"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking > Road Food
Reply
 
Thread Tools Display Modes
 
Old 03-01-2011, 10:12 AM   #71
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by PattY1 View Post
Fine dining in MHO is paying far too much for far too little food that is artistically stacked on a plate encircled with goo and sprinkled dried herbs.


I am sorry you have never had the opportunity to experience a truly fine dinner, then. If that is the highest compliment you can pay to a fine dining restaurant. It's not something to indulge in every week, or regularly in any way, but for those very special occasions, the meal, the service, the ambiance can be truly mind blowing.
Quote:
What things?
Those things I spoke of in the above paragraph.

Quote:
I have never in my life just hung around in a restaurant for longer then a cup of coffee after a meal.
Quote:


Going out to dinner is "part" of a evening, not the whole event.
I'm sorry you feel that way. For me and my family and friends, going out to dinner IS the evening. And it doesn't have to be a 3-Star to be an event. And when "all the stars are aligned" it doesn't have to be an expensive dinner to be incredibly special.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-01-2011, 10:24 AM   #72
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by cmarchibald View Post
I'm torn on this issue. I completely understand why, as a diner, one would not want to be rushed or feel restricted to any kind of time limit. However, as a former server, I recall all too well the nightmare of customers who would occupy a table in my section for 4 hours or more, costing me tips, only to stiff me in the long run with a stingy tip. As a server I had no problem with people wanting to take their time, I just wished they understood that I paid my rent one tip at a time, and that by taking a table in my section for a long time I couldn't "turn the table" in order to get more tip by sales volume.

I once had a table with 4 adults. When they sat down they told me they were old friends who hadn't seen each other in a long time and wanted to visit, and warned me that they would be there for awhile. I smiled and told them they were welcome to stay as long as they like, and that I would stay out of the way and allow them to visit but always be nearby if they needed anything. I kept their drinks flowing, I kept their dishes cleared, I gave them plenty of space.....they stayed in my section for 6 hours. Their bill was over $150 and their tip was $5. On the way out they thanked me profusely for taking such good care of them, even stopped my manager to tell him how much they'd enjoyed their meal and my service. That's great, thanks, but it doesn't help me pay the rent. And the reality is that those people cost me about $100 in tips that night....between what they should've tipped for their meal and the amount of time they cost me in turning tables.

Servers live on tips, they still make only $2.13 an hour in almost every restaurant in the US. So if you want to sit in a restaurant for 6 hours and visit with friends, by all means, knock yourself out....but please remember that you are costing your server money, and if your service was really good or outstanding.....tip accordingly.
I know all that. Sadly, all too many consumers don't get it. In large cities in the US, the going rate for tips is 20%. As an industry person, I ALWAYS tip at least that. And if I'm out with someone who is the payor and I see them short-tipping, I will make up the difference. I am in no way affluent, money-wise, but short-tipping service persons is totally unacceptable.

[For the folks who will read this and say they short tip for poor service, I say this to you. When the service is poor, have an immediate word with the manager or owner (if on premises). And before you short the server, be sure alert them that the attention they are giving to the details of your meal is not acceptable. Everyone has a bad day. but servers are not entitled to take that out on their customers, just as you are in error when you short tip for what you perceive as poor service w/o taking some action to correct it.]

Were your experiences in the US or Philippines? I have no clue what the customs are there.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-01-2011, 10:47 AM   #73
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
When did 20% become the accepted tip? 15% has always been the norm. Now I see restaurants helping you out with tipping guides with 18%/20%25%... rarely do they mention the standard 15% anymore.

If I get horrible service I will short the tip. If they don't want to do their job I don't want to pay them, however I also tip more when I get good service. Sadly the standards for good service seem to have gone down while the standards for acceptable tip have gone up.

And yes, I have waited tables.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-01-2011, 10:48 AM   #74
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,258
Quote:
Originally Posted by ChefJune View Post
[/COLOR][/B]

I am sorry you have never had the opportunity to experience a truly fine dinner, then. If that is the highest compliment you can pay to a fine dining restaurant. It's not something to indulge in every week, or regularly in any way, but for those very special occasions, the meal, the service, the ambiance can be truly mind blowing.
Those things I spoke of in the above paragraph.

[COLOR=magenta][COLOR=black]
I'm sorry you feel that way. For me and my family and friends, going out to dinner IS the evening. And it doesn't have to be a 3-Star to be an event. And when "all the stars are aligned" it doesn't have to be an expensive dinner to be incredibly special.


Amen, June.

Your gracious recommendations of Taillevent and Willi's Wine bar come to mind.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-01-2011, 10:49 AM   #75
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,258
Quote:
Originally Posted by FrankZ View Post
When did 20% become the accepted tip? 15% has always been the norm. Now I see restaurants helping you out with tipping guides with 18%/20%25%... rarely do they mention the standard 15% anymore.

If I get horrible service I will short the tip. If they don't want to do their job I don't want to pay them, however I also tip more when I get good service. Sadly the standards for good service seem to have gone down while the standards for acceptable tip have gone up.

And yes, I have waited tables.

My standard is more like 25%. Particularly if I have had good service and plan to go back.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 03-01-2011, 11:05 AM   #76
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by ChefJune View Post

[For the folks who will read this and say they short tip for poor service, I say this to you. When the service is poor, have an immediate word with the manager or owner (if on premises). And before you short the server, be sure alert them that the attention they are giving to the details of your meal is not acceptable. Everyone has a bad day. but servers are not entitled to take that out on their customers, just as you are in error when you short tip for what you perceive as poor service w/o taking some action to correct it.]
While I understand the sentiment behind this, I am not sure I agree that the patron should have to speak their mind before short tipping for bad service. It should not be on the patron to have to do something about it. Servers rely on tips and I feel they should be tipped fairly. If they do not do what is expected of them that one vehicle for conveying that is the tip. Some patrons would find it uncomfortable to have to talk to someone and let them know their employee did not do a good job. My wife is a manager of a call center. She spends all day telling people what they are doing wrong. When she goes out to eat it is to get away from the stress of work. She hates telling people what they are doing wrong. At work it is her job and she gets paid for it. Out to eat it is not her job and she should not have to do it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-01-2011, 11:38 AM   #77
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by GB View Post
While I understand the sentiment behind this, I am not sure I agree that the patron should have to speak their mind before short tipping for bad service. It should not be on the patron to have to do something about it. Servers rely on tips and I feel they should be tipped fairly. If they do not do what is expected of them that one vehicle for conveying that is the tip. Some patrons would find it uncomfortable to have to talk to someone and let them know their employee did not do a good job. My wife is a manager of a call center. She spends all day telling people what they are doing wrong. When she goes out to eat it is to get away from the stress of work. She hates telling people what they are doing wrong. At work it is her job and she gets paid for it. Out to eat it is not her job and she should not have to do it.
I'll agree with this. The tip should most definitely reflect the service given, be it more or less that the "expected" amount. I don't go to a restaurant to verbally tell someone or their boss what kind of job they are doing.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-01-2011, 11:50 AM   #78
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by FrankZ View Post
When did 20% become the accepted tip? 15% has always been the norm. Now I see restaurants helping you out with tipping guides with 18%/20%25%... rarely do they mention the standard 15% anymore.

If I get horrible service I will short the tip. If they don't want to do their job I don't want to pay them, however I also tip more when I get good service. Sadly the standards for good service seem to have gone down while the standards for acceptable tip have gone up.

And yes, I have waited tables.
20% has been standard for at least the past 5 years, Frank. Some folks sadly insist on sticking to the old standard. In 2011, $2.13 an hour is really not a living wage.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-01-2011, 11:55 AM   #79
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by jennyema View Post
Amen, June.

Your gracious recommendations of Taillevent and Willi's Wine bar come to mind.
Jenny, I'm a big collector of what I call "fine dining at bargain prices" restaurants. I'm only too happy to overtip the servers in those places.

In France, however, a sizable tip is part of the bill one pays, so when one wishes to reward exceptional service (or a bunch of freebies from the chef) 5-10% is considered really generous.

One of my favorite fdbp places is next door to Willi's (same owner) called Maceo. Gorgeous, historic room, fantastic food, exemplary service.... click on the name for details.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 03-01-2011, 12:38 PM   #80
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,633
Although short tipping or no tipping do send messages, the servers for the most part, IMO, have no idea whether they were due to bad service, cheap customers, or European tourists (in case of no tip).
__________________

__________________
roadfix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.