Google Voice offers the option of getting a voice-to-text "translation" sent to your email when someone leaves a message. Here's one that I received over the weekend:
My name is Peggy and I'm calling in a volunteer Christian work from here and Mary we've been making available to people in our area without charge, a book that answers from the Bible says questions as how we can have a happy, Your family life, white guy, permits F Creek and what he will do in the future to do away with sickness and death here on the error. If you would like a copy of this book at no charge. That shows were to look in your own Bible to find the answers to these questions. Please call XXX-XXXX leave your name and address and I'll be sure to have it delivered to you without charge. Thank you.
Tuesday, May 31, 2011
Wednesday, May 25, 2011
Paul Splittorff, 1946-2011
I have been a Royals fan since I was too young to pronounce my W's (my favorite 2B was Frank "Right"). As I sat in front of the TV for nearly every Royals road game, I learned before I was even in Kindergarten that the answer to my mom's nightly question--"what inning is it?"--was always "8th". A lower number meant she would make me go to bed, but a game in the 8th was close enough to ending that I could stay up a little later to see the conclusion.
I say this just to establish that Paul Splittorff has always been a part of my summers, from his days as a pitcher to the last 24 years as a broadcaster.
He epitomized hard work and getting the most out of one's talents.
He is known as extremely generous with his time and knowledge.
And the next time I hear someone say something negative about him will be the first.
I didn't realize how much I'd miss him--his voice, his contributions, his presence--until he was gone. Word spread of his grave illness last week, but it didn't hit home until now.
He was a Royal from day one (drafted before the Major League team even existed)--a link to the glory days.
I can think of no finer, more honorable ambassador for a baseball franchise than Paul Splittorff.
May he rest in peace.
Tuesday, May 10, 2011
Tipping at a Sushi Place
We went to Sakura (AKA Sushi Train) at 75th and Nieman last night. We went a bit later in the evening, and the oval-shaped bar was less crowded than usual.
We sat down to a train full of plates, which got us off to a good start. However, the train emptied rather quickly, and owing to the small crowd, it took a while before the chef made more food.
When he returned, he asked us if we had any requests. We asked for eel (unagi), and he obliged a few moments later with two healthy plates of food.
In response, we placed a few bucks in his tip glass.
We then received our bill, and realized we needed to tip our waitress as well. But what's the breakdown? Between the chef and the waitress, who gets what?
Well, I'm glad I asked.
The hostess/manager explained it thusly:
The money that is placed in the tip glasses at the sushi bar itself goes to the chefs only. The money that is left as a tip upon paying the bill (i.e. anything that doesn't go into the tip glass) is distributed to the servers AND the chefs.
Additionally, the servers are paid by the hour (similar to pretty much any other restaurant) while the chefs are paid a set salary.
Good to know. I'm happy that she was forthcoming with the information. This may not apply unilaterally to all sushi restaurants, but I'd imagine most of them have a similar arrangement.
It's always confusing when there are multiple entities providing service, so it feels good to clear this one up.
P.S. - In related sushi news, the short-lived Asian Breeze at 61st and Nieman is now Sushi Mido. The sign says "All You Can Eat". Should be interesting...we were going to stop there last night, but they're closed on Mondays. Let me know how it is if you check it out before we do.
We sat down to a train full of plates, which got us off to a good start. However, the train emptied rather quickly, and owing to the small crowd, it took a while before the chef made more food.
When he returned, he asked us if we had any requests. We asked for eel (unagi), and he obliged a few moments later with two healthy plates of food.
In response, we placed a few bucks in his tip glass.
We then received our bill, and realized we needed to tip our waitress as well. But what's the breakdown? Between the chef and the waitress, who gets what?
Well, I'm glad I asked.
The hostess/manager explained it thusly:
The money that is placed in the tip glasses at the sushi bar itself goes to the chefs only. The money that is left as a tip upon paying the bill (i.e. anything that doesn't go into the tip glass) is distributed to the servers AND the chefs.
Additionally, the servers are paid by the hour (similar to pretty much any other restaurant) while the chefs are paid a set salary.
Good to know. I'm happy that she was forthcoming with the information. This may not apply unilaterally to all sushi restaurants, but I'd imagine most of them have a similar arrangement.
It's always confusing when there are multiple entities providing service, so it feels good to clear this one up.
P.S. - In related sushi news, the short-lived Asian Breeze at 61st and Nieman is now Sushi Mido. The sign says "All You Can Eat". Should be interesting...we were going to stop there last night, but they're closed on Mondays. Let me know how it is if you check it out before we do.
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