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Dirty dishes in the sink? Almost a quarter of Gen Z say they let their plates and cutlery marinate for THREE DAYS before cleaning them

Dirty dishes in the sink? Almost a quarter of Gen Z say they let their plates and cutlery marinate for THREE DAYS before cleaning them

Daily Mail​11 hours ago

It will do nothing for their reputation as the most entitled, coddled and lazy age group – but a survey now suggests Generation Z are the worst for leaving dirty dishes festering in the sink.
Almost a quarter (22 per cent) of those aged 16 to 26 said they leave the washing-up piling up for three nights before taking action.
That compares with just 13 per cent of millennials aged 27 to 42 who said they leave dirty dishes that long, 9 per cent of Generation X (43 to 58) and just 3 per cent of Baby Boomers, aged 59 and over.
Men are twice as likely to let the dishes fester, with 13 per cent leaving them for three nights compared with just 7 per cent of women.
Across the board, 40 per cent of people do the dishes straight away, whereas a squalid one in 100 will leave them for a week or more.
Geographically, Sheffield residents are the worst at washing-up, with 43 per cent saying they leave dishes overnight, followed by Plymouth (41 per cent), Cardiff, (37 per cent) and Leeds and Birmingham (36 per cent each).
Cleaning brand Astonish surveyed 2,001 adults for the poll.
Spokesman Nick Moss said: 'Leaving dirty dishes in the sink overnight isn't ideal – it can be unhygienic.
'But a third of people don't seem to have any qualms about it.
'Less than half do them straight away, which is surprisingly low.'
The poll also found that a third of people cleaned under the sofa just once a month or less.

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Dirty dishes in the sink? Almost a quarter of Gen Z say they let their plates and cutlery marinate for THREE DAYS before cleaning them
Dirty dishes in the sink? Almost a quarter of Gen Z say they let their plates and cutlery marinate for THREE DAYS before cleaning them

Daily Mail​

time11 hours ago

  • Daily Mail​

Dirty dishes in the sink? Almost a quarter of Gen Z say they let their plates and cutlery marinate for THREE DAYS before cleaning them

It will do nothing for their reputation as the most entitled, coddled and lazy age group – but a survey now suggests Generation Z are the worst for leaving dirty dishes festering in the sink. Almost a quarter (22 per cent) of those aged 16 to 26 said they leave the washing-up piling up for three nights before taking action. That compares with just 13 per cent of millennials aged 27 to 42 who said they leave dirty dishes that long, 9 per cent of Generation X (43 to 58) and just 3 per cent of Baby Boomers, aged 59 and over. Men are twice as likely to let the dishes fester, with 13 per cent leaving them for three nights compared with just 7 per cent of women. Across the board, 40 per cent of people do the dishes straight away, whereas a squalid one in 100 will leave them for a week or more. Geographically, Sheffield residents are the worst at washing-up, with 43 per cent saying they leave dishes overnight, followed by Plymouth (41 per cent), Cardiff, (37 per cent) and Leeds and Birmingham (36 per cent each). Cleaning brand Astonish surveyed 2,001 adults for the poll. Spokesman Nick Moss said: 'Leaving dirty dishes in the sink overnight isn't ideal – it can be unhygienic. 'But a third of people don't seem to have any qualms about it. 'Less than half do them straight away, which is surprisingly low.' The poll also found that a third of people cleaned under the sofa just once a month or less.

TOM PARKER BOWLES reviews Pasture: ‘The steak is properly seasoned and gloriously charred'
TOM PARKER BOWLES reviews Pasture: ‘The steak is properly seasoned and gloriously charred'

Daily Mail​

timea day ago

  • Daily Mail​

TOM PARKER BOWLES reviews Pasture: ‘The steak is properly seasoned and gloriously charred'

Pasture is a steakhouse in Birmingham 's city centre, airy, cavernous and flooded with light. There's a glass-fronted ageing room, in which sit various hunks of cow, the dark crimson flesh swirled with alabaster fat. And despite it being a Monday lunch time, the place is encouragingly busy, with tables downing wine and beer with the sort of thirsty gusto usually associated with a Friday afternoon. Part of a small group of restaurants (there are two others, in Bristol and Cardiff), Pasture takes its provenance seriously. Its steaks are hewn from British grass-fed beef and dry aged in the aforementioned chamber, while much of the produce is grown at the restaurants' Somerset farm. The birch charcoal used in the vast grills is a by-product of the furniture industry (who knew?), while most of the bread, beer and ice cream is reassuringly local. So far, so sustainable. But while this is all highly commendable, it counts for the square root of bugger all if the food is second rate. Which it's not. There's a plump lozenge of char siu pork belly, soft as a sybarite's resolve, with a crisp curl of crackling, and a blob of wonderful barbecue sauce. Short-rib croquettes, expertly fried, have a low, sonorous moo. Then steak, half a kilo of Chateaubriand, cooked rare, properly seasoned and gloriously charred. I usually prefer the lustier chew of a sirloin or rump, but this is a magnificent piece of meat, with the deep savour of a life well lived. There's even a whisper of funk. Fat chips are fried in beef dripping, and are very fine indeed, especially when dipped in a pot of brown butter béarnaise. Chimichurri, verdantly perky, stops things getting too overwhelmingly rich. Even the tomato salad, so often a sullen, fridge-cold afterthought, is filled with intensely sweet, room-temperature fruit. Service is as good as you'll find anywhere, warm but well-drilled. And this is a place where lingering is positively encouraged, and an espresso martini (or two) makes the perfect pudding. Creating a successful restaurant is about so much more than just food – it's an eternally whirring machine, made up of a hundred different parts, greased by pure hard graft. Pasture does what it does very well indeed and is proof, if proof be needed, that there are shards of the joyous in the general doom and gloom.

How using a full stop could give away your age
How using a full stop could give away your age

Telegraph

time2 days ago

  • Telegraph

How using a full stop could give away your age

Using a full stop in texts could be giving away your age, an expert has suggested. Noël Wolf, a linguistic expert, said young people – aged from 13 to 28 – were rewriting the rules to 'shift' the meaning of inverted commas, quotation marks, ellipses, full stops and the dash. Using a full stop could actually be conveying a blunt tone, which Generation Z avoida, she told The Telegraph. Traditional usage of various punctuation marks has now been upended, with quotation marks used to imply irony or sarcasm rather than speech and full stops used to convey passive-aggressive bluntness instead of the neutral sentence ender. Meanwhile, ellipses are used to suggest awkwardness or hesitation and commas and dashes repurposed to signal emphasis and to mimic spoken language rather than a pause in the sentence. Ms Wolf cited writers' varying approaches to punctuation use, such as James Joyce and Cormac McCarthy, and their minimal use of punctuation to 'set a particular tone'. 'It's only natural, then, for contemporary writers to embrace this evolving function of punctuation and use it to convey more than just a pause or breath in a sentence,' she added. The language expert also pushed back on the idea that these practices are eroding grammar, instead arguing that it can be more 'emotionally precise'. It comes after it was revealed the semicolon could be dying out after its use has more than halved in two decades, according to language app Babbel. Young people who do not know how to use semicolons were shown as being behind the decline. Ms Wolf added that Gen Z is one of the 'main forces behind this shift in punctuation use' after they 'mainstreamed' new meanings on social media, but claimed it does not signal grammar is 'being destroyed'. She explained that having grown up largely on digital platforms, young people need to use punctuation 'as a way to convey the intended tone of a written short-form message when the tone may not be obvious'. 'Social media is, without question, the main driver behind this evolution,' Ms Wolf continued. 'Platforms like TikTok, Instagram, X and messaging apps have shaped a kind of informal digital writing style that prioritises tone, brevity, and relatability. 'In these spaces, punctuation becomes a crucial stand-in for the cues we'd normally get from tone of voice or facial expression.' She said: 'Grammar isn't being destroyed; it's being stretched to fit new modes of communication. For example, using quotation marks for sarcasm and ellipses for uncertainty 'mirrors real speech more closely' and marks an 'intuitive adaptation to digital life'. Ms Wolf added: 'What might be considered 'wrong' by traditional grammar standards can actually be emotionally precise.'

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