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as can taking the time to explain the difference btwn the 6 oysters they might be offering that night. it's part of the job. Hear hear. HO HO ! I'm sure that if that's part of the job, that the responsability also includes being sure to charge every person according to how many of the six oysters they've eaten. How much extra should be charged to each patron for supplying a who ate what, who ordered what. who drank what, and who shared what, plus of coarse whom belongs to who ? This would certainly make it easier for those who come to supposedly enjoy dinner, but are more concerned regarding only paying for what THEY`have each consumed.or shared. Certainly never about having a good time enjoying themselves, friends or the experience. This would easily cost anywhere from $2.00 to $5.00 per person plus additional state and federal taxes and credits. In my experience we've never objected to charging several credit cards or being paid partially with cash. But almost every server anticipated getting screwed by the tips, as the cheapo's often didn't bother to tip, since they didn't anticipate returning, and didn't give a damn. Not my kind of customers, but still sympathize with the servers. By the way, for your information when you add the tip onto your credit cards the restaurant is charged a percentage, based on the gross total of the charge, that is either absorbed, or taken off the amount paid to the server. Either way this has to be taken into account when pricing menus.

That so called scientific evidence is "BS". I've investigated this for years professionally and we had one conclusion. Every printed menu advised Patrons that we do not provide seperate "Checks", in clear readable type. This evolved by the actual fact rthat the majority of guests who require seperate checks often with tip less then the average percentage of gratuities. They also waste to much of the severs time, confusing servers as to what they were actually served. Often by the time the billing was sorted out, both the employee and the house invariably get screwed. How is the server supposed to keep track of whom is with whom, when individual dishes are often shared, as well as wines, desserts and drinks. People very often switch seats during the coarse of the meal. We do provide customers with pads, pencils and a calculator if they aren't able to estimate or devide the check to their satisfaction. WE provide the food and beverage together with the best service we are able to make our cusrtomers experience special. What seems to be the problem is that many groups have someone who becomes excessive and over indulges, while on the other extreme is the customers who are trying to keep the costs as low as possable, only ordering as little, or as inexpensive as they can, then resent having to pay more then they had to by being thrifty or cheap. This isn't management or servers problem when it's been clearly stated on the menu. At least it seems that when everyone is aware that this is how it's going to be, most parties enter into the spirit of the meal and work together to enjoy themselves. There have been several occassions when some people request a seperate tables so they don't have to split the check, but very rarely. Irwin

If you'll check back to the questions and answers thread; "Evan Lobel", gave a excellent recommendation of how he personally prepares his steaks at home using a well seasoned Cast Iron pan, in his oven. Included was steak size, seasonings, and smoke alarm recommendations. I tried it and it's the real deal. Different then my personal method, but an excellent generalization. Irwin

After being involved hands on in the Meat business for almost 50 years, i'd like you to know that the main reason the NYC Steak Restaurants and Butchers provide the Best steaks is very simple. They are always willing to pay more for the very best. I've traveled all over the world, been to all 50 States best meat suppliers. Eaten steak every where, but it's rarely even close to NYC's Best. The suppliers in NY will Stamp and Mark the Short Loins for the best customers, often only after their Meat Buyer has personally picked them out, from a vast selection. Then they will be Dry Aged for average of 21 days or longer, often in a Oxytrol Temperture, Humidity Control Room where the Enzymes in the beef, naturally tenderize the Loins. During this period there is shrinkage and drying out of the Loins surface, that reduces the yield. Remember that when the Short Loins are Broken from the USDA Graded Hind Quarter they are weighed and tagged. This is the price per pound charged to the buyer. The Buyer absorbs the expenses incurred in ageing and handling this meat, as well as other expenses incurred. There is no credit provided by suppliers, and all accounts must be settled weekly. After the beef is delivered to the Restaurant Butcher or Picked up by Buyers Truck the beef is sorted and judging by the Cutter or Loinbreaker, aged for a longer period or broken Down into Primary Cuts. The last step is sending the orders to the Kitchen. Places like Peter Luger. generally have a Butcher on duty to respond to kitchens orders on demand. Again all this means the Steak you receive must include these costs. There is often Shrinkage and Trim loss on a Short Loin, well aged of about 40%. This doesn't include labor, utilities, taxes and overhead. If a Prime Shortloin sells at market for $4.00 per pound, this can eventually cost the Restaurant or Butcher as much as $12.00 to $15.00 per pound. I have been involved as a consultant, chef, importer, exporter and was one of the persons involved in putting together the original USDA Meat Guide for Primary and Boxed Meats implementing the numeric designations. Remember if it's graded Prime at any Quality Slaughter House almost everywhere in America that the Meat Buyers from NYC generally get first choice on all available graded carcasses. only because they have the customers who are willing to pay a premium. Irwin

Nah ! I've eaten there. They have Sauted Mushrooms and Potaoes. Real vegeterian options, Even serve salads. Irwin

would ron come over to your house and cook and clean it and make your dining room look like a room that has been around for 100 years with pipes on the ceiling and does he bring a great wine list that will give your guests something to read for 1/2 hour or so? if so, sign me up. Don't underestimate Ron. And don't encourage him. i'm definitely in. WHOA !!!! Ron Popeil, is rich enough. If we "eGullet" members were more attentive we would have paid more attention to the response from "Evan Lobel", previously posted about how to achive a restaurant quality steak on your home stove. Save your money, or Package the set up as Evan , suggested and make some bucks. If you take the time to figure it out there's no magic into making any dish without special expensive equipment or toys. Just timing, chemistry and application of heat. And most of all a little effort and adaptability will show you the way. Irwin

Tana or anyone else: There was nothing in my response that wasn't called for, especially if you take the article under consideration together with the restaurant's response as posted previously. My reality check has taken into consideration the in America we have become a ligacious society, taking incidients similar to this into the courts. In "England", where this occured this is not the situation as it is in the USA. Courts don't award high damages, nor would this be the kind of case you'd be able to bring to court. especially with a Barrister/Soliciter following this to trial. I posted upon following responses that were using the "Ostrich Method", of burying your head in the sand, ignoring the specific situation. No poster has been sympathetic, only rationalizing and evading the actual occurance. This Woman thru her own complaining and bringing her parenting skills into the public eye, has lost any annominity she would be entitled to under normal circumstances. I'm not on a box top presenting my opinion, i'm only trying to prevent this from happening again because I'm concerened about all the kids. Irwin

After perusing this quote. Would you agree that what I called "MUSH", jared BLAHHBY food, is something you'd serve to your 11 month old child at this restaurant? In my opinion this woman has got something wrong upstairs. What parent stuffs their face, enjoying her meal with her son. Then as if it was a after thought, opens the jar and requests, as if she cared. "Heat this up in your Microwave for the Baby", yeah sure she had a spoon, so what. What was wrong was Glass Jar in MICROWAVE / That much more worse the the Chicken, that was just thoughtless, not dangerous. In every restaurant i've ever been associated with, when anyone came in with young children, we always made sure that the kids got somthing fast, just to settle them down, but i've never seen any parent so oblivious to her child. She even wanted to be allowed to finish her meal before being removed and compted. Then complains that her older child was crying, because of the way Mommy was being treated. Thats the ultimate oblivious, kid was upset about Mom's behavior. I'm surprised that other "eGullet", moms with young children haven't responded to this topic. Heck i'm a "Grandpa", with 6 grandchildren, youngest 8 years old. Even the response about the 11 month old child who, sometimes has eaten avacado from her finger wasn't taking into consideration that Babyfood in a jar with Mushed Chicken and Vegetables is in fact called "Solid Food", and that children generally eat together, or before the Mother. How often have you experienced that a small child waits until the adults and other children are eating, before being served? Irwin

I feel that what the restaurant did was well within their pervue. But what annoy's me the most is the fact that the Mother, handed the Jar of Baby Food to the server and requested she "WARM", it up by using a microwave. In any restaurant i've ever been connected to this is "Forbidden", you've got to be nuts to warm up any food in a jar for any customer. Babyfood manufacturers warn customers not to heat the baby food in the jar and then serve to a child. She may be able to get away being stupid at home, but to expect a restaurant, with their more powerfull microwave to take the responsability is wrong, and careless. Anyway why is a 11 month old still eating Mush? Mother could have requested mashed potatoes, or a puree be prepared for baby every kid i've known eats some solids, which i'm sure they would have been delighted to prepare with no fuss and likely no charge. In a Vegan, or Kosher or any religious orientated restaurant what she did would be insulting and i'm sure she would have been actually chastised for her behavior. Most places would have packed her food up, and charged her for the meal. She wasn't charged, just requested to leave. Her son was responding to Mommies behavior, but shes oblivious. I mean why bother to warm up the gloop, the Kid would have had to eat the junk anyway. My kids didn't care if they were served cold or room temperature food. Irwin

The "Butcher's" being Butchered. A La Lobel's, this appears to me to be very similar. A well intentioned, competent supplier being convinced to attempt a operation with a inexperienced wantobe partner. Cesear Salad / Vanilla Ice Cream? impossable to prepare either and receive Kosher Certification. Classical Cesear Salad requires Cheese. Parve "Vanilla Ice Cream', should be so stated on your menu. To much fusion, not enough TZUUUM, for any Kosher Steakhouse to survive in NYC. Even the balance of items on the menu shouts, incompetence and kitchen waste. Sorry. Irwin

I've just purchased a "Trader Joe's", private label product that been a real surprise. Since I have shopped at stores located in various cities on the West Coast for years there has never before been any item that was unacceptable for every criteria. Taste, Quality and Value, until today. We purchased Trader Joes Brand of "Normandy Carmels" Imported from France. This product is of purported various flavored individually wrapped Carmels. "Coffee. Hazelnut, Chocolate, Vanilla, none have any Caramel character, flavor or taste, only extremely sweet. They are the worst Carmel type products I have ever tried, and that includes most supermarket varieties. I'm not a big carmel fan, but my grandchildren prefer caramels. I was startled that they all found them "Yucky", but after trying them I agee. Anyone else tried this product ? Generally the TJ buyers are on the ball, hope this doesn't indicate a new trend. Irwin

May I suggest the "World's First Big Buck's Burger", Codiments R U added. This is the basic original buger prepared at the "21 Club", in NYC where Alcohol Imbibing of Middle Aged Mainstream Men evolved. 1/2 pound lean ground Sirloin is the meat for two Burgers. The additions to the beef are "Sauted Diced Onions" [4 oz], "Sauted Diced Celery"[2 oz.], "Sauted Diced Curley Parsley"[1 oz.] [prevents onion breath or booze breath] and a dash of Worcestershire Sauce, mixed into the ground Beef and made into two patties. Cooked on a Heavy Metal Grill or Cast iron Pan, with oiled surface, turned frequently, but not pressed or squooshed to retain the juices. Using a Finger or Back of fork to gauge doneness cook to your taste. The darn things actually are delicious, plus go down well, 2003 called used friendly. Irwin

It's all in the belly of the beholder. In NYC there used to be several "Italian Restaurants', that specialized in serving "Whole Roasted Lambs Head", don't know if they are still in business, but since they've been there over 60 years they probably are. Also many Asian restaurants most famous dishes are variations of Fish Head dishes, especially soups. Gefelte Fish, properly prepared uses the body and heads of the fish meat that was ground up for the stock. The best tasting meat comes from the cheeks. Halibut Cheeks are the most expensive part of the Halibut with good reason, they taste better. In Asia, the head and tail of the live "Monitor Lizard", selected from a cage for dinner is served to the guest of honor. Lamb Eyes, are also served to the honored guests in Muslum Countries. The only negative utilization of heads, is from "Chinese Myths", that at a New Years Party if the Host served his employee a Chicken Head, it signifies that the employee is fired.

While growing up in NYC I lived in several Italian neighborhoods, plus visited friends in Teaneck, NJ and Newark, NJ and Buffalo, NY and remember that in all these places there were route men, who came weekly to your home who provided regular olive oil for cooking, and virgin olive oil for salads, etc. There was always Garlic, leaf parsley and herbs, plus imported cheese, tomatos, olives and pasta available at regular ethinic grocery stores. The heavy thick red sauce base, without solids, such as onions or peppers, tomato solids such as chunks or chopped were not used until this was being finished into a specific recipe. This sauce was made using Tomato Paste, High Specific Gravity[1.06 or 1.07] imported tomato puree, olive oil, and a essence of meat base reduced from either short ribs or pork ribs, simmered in wine or broth. The sweetness came from the carmelization that generally occurs over long time simmering at low heat. I remember being served this with the other kids with pasta, since it was simple and smooth sauce that we kids prefered. Irwin

Do you know where in Italy she emigrated from? Sauce seems similar to a Old style Sicilian or Calabrese Base. The oil cover may have come from "Beef" or "Pork", Shortribs used to give the sauce character. This Red Sauce is sometimes used for simple pasta dishes, but mostly as a base for other sauces. Certainly for simmering Meatballs, after browning or as a base for Bolongnase or other sauces. Irwin

Your not permitted to open for $$$$$$$$$ Business, until you are signed off by every govt dept, Health and Fire etc. But your allowed to start training your employees, check out your equiptment, and provide free tastings and samples to ? And if the "Frug", wanted to say hello, and stopped by i'd give him a doughnut anytime. Or get out of the way from his scooter FAST! He is definately one of our best cookbook authors ever. And his TV shows were way better then 90% of anything shown on PBS or the Food Network. He's even now got this biggest picture i've seen on eGullet. Irwin

I agree but also feel that "Tullys", is as bad as "SBC", neither is the worst coffee, but are overpriced, uneven, with no consistancy in blends. It bewilders me how they've managed to become accepted, since they make abomidable expresso mixes with their roasts.

Your Poem is very Beautiful. It seems so after we have just eaten two types of "kimchi" purchased this afternoon at a Korean Market on Aurora Avenue in Seattle/Shoreline Area. They were both new to us and interesting The two new types were both fermented. "Octopus", in a red kimchee sauce and "Skate", also in a red kim chee base. We both prefered the Octopus. This seems to generate a natural "High", brought to it's summit by your timely poem, or the Korean Beers that we imbibed during the tasting. Irwin

I'd like to recommend a easy method for those who wish to make superior drip coffee at home. I use a Melita # 6 Cone, with Carafe for preparing upto 4 cups of drip brew. Use the Brown Cones, put into your cone after rinsing with cold water. After setting into the cone, wait until your water has come to a boil, then moisten the cone/filter combination with water and full with the amount of coffee, ground to your taste. By that time the water should be at the correct temperature for your drip brewing [200/205 degrees]. Pour the water over the grounds in a circular motion around the edge of the filter slowly. Keep pouring until the water cover the grounds and bubbles to the surface. wait several seconds, then continue pouring very slow, in the same circular motion. Slow down if the filter seems to full, but if pouring slow enough for only 4 cups this should only occur rarely. Most of the time you should be able to do this whole process in just several minutes. The # 6 filter is ample size to expedite making four cups quickly as its the largest size capable of making up to 8 cups, but that much volume, with grounds loses the superior taste, that only making 4 cups with one slow drip produces. I find this method to be the least expensive most consistant coofee making method available. Irwin

Taro, is very popular in Hong Kong and Taiwan, as well as many Chinese Restaurants in Seattle, when used in Autumn, Clay Pot Cooking dishes. It stays firm, often browned on the bottom and picks up all the flavors from the pot. Irwin

In "Seattle" we have San pellagrino's products, but not in the 1.5 liter's. We don't have any 'Schweppes", Bitter Lemon, or my favorite "Ginger Beer". Is the Ginger Beer available anywhere in the USA? Irwin

It's been my personal experience that at most successful restaurants there is rarely ever any table that could be considered a "Bad" table. As often goes with success it's the better operator, who takes the trouble to set up, or utilize his establishment without any seating that is not acceptable to most customers. However, it seems that eventually there evolve so called preferred areas or tables that have their own life. The most important consideration is that for some reason repeat or regular patrons, eventually come to anticipate being seated at the tables where they are reguarly seated. When they make reservations, management often does their best to provide that they are seated at their table. If this is a unavoidable problem, then the operators, make a excuse, and provide something special to the customer. Whenever someone isn't happy with where they are seated, it's generally no problem. Simply advise whomever is seating you, that you'd prefer to be seated elsewhere and won't mind waiting until a more acceptable table becomes available. This polite low keyed method almost always works. There are often customers who prefer being served by their "regular wait person", as many restaurants either rotate, or standardize service stations this may effect table seating. But it's always better to simply not accept a table, that for whatever reason doesn't meet your criteria, then to be made to sit at a location that starts your dining experience with negative vibes. Remember it's your experience, so be firm and don't be wimpy and take any BS. Irwin

What he said! Next time definitely look for something that lists sudachi or yuzu especially on the front label, you will be amazed at the taste difference. The varieties they have in Japan are incredible but unfortunately very few are exported. I don't think I have ever purchased the same bottle twice. Ponzu is great with almost anything Just last week I had a seared salmon dish topped with ponzu, then Sunday I had Japanese style hamburgers with grated daikon and ponzu (grated daikon and ponzu are a traditional pair), occasionally I will make a quick stirfy of bean sprouts, maybe some cabbage and carrots, season with a little salt and pepper and then cover with ponzu. It is a wonderful "dip" for grilled foods and is a condiment served with a variety on Japanese nabes (one-pot dishes) Was pleasantly surprised at two things this evening. For grandfathers Day received a packet of Aftershave Lotion and Special Soaps fram my Granddaughters that they picked out because of the lovely citrus scent. Seems that the main ingredient is the zest from "Japanese Yuzu Citrus". The next big surprise is that we went for a Grand Parents meal of "Pho" next door at their neighbors, who served as "Grand Mothers" favorite new "Pho" seasoning "Ponzu", appearently Grandma likes it much better then Fresh Lime for their "Pho", since iIgave her a bottle to try with Green Mangos about 6 months ago. It really was a terrific addition, perked up the broth, and improved the taste. Wouldn't be surprised if this becomes a standard codiment. especially since they own 3 Pho restaurants. Irwin

Ponzu is a authentic Japanese Flavored Seasoning. To get the traditional taste/flavor of the product. Make sure that it contains "Sudachi", a small green citrus fruit that has a pungent lemon/lime with dash of orange flavor. It in used on almost all Japanese Domestic Ponzu, but is substituted in many exports. The combo of citrus items on most labels may read "Sudachi", "Daidai", and "Yuzu" if all are in the ingredients the taste will be exceptional. I use it in Salad Dressings, Poultry and Seafood with tasty results. Irwin

Thru out most of the "West Coast", including "Seattle". the worst coffee served at some places even with acceptable food is "Farmer Brothers", the stuff is colored like brown tea water, just tastes like dishwater, but worst. only needs to be tickled with any dairy type product to become biege colored. This is appearently the "Coffee" of choice served at many offices.[ Those without expresso machines.]. I've had the stuff in California, Arizona, Oregon and Washington State. Gives me the shudders. Irwin