Serious Eats - seriouseats.com

Please update the website reference...its www.tedsrestaurant.com. Thanks.

i was REALLY REALLY disappointed:

http://www.yelp.com/user_details?userid=KYBEVBAP7QUlt1LjmatTJg

Wow, you came in thinking steamed and gross before you even sat down. How could the burger be dry if its soaking wet from the steam? a publisher of Beef Aficionado, his blog that explores beef beyond burgerdom. So you give a blue collar ***BURGER*** favorite of the area to a high society beef aficionado who explores ***beef beyond burgerdom***. This review stinks, is biased before even stepping a foot in Ted's. Stalin's show trial's in the 30's had more justice than your review. By the way, congratulations you either have an impressive lexicon or a decent thesaurus, so you most likely nouveau riche and I'd like you to take your wanna be bougiousie air about yourself and choke on steamed cheese preferably. I'll enjoy my steamed cheeseburger now.

He's opening another BBP in Bergen County at one of the many malls in Paramus--he said he's keeping them close to home so he can go out and check on any problems.
One thing folks are forgetting is that it's not a chef making the burgers in back--it's someone who is making not much more than minimum wage who had maybe a week's worth of training before taking the griddle. I worked in a restaurant (Farrell's--many years ago) making hamburgers and I didn't know much of anything--we were showed how it is supposed to look before you flip it over for rare, medium and well. If we made a mistake, people sent their burger back and we tried again. I doubt if they are even hiring culinary students--if anything, they're hiring former McDonald's and Burger King employees--at least they have "experience".

So sad to read this. I live out here and love his "Throwdown" episode on Burgers where he insists the burger must be medium rare.

I think the law is just a lame excuse. If chains like Outback and Boulder Creek will make me a medium rare burger everytime, there is no excuse for this nonsense.

Hopefully Mr. Flay will read this and correct. Otherwise, I'll be at the American Roadhouse a few miles down the road on Rt 25 per the NY Times review.

Sorry

Just reread the article. Griddle. Thats good.

Try fresh turkey wings instead of the smolked ham hock. I make my collards with and add salt, cayenne pepper, fresh garlic, red bell pepper and a touch of sugar. BTW do not cut out the middle stem as that gives extra fiber. Just roll and cut into ribbons. Cook & enjoy.

I know I'm a little late to the table, but this is an issue that always gets me wound up and I just wanted to add my 20%

I was a barista for years, at an independent coffee shop and I depended on tips to survive. My minimum wage salary barely covered my rent and utility costs, so my tips provided me with food and other essentials as well as funds non essential items and activities which a person needs from time to time. To me a barista is no different than a bartender, they just serve different kinds of beverages. And I would assume that most people tip their bartender, even if all they are ordering is a bottled beer.
I actually labeled my tip jar "Karma Jar" and with the exception of one Hindu woman who found it offensive, people were very responsive to it. I always tip at least $1 esp if I know the tips are being pooled.

I also always tip the pizza delivery guys. They may get paid more than server rate, but they have to use their own car, and making frequent short trips does add to the wear and tear of any vehicle, plus buy their own gas and we all know how that's been lately. People have told me that it's not necessary to tip when a delivery fee is added to the bill, but more often then not that delivery fee goes to the restaurant, not the delivery guy. Pizza delivery can also be a rather dangerous occupation, for more info visit
http://tipthepizzaguy.com/
Which is a little snarky here and there but does give some perspective from the delivery guy's point of view

bitterwaitress.com a very funny and unfortunately frequently accurate site. I am a fifty-plus year old who has worked in the restaurant industry since i was old enough to hold a job and i have experienced the best and the worst that this occupation has to offer. I have been waitress, bartender, pastry chef, sous chef, manager, you name it- in several areas of the united states and in france. My personal observation is that most snarky customers who undertip or stiff the servers are generally HUGELY unhappy people who make themselves feel bigger and better by trying to make others-servers-feel small. Power trip. Supercilious behavior. General jerkiness. I once worked in a great beer-plate lunch-burger joint where we could tell the customers to screw off, get out, basically give thier guff right back to them. Sometimes it felt really good to call a jerk a jerk. I also like the line a fellow waitress friend uses on occasion when being jerked around by a customer. She sweetly smiles and says," boy, it must suck to be YOU." Generally, i love my job. I only wait part time now, and on most days it still takes me an hour or so to "decompress"--but i know that those snarks are out there and the law of averages states that i will have to wait on a few of them. I try to ignore them while giving them marginal service-sufficient service, nothing more. Then there are those times that the stereotype doesn't hold true. That is a welcome thing; unfortunately though, here in the deep south the stereotype usually holds true. I try to be a fair tipper--standard 15 percent, 20-25 percent if i have great, attentive service. Good tipping really IS good karma.

Servers remember who tips and who doesn't. The tippers will get more of my time, service and hospitality than the ones who tip poorly or not at all.

What about cows? Any thoughts on tipping cows?

Thanks for all you do - God Bless!!

@Jnash - As far as I've been taught, by my etiquette-conscious parents, it is not expected to tip the owner of an establishment - as he or she is receiving all of the profit anyway!

So, if your barber owns his own shop, or even your server (that is, if you are being waited on by Anthony of Anthony's Pizza) - a tip is not customary, nor expected.

And why should it be?