The vast majority of full service restaurant transactions are by card. Something like 80% of restaurant transactions are by card, and full service restaurants with servers are even higher.

There’s not a ton of cash tips at this point, so underreporting cash tips doesn’t make as big of a difference as it used to.

Isn’t that just what Lemmy shitposts is?

I don’t think most people consider dates to be the same as dressing up for work. One can look “nice” without having to look like a white collar drone in a boring workplace.

For example, I have different suits and ties for the workplace (conservative, standard dark colors) versus for things like weddings (brighter, more expressive colors and patterns and fabrics).

But even short of that level of formality, there are fashion choices that can attract attention. If you’re in an environment where the dress code is to wear a collar and some buttons, there’s a difference between a plain polo (whether cotton or some kind of performance polyester athleisure) or a short sleeve buttoned shirt with some fun prints (whether we’re talking about Dan Flashes or a Hawaiian shirt or something more subtle), on top of the decision on whether to wear that shirt tight or loose or baggy.

Or, some people make conscious choices for their athletic wear, when they’re going to the gym or for a run or a bike ride, or playing sports like golf or basketball or tennis.

For people who are going on dates, the attire can convey a message, either intentional or not. And people might choose to send completely different messages in the workplace versus on dates versus just out with friends.

Like rehearsing a speech in the mirror while getting ready for the day.

By my count that’s:

16g carbs (64 calories)
45g fat (405 calories)
56g protein (224 calories)
14g alcohol (100 calories)

That’s about 800 calories per day, with enough protein to maintain at least some lean mass while on a significant calorie deficit.

Doesn’t seem healthy but I think it would work.

Why the focus on white people? What are non-black, non-white people supposed to take away from this?

And if we’re just picking up language from others around us, we can acknowledge that pretty much every word, every phrase, every syntactical or grammatical construct we use, we learned by observing others. And we don’t always have the ability to specifically attribute sources for where we learned what, so trying to gatekeep who can and can’t use particular phrases or words is going to be prone to errors. And ultimately futile.

thinking they are entitled to everything

This is a FOSS-focused community. The core idea here is that publishing and sharing ideas releases it out to the world, where the creator no longer controls who may use it, or how they may use it.

That’s why your position on who can or can’t use certain types of language seems so foreign. It’s directly contradicting some of the core values that this community is organized around.

Linguists dropped the “Vernacular” because it is not a slang language

Since when does “vernacular” apply only to slang? It’s just everyday language, which can include slang but includes plenty of non-slang.

I don’t walk as much as you, but if someone was paying me 25 cents per step I’d probably respond to that incentive by walking way more than 10 miles a day.

I’m giving 1-star ratings to weather apps because it’s too cold outside.

Oh this line of comments was serious? I thought we were making jokes.

I’m just trying to extrapolate to being supportive of government surveillance, and proving that other commenter right.

If they go and follow 200 users on 20 different instances, then they’ll most likely get followed back by someone on 90% of those instances. It’s not that much effort.

I don’t know, this sounds like an unnatural way to interact with a service. Following 4000 accounts and trying to spread it out evenly between servers sounds like a terrible way to curate one’s own feed and consume content on a service like this. I rarely follow more than 100 on any given service, and think it’s weird when people follow more than 500.

Following back seems like a pretty foreign concept to me on this type of service, and seems to me to be inconsistent with how people actually use Twitter or Bluesky. To me, these hiccups in user experience as either a lurker (can’t find anyone in-band who another person on your instance doesn’t already follow) or publisher (can’t be found easily from anyone off of your server unless you actively go try to spam follows in the hopes that some will follow back) would be a dealbreaker for anything less than the biggest server.

But do the naked gay men have an exhibition fetish, especially by government agents?

So if you set up on small server A, and want to be discoverable by users on server B, C, D, and E, you have to do this for many different users and hope that they follow you back just so that those servers’ users can find you.

And it basically defeats the main use case for where I actually understand microblogging, which is one-way announcements by semi-automated accounts that are widely followed that do not actually follow anyone else back.

It just sounds like a bad arrangement for discoverability and search.

hashtags are big on Mastodon

But I can’t view the posts of any users by hashtag if those users aren’t already being followed by someone from my server, right? That means I’d never want to join a small server if I’m just a lurker who doesn’t really want to actively interact with others, because my own feed would be limited.

there’s no algorithm

Sounds like an algorithm that’s just more complicated and has unintuitive human inputs in it.

Follow people and hashtags and interact with them and you’ll get followers.

That sounds like a convoluted method of self promotion, almost like SEO fake engagement, just to be discoverable. And if everyone on the network had to do this to be discoverable, how can I trust the discovery methods to find people worth following?

And if the cross instance discoverability has these kinds of hurdles, then the promise of federation isn’t going to pan out.

At least with Lemmy the nature of the platforms, users following a smaller universe of potential communities, makes each community much more easily discoverable for people who don’t necessarily want to be active posters. Mastodon’s user-focused follow is much more limited in seamless federation.

Lifestyle changes to where my weekend schedule looks like my weekday schedule, just with different activities.

I am at home and relaxing by 11pm. I am in bed by 12am. Then I wake up at 7:30am. That’s 7 and a half hours of sleep every night, at the same time every day, 7 days a week.

And that’s not just lifestyle changes around not going out as late on weekends. It’s also a lifestyle change where I started steering my career and work towards never needing to have any meetings or be at any specific place before 10am.

I’m not a morning person so I got a job where I don’t have to be a morning person. My whole routine on weekday mornings is designed to make it so that nobody at work can touch my morning until I’ve had a chance to settle into my day.

I think that’s true of all French fries everywhere. The deep frying technique fundamentally dehydrates the outside while leaving the inside with enough internal moisture to be soft or fluffy. That’s an unstable setup that will trend towards equilibrium, drying out the center and softening up the exterior.

I don’t really bother with the middle of the restaurant industry (and it’s not just me, as chains like Chili’s and Applebee’s have complained about the trends hollowing out the middle). It’s just not enough of an improvement over fast food or fast casual to be worth the higher cost, slower service, etc.

If I’m hungry and don’t want to cook/clean, I’ll grab fast food.

If I want to sit down at a full service restaurant, it’ll probably be an expensive trendy place with recognition from James Beard or Michelin.

Luminol is a chemical that reacts with hemoglobin to glow where very small amounts of blood might have been. That’s usually sprayed, for detecting much smaller concentrations than what would show up under a UV light. That might be what you’re thinking of.

I think this is a good scale.

Managing the relationship between interior temperature and outside sear (without burning) is a skill worth mastering first. Like you say, burgers, steaks, and other flat cuts are easier than irregular shapes.

Another skill to improve on is smoke management. Controlling both the temperature and the quality of smoke with fuel, heat, airflow is a balance: choking off burning wood to keep the temperature from rising too high tends to produce bad-tasting smoke, and giving enough oxygen for that thin blue smoke you want can sometimes cause the vessel to get a bit too hot.

Then, being able to control all of those things (internal temp, external temp, smoke quality) over a long enough period of time to cook tougher cuts is an increase in skill/difficulty. Smoking chicken might take an hour, while smoking ribs might take 3 hours, and smoking brisket might take 12+ hours. Some cooler cooks, like cold smoked salmon, can be challenging, too. Getting a feel for adding fuel to a cook and how to do that while maintaining the same steady stream of high quality smoke of the right temperature requires some experience.

Which also isn’t to say that there isn’t some room for a high level of skill on short cooks. Working with embers and wood and flame to make short cooks over high heat can be challenging, too. Smoked or wood fired vegetables are especially interesting, as some introduce moisture control as an element, over time frames short enough to precise timing starts to matter, too.