November 8, 2010
David Hayden
A Little Humor, Foodies, Servers
150, 150th, autograph, Bitchy waiter, carbon footprint, celebrity, chef, chicago tribune, CHOW magazine, Cloris leachman, CNN eatocracy, cooks drive you crazy, cork, daily beast, do you do that at home, fake corks, helena echlin, horror, Michelle Bernstein, Patrick Spencer, polite, ReHarvest, Restaurant, screw top, shortage, starting a new job, stories, sustainable, taint, twist off
I love recycling pictures
Saturday night we had a notable guest at the restaurant. I say notable guest rather than celebrity out of fear that many of my readers would only know her from Dancing with the Stars or Raising Hope. The older folks out there would then facepalm remembering all of the great work she did in our childhood and before we were born. A server, apparently not at all familiar with the etiquette in this situation, told their tables she was there. Which lead to another server practically having to tackle a pair of guests on their way to disturb her. In etiquette situations like this, I always look to Helena Echlin over at CHOW Magazine for the right answer. She is the Dear Abby of restaurant etiquette in my mind and addresses this topic very well on her blog. She has answered any number of restaurant etiquette questions and I agree with her on most all of them.
Read the full post at Tips For Improving Your Tips
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October 18, 2010
David Hayden
Foodies, Servers
carryout, carryout food, carryout orders, CHOW magazine, curbside delivery, fair tip. tip jar, Helen Echlin, how much should i tip, How much should I tip on carryout?, proper tip amount, table manners, tipping etiquette, to go food, to-go tip, togo, what is the appropriate amount
This probably warrants a couple extra bucks
Part of writing a blog about the restaurant industry and serving is fielding questions from friends. Every couple of weeks I will field a question from a facebook friend regarding tipping. I consider this fair since I do link to this blog fairly often on my facebook. Most of these are pretty easy. I have no problem letting a friend know that they $30 bottle of wine they ordered does not meet the standard for not tipping the full amount or that they will not go to hell for not dropping a dollar in the tip jar at Chipotle. The question of tipping on carryout orders is much more difficult.
Read the full post at Foodie Knowledge
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Tips on improving your Tips 