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For tip outs in your full service restaurant do you base the tip out on % of sales or % of tips, or something else, why’d you choose what you do?
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r/restaurantowners
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Could someone explain the difference between naturally occurring nitrates in fruits and vegetables vs. sodium nitrate (pink salt) used for curing meats?
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r/askscience
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For tip outs in your full service restaurant do you base the tip out on % of sales or % of tips, or something else, why’d you choose what you do?
6
restaurantowners
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10
9
8
7
6
5
4
3
2
1
0
Could someone explain the difference between naturally occurring nitrates in fruits and vegetables vs. sodium nitrate (pink salt) used for curing meats?
1
askscience
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10
9
8
7
6
5
4
3
2
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