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Definitely food for thought. But did you see the story they linked to beneath it (on the CBS site)?
Markings Left On Car During Oil Change Bedevil Fort Worth Woman
And they say that MSM isn’t doing a very good job of reporting the news.
I think technically, they’ve ascended onto Texas. But it’s all a trick anyway. You can’t order “pizza” in Spanish, because it’s an Italian word.
Again, I imagine that all of the waitstaff is absolutely dying to provide table service to those big-tipping, Spanish-speaking patrons… and when you advertise free you can count on getting an especially high-class sample of Latino customers !!
Cam:
The one good thing about waiting on these customers is that they can’t/don’t/won’t complain. They usually tip pretty poorly, but they rack up higher bills (they tend to order full entrees and don’t order just salad like some SWPLs sometimes do). They don’t split items either. So they tip a low % but off of a higher base. They are easy to wait on, but the language thing is just a stick in the eye.
They are more desirable than another group that I’ve discussed here in the past. That group tips poorly and speak English – with which they boss waiters around and complain.
I think hispanics are likable immigrants, due to being laid back and friendly. It’s just there are too many of them coming in.
Successful people in America, if they chose to do so, could learn Spanish with much greater ease than these people could learn English.
That said, I think these Hispanics are being trained by the left to make such demands. They would not be making these demands if leftists weren’t enticing them to do so.
Chuck still has to explain to us why he isn’t migrating up to a more expensive restaurant. He would make a lot more money (many people are on expense accounts, so the tips are not their own money), and all the undesirable patrons (blacks, gypsies, hispanics) would be entirely priced out.
Why, Chuck, why? I think you actually like patrons who annoy you, on some level…..
Nikos,
i’ve never thought of waiting tables as my career path. and to me it would feel like i was further cementing that as a career path if i were to jump to another restaurant. i’ve always told myself that i would never take another restaurant job. i’m basically at the one i’m at now because the positives outweigh the negatives; the money is good enough; and it’s very easy, overall. i’ll admit that this is not a rational way to look at it. and you are right to an extent. i do enjoy railing against people who annoy me. i call these types of people ‘character builders’.