nice things that food purveyors do for you

[guajolote]

my butcher (bornhofens in chicago) will always set aside some veal bones for me whenever he gets veal in. he also gives me free chicken bones for stock, and gives my kids a piece of ham when they are shopping with me (it helps keep them quiet )

any other stories of goodwill from your food suppliers?

[hjshorter]

The butcher at the Whole Foods I frequent always throws in a little extra bacon, or an extra sausage. The fish guy does the same with scallops or shrimp.

Love the sig, Master Gee (with a double "e").

[fresco]

I've been racking my brain for examples, but coming up short. Think it may even be illegal (or highly frowned upon) for a bar in Ontario to pour a customer a free drink.

The local IGA always very thoughtfully tucks all the extra skin and fat from chicken parts under the chicken so I don't have to get upset until I've unwrapped it at home. Does that count?

[Malawry]

The guy I buy my eggs from at the Takoma farm market has thrown in yellow teardrop tomatoes, a scoop of homemade sorbet, or an extra dozen eggs on occasion. I bring him back all my egg cartons...apparently they cost him about .35 each which ain't cheap so by recycling them I save him a lot of money. He more than makes it up to me with the occasional freebies. His eggs are the absolute best, too.

[bloviatrix]

The guy I buy bread from at the greenmarket will throw in some extra rolls for me. And one of the produce guys will sometimes throw in some extra vegetables or fresh herbs. I always engage the vendors in conversation and tell them how good my purchases from the prior week were. I guess I endear myself.

When I put in my order for rack of lamb at the butcher for Rosh Hashannah, the owner put the untrimmed racks aside - he was concerned the butcher wouldn't trim the way I wanted I them. Instead, he had me come in and chat with the butcher to ensure I got exactly what I wanted.

[FoodZealot]

sometimes I get the rind and odd shaped trimmings from jamon serrano or prosciutto.

[bleachboy]

I've been racking my brain for examples, but coming up short. Think it may even be illegal (or highly frowned upon) for a bar in Ontario to pour a customer a free drink.

I think Tennessee may be the same way. I've never heard the bartender say "this one's on the house", and I'm on a first-name basis with a few bartenders in town.

However, I have been grossly undercharged on a number of occasions, which I can only assume is deliberate. I always make sure to tip based on what I've had to drink/eat. Overtipping bartenders is always a good policy, if you plan to return.

[Squeat Mungry]

I've been racking my brain for examples, but coming up short. Think it may even be illegal (or highly frowned upon) for a bar in Ontario to pour a customer a free drink.

I think Tennessee may be the same way. I've never heard the bartender say "this one's on the house", and I'm on a first-name basis with a few bartenders in town.

However, I have been grossly undercharged on a number of occasions, which I can only assume is deliberate. I always make sure to tip based on what I've had to drink/eat. Overtipping bartenders is always a good policy, if you plan to return.

Wow, you guys aren't kidding? I guess this is another thing California does backwards, but in all the years I've been working in and patronizing bars, it has been pretty much a regular policy that good, regular customers are comped every so often. How else do you cultivate/promote regular clientele?

Cheers,

Squeat

PS Yes, generous tips ARE duly noted!

[tryska]

hmm...i've got bartenders that take care of me at my regular haunts, and a network of servers that are always willing to give the hookup, but it's not good manners imo to expect people to give you things for free.

there used to be Harry's in Hurry (satellite of a what used to be major Atlanta grocery/farmer's market, now owned by Whole Foods) right next to my gym, and i used to go in there everyday. I used to get discounts left and right from their prepared food area. The people behind the counter would put the wrong labels on items, weigh things wrong..all sorts of stuff. I rarely realized it until after paying. I don't know if they did it on purpose or because they didn't care, or if it was because they liked me, or they were trying screw Whole Foods - i dunno.

[fresco]

It's even worse than I thought. The Liquor Licensing Board of Ontario prohibits free drinks, discounted drinks, or a bunch of drinks served at a fixed price, among other things. See "pricing":

http://web.ask.com/redir?bpg=http%3a%2f%2f....html&qte=0&o=0

[tammylc]

My husband was picking up some tiny bits of assorted seafood from Whole Foods (1 jumbo shrimp, couple of scallops, etc) to use to make food for our saltwater fish. Once I'd clued the seafood guy in to what we were doing, he stopped bothering to put prices on the little packages.

[Squeat Mungry]

hmm...i've got bartenders that take care of me at my regular haunts, and a network of servers that are always willing to give the hookup, but it's not good manners imo to expect people to give you things for free.

I agree that it is not good manners to expect free drinks. And as a patron I don't. My customers at the bar don't either, but at least around here it is a traditional way of expressing (in an entirely discretionary way) appreciation for steady custom.

[tryska]

oh i understand Squeat - i was typing that actually thinking of people I know who will go to restaurants or bars specifically when soemone they know is on duty to actually get the hookup. that's tacky to me.

if i get something comped i usually tip big - at least close to the price of whatever it was i just got comped.

[Cusina]

hmm...i've got bartenders that take care of me at my regular haunts, and a network of servers that are always willing to give the hookup, but it's not good manners imo to expect people to give you things for free.

I agree that it is not good manners to expect free drinks. And as a patron I don't. My customers at the bar don't either, but at least around here it is a traditional way of expressing (in an entirely discretionary way) appreciation for steady custom.

We have the same deal here and sometimes it gets dangerous.

Our favorite bartender usually gives out "bonus" shots of Jameson. Fortunately that bar is within walking distance. If a place gets to know you on a first name basis around here, they need to comp. at least a drink or two or many folks assume you don't appreciate their business and won't become regular customers.

On a completely different note, my puppy eyed children always get free cookies or donut holes at the bakery. And there are the yummy free samples in the Chocolate shop. I expect my butcher would give away free stuff too, if I asked, but I expect they run on a slim margin, so I don't as I want them to stick around!

[MichaelB]

I may have the best vendor relationships of anyone -- particularly since I am an individual rather than a business account.

My fish guy (who over the years has become a very good friend):

Allows me freezer and refrigerator space for things that I don't have enough room for;

Sells to me on open account -- and I keep track of the account balance;

Is open whenever I want/need him to be, rather than the other way around;

If a I need a pickup truck for a few hours, I have his;

If I need a refrigerated truck for a few days (and it happens at least once a year for a charity thing I do), I have his;

Delivers to my house if need be;

I use his cutting room if I need to do anything particularly messy;

Accepts drop ships of stuff for me -- and pays for it if necessary;

Will make a zillion calls for some oddball thing I just have to have;

And a bunch of other stuff that I probably forget.

Other vendors -- like my cheese, meat, and produce vendors -- treat me quite well. I don't think I really get freebies from them; but I get great service. Things like a call that they got a small quantity of whatever and how much of it I would like put aside until I get in. Saturday I wanted a pound of dill that my produce guy did not have. He called one of his suppliers who set it aside in will call for me.

[guajolote]

I may have the best vendor relationships of anyone -- particularly since I am an individual rather than a business account.

My fish guy (who over the years has become a very good friend):

thank you michael, you are a lucky guy. I bet your fishmonger has realized over the years that this is a good way to do business.

[herbacidal]

hmm...i've got bartenders that take care of me at my regular haunts, and a network of servers that are always willing to give the hookup, but it's not good manners imo to expect people to give you things for free.

I agree that it is not good manners to expect free drinks. And as a patron I don't. My customers at the bar don't either, but at least around here it is a traditional way of expressing (in an entirely discretionary way) appreciation for steady custom.

We have the same deal here and sometimes it gets dangerous.

Our favorite bartender usually gives out "bonus" shots of Jameson. Fortunately that bar is within walking distance. If a place gets to know you on a first name basis around here, they need to comp. at least a drink or two or many folks assume you don't appreciate their business and won't become regular customers.

i've always had a good relationship with bartenders around town.

get the random mistake pour as a present, etc.

helps that i can joke about the backside of the business and tip well too.

but no, you never go to a place expecting free drinks.

(except those advertised events/nights pushing a particular product, but that's a different ballgame.)

that's not cool at all.

[woodburner]

Good topic, and I see it vice versa.

Nice things you can do for food purveyors. These people are always looking for quality items that come recommended, from customers.

I find this goes a long way, in building quality relationships with them.

woodburner

[MichaelB]

I may have the best vendor relationships of anyone -- particularly since I am an individual rather than a business account.

My fish guy (who over the years has become a very good friend):

thank you michael, you are a lucky guy. I bet your fishmonger has realized over the years that this is a good way to do business.

I have referred a meaningful amount of business to him, including a high profile commercial account.

He also gets dinner invitations a few times a year; my wife send him cookies; etc, etc.

Like I said, he became a good friend before I started getting the "use the back door" treatment.

[Squeat Mungry]

Just before Thanksgiving I was having trouble finding jarred chestnuts. I went into Yum, a local specialty shop (think hard-to-find cooking oils, glaces, frozen puff pastries, imported spices, etc.) looking for them. They didn't have them, but they suggested a place that might, and then proceeded to call them on the phone for me and make sure!

The other store did have them, but I was simply blown away that the Yum people would not only suggest a competitor, but actually ascertain that they did have the product I wanted. This will keep me going back to Yum. That and the fact that they always have something delicious to sample. And that they are just so darn nice.

Cheers,

Squeat

[dls]

Local Italian market saves Parmesan and Prosciutto rinds for me. No charge.

Manager in the seafood department at local Whole Foods lets me know when certain packaged items are "out of code". Example - Charlie Trotter smoked salmon @ $25+. 2 days "out of code" @ $7.50

[chefreit]

The amount of samples I get is almost “PORNAGRAPHIC” in nature!

“Pure gluttony, I tell you!” In fact it is prompting me start a daily thread, called: “What I cooked for dinner tonight.”

Here is a quick inventory of my (home) refrigerator,

2 Frenched racks of lamb

1 PISMO (Canadian)

2lb Dungeness crab claws

3 lb u/8 freshwater blue prawns

3 -5 short rib racks

1 center cut loin of tuna

2 cvp T-bone Steaks

2 B/I Filet Mignon (Buckhead Beef) GOOD STUFF;}

1 lb of Phillips Lump Crab Meat

2 cvp breast of duck

logs of imported goat cheese

pancetta in wine

1 picnic shoulder of pork

Minors Specialty Bases:

crab, lobster, ancho, calamata olive, roasted onion, bell pepper, sundried tomato, clam, shrimp, and crème fraiche

Rc Fine Foods Bases:

Passion fruit, mango, kiwi, peach compound, lemon grass extract, chipolte powder,

Pastry cream

And that’s why tonight I’m having Tyson Spicy Breast Nuggets…………………………………………………………………………………………………………………………..

Chefreit

[Peter B Wolf]

"......The local IGA always very thoughtfully tucks all the extra skin and fat from chicken parts under the chicken so I don't have to get upset until I've unwrapped it at home. Does that count?"

So, what is bad/good about that?

The 'water laden' weighing in at 4 oz., sponge type cushion, often smelly addition, I just do not like to pay for.

[Brad S]

Over the years i've recieved some nice gifts if you will from venders,but for me the best is when i'm planning associate events and ask for donations for raffles ECT.This is a nice and "honest" way to do buisness.

[KarenS]

My produce purveyor just today gave me a 7 oz jar of dried porcini and a 5.3 oz jar of dried shiitate. She will send me fruit or vegetables to take home very often. We love to talk about food.