Text 2706, 111 rader
Skriven 2008-02-18 21:07:33 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: TIPPING  80218
======================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 SD> I had some terrible service once and I tipped the waitress two
 SD> pennies
 JW> I've done that a couple of times as well; a much stronger message
 JW> than no tip.
 
 GJ> Fine for indicating your opinion of the waiting service, but what
 GJ> comparable action can you take to pass on an equivalent message to the
 GJ> kitchen when your steak is still frozen in the centre, your green
 GJ> beans are cooked to a mush, the baked potatoes are raw in the centre,
 GJ> and your dessert comes slathered with cream you asked not to be added?

 DS> A good waiter would not allow such food to come to your table.

If the waiter was aware of the deficiencies.  Some would be obvious,
such as the unasked for cream, but the frozen steak or the raw inside
potatoes would not.
 
 GJ> It would not be fair to the waiter to ask her to pass on your opinion
 GJ> to the chef, although you could ask her to get the manager, so you
 GJ> could point out the food deficiencies to him/her.   Or you could

 DS> Complaint to the manager is a very reasonable approach.   If I got
 DS> such a meal as you describe, I would do that and expect the manager
 DS> to fix it promptly -- *and* to comp me at least part of the
 DS> corrected meal.

And so s/he should, if s/he ever expected you to come back!

 DS> In the other direction, I once sent a tip to the cook via the
 DS> waiter. The particular occassion was the wedding rehearsal dinner
 DS> for my son and his soon to be bride.   We had selected a restaurant,
 DS> and tested it out ahead of time.   On the night of the dinner, we
 DS> had about a dozen couples ordering individual meals off of the menu
 DS> -- something that many restaurants will not allow for such a large
 DS> group.  We had one waiter.   She took all the orders, including
 DS> salads, appetizers and drinks.   All food was served perfectly -- to
 DS> the right person without question, and within minutes of each other.
 DS> No one had to wait more than 5 minutes for their meal after the
 DS> first plate was delivered to the table.

 DS> When the meal was over, I put a 15% tip onto the credit card bill.
 DS> I then went to the waitress in private and gave her another large
 DS> tip in cash with instructions on how to split it with the cooks.  
 DS> Both had to work quite well in concert to make the meal come off as
 DS> well as it did -- and I rewarded both.

That could be justified.  In 2006 _I_ actually paid a tip, in Adelaide!
I had arranged a celebratory dinner for my daughter who had just got
married in NZ, but then brought her new husband to meet all the rellies
in Adelaide.  She and I met the Sikh owner/manager of the "Harvest of
India" restaurant a few days before, and over a gratis coffee or two,
we discussed how it would be done, with one room of the restaurant
reserved just for our party.  A dozen or so plates of appetisers were
set out along two long tables for the 2 dozen or so diners to pick at
while they ordered their main courses and wines.  A smaller table was
provided for the small children and their mothers.

This all worked very well.  By the time their individual dishes
arrived, the guests were relaxed and chatting happily, which was
satisfying, as many were related to my first wife, and had never met
the other lot.  With the manager supervising everything unobtrusively
but effectively, his sister running the tandoors in the kitchen, and a
couple of waitresses bringing the food and wine, it all went perfectly.
Leonore brought a wedding cake she had made, and that was shared out
among the guests.

At the end, after the guests (and other customers in the rest of the
restaurant) had left, the manager helped carry some luggage to our
cars, then gave the girls farewell hugs.  When I paid the bill, as the
manager and staff had done such a magnificent job, far better than
average, I added about 10%.  I also promised to return and dine there
with friends or family in future, which I have done sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Masala Bangun (Spicy Eggplant)
 Categories: Indian, Vegetables
      Yield: 4 Servings
 
      1    Green mango
      2    Onions
      3 cl Garlic
      4    Hot chillies
      2    Tomatoes
      2 ts Garam masala
      2 tb Butter
      1 ts Turmeric
      8    Small Asian eggplants
 
  Peel and cut flesh from the stone of the green mango.   Peel and crush
  garlic.  Peel and roughly chop the onions.   Remove seeds from
  chillies. Blend these ingredients and the tomatoes until coarsely
  chopped and fry in some of the butter until fairly dry. Add garam
  masala and turmeric and fry some more. Split the eggplants, rub the
  cut surfaces with salt, and stuff with the onion/spice mixture and
  tie with cotton. Fry in the remaining butter until eggplants are
  cooked. Serve as a side dish with a meat dish and rice.
  
      Recipe by Satpinder Daroch
      From: Glen Jamieson
      Date: 18 Oct 97 National Cooking Echo Ä
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)