It gets more confusing when you start calling pizzas ‘pies’ though! 
In US chain family and higher restaurants (e.g. Denny’s and TGI Fridays), perhaps; but I’ve often seen meat pies in British-style pubs in the US. I don’t see them as associated with poverty, but more as a foreign cuisine that lends a little more credence to “Ye Olde King’s Head” pub in Santa Monica, California; and similar places.
What Evil Captor said =)
Some of us do actually make savory pies - and people forget that quiche is a savory pie as well [mmmm bacon, onion, spinach, eggs and cheese custardy goodness, what is not to like?] though in our house we also cook medieval and renaissance, so we may make a tart for Ember Day, or a pie of Paris. And need I mention that apate en croute is also more or less a pie?
More and more pumpkin and squashes are getting used - just recently I found several good recipes over on foodgawker. The site is a compendium of recipes found on blogs, not just US but all over. I use the site to make changes so we are not always eating the same 10 meals.
I have heard that the Swedish Chef is known as the Swedish Chef everywhere in the world, except for Sweden, where they call him the Norwegian Chef.
He means that the money you pay by credit card is deposited directly into the business’ account, so then the business has to get cash from somewhere to give to the employee.
- Or, the employee gets their tips by check from the business, perhaps even by direct deposit.
- I have a lot of customers who work in service jobs where one gets tips, and many of them complain that their boss doesn’t give them all (or any) of the tips they get from cards. Former employees of the bar next door come to my shop to get some cash off their cards for tipping because they know the bar owner won’t give credit card tips to his employees.
So you’re right that tipping in cash is better.
More police officers are killed during traffic stops than any other part of the job. Keeping your hands in sight and such is just being polite.
Just offering this for contrast, from the Connecticut town where I grew up:
Any new structure or any addition to an existing structure must comply with the building codes of the state (mostly safety stuff).
No permanent structure could be built within 8 feet of the property line.
The minimum size for a lot you may build a house on was 2 acres.
Within those boundaries, go for it.
Yeah, drawing all those tiny little states can get tedious, And clearly by the time we reached the Mississippi we just wanted to get it over with. 
That’s really cool. I compared Africa to the state of Illinois:
http://mapfight.appspot.com/africa-vs-us.il/africa-illinois-us-size-comparison
I’ve seen some places where if you tip by credit card, they enter the amount in the register and simply take out the cash value of the tip from the till itself, giving it directly to the server.
We don’t have a savory dessert pie, no. We have them for meals, as noted by previous posters. If there’s something spicy in a dessert it’s in tandem w/ something sweet - chili in chocolate, pepper in peach compote, etc. Even key lime pie is tart and sweet at the same time.
Squashes other than pumpkin are used more frequently b/c they have more flavor; we’re particularly fond of spaghetti squash here, and we use zucchini squash finely chopped in baking.
I don’t make quiches, but I do occasionally make a pot pie of some sort. I admit to using frozen pie crust, but otherwise, my chicken, turkey, and beef pot pies are generally completely from scratch, including the gravy. It’s how I use up the last bits of roast beast. I also make a tuna pot pie, but that’s mostly from cans. Pot pies are quite good in colder weather, especially with a salad or a mixed fruit plate.
Re:savory pumpkin dishes - the only time I see them on a consistent basis locally, outside of soups, are in Thai restaurants. “Pumpkin curry” is a fairly popular menu offering around these parts.
On the sweet side, pumpkin bread is also reasonably ubiquitous, less so than banana bread, but probably about on par with or even a little more common these days than zucchini bread ( same concept ).
No, wrong joke, that was Prince Albert…
I once spent a six-month deployment craving one of those…
No one has mentioned that most canned “pumpkin pie filling” is some other kind of squash.
Buildings on the register of historical buildings have strict restrictions on what can be altered on them
Where in the world do you live where this doesn’t happen?
I have had chicken pot pies at both Bakers Square and Marie Callender’s (both chain restaurants, both of which also sell a wide range of sweet pies). I think they do beef pot pies too. Moffet’s in Arcadia California is a whole business, restaurant and shop, completely based around chicken pies (though they do beef ones too).
The person who said there are no savory pies in America is just wrong.
And what’s a Chicago deep dish but a savory pie? Anything you have to eat with a fork isn’t really a pizza.
Agreed, it is some kind of casserole. Even a calzone is a more pizza-like product as silverware is optional; but that wet, drippy ‘deep dish’ tomato, cheese and meat pie is a casserole.