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ゆ

They call this country a democracy, but isn't it actually an Aristocracy?

In fact, this is true of all businesses that are rooted in the local community.

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nodasanta

nodasanta

日本の米騒動に米高騰に歴史を紐解くと、配給米で悪徳業者の買い占めから一般庶民へ平常価格で安定を図る、昔から米·塩·水·油は国が価格安定のために決めていたのにどうした日本国????

Looking into the history of Japan's rice riots and rising rice prices, rice was rationed to prevent unscrupulous businesses from hoarding it, and rice was rationed to stabilize prices for the general public, and prices of rice, salt, water, and oil have long been determined by the government to stabilize prices, so what has happened to Japan?

#米騒動 #価格高騰 #備蓄米
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しまじろう

しまじろう

「The new regulation may be costly to small businesses.」

この文の意味をとるのにしばらく考えた。be to構文の中に副詞?と思ったけど、そもそもtoの後ろに名詞が来てる。実はcostlyは形容詞。「be costly to」で「…にとって高くつく」

なのでこの文は
「新しい規制は小規模事業者にとって負担が大きいかもしれない。」

という意味。

他には

friendly(友好的な)lonely(孤独な)lovely(愛らしい)likely(ありそうな)

なんかがこのグループ。このグループは形容詞として使うので副詞としては使えない。例外としてweeklyやmonthlyは形容詞、副詞の両方として使えるみたい。なるほど。
英語学習英語学習
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Liam

Liam

Tipping is often defended as part of cultural tradition, particularly in North America. However, on closer inspection, tipping is not a genuine cultural practice but merely an economic arrangement that has been mischaracterised as such.

Historically, tipping emerged from a hierarchical society in which nobles would offer small amounts of money to their servants as an act of patronage. Far from being a celebration of culture, it was an expression of inequality and dependence. Its continuation in modern societies is therefore not a matter of heritage, but rather an outdated economic trick.

In contemporary practice, tipping complicates transactions and obscures the real cost of services. What appears to be a voluntary act of generosity is in fact a mechanism through which businesses shift responsibility for fair wages onto the customer. This undermines both service quality and economic transparency. Service staff are incentivised not to provide consistently high standards, but to focus selectively on customers who seem likely to offer higher tips. Employers, meanwhile, reduce their tax burden by keeping base wages artificially low and treating gratuities as external supplements. The result is a system in which workers are underpaid, customers are misled, and public revenue is diminished.

A more rational and equitable solution is to abolish tipping as a formal expectation. Instead, service charges should either be included in the price of food and drink or collected uniformly as a service fee. This approach ensures clarity, fairness, and accountability: customers know the true cost, workers receive stable pay, and the state can tax wages transparently.

In conclusion, tipping should not be mistaken for culture. It is a relic of feudal patronage that survives today only as a means of concealing costs and transferring responsibility. Modern societies should recognise it for what it is: a flawed economic practice, and one best replaced by a fairer and more transparent system.
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