Understanding Tipping

Off Topic
241

[quote]HeavyTriple wrote:

[quote]Edevus wrote:

[quote]OctoberGirl wrote:

[quote]xxrob5xx wrote:

[quote]biglifter wrote:
October girl is foaming at the mouth right now. Just sayin’.[/quote]

Yea she does not believe in tipping.[/quote]

No… no… no… not true. I do tip.

I stated that I would prefer to pay more for the menu items and have the wait staff make a stable wage not dependent on the diners. I will pay more.

How is that not clear?

I will type slower.

BUT why are folks giving Edevus the time of day? He is such a troll.
ignore the European dude. He thrives on attention.

IGNORE HIM

[/quote]

And this is coming from a person with a close-up picture of herself in an internet forum?
Funny.

You’re still hurt I made a parody of Knight Rider with you. I don’t even remember what was the thread about though.
[/quote]

Well, I don’t think you’re a troll, but you’re definitely trolling in this thread even if it’s not intentional.

You never addressed the tomato issue. So any Spanish dish involving tomatoes is out, yes? Clearly a couple centuries is not NEAR long enough to create unique cuisine.[/quote]

That’s the tomato we use from where I am. Do you see how it says “own native variety”?

But yeah, we stole it from South America.

HG, I will actually try to cook some chilli with meat some day in your honour.

242

[quote]Edevus wrote:

[quote]HeavyTriple wrote:

[quote]Edevus wrote:

[quote]OctoberGirl wrote:

[quote]xxrob5xx wrote:

[quote]biglifter wrote:
October girl is foaming at the mouth right now. Just sayin’.[/quote]

Yea she does not believe in tipping.[/quote]

No… no… no… not true. I do tip.

I stated that I would prefer to pay more for the menu items and have the wait staff make a stable wage not dependent on the diners. I will pay more.

How is that not clear?

I will type slower.

BUT why are folks giving Edevus the time of day? He is such a troll.
ignore the European dude. He thrives on attention.

IGNORE HIM

[/quote]

And this is coming from a person with a close-up picture of herself in an internet forum?
Funny.

You’re still hurt I made a parody of Knight Rider with you. I don’t even remember what was the thread about though.
[/quote]

Well, I don’t think you’re a troll, but you’re definitely trolling in this thread even if it’s not intentional.

You never addressed the tomato issue. So any Spanish dish involving tomatoes is out, yes? Clearly a couple centuries is not NEAR long enough to create unique cuisine.[/quote]

That’s the tomato we use from where I am. Do you see how it says “own native variety”?

But yeah, we stole it from South America.

HG, I will actually try to cook some chilli with meat some day in your honour.[/quote] You don’t have to say “with meat”. With out meat there is no chili. Do not add veggies during cooking. Top with diced white onions after if you’d like. You may cook with jalapenos or serranos in the meat.

Only use enough tomato paste to prevent the meat from drying out.

Beef and venison are the only acceptable types of meat. How it is cut is irrelevent. I prefer ground with little chunks of steak all mixed in.

243

[quote]Springs1 wrote:

…A bunch of crazy, entitled, unrealistic, ego-maniacal, elitist BULLSHIT… [/quote]

WOW. Please do all of us in the service industry a favor and STAY THE FUCK HOME. If you exhibited that attitude at MY restaurant/bar the first time and you actually came back, I would make sure that your second experience was as miserable as possible so that you never stepped foot in my restaurant again. You are a miserable shrew and I feel sorry for your husband and children.

If you spoke to me with even 10% of the vitriol toward servers exhibited in your post I would “accidentally” drop your food in your lap.

You need therapy.

244

[quote]Springs1 wrote:

[quote]countingbeans wrote:
I tip, and I tip well.

I get my drinks before people who have been there longer.
I get tables first
I have my drink on the table when I sit down at one place we go to for lunch, and our soup order is already in before he even comes over.
I haven’t paid for a dessert at this one particular place in years.

[/quote]

My husband and I tip and tip well when I have GOOD service. We tip based on service is how it should be so they can LEARN from it.

As far as the service you are describing, I would NEVER want to have that. I don’t drink or eat the same things all the time or want the certain drink or food at the exact times. Also, I wouldn’t want me to go first, because it’s not fair if I am not first. How can you live with yourself knowing you are CUTTING? What about people that are new that had never been there before, they may tip as well as you, but when you go first when you were second or third, that makes for bad service for other INNOCENT customers.

I NEVER want my servers to just bring me stuff and not let ME do the ORDERING. NO WAY, I want to have FULL 100% CONTROL of what I want in MY SERVICE that I am paying for.

I’d also rather pay for my dessert if it meant I got wonderful service in exchange for a freebie, because to me the freebie isn’t worth bad service.[/quote]

You are an insane control freak.

245

[quote]HoustonGuy wrote:
You don’t have to say “with meat”. With out meat there is no chili. Do not add veggies during cooking. Top with diced white onions after if you’d like. You may cook with jalapenos or serranos in the meat.

Only use enough tomato paste to prevent the meat from drying out.

Beef and venison are the only acceptable types of meat. How it is cut is irrelevent. I prefer ground with little chunks of steak all mixed in.
[/quote]

Ok, thanks. I will try next week when I have some free time. I like onions, so I will top it with them. I’ll pick up ground beef from the market and see if they have one with not so much fat.

246

Ah, it came to my mind now. You guys are talking about “refilling drinks” and serving a drink when you arrive.
This is only done, that I have seen, in American-like restaurants here.

There’s few restaurants with atrezzo like if it was a bar from the 50s and they do all that. It’s great actually.

EDIT : They even have jukebox.

247

[quote]Edevus wrote:

That’s the tomato we use from where I am. Do you see how it says “own native variety”?

But yeah, we stole it from South America.

HG, I will actually try to cook some chilli with meat some day in your honour.[/quote]

A little light reading for you.

248

[quote]HeavyTriple wrote:

[quote]Edevus wrote:

That’s the tomato we use from where I am. Do you see how it says “own native variety”?

But yeah, we stole it from South America.

HG, I will actually try to cook some chilli with meat some day in your honour.[/quote]

A little light reading for you.[/quote]

I already said we “stole” it. Very ugly word though.
We just wanted to spread it around the world. Like the flu and the cold virus.

249

I usually tip around 30%. My wife was shocked I even tip males well.

The only time I don’t is when the restaurant automatically puts the 18% gratuity on the bill regardless of party size. I find that insulting, I will pay the bill and leave a note letting them know that. It has happened twice and I realize it is not the server’s fault, but I can’t stand it.

The one place the server was a bitch so it really wasn’t an issue, but the other I specifically went to the manager and told them, in front of the waiter, that I felt he was worth a lot more than 18% but since they were ignorant and only felt that he was worth that, it is what I will pay.

250

[quote]Edevus wrote:

[quote]HoustonGuy wrote:
You don’t have to say “with meat”. With out meat there is no chili. Do not add veggies during cooking. Top with diced white onions after if you’d like. You may cook with jalapenos or serranos in the meat.

Only use enough tomato paste to prevent the meat from drying out.

Beef and venison are the only acceptable types of meat. How it is cut is irrelevent. I prefer ground with little chunks of steak all mixed in.
[/quote]

Ok, thanks. I will try next week when I have some free time. I like onions, so I will top it with them. I’ll pick up ground beef from the market and see if they have one with not so much fat.[/quote]Real chili has no set recipe either. Season to taste. practice until you find ratios you like.

Acceptable seasonings are:

Chili peppers of course. Especially Jalapenos and Serranos, fresh only. Nothing pickled.
Chili powder
Garlic
Cumin
Black pepper

Meat:
Ground beef
Ground venison
Cubed beef chuck steak
Cubed venison backstrap

All varieties should be browned and then simmered very slowly. You can make it gourmet by using cubed sirloin… fucking delicious.

If you use tomato paste, only use enough to keep the mean from drying. this is not tomato soup with beef.The natural fats, on a low temp, should provide most of the moisture.

Cook with the fat but drain it before eating.

251

[quote]Edevus wrote:

[quote]HeavyTriple wrote:

[quote]Edevus wrote:

That’s the tomato we use from where I am. Do you see how it says “own native variety”?

But yeah, we stole it from South America.

HG, I will actually try to cook some chilli with meat some day in your honour.[/quote]

A little light reading for you.[/quote]

I already said we “stole” it. Very ugly word though.
We just wanted to spread it around the world. Like the flu and the cold virus.[/quote]

Apologies, I thought that was sarcasm given the emphasis on “own native variety.” However, it seems to prove the point all of us uncultured Americans have been making this entire derail: If a few centuries is enough time for you to steal the tomato and create a “native” variety, it’s also enough time for Americans to refine their own distinct cuisine. I don’t see what the debate is.

252

[quote]HoustonGuy wrote:

[quote]Edevus wrote:

[quote]HoustonGuy wrote:
You don’t have to say “with meat”. With out meat there is no chili. Do not add veggies during cooking. Top with diced white onions after if you’d like. You may cook with jalapenos or serranos in the meat.

Only use enough tomato paste to prevent the meat from drying out.

Beef and venison are the only acceptable types of meat. How it is cut is irrelevent. I prefer ground with little chunks of steak all mixed in.
[/quote]

Ok, thanks. I will try next week when I have some free time. I like onions, so I will top it with them. I’ll pick up ground beef from the market and see if they have one with not so much fat.[/quote]Real chili has no set recipe either. Season to taste. practice until you find ratios you like.

Acceptable seasonings are:

Chili peppers of course. Especially Jalapenos and Serranos, fresh only. Nothing pickled.
Chili powder
Garlic
Cumin
Black pepper

Meat:
Ground beef
Ground venison
Cubed beef chuck steak
Cubed venison backstrap

All varieties should be browned and then simmered very slowly. You can make it gourmet by using cubed sirloin… fucking delicious.

If you use tomato paste, only use enough to keep the mean from drying. this is not tomato soup with beef.The natural fats, on a low temp, should provide most of the moisture.

Cook with the fat but drain it before eating.
[/quote]

Not sure I have ever had “real” chili. Sounds like something only available in Texas.

253

[quote]Testy1 wrote:

[quote]HoustonGuy wrote:

[quote]Edevus wrote:

[quote]HoustonGuy wrote:
You don’t have to say “with meat”. With out meat there is no chili. Do not add veggies during cooking. Top with diced white onions after if you’d like. You may cook with jalapenos or serranos in the meat.

Only use enough tomato paste to prevent the meat from drying out.

Beef and venison are the only acceptable types of meat. How it is cut is irrelevent. I prefer ground with little chunks of steak all mixed in.
[/quote]

Ok, thanks. I will try next week when I have some free time. I like onions, so I will top it with them. I’ll pick up ground beef from the market and see if they have one with not so much fat.[/quote]Real chili has no set recipe either. Season to taste. practice until you find ratios you like.

Acceptable seasonings are:

Chili peppers of course. Especially Jalapenos and Serranos, fresh only. Nothing pickled.
Chili powder
Garlic
Cumin
Black pepper

Meat:
Ground beef
Ground venison
Cubed beef chuck steak
Cubed venison backstrap

All varieties should be browned and then simmered very slowly. You can make it gourmet by using cubed sirloin… fucking delicious.

If you use tomato paste, only use enough to keep the mean from drying. this is not tomato soup with beef.The natural fats, on a low temp, should provide most of the moisture.

Cook with the fat but drain it before eating.
[/quote]

Not sure I have ever had “real” chili. Sounds like something only available in Texas.[/quote]Yep.

254

I tip for excellent service on the proviso that I don’t feel obligated to do so. If you’re working in that environment and you need tips to survive, then learn to type or go back to school.

255

I haven’t posted in this thread, or paid it any attention, but I just noticed that insane wall of text and had to say:

tl;dr

256

[quote]pushmepullme wrote:
I haven’t posted in this thread, or paid it any attention, but I just noticed that insane wall of text and had to say:

tl;dr[/quote]

And here I was hoping your 10,000th post would be something profound and inspired.

257

[quote]pushmepullme wrote:
I haven’t posted in this thread, or paid it any attention, but I just noticed that insane wall of text and had to say:

tl;dr[/quote]
You’d better make some commemorative chili.

258

Just watch the beginning of Reservoir Dogs again.

259

It’s not unrealistic, we have good service a lot of times honestly. There are plenty of hard workers out there, you just don’t sound like one of them.

Entitled, well they feel entitled to the tip, so why is that any different than feeling entitled to good service if they want a good tip, huh?

To you it’s only BS, because you don’t want to admit the GOD’S TRUTH that EVERY SINGLE THING I SAID IT THE TRUTH and you are just MADDDD I proved you wrong. Most problems happen due to the server or another server, not the kitchen staff or managers in general. I didn’t say all, I said MOST problems.

What attitude, the TRUTH? I haven’t been mean to anyone.

No children. I feel sorry for anyone that gets served by your uncaring, lazy self, because that’s how you sound.

NOTHING I said has been mean, it’s just the TRUTH that servers are mostly at fault for things that happen at your table that come out wrong. I am not sure WHERE are you getting an attitude from?

You need help in knowing how to be a good, caring server. All I did was state facts. I guess you don’t like that, do you?

260

[quote]Springs1 wrote:

It’s not unrealistic, we have good service a lot of times honestly. There are plenty of hard workers out there, you just don’t sound like one of them.

Entitled, well they feel entitled to the tip, so why is that any different than feeling entitled to good service if they want a good tip, huh?

To you it’s only BS, because you don’t want to admit the GOD’S TRUTH that EVERY SINGLE THING I SAID IT THE TRUTH and you are just MADDDD I proved you wrong. Most problems happen due to the server or another server, not the kitchen staff or managers in general. I didn’t say all, I said MOST problems.

What attitude, the TRUTH? I haven’t been mean to anyone.

No children. I feel sorry for anyone that gets served by your uncaring, lazy self, because that’s how you sound.

NOTHING I said has been mean, it’s just the TRUTH that servers are mostly at fault for things that happen at your table that come out wrong. I am not sure WHERE are you getting an attitude from?

You need help in knowing how to be a good, caring server. All I did was state facts. I guess you don’t like that, do you?
[/quote]

So you have worked as a server, and are admitting that you did a poor job of it? Or are you stating these undeniable facts with no actual experience to back them up?