ulysses

B.A.R. didnt mean to go on the offense so quickly.

I realize that we're talking about a rather infrequent occurence when we talk about thousand dollar bottles. And as far as being audited, well thats not a clear and present danger for most restaurants.

I guess I was speaking in broader strokes. Sometimes my perception of tipping standards, particualarly in DC and LA seemed to be a little jaded.

In some restraunts this may be true, but not in most.

Servers are going to want as much money as they can possibly get. Their "commission" is based on gross sales. But not once did I ever think when I was openening a bottle that costs $1,000 did I think in the entire 10 minute excercise (glasses, decanter, song & dance, etc. etc.) was worth $200.

The fact is that when I.R.Smith comesa knockin', he doesn't look at gross tips, he looks at gross sales. Lately theres been a movement to have servers surrender tips to the restaurant so that they can be reported. But this movement is still in its infancy. The goverment just assumes that you made at least 11% of your sales, then they start taxing on that. Now what happens when you tip 5% on a thousand dollar bottle of wine. (just for arguments sake, lets leave out the food and tip on food)

tip-$50

tip10% to bus-$5

tip10% to runners$5

tip5% to bar-$2.50

tip5% to maitred/sommelier-$2.50

GIVE OVER 20% of 11% of sales of a $1K bottle of wine to gvt-$22

Remainder=$13 big ones

This should keep your glasses an eighth full or an eighth empty on your next visit. The math is the same across the board, except it gets much worse as the wine gets less expensive. This doesnt even account for restaurants that tip their back staff on percentages of sales. I mean in theory this could double if a server has to tip 2% to a busser and 2% to runner. In fact a server could actually lose money by taking care of you.

Money.......pshaaaaaa. Ive heard that most servers are lottery winners and they just do it because they like the people.

The fact of the matter is that if you have enough money to spend on a $150 bottle of wine you have enough to give the waiter a $22.50-$30 tip(that is assuming service was up to snuff). If not then learn to cook and start shopping at calvert woodley.

Except in very unusual circumstances, I tip 20% on the whole bill, regardless of what I spend on wine.  Yes, it's more than generous if I order an expensive bottle (which for me is well below DRC at a couple of thousand but three figures is not unusual), but I factor it into the cost of the experience.  I can afford it, and I just hope the staff appreciates it (and remembers me).

As for the argument that it takes no more effort to serve a $500 bottle than a $50 bottle, it also generally takes no more effort to serve a $30 dollar entree than a $15 dollar entree.  It's all just a cost of dining out to me.

Im sure JP is a fawned over regular at more than one establishment.

Tipping is a cost of dining out. Its all an equation: better food=(usually)better wine selection=higher check average=knowlegeable capable staff=good experience. So when everyone starts NOT tipping 15-20% on 40% of a servers sales, he/she is going to decide to move on somewhere else where people do. Now the quality of food might not decrease but do you really want some kid pushing lahtoshah on you while he's forgetting to clear your oysters and pearls?

Besides the government is gonna take their chunk from the server whether you gave it or not.

Why on Earth doesn't anyone talk about this restaurant? Is it one of those insider foodie taboos, like how you're not to supposed to say "Macbeth" in the theater.

I mean we're talking about pork loin stuffed with pig foot and wrapped in caul(which btw is trimmed to look like a pigs foot). This isnt you're average downtown meat and three(or is it two, Im not from Memphis) they're doing real food, real good. I wish I was a better writer but I'm not, so I'm just gonna let Tom(not the one you're thinking of) tell you all about it.

Obviously their PR machine is in the shop; it's not like there was a billboard on 495 saying "Palena cafe open on Monday nights!". Where's the hubub, the whispers, the murmurs and where the hell has this thread been?

Try using cinnamon, nutmeg and anise in your brine(equal parts sugar and salt). Soak the bird for 24 to 48 hours, dry in the refridgerator for 3 or 4. Now try applying some of judy rogers technique by patting the bird dry and salting the skin pretty liberally. This part is important: use peanut or grapeseed oil, preferably the latter b/c it wont impart as much flavor. Youll never achieve the skin that you want before olive oil burns. After the skin goes brown(which takes some time) throw the pan in the oven and finish the bird. Make sure to let it rest for 5-10 minutes and you should find that this is about as close as anyone can get to Chef Rutas chicken.

There was no stem on the glass that my Armagnac came in the other evening.  I don't know whether the base of the glass got broken off or if it ws made that way.

The snifters resemble the riedel "O" line, stemless so that the hand.....oh jokes... I know those.