Epic episode!! My favourite podcaster interviewing my favourite RU-vidr. Great to see Earn talked more and shared more in this episode! BTW i was told by a thai woman that thai people like to pour beer with a tall head because it gives you less bloating. johnny should try it to see if he farts less 😂
Normally I don't tip if there's a Service Charge added to my bill, but if the service was exceptional, I will tip the same amount of the Service Charge.
Good Vid Eric Jonny looked like he’d been on an Aussie bender for a week … And Earn 😋 There’s just something about a pretty Thai girl that gets me chompin at the bit ❤ Definition of 'champ at the bit' If someone is champing at the bit or is chomping at the bit, they are very impatient to do something, but they are prevented from doing it, usually by circumstances that they have no control over. I expect you're champing at the bit, so we'll get things going as soon as we can.
She didn’t understand you and she probably thought you wanted sweet. I have found you have to ask them to repeat it to you to be sure. Don’t just think because they nod and say yes that they understand
Hey Eric, just watched this episode and wanted to comment on your beer questions about how to pour beer properly. As a proper German you will now get real answers. I will not comment on e.g. American beer not being real beer at all but only about the way on how to pour beer correctly. But I have to comment quickly on the ingredients in beer because according to the German purity law only ingredients in the production of beer can be used are water, barley and hops. The German purity law exists since 23rd April 1516. In beers outside German and not compliant with the German purity laws they use artificial ingredients, such as stabilizers, artificial ingredients, even food coloring, etc. Therefore possible to create a beer foam with German beers easier than e.g. with American beer. Also, in American beer carbon dioxide is further added instead of German beer as it is created within the natural brewing process. I believe you have already seen how Germans pour their beer instead of Americans always creating a beer foam (we call it the beer flower) on top. I have many American friends who always say we get cheated by the pub owner by not having him pour the beer until the top rim of the glass. In Germany beer historically beer was poured with a distance of around 10cm (4 inches) above the top of the glass to create the beer foam. If poured correctly the whole glass should be all beer foam, only white nothing yellow. Then you wait for 2-3 minutes and have the beer settle until there is no more foam. Then usually the glass should be about 1/3-1/2 full. Then you continue to pour again until it is again until the glass is again half yellow half white until the rim and wait again. In the last pour you carefully slowly pour until 4/5-5/6 of the glass to create the foam head which reaches above the glass rim. If done correctly, the foam header should stay very long and not deteriorate for a long time, usually you have emptied the glass and only the beer foam remains. There is a second way to pour the beer faster by tilting the glass 45 degrees. In this way of pouring also keep the 10cm (4 in) distance to the rim and let the beer drip into the glass on the top half of the glass running down to the bottom. After the glass is 1/2 full you tilt the glass straight again and fill it to the top of the rim. The tilting the glass straight again the beer foam is created like in the first step. But this time you don't need to wait 2-3 minutes but only maybe around 1 minute. In the end of course the last step is to pour carefully to create the foam header. Difference with this pour is that the foam header will not stay as long and deteriorates more rapidly. So now to the topic of stomach problems drinking beer with lots of carbon dioxide. German know this for ages already that carbon dioxide is not good for your stomach. Therefore, German beers are light on carbon dioxide and also the way of pouring the beer with lots of beer foam releases the carbon dioxide. Another trick you will see many German doing is the spinning or turning/spinning of the glass (especially after the glass is half empty or more). This keeps the beer moving inside the glass which also helps releasing more carbon dioxide. To compare, in German beer naturally there is only about 10-20% of the carbon dioxide you will find in US beer brands. Further Germans drink their beer with a temperature of around 10°C (50°F) and not colder which would also help the stomach. I believe you would hardly find a German burping doing it like described above and this all also helps drinking 3-4 Mass (1Mass = 1,03 Liter = 34,83 US fluid ounces) in 1 hour easily. Now you all know the secret to German beer drinking. Please feel free to share and thanks to everyone for reading this far and sorry for any typos...*
If you say "wan Mai" that means "it's sweet, right?" In that case the server would assume that you want a sweet drink. Have you tried "Mai wan"? That means "no sweet".
Lmao @ that look from Earn after 39:55. Jonny's an old hand, very chill and easy to listen to. A few more business owners and Thai guests would make for good content. So many subcultures in this city still untapped.
If VAT and Service Charge is incorporated to the final bill, then you shouldn’t leave a TIP! Here in America, you place an order for a drink, let’s say Starbucks and you go to pay with a debit card, the company ask you if you want to tip. All they are doing is making you a drink…THIS IS GETTING CRAZY, Especially when the price of things are increasing.
If it's a bar or restaurant that caters to farangs in tourist places it's become the norm to expect tips. And some of the staff you can tell they expect a tip. And sometimes they are rude if they don't receive one!
Minimum wage is supposed to be 363 THB per day not a lot I know. I tip of the service is good. If there is a service charge I don’t tip unless I know the staff don’t get it but if that’s the case I will not go back. If a restaurant keeps the service charge why don’t they just add it to the sticker price instead of hiding it. I know a couple of bars that don’t give service charge to staff. I will name and shame. One is Stella’s Secret Lounge
earn has been to the u.s so she has had at least 20 holiday boyfriends and at least 15 LDR relationships with probably two on the go at once. the fact she was still working in a restaurant till recently indicates she has issues as pretty thai's with good english get snapped up fast so maybe the traditional thai madness women there have is whats holding her back.
@@OneNightinBangkok_ i based my opinion on 17 years based in thailand. thailand has really changed for the worse in the last 10 years which is why i moved to vietnam instead. and it is great! every time i come home to vietnam. i wish i had left thailand when the king died in 2016. that was the catalyst for the issues now affecting thailand to the core.
I don't give a blue damn about the expected entitlement of a tip if the ONLY thing a server is doing is bringing the meal and never comes back. You EARN a tip. This expectation of a tip for doing nothing is not going to happen. It's no different from a beggar. Expecting something for nothing. How much mental disorder do these servers have?
