Tipping in the UK
Oct 6th, 2014, 06:10 AM
#121
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"I should have remembered that you people are too intellectual for the Daily Mail"
Most people, as I also do, claim The Dail Mail is not fit for wrapping cod and chips. However, somehow, it manages to be the most visited website in the world.
Strange, when I pick up our ipad it is always open at this page.
http://www.dailymail.co.uk/tvshowbiz/index.html
Me being married to someone who claims to have had the best education in the world, and all.
What people get up to in the privacy of their own homes.
Mixer taps : we have been here before, many times in the same context.
Most people, as I also do, claim The Dail Mail is not fit for wrapping cod and chips. However, somehow, it manages to be the most visited website in the world.
Strange, when I pick up our ipad it is always open at this page.
http://www.dailymail.co.uk/tvshowbiz/index.html
Me being married to someone who claims to have had the best education in the world, and all.
What people get up to in the privacy of their own homes.
Mixer taps : we have been here before, many times in the same context.
Oct 6th, 2014, 06:56 AM
#122
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I did see that beef was in theory exempted from the guidelines, but only the Spectator specified the extent to which that exemption was applied:
"The E. coli scare has precipitated a rash of guidance from the Food Standards Agency, which means cooking almost everything to destruction. You can achieve a pinky-grey steak or burger (seared to 75 degrees), but all other meats and offal require the -following: ... "
If you consider a steak cooked "pinky-grey" to be rare, we really do have a definition problem.
"The E. coli scare has precipitated a rash of guidance from the Food Standards Agency, which means cooking almost everything to destruction. You can achieve a pinky-grey steak or burger (seared to 75 degrees), but all other meats and offal require the -following: ... "
If you consider a steak cooked "pinky-grey" to be rare, we really do have a definition problem.
Oct 6th, 2014, 08:06 AM
#123
Look, with a "mixer tap" or whatever you guys wish to call it, you simply turn off the entire water supply while that guy with the plunger (we call them a plumber over here in the colonies). If your people with the plunger are THAT slow then perhaps you need to move over here where the people are stupid.
Oct 6th, 2014, 09:11 AM
#125
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>>Most people, as I also do, claim The Dail Mail is not fit for wrapping cod and chips. However, somehow, it manages to be the most visited website in the world. <<
Dickie, I have it on good authority that much of its appeal rests on the DM's fondness for lascivious pictures of scantily clad women (and sometimes teenage girls). Hilariously the printed DM has run a censorious campaign aimed at cleaning up smut off the internet!
Dickie, I have it on good authority that much of its appeal rests on the DM's fondness for lascivious pictures of scantily clad women (and sometimes teenage girls). Hilariously the printed DM has run a censorious campaign aimed at cleaning up smut off the internet!
Oct 6th, 2014, 09:26 AM
#126
If you consider a steak cooked "pinky-grey" to be rare, we really do have a definition problem.>>
no-one i know thinks that pinky grey is anything other than medium.
I really think bvl that you were very unlucky - this really isn't a problem that I've heard of before.
Gordon - I haven't read the Daily Mail in a long time, but so far as I know, the Daily Mail isn't renowned for its pictures of scantily clad women. Poor journalism and an inability to check its facts, but not topless girls. I just don't see my mum buying it if it were.
no-one i know thinks that pinky grey is anything other than medium.
I really think bvl that you were very unlucky - this really isn't a problem that I've heard of before.
Gordon - I haven't read the Daily Mail in a long time, but so far as I know, the Daily Mail isn't renowned for its pictures of scantily clad women. Poor journalism and an inability to check its facts, but not topless girls. I just don't see my mum buying it if it were.
Oct 6th, 2014, 09:36 AM
#127
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Chartley, I am not an American. I was born in the UK, got it. I do happen to hold more than 1 passport but not a USA one. Nor do I live in the USA.
As for chip and pin, Americans I'm sure could cope with them. After all Brits are able to do so.
The issue in the USA regarding chip and pin is twofold. One is the cost of coverting which for many small banks is signifigant per customer. The other is liability. With signature cards, the liability lies with your bank or the merchant if there is a fraudulent transaction. With chip and pin, guess who the liability lies with. The consumer.
The USA has a huge number of number of banks unlike the UK. That creates all kinds of issues when it comes to getting an agreement between banks. "According to the FDIC, there were 6,799 FDIC-insured commercial banks in the United States as of February 11, 2014."
Annhig, why would I WANT to mix water in the bowl? It is the same thing as taking a shower vs. taking a bath. One sees the dirty water being continually drained away while the other sees you bathing in dirty water.
Tulips, how does expecting to have an egg cooked the way I prefer to have it cooked have anything to do with where I am when I order? Bacon and egss is common in more than one country. Is there a rule in the UK I am not aware of that says they can only come the way the cook chooses to make them? Are you saying I should not be able to order 'over easy'? That I must accept that all eggs are cooked in the UK sunny side up with the yoke hard?
The difference Tulips is who is in charge. The customer or the cook? That's called 'customer service'. Get the point? If you want to let the cook decide for you, good for you. I prefer to make the decision as to how I want my egg and I expect the cook to cook it the way I want it.
Bvlenci, to be honest I see no real difference as a result of such a regulation. OK, there are a few chefs in the UK who can cook a steak properly but let's be honest, for 99% of restaurants in the UK, it will change nothing. They already cook everything to death anyway.
Umm, RM67, I take it you have no experience with mixer taps when you write, "I can tell you that one big advantage of having separate hot and cold is the ability to isolate the hot water supply and make the hot tap 'worrkable on' simply by turning off the combi boiler. Couldn't do that with a mixer tap as the cold would still be running."
First, depending on what kind of mixer tap you have, either you don't open the hot tap that leads to the common faucet(if you have a two tap/one faucet mixer) or you turn the single mixer tap all the way to the cold side and no hot water will be mixed(if you have a single lever mixer tap/faucet). Or reverse the process if you want hot but not cold. There is no problem getting just one or the other in other words.
As for isolating the hot and cold water lines, any sink I have ever had has had separate isolation valves under the sink to shut off supply to the tap whether hot or cold. In mass produced houses, a builder may have saved a little by plumbing lines directly without an isolation valve in the line but that is just a sign of cheap quality building.
If you need the outside or inside 'stopcock' on your main water line repaired before you can change your taps, what that says to me is you have no isolation valves on the lines leading to your taps. Normal to me is to see an isolation valve on every individual water line within the home. Are you really telling me you don't have any and must shut off the whole supply line?
Here is a picture of a normal bathroom sink with shut-off valves. http://www.homerepairtutor.com/wp-co...off-Valves.png You close them both and repair/change your taps.
Seriously now RM67, no smart ass replies, do you not have these valves on all lines within your home? That is how I read what you wrote.
As for chip and pin, Americans I'm sure could cope with them. After all Brits are able to do so.
The issue in the USA regarding chip and pin is twofold. One is the cost of coverting which for many small banks is signifigant per customer. The other is liability. With signature cards, the liability lies with your bank or the merchant if there is a fraudulent transaction. With chip and pin, guess who the liability lies with. The consumer.
The USA has a huge number of number of banks unlike the UK. That creates all kinds of issues when it comes to getting an agreement between banks. "According to the FDIC, there were 6,799 FDIC-insured commercial banks in the United States as of February 11, 2014."
Annhig, why would I WANT to mix water in the bowl? It is the same thing as taking a shower vs. taking a bath. One sees the dirty water being continually drained away while the other sees you bathing in dirty water.
Tulips, how does expecting to have an egg cooked the way I prefer to have it cooked have anything to do with where I am when I order? Bacon and egss is common in more than one country. Is there a rule in the UK I am not aware of that says they can only come the way the cook chooses to make them? Are you saying I should not be able to order 'over easy'? That I must accept that all eggs are cooked in the UK sunny side up with the yoke hard?
The difference Tulips is who is in charge. The customer or the cook? That's called 'customer service'. Get the point? If you want to let the cook decide for you, good for you. I prefer to make the decision as to how I want my egg and I expect the cook to cook it the way I want it.
Bvlenci, to be honest I see no real difference as a result of such a regulation. OK, there are a few chefs in the UK who can cook a steak properly but let's be honest, for 99% of restaurants in the UK, it will change nothing. They already cook everything to death anyway.
Umm, RM67, I take it you have no experience with mixer taps when you write, "I can tell you that one big advantage of having separate hot and cold is the ability to isolate the hot water supply and make the hot tap 'worrkable on' simply by turning off the combi boiler. Couldn't do that with a mixer tap as the cold would still be running."
First, depending on what kind of mixer tap you have, either you don't open the hot tap that leads to the common faucet(if you have a two tap/one faucet mixer) or you turn the single mixer tap all the way to the cold side and no hot water will be mixed(if you have a single lever mixer tap/faucet). Or reverse the process if you want hot but not cold. There is no problem getting just one or the other in other words.
As for isolating the hot and cold water lines, any sink I have ever had has had separate isolation valves under the sink to shut off supply to the tap whether hot or cold. In mass produced houses, a builder may have saved a little by plumbing lines directly without an isolation valve in the line but that is just a sign of cheap quality building.
If you need the outside or inside 'stopcock' on your main water line repaired before you can change your taps, what that says to me is you have no isolation valves on the lines leading to your taps. Normal to me is to see an isolation valve on every individual water line within the home. Are you really telling me you don't have any and must shut off the whole supply line?
Here is a picture of a normal bathroom sink with shut-off valves. http://www.homerepairtutor.com/wp-co...off-Valves.png You close them both and repair/change your taps.
Seriously now RM67, no smart ass replies, do you not have these valves on all lines within your home? That is how I read what you wrote.
Oct 6th, 2014, 09:41 AM
#128
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No I do not have individual isolation valves on my taps. Therefore having mixer taps in such a situation is a disadvantage. Your comment about 'smart ass' replies to a straightforward factual post makes you look a patronising idiot. You do realise this, yes?
Oct 6th, 2014, 09:42 AM
#129
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'First, depending on what kind of mixer tap you have, either you don't open the hot tap that leads to the common faucet(if you have a two tap/one faucet mixer) or you turn the single mixer tap all the way to the cold side and no hot water will be mixed(if you have a single lever mixer tap/faucet). Or reverse the process if you want hot but not cold. There is no problem getting just one or the other in other words.'
And wtf are on you on about here? I am talking about PLUMBING WORK. Nor running a bath.
And wtf are on you on about here? I am talking about PLUMBING WORK. Nor running a bath.
Oct 6th, 2014, 11:56 AM
#134
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I just googled SoJo.
For a larf.
http://prowrestling.wikia.com/wiki/File
ojo_Bolt_8.jpg
Getting the dinghy out, tonight....in the rain.
Here's for hoping.
For a larf.
http://prowrestling.wikia.com/wiki/File
ojo_Bolt_8.jpgGetting the dinghy out, tonight....in the rain.
Here's for hoping.
Oct 6th, 2014, 05:31 PM
#136
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I know I shouldn't pander to a pain in the hole but
https://www.youtube.com/watch?v=HfHgUu_8KgA
Why Britain has separate taps.
https://www.youtube.com/watch?v=HfHgUu_8KgA
Why Britain has separate taps.
Oct 6th, 2014, 08:18 PM
#138
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Good video uruabam, congratulations on taking the time to find out why OLD houses have 2 separate taps. Now all it needs is for every other Brit to learn that it is an antiquated method and move into the 21st century by updating their plumbing to allow them to have mixer taps and stop having to wash their hands in either cold or scalding water.
OK Nikki, I will let you off the hook.
OK Nikki, I will let you off the hook.
Oct 6th, 2014, 09:18 PM
#140
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>Now all it needs is for every other Brit to learn that it is an antiquated method and move into the 21st century by updating their plumbing to allow them to have mixer taps and stop having to wash their hands in either cold or scalding water.<
You really don't seem to cope very well with the concept that different cultures do things differently. And they say travel broadens the mind.
You really don't seem to cope very well with the concept that different cultures do things differently. And they say travel broadens the mind.
