tommy

but that's just a standard. if you'd like, they can say that the gratuity will be added automatically for parties of x at a rate of 22% pre-tax. ok then. you feel better? remember, the 10-20% tips are just guidlines to help cheap people act appropriately and tip based on service. service charges aren't there to help people act appropriately and tip appropriately for service: they are there to protect the servers (i think at least). many of us here, i would guess, tip much more than 20% for great service, especially if BYO'ing is involved. that's not exceptional. it's the norm, to me at least. (edit: in the NYC/NJ area) my problem is when it's not clearly noted that a service charge is being added (and yes, this applies mostly to the US), and when the server doesn't make it a point to point it out when he/she presents the bill. but that's a different thread.

How did I miss this!!!!! simple. you don't read egullet every minute like some of us!

how do the servers try to get more money out of the customer? through those wine prices (which seem very reasonable as i recall)?

i think you found that elusive point that you wanted to make when you started this thread and claimed that you weren't sure what your point was.

was the meal really that horrible? can you save much money going elsewhere? i've been to Ruth's Chris. and, as everyone else, i've spent a lot of money there and said "gee, that was pretty pricey." but i've done the same at Gallaghers, Smith & Wollensky, Trotters, and a number of other high end steak houses. looking back i don't think i can tell one from the other. all have been decent, or good, and expensive.

a lot of steakhouses serve iceburg lettuce and blue cheese.

If the salary is $25k, is it white collar? i don't think salary is a good indication of whether a job is white collar or not. however, i should have more correctly used "9 to 5" instead of "white collar." i misspoke.

but could they?

depending on how you're traveling and where you're traveling from, hoboken might be an easy stop.

very good. they were in the oven at about 220 for close to 5.5 hours. i threw them on the grill the next day to heat them up and give 'em some "char", and they went over very well. also, i brined them for about 1 hour before cooking.

i remember you really liking this place. i'd hate to see one asshole put the place off for you.

did you not speak with the manager?

thanks rachel. i just stumbled upon their website in fact. do they have cheeses other than mozz, ricotta, and smoked muzz, as their website lists? in my head, this place is a must-see place. or am i off base with this.

don't you think that after 8 years you'd be a competent line cook? i'm guessing that it wouldn't take even 1/4 of that time for someone to become competent enough to work a grill in a busy kitchen. and i'll reiterate that most anyone can handle a good number of the tasks associated with restaurant cooking.

i thought it was jerry's. but the yellow pages says Jerrys Osteria, which i think is just a restaurant. can't find a listing for "jerry's" of any other sort. rachel and jason know the answer. where are they.

a little help here. what's the name/location of that italian market that i've heard so much about!?!?!?!

sorry. i should have specified. Blackberry is a wireless email device.

How long has that restaurant been there? I have a vague memory of going to a Thai/Indian hybrid in Bergen County around eight or nine years ago. Could this have been it? Rosie will know. Rosie is the encyclopedia on things like this. Rosie? it's been there for a few years at least. the thai menu is *very* limited (even more so than the other Thai restaurant in Ridgewood). however, their cripsy duck is a great dish.

it might be important to acknowledge that a lot of "white collar" salaried employees in all types of businesses work much more than 40 hours a week, often from home, on the road, using blackberry, making/receiving phone calls, with little or no extra compensation. the restaurant industry is not completely unique, as much as people in it would like to think it is.

it's a big room. it can get loud. however, the room off to the back, with low ceilings, can be quiet, especially conserdering they seem to seat people there last. for a quiet dinner in NYC, your options are limited. most rooms are lively.

john has never been to Johnnie and Hanges. he's also never been to Clixes and that other place in Ridgewood/Glen Rock/Hawthorne (not sure of the town). he's expressed interest in trying them, however. perhaps i'll get him out one day for the trifecta.

i think FG agrees with me when i say that generalizing the pay of people in the industry as 'just barely over minimum wage' isn't very accurate, particularly if we're talking about a place like Daniel.

that be the place!!!

it talked about john a bit, and how this passion came about. he also summarized the top 10 or so hot dog places in NJ. a few of which i'll now make a point of trying. there's on out on rt 22 near PA that i pass quite often. i'll be stopping in next time for sure.

joanne, do you know if it's similar to the one in Montclair?