"sending drinks to the kitchen"

[battleofthebulge]

Well I couldn't resist the 60% off Bourdain's Les Halles cookbook on Amazon. In the intro he goes on (and on ..) about finding good suppliers of food. Even goes so far as to suggest that you ask your favourite restaurateurs where they get their supplies, and that you 'send drinks back to the kitchen' to curry favour.

Does anyone do this here in the UK? Should I try it when especially pleased with a dish, or would the chef be bemused at a glass of Pinot Grigio suddenly appearing at her elbow?

Sarah

[SBonner]

I've sent drinks (usually beer) back for the staff and it usually gets a response at the end of the evening when the chef or sous showing up and saying thanks. A lot of time we have left half a bottle of wine for the FOH staff to finish off at shift end and it usually results in great service on our next visit.

Cheers,

Stephen

Edited August 3, 2005 by SBonner (log)

[Brithack]

I've never heard of any such thing. Can someone tell me please if a) I'm dim and haven't noticed (all too possible) or b) this is common practice in America?

[SBonner]

I live in both Europe and North America almost equal amounts of time. I've sent drinks to the staff as a "thank you" for great service and just about anyone in the service industry enjoys a drink and gratitude at the end of their shift. I usually do the same thing when on holidays as well.

Cheers,

Stephen

[jackal10]

Its rare, but if you do it at the beginning of the meal, it will be much appreciated. More than the tip at the end

However bear in mind that at a high end restaurant there may be 10-20 people back there

[SBonner]

Its rare, but if you do it at the beginning of the meal, it will be much appreciated. More than the tip at the end

However bear in mind that at a high end restaurant there may be 10-20 people back there

←

good point...we usually do not do it at high end restaurants with huge numbers of staff. At those restaurants I'd most likely treat my server to a drink along with his or her tip.

Stephen

Edited August 3, 2005 by SBonner (log)

[erica graham]

Being offered a glass from a particularly good bottle of wine always gets a good response from me!!

And yes, it is always remembered!

[Gary Marshall]

i buy the chef's beer in my local every visit, in fact they just stick it on our tab now.

i get the best food and they even reciprocate with the beer so it's win/win!

[BertieWooster]

Likewise. And if they let you stay for a lock-in afterwards, it's a very good investment (for your wallet if not for your liver)

[Suzi Edwards]

I think it's more common in the US than the UK. I took a slab of beers to a restaurant I'd been looking forward to visiting and the chef, while pleased, seemed totally stunned.

[Basildog]

Not a rare event for us to be offered drinks by guests.Cheap round here (3 drinks )

I tend not to take them as i have to drive home after work.

I don't recall Mr Mashall buying me a drink, but he did bring chocolates

EDIT, we do have one regular who leaves us his dregs as a tip, that's just tight

Edited August 4, 2005 by Basildog (log)

[Andy Lynes]

In the kitchens I have worked in, chefs have always been given a beer by the owners/management at the end of dinner service which might explain why they were so surprised when a punter got a round in as well.

[Gary Marshall]

Not a rare event for us to be offered drinks by guests.Cheap round here (3 drinks )

I tend not to take them as i have to drive home after work.

I don't recall Mr Mashall buying me a drink, but he did bring chocolates

EDIT, we do have one regular who leaves us his dregs as a tip, that's just tight

←

i did get a tip for you out of bapi when i collected the cash though, that must count

I must add basil is very generous host and has given us more than our fair share of drinks when we happen 'to be passing' post pub closing/ slacker booting us off his wine terrace

[battleofthebulge]

Err .. hmmmm

Rules appear to be:

- don't bother anywhere posh cos there are too many staff

- do bother if it's somewhere run by an egulleter

- or if you want a piss up at some time in the near future if the place in question is a pub.

I think I'll carry on as before and not worry too much.

Thanks all!

Sarah

[alexw]

I agree with not buying in "posh??" places as there are too many in the kitchen and the chef alone who accepts a drink for him/herself is shite really. Also a lot of the lager better places will plonk a service charge on, so if you have had a good time please do not dispute it as it goes into our salaries.

If a meal is totally outstanding and I find I have need to discuss this, I will on occasion ask if the chef wants to go for a beer after that service to try and rob the odd technique though, but this then I suppose is just payment in kind.

Alex.

[Matthew Grant]

Also a lot of the lager better places will plonk a service charge on, so if you have had a good time please do not dispute it as it goes into our salaries.

←

Was that deliberate?

[alexw]

Also a lot of the lager better places will plonk a service charge on, so if you have had a good time please do not dispute it as it goes into our salaries.

←

Was that deliberate?

←

no just subliminal....