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@redfish LOL

@lilpkstar - As you said, sales tax is a LAW. Tipping is (usually) voluntary. Also, dolts and idiots couldn't care less about a servers tax problems. If the government assumes you average 10%, perhaps that is the amount of tip that should be automatically added to the bill and we could all just forget about tipping any higher.

Wow.. not to ruin the mystique a little, but a $50 bottle of wine and a $1000 bottle of wine are VERY different.

For one, the wine director of a restaurant that would sell bottles that expensive has to do the research to even have such a selection. They have to secure a good distributer to purchase bottles from, and trust that each bottle is up to quality. Even the chef can taste the caviar before plopping it onto your plate, but a bottle of wine is sealed.

Then there's the matter of storage, which would involve proper light and temperature control, (costing the restaurant money in electricty and knowledgeable designers). Accessability for the wait-staff.. a $50 bottle might be easy to grab behind the bar, but a $1000 bottle is under lock and key.. the waiter has to search out the manager to retrieve the key. Also, rarely does someone order that bottle without at least some description from the waitstaff or sommelier, who are trained to know the details and what it would taste great with.

I'm not saying the waiter in the original post didnt do his job by coming back to pour and keep the ice cold, but it's all bottles are NOT the same.

i like the idea of integrating more vegetarian recipes into your rotation... people think that vegetarians meals might be boring, but apparently chicken is boring too because people get tired of eating it the same way over and over...

visit some blogs or websites to gather some ideas on how to mix and match what you already love into different, interesting preparations. Also, explore your local market and try new ingredients you might have never tried before... look for recipes using these new ingredients to enlarge your recipe repertoire.

Actually, according to the U.S. Department of Labor the following is the case:

"An employer may pay a tipped employee not less than $2.13 an hour in direct wages if that amount plus the tips received equal at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference."

For New York City (where I live), the minimum they must meet is $7.25 an hour. That means that even if the server does a horrible job and receives no tips, the restaurant must make up the difference so he/she will be entitled to a federal minimum wage no matter what. That means that the tip you give will contribute to that, but also increase his wage. Why would I want to increase a person's wage that does a horrible job? If the person is putting forth minimum wage type of work, that is what he/she deserves (not an extra pat on the back).

So while you may be right in that the tip is part of their pay, they will receive the minimum wage no matter what. If they want to make anything above that, they should obviously be good at what they do.

" Is it a little ridiculous to get paid $200 for opening a bottle of wine? Of course! But if the customer doesn't want to pay gratuity, they shouldn't have ordered the wine."

bullshit!

In the restaurant industry, the cost of the service is not "baked into the price of the product" as it is in other industries. The restaurant is only paying the server half of minimum wage because gratuity is considered a part of that server's pay. Like I said, it's not a gift. It's their pay. That's why I said it's a problem with the industry. To not live a tip would be like expecting to pay half for a DVD - to use your example.

Isn't the Caffeine-free Diet the new Coke: Zero?
Perhaps this is just in Canada.
As @emilydev suggests: I'd callem' up? Coke "company" contact

It's a shame you're not a Pepsi fan Ed! :D jk
keep up the great work

@yayfood: If the waiters rely on their tips, shouldn't they work that much harder to make sure they get a good tip? Don't you think that if they put no effort into their job then they should be paid accordingly? The same way as any job. If i don't perform at my job, they don't give me a raise or I get fired. It should be the same way for everyone... I'm not giving them a 15% - 20% tip or any tip to enhance their lives if they are unable to perform their job well.

I agree with presenttense. There's a problem with the industry and I also agree that its not the server's fault. However, I don't see how anyone can say that paying $200 to open a bottle of wine (if it were a $1,000 bottle) or even pour a bottle of wine is reasonable.

When I go to a bar, I definitely tip the bartender and I'm not against the idea of tipping on a bottle. But just as you generally set a $1 per drink standard at a bar (weather it's a $7 drink or $18 drink), a same method should be applied to wine or any expensive bottle of alcohol that you might purchase at a restaurant.

i was just in Japan and it appears that they don't even have Diet Coke anymore (used to be called Coke Lite there). They only have Coke Zero now, which was okay by me since I love that stuff.

CFDC is all I can find around here. I need to be off caffeine AND aspartame and for some things, only a coke will do. But I can only find the diet version around here. Here's hoping they keep up with both!

THis is so very interesting to read!!!
@ yayfood: as a student of business in Hospitality Mangement, i agree with your contentions entirely! BUT, if I were ever chased and it was implied that ,'hey, lady...you need to fork over a hell of a lot more'..that would just be so very unprofessional and repellent.