There's a distinct difference between food retail and food service. This kind of regulation will harm the later, it does not belong. Are we going to weigh every pizza, every omelette, every side of fries too? We don't need to sterilize every single part of our food culture.
Anyone who has spent even a short amount of time in the food service business will be familiar with shrink. The average bar is probably seeing more than 15% shrinkage. The short pours are probably not offsetting that loss. Margins are thin.
Solutions for the neurotic drinker this website appeals to:
- order a can or bottle
- buy retail and stay home
- go to a self pour joint and pay by volume. Bonus: you don't have to talk to anyone.
Otherwise put away the scale and talk to the bartender. Chances are you come away with plenty of free beer. Most small taprooms will help you find a beer you like by giving you free beer. If you're obsessing over getting what you paid for in food service, you're missing out on the true value of that industry.
Let's not harass our bartenders, a hell of a tough job, with scales. I spent years behind the case of a cut to order cheese shop. There's a time and place for scales. This is not it.
Yes, generally food service operates on thin margins. A neighborhood brewery probably won't be profitable for the first few years, then if successful might stabilize around 15% net* profit margin.
If you go to a beer bar or a tap room, a large part of the role of a bartender is helping you find beer that you like. Successful bars and bartenders thrive from repeat customers. Community is important. This is very obvious if you actually sit down at bars and talk to the people behind them.
Bickering over a few dollars when you're paying a premium price for the experience of going out is rather silly. There's better uses of your time, like enjoying yourself.
I'm sure the same individuals will calculate tip to the cent as well.
As someone who worked in specialty foods for years, you get what you get. Flaws and all. That's part of the charm of this industry. This is especially true for small craft breweries. If you insist on accuracy then ask for a can/bottle list. If you insist on consistency then buy macro.
The extreme factions of the right are a very small portion of the electorate. They generally don't decide elections beyond the primaries and generally turn out in favor of the right regardless.
Dems lean more on moderates/independents. Trump won because he persuaded that group, particularly the young men.
25-33% of the electorate is no small fraction. There's a group of people who have been consistently supportive of this government's policies since 2016. Take any policy survey, and the fraction that supports the right-wing side of action always amounts to a consistent 25-33% of the votes.
This has always been the case. Just because someone made an album or a game or a movie it doesn't guarantee that it's worth your time even if there was effort. Low effort music can be good too, namely by musicians that are really talented. A really talented game designer may be able to make a very engaging game with little effort beyond the initial design.
If you want to test this, find yourself a record store and pick up a few LPs less than a few bucks from bands you've never heard. You might get something really great or it might be terrible.
What part of the world, and how recently? Sure a burger is a sandwich, likely being a spin off of Hamburg steak.
Given all sandwiches, what in your part of the world makes a sandwich a burger? I think for many of us it's a ground patty. If said patty isn't meat, yes we might say that is fake as in an imitation of the original. It's not a negative thing.
> What part of the world, and how recently? Sure a burger is a sandwich, likely being a spin off of Hamburg steak.
The 95.8% of the world population that isn't in the US. This is simple to deduce because everywhere else calls "a piece of fried chicken in a burger bun" a "chicken _burger_". Only the US calls it a "chicken sandwich". Some of Canada might now use the latter through US influence - any Canadians here?
KFC is a representative example, they call them "KFC chicken sandwich" only in the US, "burgers" effectively everywhere else.
I suspect Commonwealth or Asia. Is your definition of sandwich cold things between sliced bread and burger hot things in a bun?
A piece of hot chicken between bread in Italy would likely be a panino, france a sandwich, spain a bocadillo, Portugal sandes, Japan a sando, mexico a torta, Argentina a sanguche.
I think you overestimate how many people use burger for things that don't refer to the American concept. A lot of cultures have hot sandwiches and thus (ham)burger is often distinctly the American concept of a ground beef patty. Where this breaks down outside of the Commonwealth is often from cultures without things in bread that got exposed to the generic burger via fast food chain terminology. Not surprising there.
What are you even arguing about? KFC and McD uses "Burger" everywhere outside of NA. There's nothing left to discuss besides that, it shows that indeed the rest of the world all calls it a burger even though it's not a ground meat patty. Good luck finding a country outside of NA where they call their chicken burgers a "chicken sandwich".
> Is your definition of sandwich cold things between sliced bread and burger hot things in a bun?
Nevermind all of the specialty foods across the globe. Products made from basic ingredients and labeled to sell are everywhere. What exactly are you referring to?
At least on K8s you can control the network policy. That's the harder problem to solve. I suspect we'll see a lot of exfiltration via prompt injection in the next few years.
Anyone who has spent even a short amount of time in the food service business will be familiar with shrink. The average bar is probably seeing more than 15% shrinkage. The short pours are probably not offsetting that loss. Margins are thin.
Solutions for the neurotic drinker this website appeals to: - order a can or bottle - buy retail and stay home - go to a self pour joint and pay by volume. Bonus: you don't have to talk to anyone.
Otherwise put away the scale and talk to the bartender. Chances are you come away with plenty of free beer. Most small taprooms will help you find a beer you like by giving you free beer. If you're obsessing over getting what you paid for in food service, you're missing out on the true value of that industry.
Let's not harass our bartenders, a hell of a tough job, with scales. I spent years behind the case of a cut to order cheese shop. There's a time and place for scales. This is not it.
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