If you ask Salty, she’d certainly say yes... provided they have some connection, however tiny, to the food service industry. :)

You’re partly right about the tipping and hourly pay. Sub-minimum wage workers depend on tips, i.e., the customer directly pays part of the employee’s wages. There are, however, many workers who earn well over minimum wage, e.g., hairdressers, doormen, anyone in a union, that are still customarily tipped for no…

What a bubble brain!

He got pretty steamed that they thought he had a roll in the crime.

I’d serve you a table full of hamberders on sterling silver platters!

War and Peace is shorter than a CVS receipt.

I’m with you Esmerelda.

Every time, Salty Waitress, if only you would be mine.

Drew, I don’t fucking think you fucking used the fucking word “fuck” enough fucking times. You can fucking do fucking better. You were spot on with using “shit” though.

I started to laugh so hard, I spit out my mouthful of Green Bean Casserole.

“Better cardboard makes better crust.”

Marco’s isn’t in the Northwest, much of the West, and the Northeast, so why compare it to national chains when a whole lot of us don’t have one anywhere near where we live?

No, YOU have to tip the server 25% (at least) since you were the one that confused them about your gender. :) Hey, I think I’m getting the hang of the Salty view on tipping!

Has anyone ever used the word “whimsy” (or “whimsical”) in conversation or in writing anything other than a product description, review, or marketing? “I had a whimsical vacation at Disney World!” or “You’re just full of whimsy today, aren’t you!” Uh, no.

The 1-on-10000 for chip-and-PIN seems much more than sufficient to me. Since the PIN is stored on the chip and verified by the chip, it can only apply when the card is used at the point of sale. 1-in-10000 are pretty long odds for guessing a PIN when you’re using a stolen card in front of a clerk, server, etc.—and…

With chip-and-signature in the US, the credit card companies and/or banks take the risk if the merchant uses the chip; if the merchant uses the magnetic strip, the merchant takes the risk.

You can take any of my cookbooks—well, please don’t—except for my The Complete ATK TV Show Cookbook 2001-2016. You’ll have to pry that one from my cast-iron-frypan-burned dead hands! By the way, their new Sous Vide cookbook is quite good!

C’mon Salty. The answer IS black-and-white: don’t touch a customer. Ever. Well, unless you know FOR CERTAIN that the SPECIFIC customer doesn’t mind it or even welcomes it.

Customers were not comfortable with man that a huge-ass snake dragged into Waffle House by his neck.

Julie, I’m here if you need a shoulder to cry on.