Continue? The check arrives after eating a flavorful meal. You enjoyed the meal and don’t want to open to see the cost of it. You open the check and it shows the meal being seventeen dollars. Not bad. You look at the tip and notice it is an additional three dollars. That is twenty dollars for one person! Why is the tip so high? And why should we even tip? We are already paying for the meal isn’t that enough? Yes you probably enjoyed the meal‚ but now you think about it‚ was it worth it? Tipping
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those lazy nights. Those pre-packaged‚ ready to go meals tastes so much better than my mother’s experimental cooking‚ which she claims is gourmet. It looks so good‚ it’s affordable‚ and it’s impossible to turn down‚ it’s like a gift from heaven. In all seriousness‚ would you rather have a plain old salad‚ over a delectable‚ gourmet McDonald’s meal? A salad just consists of lettuce‚ tomatoes and a lot of boring‚ bland vegetables. But a McDonald’s meal is just indescribably amazing. You got your fries
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minister’s family was American‚ so they are used to the simple ham and pudding meal. The families got together to sit down for the meal and Amy got even more embarrassed and ashamed then before. Her family was acting like they would normally do but in the American culture they don’t act anything like that. Her mother sets the plates on the table and their family digs in with their personal chopsticks. During the meal‚ the minister’s family showed their cultural traditions when Amy said: “Robert and
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shop with a small amount of money. This assignment was not as easy. Planning out meals for a child and myself proved to be difficult due to the fact that I had to think about another person. I felt like the most challenging aspect was to actually create meals. Picking out cheap ingredients is one thing‚ but creating decent meals out of them is much more complicated. A strategy I was able to use was to go meal by meal. For example‚ breakfast would consist of milk‚ cereal and maybe some fruit. Then
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30% fats‚ and 30% protein that the entire day’s meals should be divided into. The total calorie intake must increase for active persons from 2200 to 2200 plus the total number used while exercising. This will ensure replenishment of the body’s system. Edgeworth 2 With the wide variety of athletic competitions‚ the specific meal a competitor may need to eat to benefit themselves differs widely‚ as do the events. The last meal or two are extremely important in both their time of
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it a total of 2.80% Growth in the market. Market Share Canadian Frozen Food Market Segmentation 2007 Category % Share Frozen ready meals 39.20% Frozen fish/seafood 13.80% Frozen pizza 12.70% Frozen vegetables 9.40% Frozen bakery products 7.10% Other 17.80% TOTAL 100.0% According to this Frozen Food Market Segmentation‚ frozen ready-made meals takes up the majority of volume. Frozen fish/seafood is second in the industry. With this information‚ Hungry-Man has determined that it is
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became a major part of their life. All people‚ no matter if someone was upper or lower class‚ of this time period ate three meals a day. As it is today‚ breakfast was the first and most important meal of the day. Breakfast‚ a small and simple meal‚ generally consisting of cold foods‚ was eaten shortly after awakening‚ but not before attending service (Nelson). A mid-day meal‚ commonly known as “dinner”‚ was
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month at Rs 3/kg for wheat‚ Rs 2/kg for rice‚ and Rs 1/kg for coarse grains 3kg foodgrains per person per month at 50% of minimum support price (MSP) Meal during pregnancy and 6 months thereafter‚ and Rs 1000 for 6 months Free meal at local anganwadi Mid-day meal at school One free meal per day Affordable meals at community kitchens Two free meals per day for 6 months constitute a National and State Food Commission‚ respectively‚ for monitoring and reviewing implementation of the Act. Public servants
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in that region. Almost all of the popular French dishes were developed in the different regions because of the abundance and quality of the specific ingredients required per particular dish. French meals range from basic servings like baguette‚ cheese and inexpensive wine‚ to more sophisticated meals involving courses of up to a dozen and different kinds of wines. The diversity of French cuisine as evidenced by the distinct dishes developed in different regions gave way to a variety of ways that
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idea what their local customers’ tastes in French cuisine would be‚ so they decided to serve only two full-course meals each night‚ one with beef and the other with fish. Their chef‚ Pierre‚ was confident he could make each dish so exciting and unique that two meals would be sufficient‚ at least until they could assess which menu items were most popular. Pierre indicated that with each meal he could experiment with different appetizers‚ soups‚ salads‚ vegetable dishes‚ and desserts until they were able
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