pastrychefjustin

I would have to default to the standard reasoning that there are too many variables that could have affected the server's overall performance. Factors that may or may not be within the servers control can influence the diner's experience. I don't think it is necessary to describe the myriad of potential reasons beyond other servers, the kitchen, or even the business management team, unforseeable daily burdens, and so on and so forth. Without explanation, the vagueness of a low tip could be rationalized by the server with just as many variables as the guest trying to rationalize the poor service. Who knows why the customer left a tip like that, who knows why the service was so bad. Given, very well, a poor service experience may rest solely on the shoulders of a server. The true question here is, what is the best way to communicate about the issue at hand. Holly received poor service, hands down - I agree. I don't believe that just leaving a slightly sub-par tip will give reason enough to cause the server to strive for a better performance the next time. I feel that it is up to the individuals at hand to determine how important it is to them to rectify the situation. If Holly really wanted to make sure that when he next went to that establishment he would be attentively taken care of, he would probably tell someone how he expected to see an improvement the next time he was there - which should correlate as the reason for a low tip. Although explanations give no guarantee for improved service, it does eliminate some potential misunderstanding and misinterpretation.

Ultimately, what you thought doesn’t matter. you personally have never been on the other end of this equation ← LoL, of course, being that you have an inkling of knowledge as to who I am and where I come from... . I have had to work commission sales well enough to understand that sometimes 'that's just the breaks,' and I still feel the same way about an honestly unfair tip. I stand up for what I believe in and I don't think I should have to lie down and take abuse from someone that thinks they are better than me, that's the difference. I'm not violent or aggressive when I approach the resolve of an issue of any kind, in fact I'm rather passive more often than not.

If the patron has to give a "dignified reason for an undignified tip", then should the waitstaff also be required to defend (or explain) the crappy service they provided? ← You'd better believe I do... So, yes, I think I'd say that I'm thoroughly accountable for whether or not my service merits an appropriate tip. ← Do you also need to defend yourself to the customer? I would have considered it to be disingenuous [...] so she should have known the reason I didn't leave a tip. Why bother asking? ← I thought that the other person answered that question in his own terms well, and if you're asking me - yes I do feel that way and agree with everything that he said. I believe a key element of confusion in ALL of these situations is that everyone is assuming too much. Getting upset because you think someone else should just 'get it' doesn't work very well. The reasons why I advocate the concept of questioning a poor tip are to resolve the issue of poor service or to discourage indecent compensation for services rendered. There is nothing wrong, violent, or disrespectful in asking, talking, or communicating about how to improve. As previously stated by another poster, there is an initially understood and intended level of respect and professionalism held between the guest and the server. I interpreted the situation of the initial thread question being that; in the case of the guest violating that 'respect' by leaving an indecent tip - is it ok to question that? I think that if the service was exceptional, then the guest has the responsibility to acknowledge that service with a tip that is near the standard percentage. If the guest is unable to do so - then they shouldn't be partaking of those services because it is understood, weather explicitly or implied, that the majority of a servers compensation is accrued from the tips left with a guest's check. The common idea that there are not guests who consistently tip indecently for exceptional service is unfortunately widely overlooked by many diners and, I believe, a contributing factor to the reason why so many people feel that it is unacceptable to question an indecent tip. There are guests that violate that 'respect,' that 'professionalism,' and I do not believe in never approaching the situation simply for the 'sake of status' in the name of 'hospitality.' What I find most upsetting is that some diners feel that it is unacceptable for a server to ever question poor compensation for exceptional service from a demanding guest, yet it is completely acceptable for a guest to be exceptionally demanding and leave an indecent tip!

Afraid I don't get your point. Hospitality and dining without confrontation are not unreasonable expectations of a restaurant and its servers. Providing hospitality without confrontation places no stress on a server's wellbeing or rights as a person. ← Like many others who have commented on 'how "bad" this system is,' I don't agree with the hospitality attitude in the US in the sense that some of the 'guests' have forgotten how to behave as such. I feel that providing a service or product comes with a price - and if a patron can't give a dignified reason for an undignified tip there is no reason to placate such behavior with ignorance.

pardon my "Upstairs, Downstairs" attitude ← I don't see why a server should pardon the "Upstairs, Downstairs" attitude - especially after having read excerpts from an article written by Christine Frederick who supports the 'scientific' method in regard to managing the work relations and conditions between house masters and servants. I think this strikes a deep chord among those who feel that they 'deserve what they want' with disregard to the wellbeing or rights of the person who is serving them, and shows just how dated and literal the 'service' industry is.

I think that about sums it up... the customer has the money, the server should expect a cut. The amount of work is not relevant. ← Following that example, then if I have the means, I should be happy paying $50 for the steak on the menu priced at $25. No, I don't buy that. ← Who's on first? My "A" plus your "B" does not equal your "C". How does paying $200 for a $200 dollar bottle of wine compare to paying $50 for a $25 steak? ToweringPine - A server can expect a 20% tip on a $200 bottle of wine, but the server's only recourse if the tip is less or nil, is sharing his disappointment privately with fellow servers and/or punching out a 50 lb bag of flour in the storeroom. ← requires the same amount of work to serve regardless of the price ← Well, I think that service is about how you make the customer feel about what they are served. I'd bet that I could make you feel like you had a $200.00 bottle of wine although it may not taste that way, lol! I have always thought it is interesting to see when inexpensive, or even cheap food is served for a very high price. People that don't know any better may think it's high quality because of the atmosphere, quality service, etc... Perceived value goes a long way in this industry. Some of the highest quality items and service can be well hidden behind a low key atmosphere and reasonable prices. I'm not saying that servers make the food taste good, great, or the very best- but they definitely can make a diner love, hate, or feel indifferently about the dining experience over all. You'll know the difference between a server that deserves 40 for serving a 200 bottle and a server that deserves 10 for serving a 200 bottle. Just today I gave my waiter 20 on a 10 tab, that's because I knew he deserved it- and I'm sure that I'll do it again some day. Anthony Bourdain made an interesting statement at what he called one of the greatest restaurants in the world. When presented with two pre fix menus, he immediately grabbed the one titled "submit." He then commented on how being in the kitchen is about being in control of the elements to prepare a meal, and being a guest is about submission- letting someone else take control to prepare and present a meal for you to relish, to enjoy. I find this concept very interesting especially when thinking about guests that come in and order a salad with 'everything' on the side. I couldn't believe that came out of our printer the other day. But again, where are the limitations on what a guest is reasonably allowed to expect? The chef and manager create a menu that they feel will be appealing, if it's not- is it right to rip the entire thing to shreds- or should the guest find something - or somewhere else to eat? I still find it interesting how many people feel like any server that wanted to know what went wrong with poorly tipped service would literally chase someone down and harass them about what the problem must be. There are many ways that anyone can make a tactful inquiry. Everyone is different, and has different expectations when dining. I think that it is unreasonable to expect that any server should be able to subliminally interpret what could have went wrong during service. There is an infinite number of possibilities and virtually no way to determine and understand them all.

Nope, still not acceptable. I guess I'm just an ass. ← I'm curious as to why you feel so strongly about your opinion? How do you assure your servers they will attain adequate wages? ← Whether or not staff attains adequate wages and whether or not they are rude and confrontational with customers are two entirely different issues. Do you really think publicly announcing to someone that they are a cheap asshole will change anything? "Ohhhh. I'm cheap. You just put a spotlight on me and pointed that out for everyone. That changes everything... here's more money." We all know that isn't happening. Imagine you're the person in the spotlight. You're going to tell the server to go f@#% their hat and you'll never spend another penny at that establishment. That helps noboby. ← Well, that may be what some people would do. After having read many comments on this thread, particularly that last response, it's obvious that many people on both sides of the argument are aggressively passionate about their opinions. I personally don't believe that the majority of servers would be jumping down people's throats and harassing cheap people for a tip, nor do I believe that when confronted about cheap tipping the majority of guests would respond in such an extreme manner. Though, I still advocate the server that wonders, "what went wrong? is it my fault?" If someone can tell me, just something- often it's vindication enough. I think that the core of the question is still much more of a gray matter than a black and white one. I think that there are occasions, when tipped extremely poorly, a gentle inquiry regarding service may be warranted. The type of dining establishment also influences the standards of that particular wait-staff and management team. I also acknowledge the guest's rights to pay what they may when it comes to tipping wages; however, I do not agree that diners are absolved of the well understood moral obligation of compensating wait staff for services rendered just because it's not explicitly outlined (that's like the excuse of a child that "didn't know any better"). Service, tips, spending money, making money... it's all fluid, and constantly changing. There are many factors outside of our control regarding the success or failure of goals in life. It is important to remember that the most success we will experience is with those things which we have direct control over, and if not knowing how much you will make is an issue- well you oughtta getta job that you do know how much you will make. So why is everyone SO up in arms over this??? I believe that It all depends on how we treat one another. If a server came to me and was cross-eyed angry, fuming, and gripping a ticket asking why I didn't tip better, I think my reaction would be obvious and expected. On the opposite, if a server asked if something had been poor about his job performance or delivery, regarding the percentage of tip left, I would respond with an appropriate answer. You should treat people how you want to be treated in return, the golden rule (remember??). I'm not trying to be juvenile, it's just a basic standard of social interaction.

It's not a game, it's people's livelihoods, and sometimes it's the best to be had. Why punish a server for the status quo? That seems very misplaced. ← the custom of tipping is quite well known to all of those involved in the process ← It makes no sense to rationalize that all involved in the process of tipping and being tipped, excludes the diner. The diner is included in this process by choosing where to eat, what to order, and how to compensate those involved in the rendering of services. If you choose to not pay someone that served you, and you know that they are not being compensated by someone else, then you are morally responsible for what you choose to do. Saying that you don't do something, just because you don't have to, is a way to say that you have reached moral absolution. I do not find this a suitable explanation, "I have no morals, that's why it's OK..." Nope, it just doesn't work for me.

Nope, still not acceptable. I guess I'm just an ass. ← I'm curious as to why you feel so strongly about your opinion? How do you assure your servers they will attain adequate wages?

Marlene, my point is that it really ISN'T voluntary. ← If it isn't listed on the menu then it is indeed voluntary. It is a bad system that needs to be changed! ← Do you need a note at the bottom of the menu that says, "Please use the bathrooms. Do not defecate in the soup bowls..."?? Not taking food off the plates of the people at the next table isn't printed on the menu. Not spitting water at your tablemates isn't either. But it's "customary and expected", just like the tip, unless the service was poor enough to warrant a conversation with the manager. ← you know, what I find most interesting here is that there are so many people who seem to think that they don't have to live up to social customary expectations, and then turn their backs to criticize it after having used the service to their advantage. The womans opinions about the voluntary tipping is true, but social and cultural standards govern the livelihood of the poorest to the richest, and if you can't respect an individuals morals and standards, then you shouldn't intermingle or use their services. Furthermore, it makes no sense to support an establishment that supports a corrupted industry standard. Those who say and believe that it is wrong, should seek out establishments where managers support their staff and no tip is expected. Placing the responsibility of changing industry standards and customer's expectations solely on the servers is an inadequate approach. Diners, Managers, and Servers need to support the ideal working environment. That is the only solution that I see to this problem.

I really think that this is a very good opinion. It is a different approach to resolving the issue of tipping all together. It also raises questions to the real reason behind a tip driven pay incentive. Obviously it is, in a way, an ideal plan to cut labor expense of the business. It is an easier approach to place the responsibility on the servers and expect to have a high employee turn-over rate than it would be to create an environment where the servers would appreciate the environment enough to take ownership and help support it on their own. I have had several experiences that have been very disappointing, and I find that being tipped without a proper pay incentive is depressing enough. I would rather work at a place where I was paid in anticipation and trust that I would have good work ethics.

P.S. In my experience, when live deals you melted chocolate, make chocolate milk.. .

Justin, you recommend some unusual temperatures. Most sources recommend melting to 120F, and a working temperature from 85 to 90F depending on the chocolate. Any chocolate I've worked with becomes noticeably thicker as it approaches 80F. Please explain. ← A quick guide to tempering chocolate correctly, albeit in Celsius, can be found here: Vantage House Guide to Tempering Chocolate. I thought about mentioning Mycryo for solving the original poster's problem but if she's having difficulty keeping bar chocolate in temper, then Mycryo would be an expensive mistake. ← True, but I thought she was going to hold off on toying around until the temperature of her house was more sustainable for holding chocolate of any kind.

Correction on the 80F working temperature, I had resourced the wrong section. Dark Chocolate: 87-90F Milk or White Chocolate: 85-87F My current resources are a CIA Baking and Pastry book, Bo Friberg's Advanced Professional Pastry Chef, and another book called the Chocolate Bible by Christian Teubner. I have never had a problem melting dark chocolate to minimum 110F and achieving a successful temper. The three sources gave different 'maximum melting temperatures' across the board, but a good standard that I'll source here is Bo's: Dark Chocolate: 1. Melt and heat to 115-120F 2. Cool to 80-82F 3. Warm slowly to 87-90F Milk or White Chocolate: 1. Melt and heat to 110-115F 2. Cool to 78-80F 3. Warm Slowly to 85-87F I believe that another key element is that chocolate behaves differently and is affected by what is in it, where it came from, and where it is when being tempered.

Here in NC, things don't seem to be so dire; however, I just quit my job at a pastry shop because the owner paid me late for three consecutive months. I am going to be working at a bread bakery where I formerly worked as a baker. I find it interesting that the bread bakery is prospering, and actually expanding, the only direct competition here is Panera. The pastry shop is the only one that is directly in town, so customers continue to go there for coffee and cake even though the quality suffers across the board from the front of the house to the back of the house. Unfortunately, the business owner is dishonest, or at least shady, with his finances. He is currently in his 4th year of ownership and most employees are still waiting on over a month's pay. The bakery has been open for 9 years now, and the pastry shop only 4, but - the bakery has stock-piled hundreds of thousands of dollars into savings, and the pastry shop is paying rent 4 months late. After reviewing sales of years gone by, there is no reason why the pastry shop should be where it is today. I would say that good business sense will always prevail. I believe that, as a friend recently said, "there is no reason why anyone should be hit so hard that they can't eat." Given the exceptions of circumstances beyond our direct control, I learned in a basic culinary college that planning and preparing for situations that may arise is the best plan possible. Mc Donalds is one of the most prominent and popular food service establishments in the world today. Although the quality of food and dining experience is at the lower end of the spectrum, they have undeniably become a thriving and successful business. I think that if you are keen on planning and preparing, any business can survive economic hardship and strife.