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Found 9 results

  1. Gin-slinging hottie Derek Brown suggests that tipping needs to go. I think I agree, which is why I stiffed that other gin-slinging hottie, Alexandra, last time I went to The Passenger. As a one-time server and a regular diner, I have a love/hate relationship with tipping. What better way to channel my inner vindictive bitch than stiffing some horrid, indifferent jerk? I can't can't do anything about the war in Afghanistan, the federal debt, my kids' grades or my credit card bills, but I can sure beat up on somebody making $2.77 an hour! On the other hand, since I'm a repressed middle class C
  2. I received voting information from the DC Board of Elections the other day but didn't really pay much attention to it. I did notice there were a couple of ballot initiatives up for vote. Then today, the DC restaurant industry launched a PR campaign (I noticed it on Instagram) voicing their opposition to Ballot Initiative 77. Some pretty big names in the business are on the No list, including Aaron Silverman, Jeremiah Langhorne (The Dabney), the Tail Up Goat folks, Sebastian Zutant/Lauren Winter, Cedric Maupillier, the Trabocchis, to name a few. In the spirit of Equal Time:
  3. I looked for an existing thread to post this in, and couldn't find one. Today I had lunch at a restaurant that has been praised here recently, and is generally highly regarded here. I'd rather not name it, because I have nothing against it. I was shown to a table, and given a menu. A couple of minutes went by, the waiter returned, and I placed my order: A recently praised dish here, and a glass of wine. Soon after, a basket of wonderful bread and a dish of butter were delivered. And that was the last I got from the wait staff for at least a half hour, maybe close to 40 minutes. I'm a very
  4. Today was a first for me - I had lunch at a restaurant (big surprise there), and gave my credit card when presented with the bill. My server asked me if I wanted to write down the tip on the *initial* bill, saying that it increases security with the new micro-chip credit cards. Fine with me - I left a 20% tip before tax, and handed her both the bill and the credit card, which she took back to the register. She then returned with the tip printed out, and I simply signed my name and left. In all my years of dining, this has *never* happened to me before. Is this going to be some k
  5. While this forum has engaged in many threads about tipping with an infinite number of perspectives and ideas, here is how one restaurant in LA is handling the challenge of increasing the income of BOH staff: They've added a line for tipping the BOH staff to each check: This topic has been debated endlessly. Frankly I find this to be a creative suggestion. How will it work? Time will tell. The blog piece by Mark Furstenberg addresses the difficulties with tipping in general and additionally describe the hardships that small businesses face: They have limited resources to pay staff.
  6. "Celebrity Chef Mario Batali Ordered To Pay $5.25 Million For Skimming Tips From His Restaurant Help" by Debra L. Rothenberg for nydailynews.com In the end, the lawyers "skimmed" $1.75 Million of the workers tips instead.
  7. ...or Alaska, Minnesota, Montana, Nevada, Oregon and Washington? Servers work for tips and, as a former waiter, I am sensitive to their economic plight and tip well. But if I go to California, where waiters will soon make $10/hour due to state minimum wage laws, -- a $7-and-change hourly "bonus" compared to DMV servers, which also does not have to be split with the busboys -- do I get to knock a couple of bucks off my tip? Further, since higher wages will mean higher menu prices, I'd be tipping on a higher bill. So, do I get to knock an additional percentage point or two off? This is l
  8. So I'm hearing re-murmerings of servers in New York trying to make 30% the new norm. Wrong. My guess is that "they're asking for 30%, hoping for 25%," and even that is pure, unbridled greed. Even 20% (which is up from the 15% norm of a few years ago) is too much for what most servers provide, relative to other restaurant employees. Is 25% The New Standard When It Comes To Tipping? No, it's not. Are You Tipping Enough? Not only am I tipping enough, I'm tipping too much. Are Tipping Percentages Going Up? Not from me they aren't. I will never, ever leave a 30% tip, or even 25%, unless so
  9. http://www.telegraph...Rome-lunch.html It was not the first time that the multi-billionaire chose not to tip – he reportedly did the same thing the night before at Pierluigi, a historic trattoria near Campo de' Fiori, a piazza in the heart of Rome.
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