Page 11 - Boca Club News - August '19

Boca Club News, Page 11
Dining Out:

Some Good TIPS on Tipping!

By Alan Serinsky of Bocaire. bartenders to pour heavy drinks, the chef to fall victim to Now if the waiter is making you feel like he’s doing
Hungry Al’s love of food started your brown-nosing, and a few desserts to freely find their you a big, fat favor walking a dish from the kitchen to the
young. Never satisfied at the way to the table, then a twenty-five percent tip was quite table, I suggest you leave him a minimum of 15% and a
family dinner table with his possible. And in college, this would buy a whole lot of penny. The penny is a message to him/her that they have
Mom’s dishes, he started to cook lemon drops for you and your friends! no “cents” being in this business.
his own way through her Betty Read All About It...Declaration Of War On Tipping! Hungry Al welcomes your comments. (hungryal@
Crocker cookbook. His food There is a recent trend for restaurants to consider, and in comcast.net)
journey consisted of working some cases take action on, eliminating the policy of tipping.
many restaurants both as server and cook, attending Why not, the Europeans have been doing it for decades. But
numerous cooking classes, and traveling the world in an honestly, I’m a little “tipsy”on the idea. This means I have
effort to expand his palette of different flavors and cuisines. mixed feelings for both sides of the table.
As a professional writer, Hungry Al will give you his Yeah, there are countless times I’ve seen dinner tabs left
perspective on current food trends and guide you through on tables with barely a ten percent tip...if any at all. I know
your local restaurant choices. about the imbalance of wages between the dishwashers
and the waiters. I feel sorry for servers who are subject to
Food for Thought: Since I’m away from Florida a different standard with a smaller minimum wage. And I
this month (my daughter is getting married), I thought it hear all about how the owners of restaurants are dealing
would be a good time to discuss a topic that is not only a low three percent profit margin. But the bottom line is,
current but has plagued my values and wallet for years. Americans aren’t going to take this change sitting down.
From my research, “tipping” basically started in Tudor They will fork over every excuse not to go against a tradition
England. Those seeking lodging in private homes would that’s been a staple with diners for decades.
pay their appreciation to host servants in the way of “vails.” Like many of my fellow foodies, we want the privilege
Obviously, it caught on. to reward those waiters who have made our evenings more
The thing that bothers me the most is the criteria that folks enjoyable. We also want the option to penalize the ones who
use to determine their tipping philosophy. It amazes me the could care less about how they do their job. I bet you wouldn’t
reasoning that goes into making these decisions. And some tip the dentist if he broke a tooth while cleaning your teeth.
of them have nothing to do with the service. For example: Personally, I believe tipping should not be an obligation!
Why is the service staff responsible for the quality or There’s no rationale for rewarding someone who keeps you
quantity of the food order? Is the way a waiter dresses waiting forty-five minutes for your entree, delivering a cold
really relevant to the tip amount (think Hooters)? Do you plate of food, or leaving your wine glass empty for at least
fall victim to the tricks of the trade, like table side service, 15 minutes (that’s my limit).
over-the-top spoon hanging sommeliers, or simply a nice Check Please! So here’s my advice on tipping:
smile and a “Thank You...Alice” note on your check? 1. If your waiter was attentive to your needs;
These all play a huge part as to what legal tender is left 2. If the waiter delivered the food as expected;
on the table. 3. If your waiter handled himself, or herself, professionally;
Back in my teen and college years, I spent a lot of days 4. If the waiter thanked you for sitting at his/her table...
and nights working as a waiter. I have no trouble recalling Then it’s your job to show your appreciation. A minimum
the tough work and sometimes abuse waiters would endure. of 20% is certainly not an outrageous compliment to these
So whoever thinks this job is a “walk in the kitchen” is individuals who are working hard to pay their bills or college
very wrong. But if you’re smart and have skills to get the tuitions.

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