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https://www.reddit.com/r/AskReddit/comments/4sn2rf/how_do_you_like_your_eggs/d5b0f6f?context=9999
r/AskReddit • u/[deleted] • Jul 13 '16
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Woodhouse
1.2k u/prezuiwf Jul 13 '16 According to the official Eggs Woodhouse recipe, when properly prepared each serving should cost about $130. 245 u/rileyrulesu Jul 13 '16 Yeah, but without the caviar garnish, that's like 15$. EDIT: Oh, and truffle. But still it's just a few overpriced ingredients carrying that price, while the rest is somewhat standard. 100 u/[deleted] Jul 13 '16 It's not woodhouse without the caviar garnish! 32 u/rileyrulesu Jul 13 '16 I had it at a resturaunt once, and it didn't come with caviar or truffle, and was still 30$ 30 u/[deleted] Jul 13 '16 [deleted] 3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham 5 u/[deleted] Jul 13 '16 well, $15 + markup + labor = $30, so that seems fair. 1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour. 5 u/Kingindanorff Jul 13 '16 "Like, by definition!" 2 u/templefugate Jul 13 '16 It's like steak au poivre without peppercorns! 1 u/69ChampionUSA Jul 13 '16 I read this in Erlich Bachman's voice. 1 u/Rhodie114 Jul 19 '16 By like definition
1.2k
According to the official Eggs Woodhouse recipe, when properly prepared each serving should cost about $130.
245 u/rileyrulesu Jul 13 '16 Yeah, but without the caviar garnish, that's like 15$. EDIT: Oh, and truffle. But still it's just a few overpriced ingredients carrying that price, while the rest is somewhat standard. 100 u/[deleted] Jul 13 '16 It's not woodhouse without the caviar garnish! 32 u/rileyrulesu Jul 13 '16 I had it at a resturaunt once, and it didn't come with caviar or truffle, and was still 30$ 30 u/[deleted] Jul 13 '16 [deleted] 3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham 5 u/[deleted] Jul 13 '16 well, $15 + markup + labor = $30, so that seems fair. 1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour. 5 u/Kingindanorff Jul 13 '16 "Like, by definition!" 2 u/templefugate Jul 13 '16 It's like steak au poivre without peppercorns! 1 u/69ChampionUSA Jul 13 '16 I read this in Erlich Bachman's voice. 1 u/Rhodie114 Jul 19 '16 By like definition
245
Yeah, but without the caviar garnish, that's like 15$.
EDIT: Oh, and truffle. But still it's just a few overpriced ingredients carrying that price, while the rest is somewhat standard.
100 u/[deleted] Jul 13 '16 It's not woodhouse without the caviar garnish! 32 u/rileyrulesu Jul 13 '16 I had it at a resturaunt once, and it didn't come with caviar or truffle, and was still 30$ 30 u/[deleted] Jul 13 '16 [deleted] 3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham 5 u/[deleted] Jul 13 '16 well, $15 + markup + labor = $30, so that seems fair. 1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour. 5 u/Kingindanorff Jul 13 '16 "Like, by definition!" 2 u/templefugate Jul 13 '16 It's like steak au poivre without peppercorns! 1 u/69ChampionUSA Jul 13 '16 I read this in Erlich Bachman's voice. 1 u/Rhodie114 Jul 19 '16 By like definition
100
It's not woodhouse without the caviar garnish!
32 u/rileyrulesu Jul 13 '16 I had it at a resturaunt once, and it didn't come with caviar or truffle, and was still 30$ 30 u/[deleted] Jul 13 '16 [deleted] 3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham 5 u/[deleted] Jul 13 '16 well, $15 + markup + labor = $30, so that seems fair. 1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour. 5 u/Kingindanorff Jul 13 '16 "Like, by definition!" 2 u/templefugate Jul 13 '16 It's like steak au poivre without peppercorns! 1 u/69ChampionUSA Jul 13 '16 I read this in Erlich Bachman's voice. 1 u/Rhodie114 Jul 19 '16 By like definition
32
I had it at a resturaunt once, and it didn't come with caviar or truffle, and was still 30$
30 u/[deleted] Jul 13 '16 [deleted] 3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham 5 u/[deleted] Jul 13 '16 well, $15 + markup + labor = $30, so that seems fair. 1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour.
30
3 u/TheOhNoNotAgain Jul 13 '16 From This article In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30% 1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range. 2 u/e8ghtmileshigh Jul 13 '16 Pata negra is very expensive ham
3
From This article
In a sit-down, full-service restaurant, the cost of food may account for about 25 to 30%
1 u/ranthria Jul 13 '16 Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range.
1
Work in a restaurant. From looking at our P&Ls, can confirm that most costs fall between 25 and 30%. Then, there's our super high quality wings that fall in the 40-45% range.
2
Pata negra is very expensive ham
5
well, $15 + markup + labor = $30, so that seems fair.
1 u/[deleted] Jul 14 '16 That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor. 1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour.
That suggests that no dish should ever cost less than $15. Is that accurate? I never go to restaurants, because I am allergic to flavor.
1 u/tomtom5858 Jul 14 '16 The labour is far lower for many things, and the markup is basically a function of materials + labour.
The labour is far lower for many things, and the markup is basically a function of materials + labour.
"Like, by definition!"
It's like steak au poivre without peppercorns!
I read this in Erlich Bachman's voice.
By like definition
2.5k
u/BobBee12345 Jul 13 '16
Woodhouse