Archive | February, 2010

The 12 Biggest Ripoffs in America

Written by Jonathan Rivers

Many of us feel ripped off in our day to day spending, so much so that bringing up even a single rip-off story in a group of people is likely to trigger a flood of them from everyone else. Whether it’s at the movies, in restaurants or on vacation, we seldom believe we are getting as much for our money as we ought to. Of course, some rip-off stories are more debatable than others. Often times, what is called a ripoff is little more than someone’s subjective opinion of what they “really” deserve for their money, whatever that means. However, other purchases actually do appear, by all objective criteria, to be a raw deal just about all the time. Today, BillShrink analyzes 12 common ripoffs that most of our readers are likely to be well acquainted with.

Movie Theater Popcorn

Image Source

Movie theater popcorn is as much an American icon as baseball and apple pie. Like a moth to its flame, movie-goers instinctively load up on hot, buttery popcorn before sitting down to enjoy the show. It’s hard to imagine things being any other way. That being said, movie theater popcorn is without question one of the biggest, most egregious ripoffs around. ABC News reported in July 2008 that a small bucket of movie theater popcorn will run you “around $5.50 — more per ounce than filet mignon.” University of California-Irvine professor Richard McKenzie, who wrote a book on this very subject, conjectures that popcorn costs less than ten cents an ounce to produce. That makes the markup somewhere between 900%-1,300%! The reason appears to be that movie theaters do not make much money on actual ticket sales. According to McKenzie, “the theater can be paying 70 or more percent of the ticket price to the studios.” That leaves concessions, like popcorn and candy, as the next logical place to raise prices and recoup some of the revenue being sacrificed at the ticket counter.

Text Messages

Image Source

Another ripoff most of us would hate to go without is text messaging. According to Srinivasan Keshav, a computer scientist who testified before the Senate on the matter during summer 2009, text messages cost about one third of a cent each for a carrier to deliver. But despite that cost, the typical pay-per-text plan whacks cell phone users to the tune of twenty cents and ten cents per each outgoing and incoming text, respectively. That equates to an eye-popping markup of 6,500%. Nor do unlimited texting plans completely eliminate the ripoff factor, since the carrier’s overhead is likely to be right around the $10 or so that is usually charged for such plans. Most of the time, the carrier comes out ahead regardless.

College Textbooks

Image Source

College textbooks have the unique feature of being a ripoff on at least two different dimensions. First is the price charged to students. CNN cites a study by the Government Accountability Office showing that “textbook prices nearly tripled from 1986 to 2004 — a jump that’s twice the rate of annual inflation over the last two decades.” In fact, the average estimated cost of books and supplies in a given college year is $900, and many students report paying far more than that. However, it’s not just the actual price of the textbooks. In many college courses, the textbooks are never or seldom even used! Savvy college students have found that they can often glean the material needed from the Internet, or simply by looking on with a friend on rare days when the text is being used by the professor. It’s bad enough to be gouged at the checkout counter, but to rarely even use the textbooks takes the ripoff factor to new heights!

Branded Painkillers

Image Source

Brand name, over-the-counter painkillers like Advil are sold at a 60% markup, according to Yahoo! Finance. Many will no doubt counter this fact by objecting that yes, the price is higher, but the pain relief is superior. But this is incorrect. As Yahoo explains, the law requires all generic drugs to be just as effective (and even use the exact same active ingredients) as the branded drugs they are modeled after. Yet still, a 50 tablet bottle of 200mg Advil somehow costs $8.49, while Duane Reade charges “just $5.29 for the exact same bottle of generic ibuprofen.” So unlike the age-old “store brand” debate where there is a qualitative difference between a generic and branded product, painkillers are the rare exception of being, literally, the very same product for a lower price.

“Free” Credit Reports

Image Source

Admit it – you’ve found yourself humming one of those catchy FreeCreditReport.com commercials at least once or twice. But while the commercials are memorable, the service being offered – allegedly “free” access to your credit report – is an unmitigated ripoff. For one thing, it’s questionable that there is a need for any business to offer such a service, as the government mandates that all consumers can check their credit score once a year for free anyway. Beyond that, most of these services unwittingly bilk people into signing up for paid monthly subscriptions that actually charge them for what was supposedly being offered free. Time Magazine reported in November 2009 that the government went so far as to issue public warnings that FreeCreditReport.com and their ilk were not free at all. When you charge money despite the word “free” being in your corporate name, it’s tough to argue that your service isn’t a ripoff to consumers.

Wine Service at Restaurants

Image Source

This ripoff rests upon a shrewd appraisal of human psychology by bar and restaurant owners. Most people, when dining with a date, will never order the least expensive bottle of wine on the menu for fear of looking cheap. Instead, they will opt for the second least expensive wine to cover their bases. According to Time Magazine, “restaurateurs know this behavior well, and so they often put the heftiest markup on that second-cheapest bottle.” In fact, the cheapest bottle on the restaurant’s menu might actually cost more if you bought the same thing at a package store. The best course of action is deciding upon a wine that you objectively enjoy drinking (regardless of where you are) and order that without regard for the psychological pricing tactics of restaurants and bars.

Hotel Mini-Bars

Image Source

Anyone who has ever paid $2.00 for a minuscule bag of Doritos is already nodding their head in agreement. It’s true: hotel mini-bars are one of the biggest ripoffs around. Here, again, human psychology is taken into account by the hotel operators doing the pricing. Years of experience have demonstrated that the typical hotel guest is tired and weary from a day or more of traveling. Once they arrive, the last thing they want to do is get back into the car and drive around a strange new area looking for a convenience store. In fact, they are so loathe to venture out on the road that paying 1,300% more than usual for candy and soda starts to look like a decent idea after all. Rather than paying such inflated prices, just anticipate that you will want snacks in advance and stop off somewhere before checking in.

All You Can Eat Buffets

Image Source

All you can eat buffets thrive on an all too appealing sales pitch: pay once, eat all you want. It might seem difficult at first to find fault with such a generous offer. However, buffet operators do not offer that deal because they’re generous – they offer it because they know their numbers and study their customers. While the typical buffet charges somewhere between $12-$15, they know that that the average customer is not likely to eat very much more than they would’ve purchased for $7 or $8 at McDonalds, despite the fact that they can if they choose to. Furthermore, it’s questionable whether the quality of the food being served is much better than that of a fast food restaurant. Therefore, what often ends up happening is that a buffet’s customers pay for the ability to eat twice as much as they actually eat, on average.

Premium Gasoline

Image Source

This one is sure to draw the ire of at least a few auto buffs. For whatever reason, many people believe that filling up with premium grade gasoline is somehow “better” for their car, or even that it “cleans out the engine.” Others actually believe that it is essential to put premium gas in their car and that it will malfunction if you try to run it on anything less. For most drivers, nothing could be further from the truth. Just check your car’s owners manual. If you need to use premium gas for a legitimate, mechanical reason, it will be stated in the manual so many times that it will be impossible to miss. Luxury cars (like Cadillacs, for example) often require premium gas because their high performance engines require higher octane – that is, slower burning – fuel. But if your owners manual makes no mention of it, you are simply wasting money on each premium gallon you purchase.

Actively Managed Investments

Image Source

In his book I Will Teach You to Be Rich, personal finance blogger Ramit Sethi writes that “fund managers fail to beat the market 75% of the time.” Not only do they fail to beat the market, Sethi writes, “but they actually charge a fee to do this.” With such a lousy track record of performance, one might expect mutual fund managers to lower the fees they charge. Unfortunately, nothing of the sort is true. It is common for mutual fund managers to charge 1.5%-3% on however much money you invest into their funds. It might not sound like much, but a 2% expense ratio on a $10,000 portfolio means $200 out of your pocket at the end of the year. Index funds, on the other hands, have few or no fees and generally at least match (if not slightly beat) the overall market’s performance year in and year out.

In-Room Movies

Image Source

As if gouging you at the mini-bar wasn’t enough, hotels are also happy to help themselves to your money via in-room movie sales. While there’s certainly nothing wrong with offering such a service, the rates charged are hardly what one would call competitive – as much as $10-$15 for a single movie, according to CNN. A Redbox machine, by contrast, will rent you a DVD for as little as $1 a night. A NetFlix account isn’t much more expensive, and streaming movies on your laptop is another inexpensive alternative. In other words, paying for in-room movie service at a hotel is just about the most expensive way to watch a movie imaginable. As with snacks and soda, it’s smarter to anticipate that you will want to watch one before checking in and make less expensive arrangements.

Health Club Memberships

Image Source

While not every gym or health club membership is a raw deal, many of them are. In most cases, it’s not the price that’s unjustified but the terms of the contract itself. Bally’s Total Fitness, for instance, hides a clause in their contracts stating that you cannot cancel your membership – even if you lose your job and sincerely no longer wish to use the gym – unless you die or move to a town where there are no gyms. No exceptions are made. Consumer Affairs even reports that a man who provided “military orders sending me to Europe” was denied the ability to cancel his membership. A gym that insists upon charging someone money for a service they are not using and do not wish to use, even when they are given orders to leave the country for combat, is a ripoff in the purest sense of the word!

Subscribe for 642-902 online training by certkiller and get 100% guaranteed success in 642-813 as well as SY0-201 exam.

Posted in Uncategorized

How To Respond To A Noisy Public Preacher

Posted in Uncategorized

5 Tips to Help Improve Your Home Cooking

Written by Dave Lieberman

Why are some people better home cooks than others? Some of it is an innate gift, the same way some people are great at construction or music or athletics or getting the pull-cord lawn mower started on the first try. Some of it is experience, which any grandmother can tell you is acquired only through a lifetime of trial and error.

Some of it, though, is just learning. There are tips and tricks that experienced, good home cooks don’t even think about but which yield better results, even given the same ingredients in a dish. Below are five of these tips that will improve your cooking.

chickenstock.jpg

elanaspantry @ flickr.com CC BY-NC-ND 2.0

Culinary liquid gold. Can’t buy it this good in a TetraPak™.

1. Make your own stock. While there are some good boxed stocks out there–Trader Joe’s has a pretty decent one–nothing beats homemade stock. Save bones from roasted meats (even rotisserie chicken bones will work, as long as the marinade wasn’t particularly strongly flavored) and put them in the freezer. You can use them straight out of the freezer, no defrosting required.

Make the stock on a day when you’ll be home, so that you can keep the flame on the barest simmer (this makes the clearest stock). As you start, you’ll need to skim the protein-laden fluff that floats to the top, and you’ll need to add water now and then to keep the bones submerged, but it’s otherwise a fairly low-maintenance thing to make. Freeze the stock in manageable portions and you’ll have a base that will transport your soups and gravies to a new level.

pizzastone.jpg

neven @ flickr.com CC BY-NC-SA 2.0

The stains give it character.

2. Put a quarry tile in your oven. Your oven is lying to you. It says it’s preheated to 400°F, but there might be a leak in the seal or a misfiring gas jet, and all of a sudden it’s actually 380°F or even 350°F in there, your food isn’t done when you think it should be, and dinner is late or ruined. Even if it’s brand new and perfectly calibrated (lucky you!), all ovens have something called “oven swing”. Ovens don’t run all the time, so the setting of 400°F is actually the average of a range between (if you’re lucky) 390°F and 410°F. If you’re unlucky, it could be as much as thirty degrees on either side.

Adding weight to your oven is the answer. While it will extend your preheat time (from 15 minutes to about 25 minutes is probably sufficient unless you’re actually baking directly on the tile), adding an unglazed quarry tile to your oven will reduce swing significantly and provide a source of pretty constant heat to the oven. You can leave it in the oven all the time. If you take it out to clean it, though, make sure you let it sit outside the oven to dry fully (a day or two) before putting it back in, or it may crack. Baking directly on the tile will result in crispy-bottomed pizzas and much better bread.

Alton Brown is right, incidentally; you don’t need a $30 pizza stone (though if you have one, use it), you can buy an unglazed quarry tile at Home Depot or Lowe’s.

biascutcarrots.jpg

jaxxon @ flickr.com CC BY-NC-ND 2.0

Don’t believe it? Try carrots cut on the bias vs. coins.

3. Cut on the bias. The first thing chefs know that bad cooks don’t is how to hold a knife (hint: don’t point your finger along the back of the knife), and the second is that cutting on the bias changes your food in dramatic ways. Cutting on the bias means cutting diagonally. When applied to vegetables, it increases the amount of surface area and can result in quicker cooking. In the case of fruit with tough peels such as apples, it means that you won’t have a chewy piece of skin completely surrounding the flesh.

In addition, cutting grilled or roast meats (for example, roast pork or London broil) on the bias ensures that you cut across the grain and end up with a more tender bite. If you cut along the grain, the meat will be stringy and tougher, even if it’s a tender cut such as filet mignon.

chickenb00b.jpg

shastamacnasty @ flickr.com CC BY-NC-ND 2.0

Juicy chicken pec starts with bones and skin.

4. Buy bone-in, skin-on chicken breasts. It’s a fact of life that the chicken breast is the most popular seller at the meat counter. It doesn’t have a lot of flavor by itself (it does not, in fact, taste like chicken), but buying it boneless and skinless removes the best chance it has to redeem itself. Those pictures on television of chicken oozing clear juice as it’s sliced (on the bias, of course) are easily done at home. Roasting chicken breast on the bone results in much, much juicier chicken, and leaving the skin on renders the subcutaneous fat down onto the chicken, keeping it moist while protecting it from the heat.

To roast the chicken, preheat the oven to 375°F. Rub the top of a half breast–one “lobe”–with a tiny bit of oil; a quarter of a teaspoon is plenty. If you want crispy chicken skin, called gribenes in Yiddish and an essential component of chopped liver, loosen (but don’t remove) the skinand rub another quarter of a teaspoon of oil directly on the meat. Salt and pepper the chicken, then place it on a dry roasting pan and put it in the oven for about half an hour, until the chicken is done (when pierced, the juices will run clear, not red). Let it sit outside the oven for just five minutes, then slice it off the bone, which is easy to do.

kitchenscale.jpg

ndrwfgg @ flickr.com CC BY 2.0

Feel free to use a more modern model…

5. Learn to weigh ingredients. A cup of flour today is not the same as a cup of flour tomorrow. If you’re scooping out of a bag that’s been knocking around your trunk on the way home from the market, it will weigh significantly less than if you scoop out of a bag that’s been sitting in your cabinet for a week. If you scoop and level, it will weigh significantly more than if you spoon the flour into the cup. The reason is that flour, unlike white sugar, can be compacted. Today’s perfect, ethereal buttermilk biscuit recipe may result in leaden, biscuit-shaped anvils tomorrow, thanks to flour’s tendency to settle in its package. The solution is to weigh it. A digital scale can be a big help here, but even a manual, spring-type scale is better than trusting to measuring cups.

You’ll need to do some research for your recipes. Measure like you normally do, then weigh the flour. Don’t forget to tare (remove the weight of the bowl by putting the bowl on the scale and resetting to zero). If the end result comes out like you like it, you’ll know how much flour to use the next time and you’ll have a much more consistent product. Other things that should be weighed include cornstarch in large quantities, cornmeal (the grind size can affect your weight), butter (those tablespoons on the wrapper are next to useless since they’re not consistently wrapped with the zero line on the end) and any large items like chocolate chips, raisins, dried cranberries, etc.

Posted in Uncategorized

Page 2 of 1012345678...Last »

You will find a blog with varying content here.

Join the Smart people to get the daily updates.

More Subscription Options »