskrat and a bit more when I am given something.
re: Muskrat
yes, leave off the leave offs. Tip the bill, it was all served to you.
As is often the case with tipping threads, we've had to remove a number of really rude, personal attacks from this thread. If you want to contribute your own tipping practices to this thread, go ahead, but insults directed at other people for their tipping practices are not permitted.
we generally tip 15-20%, but more in our favorite diner because we can't bear to leave just a couple bucks when they work so hard. DH generally tips higher than I do, and is less willing to reduce the amount for bad service.
Inadequate, 10%
Ploddingly ordinary, 15%
Professional, 20%
'Made the evening much better', 25%
And the VERY RARE 'stunning and truly memorable' 25%+ and also a comment to the management.
re: theroman_empire
I'm guessing because the OP's not receiving the best service in C-town. C-town waitstaff are notorious for bad service (but I've been pleasantly surprised at a few places). A lot of their surliness is more of a cultural thing. For me, it ends up that I'm tipping more at those places because C-town is so cheap to begin with. What am I going to do -- tip 85 cents on a $4.25 rice plate?
re: Miss Needle
I am not sure if the Chinatown demographics in Toronto are similar to NYC. I tip more in NYC's Chinatown because 60% of the Chinese there are foreign born with only a high school education. Wages there are as low as 50% of the regional average and 20% live in poverty. These stats from Peter Kwong, a professor at Hunter College and CUNY in his 2005 book, "Chinese America."
re: scoopG
Yeah, a lot of Chinatown waiters really don't make very much money. I wouldn't be surprised if some of them don't get base pay. There are differences in levels of service between a C-town waiter and a waiter at the French Laundry. But to me, there's not too much of a difference in the work and skill set involved in a restaurant where you've got $5 checks (not necessarily C-town restaurants) and one where you've got $30 checks.
re: scoopG
Some of those stats might just come from the incomes being underreported. An interesting tactic the Golden Bridge mgmt used in their fight with some of the waiters was to fully report the incomes of the waiters so that they could no longer qualify for low income housing.
re: SomeRandomIdiot
Actually the stats Kwong cites are from a 2003 study by Douglas Miller and Douglas Houston titled "Distressed Asian American Neighborhoods" (which appeared in: AAPI Nexus: Asian American & Pacific Islanders Policy, Practice and Community, Vol. 1, Number 1, Summer/Fall 2003.)
This study looked at five major urban Chinese concentrations in the US: San Francisco, New York, Sacramento, Chicago and Seattle. All were described as "communities in distress." The disadvantages the immigrants face forces them into a segregated ethnic labor market. In Sacramento, the poverty rate is as high as 50%!
re: Miss Needle
That's a good point, I read it as perhaps he was talking about it being a cultural thing. A lot of the non-american asians that I have worked with have told me over the years that they don't tip/tip much in chinatown, doubly so for dim sum (where I've heard folks say they leave nothing and/or a dollar or two under the tea pot).
re: jgg13
I think a lot of people think of dim sum like a buffet where you're not supposed to tip as much. And I think you're right about the non-American Asians who tip very little. One of my friends who's very Chinese (not Americanized) tips 10% because she says that's what a lot of Chinese people do in C-town.
re: Miss Needle
I've only ever listened to their "advice" on dim sum ... for other meals, its often the case that simply saying "keep the change" is already an a very good tip (and tossing in an extra dollar beyond rounding up is a huge tip).
On dim sum now we typically tip like we would on a buffet (ie not as much as a normal restaurant but not nothing) although it tends to be less/almost none if one of our chinese friends are with us as they generally insist it should be zero.
I've also had chinese acquaintances tell me that at dim sum houses that they expect whiteys like myself to be tipping well and the asians to be minimal. That's when I just said "screw it" and went with the buffet standard.
re: jgg13
This may be only in Chinese communities because DH's folks are Chinese but settled in a very white area of NYS. When I've gone out with them, I believe they always leave 20% as they've adopted the "American" standard. Perhaps they would have tipped less if they settled in a Chinatown as opposed to Vermont and upstate NY. And my friend that I'm talking about (even though she came here at the age of 1), is VERY connected to NYC's Chinatowns (she even speaks English with a Chinese accent despite going to NYC schools).
I guess Chinese waitstaff love "Americans."
re: Miss Needle
Oh, I'm only talking about the chinese folks that I know who are from china and generally have stayed very "chinese" (ie not americanizing much ... although some 2nd gen ones i know are the same, but definitely not all) - and even then there's some variation from person to person.
The more americanized chinese folks that I know tend to be much more, well, americanized on the dim sum tipping issue from what i've seen (which means doing the 'do i do it like a buffet? a restaurant? i don't really know what i'm supposed to do!' shuffle).
I am based in NYC, and 25% tip is almost my standard. I tipped 15-20% if the service is bad, and will note the bad service on the receipt so they know.
I am tip up to about 30% in fine-dining restaurants because of their exceptional service + freebies that they gave (again, I will note it on the receipt)
The managers are usually very happy to see compliments on the receipts (or just you telling them) and will tell the staff about it. I think when the staff did a good job, they deserve to know it.
re: kobetobiko
I agree Kobe, we frequently comment to management - in person and via corporate website when available - when the service is exceptional. I think that can mean more than a good tip, because it can lead to an improved position for that excellent server. :)
re: kobetobiko
>>I am based in NYC, and 25% tip is almost my standard. I tipped 15-20% if the service is bad, and will note the bad service on the receipt so they know.
>>I am tip up to about 30% in fine-dining restaurants because of their exceptional service + freebies that they gave (again, I will note it on the receipt)
Exactly the correct amount of tip for servers who have one of the hardest jobs in the world. Good for you, kobetobiko.
re: kobetobiko
I really like the tip and comment idea. I do both, comment on bad service, commend great or above and beyond. People who stiff for no reason are just thought of as stiff's, a bad waiter or manager will not know something was wrong unless you tell them.
I used to leave 15% for good service but these days 20% seems to be the norm. Sure it's based on customary practices, but as far as I can tell it's to compensate for the low wages paid to floor staff. I found out only recently that in some jurisdictions tipped staff get paid less than minimum wage so now I tend to tip more in those areas. I don't get upset about that, if they had to pay the full minimum wage I'm sure the prices would have to be higher so either way I'd end up paying.
What about for counter help? If you just place your order at the counter and then pick up (not the fast food chains) do you tip? If it's a place I frequent and I pay with plastic, I'll usually add a $1 for orders under $10, partially to help offset processing costs. I'll leave at least the equivalent to the tax if I'm picking up a phoned in takeout order. For ordinary service in sit-down places, it's usually double the tax (8.75% for my area). For excellent service, I'll go with around 20% of gross bill, rounded to nearest $ .
re: crewsweeper
I do 10-15% at the counter depending on the amount of personal contact and the quality of that encounter. Having lived on tips, counter people are usually lower paid (salary) as well...
We tip 20% most of the time if we get good service. I will be known to til 10% or even less if service is bad. I don't visit buffets so that part is n/a.
I rarely get bad service, and when it's not up to par it's usually because of low staffing, ktchen issues, or whatever. Even if it's a ruse, most times the server approaches our table to give us an update which at least acknowledges that she or he is aware that things are amiss.
I've read here, occasionally, that some people believe in tipping servers in high end more than those working for restaurants that are not so. I've yet to understand that philosophy. When I ask them why, I don't remember getting a reply.
I am of the notion that being polite, friendly and respectful (and understanding when things go wrong) goes a long way for good service.
That said, I tip 20% after tax, Sometimes more if it's good, but truth be told I can't claim to tip 30% for overly good service because I simply can't afford it.
What do you do when you are in a state that has its own, much higher minimum wage that is paid to wait staff and you're eating somewhere pretty casual and you're there for about an hour? How much should you tip then? Does any of the above make a difference?
(I realise minimum wage still isn't a "living wage", but they also aren't making $3 an hour to start with and needing such massive tips to round out their wages)
re: nanette
Are you asking me? If so, I have no clue what the minimum wage is for different states, and I don't care.
I also don't differentiate from casual places as opposed to those who are higher end as the work, as far as I'm concerned, is the same. I would tip extra if I'm there longer than is the norm because I'm taking up a table that prevents turn over.
re: snackboy
...and Larry David doesn't tip the "Captain"
I also don't quite understand tipping more at "high end" restaurants. From what I gathered from a friend who worked at Tavern on the Green in NY, higher end places tend to pay higher salaries in general (some are unionized) and offer health benefits. I usually tip about 20%, more if it's at a spot that I'm a regular.
re: MrsT
The reason why a lot of people tip a higher percentage as "high end" restaurants is that the skill set is different than your local diner or a lower end place.
I'm sure people will argue that as they tend to get higher salaries and their bills are larger that it should even out, though.
re: snackboy
Who is Mr. Pink?
Bet he's real popular in restaurants.
re: dolores
Character from the movie Reservoir Dogs
"...Don't give me that. She don't make enough money that she can quit. ... I don't tip because society says I have to. All right, if someone deserves a tip, if they really put forth an effort, I'll give them something a little something extra. But this tipping automatically, it's for the birds. As far as I'm concerned, they're just doing their job."-Mr.Pink
If people didn't tip, waiters quit, restaurants are forced to raise salaries to get them back? It is a thought.
re: viperlush
& then the other character, was it mr. brown (?), addresses mr. pink's expectations in typical, gritty, get to the point way: "what do you want her to do, take you in the back and suck your *^&%?"
i think about that scripted exchange from R.D. (which takes place in a very regular, blue-collar, diner-type place, with middle aged, hardworking female servers, btw) quite a bit sometimes during these tipping threads-- since we're often talking about a few dollars' difference. . .vast social gulfs between server and patron. . . i probably shouldn't even get started. ;)
re: soupkitten
It was a classic conversation . . . But we all have had friends that tip much less than we do and you either cover for them or ride them about how cheap they are . . . I've got a buddy that I swear is mr. pink's brother . . . his high end tip is 10%...It kills me!!
re: snackboy
for sure, we've all been there, and everyone has (and is entitled to have) their own opinion on what constitutes good service, and then the normal tip range, and this is going to vary person to person, region to region, restaurant to restaurant, and has a zillion variables-no biggie. the avg chowhound seems to think a 10% tip is cheap (my impression from other threads), and i'd agree :)
but there's a difference in being a lower-end or very cheap tipper, and being a complete NONtipper!!!-- i think that's what gets every single hospitality worker who's ever watched that RD scene--LOL! coming out with "i don't tip" is absolute contempt for anyone who provides any service. i'd love to laugh but i know those people are out there. maddening to think about them, so i usually don't! :)
jfood tips 100% of what is deserved except for extra good service and then he tips higher than 100%.
I usually tip 20%, pretax. Where I live, the norm seems to be about 15-20%, probably closer to 15%. If I tip less than 20%, it's because the service was bad (attitude-wise. I will tip 20% to a server who is trying hard, even if he/she is not the most competent--could be new or could just be having a trying day!) I will tip more for exceptional (and competent) service. If the bill is small, less than $10, I still never tip less than a couple of bucks.
re: nofunlatte
I usually tip 20% pre-tax, if the service was off the chart, I go more and if the service was poor, I tip 20% and let the waitperson know that although they're having a tough day to remember what I did. They always do! Hey they need to make a living too.
re: Robert Hobbs
Around here, DH tip 15% max, regardless, and I usually have to supplement this in the nicer places. DH has a relative who tries to use the "Mr Pink" logic (making DH seem downright generous) so I avoid dining with HIM whenever possible. Neither of these people have ever worked in a service industry, so they don't get it. I am a former waitress/server who is usually as generous as possible to anyone who actually makes an effort to do their job. If the servers in my local Chinese restaurants are pleasantly surprised by this, I get better service when I return.
I always give 15-20% or try to. If the server REALLY pisses me off, it might be more like 10%. I usually go for 20% unless it rounds out too evenly with a bit lower percentage.
When deciding what percentage to give your server, you may want to take into account the level of dining you enjoyed (or did not enjoy, as the case may be.) Servers in "fine-dining" restaurants have a great deal of assistance to enable them to provide you with a certain level of service. A typical "tip-out" looks something like this (all numbers are based on total sales, including wine and alcohol)
hosts 1- 1.5%
food runner 1.5 - 2%
bar - 1%
sommelier - 1%
busser - 3%
Add to that some other pay outs (stocker, barista, etc) It averages 8.5%. Additionaly servers tend to round up, generously. Especially with bussers. This is expected. Not doing so means the busser will take it out on the server the following shift by being conveniently absent at key moments. The point is, at a fine dining establishment, if you leave a 10-15% tip, the server will walk away with 1.5- 6.5%. They don't get to change their tip out just because they had less than generous tippers.
Take this information just for what it is. I am not suggesting that you should tip generously if the service was poor. Just some numbers to wrap your head around when you leave twenty bucks on a two hundred dollar tab for your own, perfectly justified, reasons. Your server will take home three dollars for serving you.
As an end note, tip out varies at different levels of dining. As well as from restaurant to restaurant. Look at how many people are working on the floor. Sometimes the waiter is pretty much on their own. Then again, if you get exemplary service from someone with very little help, they deserve every cent they earn.
re: servilette
I try to explain why a tip is the way it is -- high or low -- and ideally to the management. I used to work as a wait person and it would bug me for days when I got little or no tip from a table I felt I had good rapport with. When I was younger and poorer, I would sometimes perforce leave a smaller tip but I would always explain to the person who waited on me that it was a reflection of my bank balance and not their service -- not a perfect solution but better than not saying anything IMO. I also would think twice before dining out back then if I didn't feel I could cover a decent tip but sometimes it was unavoidable. Now that I am lucky enough not to worry about $$ as much, I like to tip 20% rounded up on the whole bill for good service, 20-25% for above average. I rarely receive bad service (just luck, I guess) but when I do, it's no tip and advising the management for me.
re: servilette
Thank you so much for this information and jfood always likes more data in life.
But please take this comment from the customer who just wants to relax at a restaurant, have some down time with friends and family, enjoy a good meal and see the BP go down to 120/75.
The customer really does not have a dog in the hunt of what gets split and jfood couldn't care less about the splits, whether the runner is the busser, whether the server slips the hostess a few bucks, etc. The customer has a standard tip range for Ok to great service. Like he does not care how much the farmer receives for the banana he buys in the store, jfood has his own form of vini, vidi, vici = he came, he ate, he paid.
re: Condiment Queen
What if that is resto policy and they are penalized by their boss for not writing it down? I would ask for clarification first and state your aversion to the practice to the person who insisted on it. This is one of many peeves that effect tipping and many of them are out of the control of the wait person. Servilette, thanks for the breakdown. Many diners who have not waited tables or poured drinks don't realize that tips don't all go to the waiter. I poured drinks for much of my adult life and between people stiffing the bar or moving their drinks to their bill and neglecting to tip on the bar bill, I lost sometimes between 20-30% of what I thought was due me. I lost again when tips were assigned me for drinks that I served but the wait staff received the tip.....
re: jspear
Hi j..
It was a joke..
I usually don't frequent those establishments that write their name backward and I would never penalize anyone for doing so..
Server should break down what you served to them and tip you accordingly.
It's sad that a lot of people get hosed and the server doesn't step up and tip the people who helped them receive the tip.
re: Condiment Queen
re: Condiment Queen
10-15% for crappy service !!! Doesn't that leave the wrong message though ? "I don't care, I still get paid"
Shouldn't it be - you did a crappy job this week, you are getting a crappy wage this week ?
re: theroyalchef
You have a very valid point and for me, leaving 10% is tough..with crappy service.
I don't tolerate any kind of crap when it comes to service and let it be known to all parties..sometimes I just don't want the drama but correct the situation as needed.
I speak several languages and that has softened the edges when things seem like they might be going south.
re: theroyalchef
where else would that hold true. my supervisor was terrible this week, should she only get a percentage of her pay???
re: jspear
I guess I would buy that if your supervisor got paid based on her performance. It does hold true for people who get paid bonuses based on productivity, performance, etc. You don't perform up to par, you don't see your full pay. Since I was always taught TIPS stood for To Insure Proper Service (although I'm not sure it's proper use of insure--- maybe it should be ensure, but that would make it TEPS), I think it's appropriate.
re: cheeseguysgirl
You're right; it should be TEPS.
re: cheeseguysgirl
I think I will propose tips for service in my current job, should go over well. Guess I'm a little sensitive since I have served bad food well and been slammed by the customer for things out of my control....just be aware that people are feeding themselves and their families on tips, housing their families etc. It is not always black or white......
As an Australian, the tipping ettiquette here is significantly different from the US, were tipping is done to reward service and a better than average dining experience. One of the points raised was that tipping is required to offset low wages, as one who has worked in the service industry during my University days I know that whilst my base wage was not huge it was sufficient to meet my needs without large tips.
What hourly rates are people being paid as service staff in the US, or range of salaries?
re: naidan
See above. When my only job was service, my hourly wage was below minimum wage, changed when I tended bar but it was never significant...my money came from tips, my check from the resto paid the phone and part of my utilities....was a while ago but I think this is still common. Depends on where you are living and working I would say.....
re: jspear
My "check" was $0.00 every week when I was a server.
re: invinotheresverde
You didn't get wages at all? Where is that legal - or were you the owner?
re: hsk
In MA the server pay is $2.63 per hour. Once all of my taxes came out, I was literally left with a "void" check every week (and, most every year, that still wasn't enough taxes taken out of my check, so I had to pay in quarterly).
I was no exception; this was the case with all of the servers at the last three places I worked at. We literally got no check.
re: invinotheresverde
Used to be we were "comped" a meal and I would owe a balance!!
re: hsk
Here's a pic of a waiter's paycheck. Story behind the photo is here: http://www.passiveaggressivenotes.com...:
re: Chris VR
When I try your link, Chris, I get a 404 error page.
re: cheeseguysgirl
Whoops, bad formatting. try this one. I'll try to get the one in the previous post fixed.
re: Chris VR
Thanks! That worked-- and the comments are more interesting than the story!
re: miss_bennet
There are very, very few servers in the U.S. who make that kind of money. Maybe where you're from in Canada, where to the best of my knowledge servers make minimum wage and voluntarily declare their tips.
Also, I wasn't crying poverty. I was just answering naidan's question about hourly wage, and what it all translates to. The waiters at my restaurant rely solely on tips.
re: invinotheresverde
As they do everywhere.
re: jspear
Not true. In San Fran, for example, waiters are paid a living wage (minimum wage) PLUS tips.
re: invinotheresverde
note well: that is a Californnia law, not just SF.
and i dont think CA is alone in this. i'm not up to digging
up the table with the rules for various states, but it's in one
of the manifold tipping threads.
re: jspear
I would've loved minimum wage when I was waiting tables. :)
re: invinotheresverde
me to :) I was happy with the employees meal lots of days, now that was sad ;(
re: invinotheresverde
Hmm... I was basing my comment on a post you wrote awhile back. Maybe I misunderstood it.
re: miss_bennet
I thought you were being sarcastic to hsk. Perhaps I was the one who misunderstood. :)
Sometimes I have to eat out with awful tippers who pay the bill (at establishments I frequent). Feeling bad that someone left a $3 tip on a $30-40 bill (for standard, adequate, and competent service), do you slip more to the server? Leave it discreetly on the table? Leave it alone and tip big next time?
re: jules1026
I insist on paying a fair tip, it has cost me friends.....it is a matter of pride for me...
re: jspear
re: Condiment Queen
The old "whoops I forgot my scarf/umbrella/coat" routine and slipping back to add a bit more has worked for me when I get stuck dining with bad tippers, which luckily is not too often as my friends like to tip well too :-). Once we miscalculated the tip (too many mojitos) and I went back the next day with extra cash. I've also slipped some extra dough to the maitre-d' to give directly to the kitchen staff when they've done an outstanding job.
re: grayelf
That's a great idea, to give $ to the maitre-d' for the kitchen staff. It also lets him know that you care about things like that-- which is always a good thing when it's a fine-dining estab. and you plan to eat there often. They are great people to have on your side. Thanks for the tip!!
re: cheeseguysgirl
You're welcome for the tip tip :-). It seemed like a good idea, though I felt a bit strange the first time I did it -- but it was accepted graciously and I'll continue to do so if the situation warrants. BTW, I just do it on my own and do not include others in my party as they are never as food crazed as I and have already contributed to the "regular" tip.
re: grayelf
I like the idea of tipping the kitchen staff also for a job well done. They are very much the unsung heros of the restaurant quite often.
re: Janet from Richmond
I know that a lot of restaurants in BC (where grayelf and I live) have tip pools, which divide the tips up for all the employees. When my sister worked a summer as a dishwasher in a mid-range restaurant (beloved by tourists and locals), she got her paycheque (for 80 hours of work) one week and her tip-out the next week in cash. As the lowest-level dishwasher, her tip-out was usually twice the size of her cheque. And the dishwashers got the smallest share of the payout.
re: jules1026
I leave it discreetly on the table, under a saucer or something...or go to use the restroom, find the server and give it to him/her directly. I never want to insult the host, so I make sure they do not know that I am doing this.


text:
November 27, 2014
Iowa Gov. Terry Branstad says he will have no role in determining whether former state Sen. Jeff Lamberti becomes chairman of the commission that regulates gambling in Iowa.
Lamberti, who was arrested Friday on suspicion of drunken driving in Des Moines, was appointed to the Iowa Racing and Gaming Commission by Branstad in February 2011.
Branstad says the decision to name Lamberti chairman is up to the commission members.
Branstad says he'll talk with Lamberti about Friday's arrest. He says the former Senate Republican leader takes responsibility for his mistake, which Branstad says is an important step.
The arrest was at about 10 p.m. Friday. Police say tests showed a blood-alcohol level twice the legal limit.
Lamberti, an attorney and businessman, served in the Iowa Senate
from 1995 to 2006.
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The 7 Best Lunchbox Snacks
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text:
Vegetarians and dim sum?
- Pei Dec 18, 2008 09:45 AM
I'm just throwing this out as a general discussion: what do you vegetarians out there (or people who often dine out with vegetarians) do about dim sum? Barring finding a restaurant that caters especially to vegetarians, what can I expect if I invite a veg. friend to a typical dim sum restaurant?
Do people have go to dishes, or is it just a type of food best avoided? All I can think of are:
-most dessert items
-ordering chow mein or fried rice off the menu
-bamboo wrapped in tofu skin
-one of the chang fen (rice wrapper) dishes are plain
Almost everything has pork or dried shrimp strewn in it. What to do?
Another problem is, even with vegetable items, they could use lard or animal broth, or most likely do. You can't tell what does have animal products and what doesn't. Many almond cookie recipes use lard (which make the most flaky cookies, good). If someone is strictly vegetarian, I don't see how they can eat dim sum at most traditional restaurants. You'd have to go to a special vegetarian place (none near me but I wouldn't be surprised if there were some on the west coast).
It's possible in certain places in Manhattan where you order from a menu - Dim Sum Go Go and Chinatown Brasserie come immediately to mind. But in a cart place, I think it would be tough, and your vegetarian friend might have a long wait for something s/he could eat. Here's the menus for the places I mentioned, to give you ideas about what you might find:
re: JungMann
Scallion Pancakes use solid lard as the foundation of the flaky pastry.
re: Blueicus
I don't know if I'm willing to tell her that! No wonder I love splitting those damned things!
re: JungMann
There is often lard used in those dishes. I was told when I was a vegetarian that the rice noodle dough is often made with lard. It could contain oyster sauce. Plus, depending on how strict she is, I'm sure they're not washing out the woks and tins between meat and vegetable dishes.
re: chowser
How on earth does on manage to get lard into rice noodles? I suppose that's the type of porky excess that endears Chinese food to me (unbeknownst to me). I have written down on a piece of paper, "I am a Buddhist vegetarian" or something along those lines in Chinese to alert waiters of her strict vegetarianism and have not been dissuaded from cheung fun, although most of the sauces are verboten. The worcestershire and oyster both have seafood.
re: JungMann
Rice noodle dough is made with rice flour and oil, among other things. I've never made it but was told that some people use lard in it. Being asian and knowing how people I know respond to things like that, I was always cautious when I was told things didn't have meat. It's even worst now that my daughter has nut allergies. They think it's in her head and as long as she doesn't see it, it's not a problem.
There's a Kosher-Vegeterian Dim Sum place in Chinatown in New York, but the food was hideously awful. It dripped of grease and tasted like nothing.
My SIL's husband is a vegetarian and he really doesn't like to go out to dim sum with us. It's really difficult for him because in addition to the obvious items with meat and fish, there's a lot of hidden animal stuff in the form of broths, fats and sauces. I think that even something innocuous looking as a dan tat can have lard in it (depending on the place). What he ends up doing is ordering a vegetable/tofu dish from the regular menu (not the dim sum rice/noodles menu) after asking if there's any meat stock, etc.
If somebody in your group is fluent in Chinese, I suppose you can ask the waitstaff and dim sum ladies. But I find that some Chinese people have a different view of "vegetarian" than most Americans. To some, it's vegetarian if there are no obvious meat products in the dish. I've got a recipe for Buddha's Delight in one of my authentic Chinese cookbooks. The author goes on to describe how monks don't eat meat and how she devised the recipe for vegetarians. However, it calls for chicken stock! And my FIL is a Chinese chef but doesn't quite understand my SIL's husband's vegetarian needs, making noodle and vegetable soup with meat broth. It's just a different perspective, probably not coinciding with your vegetarian friend's view.
So I think the safest thing to do is to probably order off the menu and ask questions like crazy (even though that may not guarantee that the dish is vegetarian).
re: Miss Needle
Vegetarian doesn't translate well into traditional Chinese cookery, which is based on balance of elements (hot, cold, neutral - not defined the Western way), tastes and textures. A purely vegetable dish, like a purely meat dish, would be very unbalanced unless it was being eaten to counteract some specific medicinal ailment.
re: Karl S
"A purely vegetable dish, like a purely meat dish, would be very unbalanced unless it was being eaten to counteract some specific medicinal ailment."
Ha ha. When my SIL's husband orders a vegetarian dish, the waiters all say, "I hope you feel better," without any provocation.
re: Miss Needle
Yeah, that would be an unbalanced "cold" meal.
European medicine, btw, long had not so violently different ideas about diet under the four-humors theory.
re: Karl S
Quite fascinating!
re: Karl S
I'd disagree with you here Karl. There is a long and rich tradition of vegetarian cuisine in China since Buddhism entered from India in the 3rd century. There are some fantastic vegetarian Chinese restaurants in Taipei. Some charge by the total weight of your plate and one place years ago had an honor pay system! For protein they use various soy products. Miss N, in general Chinese believe that one is a vegetarian for religious reasons, not health. This may have to do with the fact animal protein is not the overwhelming centerpiece of a Chinese meal but a complimentary part of the dish.
re: scoopG
I am aware of that, but I have to say what I've observed and read indicates that the diminished Buddhist presence in China since Buddhism was the subject of persecution in the later Tang era has reduced its profile, at least in terms of commonality among the emigre population in the USA....
Animal protein of course has a different role in Chinese cuisine, but I find a lot of American vegetarians think that what they think of a vegetarianism is something familiar to many Chinese when in fact it's not really. I think this comes from a misconception about that "different role".
re: Karl S
Not really. The Tang capital of Xian was a center of Buddhism. Yes, there was one emperor who was anti-Buddhist but we are talking 9th century. By the time of the Ming Dynasty, 500 years later Buddhism was well established. Along with the Tao and Confucism it forms an underpinning of Chinese social, cultural and philosophical thought. I agree with you about American misconceptions though!
re: scoopG
I agree with scoopG. The balance of "hot, cold, and neutral" isn't defined by meat and vegetables but the properties of them. A completely vegetarian dish can be balanced by "hot" and "cold" vegetables and with spices and condiments. Same applies to a purely meat dish.
re: kobetobiko
Yes I am aware of that but a lot of the ways to do that are not things that average Americans necessarily would find to meet their expectations.
re: Miss Needle
That reminds me when my mother made the dan tat dish (basically a custard tart) at home and I saw a pound of lard go into making it! I can't remember how many it made since it was so long ago, but still...
re: chocolateman
Well, I don't think desserts are necessary vegetarian, western or eastern alike.
re: moniquelavie
That might not be convenient for the OP, who I think is in San Francisco.
re: small h
Yank Sing in SF does have a decent selection of vegetarian items. But it's very pricey there compared to other dim sum parlors.
There aren't too many ideas I can add to yours:
1. Cheung fen wrapped around fried dough.
2. Boiled Chinese broccoli (no oyster sauce).
It is highly unlikely that they will use different utensils, woks/pots, or cutting surfaces to prepare vegetarian dishes.
I think it's best for vegetarians to avoid dim sum.
Thanks, everyone. The situation is pretty much as dire as I'd imagined. I think he's going to want to sit this meal out, or pack his own veggie burrito and stealthily eat it (j/k, j/k).
re: ipsedixit
Not so sure about the red bean buns. I believe some use lard in the dough.
And are you referring to the taro cakes that are similar to turnip cakes? If so, don't they have Chinese sausage in it?
re: Miss Needle
Most red bean buns don't have lard. Dough for the buns do not have lard. If lard is to be found anywhere it would be in the red bean filling.
No, not like the turnip cakes. Not at all like turnip cakes. And definitely no sausage.
re: ipsedixit
Ipsedixit, do you mind describing the taro cake? The only taro cakes I'm aware of are those that look like turnip cakes and those that are deep fried and fluffy on top and filled with pork inside.
re: Miss Needle
RE: Taro cakes.
Mashed, steamed, and topped (or garnished) with precut fruit and nuts. Yum.
re: Miss Needle
My mom uses lard in her red bean buns. Or she used to until she tried to go healthier and use vegetable oil. They haven't been as good since. But maybe bolo bao would work.
Taro cakes often have oyster sauce. I've only had taro fillings wrapped around meat and deep fried, or like MIss Needle said, similar to turnip cakes w/ sausage and dried shrimp. Fruit jello can have gelatin (Knox, or it might use agar agar which would be okay) in it which isn't vegetarian. Almond jello is the same. Doesn't mango pudding also have gelatin? There's always that hot tofu dessert. I'd go just for that.
There's always white rice.
re: chowser
I agree that the normal taro cakes will definitely have bits of chinese sausages or dried shrimps in it, unless they specify it as vegetarian version.
Good call on the hot tofu dessert. I love that.
re: ipsedixit
Don't forget the mustard and chile sauces!
re: ipsedixit
Most jellos use gelatin extracted from animals.... agar agar and other similar gelling agents are otherwise vegetarian.
re: ipsedixit
ipsedixit, unforutnately, you have to take off #3 from your list.
Jello isn't vegetarian, it's made with Gelatin.
dishes that aren't typical dim sum items, but often readily available:
1. vegetarian mock duck is fantastic (basically tofu skin wrapped around chinese mushrooms). actually pretty healthy, filling and high protein.
2. taiwanese influenced places might have fresh tofu served with a wee drizzle of soy sauce, sesame oil and chives. (i love this... so simple and yet soo good.)
3. plain congee with crullers (not made with lard in my family, at least -- though you'll want to avoid the shao bing, which are often made with lard)
4. if your vegetarian in question eats eggs, tea eggs -- or the restaurant might be willing to whip up a batch of eggs and scallions.
5. soy milk
re: chowser
we call it all "shi (or is it xi?) fan", whether it's made with broth or water. the stuff made with water is commonly listed as "white congee" on menus. it isn't a dim sum food, of course, as i did note, but it's often on breakfast menus and available around the same time as when many people go for dim sum.
but you're right that a vegetarian will probably want to inquire just to make sure!
When I went to dim sum w/my veg sister, she suggested a place she knew had vegetable dumplings. She also had the sesame balls and some plain rice ... that might be about it.
If it's not obvious that meat products are used in something, she has a don't-ask-don't tell policy.
Hi Pei,
Not sure what kind of offerings your local dim sum restaurants offer, so it's hard to tell what your friend can order. I just came back from a trip to Hong Kong and there were a lot of vegetarian dishes in dim sum restaurants these days to cater to vegetarians. Besides pure vegetarian dumplings (I am talking about steamed ones with the skin like "har gao", not the dumpling in soup) or vegetarian spring rolls/cheong fun, there are dishes like:
- steamed/fried eggplants with garlic sauce
- salt and peppter tofu
- fried peppers with thousand year eggs (well, that's a tough one for non-Asian)
- scallion pancake (not with lard)
- baked taro buns (no lard)
A lot of the desserts, like red bean cake, mango sago sweet soup with pomelo, etc. are fine too.


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Eric Schmidt's Norks outing poorly timed, tuts US govt
The timing of Google chairman Eric Schmidt's planned visit to North Korea has been slammed by the US government. The search supremo is due to head out to the super-secretive internet-unfriendly nation soon after the launch of a long-range rocket by the Kim Jong-un-led country. "Frankly, we don't think the timing of this is …
Poor timing?
is there ever a *good* time to go to North Korea?
Re: Poor timing?
I went in April and that was a great time to go. August/September is good as well, as the mass games are on then (weather is a bit hotter, but to see them that's when you have to go).
Re: Poor timing?
Pumping hard currency into the most repressive regime on the planet, good for you.
I hope you can sleep well at night while knowing full well that the money you paid to Koryo (or whatever they're calling themselves now) is being put to great use building new and improved gulags to imprison those who merely wish to leave (as well as three generations of their family) with no possibility of parole, setting up new infrastructure to stop any attempts at the free flow of information, attacking and killing South Korean civilians as well as military targets for no real reason other than to attempt to provoke a War, kidnappings of Japanese Civilians to attempt to extort their families as well as their Government, and most importantly making sure that the current Suryeong and his "Anti-Japanese Revolutionary" dinosaurs in the KWP and upper echelons of the KPA get to have their Cognac, Lobster, and Cigarettes while the ordinary North Korean people that you will never see, much less speak to (because they don't live in fucking Pyongyang or Kaesong!* and you're not going to a place like North Hamgyong, ever. Unless you wind up in a Kwan-li-so or the regime collapses), are facing chronic food insecurity because of their Government's arrogance, denial, and belligerance toward their own countrymen in the South, the rest of the World's International institutions and NGOs which have tried to help them, their paranoia about American, Japanese, Chinese, and Russian intentions, as well as their steadfast refusal to modernize in any way shape or form unless it directly benefits the Kim family itsself.
Things have changed under Kim Jong-un, yes. They've largely gotten worse, except for the starvation numbers which are in the hundreds to thousands as opposed to millions or at least hundreds of thousands. The only upside is that the police and jackbooted security thugs aren't attacking the informal markets anymore, for now anyway.
*-Your Songbun status has to be extremely high to even apply to live in Pyongyang or Kaesong, you'd better not be physically disabled in any way, three generations of your background had better be squeaky clean as far as the MSS is concerned as if it isnt, you may wind up in a Kwa-hwa-so "revolutionizing zone" or at the least having your Songbun dropped as far as they can drop it, and thereby getting your workplace reassigned to something very unpleasant. You'd also better be able to afford the chain of bribery to process your application. If you come up short, you might just wind up in prison for that too, or they might just kill you. The regime doesnt care about their trusted rank and file any more than the masses, so they have to make "arrangements" to feed themselves. I strongly doubt Koryo told you any of this during your guided tour, did they?
Say it as it is..
He's a DIC* HEAD
Re: Poor timing?
Yes yes North Korea is hell on earth that the only thing funny about them was done by Team America. Let me let you in a hint. a developed nation is simply one whose culture is not completely self destructive in the short term unlike at least %80 of the people in the world. Most of the world is a craphole by choice (leadership, culture, religion, tribes, etc) and North Korea is the ultimate example.
Re: Poor timing?
> Pumping hard currency into the most repressive regime on the planet, good for you.
I thought they had just been slammed for *not* paying taxes!
Oh wait, I see...
Re: Poor timing?
Looking forward, is there ever a *good* time for Eric Schmidt to return ? Surely it must be possible to land a plane under a rock.
There's only ONE reason Herr Schmidt is going to NK : he thinks he can make a buck there. And if he an do that, he's not to bothered about other things. He won't even have to explain privacy infringement there. Easy peasy !
There's no money there. Even the North Korean government struggles for cash. Schmidt is already a billionaire isn't he? So I very much doubt he's in it for the money. At least not directly. He may be in it for the prestige, which might lead to money later, but that's a different matter.
I'm sure he has his reasons. Possibly nefarious, possibly humanitarian, who knows? He's close to the Obama government, so if he isn't doing some back-channel communications for them, then he's being rather embarrassing.
@I ain't Spartacus
There's a lot of money in the Kim Jong bank account though.
Re: @I ain't Spartacus
Have they got as much cashola as Schmidt? I read somewhere a while back that North Korea were so desperate for hard currency that they were using their pharmaceutical factories to knock out fake Viagra to sell to the West. Apparently that's where a lot of the spam email offerings were getting their little blue pills. I'm sure that keeps you in cigars and lobster, but is it enough to buy the loyalty of billionaires?
Or is Schmidt going there for the ultimate billionaires plaything? Google are going to go nuclear!
In news today Bing! went mysteriously offline. In weather news, a small mushroom shaped cloud has been spotted over Redmond. Our weather station there is currently malfunctioning, so we're unable to enlighten you as to current conditions.
More like he's setting up some sort of tax haven there so he can avoid even more taxation.
His money might help finish the Hotel of Doom.
Is there ever a *poor* timing?
Pretty rich that the US g'mnt speaks of "poor timing". WHO is using Nork's periodic antics for aggressive "need to do something" soundbites whenever it throws a tantrum? Presidents, senators and State Department doofuses are indulging a collective of infighting communist kleptocrats craving for attention. Good job.
Why is Schmidt even going there? As a US company aren't they forced to abide by the embargo the US Government has on North Korea as an "Axis of Evil" state?
Re: Embargo?
Who says they are exporting something that is embargoed? And (almost) bans on travel to Cuba by US citizens (http://en.wikipedia.org/wiki/United_States_embargo_against_Cuba) seems to have been conveniently ignored provided one travelled via Canada or Mid/Souther America. As far as I understand travel bans are not on.
Bow whether this is anything more than an ego trip is another matter.......
"Poorly timed"
Was this the date the USAF were planning to roll the bombers in....? Bad PR accidently dropping a Mk 82 on Mr Schmidt's entourage....
Re: "Poorly timed"
I would think the PRC might mean to get in a word sideways about a preemptive attack on one of its client states....
Re: "Poorly timed"
Lol Bombers. Sure you meant to say Tomahawk cruise missile (ie the main reason our navy exists is as a mobile launch platform).
Re: "Poorly timed"
The PRC honestly you can tell are tired of the Norks and the constant flow of economic refugees into their country (lol how poor do you have to be to risk life and limb to immigrate to China). Their actions are largely guided by what will prevent the flow of even more people. Having a rogue nation satellite is very superpowerish. Look at the US and Israel (even though the US is the bottom bitch in that relationship).
""Frankly, we don't think the timing of this is particularly helpful," state department spokesperson Victoria Nuland told Reuters."
I suppose we are meant to chuckle at use of the word "frankly" followed by a lack of frankness. Maybe we are supposed to marvel at their Wit. "Unhelpful!" What a slur! Well done, how cunning. That put him in his place!
Do they have script writers to write these high-brow intellectual snobby remarks?
"We can't call him a dick for some reason, so why don't we just say his visit is 'Not Particularly Helpful', with a wry smile?". "Oh well done johnathon! that's a wonderful idea, we'll use that, the wit will make us look like grown-ups doing grown-up international politics.
The US and NK squabbling like kids but using big words and phrases they've seen in movies to pretend it's some kind of important intellectual argument.
Do they do it to make themselves look important? or to impress others? or because they feel they have to? are they trying to get into some famous quote book with a witty remark? tossers.
Have you never heard of diplomacy? It's the skill of saying (sometimes unpleasant) things to other governments, without starting a war. Ask a diplomat for a quote, they'll speak like a diplomat. It's their job. They're very useful to have around the place. If you ask nicely, they'll translate for you.
Was it Talleyrand who said that diplomacy was the art of saying 'nice doggy' while you fetch a rock?
As an example of why diplomatic language being opaque is important, see this Telegraph piece by Charles Crawford (ex ambassador and sometimes interesting commentator on stuff). Ignore the fact that it's about Assange, and concentrate on how the FCO mis-stepped, and ended up in hot water.
It's time
New leader. There's a chance he can still be approached. Leave it another year or two and probably not.
Re: It's time
In fact I'm guessing the visit is referred to as not "particularly helpful" because they beat the government to it before it had time to come up with some convoluted way to use the situation for its own nefarious, but otherwise ineffective purposes.
They are traveling in an unofficial capacity ...
which might be better as the official US policy is completely ineffective.
I liked swing buildings with only one side painted - the side which could be observed from the road, Jerking the government 'minders' can make for humourous moments as they are always fewer in number than 'international guests'. They can't really yell at you but they do run around a lot.
There are only one cylinder vehicles in the country, and humans often are used as substitutes for beasts of burden. There are an awful lot of people walking around, minimal transportation.
I think with Richardson returning, and Schmidt joining him can only be for the good.
One thing for sure, no cells work there - unless you are connected to government.
Re: They are traveling in an unofficial capacity ...
Robert Heinlein visited the Soviet Union in the 1970s, and wrote a piece about it. He came up with the game of trying not to see the stadium. In every town you go to, the guides want to show you the local sports stadium, because it's non-controversial, and usually empty. So their are no embarrassing questions to avoid answering, and no even more embarrassing meetings with people. Even better, it wastes lots of time, in which they don't have to run interference on you.
He said that he only managed to avoid seeing the stadium in one city he went to. So that's a clear win to Intourist...
Re: They are traveling in an unofficial capacity ...
Well considering Heinlein's right wing hoorah USA personality its not like the minders were in anything but a no win situation lol. Still good author once you get past the militaristic pro government ala Tom Clancy tinge to his stories.
Well, according to an article on the Beeb today
The Norks are more open than ever:
So it looks like things are changing. However, I doubt the place will be open enough for Google to make a buck any time soon.
Re: Well, according to an article on the Beeb today
Good article... sounds like progress!
Who knows, maybe the new leader will bring North Korea out of the darkness and into the light, literally..
If there are so many blackouts, maybe their nuclear program IS just for power...
I know that is what I would be doing if I was the leader,
My thoughts would be ignore the west we need power more than their approval...
Same with the satellite launch, we need communications more than western approval.
Lets hope his visit is all about helping NK get into the internet age better, maybe their offering to launch satellites for Google?
The enemy of my enemy is my friend
North Korea are not Microsoft fan's either.
They have the superior 'Red Star OS' for a start.
Re: The enemy of my enemy is my friend
Has more to do with the fact that Linux is owned by all of humanity instead of a billionaire sweaty fat pig CEO. Microsoft is just another corporate "person my friend" money whore like all the rest so I doubt the Norks would specifically call them out.
Re: The enemy of my enemy is my friend
At least you know where you stand with Microsoft. You know you'll have to buy Windows, you know you won't get the source.
With Google it's open source that isn't open until it is abandonware. It is source you only get by being members of a special club of OEMs. Then there's the things people actually want to use on the damn OS like software, which you can't install from Google's app store unless the OEM licences all the apps. I don't call that "open", it is lame beyond belief.
I'd sooner pay some money for software than have everything free but have all of my app and web usage analysed.
Without defending the North Korean regime seems they haven't invaded another country for well over half a century, that's a lot longer than certain other countries!
Re: Well!
Well... Apart from the regular invasions of South Korea that is.
It's a rare year when they don't drop a few commandos off from a submarine, shell a town across the border, send a raid over the DMZ or torpedo the odd warship.
You used the joke alert, so I won't mention the repression, mass starvation and gulags.
Re: Well!
...But enough about the U.S...
Re: Well!
>seems they haven't invaded another country
Might have to do with the fact that all their neighbors could roll them without really trying.
Re: Well!
Hang on!
I added a list starting
Hungary 1956
Czechoslovakia 1968
Uganda 1978
Iran 1980
Afghanistan 1979
Cambodia 1978
India/Pakistan (various)
It wasn't aimed against the USA just it's not uncommon.
Seems my post got rather truncated!
Anything goes...
...when there is money to be made. Hell companies routinely illegally sell technology to North Korean, Iran and any other country willing to pay for it. Schmidt is just in the game for the money so he could care less about the U.S. unless it means more money in his bank account.
Just wondering
How come Ballmer isn't going too? That would make it even more fun, but perhaps he had to work that day.
Re: Just wondering
Ballmer works? I thought he was a propaganda mount-piece.
I love the media.
"We don't think this is very helpful."
"To jaw-jaw is always better than to war-war."
Winston Churchill
Poor timing for Eric to go
But no one has said that its poor timing for New Mexico governor Bill Richardson to go.
Dual standards at work or something more sinister?
Google had a terrible time in China and eventually had to pull out, perhaps they are just trying to learn from previous mistakes, Since when does a democratic government have a right to dictate the movement or business interests of its citizens?
Oh yes Cuba, well that worked didn't it!!
Actually it empowered Castro because he was able to blame the embargo for his own inept management of his country, a deliberate strategy on his part.
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- Report: #882313
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Complaint Review: Kar Haus Brokers
Kar Haus Brokers3302 Palm Beach Blvd Fort Myers, Florida United States of America
Kar Haus Brokers Jason Hendershot False Advertising/Questionable Business Practices Fort Myers, Florida
*REBUTTAL Individual responds: They never bother to tell the world when they were refunded
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After almost two months, no refund has been issued to me and the mechanical problem remains as the dealer, Jason Hendershot, continued to advertise the above named vehicle as "runs and drives excellent" despite knowing about the mechanical issue. Also provided fraudulent tax information to DMV in order to evade paying higher sales tax on vehicle by listing vehicle as a lower value than what I originally paid for it. The total amount I paid for the vehicle was $2940 plus $72.50 for towing charge, which amounts to $3,012.50.
This report was posted on Ripoff Report on 05/14/2012 03:28 AM and is a permanent record located here: http://www.ripoffreport.com/r/Kar-Haus-Brokers/Fort-Myers-Florida-33916/Kar-Haus-Brokers-Jason-Hendershot-False-AdvertisingQuestionable-Business-Practices-Fort-M-882313. The posting time indicated is Arizona local time. Arizona does not observe daylight savings so the post time may be Mountain or Pacific depending on the time of year.
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#1 REBUTTAL Individual responds
They never bother to tell the world when they were refunded
AUTHOR: Jason H. - ()
SUBMITTED: Wednesday, November 13, 2013POSTED: Wednesday, November 13, 2013
This issue has been resolved and here is the real story. The vehicle had very low miles and ran perfect, however when a vehicle sits for a period of time certain parts tent to stop fuctioning after being used for the first time in a while, fuel pumps are one of those things. The gentleman did recieve a refund and I met him and his father for lunch and i may have bought them a beer in down town while doing so either way the moral to this story is that it's hard to believe someone who doesn't have knowledge of mechanics and insist on b****ing that "they were ripped off" and buy a low miles but inexpensive car then turn around slander and you in a public forum and after all that they get their refund and don't even bother to tell the world
they they were not only ignorant to the way business is done and that "AS IS means AS IS but that the so called "bad guy" did refund them and didn't have to. It was a simple fix as i tried to explain to him and that when I buy a product AS IS I am responsible for my actions and if I make a mistake in life I must deal with it not cry to the BBB and Local news channel BOTH of which declined to pursue it on any front. Do your home work when you're buying something you're not up to scale on and perhaps you'll save the people you make look bad to others and yourself some time !!!
Jason Hendershot is my name and I am proud of it and my business ethics. Now you know the rest of the story.
p.s. I did not false advertise the vehicle under owner, I was the owner and it was a private title, suck on that !!!!
p.p.s. Did I mention that I went all the way to his house twice to rectify this issue and it was more than 15 miles one way picked up the van dropped it off offered to sell it and refund him. Boy oh boy how much of this story was left out !!! I will be honest here He did not get all of his money back because I do not work for FREE and spend time and money and not get something for it. We parted company fairly.
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Lot 20A: 1953 Buick Special 4 Door Sedan - Runs/Drives... More
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Cobra iRadar on the CES 2011 show floor
We liked the idea of the iRadar when we first heard about it, and Cobra put the device front and center at its CES 2011 booth (well, right next to the girls in skimpy police uniforms). The iRadar is a radar detector that hooks right up to Cobra's official iPhone app, and it will not only alert ...
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Sarah Wallace
Sarah came to WABC-TV in 1984 as a consumer investigative reporter. Later she covered a variety of stories for Eyewitness News and was anchor of the weekend newscasts. Before joining the Eyewitness News team, Sarah was an Emmy Award-winning consumer reporter and weekend anchor for KCST-TV in San Diego. She also worked as a weekday anchor for KTTV-TV in Los Angeles and was a reporter/anchor for KCRA-TV in Sacramento.
Since coming to WABC-TV, Sarah has covered such major trials as Howard Beach and the Joel Steinberg case. She is recognized as the first local reporter to cover preparations for the Gulf War.
Throughout her broadcast career, Sarah has won numerous awards for her reporting. She was honored with the prestigious Edward R. Murrow Award for her investigative series' "Justice Denied," which exposed new evidence that resulted in the release of two innocent men from prison, and "The New War on Heroin," where she tracked the trail of heroin from its source in Colombia, South America to the suburbs of Long Island. "Heroin" was also recognized by the Long Island Fair Media Council with their Robert W. Greene Investigative Award. Sarah has also received several Emmy Awards for her reporting on such prominent stories as secret experiments conducted on children at the infamous WIllowbrook State Institution on Staten Island, inmate fight clubs organized by officers at the adolescent jail on Rikers Island and her documentary on the notorious "Son of Sam" case.
Sarah earned a BA in communications and public policy from the University of California at Berkeley. She is married and the proud mom of two children. They make their home in Bergen County, New Jersey.
A Queens woman who had her family home stolen in a phony deed scam is finally back inside the house, but the condition it was left in made for anything but a happy reunion.
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November 22, 2014
A nine-year-old southern Wisconsin boy has died after an ATV accident. Authorities tell WisconsinAgConnection.com, Colin Barnes of Darlington, was driving his four-wheeler up a hill when it turned over and rolled on top of him on Monday evening.
The accident happened on his family's farm in the Town of Lamon. He was taken by Med Flight helicopter to Madison, where he died a day later.
Darlington is 20 southeast of Platteville.
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