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income inequality News
Op-Ed: Blast from the past — Middle class has least wealth since 1940
A new sound bite may make the midterm rounds this fall. Two economists, one from UC Berkeley and one from the London School of Economics, have found that the percentage of wealth owned by the U.S. middle class has eroded to a level not seen since 1940.
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text:
Help historians
History of Parliament Trust
Statutes of the Realm: volume 5: 1628-80
John Raithby (editor)
Year published
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'Charles II, 1663: An Act for Releife of such Persons as by Sicknes or other Impediment were disabled from subscribeing the Declaration in the Act of Uniformity and Explanation of part of the said Act.', Statutes of the Realm: volume 5: 1628-80 (1819), pp. 447-448. URL: http://www.british-history.ac.uk/report.aspx?compid=47342 Date accessed: 26 November 2014.
(Min 3 characters)
Recital of 14 (13 & 14) C. II. c. 4.; § 8
II. Recital that divers Persons of eminent Loyalty and known Affection to the Church of England were out of the Realm at the passing of the said Act, and had no Notice thereof until after the Feast of St. Bartholomew, and others by reason of Sickness, &c. had not complied with the said Act; whereby such Persons were disabled and deprived of their Benefices; all such Persons declared to be restored;
III. Proviso that such Persons, if in England before the Nativity of our Lord, or if beyond Sea within 40 Days after return to England, subscribe the Declaration
IV. Proviso for Subscriptions made before Vicar General, Chancellor to Archbishop, &c. or Commissary to Archbishop of Canterbury.
V. Persons having the Benefit of this Act to make Allowance for serving Cure since Aug. 24, 1662.
VI. Persons disabled to preach to be liable to the same Penalties as Persons prohibited.
Whereas by an Act of this present Parliament (entituled An Act for Uniformitie of Publique Prayer and
Administration of the Sacraments and other Rites and Ceremonies and for establishing the Forme of
makeing ordaining and consecrating Bishops Priests and Deacons in the Church of England) it was enacted That
every Deane Canon and Prebendary of every Cathedrall or Collegiate Church and all Masters and Fellowes of any
Colledge, Hall, House of Learning or Hospitall and every Parson Vicar Curate and every other person in Holy
Orders who upon the First day of May which should be in the yeare of our Lord God One thousand six hundred
sixtie and two or at any time thereafter should be Incumbent or have possession of any Deanary Canonry Prebend
Mastership Fellowship Parsonage Vicaridge or any other Ecclesiasticall Dignitie or Promotion should before the
Feast day of Saint Bartholimew which should be in the yeare of our Lord One thousand six hundred sixtie and
two subscribe the Declaration or Acknowledgement in the said Act mentioned and expressed before their respective
Archbishops Bishops Ordinaries or Vice Chauncellors of the respective Universities upon paine that all and every
of the persons aforesaid faileing in such Subscription should loose and forfeite such respective Deanry Canonry
Prebend Mastership Fellowship Parsonage Vicaradge Ecclesiasticall Dignitie or Promotion and should be utterly
disabled and ipso facto deprived of the same, And that every such respective Deanry Canonry Prebend Mastership
Fellowship Parsonage Vicaridge Ecclesiasticall Dignity or Promotion should be void as if such person soe faileing
were naturally dead, And that after such Subscription made every such Parson Vicar Curate and Lecturer should
procure a Certificate under the Hand and Seale of the respective Archbishop Bishop or Ordinary of the Diocesse
and should publiquely and openly reade the same together with the Declaration or Acknowledgement aforesaid upon
some Lords day within three moneths then next following in his Parish Church where he was to officiate in the
presence of the Congregation there assembled in the time of Divine Service upon paine that every person failing
therein should lose such Parsonage Vicaridge or Benefice respectively and should be utterly disabled and ipso
facto deprived of the same, And that the said Parsonage Vicarage or Benefice should be void as if he were
naturally dead.
And may hold their Benefices.
And whereas diverse persons of eminent Loyaltie to His Majestie and of knowne affection to the Liturgie of the
Church of England who by the said Act were required to subscribe the said Declaration or Acknowledgement at
the time of the passeing of the said Act were out of this Realme in Ireland or other parts beyond the Seas upon
lawfull and justifyable Occasions and had noe knowledge or notice thereof untill their returne into England being
after the said Feast of Saint Bartholomew, And diverse other of the said Loyall and well affected persons by reason
of sicknes imprisonment disabilitie of body or otherwise could not, or did not resorte unto their respective Archbishops
Bishops or Ordinaries or Vice Chauncellours of the respective Universities before whom such Subscription was
appointed by the said Act to be made All which said persons are by force of the said Act utterly disabled and
ipso facto deprived of their respective Deanries Canonries Prebendryes Mastershipps Fellowshipps Parsonages
Vicarages or other Ecclesiasticall Benefices or Promotions by reason of such their ommission, For remedy whereof
and for the releife of such persons Be it enacted by the Kings most Excellent Majestie by and with the Advice
and Consent of the Lords Spirituall and Temporall and the Commons in this present Parliament assembled and by
Authoritie of the same That all Deanes Canons Prebendaries Masters and Fellowes of any Colledges Halls or other
Houses of Learning and all Parsons Vicars and other Ecclesiasticall persons aforesaid who at the time of the passeing
of the said Act being in Ireland or any the parts beyond the Seas did not returne into this Kingdome before the said
Feast of Saint Bartholimew One thousand six hundred sixtie and two, or who being in England by Imprisonment
Sicknes Disabilitie of Body or otherwise did not resorte unto their respective Archbishop Bishop Ordinary or Vice
Chauncellour of the said respective Universities to subscribe the said Declaration and Acknowledgement before the
said Feast in the yeare of our Lord aforesaid shall be and are hereby declared to be restored unto and preserved in
their respective Deanryes Canonryes Prebends Masterships Fellowships Parsonages Vicarages and other Ecclesiasticall
Benefices and Promotions whereunto noe other person or persons before the first day of August in the yeare of our
Lord One thousand six hundred sixtie and three were or shall be lawfully instituted inducted collated or placed,
And shall and may hold and enjoy the same according to his and their former right, The aforesaid Act or any thing
therein contained to the contrary notwithstanding.
and procure a Certificate; and publicly read the same, together with the said Declaration, within the time herein mentioned.
Provided That every such Deane Canon Prebendary Master and Fellow of any Colledge, Hall or House of
Learning and all Parsons Vicars and Curates and other Ecclesiasticall persons who are, or shall by vertue of this
Act be restored to, or preserved in their said severall and respective Promotions shall before the Feast of the
Nativitie of our Lord next ensueing if he be in England or if beyond the Seas within Forty dayes after his returne
into England subscribe the said Declaration or Acknowledgement before the respective Archbishop Bishop or
Ordinary of the Diocesse, or Vice Chauncellour aforesaid respectively, And that every such Parson Vicar Curate
or Lecturer shall procure a Certificate under the Hand and Seale of the respective Arch-bishop Bishop or Ordinary
of the Diocesse (who are hereby required and enjoyned upon demand to make and deliver such Certificate) And
shall publiquely and openly reade the same together with the Declaration or Acknowledgement aforesaid upon
some Lords day within three monethes [then (fn. 1) ] next following such Subscription in his Parish Church where he is
to officiate in the presence of the Congregation then assembled in the time of Divine Service.
And be it further enacted and declared by the Authoritie aforesaid That every Subscription already made or
hereafter to be made before any Vicar Generall or Chauncellour to any Archbishop or Bishop or Commissary to
the Archbishop of Canterbury or any other Bishop is and shall be as effectuall and beneficiall in Law to all intents
and purposes to every person and persons which have or shall make such Subscription as aforesaid as if the same
had beene made before the Archbishop or Bishop of the Province or Diocese respectively, Any thing in the aforesaid
Act to the contrary notwithstanding.
[Provided alsoe That every person who shall have benefit by this Act shall make such Allowance for serveing
the Cure since the fower and twentyeth day of August One thousand six hundred sixtie two as shall be judged
fitt by the Ordinary of the place and shall pay and discharge all Tenthes Pensions and other Charges wherewith
the Benefice to which he is by this Act restored hath beene or might be legally charged since the day aforesaid, (fn. 2) ]
And whereas some Doubt hath arisen whether persons prohibited to preach by the said Act are in the same
plight as to punishment with persons disabled by the said Act to preach Be it declared and enacted by the Authoritie
aforesaid that the Penalties by the said Act to be inflicted upon any person disabled by the said Act to preach
for any offence against the said Act, shall in like manner be inflicted upon every person soe offending that is prohibited
by the said Act to preach, Any thing doubt or ambiguity in the said Act to the contrary notwithstanding.
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text:
Humidity 69%
Winds 15.0mph
Humidity 69%
Winds 15.0mph
Humidity 61%
Winds 26.5mph
Nov 14, 2008 5:05 PM by Susan Davies
Abby Spillman, first grade teacher at Heritage Elementary school in Pueblo is this month's Teachers First teacher. For 32 years she's taught elementary school children. For the past 16 years she's molded 1st graders.
Those who nominated her praise her passion and joy and willingness to always go "the extra mile" for her students. She's gone to children's houses to meet with parents for teacher/parent conferences. She often stays after school on her own time to help children with reading problems.
Her philosophy is to treat students the way she'd want her own children to be treated. Often students come back years later to invite her to graduations and thank her for what she taught them.
3 hours ago


text:
DEFINITION of 'Common Pool Resource - CPR'
A resource that benefits a group of people, but which provides diminished benefits to everyone if each individual pursues his or her own self interest. The value of a common-pool resource can be reduced through overuse because the supply of the resource is not unlimited, and using more than can be replenished can result in scarcity. Overuse of a common pool resource can lead to the tragedy of the commons problem.
INVESTOPEDIA EXPLAINS 'Common Pool Resource - CPR'
Common-pool resources, such as forests, are often managed by a combination of governments and markets. This can be done by only allowing a certain amount of the resource to be over a period of time, allowing for a core section of the resource to remain intact.
For example, a fishery can sustainably yield 100,000 pounds of fish annually, and the market price of a pound of fish is $4. Ten companies agree to harvest 10,000 each. In the absence of regulation, each company would harvest more than its allotted quota in order to sell more fish at $4 a pound. If each company over harvests by 1,000 pounds the fishery will over harvested by 10,000 pounds, and will not be able to produce the same level next year.
Zero-Sum GameA situation in which one person's gain is equivalent to another's ...
John F. Nash Jr.An American mathematician who won the 1994 Nobel Memorial Prize ...
Tragedy Of The CommonsAn economic problem in which every individual tries to reap the ...
Pareto EfficiencyAn economic state where resources are allocated in the most efficient ...
Game TheoryA model of optimality taking into consideration not only benefits ...
Nash EquilibriumA concept of game theory where the optimal outcome of a game ...
Fundamental Analysis
How Influential Economists Changed Our ...
Options & Futures
Explaining The World Through Macroeconomic ...
Options & Futures
Game Theory: Beyond The Basics
Fundamental Analysis
The Basics Of Game Theory


text:
Photo Credit: Neilson Barnard/Getty Images
Alec Baldwin's at it again, tweeting gay slurs and profane threats at an (admittedly) irritating reporter, who deigned to derogate Baldwin's wife, Hilaria Baldwin. Ironically, the reporter's put-down was about Twitter -- and the fact that Hilaria appeared to be sending tweets during James Gandolfini's funeral service. Hilaria set the record straight -- she was not tweeting during a funeral -- by sending a follow-up tweet:
Here is some info... When someone tweets something at a certain time, and you retweet it later, it posts the TIME the first person tweeted— Hilaria Baldwin (@hilariabaldwin) June 28, 2013
But not before Alec Twitter-attacked the reporter. Most of his tweets contain language not suitable for this website, but you can find a screenshot of his rant -- he since deleted his account -- at The Huffington Post. Here's the censored version of what he wrote:
Tweet 1: "My wife and I attend a funeral to pay our repects to an old friend, and some toxic Brit writes this f***ing trash
Tweet 2: "If [sic] put my foot up your f***ing ass, George Stark, but I'm sure you'd dig it too much"
Tweet 3: "I'm gonna find you, George Stark, you toxic little queen, and I'm gonna f***...you...up."
Tweet 4: "I don't have a publicist anymore. I fired them."
Tweet 5: How much of this s*** are people supposed to take? With these f***ing blatant lies EVERY DAY.
Tweet 6: "My wife DID NOT use her phone, in any capacity, at our friends [sic] funeral. Now, f*** this twitter + good luck to all of you who know the truth."
Baldwin is just the latest example of celebrities taking to Twitter to explain themselves, only to make things worse. He's actually done Amanda Bynes a favor, since she's been Twitter twit #1 these past weeks.
Baldwin has also joined a growing list of celebrities who've dramatically cut ties with their Twitter accounts, including Ashton Kutcher, Adele, Nicki Minaj, Miley Cyrus and Demi Lovato. (Click here for a full list, plus details about why they sent Twitter packing.) Need we mention that nearly all of them returned eventually, and continue to tweet up a storm today? There's just something so addictive about offering up your brilliant thoughts to the world every five minutes or so!
Jennifer Graham Kizer is an Atlanta-based writer who covers pop culture and watches too much TV. Luckily, iVillage gives her an excuse to watch even more. Follow her on Google+.


text:
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of Mexican Fudge
Prep Time:
Cook Time:
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My sister brought this recipe home from her middle school Spanish class for the Day of the Dead - fudge with the traditional Mexican twist of added cinnamon. I did not include cooling in the cooking time.
Units: US | Metric
Serving Size: 1 (49 g)
Servings Per Recipe: 20
Make this season merry, bright and manageable with our easy ideas.


text:
Michigan has its 1st deadly human West Nile Virus infection of 2012
Updated On: Aug 16 2012 06:52:25 PM EDT
The Michigan Department of Community Health announced Thursday that the state has received its first report of a person dying from West Nile Virus.
A Washtenaw County woman who had been hospitalized with viral meningitis is Michigan's first human West Nile Virus death of 2012.
Human WNV cases are on the rise both nationally and in Michigan, according to the MDCH. In Michigan, 24 cases and one death have been reported to the Center for Disease Control through the second week of August.
View: Michigan 2012 West Nile Virus cases
"With the virus appearing earlier this year than it has in recent years, we want to remind residents to take the appropriate precautions to avoid getting bitten," said Dr. Corinne Miller, state epidemiologist with the MDCH.
West Nile Virus: What you should know
More Michigan health news: Michigan has 1st swine flu infection
The views expressed below are not those of Click On Detroit, WDIV, or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.


text: Strict Standards: Redefining already defined constructor for class XML_Parser in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1188 Strict Standards: Declaration of XML_Parser::raiseError() should be compatible with PEAR::raiseError($message = NULL, $code = NULL, $mode = NULL, $options = NULL, $userinfo = NULL, $error_class = NULL, $skipmsg = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1604 Strict Standards: Declaration of XML_Unserializer::startHandler() should be compatible with XML_Parser::startHandler($xp, $elem, &$attribs) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 3503 Strict Standards: Declaration of Cache_Lite_File::get() should be compatible with Cache_Lite::get($id, $group = 'default', $doNotTestCacheValidity = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/cache.php on line 1020 American Poems: Apparel: One Step Up Little Girls' Tank Maxi Home Apparel Appliances Books DVD Electronics Home & Garden Kindle eBooks Magazines Music Outdoor Living Software Tools & Hardware PC & Video Games Search All Products Apparel Appliances Arts & Crafts Automotive Baby Beauty Books Computers DVD Electronics Gourmet Food Grocery Health Home & Garden Industrial & Science Jewelry Kindle eBooks Kitchen Magazines Miscellaneous Mobile Apps MP3 Downloads Music Musical Instruments Office Products Outdoor Living Pet Supplies Photo & Camera Shoes Software Sporting Goods Tools & Hardware Toys VHS Video On Demand PC & Video Games Watches Wireless Wireless Accessories Advanced Search Sitemap View Cart Checkout Location: Home » Apparel » One Step Up Little Girls' Tank Maxi One Step Up Little Girls' Tank Maxi enlarge Other Views: Brand:One Step Up Category:Apparel Department:girls In Stock Sales Rank:587,631 Shipping Weight (lbs):1 Dimensions (in):1 x 1 x 1 Model:YD13642 ASIN:B00CRW5SC4 Features: Sleeveless Animal print High/low hem Crisscross straps lend sporty appeal to this tank maxi from One Step Up. Similar Items: One Step Up Little Girls' Stripe Cinch Waist Maxi Urparcel Baby Girls Leggings Pants Small Feet Stretch Footless Cropped 5-12 Year One Step Up Little Girls' Print Hoodie Little Lass Little Girls' 2 Piece Eyelash Heart Peplum Legging Set One Step Up Little Girls' Smocked Waist Skirt To Dress Editorial Reviews: SynopsisSolid front with screen CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME. Brought to you by American Poems Categories •Apparel •Appliances •Arts & Crafts •Automotive •Baby •Beauty •Books •Computers •DVD •Electronics •Gourmet Food •Grocery •Health •Home & Garden •Industrial & Science •Jewelry •Kindle eBooks •Kitchen •Magazines •Miscellaneous •Mobile Apps •MP3 Downloads •Music •Musical Instruments •Office Products •Outdoor Living •Pet Supplies •Photo & Camera •Shoes •Software •Sporting Goods •Tools & Hardware •Toys •VHS •Video On Demand •PC & Video Games •Watches •Wireless •Wireless Accessories Related Categories •Playwear Dresses Clothing Girls Departments


text:
Tap 42 Announces Second Location in Boca
By Nicole Danna
Credit Card Breach at P.F. Chang's in Palm Beach
By David Minsky
Myapapaya's Dreamy Greeny is the Best
By Sara Ventiera
Photos: Bull Market in Ft. Lauderdale
By Candace West
Coconut Water May Not Be All It's Cracked Up to Be
By Sara Ventiera
National Tequila Day is July 24, Six Drinks to Try
By Nicole Danna
Top Three Sriracha-Flavored Foods
By Sara Ventiera
El Bohio Offers Cuban, American Cuisine in Lantana
By Nicole Danna
Lots of people like to rent canoes and paddle the Loxahatchee River in North Palm Beach County or Everglades National Park way down near Homestead. Some local stalwarts stand by Hollywood's Anne Kolb Nature Center. But we're more civilized. We like to drop our ocean kayak in the drink near the eastern end of South South Lake Drive, open a cold one, and drift around. You can see a passel of million-dollar homes here, open another brewski, and then zip around the corner on the Intracoastal Waterway to North Lake. There aren't too many motor boats in these parts, so you'll be able to relax and maybe strike up a conversation with a friendly homeowner. If not, hey, there are several bars on the water -- including our all-time favorite, Le Tub (954-921-9425), so you can stop in for a quick one. Not that we recommend drinking while boating. Uh-uh.


text:
There are 47 results - Show results on a map Print this page
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High quality, budget accommodation ideal for both families and business travellers. Spacious, en suite bedrooms feature tea and coffee making facilities, and Freeview TV in most hotels. Internet acces...More about Premier Inn Stratford-upon-Avon Waterways
Based in the centre of Stratford-upon-Avon, the Adelphi is ideally located for those visiting the Royal Shakespeare, Swan or Courtyard Theatres. The bedrooms offer comfort throughout and are all taste...More about Adelphi Guest House
This modern town centre hotel, adjacent to the station, is ideal for families and business travellers. The spacious tranquil rooms include flat screen TVs with Freeview channels, and bathrooms with po...More about Holiday Inn Express Birmingham - Redditch
This renovated guest house is situated midway between the town centre and Anne Hathaway's Cottage, and only a ten-minute walk from the train station. A friendly welcome will be offered by Gary and Sal...More about Hunters Moon Guest House
With stunning views of the surrounding countryside, a warm welcome awaits at this impressive house. Bedrooms, some of which are located in former outbuildings, are filled with a wealth of thoughtful e...More about Monk's Barn Farm
Ideally located within easy walking distance of central attractions, this well-maintained Edwardian house provides a range of thoughtfully furnished bedrooms with the benefit of modern and efficient e...More about Salamander Guest House
Built in 1870, this charming hotel has welcomed guests for over 100 years and is home to the world famous Pudding Club, formed in 1985 to promote traditional English puddings. Individuality is a hallm...More about Three Ways House


text:
Do humans have any such explosive which can finish life on earth?
Asked by priya, 22 Mar '13 01:41 pm
Earn 10 points for answering
Answers (14)
Nuclear arms stored in many countries around the world can destroy this earth 60 times over!Answered by Shunmugham, 22 Mar '13 02:44 pm
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NukeAnswered by ROCK AUSTIN, 13 May '13 11:23 am
Under the leadership of Julius Robert Oppenheimer and unintended but construed inspiration of Albert Einstein, miniature of such explosives were produced in the Manhattan Project and experimenter on Japanese in Hiroshima and Nagasaki.The number of nuclear weapon states has grown to nine from six since the end of the Cold War, with India, Pakistan and North Korea joining the club. Irans nuclear program is believed by some to be within months of weaponizing. . But countries like US or USSR surely have no lent their helping hands to help India Pakistan, North Korea to make the grades of Nuclear club, Hence, I feel talents and genius are the real explosive which can make or break the earth.Answered by soumyen sarkar, 23 Mar '13 03:44 pm
YesAnswered by Quest, 23 Mar '13 01:39 am
No,they better not haveAnswered by anil garg, 22 Mar '13 02:15 pm
Yes nuclear bombs available in plenty to do thatAnswered by iqbal seth, 22 Mar '13 02:03 pm
One can not do everything..Answered by harpreet, 22 Mar '13 02:03 pm
but all can do everything. :)
but all can do everything. :)
Yes ... doubt and arguments .........Believe it or not, more homes are destroyed by doubt & arguments than by fires ,atom bombs or funeralsAnswered by PARTHA PATHAK, 22 Mar '13 01:50 pm
Not once dear ! rather several times.....I recall of a factual comparison of possession of wmds by the then USA & USSR in 1985 published in "Washington post" that all those WMDs were so dangerous that those were capable of destroying the whole world at least 20 times....Answered by Pradipta pati, 22 Mar '13 01:49 pm
Yes, if we collects all atomic bombs from all the countries and using this bombs destroying the earth to 4 to 5 times completely.Answered by ATUL GHATMALE, 22 Mar '13 01:48 pm


text:
Zombie Game!
GD Star Rating
From the map author asian_guy91
You play as a hero, and go to a village desperate in need! Monsters are out to eat everyone and only you can stop them! Use your start up kit, or search houses for secret items! Will you find the legendary iron golem and release him? Can you obtain full diamond armour? Use power ups* to annihilate everything! Quell the onslaught and save the villagers from extinction! This is the ultimate Zombie Game!
*If you use the power ups you will need a new map to play again. HELP: Copy the map, place one in saves, save one for later.
Zombie Game!,
Link to this post!


text:
A Guide to the Project Management Body of Knowledge (PMBOK Guide)
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The standard for project management of a project. Project management processes for a project
The project management knowledge areas. Project integration management ; Project scope management ; Project time management ; Project cost management ; Project quality management ; Project human resource management ; Project communications management ; Project risk management ; Project procurement management
Gestion de projets
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20 MATT KENSETH, Toyota
Team: Joe Gibbs Racing
WHERE HE STANDS: After spending the previous two weeks in fifth place, Matt Kenseth regained the two spots in the standings he lost at Michigan and climbed back into third place following Atlanta. He trails points leader Jeff Gordon by 78 points, is 57 points behind second-ranked Dale Earnhardt Jr. and leads fourth-ranked Joey Logano by three points.
RICHMOND RECORD: 29 career starts, 1 wins, 5 top-5s, 13 top-10s, 1 pole. Best career finish: First in late summer 2002. Finished sixth in this race last year and was fifth in this year's spring race there.
LOOKING AHEAD: Kenseth became the third and final Joe Gibbs Racing driver to clinch his berth in the Chase for the Sprint Cup, although he's the first driver to do so by points and not wins.
"That was the goal, to have all three JGR cars in the Chase and we were able to accomplish that," Kenseth said. "The ultimate goal is for one of us to be able to win the championship. I feel like we're gaining on it. I'm not a huge believer in momentum, but yet I feel like everyone is really clicking together and working well together and the stops are good. I feel like we're doing everything right now, we just need a little more speed to be able to start getting those wins."
LOOKING BACK: Kenseth continued on a strong roll at Atlanta, finishing second to winner Kasey Kahne. A wiggle by Kenseth on the last lap allowed Kahne to get past for the victory. This is Kenseth's second strong run, having finished third the week before at Bristol.
ETC.: Kenseth has completed 97.9 percent (11,364) of the 11,609 total laps contested in 29 career starts at Richmond. His average start there is 20.0 and average finish is 15.4. He has one DNF there.


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Portion size in a restaurant...do you ask??
- cocktailqueen77 Jun 7, 2007 12:32 AM
Is this a rude question towards your server? And what entirely is it supposed to mean?
Automatic response is to think that a customer considers the restaurant serves small portions and have gone in with that assumption.
I would think that if you even have a question (but not to ask-just assume that portions are smaller and an added course may be in order) to the order courses to what you would think will fill you up-may it be a salad or app order.
Why ask? To me it just seems rude, and a complete insult to the restaurant. How is a server supposed to answer that type of question?
I don't think it's rude to ask for information - I have ordered a "cup" of soup that turns out to be a good-sized bowl which throws off my calculations of what else I ordered and am able to eat. And orders of something like bruschetta could mean a nice little nibble or a huge mound of food - I have never had servers seem insulted by a factual inquiry. It's obvious, I think, that I'm trying to decide how an item fits into a reasonable meal and it's perfectly appropriate to ask. And at lunch I like to order serveral appetizers instead of an entree so it's even more important.
re: sheiladeedee
Okay, I realize that I wasn't too specific in my explanation. I am not insulted as a server to be asked this, just slightly mystified in why this information is needed. If a patron is that worried in the portions, why bother dining out? Small or large, the patron can order more or take home the remaining leftovers. Information about the menu is a must. But instead of questioning towards "portions" why not ask how many individual bruschettas are served, or how it is served? Reason behind this question is that I was a part of a party where two patrons wanted to split a salad and a pasta and grilled the waitress on the portions of many menu items. It seemed very rude and cheap. How can one respond ("Ma'am, our portions are small and only enough to accompany one person." this could be true, but would anyone want to say this or hear it?!!?).
re: cocktailqueen77
OK, here's an example. What's a cup, and what's a bowl, when it comes to soup? I love lobster bisque. If I order a cup to start my meal, I'll plan the rest of what I order - salad, dessert, big or little entree - assuming I'll get a 6-8 oz serving. If it comes in a 24-oz cup, the calculation for the rest of my meal will be thrown off. If I'm feeling like all I want is a bowl of chowder and a salad for lunch, expecting a 12-16oz serving, when I get a very small bowl, I will leave feeling unsatisfied. So, especially if the restaurant doesn't specify cup or bowl when discussing soup, I think it's reasonable to ask the server approximately how big the serving might be. I don't want to grill the server, I just want to get a sense of how much food to order. I wouldn't do this at a high end prixe fixe place, but it seems entirely reasonable at a place where you order all these components separately.
re: cocktailqueen77
while many patrons can certainly take home leftovers, it's not always a viable option. i.e. vacationers who have nowhere to store or reheat them [i recently faced that conundrum with leftovers from a very expensive steakhouse dinner], or people who aren't going directly home after the meal and can't leave the food sitting in the car for hours. plus, some foods just don't travel or reheat well.
i also agree with the post below regarding the issue of planning your intake based on your level of hunger. knowing the size of menu items helps determine the number of elements to include in the meal...will the entree suffice? am i hungry enough to want a salad or side dish too? is the salad or appetizer so big that i'd be satisfied just eating that and don't really need an entree as well?
don't worry about offending a patron with your response. if someone asks, they should be prepared for whatever you might tell them...assuming it's polite/in good tste, of course ;)
re: cocktailqueen77
I personally don't like taking home food and reheating it. Also at home I very seldom reheat food. I prefer to cook (or eat out) daily because I think most dishes (there are of course a few exceptions) don't taste very good when reheated.
re: cocktailqueen77
do you take home leftover seafood?
or soup?
or fried stuff?
I often ask about portions, especially apps, as I don't want to waste food. It has nothing to do with cheapness, I just don't like to waste good food, and I don't like to overeat. It makes me uncomfortable both ways.
You are totally entitled to ask! It's your stomach and your money -- of course, as with everything in life, asking respectfully, courteously and quietly is always appropriate.
I often ask questions about portion size and whether I got the right number of dishes for myself or for a group. Unless I'm going someplace where I order a prix fixe, I think that's perfectly reasonable. I'd rather get the right amount of food for myself than worry about offending a server who would more likely than not understand.
Why tiptoe around the issue and ask about the number of items or the preparation when they'd ultimately want to know about the portion size? Ultimately, asking about the number of bruschetta or the presentation won't tell you definitively about portion size. Maybe they're small bruschetta or maybe the chef's "bruschetta" is some deconstructed rendition, the description of which wouldn't tell someone unfamiliar with it about portion size.
I completely understand how mortified you must have been to have eaten with those who feel the need to badger a server. I do believe there is a pleasant middle ground, however, that allows you to remain polite and direct. I appreciate when a server can help me choose at an Indian restaurant, for example, how many curries, grilled items, and side dishes to order.
I don't think ordering out necessitates that you always throw caution in the wind. Sometimes, you do want to stay close to some budget or even some diet. I know I tend to continue eating food when it's on the table whether I'm really wanting it or not. Maybe someone is going someplace afterwards and can't take leftovers. Maybe they're ordering items that don't keep well or reheat well or they just won't feel like eating the next day. And ordering too little can lead to pauses while you wait to speak with a server and then wait for your food to arrive.
If they ask about portion size, I don't think it'd impolite for you to ask how hungry they are. Of course you can't know for sure, but they're asking you for an opinion and trusting that you, as a server, are familiar with a restaurant and how an average person might experience it. I would wager that you handle these questions quite well. I also believe it's quite fair for you to say that the salad would probably be more suited for one person. Most dishes aren't, and shouldn't be, created for two people. I would find it odd if someone was offended when told that.
it's not rude.
just keep it general- "is this appetizer big enough for two to share", "i'm really hungry, is this meal a large portion?" etc.
be careful though about demanding too specific information- if you put the server on the spot and he/she doesn't know every little answer you might make him feel stupid. that's what builds resentment. i worked in a steakhouse and i knew all the sizes of steaks- in ounces. every so often i'd get some pompus brit asking "well, what's that in GRAMS???"
re: excuse me miss
Agreed. But on the flip side, don't ask the very vague "is it big"? The server's not sure what is or isn't big to you, and in relation to what. Asking if it's big enough to share, or "I'm not super hungry, is this a really large portion?" is the way to go.
I often ask about portion size, not because I'm afraid of getting too little, I'm more afraid of getting more than I can eat. Often I'm away from home on business so taking leftovers isn't a good option. I abhor waste, so I'd rather ask before ordering. In some restaurants, an order will easily satisfy two smaller appetites. I also ask servers if a dish is very rich or not if I want a light meal.
I find the responses from servers highly variable. Some clearly are confused by the question and give peremptory replies. Others are more helpful. I adjust the tip accordingly
re: cheryl_h
depends alot on how experienced the server is. i personally wouldn't tip a server less because she hasn't quite learned how to communicate properly. some people just aren't good at serving. if they at least try to help me i appreciate. especially when you're new to a restaurant- even with years of experience- questions about the menu are intimidating. some people don't handle that well.
if the peremptory reply is obviously just impatience and attitude of the server, then i agree with you.
re: excuse me miss
I don't tip an uncommunicative server less, I tip a helpful server more, starting from a standard 15 - 20% of the total. The tip reflects the extra service offered by a good server. I agree experience counts. Enthusiasm, knowledge and articulateness also count. Servers who have these qualities deserve something extra, don't you think?
re: cheryl_h
yes, i completely agree with you ;)
also may i point out that i would never look down on someone who really does want to get their money's worth. any server who does should be ashamed. it's my job to "read you" and give you what will make you happy. servers have to serve all types. if you hate vegetables i would point out the meat and potato dishes. if you want to get the most for your buck i'll lett you know what our generous plates are.
Don't think it is rude at all! A friend and I dine out about once a month. Usually a few appetizers and one entree is more than enough for us- as a matter of fact, we sometimes have leftovers. If we are not familiar with the restaurant, we will often tell ask the server- and have never been given any attitude. Server always lets us know- OTOH, I was dining with 15+ a few months ago. We have a private room in the restaurant, but were all ordereing off the menu. when we ordered the appetizers, we told the server that either a lot of us like a particuler app, or that only a fe of us like it. We told the server to bring as many as he thought were needed for each appetizer. Again, no attitude and everyone was happy. Maybe it depends on the diners attitude, but I have never had a problem - whether I was wondering if the item portion was large or small.
This is funny.
When I owned a small rest our menu items were "whole meal" (Korean rest) and customers routinely asked "How big is the serving?"
Thinking about the main dish and the eight ban chan dishes that came with every meal, my answer was "A good sized meal for one."
Many would then ask if it (single meal) was large enough to feed two people.
This question was always hard to answer because I don't know the customers eating habits. So I would answer that some people shared and some didn't, then make the rec that they could always start with one and order more if they needed to.
It didn't bother me to be asked the questions, but it was difficult sometimes to give a "right" answer as people so obviously wanted.
re: hannaone
i know what you mean about trying to guess what the right answer for the particular customer is! everyone has different appetite sizes- i can't be expected to decide what's enough for someone!!
something i've done is compare the size to something well known...
"how big is the basket of fries?"
"well, it's about the same as a large at mcdonalds"
re: excuse me miss
I understand that there are many variables to asking about portions. That is why I tried to summarize it differently above (unfortunetly I was half asleep and did not do a good job at trying to make my point).
The rudeness factors from someone trying to insinuate that a restaurant serves small portions, due to many factors (price, atmosphere, etc) by asking abot it in a very obscure matter. "Will this be enough for both of us to share?" is too broad of a subject. The server had no chance at guessing how hungry the two ladies were. Maybe I should change this to "should you ask for portion when you are sharing a meal?". I think that is more of the topic.
Portions that are not listed like ounces (cuts of meat) or how many (like in the bruschetta) is information on a need to know basis, and agreed that asking is important. I think it is also how questions are worded that make all the difference.
re: cocktailqueen77
You are absolutely right- how you ask can make all the difference. As my earlier post says, my friend and I almost always ask when we are getting a seafood/pasta dish, and usually it is large enough for us to split. And I don't want to order a whole meal and bring nhome the leftovers for this type of dish- much better eater as prepared, just not the same reheated.
re: cocktailqueen77
Equally important to how questions are worded, is how questions are answered.
If someone is questioning the portion size, it's the servers job to find out what the customers intention or reason for asking the question. This way there are no suprises when the dish or bill arrives.
At a time when many are clamoring for people to control what they eat better; to eat less, to eat more vegetables and less foods with saturated fats...etc....it seems to me that anyone trying to determine portion sizes at a restaurant should be presumed to be trying to improve their diet.
Certainly there are people who are simply rude and who act in a rude manner. Asking about portion sizes (regardless of the terminology used) is completetly reasonable. Yes, it can be argued that one can always take home leftoevers. Depending on the food, that's unreasonable. A dressed salad, for example, won't hold. Meats and fish dry out, especially if you attempt to reheat them...and so on.
My first thought when I saw the title, but before I read the post itself, was that someone was worried about portion sizes that are too large, not too small. When my wife and I ask about portion sizes, we just want information, there's no presumption that the portions are too small or too large...we're asking because we don't know. If we ask a totally innocent question like "what is the portion like with the crab cakes appetizer?" and the server perceives it as an insult...well, that's likely to set things on very bad footing. I think its far better to not look for insults and presume that people are earnest in their questions.
If someone is rude about how they ask a question, the problem is being rude, not with the question itself.
re: ccbweb
exactly- it is rude to be rude
it is my job to offer you as much information as i can to help you make your selection.
re: ccbweb
Same thought here when I first read the title. I ask about portion sizes all the time, including in very high-end restaurants, and I've never gotten the impression that the server was insulted. (Crabcakes are a good example, by the way - I've had crabcake appetizers that consisted of one pingpong ball-sized cake and others that were more like two hockey puck-sized cakes.) I ask because I love food, and I love to have a variety of items over the course of a meal (especially dessert), but I don't have a huge appetite so I need to pace myself, so to speak. I'd like to know if the appetizer I'm considering is so big and rich that I'll be full by the time the entrees arrive, or that the "primi" portion of pasta will in fact probably be enough for a main course for me, or that all the entrees are large portions so I should probably order one that will make for decent leftovers the next day.
re: cookie monster
I'm on the same page; I always want to try many things, but don't want to eat two tons of food, or carry home some sad leftovers. So I often ask about portion size, and I've never had a server react negatively. I think that most good servers understand that you're trying to manage expectations--anything he/she does to make the diner happy will result in a bigger tip.
re: ccbweb
That's what I assumed too.
Especially when dishes aren't classified as appetizers and entrées, but as pastas, soups, etc, it can be hard to tell how much food you'll be getting.
Or when a restaurant offers a "small" and "large" size - how else do you know which one to get? (That's why I like that some Chinese restaurants serve dishes in pints and quarts.)
I don't see why it is rude or insulting to anyone. Restaurant portions vary widely. As has often been noted here, Cheesecake Factory is well known for oversized portions. Some fine dining establishments (used to) serve much smaller portions. What is wrong with wanting to know what you are getting? Nor do I think it infers that the restaurant is cheap if you want to know how many shrimp are included in the shrimp cocktail - a dish that is frequently shared by diners.
I also don't believe that because two or three people share some food that should imply that they are cheap. Why shouldn't two people share an entree if that is all they want? If you carry this further, why would a restaurant have a choice between a cup and a bowl of soup. Does that infer that the people who order the cup are cheap? Many restaurants offer lite portions and full portions. Surely they don't do that because they think their patrons are tightwads. A lot of times having a small entree means I don't feel so guilty about having an appetizer or ordering a dessert, clearly a winning situation for the restaurant - and the server.
I don't think most patrons would expect the server to be able to answer that question without a little back and forth discussion. If you are working a lot of tables at a place that counts on volume for its profit, I understand this takes up valuable time, especially if you have a large group all asking lots of questions. Sometimes that's just the price of life.
It's definitely not rude to ask! I sometimes wish all restaurants would specify right on the menu! Too many restaurants are serving portions large enough to feed 2-3 people! Often husband and I are not going home afterwards so leftovers aren't an option. So we ask because we don't want the leftovers, the extra food, etc. Normally for the two of us a shared entry and a few drinks is more than enough food.
And too small? That's happened only once - I ordered one of the specials from a place we go to occasionally. What was worded as a "dinner salad" turned out to be more of an appetizer/side salad portion. (And this coming from someone who deems most "side salads" to be a "dinner salad" portion!)
re: odkaty
on a related topic, I appreciate when a server says something if we aren't quite ordering enough- e.g. if four of us order something that gets served in threes, the server might say, " That serving has three pieces, would you like two orders?"-
re: nummanumma
I try to do that - the bruschetta served at the restaurant where I serve has four pieces, so it's difficult for more than four diners to share it.
Half the people asking seem to want a lot of food and half seem to want very small portions of food. If I'm not sure what they're asking, I try to ask follow up questions so I can figure out what information they're looking for.
re: jnstarla
If you're a server I can't imagine why you're obviously annoyed with this question. Is it really that hard to figure out why someone wants to know portion sizes?
Take appetizers for example. Depending on the restaurant an app can feed 2-4 people, in other places an app can easily be handled by one. If it's youre first time in the restaurant, how do you know how many to order if you don't ask?
re: Rick
I never said I was annoyed; you are reading too much into my post. I said that it's not always clear what is being asked, so I try and explore through further questions what the customer wants.
I don't find it annoying, actually. People who are hungry or who are annoyed because they got way too much food aren't happy people. I want my customers to be happy, because happy people tend to leave larger tips. :)
re: jnstarla
I think Rick's response was actually directly to the OP.
re: ccbweb
Yes, my response was directly to the OP, sorry about that jnstarla. I just hit the first reply button I see!
it is rude to ask that? i don't think so. i don't think it's rude to ask your server anything that has to do with the menu or the restaurant. for a server, though, the question "is that going to be enough for us to share?" is a tough one and can put the server in an awkward situation. portion size and what's "enough" is totally subjective. if it's something like meat or fish, i can tell a guest how much it weighs when the chef portions it out at the beginning of the night and the guest can decide on their own if that is enough to share. but with items that don't really get weighed, like apps and salads, it gets trickier because i really don't know what a guest's appetite is like. i also try to avoid showing how big a dish is by using my hands (it was this big!) or using examples (the crabcake is about the size of a hockey puck) because it just seems inappropriate let alone looks/sounds ridiculous. some guests share appetizers that other guests wolf down alone. i've been in situations where i've told a guest that a dish is appropriate for one person and it ends up that they can't finish it and complain that it was too big and think that i was just trying to increase my check average. i've also been in the opposite situation where i've told a guest that a dish is appropriate to share and they complained that it wasn't enough and they are still hungry.
slightly off topic, but this thread reminded me of something.....
my first waitressing job, years ago, was in a pizza/pasta/pub type place and i also had to take delivery orders. so many people would phone and ask "how many slices in a large/medium/etc?" and they would seem very stressed and worried about having the right number of slices per person. i always thought that was funny. because we can slice a pizza into how ever many slices they want.
then there was the time a customer called to complain because his pizza wasn't sliced. we were busy and i guess the cook just forgot. he was really mad. i thought that was funny too.
Hi cocktailqueen et al.,
I agree with most posters on this board that asking about portion sizes is not, by definition, rude. However, it does seem that the couple you were with behaved in a way that was extremely tacky at best. Asking the size of many different items is certainly excessive and does make it sound like they're trying to figure out how little they can possibly order and get away with it, or that they somehow doubt that the portions are appropriate.
I do sometimes ask for help, mostly because I have a habit of ordering a bunch of appetizers sometimes in lieu of an entree -- but I always ask the question as, "Can you let me know if I order an amount of food that sounds wrong?" or "Do you think that if I get an app too I won't be able to finish this?" -- I guess what I'm saying is mostly that I try to be friendly and nonspecific about it, as excusememiss said above.
When sharing, I usually ask, "Do you think I will make a huge mess if I try to cut that in half?" I get the information I want because if I ask a question like that I either get an opinion that accounts for the entire idea of sharing, not just what kind of pieces there are. But I didn't request for them to tell me the ounces (or grams!) on the plate. I find that when I let the server know that I'm interested in his or her opinion (on the food as well as the amount) I almost always get decent advice without asking very pointed questions.
re: Adrienne
Ok...why shouldn't someone figure out what the minimum they can order to be satisfied in terms of their hunger is? I'm not sure I understand the idea that customers must forgoe certain information when they go into a restaurant. If its OK to ask about the size of one item, why not all the items? If someone wants to figure out if they can order 3 appetizers to share and be done, why is that not OK?
The idea of insulting someone by asking for information about the products being sold is baffling to me. If you're buying a car you ask a lot of questions. If you're buying a house, you ask a lot of questions. If you're buying a computer you ask a lot of questions. If you're buying a mattress you ask a lot of questions. Why do we think food in a restaurant is so different? The customer certainly isn't always right....but when they're simply asking for more information, how can they already be wrong?
re: ccbweb
Not by definition rude, true, as I have responded before. The rudeness factors from how the customer asks. The original point I was trying to make was summed up without enough information. I was appalled by how others I was dining with ambushed the server with questions to portion sizes, because they were very rude in the way they were going about it. It got me thinking that asking about portions could be considered an insult to the restaurant-and we were at an upscale place, where in some situations the questioning of the portions-reminder: I mean the way/how it is asked, and if it isn't something already stated on the menu (ounces, how it is served, etc..) hints to many negative factors (small portions, high price, etc). The OP was immediatlely after that dining experience and it left me very upset about the whole situation. As written before, asking about portions can be a part of the dining experience and not considered rude.
I agree that information about the menu is needed. But that applies to many other things than just portion size. <If someone wants to figure out if they can order 3 appetizers to share and be done, why is that not OK?> Again, it is the process and way a person asks. But to compare food in a restaurant to a car or mattress? That's ridiculous. I know there are some extremely high priced restaurants, but the average car is priced over $20,000 and is something you will estimately be using for at least over two years!! A mattress can be purchased for over $1,000 (which is close to a dining experience in some places) but it something that you will be spending more than six hours on everyday for over two years!! How are those even comparable?!?!
re: cocktailqueen77
Also, when someone asks "does this car go fast?" there is a definitive answer-yes, or no. Based on fact. When someone asks "Is this enought food to fill me?" it is a subjective question that, without some knowledge of the person's appetite, is difficult to answer. (And can, in fact, be rude to answer if you say one thing .For example- OMG! Its a huge portion- and the customer feels the opposite-Ummm I need to order something else, I'm still hungry-)
re: cocktailqueen77
Rudeness is wrong, regardless of what's asked. It could be a perfectly legitimate question or request of but if it's asked rudely, it's out of line. I think comparisons are good--the crab cakes are the size of a hockey puck or even hand gestures. Both server and customer need to be specific (It must be hard to answer, "Is it enough for me?" Suddenly the server has be become clairvoyant, know what kind of appetite the customer has, how much he/she has eaten for the day, etc. The wrong response would be, "That should be fine for a tiny little lady like you" which I have received. Ugh). Can you imagine shopping in a grocery store and getting a box of cereal where all you know is the name and price--they don't tell you how much is in the box.
re: cocktailqueen77
I think we're all in agreement about the fact that if you're rude, it doesn't matter what you're asking.
As far as comparing cars and computers and such with food....they are products that one is considering purchasing. Simply because something costs more or less doesn't mean that a potential buying is entitled to seek less information about it.
re: ccbweb
No I think asking for information is fine... I just think that if you want to order 3 apps to share, you should ask "do you think this will be enough food?" rather than "how many ounces does each of these weigh?" Although I do understand that it can be difficult for a server to know how much food you want, and I do disclaim if appropriate (I'm not very hungry, I'm ver hungry tonight, etc.), I think that if you ask for the ounce-age, it kindof implies that if you just asked for the waiter's opinion, he or she might be insincere (i.e., trying to get you to order more in spite of huge portions, which has never happened to me before). If the waiter feels unable to guess, he or she can certainly gesture or say how much it weighs or whatever, but starting by asking that way -- especially if you go down the whole menu doing it -- I think is rude. Not horrible, but rude.
And all of your comparison examples cost so much more than food that I can't really see how you could think food isn't different unless you are eating at places WAY WAY more expensive than where I've ever been.
re: Adrienne
Yeah...asking for specific ounces starts to seem a bit odd...although I can imagine that if someone were on a specific diet that it could matter. Again (and boy, how often can we reemphasize this?) it all comes down to how you ask and interact with the server. If you were to say "I have to carefully watch how much I eat of particular items, can you tell me how many ounces of tuna is in the appetizer?" it would probably come off without any insult or implication about anything else. If you say "so, is this one of those tiny things restaurants try to rob people with? is there even an ounce in there?" then you're pretty much a dolt and a rude one at that.
As for the comparisons, my point is only that if you're going to spend money on something, you get to ask some questions about it, no matter how much money you're going to spend. How about a closer to dollar amount example....it's reasonable to ask how long a movie is before you buy the ticket.
Overall, I bet we agree on most of this. It all boils down to being polite and respectful.
re: ccbweb
The ounce issue is in response to an earlier post where someone wrote about wanting to know the oz of steak or other meat sizes. That is what I am referring to. I have been to restaurants where they do not specify how large a cut of meat (or fish of the day for that matter) is, which is an important question to ask a server and would be expected by any server to be prepared to respond to.
re: ccbweb
Asking for specific sizes gets you the information you need and avoids having the server interpret the customer's needs. It isn't rude. I don't understand why you think it's an insult to the restaurant.
Asking with attitude is rude. If your friends are rude, the problem isn't with what they're asking, it's how they're asking it.
re: ccbweb
Overall, I bet we agree on most of this. It all boils down to being polite and respectful.
Yes; 100%. And yes also to CQ below, I think an entree steak might be my ounces-exception, just because ounces are such a standard way of describing some cuts of meat.
Jfood has a very specific means of understanding portions at a resto. On the way to the table, some people talk, some people check out the guys, some people check out theladies, jfood checks out the plates. You get a pretty good feel for the level of size from gazing around. Best is when the table next to you is an hour ahead in the meal, they are receiving their entrees as you are looking at the menu. No, jfood does not stare but a quick glimpse sure falls into the old phrase a picture is worth a thousand words.
And as others have stated, questions, asked properly are always well received by professional server. they are there to assist in your having a great meal. if you order a nice steak and its 4 oz some may feel its perfect and others may fee it's your kidding. better to know up front and the server is the encyclopedia of answers.
My daughter and I just had the experience of ordering "tapas" in a local restaurant. When I think tapas, I think of a plate with several small bites on it. So we ordered six plates for the two of us for lunch. Each portion was HUGE; easily enough for 3 or 4 people to share as an appetizer. While it was my fault for not asking, I also wonder why the server didn't warn us when we ordered? We wasted a huge amount of food (weren't headed straight home, and most of the dishes wouldn't keep). I have to admit that, although the food was wonderful, I would think twice about eating there again simply because I felt as though we were taken advantage of.
re: chowser
If you're serving tapas that are not actually tapas-sized, that is a time to interject at risk of being wrong. You don't have to say "wow, you'll never finish that," (people have said that to me and I find that awkward even if they're correct), but a waiter could say, "Just so you know, our tapas are on the large side," preferably before ordering even began, to prevent people from ordering twice the food they wished to eat.
re: Adrienne
I think if they're having to say that to every customer that it should just be printed on the menu. Maybe that wouldn't be in the best interest of the restaurant but the server is taking the blame for it.
re: chowser
Actually, the more I think about it, I think the problem lies in calling their dishes "tapas." The restaurant is not a true tapas place. It seems to me (at least judging from the portions we received) that the restaurant is calling what would normally be considered an appetizer, a "tapas." Thus, my confusion.
re: chowser
In a tapas place, you can always order more (in fact, we usually begin with what we think is the minimum number of dishes to satisfy our appetite; if we love something in particular or find that we're still hungry, we'll order more). It seems more annoying to end up with more food than you can possibly eat.
In other parts of the world (Europe comes to mind), portion sizes are shown on the menu--perhaps it's customary, perhaps it's part of trade regulations. It could be that's what the patron is used to and just wants to know.
Suprisingly, I couldn't really relate to the number of grams/milliliters in a portion shown on a menu when I was traveling there (even though I could convert them to our standard measurements)--seeing how something looks on a plate (I'm from jfood's school of thought) is a better indicator for me than a numeric quantity.
I will say that I've rarely been disappointed in the subjective judgement of a waiter as to whether a combination of dishes might fill me up or leave me hungry, even without quantifying the exact portion size. Or their judgement (in a place without a kid's menu) as to whether a certain appetizer would satisfy my kid as an entree.
re: tubman
I lived or traveled (and ate) a lot in Germany, Croatia, Switzerland, England, France, Italy, Austria, Spain, Portugal etc. but beside very few exceptions I can't remember a single restaurant where portion sizes are shwon on the menu. I don't know where you got the information but it is wrong.
re: honkman
It's standard throughout Russia (by regulation, even at fast food places, as our translator told us) and we saw it in several places at which I've eaten in England and Germany in the last two years. I didn't mean to imply it's everywhere in Europe, simply because I haven't eaten everywhere in Europe (and neither have you). What I meant was that if the places I saw were a sampling, it's reasonable to assume that it's not totally unheard of in Europe in the general sense.
re: tubman
It's not rude but I'm not sure many would know. Depends on the waiter.
re: tubman
I agree that it s not unheard of in Europe but very uncommon as it is in the US


text: In Pictures: The 20 best iPhone/iPad games of 2012 so far Angry Birds Space isn't the only iPhone/iPad game in town! Brad Reed (Network World) 0 - - - - print email prev next Loading... The King of Fighters – i 2012Developer: SNK PlaymorePrice: $6.99Ratings: 88 from Metacritic; 5 stars from App Store usersRemember how much fun you used to have playing Street Fighter and Mortal Combat? Well so does SNK Playmore, whose King of Fighters game brings you 32 unique fighters to choose from as well as the ability to challenge others through multiplayer mode. Prev Next 10/21 Comments on this image There are currently no comments for this image. Comments are now closed. Close In Pictures: The 20 best iPhone/iPad games of 2012 so far 21 images


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In Building an Entertainment Biz, Ecuador Plays by the Script
Ecuador is experiencing a mini production boom, churning out four to five pics a year compared with one every two years before 2007, and one every four years before 1999. Local hits such as Sebastian Cordero's "Pescador" (2011) and the country's foreign Oscar entry this year, "Mejor no hablar de Ciertas Cosas" by Javier Andrade are in the vanguard.
A lot of young talent is eager to get into the film biz, be it via graphic design, writing, directing, acting or producing. "Now that we've increased our output, we need to work on the quality of our films," says producer Arturo Yepez.
To address this issue, the third edition of the Festival de Cine la Orquidea, held last month in the city of Cuenca, launched its first screenwriting lab for the Andean region in conjunction with Carnaval Cine, founded earlier this year by Ecuadoran helmer Sebastian Cordero, Yepez and thesp/scribe Andres Crespo, as well as Mexican producer Bertha Navarro ("Pan's Labyrinth," "Cronicas"), who has directed a script lab in Mexico for two decades. Other mentors included Anthony Drazan ("Zebrahead"), Laura Esquivel ("Like Water for Chocolate") and Jeremy Pikser ("War, Inc").
Yepez says the workshop received 52 scripts, and chose six participants (one of whom dropped out for health reasons). "We expect a bigger lab next year," he says.
The lab was among a range of master classes and workshops organized by festival director Mauricio Cadena to complement the fest's packed, free screenings. Festival attendance has climbed from 10,500 the first year and 11,500 last year to an estimated 16,000 this edition. Sci-fi thriller "Europa Report," Corderos' first English-language pic, led a lineup of features, docus and shorts from some 15 countries, which included Singapore's Oscar entry "Ilo Ilo"; Mexico's "The Amazing Catfish," which took home the festival's picture and actress nods (the latter for Lisa Owen); and the first-ever screening in Ecuador of Frtiz Lang's "Metropolis" with a live accompaniment by the Guayaquil Symphony Orchestra.
Paul Federbush, international director of Sundance's Feature Film Program, was on hand as a mentor and observer. "Latin America is a priority for us," he says.
Federbush adds that one of Sundance's missions has been to set up a script lab in a territory and then leave it in the hands of people on the ground. "We started (a lab) with (Navarro) in Mexico 20 years ago, and it's still running; that's one of our success stories," he says, adding that Sundance is looking into the possibility of a formal sponsorship of the Andean script lab in the future.
Meanwhile, a three-day movie poster/marketing campaign workshop, offered each year at the fest since its inception, was again run by New York-based James Verdesoto, creative director and co-founder of Indika Entertainment Advertising. Verdesoto, who was born in Ecuador but left at the age 5, has won awards for the design of such iconic pic posters as "Pulp Fiction" and "Ocean's 11." His aim at the festival has been to help young artists become less dependent on authority, and be more self-sustaining. Each of the 34 students paid a $75 fee.
"It can be no more gratifying than when a student tells me that he's learned more in two days in my workshop than a whole year in his (graphic design) class," Verdesoto says.
In a country where world-class education is a rarity, this kind of feedback is priceless.
Related storiesHas Peter Jackson Mastered the Art of the Trilogy?International Star You Should Know: Andrew ScottPalm Springs Film Fest Celebrates 25th Anniversary 2013 Variety Media, LLC, a subsidiary of Penske Business Media; Distributed by Tribune Content Agency, LLCCopyright © 2014, Orlando Sentinel


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Written by DFK Friday, 25 March 2011 00:00
The March 17 mystery picture is still a mystery. Our hint is – the fronds in the photograph are not Hawaiian palm trees.
Billy Minicozzi did call with a guess. On a sport's note he said the St. John's University basketball team will not be making it to the NACCA.
Hopefully someone will identify the March 17 mystery picture. We had a photograph of the same spot in the snow. If we took one last weekend, it would have been different again. Hopefully you were all just enjoying a superb St. Patrick's Day! Have fun and keep on guessing.


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Penlee RNLI volunteer crews were called into action last night (Tuesday 25 November) when the all-weather lifeboat Ivan Ellen and the inshore lifeboat Paul Alexander launched and joined the search for a missing person.
Popular children's television presenter Chris Jarvis visited the RNLI's Tower lifeboat station in London to do a special reading of the charity's new Christmas book, with the video of the reading to be broadcast on Sunday evening (30 November).
RNLB Enid Mary arrived on station on 5th November 2015 and has been keeping the crew busy ever since. She has been tasked 5 times in the 20 days she has been on station.
Three members of Lough Swilly RNLI recently made a very special trip to check on the progress of the station's new state of the art Shannon class lifeboat.
Ten members of Filey RNLI volunteer lifeboat crew passed their RNLI Casualty Care Course on Sunday 23rd November.
A number of RNLI volunteers who have given years of service to the lifesaving charity have been recognised for their dedication.
Eyemouth RNLI lifeboat was called out just after 10am on Saturday 22nd November following an emergency call to Aberdeen Coastguard from a member of the public.
On Monday 24 November at 3pm, Dungeness RNLI relief Shannon class lifeboat 13-04 was tasked by Dover Coastguard to assist a 37ft yacht with engine failure, half a mile south east of Dungeness.
St Agnes volunteer RNLI lifeboat crew launched today (24 November) at around 2.30pm to reports of three people cut off by the tide at Porthtowan beach
On Saturday 22 November, the Horton and Port Eynon lifeboat was launched after information was received that a fishing boat was in difficulty off Oxwich Bay.
Llandudno's RNLI inshore lifeboat spent a total of over six hours at sea on Friday and Saturday (21 and 22 November).
A leisurely walk turned into a dramatic rescue for three students on Saturday 22 November after they got cut off by the tide and required volunteer crews from Newquay to come to their rescue.
Newquay volunteers were called to the rescue of a newly-wed bride on Sunday 23 November after she got into difficulty when taking a post-wedding surf with her new husband.
New Brighton's Atlantic 85 B-870 John & Louisa Fisher lifeboat was launched on the evening of Friday 21st November following the report of a grounded 27ft yacht, with a crew of two, off the Queens channel on the approach to the River Mersey.
During routine Sunday training, RNLI volunteers at Aberystwyth, took time out to present a framed certificate of thanks to eight-year-old local girl Niamh Deakin who had helped the crew to raise funds at various events in 2014.
On Thursday November 20 2014 at 7.10pm St Davids RNLI all-weather lifeboat with its volunteer crew, slipped her moorings to go to the aid of a 42ft vessel which had suffered a fouled prop.
John Teare of Peel, a volunteer with Peel RNLI for over 40 years was honoured by Peel Town Commissioners on Friday evening (21 November).
Wicklow RNLI all weather lifeboat launched at 9.26am this morning (Sunday 23 November) to assist a fishing vessel with mechanical problems seven miles north of Wicklow harbour.
Wexford RNLI recovered the body of man this evening (Saturday 22 November) at 6.10pm following an hour and a half search operation after reports of a man who had fallen from his boat at the Cresent at Wexford quay.
The volunteer crew of Bundoran RNLI lifeboat were launched on Saturday evening (22nd November) just after 4pm to reports of a surfer in difficulty at Main Beach, Bundoran.
RNLI Central Press Office
Media enquiries: 01202 336789 (24 hours)
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The Royal National Lifeboat Institution is a charity registered in England and Wales (209603) and Scotland (SC037736). Charity number CHY 2678 in the Republic of Ireland | RNLI (Trading) Ltd - 1073377, RNLI (Sales) Ltd - 2202240, RNLI (Enterprises) Ltd - 1784500 and RNLI College Ltd - 7705470 are all companies registered in England and Wales at West Quay Road, Poole BH15 1HZ. Images & copyright © RNLI 2014.


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A much-needed answer to "Islamophobia Awareness Month."
It's Hatred and Violence in the Qur'an Awareness Month!
Robert Spencer is the director of Jihad Watch and author of the New York Times bestsellers The Politically Incorrect Guide to Islam (and the Crusades) and The Truth About Muhammad. His latest book, Arab Winter Comes to America: The Truth About the War We're In, is now available.


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Johnny O. Band
- When: Thursday, February 4, 2010, 10 p.m.
- Where: Tugboat Grill & Pub, Steamboat Springs
- Cost: $5
- Age limit: Not available
- Categories: Blues, Funk, Jam
Johnny O. Band — The Tugboat Grill & Pub, 10 p.m.
Colorado blues and funk group the Johnny O. Band brings soul and rock into its live set. Listen to the band on MySpace. Pay $5 at the door. Call 879-7070. 1860 Ski Time Square Drive.
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Script is by Sreenivasan. Its after a long time that Sreenivasan-Mohanlal are back together on screen. Currently Mohanlal is busy shooting for Christian Brothers. His Casanova is delayed due to the budget problems where Sameera is also seen along with Lakshmi Rai and Roma.
Story first published: Wednesday, January 27, 2010, 10:57 [IST]


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Download and complete the Mannes Prep Application (PDF).
New students are admitted to Mannes Prep after passing a faculty audition and a music theory placement test.
There is a nonrefundable application fee of $50 for applications received by March 15 and $75 after March 15. Most students enter in the fall semester and enroll for the full academic year (fall and spring semesters).
The application deadline for the next fall semester is April 15, and auditions are held on May 30 and 31. Applications received after April 15 will be accepted to the extent possible.
The application deadline for the spring semester is December 12, and auditions are held in January. (See the academic calendar.) Please note that because the Techniques of Music curriculum and most electives are designed as yearlong courses, course scheduling for students who enter in the spring semester is far less flexible than for those who enter in the fall. We are unable to accept students without prior experience midyear. Beginners should apply for the next fall semester.
Returning students must renew by May 1 to ensure a place for the following year. The Renewal Form is automatically issued by the Prep office and must be returned with the nonrefundable tuition deposit by May 1. Course schedules are emailed to continuing students shortly before the start of classes.
For more information about the admission or renewal process, please email us at email@example.com or call 212.580.0210 x4841.
Mannes Prep150 West 85th StreetNew York, NY 10024212.580.0210 x4841
Email: email@example.com


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Once-doomed Filipino in Saudi a signature away from homeBy Tarra Quismundo
All he needs is one last signature and jailed overseas Filipino worker Rodelio "Dondon" Lanuza can finally come home.
All he needs is one last signature and jailed overseas Filipino worker Rodelio "Dondon" Lanuza can finally come home.
Jailed Filipino migrant worker Rodelio Lanuza is a step closer to freedom as the Philippine government has deposited to the Saudi court its 700,000 Saudi Riyals or P7.6 million contribution to the blood money for his release, Vice President Jejomar Binay said.
A doomed Filipino worker who tirelessly campaigned on Facebook for his freedom will soon walk out of Saudi Arabia prison as a free man, a migrant campaign group announced on Thursday.
An ad hoc committee to raise funds to save jailed overseas Filipino worker Dondon Lanuza from beheading was formed on Feb. 12.
Fate and luck may finally be working in favor of overseas Filipino worker Rodelio "Dondon" Lanuza, who has been on death row in Damman, Saudi Arabia for the past 11 years. His tireless internet campaign for justice and assistance has caught the attention of a Filipino-American businesswoman and philanthropist, Loida Nicolas Lewis—as well as a Saudi prince whose identity remains a mystery.
Charges against 60 in Zamboanga siege to be dropped for lack of evidence
Fans cheer Pacquiao win, grumble over lack of KO, champ's politics, Mommy D's BF


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RE/MAX Select Properties
Vancouver West Side's Leading Real Estate Office
Wednesday, May 26, 2010
Vancouver Top City for Quality of Life in Canada
Vancouver rated fourth best city in the world for quality of life
VIENNA - Vienna is the best city in the world to live while war-torn Baghdad is the worst, a survey said Wednesday, putting Europe at the top of the rankings with Asia and Africa trailing.
The Austrian capital "retains the top spot as the city with the world's best quality of living," British consultancy firm Mercer said in its 2010 Quality of Living Survey.
Swiss cities Zurich and Geneva followed in second and third places respectively, while Vancouver and Auckland in New Zealand were joint fourth.
For its annual survey, Mercer assessed the quality of living in 221 cities worldwide, measuring them against New York with an index score of 100 points as the base city.
Vienna, which also took the number one spot last year, scored a total 108.6 points, while Baghdad scored the lowest with just 14.7 points.
European cities continued to dominate the top 25 cities in the survey, Mercer said, while Canadian cities also had a strong showing.
Among cities in Britain, London ranked number 39, Birmingham 55 and Glasgow 57.
In the United States, the highest ranking entry was Honolulu in 31st place, followed by San Francisco in 32nd.
Singapore was the top-scoring Asian city in 28th place, followed by Tokyo in 40th.
Baghdad ranked 221st, remaining at the bottom of the list. It was followed by Bangui in the Central African Republic, N'Djamena in Chad, Khartoum in Sudan and Tbilisi in Georgia.
Mercer also awarded cities eco rankings based on water availability and drinkability, waste removal, quality of sewage systems, air pollution and traffic congestion.
Calgary in Canada came top of this list, followed by Honolulu in second place and Ottawa and Helsinki in joint third place.
Port-au-Prince in Haiti ranked at the bottom of this table, Mercer said.
© Copyright (c) The Vancouver Sun
Wednesday, May 12, 2010
The Power of the Third Party Endorsement
Categories:Homes,MLS,RE/MAX,Real Estate,Vancouver
I have come to the conclusion that people just like the words, Twitter, and Tweet. Even those who have no idea about the social media revolution taking place know about Twitter. The name recognition aside, this cute little bird is actually leading the pack in the power of third party endorsements as the new way to navigate through choices and options.
Let's face it, if you want to hire a plumber you can look through the yellow pages and pick out the one that has the best ad, or you can google to find the best website. The third option is to ask your social media network group about their experiences in finding a good plumber. Which has the most power? For most people the endorsment from a third party will carry the greatest weight in making a choice like finding a good plumber, or finding a great real estate agent in a given neighbourhood.
Some pundants are annoucing the death of the search engine and the corporate website in their enthusiasm to embrace the power of social media like facebook and twitter. While it is a bit like those who predicted the death of radio when TV came in, there is no disputing that the internet landscape has forever changed with the growing interactivity available via social media tools.
Within the real estate industry the changes are coming fast and furious. Today it is necessary for an agent to be well versed enough in social media to have a facebook page and a youtube account to keep in contact with their clients and contacts. Many are engaged in blogging, sharing photos, and posting tweets in an effort to remain visible and available for their clients, Our website allows links to the agents individual websites, as well as links to twitter, linkedin, and facebook.
Passive use of the internet is becoming passionate use of the internet. This trend will help the cream rise to the top as people search out advise, experience, and opinions from their third party network friends.
Tuesday, May 4, 2010
The View from the Roller Coaster
Categories:Condos,Homes,Market Trends,MLS,Properties,RE/MAX,Real Estate,Vancouver
I recently watched an interesting visualization of the median house price index for Greater Vancouver over the last 40 years. The animation places the viewer in the seat of a roller coaster as it climbs and drops relative to the housing market. Apart from being very entertaining to watch, it also clearly demonstrates how quickly the environment can change in the Greater Vancouver housing market.
Following market trends is only accurate in the past tense. One cannot truly understand the direction the market will take until the change is in motion. Presently in Vancouver there seems to be a shift occurring. Reviewing the MLS statistics, and the RE/MAX numbers it appears that the listing inventory is rising faster than the housing demand. Listings are up, but sales seem to be slowing down. This is happening despite the fact that the charter banks have warned that they will be raising their interest rates by summer.
The fear that house prices have risen beyond what the market will bear may be slowing down the buying frenzy of the last few years. The price of a condo in Vancouver is reaching the unaffordability level for the average citizen. The price of properties in this wonderful city have reached a level more than ten times the average wage of a Vancouverite. Those who caught the roller coaster at the bottom of the climb have done very well over the last 7 years in this market.
Once the HST effect has flowed through the local economy, the question of affordability will come into a clearer focus. Vancouver has always been higher priced than its neigbouring provinces because of it's desirability as a location. The recent olympics have proven to be a magnet for some international tech companies as well as those well-heeled enough to own properties internationally.
The desire to own property on Canada's west coast might be slamming against the reality that those without a seat on the roller coaster could be in for a long wait to buy a ticket.
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