During World War II, the Japanese developed a system of bombing the U.S. by unmanned balloons made of paper sent thousands of miles across the Pacific. It sounds as crazy as the bat bombs the U.S. Navy developed. But the atom bomb was once a crazy idea, too.
Through experimentation, Japanese researchers found that at just over 30,000 feet altitude, the jet-stream could carry a large balloon about 5,000 miles across the Pacific in three days in late autumn when the stream was strongest.
They then developed an extremely clever, and simple, mechanical device to automate the flight of the balloons and release the explosives. To prevent too much fluctuation in altitude as the temperature changed in the night vs. the day, engineers created a system controlled by barometric sensors. If the altitude got too low, below 30,000 ft, a small charge would fire, ejecting two sandbags mounted on a spoked wheel containing other sandbags and the explosive devices themselves. When the temperature heated up in the day time and the balloon rose above 38,000 feet, barometric-controlled valves would automatically open, releasing hydrogen and thus lowering the balloon to the desired level.
The control system was set up to last just three days at which point (in theory) there would be no sandbags left, just the incendiary devices ready to be released once the balloon dipped below 30,000 ft. At this point, the balloon would theoretically be over the U.S. and incendiary devices ranging from 5 kg to 15 kg would be released. A fuse would also be lit which would burn for approximately 84 minutes before igniting the balloon itself with its 19,000 or so cubic feet of hydrogen then exploding.
Could this weird system actually work? It indeed did, but not as well as the Japanese had hoped. Still, there were American casualties of the balloon bombs. Read what happened at Gizmodo.
Comments (1)
On the other hand, years ago, I was with a large party (18 of us) that each had their own expense reports, so we had to have the check divided amongst us. I thought the waitress was rude and not very competent, thus I subtracted the already-included tip--thus giving her nothing.
Before anyone attacks me, know this: my expectations are fairly low on what constitutes the achievement of a 20% tip: get the orders right (or make them right) and stop by during the meal (at least once) to check on things. I know being a waiter/waitress is a hard job and tips are usually shared.
What is "massively over-tipping?" Tipping 30% on a $20 meal costs an extra two dollars over a 20% tip.
I tip 20% after tax in general, maybe add a few bucks (upping it to 30-35%) if the server is really pleasant and attentive. If the server is a rude idiot that takes 30 minutes to bring out water, let alone take our order, I'll tip a dollar regardless of the bill. Then on the way out say, "Hey, sorry you're having a bad day, I hope it gets better."
As I said, working in the service industry sucks. No reason to beat them down for having an off day.
Oh, and of course I don't tip where the tip is already figured into the bill.
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If you're saying this as a waitress (I'm guessing no), then you obviously have not learned the 'trick' of giving your customers exceptional service to get exceptional tips. Though I'm sure I could be wrong, I have a feeling that the greater percentage of truly good waiters/waitresses would HATE to have their tips taken away from them.
If you're saying this as a paying customer (I'm guessing yes), you will be truly HORRIFIED at the DRASTICALLY increased prices you will be paying across the board, if restaurants/bars/pubs would ever go to hourly based pay of its staff, rather than the current tip-based system.
Yes, tipping can be a hassle, but it tends to guarantee (in theory, anyway) the lowest possible prices for food (and drinks) ordered off a menu.