Average day and week

I've been quite distracted by another project recently. I can't go into details, except, well, it's related to the origin of the name fcsuper. Anyone that knows how to interpret that clue might be able to figure out what I've been up to.

In other news, I have a trip to Hong Kong planned. Stay tuned!

Also, in even other news, please note the link to Backblog Awards in my left bar menu. Please check it out. The first winner of the Backblog Awards should be announced this week, for Aug 2005's best post.

Seattle I

 

Sometime in August 2005, with Alice Leung visiting Seattle, WA and Vancouver, BC, including Seattle MoMA, Granville Island Public Market and other locations.  (Original post/backup link)

Credit Card charge requirements $5 $10

UPDATE: Due to an agreement that the credit card companies made, vendors are now allowed to charge for fees if you use a credit card.

CORRECTION: This post originally stated a falsehood which I thought was fact at the time. California law does not regulate credit card charges, nor can it. This is solely in the realm of the Federal Government. The truth is that the Card Card companies themselves have restrictions on when a fee can be charged. No fee is allowed for amounts greater than $1. If you come across a store that is charging a fee for any amount greater than $1, report that place of business to your credit card companies.

Original Post:

California has a law that makes it illegal for any place that accepts credit or charge cards to either have a minimum charge or to charge a fee for credit card use. Some stores or restaurants owners a dumb enough to actually post this policy (which is also separately illegal, in of itself). But more savvy owners will simply notify you of their fee when you try to use your credit/charge card for an amount below their supposed minimum. Either way, it's still illegal for them to do so.
If these places are encountered, simply refuse to pay the fee or refuse to accept their minimum. Remind then that they are breaking the law. Remind them that you are not in their place of business as a slave, but there as the customer. You don't need their produce, but they need your money. They don't need the trouble you can stir up by contacting the Better Business Bureau or class action lawsuits can come up from this sort of thing.
Ask them if all that is really worth the 25, 50 or 75 cent fee. Don't be afraid to make a big scene out of it.
Some of these store owners are under the strange impression that they deserve your money simply because you come into their store. They just need to be reminded that they have to earn the right to get your money.

Marine World

Last weekend, my closest friends and I set up for Marine World. I made sure I got on all the rides I wanted this time. Roar, Medusa, and Verticle Velocity for sure. Did tons of walking too. It's pretty much the same as last year though, so yeah.

I'll Stand By You

"Forever is a long time Matty, but I will always be with you."

Tipping in American

Something really strange happened a few years ago in the realm of tipping. Over the counter food preparers and cashiers started putting out tip collection jars, baskets, cups, etc. What’s that about? Has it ever been tradition to tip the cook? Not at all. The reason servers (waiters/waitresses) get tips is because they provide a service as the focal point between the customer and restaurant and its staff. When you tip a server, typically a portion is re-tipped to the host/hostess and the busboy separately. If there is no host/hostess, the server usually doubles as the host/hostess. If there is not busboy, the server has to double as a busboy. In these cases, the server keeps the portion that would normally be given to another person fulfilling those roles. In any case, these are the only three positions in a restaurant that can expect tips. Cashier is not tipped. The cook is not tipped. The owner or manager is not tipped. Basically, if there is no server, there is no one to tip.
So, why tip over the counter food preparers? You’re not supposed to. This is even an IRS relevant matter. If a tip is expected, the person receiving the tips must pay tax on 8% of the sales that person handles, whether they receive the tip or not. Comparatively few people tip over the counter, so this means those cashiers and food prepares are required to pay tax on money which they have not hope of receiving. The responsible restaurant owner should not allow tipping jar placed on their counter, and should even have a no tipping policy. This saves the staff from paying extra taxes, and saves the restaurant from the headache of having the paperwork and labor to track tipping for the IRS.
I tip generously. This is because I live in Silicon Valley, were the expected tip is 15 to 20%. Where service is reduced (you take your own bill up to the cashier, or you seat yourself), the tip may be reduced in kind. In those cases, 10% is acceptable. Where there is no service, there is no tip.