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Joined 1 year ago
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Cake day: June 11th, 2023

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  • I won’t say that this blade is properly heat treated; it probably isn’t. In welding, the problem is the wide variation of heat affects in a very small zone. You can have material that is very brittle just millimeters away from material that is very soft and ductile.

    You’re describing “normalization”, which is a process that makes steel uniformly tough, but “plastic”. When you flex it, it bends, and stays bent. “Annealing” is a similar process, where the temperature is raised a bit higher, and the cooling slowed even more. “Annealing” leaves the steel very soft.

    In tool making, you’re first looking for high hardness (acquired with a “quenching” process). This makes it very brittle; it has no elasticity.

    Next, you’re dialing back that hardness with a “tempering” process, which is done at a lower temperature than the normalization process, and the cooling can be much faster. When tempered, it’s still very hard, (significantly harder than “normalized”) but now it is slightly elastic. It will flex, but beyond a critical point, it just snaps; it probably won’t take on a permanent bend.

    These colors are oxide layers that form at temperatures in the “tempering” range.






  • The 15% or 20% guidelines are based on the amount of work performed by the tipped employees (who earn less than minimum wage before tips.) the amount of the check correaponds pretty closely to how much time a waiter has to spend serving a table.

    Drivers are not usually employees; they usually have $0/hr in wages, and pay their own fuel and vehicle expenses. Delivery services typically pay $2 per trip, and a trip will involve 2-4 stops. The base pay from the delivery service does not even cover fuel costs, let alone the driver’s time.

    The amount of work a delivery driver performs is not at all related to the amount of the check. The 15%/20% rules are not remotely close to the amount of work the driver performs. $8 on a $20 order is a garbage tip if it’s a 10-mile delivery to a fourth-floor walkup. $4 on a $70 order might be a decent tip if it’s a 1-mile delivery to a front porch.

    The appropriate tip for delivery is based on mileage, not food price. $1 for pickup, $1 for dropoff, and $1 per mile is a pretty basic tip. A driver can complete about 3, $2 runs per hour. $3 tips gives him a gross income of about $15/hr, and he can net about $10-12 of that after expenses.