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Confuse... I have been looking for Salmon Croquettes by Big Daddy's House.. can someone help me I see them for other people but not for Big Daddy's House.

I only drink mixed drinks at home, never at bars, because all those mixes are pretty horrendous. Bloody Marys that taste of corn syrup and aluminum...mojitos that taste like soda pop...$15 if you want a margarita made with decent tequila...why bother when vastly superior versions are easily achieved at home? Bars were made for beer. My kitchen was made for mixed drinks.

But to answer your actual question, I think many drinkers start out with things like Boone's Farm and sour mix and chocolate martinis because alcohol is an acquired taste. I know my 19-year-old palate wasn't prepared to appreciate a martini, but my 29-year-old palate most certainly is. As you begin to like the way actual alcohols taste, you begin to want to actually taste them.

So my theory is that the people buying these mixes don't actually really like alcohol, since these sugary, chemical-flavored mixers are meant to cover rather than enhance the taste of alcohol. These people want the effects of alcohol without the flavor.

Also, yeah, Mia Rose is right: Williams Sonoma is like the Sharper Image of cooking.

I've pretty much always mixed my own fresh drinks...the pre-fab ones always taste a little off. Plus, it takes the fun out of fixing them yourself!
A lot of people probably do it for the convenience factor...just like the masses who buy pre-made stuff at the grocery. They just don't know what they're missing, I guess.

I started using fresh cocktail mixers about a year ago (in fairness, prior to that I was pretty much a bourbon on the rocks gal - no mixers needed). I was introduced to cocktails made with fresh juices at The Eastern Standard in Boston. If a bar that can manage a Red Sox game-day crowd (even during the World Series) can do it with fresh juices and house-made grenadine, I certainly can!

I recently turned a group of friends onto margaritas made with real juice and they saw the light!

I know I'm a little late to the table, but this is an issue that always gets me wound up and I just wanted to add my 20%

I was a barista for years, at an independent coffee shop and I depended on tips to survive. My minimum wage salary barely covered my rent and utility costs, so my tips provided me with food and other essentials as well as funds non essential items and activities which a person needs from time to time. To me a barista is no different than a bartender, they just serve different kinds of beverages. And I would assume that most people tip their bartender, even if all they are ordering is a bottled beer.
I actually labeled my tip jar "Karma Jar" and with the exception of one Hindu woman who found it offensive, people were very responsive to it. I always tip at least $1 esp if I know the tips are being pooled.

I also always tip the pizza delivery guys. They may get paid more than server rate, but they have to use their own car, and making frequent short trips does add to the wear and tear of any vehicle, plus buy their own gas and we all know how that's been lately. People have told me that it's not necessary to tip when a delivery fee is added to the bill, but more often then not that delivery fee goes to the restaurant, not the delivery guy. Pizza delivery can also be a rather dangerous occupation, for more info visit
http://tipthepizzaguy.com/
Which is a little snarky here and there but does give some perspective from the delivery guy's point of view

I have read the comments with great interest. I live in New Zealand and generally there is no tipping. If I take a taxi I round up the amount owing, if the fare is a straight $20, then that is what I give. That is the norm here. There is no tipping of hairdressers for instance, and you might tip a waiter/waitress after having received truly good service and on a special night out. That amount is given as a thank you but it is not expected. The minimum wage here is $12.00 per hour from age 16 and that is before tax. I can't get my head around tipping. I feel that a working person ought to receive a "proper" wage and should not have to rely on tipping (people's mood etc etc) to make a living. Let the price of the meal reflect the true cost of that meal. Having said that, should I travel to the States, I would make an effort to find out how to tip correctly but I would prefer not to have to think about what is appropriate to give and suffer embarrassment through ignorance.

If you ever leave less than 10% for ANY reason - you are a thief. By federal law at least a 10% tip must accompany all service transactions. The problem with the law is that they punish the victim. You see, whether you tip or not Uncle Sam still taxes the server for a 10% tip, thus making not tipping a crime. The server pays a fine for a bad tip in the form of income tax. So when you do not tip you are actually taking money they earned from other customers. That makes you a thief. If the service was not up to par, speak with the manager. If you do not speak with the manager but leave a poor tip the service wasn't bad; you are just cheap. And to be quite honest if you get any food, be it what you ordered or not then the server has earned a 10% tip.

I am a good tipper, WHEN my server is good. I believe that just like a bonus at other jobs, extra tip is all about how you work. For satisfactory service I'll give 15%. But, if the waiter is rude or ignores the table, I don't mind tipping less that that. I'm a reasonable person . . . if they can't figure out what they did wrong, then they'll probably just do it to someone else.

Once while tending bar at a smallish neighborhood pub, a gentleman seated at the bar left a few bills on the bar for me and went out the door. The man seated next to him, wide-eyed, snatched up the money and followed him out the door yelling "Hey Mister. You forgot your change." (Several other patrons, and me, watched open-mouthed). Shortly, the man returned, put my tip back on the bar and muttered something like, "he said it was for you."

I work in a very upscale bar and restaurant in Southern California. I personally think that most people don't tip as well as they would if they knew what goes on with their tip after they leave it. A server in our restaurant has to tip out 5% of their sales to the expediters (the gentlemen who keep track of the courses as they come out and deliver them to the tables...these are the guys you see who don't actually take your order or reccommend wine to you, but can balance five plates on each arm). Then that server must tip out the same percentage to their bussers (who are resposible for clearing, keeping waters filled, bringing bread and butter, etc). Then the servers must tip out their bartender, based upon their liquor sales figures (that's me..oh, and then I also must tip out bussers and expediters for bringing and/or clearing any food consumed at the bar). So say the bill is $100. That's $5 to the bussers, $5 to the expediters, another few bucks for me if the diners drank...and if the diners left 15% ($15), the server is keeping a few bucks.
Granted, this is a problem. And it becomes more of a problem because then a server feels cheated and doesn't tip out internally the way s/he should. So things happen like that particular server's food always seems to come out a bit late, or the waters don't get filled as promptly as they could, or the drinks seem to be a bit weak...and then the cycle begins anew with the leaving of a smaller-than-average tip.
I don't know the solution. I know I'm irritated when I make drinks all night for a particular server and I get three dollars from them at the end of the night while they are claiming "bad tippers". But I know the servers are irritated at having had sales figures on food totalling $1500-2000 and walking out of the restaurant with 80 bucks. Maybe if we were salaried, this wouldn't be the case. But a lot of bartenders and servers I know do these kinds of jobs for the cash...there is an attraction in being able to put one's paychecks in the bank and never touch them because there is always cash in the pocket. Having served and bartended for years, I am a good tipper...quite good...but with the internal tip-out system varying from place to place, even I don't know if the tip I'm leaving will come out accurate for everyone in the end...and I can't afford to start tipping 40-50% across the board.
Phew...what's to be done?

@wunami....bitter much? you chose the career to help people? or to get money? just wondering. yes, I generally tip at or above standard for regular service and above and beyond for great service.

I tip as much as I can to anyone who serves me. Just came back from a very splurging vacation where I tipped doormen, baggage handlers, concierges, waiters, captains, hair stylists, shampoo people, cab drivers. As far as I can remember, all had started out giving good service, and all continued, with maybe a little added warmth, if I saw them or used their services again.

Big tipping is a nice thing to do, and good karma, if/when you can afford it.

I always tip after tax at restaurants when its just me and my husband. But if the service is bad I tip pre-tax. Here's my scale.

Pre-Tax 15% - Very Bad/Waited too long for everything/never had my water filled
Pre-Tax 18% - Bad service but want them to know it
After Tax 18% - Mediocre service but don't want to be a jerk
After Tax 20% - Good/Excellent
After Tax Over 20% - a regular server/patron of restaurant or bar or server is a friend

What are other people's thoughts on tipping pre-tax? When I have a party and the tip is included in the bill, its always pre-tax?