My buddy does the same thing at the Ralphs on Soledad and swears the meat gets marked down Tuesdays and Thursdays around 8am, not at night. He grabbed a pack of ribeyes for like 8 bucks last week. The bakery there is hit or miss though, sometimes its picked clean by 9.

The "how do we just accept that" part is what gets me, because I read a piece last year about how the tipped wage started as a loophole to avoid paying newly freed slaves a real wage after the Civil War. That history almost never comes up when people argue about tips, they just say it's how restaurants have always worked. Knowing where the $2.13 came from makes the whole thing feel less like tradition and more like a bill nobody ever paid off.

40 languages means somebody in Japan is also yelling about wheat shortages.