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beans

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  1. I would be interested in a precise picture of what typically happens with tips in a high end restaurant. As most tips are paid via credit card, it's not clear to me how this tipping out process takes place. Also consider that the credit card company is also taking a slice. In addition, my understanding is that many high end restaurants have gone to a true teaming approach where all of the employees effectively serve all of the customers. In this case, a common tip pool would make the most sense. With regard to tipping the server on food sales and the sommelier on wine sales, this is clearly not the case. The server is tipped on the entire bill including wine. Any tip to the sommelier would be over and above that. How the bartender gets tipped for drinks served at the table is another interesting question. I do know that the hand written ticket still is out there, but gosh what a antiquated (sp?) system. Ah technology. Each restaurant's POS system (where the server keys in a guest's order) prints out a final summary of their sales, each shift, breaking every category down. That is a part of their "close out" procedure and very important for the restaurant to track as well. (Who is slacking on selling apps, desserts, check averages, etc.) That check out is presented to that server's assigned service bar (we have eight bars), and one of the bartenders accept their tip out, reviews and signs their report. A server cannot leave for the afternoon/evening without four signatures -- shift leader (who checks of that server's closing side work was completed), food runners (they get a tip out), bar and bussers. Where I work, actually the bar gets a straight 1.5% of the server's total sales. And how true that those that tip best receive the fastest and best attention. A tip pool (where everyone earns the same amount) is The. Absolute. Worst. It is a staff killer unless you have a 100 percent stellar, tight crew and high ticket averages/tips. (read: RARE) I kid you not, I quit within an hour of starting a new job when I learnt of that practice, and also in another job situation when a bar manager misquoted me about server tip out to barstaff at 5 percent when in fact she goofed and it really was .5 percent. (Although the latter was not solely based upon the server tip out -- none of them had any sort of liquor training and it was a complete nightmare dealing with their screwed up orders ).
  2. I'm not sure about what anyone is specifically referring to about tip pools, i.e., everyone makes the same amount at the end of a shift. I worked about one hour in a restaurant that failed to inform me about this practice. Great for team work ethic, however it equally rewards the slackers as the gold star up-sellers that do their running and closing side work. Generally, portions of the tips a server receives is a trickle down effect with the others that have helped the server -- the buser, bartender, etc. Bartenders have to tip others out -- food runners and barbacks. Who does a sommelier have to tip out? Basically no one. The bartender gets tipped on alcohol sales. The server gets tipped on food sales. The sommelier gets tipped on wine sales. Curious as others have posted their surprise about this thread referring to fine dining. What other form of dining employs a fully recognised sommelier? Gee, in Cleveland I think there may be all of five of them in this city -- all fine dining (if even that many).
  3. alporcini -- thank you for your kind words of concern, but there's no need for you to apologise for the inexperience or lack of common sense that one server exercised. (Truly I think she had one of those "duh" moments realising what would happen as it actually did happen). And welcome to eG. As far as restaurant radio or tv ads -- Carabbas don't seem to air in Cleveland. But some of the Outback radio ones are funny. However was it effective advertising? I remember specific ads (good) but still have yet to visit a single Outback for a meal.
  4. I *love* the CPK Thai Chicken pizza. I made it a couple weeks ago from their cookbook. I baked up two of them and gave the one to our favourite exotic spice/seasoning/sauces vendor at Westside Market and it has been a regular standing weekly order from her.
  5. i think one of the points is that tipping everyone who had a hand in making your experience what it was, or even the server *and* the wine-person, doesn't fall under "generally accepted tipping guidlines". i'd go as far as to say that you're absoultely wrong with that assertion. if it were generally accepted, you wouldn't have so many experienced diners disagreeing with you. So I suppose the CNN article is wrong? Again, I didn't conjure up this social custom. Because the eight posting on this thread are unaware about tipping a sommelier, I'm wrong because of the experience I had working in fine dining wherein we did have a wine steward (she was 99% through her sommelier studies) ?? Deny, disagree or feign heart-of-the-house jealousy about FOH tips -- whatev. I'm done doing my front of the house cheerleading support of all earning a decent living. If I can't afford to tip, I don't eat out. We all make our financial choices.
  6. Lemme get this straight: You tip the server on the total bill minus tax and wine, and tip the sommelier on the wine? I'm not sure how much the servers like you, in that case. Pan, Where I've dined or worked with a sommelier, that is the accepted norm with the servers and sommelier. Besides the idea of tipping is thanking another for the great service, not to be liked. Again in the same fine dining establishment wherein I worked, servers not only tipped out the busboys, bartenders (on the portion of their liquor sales), our wine steward and expo, but also the hostess for seating their section. Yes, as a restaurant patron, you are tipping those folks as well, albeit indirectly. Line cooks are salaried hopefully with the motivation to achieve more in their culinary career -- no tip to them, unless as some unsavoury agreement with a FOH staff memeber for a great hook up with their out going entrees and that is a whole other can of worms. Dishwashers, well sorry to be so harsh as to say this, but that is the grunt position of the entire restaurant. (God bless our dishwashers!!!) There are reasons why dishwashers are dishwashers -- lack of culinary skills (but learn, pick it up and move on and upwards), etc. (Again! God bless our dishwashers!!!! ) Places that employ a sommelier are! code/tag typos! grrrrrrr.
  7. Hey! I didn't write or make up the generally accepted tipping guidelines! I just work in the biz. Nor did I author the CNN article wherein I included as a link, up thread. And as interesting side note, indirectly, in some restaurants, the dining patron is indirectly tipping out some kitchen staff. One fine dining establishment wherein I was employed, servers tipped out the expo from their own earned tips. Who said everyone has to like tipping?!? I've gotten over it and accepted it as a normal part of the expense of eating out. Perhaps because I'm FOH staff? Is it fair that I worked hard through my university studies, took my LSAT and was accepted to Michigan Law School only to chuck it to the wayside and am now earning fantastic pay -- more than I was within the legal eagle world and without any of the hassle or degrading stress. Go figure. I breath easier without the weight of the world on my shoulders. Heart of the house -- pastry, sous, exective, master chefs (pick your position/applicable term) made the choice to pursue their passion. They are salaried. FOH is not salaried. Sadly one of our really sharp cooks who was moving up the ranks quite nicely and building a solid culinary career jumped out and into serving because of the money.
  8. That restaurant mark up on what a wine retails for is similar here in our heavily government regulated wine sales in oHIo. But that is beside the point. If that were so, then the food cost mark up of dining out would warrant the same reasoning. (i.e., "I could have purchased this same steak for $12.99 a pound at the Giant Eagle grocery store!" ) The sommelier deserves the tip on the wine purchase as the server does with the food bill. Yes. Regardless if I have to pay $10 or if it is complimentary, I always tip them too. If out on the lake and docking at a fav establishment, I make plenty sure that even the dock staff (boat "valets" if you will) receive a decent tip for helping tie up. Elsewise the average valet receives a few bucks for the sake of the convenience and service -- even when I was at the Embassy Suites in Niagara and paid $20 for parking where I stayed. Dining out is expensive. Each person/position is providing you a service and the attention they spend on your dining experience deserves the appropriate recognition in handing them a few bucks.
  9. From CNN, fairly recently. http://money.cnn.com/pf/features/lists/summer_tipping/ Sure taxes suck, but that never offsets providing appropriate gratuity, of course pending what the generally accepted social norm for that geographic locale. So I spend about $35-40 on a bottle that was recommended to compliment my chosen course/entree. What's an extra eight whole dollars? In a perfect world, all service staff ought to be paid properly by their employing pubs, cafes, restaurants, bars, etc. But then I wouldn't bartend because an owner would never shell out that large of a salary for such a position. (Yes, I did leave a college degreed position and am earning much more as part of the service staff. ) Ironic. But then I also discovered the food and beverage biz is my passion.
  10. I completely agree tommy. But I guess I wouldn't feel so strongly (bold, large font) about it if I didn't work in the biz.
  11. Allow me to chime in. The sommelier deserves and has earned a seperate tip. They directly work and contribute to the overall enjoyment of a meal. TIP THEM.
  12. Again, huh? Who I am? I could care less if someone loves or hates a place. What I find surprising is one asserting that another's experience is unwarranted. I never stated any sort of summarily dismissing, all encompassing statement that all Carrabba dining experiences are negative. Dude, you are preaching to the choir. Hmmmm. I seem to believe that invalidating another's experience as quite arrogant indeed. Ironic you assert and point arrogance at others by their honest posts. I'm not sure that any of the above candour was in the viscious spirit for the sake of trashing a restaurant. Besides, isn't it against the eG User Agreement? You are giving far too much credit. How could my or your opinion sway others from "trying it." I think the criticism has been fair and most probably accurate. Who cares if you don't like it? I don't care that you don't share my point of view by choosing not to return to a resto that I found to be less than enjoyable, but I do have interest in why it is you are compelled to discount my experience as, again, unwarranted. Gee, thanks. I'm glad you provided me with permission.
  13. Hi mongo. Great blog. You've actually made me laugh and learn a few wonderful things. You will be one of the toughest acts to follow.
  14. See, mint is one of those funny things that I firmly believe in only fresh. Mint syrup = yuk. While I do know of gals that prefer their Mojitos a wee bit sweeter for thier own tastes, I still traditionally only use the granulated sugar, lime and mint -- but add in a dribble of simple syrup will usually does the trick, however not my preference. Don't get me wrong. I'm all for figuring out what will build the better mousetrap.
  15. Okay. There has been much about that flatbread creation on eG. White pizza. Red sauce. Stones. Crust. (did I miss an important sub-component topic?) Somehow combining, but keeping all of the above sort of aside, what do you make at home? Traditional? Adventurous? I'm sort of starting this as possibly as a longer time line of sorts with "blogs." My family is trying to operate a small pizza joint, successfully, that does more. Choosy about the dough, sauce recipe, cheeses, etc. They've been at it since the end of January and have learned much. I am in awe of my father's instant understanding of how bread bakes and how to create the optimal crisp, chewiness and toppings for a good pie. Today, I learned of a new, interesting combo -- the chardonnay/shallot/butter sauce with thin fennel, yellow squash and zucchini slices topped with feshly cracked pepper and additional minced shallot. The cheese for this is brie, rind on. Wow. I honestly didn't think this would work, but it was actually a customer request that is gaining popularity. We had a small for lunch and it was quite delicious. Any one else with some pizza experimentation with good or bad results?
  16. beans

    Low Carb Pizza Dough

    I've had what was similar to a bruschetta on a porto mushroom cap. Seemed wonderful in concept however the resto didn't possibly broil or pre-roast any of the huge mushroom caps elsewise I think it would have worked a bit better. At any rate, it wasn't really considered as a low-carb pizza and more like an appetizer in a loaded portabello mushroom cap.
  17. Huh? So the canola oil stuff that was supposed to be a flavourful, fruity olive oil for dipping hot, fresh, "rustic" bread and finding same dissatisfactory is over reaction or unwarranted? [somehow some corporate specs or standard operating procedures obviously were neglected if this is to be the finest olive oil that is imported from Catalonia, Spain]. The limited wine list? The unremarkable pasta? The indifferent and careless service staff? BTW, they never offered to have my clothing cleaned at their expense, nor apologised despite the girl clearly saw what occurred and scurried off. And (!) you try getting olive oil stains out easily. Please. Take evaluations of others' respective Carrabba dining experiences elsewhere. You were neither present during my dinner service nor are in any position to offer up any opinions or judgments of same. If one enjoys their menu or the dining experience, just say so. At least that is something that earns respect. Because one may receive consistent, good service, do not assume that is the same for each and every guest and dining experience for all that patronise any establishment, all of the time. I visited once. I have made the decision to spend my dining dollars elsewhere and not opt for any repeat performances. Thankfully I do reside in an area rich with Italian family operated indie groceries, bakeries and restaurants.
  18. Does it need to be the classic? Or can it be that slightly pink creation of the Cosmopolitan or a Chocolate Martini? I just thought I'd throw those out there, as if I'd have any suggestions to achieving either of those!
  19. Somehow it strikes me that when presented with a single infusion (hot or cold) and a flavoured syrup versus an infused spirit, the subtleties are quite refined and perhaps most will not really decipher it in the end result of a mixed cocktail/drink. Of course that depends -- on the individual, perception abilities, palate, preferences and the type of drink you are planning to mix up. For home mixing, I may experiment to see what preference I have, however at work I doubt that any of management and/or in the kitchen would support or afford me the time, space and product to conduct such. As far as a two flavoured syrup, I think I've done fairly well with a lemongrass-ginger concoction.... The ginger isn't bright, but it definately contributes beyond what I'd label as solely a lemongrass gomme/syrup. I'd place this up there along with the best white cake, banana cake or brownie recipe -- things I really want to examine in better depth, but unfortunately at the mo' time is at a premium. However it is on a written list that is stuck via a Korbel sparkling wine magnet (I thought it was pretty cool when I got it a couple of years ago) to my refrigerator.
  20. Yikes. The session timed out. http://www.samsclub.com On the left are categories. Under "Personal Needs," click on "New Items" (second choice on the list). The three, various sized, crystal cake stands will come up as about the fourth item. It is under $30. They stack up nicely for a lovely tiered display. I hope these directions help. I checked later last evening and the link still worked.... What's up with "sessions"?
  21. I saw this today at Sam's Club. Are you near to one? I thought about picking one of these up. Reasonably priced. [i hope the link works].
  22. We went to one last Fall. The entrees were fairly unremarkable. However that vile olive oil that is on the table and poured out by a server onto an app plate for bread dipping was gawd awful. It was the lowest grade and had absolutely no colour or olive flavour. It had a really bad aftertaste. I think it is weird they grow shrubs on their roof and the overhang. Isn't that a bit heavy on the structure? What I do clearly remember about that dinner was also connected to the plate of olive oil for bread dipping -- the server was removing plates and sort of drop stacked other plates on top of the olive oil. It of course splashed all over my shirt.
  23. Robert Plotkin authored a fairly comprehensive article regarding vodka and its place within the American market. Versatilty, accessability, packaging as well as the vodkas from Russia, Poland, Estonia, Scandinavia, the Netherlands, France, Ireland, England and North America -- along with some of the noteworthy introductions are fully examined. I finally got to see that fantastic bottle desinged by architect Frank Gehry for Wyborowa Single Estate! I was also happy to learn of Spudka from Oregon's Hood River Distillers. At the end, there is a short list of tasting notes. This article can be found in full, here. Cheers!
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