Uncle Liu's Hot Pot, Gallows Road in Merrifield - Szechuan Now Run by the Owners of Tempt Asian

[goodeats]

I wanted to post this in case anyone had a chance to check this place out tonight and report back. The advertisement and initial report in the Chinese newspaper made it sound wonderful and a great replacement for what Bob's 88 Shabu Shabu could have been.

The newspaper reports that this place is opened by Mr. Liu of Chengdu Xiaoguan (Cheng du little cafe), but I can't recall if this is the chinese name of Hong Kong Palace right now -- could someone verify?

Anyway, the newpaper reports that all the stocks are homemade and there are various stock options to choose from (chicken, fish, red meat-based). Also lots of spiciness involved. The hot pot is from 3:00pm onwards, but no price is given in this report.

The newspaper also reports that the owner went back to China last year for two month and ate at various hot pot place in Chengdu and Chongqing.

Chinese name: Old Liu's Hot Pot City (Lao Liu Huo Guo Chen)

English name: Uncle Liu's Hot Pot

2972 Gallows Road

Falls Church, Virginia

703-560-6868

Buffet from 11:00am to 3:00pm

Hot pot from 3:00pm to 12midnight

*Don - if this is posted anywhere, could you merge it? Thanks.

[TheMatt]

Ooh, near the Red Cross place I donate my blood at! I wonder if we lonely, single folk can do the hot pot or whether it's an "X people minimum"?

Either way, wanna go!

[gnatharobed]

IThe newspaper reports that this place is opened by Mr. Liu of Chengdu Xiaoguan (Cheng du little cafe), but I can't recall if this is the chinese name of Hong Kong Palace right now -- could someone verify?

Chengdu Xiaoguan is indeed Hong Kong Palace.

[Ericandblueboy]

On a related note, isn't Joe's Noodle House Uhr-May (sorry don't know the spelling) Xiaoguan in Chinese?

Yes, it means little joint/restaurant. Typically hot pots are served in a communal pot at home. When I was in Xi'an, we went to a hot pot restaurant where everyone has his own individual hot pot. I wonder if they use individual sized hot pots at Liu's - I'm sure this is much more palatable for Americans who don't want to swap spit while dining.

[DonRocks]

Marginal Revolution readers: Trust Tyler's recommendations - I've been a fan of his for years. Thanks for stopping by (and stopping by you are, in droves).

Cheers,

Rocks

[Aguirre]

I went for the hot pot a few days ago and then tried the lunch buffet yesterday. For the hot pot, I'm a big fan of the flavors in Szechwan cooking, but I had never had hot pot before. The servers were very helpful with suggesting how many meats and veggies to order for the hot pot. We ended up getting a split hot pot that was half classic spicy and half of what they called mild, which was a a cloudy white broth (I'm not sure what the stock base was, mushroom maybe?). To put in the hot pot we got cilantro, Chinese cabbage, dumplings (which ended up being filled with spinach), dired bean curd, wood ear mushroom, flounder, and spicy beef. We also got the sauce buffet. My favorite sauce was the tofu sauce which was a creamy white sauce that had a spicy-garlicky flavor similar to a horseradish sauce. Overall I thought everything was very good, but I feel like I was the limiting factor on the quality of the meal. With more experience matching ingredients and sauces, as well as with knowing how long to cook each item, I think this could really be outstanding. I'll be back.

For the lunch buffet I went close to 2:00 so some of the dishes had been out for awhile, but they still had about a dozen or so dinners and were still brining out fresh dishes. The whole buffet was filled with dishes. Starting at the front they had a block of cold salads (pickled cucumbers, seaweed salad, cold szechwan noodle, ginger chicken, etc.), then they had a block of dumplings and steamed buns (bbq pork buns, pork dumplings, shrimp dumplings, etc.), 2 blocks of szechwan dishes, a block of american Chinese dishes (beef and broccoli, general tzo, etc.), a block of desserts, and then 4 soups (duck congee, egg drop, hot and sour, and something else I can't remember). My favorites were the the cold salads especially the cold szechwan noodle (which was too mild, but still good) and the ginger chicken, which was very tender and had been cooked just right. I also liked the kung pow chicken, which was the spiciest of the dishes I tried. It had a fair amount of szechwan peppercorns and some heat. Still it didn't have as much of a punch as the Hong Kong Palace dishes. The other szechwan dishes I tried tasted very mild to me. The ma po tofu for example had no heat or numbing. They also had some shrimp and bean curd blocks, and other assorted fish dishes that I liked. As well as a chille chicken dish like the one at China Star, but it didn't have the heat or other flavors that that version has.

Overall, I thought there were enough good dishes and flavors that it was more than worth 8 bucks. I'll probably go again, but only if I can go closer to when they open. Also, I'm not sure the buffet can be sustained at this level. The selection was enormous for how many people where there when I was there, and it looked like the american chinese dishes where the popular ones. I'm worried that to remain viable they will have to cut their selection and dumb things down further. I'm eager to try the buffet on the weekend to see if it draws a larger crowd of people who want the szechwan offerings.

[xdcx]

We went last night. We got a 50/50 hot pot. half spicy and half mild. The broth is apparently beef, pork and chicken based. We had been to Bob's up in Rockville before so we weren't total novices, but one of the staff was extremely helpful and explained the right order and helped us cook. The spicy was quite spicy and did have a numbing effect. The mild broth was also very good. We put mushrooms, chinese cabbage, seaweed and chrysanthemum greens in both. We cooked chicken and cuttlefish in the spicy broth and scallops and fish balls in the mild. This ended up being way too much food for 2 but we got a good combo of tastes and textures. The sauce bar is going to take a lot of trips to figure out what to get and how to combine it. This was easily one of the best experiences we've had at a restaurant and the staff has a lot of reason for the pride they showed in the food. They were friendly and helpful and I can't say enough nice things about the meal we had.

[TheMatt]

Went to Uncle Liu's today for the lunch buffet, which was quite good, maybe the best Chinese buffet I've ever seen. Not the best Chinese ever, no, but the best buffet. Mainly this is due to the variety on display. Sounds like much of what Aguirre saw when he/she went was there today.

Perhaps there was a bit more dim sum than there is during the week. Dishes like pork in bean curd, radish cake with sausage (I think), leek cakes (these were *good*, stuffed with leeks/green onions), chicken feet, many more. I'd have to go during the week to see if these are there then (or Aguirre might know). I do agree that the Sichuan dishes weren't as spicy as they could/should have been, but it didn't stop me from filling up on pickled cucumber, spicy bean curd noodles, and some cold chicken dish that was amazing. Beyond that, the duck and pork congee was good, they had this unique (to me) taro soup. There were quite a few vegetarian dishes, which I was glad to see. I know it's against the "get your money's worth" style of buffet eating, but, hey, I like veggies.

Unlike Aguirre, I went right about at 11 (when they open) and I was surprised to see pretty much the whole buffet filled. Usually if you get to buffets at opening, there are about half the dishes not yet added. Of course, you also risk getting dishes made long ago in preparation for opening, but I didn't find any like this. I was alone at that point, but by the time I left, more and more were coming in, which was good to see. Many of them got the pho that you can get with the buffet, enough that I'm going to try it next time I go.

[Ericandblueboy]

I've been to the buffet before and after it became Uncle Liu's. The items didn't change much although I think the quality might have improved slightly. At $8 or $9, it's quite a bargain., especially since most of the food is authentic and somewhat tasty. I have been to alot of Chinese buffets and most of them really suck (e.g., Peter Pan, Harvest Moon). Even the Chinese buffet counters at Vegas casinos suck (Bellagio and Wynn comes to mind). The dim sum items here are pretty decent, especially if you compare them to the food counter inside Great Wall. Still, buffets can't compare to cooked to order dishes and the buffet itself isn't worth driving any sort of distance for. It's a good deal and a quick meal if you happen to be in the neighborhood.

[Soup]

You and I may be the only one who doesn't think much of about the food at the great wall food counter. Last time I got it, the food had this strange matallic taste and I could not eat it. I will never go back. Happy go market food counter has better food but maxim is better.

Have you done the hot pot thing at Uncle Liu's yet?

[Ericandblueboy]

Have you done the hot pot thing at Uncle Liu's yet?

I associate hot pots with winter - so I'm waiting...

[Ilaine]

You and I may be the only one who doesn't think much of about the food at the great wall food counter. Last time I got it, the food had this strange matallic taste and I could not eat it. I will never go back. Happy go market food counter has better food but maxim is better.

Happy Go is out of business, at least it was a week or two ago. What is this Maxim of which you speak?

[lion]

It's was a fun experience, very tasty and enjoyable evening. The staff is young and very helping.

Suggestions: Come with a big group at least 4, plan to spend 2 hours and do the split hot pot.

[Ericandblueboy]

Had dinner at Uncle Liu's but no hot pot for us. I did see other people eat it, it's a communal hot pot. Yes, you're all cooking in the same pot. For that reason, I'm not sure it's really a candidate for $20 Tuesday. The cooked dishes we ordered tonight - garlic fried fish (bland), sautéed A greens/veggies, scallion beef (where's the beef?), and spicy wontons were so so - not as good as HKP. Oh yeah, no booze of any sort yet. Actually, I don't even know if they're applying for a license.

[deangold]

Tried the hot pot today for lunch. We ordered the half and half with lamb, chrysanthemum leaf, lotus root, dried bean curd stick and enoki mushrooms {they were out of the king mushroom}. The lotus root and the mum leaves were particulary good.

We made two dipping sauces, one what what seemed to be similar to if not actually shacha sauce spiked with hot oil, cilantro, garlic sauce, soy & black vinegar, and the other a pink tofu sauce with green onion, vinegar, lots of garlic & soy. Both were good with "stuff" cooked in the not spicy side and the tofu sauce did particularly well with the spicy broth dipped "stuff".

We had to ask for bowls to enjoy the broth at the end.

Speaking of stuff, we were stuffed with this amount of food. In fact, the problem is that you really need more folk at the table to enjoy it properly. I would order no more than 2 ingredients per person so with 8 people, you could order 12 ingredients and be out for well under $20 a person. They have a table that can hold 12 and one for 10 so large groups are not a problem.

While the quality of the ingredients varied, and the length of the list was shorter than at the late lamented Bob's, the overall experience was better here than at Bob's with either the Shabu Shabu broth or the Hot Pot they added later. I would recommend wearing dark red or a rain coat if having the spicy broth.

$37 for 2. The parking lot is a real pain in the pork butt on a Sunday. The lack of beer is just short of criminal. Service was good one they got over their horror of us not needing instructions.

[deangold]

Our 3rd visit was our best yet....

pork {got belly!}, cuttlefish {cook in the tame half of the half and half} is the way to go, surf clam {ditto}, aa vegetable which was delicious whatever it was, soft tofu, king mushrooms, coriander {a huge plate of cilantro}. Apparently they are trying for a beer wine liscense.

[DrXmus]

Anyone had the basic non-hot pot food at Uncle Liu's? I live very close and need a new take-out joint that my wife and I both like. Based on the menu, it looks like it may be authentic Szechuan with spice and numbing.

[PollyG]

We took my 70-something in-laws and 10 year old yesterday evening and went with the spicy and chicken broth half and half combo. The kid had the chicken broth pretty much to herself, while the 4 of us worked on the spicy side, which was certainly not lacking in flavor or szechuan peppercorns. We should have asked for a second ladle for that side; 4 people sharing 1 ladle leaves too much empty plate downtime. We had: lamb, king mushroom (giant oyster mushrooms), watercress, taro, lotus root, chicken dumplings, wide noodles and fish. Of those, I might skip the fish and watercress in the future. The fish was too delicate and didn't have much flavor on its own, even when cooked on the chicken side. The lamb was exceptionally good, probably mutton based on the strong flavor. The taro and lotus root were good texture items.

My in-laws are an interesting mixture of seasoned international travelers and food-frightened Americans. They're fine with spicy food after a trip to Thailand, but offal and meat on the bone bother them. So there was no offal this time around. I think that honeycomb tripe would do particularly well with the spicy broth, and our daughter likes tripe.

Our server was very helpful in giving us estimated cooking times for various items and telling us which ones would be done when they floated to the top. She also guided us through the sauce bar.

Total bill was around $60 for 5 stuffed people. Oh, and my in-laws want to go back for the lunch buffet now.

[deangold]

Our planned last visit feel victim to my biggest pet peeve int he restaurant business. We arrive at 11:40, the restaurant is open till 12:00 midnight. Of course we are denied seating.

We say "Why? your open sign is on?"

They say "We close at Midnight"

I pull out me cell phone and look at the time and its 11:40 and I say so.

We are told "You will sit a long time. See you next time!"

If your open sign is on and you posted hours say you're open till midnight, please be open till midnight!

[Soup]

Our planned last visit feel victim to my biggest pet peeve int he restaurant business. We arrive at 11:40, the restaurant is open till 12:00 midnight. Of course we are denied seating.

We say "Why? your open sign is on?"

They say "We close at Midnight"

I pull out me cell phone and look at the time and its 11:40 and I say so.

We are told "You will sit a long time. See you next time!"

If your open sign is on and you posted hours say you're open till midnight, please be open till midnight!

I've been wanting to try this place for a long time (have had lunch there many times but not the hot pots). The weather is cooler and we are fast approaching hot pot weather. I believe HotPOTS work best with a larger group? Anyone out there wanting to try this place?

[weezy]

I've been wanting to try this place for a long time (have had lunch there many times but not the hot pots). The weather is cooler and we are fast approaching hot pot weather. I believe HotPOTS work best with a larger group? Anyone out there wanting to try this place?

I'd like to go. Hope it's a time & date that I can make it.

[glee4]

I would be interested in going. Keep me updated on time and date.

[thistle]

Definitely something I'd like to try-I also want to hit their lunch buffet. I haven't found any good Chinese places on my side of town (S. Rt. 1, nr Ft. Belvoir), I usually just pick up lunch specials from China Garden over in the Kingstown shopping center (& on that note, I can't wait until they open a Wegman's there).

[Ericandblueboy]

Some general guidelines to eating hotpot.

Drop non-absorbent stuff that takes more time to cook in right away. E.g. - meat balls, tofu, taro, dumplings, etc.

Fresh protein should be cooked quickly, usually just long enough to make sure it's done. Just swish and eat.

Leafy Veggies (e.g., napa cabbage) and cellophane noodles go in last - they absorb too much stock, finish the meal with a bowl of stock with noodles and leafy veggies.

As for saucing, your base should be mostly soy, I like to add a raw egg yolk to thicken the sauce, then add scallions, Chinese BBQ sauce (satay), hot sauce, chili peppers, etc. You keep the sauce in your own bowl, dip whatever you want to eat in it.

Keep the proteins simple - beef, pork, lamb, shrimp are typical. Tripe takes very little time to cook but are delicious if you can deal with offal.

Order lots of meatballs - fish, shrimp, beef, pork are all good.

I still haven't been to Uncle Liu's for their hotpot but I'll make more recs after I've been. Great Wall next door sells hotpot skimmers for $1.39 each.

[goodeats]

Great Wall next door sells hotpot skimmers for $1.39 each.

Why does one need a skimmer? I ask because our family has not used one for hot pots, so I have no idea of its function.

[Ericandblueboy]

Why does one need a skimmer? I ask because our family has not used one for hot pots, so I have no idea of its function.

So you don't dip your chopsticks in the broth. We just started using them.

[ktmoomau]

Had a nice evening out the other night with Sthitch and Ericandblueboy and spouses here. It was my first hot pot experience so I have nothing to compare it to. Overall I liked it, but I can see how it could be kind of a seasonal thing. I don't think I would want hotpot in summer.

We had a half hot half mild pot. I loved the hot side the oil and broth just had so much flavor, but I thought it was nice to have the mild pot, although I think others at the table were less whelmed with it. I liked the mild pot for cooking pea shoots because the hot overwhelmed their flavor. I also liked it for the lamb because then you could taste the lamb and dipping sauce you made, as well as, fish balls and dumplings which I liked absorbing a brothy flavor instead of the hot. But the hot was excellent for everything else.

Highlights for me were definitely the pea shoots, rice noodles, wood mushrooms and meatballs. I really liked the greens in the hot pot. The lamb, tripe and etc were all good, but I think I like those things better grilled not boiled. The shrimp and fish balls really benefited from the boiling in the flavors.

But it was so much fun with a group. Watching people cough, sneeze and etc was actually pretty comical and made it a fun dinner. And all the reaching and sharing made it very interactive. All in all it was fun and nice for a cold night.

They said you got rice, we never got it, but didnt' really need it especially with all the greens.

[Sthitch]

I also liked it for the lamb

Watching people cough, sneeze and etc was actually pretty comical and made it a fun dinner.

I thought that the flavor of lamb stood up to the cooking much better than the beef, it along with the shrimp and the dumplings were my favorite ingredients of the evening. The first bite out of the spicy side was like a kick in the nose – but it was oh so flavorful, but I paid for the flavor the next morning.

The biggest issue I had with our dinner was cleanliness, the majority of the sauce bowls that they put out were hardly cleaned, with muck clearly visible on the inside. But dirty sauce bowls aside, I do plan on going back soon.

[Ericandblueboy]

Things we ordered:

"A" veggies

snow pea shoots

bean sprout

winter melon

enoki mushrooms

cellophane noodles

fish balls

beef tendon balls

beef x 2

lamb x 2

tripe (cow stomach)

shrimp

tiny dumplings

Rectangular tables are not so conducive to hot pot eating for a large party - get a round table if possible. The way they're set up, you can eat hot pot by yourself or with a large group. It's more fun with more people as you can order more food and you don't want to over-order and end up with leftovers. The place is busy on a weekend evening so I do recommend making reservation in advance. It's $6 for either soup base, but only $8 for both. Most veggies are $4 a plate, most protein are $7 a plate.

[lperry]

Dining in Merrifield...? Interesting topic to get into, like....

Is Sea Pearl still as disappointing as it has been in the past? Is Sabrina's Grill still dishing some of the better rotisserie chicken in our area? Is righteous kabob still to be found at Raouche Cafe? Is Uncle Liu's Hot Pot still worth a detour despite all the construction all over Merrifield?

Merrifield isn't entirely barren, nor is it teeming with dining pleasures. But there sure is plenty to talk about here.

I've never been, but it may be worth passing on that at least four Chinese teachers in the group who teach my Mandarin classes have recommended Uncle Liu's Hot pot.

[DonRocks]

I've never been, but it may be worth passing on that at least four Chinese teachers in the group who teach my Mandarin classes have recommended Uncle Liu's Hot pot.

I was there six days ago - it has a remarkably broad and bewildering number of items to order. May I suggest:

1) Ordering half-spicy half-not, unless you're really sure you want one or the other. The spicy is ma la spicy - take it seriously. The half-and-half is physically divided in half by a partition.

2) Not ordering the Fresh Fish ($18.95) as an ingredient. They pull a tilapia from the tank and cleave it, and you'll spend the entire meal picking bones from your mouth.

3) Getting several greens (e.g., watercress, Chinese broccoli), and mushrooms (e.g., enoki, button) - there are probably close to 10 of each to choose from, and the greens in particular tend to cook down tremendously. Don't skimp on these.

4) Ordering the shrimp balls which, processed and frozen though they may be, work with this in the non-spicy broth.

5) Having the server fill your bowl of dipping sauce for you - it's way over on the wall past the buffet, and they will happily mix you up a bowl full of about six ingredients that work wonderfully together (including things with sesame paste you might not choose yourself). Don't even bother trying this on your own unless you've done it before and know what you like. Yes, cilantro; no, garlic.

6) Staying with less expensive ingredients, and going very heavy on vegetables which are quite inexpensive. Several Chinese families I saw appeared to have (frozen) pork belly.

7) Taking the leftovers home. They thicken overnight, and make a wonderful, reasonably low-calorie lunch the next day. Sure, take any leftover rice home too, and pour the soup over the rice before reheating in the microwave.

8) Getting shrimp without shells. Ours were raw, not frozen, and were very good. The shells will contribute to the boney-tilapia, watermelon-with-seeds phenomenon.

9) Reading the website before you go [if anyone can find one, please send me a message and let me know where it is], and taking a deep breath before panicking and ordering wrong. There is much, much, much to choose from here, and you should have a general idea in your mind of whether you want a fish-based, or a meat-based, or a vegetable-based broth before staring down a menu of 50+ items.

10) Having a dollar amount in your mind, and working towards it, keeping track of the ingredient costs as you add them on.

I'm going to raise Uncle Liu's Hot Pot to Italic in the Dining Guide without raising it about Four Sisters or Sea Pearl (both non-Italic). I hope that doesn't seem like a paradox - Uncle Liu's is less expensive, much narrower in scope and ambition, and lots of fun for groups. If anyone wonders why, I'll remind them of my standards for Dining Guide ranking: "If I was having my meal bought for me, where would I want to go?" I'll take both Four Sisters, and possibly even Sea Pearl, for a meal over Uncle Liu's if someone else is buying (hence the higher ranking). If I'm spending my own money? I'll take Uncle Liu's (hence the Italic) - it's a "dr.com recommended restaurant."

[Ericandblueboy]

Thet have a Sichuan menu in addition to hotpot, and the cooking is better than Four Sisters. Sea Pearl is decent for somewhat upscale world cuisine. I rather go to Uncle Liu over the other two even if I wasn't paying.

[Ericandblueboy]

One can also get Sichuan hotpot at Uncle Liu's in Merrifield, all you can eat for $23.  But you can always pay twice as much at Dorjee Momo.

[Ericandblueboy]

Quote

Uncle Liu’s Hot Pot

2972 Gallows Rd., Falls Church

Hot pot might be in this restaurant’s name, but it’s no longer the main attraction since the former owners of Tempt Asian in Alexandria took over earlier this year. The best finds are concentrated under the “chef specialties” section of the menu—in particular, the handmade noodles, whether cumin-scented strands stir-fried with lamb and peppers or the wide, chili-oil-soaked ribbons in the “city large plate chicken.”

from Washingtonian.

[Bob Wells]

13 hours ago, Ericandblueboy said:

from Washingtonian.

Ah, Tempt Asian -- had a few great Peter Chang meals there way (way) back in the day.

[yesvirginia]

Ah, Uncle Liu's.  Somehow haven't been for a while.  Time to check out the latest incarnation!  Sounds very good.

[Ericandblueboy]

$20 pp AYCE for lunch.  A good selection of meats and veggies.  As of right now, no booze.  I'm not even sure if they're applying for a booze license.

[deangold]

On 10/18/2019 at 1:06 PM, Ericandblueboy said:

$20 pp AYCE for lunch.  A good selection of meats and veggies.  As of right now, no booze.  I'm not even sure if they're applying for a booze license.

Is this menu or buffet?

[Ericandblueboy]

You order from a list and they bring the items to you.

[deangold]

I went once and had a noodle dish and cucumbers w/garlic. The cukes were ok, nothing special. The noodles w/lamb had great flavor but the noodles were very hard, a little too much so. Hand pulled.  I will go back to try the lunch so I can get thru more menu items. Thinks for the heads up.

[deangold]

On 10/19/2019 at 8:07 PM, Ericandblueboy said:

You order from a list and they bring the items to you.

 Not sure what's up. But I just went and asked for the special menu and they said they didn't have one. All they gave me was their regular menu and pointed me to the 9.99 lunch specials of Americanized Chinese dishes or Hotpot.  

[Ericandblueboy]

It's the hotpot menu.  You can order a la carte or there's an AYCE option (on the back of the a la carte menu, IIRC).

[Ericandblueboy]

After hot yogaing, I went to check out Uncle Liu's rather interesting menu.

I was parched but they still don't have beer.  I ended up order the (i) pork tripe in chili oil, (ii) hand-pulled noodle with chili oil (it's not in the online menu, it's below the Chongqing Street Noodles on the paper menu), and (iii) cauliflower with spicy sauce in dry pot.  The pork tripe was very bland, notwithstanding all that red chili oil on the plate.  Picture is after I took a few bites and decided I really don't want any more because the other two dishes were fantastic.  The dry pot was cauliflower stirred with a cumin seasoned chili oil - other than cauliflower, there were some green and red peppers, onions, bamboo shoots, etc.  The noodles had great chew and the sauce is rather unique - spicy with a hint of vinegary sourness?  Anyhow, the food was not "spicy hot" on my tongue but I was quite sweaty afterwards.

[Ericandblueboy]

On 3/27/2020 at 4:22 PM, Ericandblueboy said:

Thought it might give each other ideas based on where and what you're ordering for take-out or delivery.  

Unclie Liu's.  Online order is available.  I specified no rice and no utensils and they actually read and complied with such instructions.  The take-out container was filled to the brim.

[Ericandblueboy]

Uncle Liu's is my go to for Chinese take-out now.  I particularly like their mala shredded tofu app.  In terms of vegan entrees, I like their stir-fried bok choy and cauliflower spicy dry pot.  I think take-out portions are probably smaller than dine-in portions, but under these circumstances, it's hard to bitch and moan.  I'm also tipping 15% for take-out, whereas pre-pandemic I only tip 10%.