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Served: Why Tipping Makes Everyone Uncomfortable
I don't understand all the hoopla.
Say you in school. You are expecting an A and get a C. You thought you were doing well, that the professor liked you, that your work was good. Would you not go to the professor and ask what you did wrong? Isn't that what Hannah has done? Wouldn't you do the same if your bonus/raise/review was less than you expected?
From what I recall she never demanded anything. All she did was ask them to reconsider the amount they left or an explanation so that she could resolve any issues she had missed.
Served: The Ballsy Waitress
My two cents on the tipping thing. I think Hannah went about it in the right way. All she did was ask if everything was alright and if the tip was correct and if the service was ok. If the service really did suck they would have had the chance to respond on why. Its a much better conversation than demanding more tip. I mean best case, the tip was wrong (which was the case) and at worst you learn what you did wrong and can remedy it, this time or next.
I tip based on service and usually on the high side, but I would definitely adjust my tip for a bad server that at least asked why. It might actually save me from writing off the place entirely.
Cocktails and Spirits with Paul Clarke: Where to Start?
I think the best thing to do is to find a good bartender and just get the person to try a few classics. I've had great success with olive lovers and dirty gin martinis, made by the right bartender.
A nice homemade drink is always nice, but nothing can beat a good experienced and well stocked barkeep.
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About jaschang
Website: http://thethirstyfoodie.blogspot.com/
Location: NYC
About: A Bostonian in NYC, enjoying the food and missing the food.
Favorite foods: About everything edible
Last bite on earth: A bowl of rice, fried egg over easy, Chinese sausage, light soy sauce. Side of Chinese broccoli and mom's fish soup.
I don't mind the cancellation fee since its spelled out. I can't speak for Per Se, but Ko only seats 12 people at a time so I'm sure missing a reservation for 2 or 4 cuts into the margin quite a bit since they only turned a fixed amount of tables every night. Especially if they can't get someone to take over that time slot.