Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs

RESTAURANT REVIEWS

The Art of Tipping

    I recently went to a family function that I arranged for 40 people at a local restaurant and was very upset by some confusion on the bill. There was a 20% fee added to the bill. As this was a large group and many restaurants automatically add 18% for a large group, I thought this was the gratuity. Of course, you can tell where this is going and that it wasn't the gratuity, it was just an additional service fee. I might mention that this was not explained to me when I made the arrangements for the party. The story here is that I was pleased with our Captain and waitress and wanted to give them an additional amount of gratuity for a job very well done, but it turns out that I was actually not giving them what I thought was a an additionally generous bonus, but was actually short changing them.
    This brings us to the discussion for this week - tipping. Let's start with basics. Tip is an acronym that means "to insure promptness" or tips "to insure prompt service." The word is also a derivative of a Medieval Latin term "Gratuitas" which means "present or gift." In Europe, the tip or gratuity is a fixed amount added to your check, but in America, there are some guidelines. A tip in this country is mandatory but there is some flexibility.
    A very dear friend of mine once told me that if you have to quibble over a few dollars on a restaurant tip, you shouldn't be there in the first place. I have always remembered that as it made a lot of sense. Also, being in food related work, I am well aware of what it takes to prepare a meal and serve it satisfactorily. Just how much is the right "present or gift." I went to our local library and consulted Emily Post, Marjabelle Young Stewart, Charlotte Ford, and Letitia Baldridge.
In summary, here's the scoop:
Fine Restaurants:
    The standard has become 17-18%, however, quality of service is always considered. In America, a tip is mandatory, unless your server was extremely hostile or rude. In Europe, it is a fixed amount on the bill. Remember that restaurant staff, except for the Maitre D', depend on their tips as a large part of their income, so do not penalize them for things beyond their control. If you are unsatisfied with your table, do not accept it. I have found that if people accept a substandard table, they are treated accordingly.
    Why a restaurateur has a table located next to a kitchen door or in a very high traffic area is beyond me since most times the patron will not enjoy their dining experience and will not return. Remember that it's not what you say, but how you say it. Very politely stating that that you would be willing to wait a few minutes for another table will do the trick. If in fact, you request a special table upon your arrival, you should tip the Maitre D' $10. If you frequent a restaurant and the Maitre D' remembers your favorite table or that you like to sit by the window, a gift of $10 every four or five visits is appreciated.
    If your server does not do a satisfactory job and you have asked for things to be corrected and they weren't, then a 10% tip will signify that you were not happy and a mention to the Manager or Maitre D' is recommended. When there is a Sommelier or Wine Steward who assists in selecting a wine, he/she is entitled to 10% of the wine bill. The coat check person gets $1-2, the valet get $2-3 for your car, and the bartender, if you have had a drink at the bar, gets 15%. Behind the scenes, the breakdown of the dinner check is 75% to the waiter and 25% to the captain, but they will divide that up themselves and they also take care of the busboy/girl. A rest room attendant gets $1, unless they provide any special services such as lending you a needle and thread. If you are in a city and a doorman gets you a taxi, then he gets up to $5 depending on how hard it was to get the taxi.
Modest Restaurants:
    This is a little easier and clearer, just 15-20% of the total check and $1 for your coat. Some other little tidbits that you might like to know are that a good waiter does not assume that the change is his tip unless you get up to leave and you are not available to return the change to. You are most certainly entitled to look the bill over before paying it; it will not make you look cheap, only that you are careful.
    Lingering over your meal in a fine dining establishment is allowable, but not in a coffee shop or place where there are people waiting in line to sit down.
    Please e-mail me your restaurant pet peeves at barbaraseeligbrown@verizon.net

Stress Free Cooking by Barbara Seelig Brown's Lifestyle Designs

RESTAURANT REVIEWS

Stress Free Cooking
by
Barbara Seelig Brown's
Lifestyle Designs