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Cooking for someone on medical marijuana?
For a healthful as well as tasty treat, I recommend a snack that all my crunchy-granola, back-to-the-land friends in Northern California make...they call them "Ganja Goo Balls", and they're essentially a healthy no-bake cookie. Cream the pot butter with some sweet substance (brown sugar, honey, agave nectar) and fold in any number of healthy and yummy things...start with rolled oats and add maybe some flax or wheat germ...add in some chopped dried fruit (dates are really good in this...figs, too)...some good quality unsalted nuts (walnuts are great for Omega-3s)...perhaps a little dark chocolate? I like to them roll the "batter" into a log and slice off into discs...keep in the refrigerator. Good luck, and I hope your friend finds some respite.
Serious Cocktails: A Lousy Tipper Walks Into a Bar ...
Wow...I wish most of you drank at MY bar!
I have been a bartender for almost a decade, and am working for the first time in a very upscale establishment ($11-21 for a martini-style drink). All of our drinks are handshaken, use fresh fruits and fresh-squeezed juices and premium spirits. An average bloody mary takes a while to make, as we grind our own celery salt and grate our own horseradish. A mojito or a bramble can take even longer, what with the hand-selection of the best mint and berries and the muddling. I take a lot of pride in the drinks I serve, I love my job, and I always serve them with a smile.
You would be appalled (or if you're not, I may be describing you) at the stingy tips I get. Many people even use the higher price of a drink as the reason for not tipping better! As though I set the prices! I make minimum wage, and don't expect a lot from a patron if all I'm doing is pouring a glass of wine or a pint of beer. But if I'm making you a $16 bramble with fresh mint, limes and blackberries, I damn well expect more than a dollar!
And for those of you concerned with the poor service of cocktail waitstaff adversely affecting your bartender, you're absolutely right. I work where there is a generous "tip-out" from the servers, and I still get only 8% of their total liquor sales at the end of an evening (usually works out to $15-20 per server). So if they screw up your table and you tip them 10% on the total bill, I'm seeing 30-80 cents on that table. If your drink is great but your server sucks, by all means, stop by the bar on your way out and TIP THE TENDER! We will remember and be appreciative...and you'll probably not get sat down in the crappy section ever again (yes, we can influence these things).
Phew...glad that's off my chest.
Break Up Food/ Emotional Food
Four words: Bean soup and beer. Not only is bean soup eminently comforting...any bean, preferably simmered with a pork product (my faves are pintos with hamhock or northern white bean with fatback-or bacon if you can't get it), but one can eat and slurp and (gasp!) pass gas without any judgement, while also filling oneself with protein and nourishing carbs and nutrients. And the beer thing? Well, amber ale lends itself to bean soups (especially if served with corn bread...which I recommend). And real beer is alive. Get a good quality microbrew. It's rich and tasty, and if one must drink one's disappointments to a dull roar, beer is safe and cozy.
All that being said...
I'm sorry, honey. He didn't deserve you. Better luck next time. And (IMHO), one is better off single tan being taken advantage of or not appreciated.
Kiss, kiss, take care.
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If You Smelled Like Any Food...
Fresh pina coladas...coconut, pineapple and spice notes from the rum...yum!
Cooking for someone on medical marijuana?
For a healthful as well as tasty treat, I recommend a snack that all my crunchy-granola, back-to-the-land friends in Northern California make...they call them "Ganja Goo Balls", and they're essentially a healthy no-bake cookie. Cream the pot butter with some sweet substance (brown sugar, honey, agave nectar) and fold in any number of healthy and yummy things...start with rolled oats and add maybe some flax or wheat germ...add in some chopped dried fruit (dates are really good in this...figs, too)...some good quality unsalted nuts (walnuts are great for Omega-3s)...perhaps a little dark chocolate? I like to them roll the "batter" into a log and slice off into discs...keep in the refrigerator. Good luck, and I hope your friend finds some respite.
Serious Cocktails: A Lousy Tipper Walks Into a Bar ...
Wow...I wish most of you drank at MY bar!
I have been a bartender for almost a decade, and am working for the first time in a very upscale establishment ($11-21 for a martini-style drink). All of our drinks are handshaken, use fresh fruits and fresh-squeezed juices and premium spirits. An average bloody mary takes a while to make, as we grind our own celery salt and grate our own horseradish. A mojito or a bramble can take even longer, what with the hand-selection of the best mint and berries and the muddling. I take a lot of pride in the drinks I serve, I love my job, and I always serve them with a smile.
You would be appalled (or if you're not, I may be describing you) at the stingy tips I get. Many people even use the higher price of a drink as the reason for not tipping better! As though I set the prices! I make minimum wage, and don't expect a lot from a patron if all I'm doing is pouring a glass of wine or a pint of beer. But if I'm making you a $16 bramble with fresh mint, limes and blackberries, I damn well expect more than a dollar!
And for those of you concerned with the poor service of cocktail waitstaff adversely affecting your bartender, you're absolutely right. I work where there is a generous "tip-out" from the servers, and I still get only 8% of their total liquor sales at the end of an evening (usually works out to $15-20 per server). So if they screw up your table and you tip them 10% on the total bill, I'm seeing 30-80 cents on that table. If your drink is great but your server sucks, by all means, stop by the bar on your way out and TIP THE TENDER! We will remember and be appreciative...and you'll probably not get sat down in the crappy section ever again (yes, we can influence these things).
Phew...glad that's off my chest.
Break Up Food/ Emotional Food
Four words: Bean soup and beer. Not only is bean soup eminently comforting...any bean, preferably simmered with a pork product (my faves are pintos with hamhock or northern white bean with fatback-or bacon if you can't get it), but one can eat and slurp and (gasp!) pass gas without any judgement, while also filling oneself with protein and nourishing carbs and nutrients. And the beer thing? Well, amber ale lends itself to bean soups (especially if served with corn bread...which I recommend). And real beer is alive. Get a good quality microbrew. It's rich and tasty, and if one must drink one's disappointments to a dull roar, beer is safe and cozy.
All that being said...
I'm sorry, honey. He didn't deserve you. Better luck next time. And (IMHO), one is better off single tan being taken advantage of or not appreciated.
Kiss, kiss, take care.
Served: My Plea To Tip Kindly
I work in a very upscale bar and restaurant in Southern California. I personally think that most people don't tip as well as they would if they knew what goes on with their tip after they leave it. A server in our restaurant has to tip out 5% of their sales to the expediters (the gentlemen who keep track of the courses as they come out and deliver them to the tables...these are the guys you see who don't actually take your order or reccommend wine to you, but can balance five plates on each arm). Then that server must tip out the same percentage to their bussers (who are resposible for clearing, keeping waters filled, bringing bread and butter, etc). Then the servers must tip out their bartender, based upon their liquor sales figures (that's me..oh, and then I also must tip out bussers and expediters for bringing and/or clearing any food consumed at the bar). So say the bill is $100. That's $5 to the bussers, $5 to the expediters, another few bucks for me if the diners drank...and if the diners left 15% ($15), the server is keeping a few bucks.
Granted, this is a problem. And it becomes more of a problem because then a server feels cheated and doesn't tip out internally the way s/he should. So things happen like that particular server's food always seems to come out a bit late, or the waters don't get filled as promptly as they could, or the drinks seem to be a bit weak...and then the cycle begins anew with the leaving of a smaller-than-average tip.
I don't know the solution. I know I'm irritated when I make drinks all night for a particular server and I get three dollars from them at the end of the night while they are claiming "bad tippers". But I know the servers are irritated at having had sales figures on food totalling $1500-2000 and walking out of the restaurant with 80 bucks. Maybe if we were salaried, this wouldn't be the case. But a lot of bartenders and servers I know do these kinds of jobs for the cash...there is an attraction in being able to put one's paychecks in the bank and never touch them because there is always cash in the pocket. Having served and bartended for years, I am a good tipper...quite good...but with the internal tip-out system varying from place to place, even I don't know if the tip I'm leaving will come out accurate for everyone in the end...and I can't afford to start tipping 40-50% across the board.
Phew...what's to be done?
Okay, What is for Dinner Tonight?
Pan-seared red snapper with mango-peach salsa over brown rice with a side of sauteed broccoli dressed with red chili flake and soy sauce. Yum!
What to dip my french fries in...
I love a belgian fries place in San Francisco called Frjtz (yes, no "i"), and they serve an amazing amount of dipping sauces. My favorites are the curried ketchup and the balsamic mayo...yum, yum, yum.
How do you tip?
I second the poster above who said that it's not fair to stiff a server due to a bad experience stemming from solmething awry in the kitchen. I've been a waitress and bartender both, and as a waitress, nothing sucks more than having a bad or nonexistant tip because the chef pulled a no-show and the sous is high on blow. Which has happened, in a restaurant that I used to work at, more than once.
As a bartender, there are better tips (at least in my experience) and infinitely more control. If I mess up your drink, not only do I not charge you for it, but I make you a new one to your specs. But the general rule of thumb for a bartender is one dollar per drink at an average watering hole. And that's PER DRINK, not per order...it used to drive me nuts to make 3 martinis at once, and since they sent only one person from their party over to pick up the drinks, only one dollar was left...it's a buck a drink, not a buck a round.
Eggplant Overload
I make and freeze baba ganoush every summer and it turns out surprisingly well...just be sure that the container in which you freeze is airtight, as freezer-burnt baba is no ganoush (I couldn't resist)!
already tired of pasta salad
I do a pasta salad that people seem to love, and it's based on waldorf salads. I use chive cream cheese, softened and thinned with some mayo as the dressing, and the salad has scallions, apples, grapes, walnuts, celery and some shredded cheddar. Add a grilled chicken breast and you've got dinner. I also tend to squeeze in a lemon if the dressing is thick, rather than add too much mayo. It's not exactly figure-friendly, but it's luscious!
too many roasted veggies!
Quiche! Yum! Roasted veggie quiche sounds fantastic...or a frittata, whatever your pleasure.
what are you planning to eat for the fourth of july?
We did burgers and dogs, but all the sides were with a Mexican flair, as we were with my brother-in-law's family. Beans, rice, Nana's wonderful squash dish with corn and cotija cheese, Papa's homegrown corn on the cob with lime and chile, fresh salsa and guacamole, and my contribution: bacon-wrapped chicken cubes, dredged in a mixture of brown sugar, cayenne and chili powder and baked @400 for 12 minutes...spicy, caramelized goodness.
When do you reach for chocolate? Pleasure, pain, or both?
I'm such a cliche...I can't get enough for 4 days out of every month...the rest of the time, I can take it or leave it, but for four days? Give me flourless chocolate cake or give me death!
Costa Rica eats!
I lived there for 6 months in '95. Loved the food...gallo pinto with strong coffee and fresh papaya and mango for breakfast every day...more fruit and fresh, spongy white bread from the panaderia for lunch, and usually fried fish or arroz con pollo for dinner...I was never much of a rice fan, but living there made me a convert.
And I drank my fair share (and probably three other people's as well) of guaro, as well as the local beer, Imperial. The beer tasted similar to a Dos Equis or something of that ilk, and the guaro was like a rum...yummy in drinks with tropical fruit flavors, although we did drink it in shots. Sweetish, but also kind of astringent.
Have so much fun! Pura Vida!
Does anyone drink Tuaca?
We had one spectacularly inebriated Christmas with my family (we're Irish, and we drink unapologetically during holidays and family get-togethers, but limit to a glass of beer or wine w/dinner the rest of the time). My aunt's boyfriend, new to the fold at the time, brought Tuaca, which he claimed was the designated drink of his motorcycle club when they would stop and camp for the night on long rides (I rather liked the idea of bikers swilling orange-scented Italian brandy). THe family liked the Tuaca so much that, after a few indulgences, started to sing the "Tuaca Song"...which is basically the song "Tomorrow" from the musical "Annie", but with the word "Tuaca" substituted for "tomorrow" and the word "shot" substituted for "day" in the chorus. Try it...you won't look at the song or the liquor the same way again...I've been a bartender for years, and I STILL giggle whenever anyone orders a shot of Tuaca.
Margarita Mix
Williams Sonoma, I second that.
The other one I'd do, if I had very little time, is take the idea of the frozen limeade above, throw it in a pitcher, and add about a 1/2 c. of Cointreau or Grand Marnier per pitcher of margies. Ups the ante a bit.
I tended bar for seven years, and I'd always premake mine with bottled lime juice, Cointreau and a dash of salt. Great for big parties.
Chocolate Mustard Conundrum
I LOVE Hop Kiln! Their Thousand Flowers white blend is the best picnic wine in the whole wide world, IMHO, and I work at a wine shop. As to that mustard, I've had it, and I think it would be lovely on a pulled pork sandwich. Or with cherries and a good mild cheese (to stay regional, howabout a Sonoma Jack)? Cherries are excellent right now...
'Course, I love pretzels, and when I had that mustard, I didn't feel the need to stray from those salty little bites o'goodness.
Day Old Soup : What's your Favorite?
Chili. Chili, chili, chili. It's better the second day, and can be made either decadently, with cheese and beef and topped with sour cream, or more calorie-friendly, with fiber-rich beans and yummy tomatoes. I've been known to sneak in greens like kale or spinach or escarole so my 3-year-old eats them. I make many other soups, especially when I have a lot of leftover meat of some kind, but nothing beats chili for keeping well in the fridge or freezer and reheating to perfection. Yum...can you tell I'm currently in a reduction phase, and eating not much but fish and vegetables?
Apricot Preserves
My favorite thing to do with apricot preserves is wrap them with a piece of brie and a chicken medallion into puff pastry and bake. Yum. This would be good with any sort of spiced preserve, I'm sure.
I agree with sadiepix that apricot and raspberry are wonderful. If the apricots are sweet, maybe pair 'em with that other summer staple...rhubarb. It would be tart...and pretty to look at.
Comfort foods: men vs. women?
"Food is my comfort food," sez the boyfriend. Bad day=good meal, as far as he's concerned.
As for me...Mom's all-day, simmered-in-the-crockpot navy beans with hamhocks, served with fried potatoes and onions and a generous helping of ketchup over both. Which is weird, because I generally dislike ketchup. The only problem with this comfort meal is that I need to put in my order 24 hours ahead of time, so it's more like food for a bad week, as opposed to a bad day.
No chocolate or skittles cravings for this chick.
America's Best Ice Cream
While I certainly agree with the nomination of McConnell's in SB (living here, I suppose I'm biased), the best ice cream I've ever had is at Screamin' Mimi's in Sebastopol, CA. Mimi wins award after award...her blod orange sorbet is to die for, and the Cookie Galaxy ice cream is phenomenal (with Oreo bites, graham cracker pieces and another that's eluding me right now...Nutter Butters maybe?). Yum, yum, yum.
Do you have a Signature Dish?
My Thai slaw is requested more often than not. I've posted the recipe before in a thread, but it's not really a recipe, as I have no idea what the actual amounts are that go into the dressing...I just start whisking it together and tasting as I go. But it's a big hit every time, and is requested at lots of cookouts as it's full of flavor and no mayonnaise.
Everyone has a dream of opening a restaurant...
I would have a little place that served excellent fair-trade coffee during the day, wonderful microbrewed ales at night, home-cooked cafe-style food all hours, and as many musicians as could come play for cheap.
Food Commercials Past and Present: Likes/Dislikes?
@Josdean: Thank you for saying that. I have always maintained that if one needed a product such as a tampon or jock itch cream, one knew that one needed said product and would go to the store and buy it. 'Nuff said. Most of our preferences in this particular department are determined by our doctors and by what our mothers/sisters/fathers/brothers used when they were afflicted. There's just no way any advertising is going to convince me to "try out" the new yeast infection medication. Just not gonna happen. Certain things just don't need to be advertised...or at least, not between the hours of 5 a.m and 11 p.m. Play that s**t when I'm asleep, please.
Capers: What's Not to Love?
I wish I could get behind the capers, honest I do. I enjoy so many dishes that then require a scraping of the capers. Maybe my taste buds will figure it out someday...
If You Smelled Like Any Food...
I don't like musk and never! cloying floral, so that leaves food products for perfume.
When I wear scent during warm weather, it's Happy by Clinique--a big hit of orange with several floral layers, not too sweet. I don't wear it at work because I read that citrus scents make women more aggressive (no need to rile up the boss & co-workers, yikes!)
For colder weather, I'd like something with ginger & vanilla: I want to smell like Christmas cookies, lol. But, spicy perfumes usually have more musk than I can stand. So, I'm still looking.
Maybe I'll just dab on some Old Overholt; I could do worse. But behind the knees, not the ears: Someone might think I'm a lush.
Speaking of booze, I had a female housemate who wore the classic man's scent, Bay Rhum. (As the name suggests, bay laurel and rum aromas.) Then again, she was a 250# bull dyke, so . . . .
Best Date Shakes in Southern California
Munchiz Cold Delights is opening in the Palm Springs Mall in the beginning of October and they are serving Date Shakes and Raspados (Shaved Ice) along other snacks.
Is there a real difference between Soul Food & Southern Food
My understanding of soul food is that it is a subset of Southern cooking that grew out of the dishes developed by the slaves to make do with the "unwanted" foods and cuts of meat that were left for them (my mother is of Norwegian and African-American descent, and this is what she always told me). Thus, soul food includes things like black-eyed peas, ham hocks and collard or dandelion greens, chittlins/chitterlings, and yams or sweet potatoes (especially when they're used as sweeteners, as in pie). Given that the provenance of slavery was the American South, these dishes have since become incorporated into the canon of Southern food and eaten by all kinds of people (including my very mixed family). And that is, I think, a beautiful thing.
Is there a real difference between Soul Food & Southern Food
Soul = Southern pretty much. Most white people in the pre-Civil War South did NOT have slaves cooking for them. After the war, most folks in the South were poor. Most regional food seems (to me, anyway) the food the poorest folks - black OR white - prepared from what was readily available.
How was your school's hot lunch?
@tvilov, perhaps you would be better off not knowing.
How was your school's hot lunch?
I attended Oakland High School in Oakland California in the late '50's. The lunches in the school cafateria were not really that bad. In particular I liked the hamburgers, they had a very distinct taste, a taste that I have not found in any hamburger I have eaten since. Something was added to the hamburger meat during preparation to give it the distinct taste, I suspect that it was a condiment but to this day I have been unable to recreate the taste. I have been looking for information on a cookbook that the Alameda County public schools may have been using at the time, perhaps it would have the recipe for the hamburgers.
Question of the Day: Any former vegetarians out there? What happened? Why'd you go back to meat?
I was a vegetarian between the ages of 13 and 22. One night (about 2 months ago) I decided that I simply wanted a steak. Right there and then I went to a diner with my best friend and she watched me down a steak. It was incredible. Not only was that night amazing, but since then I have SO much more energy than I did before. For nine years I had issues with energy. It hit a climax last year when I literally could not stay awake at 2pm every day for months. That went away after I started to take insulin pills (I was diagnosed with pre-diabetes at that ime), but I was still kind of low on energy, moody, depressive...
I swear eating meat has been my savior! I feel like a new woman! I literally feel like a completely different person. I have energy now! And I'm not as moody or depressive... wow, things are different! Plus I feel more like "me"... I never saw myself as the girl who'd eat a salad at a steakhouse while her date had a rare one. I saw myself as the down-to-earth-red-meat-eating chick even when I didn't eat meat for 9 years.
I love steak! I can't ever be a vegetarian again!
Does anyone drink Tuaca?
Tuaca and A&W rootbeer is really good.
Best Date Shakes in Southern California
This list is so handy b/c tomorrow I'm going to Morongo, which is really close to Hadley's. I had no idea they served date shakes. I'd been to Shield's before, which wasn't bad except that the date crystals have a weird kinda fake sugary taste to them. I think Shields is great b/c the whole store acts as a novelty (especially the free movie they play about the "sex life" of a date), but I'm putting more faith in Hadley's. Thanks for the info!
What's Your Take on Cake Ice Cream?
Reading these comments has been interesting. When it's all said and done, it comes down to personal preference. I love Cold Stone’s Cake batter ice cream with extra cookie dough mixed in. You’re right a70wilson that is key! So far, nothing in a local grocery store has come close to replicate the taste. I’m scared to try Ben & Jerry’s version.. Too many nay sayers. My research continues!
What's Your Take on Cake Ice Cream?
I saw this in the ice cream section at the local market but haven't had the nerve to buy it. I do heartily wish they would bring back Half-and-Half, a swirl of dark chocolate ice cream and stout ice cream. Now THAT was some smooth "comforting" after a ragged week.
Essentials: Fish Tacos
I agree with rosezilla that cilantro and lime is a must in a recipe like this and is what makes these fish tacos so delicious.
What's Your Take on Cake Ice Cream?
I have not had this, but I tried Maggie Moos cake batter ice cream and loved it! I've seen cake batter flavored ice creams at the store, but they always have stuff added in. I DON'T want frosting, sprinkles, or chunks, just the creamy-smooth sensation of licking the bowl. Sadly, Maggie Moos closed down all stores in the area, so I can't get it anymore.
Serious Cocktails: A Lousy Tipper Walks Into a Bar ...
acbearce
Yes, I care that you're a chef and I'm sorry you've never received a tip. I frequently request a change in a menu item at a restaurant due to food allergies and sensitivities. I always send a tip to the chef via the server. My husband wonders if the chef gets it. Many times they do, because they they come out to thank me, telling me it's the first time anyone has ever tipped them. And I get the opportunity to thank them for cooking my meal just the way I wanted it.
My friends think I'm crazy to tip the chef. But hey! You went to extra work to cook my meal the way I wanted/needed it, you deserve to be tipped! And tipped well. And I make it a point to tell the manager about the good service I received from the kitchen.
Do you have a suggestion for ensuring that the tip gets to the chef and doesn't stay in the server's pocket?
kateinmo
Time for a Drink: Seelbach Cocktail
This is about 6 months late, but they sell Peychaud's and Fee Brothers bitters on Amazon.
SE users: please introduce yourselves.
I'm lamora and I live in the Central Valley of California. Half British, half Latina (air force brat). I spent most of my early years in England, until transferring back to the states when I was 17. I married a latino, who had never had anything but straight mexican foods, birria, tacos de cesos ( don't make me tell you what that is) and believe me, our first date dinner of roast beef, mash, brussels & gravy (which I cooked) was washed over with a slurp of his smuggled in hot sauce!!! I was mortified...but you know what...22 years later, he has grown to appreciate different foods. I am from a family of 8 and while in English school, took cookery lessons since age 9. We grew up cooking homey, hearty meals for the family and there are quite a few "twists" on the food my Brit mum tried to make for my dad back in the States...Chile on top of mashed potatoes!! (try it, it's delish!!) Anyway...I love this blog and hope to get to know you all!!!!
Does anyone drink Tuaca?
The best drink with tuaca is mixing hot water, lemon juice, honey and tuaca. Its so good for a cold day, relaxing in a hot bath, or when you have a sore throat too. It is by far my favorite hot drink. it is even delicious without the tuaca!
Served: My Plea To Tip Kindly
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
Served: My Plea To Tip Kindly
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.
Served: My Plea To Tip Kindly
I have read the comments with great interest. I live in New Zealand and generally there is no tipping. If I take a taxi I round up the amount owing, if the fare is a straight $20, then that is what I give. That is the norm here. There is no tipping of hairdressers for instance, and you might tip a waiter/waitress after having received truly good service and on a special night out. That amount is given as a thank you but it is not expected. The minimum wage here is $12.00 per hour from age 16 and that is before tax. I can't get my head around tipping. I feel that a working person ought to receive a "proper" wage and should not have to rely on tipping (people's mood etc etc) to make a living. Let the price of the meal reflect the true cost of that meal. Having said that, should I travel to the States, I would make an effort to find out how to tip correctly but I would prefer not to have to think about what is appropriate to give and suffer embarrassment through ignorance.
Served: My Plea To Tip Kindly
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.
Served: My Plea To Tip Kindly
If you ever leave less than 10% for ANY reason - you are a thief. By federal law at least a 10% tip must accompany all service transactions. The problem with the law is that they punish the victim. You see, whether you tip or not Uncle Sam still taxes the server for a 10% tip, thus making not tipping a crime. The server pays a fine for a bad tip in the form of income tax. So when you do not tip you are actually taking money they earned from other customers. That makes you a thief. If the service was not up to par, speak with the manager. If you do not speak with the manager but leave a poor tip the service wasn't bad; you are just cheap. And to be quite honest if you get any food, be it what you ordered or not then the server has earned a 10% tip.
Served: My Plea To Tip Kindly
What about cows? Any thoughts on tipping cows?
Served: My Plea To Tip Kindly
I am a good tipper, WHEN my server is good. I believe that just like a bonus at other jobs, extra tip is all about how you work. For satisfactory service I'll give 15%. But, if the waiter is rude or ignores the table, I don't mind tipping less that that. I'm a reasonable person . . . if they can't figure out what they did wrong, then they'll probably just do it to someone else.
Served: My Plea To Tip Kindly
@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?
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About rosezilla
Location: Carpinteria, CA
About: Single mom and former restaurant manager, now home cook extraordinnaire (if I do say so myself).
Favorite foods: Cheese, cheese and cheese. I'm an ale snob, having managed a kitchen in an award-winning microbrewery. I also love good cuts of rare beef...I actually kind of eat like a cavewoman, come to think of it..
Last bite on earth: Big ole wedge of triple creme brie with a fresh raspberry and a spiced walnut half. Perfection.
Fresh pina coladas...coconut, pineapple and spice notes from the rum...yum!