
glenn
participating member-
Posts
1,446 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by glenn
-
Has this been discussed? 1000 pardons if so. The most interesting/outrageous part about this is that Zagat refuses to give complete disclosure..... "Exactly how many diners evaluated the Grocery? Mrs. Zagat would say only that it was fewer than a quarter of the number that rated their experience at Daniel but "considerably more than the cutoff number" of 100. She would not say how many had reported on Daniel. Until 2002, the guide listed how many people had surveyed each of the 50 most popular restaurants. That year 2,592 dined at Daniel. So that could mean that anywhere from 100 to 650 people surveyed the Grocery. " Congrats to the Grocery owners for their humility. Fabricant article Grimes article
-
Hey elyse, you got it right this time, like not picking a date when I'm away, accomodating my work schedule and only making me walk 3 blocks. Who cares if the burgers suck (which they don't), I'll be there with the usual stipulation, I have the right to bail at the last moment.
-
Oh yeah, that's on the menu under diet kosher desserts, right? I'm definitely gonna have to get a few dozen of those. Fink, you should have mail order. [elyse, did you make jason spring for the meal, or is revealing that against forum decorum also? -:)]
-
Suzanne, 1000 thanks for sparing me. But jeez, is that form mandatory on all burger ventures?? Yeesh!! Yes.
-
Can someone please post an executive summary so us poor souls who have been vacationing from eglutton don't have to look through umpteen pages of drivel and Elyse ranting about all the rules??? [what's rule #2 again?] Like, how'd the first one go, is there a date set up for the next? I assume it'll be at everyone's favorite, CB? And Elyse roools!
-
-- a waiter that tells me "good choice" when I place my order -- having red wine or egg foo yung spilled on me -- having to wait my turn for the restroom and stare at the whole dining room -- having someone waiting for the restroom 2 feet from my table because there's no other place to wait -- watching the staff standing around talking to each other while my water glass is empty -- having an empty (or 2/3 empty) water glass -- not being told about or have it clearly indicated somewhere that a "service charge" is included -- not being told about specials before studying the menu for 5 minutes
-
Sorry, I missed out on the first 9 pages. Has the Jackson Hole or Corner Bistro been mentioned? Not that this constitutes an endorsement or not of either one. And from my limited experiences of CB, isn't the quality effected by whether the good cook as opposed to the shitty cook is on duty?
-
We went there for the first time last night. I have virtually nothing to add, as it's all been said, just wanna confirm that this is a wonderful place in every respect, food, service, decor and atmosphere. High praise for the ravioli special - one person ordered it as an appetizer and I had it for my main dish -- the home made ravioli was stuffed with incredibly flavored braised beef (what the heck was it?). Also BIGTIME kudos to the polenta fries, which we all shared as a side order. Next time I'll know better and get one for myself and tell everyone to keep their paws off. And the desserts were everything they were cracked up to be and I tried everyone's (to get even for the fries).... chocolate cake, the sampler and the cappuccino brulee. [i felt so guilty i ran an extra 2 miles this morning.] One complaint. While the service was exemplary and our server was friendly, knowledgeable and helpful, the bussers gave every appetizer and dessert to the wrong person. [a different busser brought out the desserts.] It was as if they flipped a coin and lost every time. We were left to sort things out, which was a real hassle and interrupted our conversation. [The server brought out the entrees and got it right.] However, taking the entire experience into consideration, this can be overlooked. Hopefully management will give the bussers a spanking and make them go stand in the corner, or teach them how to read a ticket. The tab for 4 with tax and generous tip was $250.
-
Suzanne, why don't you write to Keith McNally and give him your 2 cents? :-)) Seriously, I would, but then again I'm a maniac.
-
Tommy, the more upscale the restaurant, the less cash taken in. At our place, about 20% of the receipts are cash. At 3 and 4 star restaurants, it's probably closer to 5%. But that's irrelevant. And yes, many people that pay cash leave an even amount to include the tip. But many other customers wait until they get their change before leaving the tip, primarily because they don't have the right amount of change, i.e., check comes to $66.21 and the customer wants to leave $80 but only has a big bill. How much change should the server give the customer, $34? $33.79? $33? I know that this is a deviation from the original post, but a legitimate question nevertheless. As for the original post about Balthazar rounding up, that's clearly wrong, and I have to wonder if perhaps this was an aberration. As has been said, it's wrong to round, not only because most people pay by credit card, but because it's wrong, unless it's always rounded down.
-
It was meant to be facetious, no offense meant. But no one has come up with a suggestion, just vague generalities, and stuff like "don't overcharge your customers". If you had an upscale place (as opposed to a diner where everyone pays a cashier), how would you handle the matter of coins? As I stated, our place chooses to take a loss and round the change down to the dollar so as not to have to deal with coins. In the scheme of things, it's no big deal and doesn't add up to much. I posed a legitimate quagmire, so how 'bout giving it some thought!
-
mc int'l - 800-862-2181 visa int'l - 800-336-8472
-
Hmmmm, I was always curious how places handle change. I told the servers to round down to the nearest dollar for anything under 95 cents when a customer pays cash (exact amount for credit cards). The waiters make their own change and the bartenders start off with banks, which only consists of $2 in quarters, and the rest singles, fives and tens. I don't know whether the system is followed or not, but the total cash is never more then a few dollars short, unless a certain moron manager closes (THE GENIUS). How do all you sunday quarterbacks suggest it be handled? Forget about making change more for denominations less than a quarter, too much of a hassle.
-
Was Pop Burger mentioned? I don't notice it. Has anyone tried it? That's Roy Liebenthal's new place in the meatpacking district. Should this guy be totally dismissed? His other place (Pop?) blows.
-
I'll have to rethink my commitment.
-
I think it's all set for tomorrow at 1 PM at the Homestead, conveniently across the street from me.
-
I thought that was taken off the menu? Or will be when the new chef, whassisname, takes the helm. What the heck is his name? Not to digress.......... [i'm up for lunch if it's lower manhattan]
-
We'll be travelling to Halifax, Pictou and Cape Breton in 2 weeks. There's plenty of Halifax recommendations above, thank you. [didn't notice a mention of Fries & Co. though - anyone been?] The guide books tout the Keltic Lodge in Ingonish. Is it THAT good? We'll probably be staying in Baddeck in Cape Breton. We're also going to the music festival in Sydney... any recommendations there? Any particular places for lobster? Thanks.
-
The additional credit card discount is so insignificant that I highly doubt that management gives a dang if the tab is put on 1 or 20 credit cards. The problem lies with the servers who are often pressed for time and/or just plain lazy, and the credit card companies' lousy system.
-
Bottom line... or susser sez... if you make believe it's not Chinese (or even close), don't travel more than 10 minutes to get there, close your eyes to the decor and tolerate the service, it's good stuff. The best JC has to offer at this point. fwiw.
-
International Food Market like the one that use to
glenn replied to a topic in New Jersey: Cooking & Baking
The one in JC took a nosedive to the point the place was so gross that I'm surprised they ever passed health inspections. Towards the end, the Chinese and Filipino sections were nothing special and even my Filipina wife switched to Shoprite. -
Does each county do their own inspection and have different regulations, or is it regulated by the state? If by the state, how often is each establishment required to be inspected? [sort of loosely related, in NYC the health dept. is in a place in a flash if they get a complaint, including minor ones. Same with Dept. of Consumer Affairs, especially if they get a complaint about an outdoor cafe violation (they see dollar signs). So if you ever wanna get even with the place that served you smelly fish..... :-)]
-
Is the norm really 20%? Anyone have stats to substantiate that? That doesn't appear to the case from my experience (in NY). Double the tax seems to be the norm, which comes out to over 17% at the new tax rate. I think people here on eglutton, i.e., foodies and those in the industry, are definitely not normal (open for interpretation :-), and leave more. My guess is that people either leave double the tax or 20% --- who the hell feels like figuring out 18% or whatever. As for Varmint's original post about a service charge on the tax and food, I don't think that's legal in NY/NJ, but I can find out. Personally, I've always tipped on the pre-tax amount, but now that I think about it, it's fairly insignificant. On a $500 tab with a tax rate of 8.625%, the difference is only $8.65 on a 20% tip.
-
Lots of good stuff said. There's no rhyme or reason for a waiter to make more than an experienced cook, EXCEPT, that's the way it is, at least in most places. No different than other aspects of society where less skilled, less educated salespeople make oodles more than those who actually do the prodcuction and manufacturing. It's usually the ones that sell that walk away with the lions share of loot. Cooks are non-revenue generating, at least directly, while waiters (and other salespeople) are not. Look at real estate agents, pharmaceutical salespeople, etc. Should the latter be making more than the scientist who develops the drug? Not fair, but that's how it works, generally speaking. [accountants have a beef too, but I won't get into that.]
-
I was referring to added caffeine. Does it exist naturally in soda?