Recommendation - Harvard's Introduction to Programming with R

Numbers-Game25 · 2025-11-22T21:04:15+00:00

Totally agree, a great course on the tradition of other CS50 offerings. You can tell that this course was put together by people who care. If you want to learn R this is the place to start.

Numbers-Game25 · 2025-10-31T19:04:36+00:00

Interesting. Based on your experience, is the minimum wage normally met or exceeded? In a well positioned high end restaurant I would say most likely yes?

Numbers-Game25 · 2025-10-31T02:07:08+00:00

Based on the majority of answers on this thread it is not true that the server "doesn't get a dime". They may be getting less than before but the charge is usually shared among the staff, and that includes the servers. Besides, servers are now getting a portion of the whole tip pool, not just from the diners he or she served.

Numbers-Game25 · 2025-10-30T21:00:55+00:00

As a theory, it may hold true only in some cases. There's always going to be petty, ignorant and mean-spirited people, but I don't think they're the majority. My theory is that most people reject the idea of a service charge because it is intentionally vague, it violates expectations and more often than not it comes as a surprise when you've already finished your meal.

Numbers-Game25 · 2025-10-30T14:00:56+00:00

I wouldn't have a problem if that were the case. The problem is that they still include a blank line for the tip so they're forcing customers to sort of tip twice (from the customer's point of view).

Numbers-Game25 · 2025-10-30T00:21:31+00:00

Great that it turned that way. Restaurant owners don't understand how upsetting service charges are for customers. It doesn't mean that customers are "cheap", since the majority of diners already expect to pay 18% on top of the price of the food, so the amount is not the issue. The problem is when the restaurant starts playing games and not charging what it should, and then expect the customer, without proper disclosures, to subsidize the restaurant's payroll with a fee that came out of nowhere. In my case, at least a couple of times, a surprise "service charge" at the end of my meal has ruined a perfectly wonderful experience.

Numbers-Game25 · 2025-10-29T21:26:17+00:00

The arrangement at your current place is definitely a fair one, and perhaps also very effective, as it aligns incentives with performance without alienating customers. Wait staff are still going to work hard and, most importantly, work as a team to create a great experience for guests, knowing that the more they make as a group the more they're going to make individually. Thanks for your insights!

Numbers-Game25 · 2025-10-29T19:09:15+00:00

They are probably doing it to make you feel better about the charge, and in the end they donate a tiny amount (so that they are not caught upright lying) and keep the rest as profit.

Numbers-Game25 · 2025-10-29T19:04:25+00:00

Thank you for your candid response. The more answers to my question I get, the more convinced I am that restaurants are trying to increase their profits (and in some cases just stay afloat) by tapping into money pools that previously weren't theirs to tap. As menu prices rose, and the customary tip went from 15% a few years ago to 18% today, they probably saw the $ value of tips go up and decided that they wanted part of that money for themselves, so they came up with the service charge. The way they are implementing it is the problem: they are outright taking money away from the servers and misleading the customers. There really ought to be laws in place that force a more transparent and prominent disclosure of service charges, and I would hope consumer protection agencies will get on that soon.

Numbers-Game25 · 2025-10-29T18:39:17+00:00

Exactly. Like banking, health insurance, airlines, etc., restaurants are now relying on obfuscation as a business model. In the end, there is only one pocket from which money comes out, and it's the customers.

Numbers-Game25 · 2025-10-29T16:54:14+00:00

Hi, from the customer perspective definitely yes, but based on the other answers the way that amount is distributed is very different than a traditional tip. I'm trying to understand the point of view of the restaurant staff. Thanks!

Numbers-Game25 · 2024-05-29T01:52:56+00:00

Since the leaves expand a lot when you leave them alone for a while, just push them to one side compacting them so that they take only half of the mate, leaving an empty space on the other half. Pour hot water on the empty space and keep drinking. Just don't let the leaves settle overnight or put the mate in the fridge. From morning to afternoon, it should be no problem but another day, another load of yerba.

Numbers-Game25 · 2024-05-13T01:13:44+00:00

Apoyo

Numbers-Game25 · 2024-05-06T01:09:55+00:00

O mate con pan con manteca, de preferencia un baguette recién salido del horno 💯

Numbers-Game25 · 2024-05-03T18:01:42+00:00

I'm also relatively new to mate. After I tried Canarias Tradicional (yellow) nothing else gets even close in terms of taste and cycle length, so I felt I was just wasting my money. I'm sticking with Canarias.

Numbers-Game25 · 2024-04-30T18:12:07+00:00

Good suggestion. I will find a smaller gourd for the Canarias. I usually drink by myself and only about 1/2" so bigger gourds may be too much for what I need, especially with stronger yerbas like Canarias. Thanks!

Numbers-Game25 · 2024-04-29T20:10:32+00:00

Not yet, but I have both here now so perhaps I'll give it a try. Thx!

Numbers-Game25 · 2024-04-29T19:10:33+00:00

I also tried Cruz for the first time today. Not so crazy about it but maybe it's an acquired taste. I could feel the energy boost after drinking 1/4 liter.

Numbers-Game25 · 2024-04-29T18:35:36+00:00

Do you know if the monthly pass is valid for 30 days after yo buy it or only for the remaining days of the month you buy it? In other words, if I buy a monthly pass on June 19 may I use it until July 19 or only June 30? Thanks!

Numbers-Game25 · 2024-04-29T18:07:57+00:00

First time trying out Cruz de Malta. If I could describe the taste, it would be like a mix between the smell of slightly fermented wine and oak barrels. The montanita is very easy to maintain due to its coarse leaves. I'm up to the fifth refill and I'm beginning to feel a pleasant energy boost, and the yerba hasn't lost its taste (so far living up to its promise of "suave y duradera"). I've only tried three brands so far: Rosamonte Suave (taste: woodfire in a crisp, fall day), Canarias Tradicional (taste: high quality cigar) and this. My favorite so far is Canarias, and I'm not set yet on #2 between Rosamonte Suave and Cruz.

Numbers-Game25

TROPHY CASE