rich

The quote is terrific, admirable and forward looking, the problem is the environment in which it was said or written. I'm not convinced creating a communist system in the heavily capitalistic restaurant industry will work - at least not in the manner he's creating.

Er. . . unless you are at McDonald's, the charges at a restaurant are not up front. ← As I stated after that one-sentence quote you pulled, I was referring to other businesses as Steve said in his earlier post.

That's how they do it in France. ← Different culture, different work ethic, different lifestyle and not necessarily better service.

Here's the problem with that: 90% of the diners at a restaurant are entirely unqualified to determine what is and is not under the control of the waitstaff, and may often penalize (or reward, although this is far less likely) the waitstaff for something that is not their fault. And a not insignificant percentage of the diners at a restaurant (let's put it at a conservative 20%) use the "at my discretion based on the quality of the service" premise as an excuse to be cheap. In addition, some people simply don't know any better (I know a lawyer who regularly tips at around 6% despite the fact that the meals will be charged to the Firm). These things all add up to a terrible system. I totally disagree Sam. If a diner has taken the time to get a reservation at Per Se or any other top-tier restaurant, then said diner knows how to tip and knows when a problem is the waiter's fault or not. Having worked at various restaurants for the better part of ten years (during my school years), I don't believe your "20%...cheap" theory is accurate at all. Those people are the exceptions and make up a very small number. When I put the "15% must" system into affect (mentioned in the earlier post), no one came up short or had to put money into the pool from their own pocket -ever! I think your lawyer friend is tipping on the same percentage he gives his real estate agent. Do most of his meals carry the same price tag as a home?

Most services that have charges up front have remedies if said services aren't performed up to expectation. If I go to barbershop and get a lousy haircut, then the tip is small or non-existant. If I take a cab ride and I know the cabbie drove me around town with no explanation, then there's no tip and/or I deduct something from the meter. If I contract to have my kitchen re-modeled, I pay something up front and the remainder upon completion. If the work doesn't meet the required specifications, the remainder is not paid. I only pay a real estate agent AFTER my house is sold. I could go on and on, but there is also a "Theft of Services" law, which allows consumers to sue for "un-performed" or stolen services. In some cases where a fee has not been paid, the monies go into an escrow account. That being said, I am totally against mandatory tipping for small parties or equal pooling. It takes away the incentive to do a good job. When I worked in a tuxedo (because all waitstaff was required to wear one) restaurant (working my way through college) we started out pooling equally. Some people weren't putting all of their cash tips into the pool. I convinced the restaurant to go to a "15% must" system, whereby all waitstaff was required to turn in 15% of their total bills (before tax) into the pool. Everything else was theirs to keep. From that, the bussers got a share and if you had a good night, you tipped the bussers extra. Most people will tip waiters 15% for average or just below average service and 20 - 25% for good to excellent service. I think the "good" waiters at Per Se are going to be upset because when 20% is added to the bill, few if any patrons will add more dollars. Finally, it's going to be interesting when 20% is added to some of their very expensive (read four digit) wine bottles. That should make for some interesting conversation. I know you're going to say if you're ordering a $1,000 wine, you can afford the other $200, but I'm not sure every patron will see it that way. Also just for curiosity and the IRS man, is this 20% going to be added pre or post tax? If it's pre, than the waiters will lose more, since most people tip on the whole bill and pay no attention to the tax.

Panko - you can't live without panko. As a matter of fact, if you have panko you don't need anything else.

I wrote that review. I thought it was lost forever. 1867 was a bad year for me. I was helping Andrew Johnson get through his presidency after he was acquitted at the impeachment trial. You could tell I was in a foul mood by the way I described the people of the "Teuton" race. And the only decent meal I had in weeks was at Peter Luger - they really had good steaks in those days, but the french fries were a bit greasy.

Since yesterday was my birthday and eGullet's birthday as well, I decided to suspend (for one day) my one-year period of going only to restaurants with female chefs. Since I wasn't paying, I thought this would be okay. One post here said run, don't walk, to Devi. I totally disagree. In my opinion it should be sprint, don't run, to Devi. This was the best Indian food I have ever tasted by far. My wife and I had the Tasting Menu and added the veal brain/liver bruschetta as an extra. One dish was better than the next. The standouts were the bruschetta, the lamb and the flash fried salmon. This was a "meal for the ages." Suvir was there and we had a warm conversation, I wished him well and expressed my view that he should begin posting again. He said his schedule prohibited him from doing much posting but I got the impression it was more than that. The board loses so much when such talented people stop participating. Thank you Suvir, for always being a total gentleman and thank you for your talent and in sharing it with us through such an outstanding restaurant such as Devi.

That, my dear friend, is a complete impossibility!

Name one review of that former critic that did?

I thought said individual wasn't with the NY Times food department anymore - that JK Rowling was doing his ghostwriting. It was my impression he was back in Italy with Ben.

i find it odd that someone in the broadcasting business for that long would characterize someone as successful as Rachael Ray as "stupid". ← Uh.... you're kidding me...right? Are you gonna tell me that stupid people DON'T manage it make it onto TV programs? HAHAHAHAHAHA!!! YEAH!!!! laugh laugh laugh !!!! The airwaves are FULL of morons!!! I think her programs are sucessful by default....and YUP it might seem odd to YOU that that someone thats been around the business as long as I have would say that. But... let me tell you something.... i am NOT the only one that thinks so....i am just the only one thats saying so. I have seen this all before...this is nothing new. I do have the reputation of not keeping my mouth SHUT.....but i dont care. its my opinion.....and it is shared by MORE people in my business than you think. HAHAHAHAHA!!!!!! Thanks for the laugh! ← I wouldn't hold back so much. This is a very open forum, please feel free to say what's on your mind.

Because me and my wife were the only two who had to work the next day. The others were all off and couldn't make any other time - what I do for my friends.

How did you know what I made? Were you there Monday evening? I'm not sure I agree with not knowing how something should taste if you don't enjoy it. I knew the apple stuffing was good and the pork was good, I'm not a fan of the combination. I knew the lemon bars were fine, except I don't have a sweet tooth, so it was not to my liking. The Coquille was prepared with great bay scallops (I tasted one before the cheese was added) and the gruyere was fine (tasted that too), I just don't care for that combination. I believe you can understand how a dish is supposed to taste, even if you don't enjoy it. My mother makes terrific stuffed cabbage. And though I don't enjoy stuffed cabbage, I know what it's supposed to taste like. I could tell if the cabbage or meat was bad or if she left out an major ingredient or if she over-salted, etc.

Well this wasn't a sit-down dinner. It was a tasting menu. There were 18 courses in all, 16 appetizer/entree type things and two desserts, so there was plenty for me to eat. If I'm doing a sit-down dinner, I wouldn't make something I don't enjoy because it would look very strange for me to sit there with nothing on my plate while my guests ate. They would probably have second thoughts about what I was REALLY serving. PS - I enjoyed the cheese, I'm just not a fan of sea/shellfood and cheese combined in one dish.

When you are planning a dinner party do you only make things you enjoy eating or do prepare dishes that you may not like, but think your guests will? For instance I had a dinner party for ten Monday evening (don't ask, I worked until 5PM - prepped most of the stuff Sunday and very early Monday), and made a couple of things I rarely eat because I knew my guests would enjoy them. I made double lemon bars for dessert. I love lemons, but these are much too sweet for my taste. I made a roast butterflied tenderloin of pork with a Granny Smith apple stuffing. I enjoy pork, but am not a fan of fruit stuffing with meat. I also made a version of Coquille St. Jaques (albeit spicy) and while I love scallops, I'm not a fan of seafood and cheese. I didn't eat any of those three dishes, but the guests said they were good. Just wondering if anyone else does the same thing.

I posted this on another board, but it is best here. I was speaking of Cendrillon. Whoever wrote the review indicates the restaurant was only 1/6 full on one occasion and 1/5 the next two times. It must be tough to go to dinner with a slide rule and calculator as companions. Maybe that's the best the reviewer can get these days. Interesting two star review. Whoever the writer was seems to be awarding the two stars because the restaurant serves different food from others of this ilk, rather than the quality of the overall experience.

I think everyone should walk out of a restaurant at least once in their life. If for no other reason then getting a free meal.

Whoever wrote the review indicates the restaurant was only 1/6 full on one occasion and 1/5 the next two times. It must be tough to go to dinner with a slide rule and calculator as companions. Maybe that's the best the reviewer can get these days. Interesting two star review. Whoever the writer was seems to be awarding the two stars because the restaurant serves different food from others of this ilk, rather than the quality of the overall experience.

Never peel kiwis, but always peel lentils. Never sift, measure herbs or spices, but always blanch toast. Never cold marinate, but always saute chocolate. Never, ever use eggs in ice cream, but always use eggs in gazpacho.

Never walk into a restaurant where the lights on the outside sign aren't working.

It depends on what the definition of "is" is.

True, but at the level of top NYC restaurants cost must play a major factor. And to say it would be difficult to have a bad meal is not much praise for a top tier establishment. A couple will spend an average of $700 for dinner at Per Se and at that level they deserved to be wowed. If that same couple is spending $50 for dinner, they can't expect the wow factor to be significant. So the question becomes the wow factor. How much more do I expect to be wowed for $700 versus $50 or $250. Only the individual can make that choice.

Yeah. . .still a couple of those places in Staten Island, huh? But the vests are not always for protection from the diners. . . Nice "little" list there, rich. Do feel free to add more ideas as they come along! ← Actually, BP vests are standard issue for anyone that works near a door in a Staten Island restaurant or barbershop. I hear they're better than the U.S. Army vests.

Here are a couple of warning signs I've noticed over the years: 1. When everything on the menu is "foamed," including the flatware. 2. When you're served beer in wine glasses and wine in beer glasses. 3. When the waiter/waitress comes over to the table and tells you her/his name. 4. When the host/hostess walks you around the room several times before finding your table. 5. When your dessert arrives before your entree. 6. When the chef is talking to other diners, while you've been waiting for your food for an hour. 7. When the menu is written in a foreign language and the translation is in another foreign language. 8. When the price next to a menu item reads "see your financial consultant." 9. When the valet person takes your car, but never gives you a ticket stub. 10. When the host/hostess asks how you meal was and is obviously wearing a bullet-proof vest. 11. When they give you an electronic buzzer to indicate when your table is ready and you get a shock as it goes off. 12. When all staff members are wearing name tags. 13. When you walk into a place at 8PM for dinner and are asked if you have a reservation and just one table is occupied. 14. When you arrive home with a doggie bag and the dog goes for the Alpo. 15. When your food arrives less than two minutes after you order it. 16. When the menu states "cash only" for tips. 17. When the list of specials is longer than the menu and no one owns the movie rights. 18. When the menu ends with "...to be continued." 19. When you ask for the bill and you notice the waiter/waitress heading toward an adding machine. 20. When the host/hostess greets you in French and it's an Italian restaurant.