This is what I was going say: Being low-consumption is a form of resistance. Joining a solidarity network or other mutual aid is resistance. Going vegan, going zero waste, growing your own food are all resistance. And those things will all save you money; but the power comes from rejecting a system that's not working, not absence of resources.
Favorites: Space Western, and Unusual Team Sport (think Stomp the Yard, Drum Line, Bring It On, the Step Up series)
Least favorites: WW2, Cringe Comedy, and Body Horror (eg. Drag Me To Hell or Hellraiser)
Generally for me swordfighting makes a movie better and things that'll put you off your lunch makes it worse, if I had to nail it down to two criteria.
Yes, of course, where else am I gonna keep my china? Older millennial, for reference.
Uh, also live in a century home (1880), so there's no closests or cupboards; the expectation is you'd have wardrobes and cabinets and other heavy storage furniture for that purpose instead of anything built-in.
At fancy restaurants, diners sit for longer and have more if an experience, and we're not going to rush them at all. So, 20% on four (because each table needs more attention) $100 tables, two or three times a night.
Except $100 is low for even two people, and tables will often be four or even six. Figure $2K a night in sales and you're closer to reality, $3K on the weekends or for a brunch shift. So at 22% (because anyone who can serve at that level pulls more than the 20% baseline) you're looking at $450-650 in gross tips.
But because no one works alone at that level, expect that a third to half of that will go to tipping out the bar staff, bussers, food runners, and backwaiters, so more like $250-400 in a six-hour shift, or about $50/hr... plus wages. At a fancy place. Based on my experience.
If you're slinging eggs at a diner you're much more subject to walk-in traffic but less subject to high rollers. You're also much more subject to the local cost of living, so here in Chicago you're probably still making $20-40/hr in tips after tipout, but in South Dakota a lot less... and your wage will be lower, too.
I have to quibble with the idea that a fine dining server works no harder than an egg-slinger, though, as someone who's done both. Fine dining takes a lot more attention, patience, and training; a lot of the work is preparation and goes unseen by the patrons — as it should be.
This is what I was going say: Being low-consumption is a form of resistance. Joining a solidarity network or other mutual aid is resistance. Going vegan, going zero waste, growing your own food are all resistance. And those things will all save you money; but the power comes from rejecting a system that's not working, not absence of resources.