Nah. Yall are cunts and I don’t like you.

Not defensive, I really don’t care for Australians, they’ve a way of conducting themselves that I find very fucking irritating. New Zealanders i can get along with.

Oh look, an Aussie that needs you know that. Yes yes, everything is better there, it has to be, why else would y’all spend so much time trying to convince everyone of it.

Are you a foreign to the USA trucker who spent a good portion of the last 7 years south of the border? No? I am, and know exactly what I’m talking about, intimately familiar with farm/ranch end prices and also wholesale prices as I now own a restaurant. I’m the rare person who’s worked at every end of the food industry and the middle too, as well as being a frequent customer in 22 states and 8 provinces. and very familiar with currency conversions from all the commodity rates, shipping and ordering. Meanwhile you are some fucking guy saying “nuh uh” who likely needs to go to wikipedia to try describe current American farm subsidy policy.

I’m sorry you’re a moron, and I don’t take financial advice from people who can’t figure out something as simple as tipping protocol. And quit lying, food is definitely cheaper on average in the states, and greater quantity too.

I literally said it’s a (unnecessary) luxury so who is being absurd? You? Yes.

I don’t think a lot of Lemmy understands it doesn’t matter how you are subsidizing the wages, you’re doing it regardless. Like this clown who thinks food will be cheaper if more cash goes through the owner to the waiter instead of straight to the waiter. Regardless of system the customer is paying for everything, not the owner, unless of course his business is failing. Imagine the entitlement required to desire everyone change their model to make things cheaper for you, at a business that is completely a luxury. You could simply learn to cook instead of whining about tipping.

I think you’re confused, I’m not the one complaining.

Better than yours. The wordiness don’t make it true.

You’re wrong. Is that clear enough?

Dude, everyone understands the tipping system, the market isn’t gonna correct if it goes away because you’ll still be paying the exact same amount.

It’s on the customer either way

I serve people what are essentially “treats”. You can’t eat like this regularly. I’m well aware of the secrets of French Cuisine, which are sugar, butter, bacon fat and cream.

No, not on the menu. I don’t actually eat like this myself, I’m a big dude, used to work the rigs, trades, cowboy, etcetera. I couldn’t get through half one of these monstrosities i make if I even try. Probably how I stayed reasonably thin when I was a trucker. Been cooking long enough to know what tastes good, I had owned this bar half a year before I even tried the burgers I was making people. When i do make myself hamburger, it’s like a quarter pound patty by itself and i just fork n knife it with some spicy sauce, or maybe with gravy.

Ok apparently roughly 850 calories for the hamburger, 175 for the toast, 150 for the onion rings, 10 calories for the mustard, 100 calories for the special sauce going by the mayo base for 3 tbsps, 200 for the cheese and roughly 150 for the bacon. So…1700 calories at a minimum.

I honestly have no idea. Lots?

I mean I have a snow shovel, and ten percent bleach solution. Always willing to accommodate.

That’s right. Stop in for a burger, I’m open Tuesday to Sunday 1130 am to late. Tuesdays are beer n a burger 20 bucks, Thursdays 11 dollar wings (30+ flavours).

That misses the entire point of what i said, in order to just repeat the previous statement.

yes. You can search facebook for the Lucky Loon Saloon of Tompkins, Saskatchewan for more details, there’s pictures of it, on a plate.