Archive for the tag “servers”

Eccezionale! Trevini Ristorante, Palm Beach, FL

Earlier this month, I was at a trade conference with two of my favorite travel companions (they’d better be since we spend an extraordinary amount of time on the road together!).

We tend to get silly together as well. 🙂

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We snuck away from our stay at the Breakers one evening to try a local Italian restaurant, Trevini Ristorante. Since one of my colleagues is old-school authentic south-side Chicago Italian, I suspected her choice would be a good one!

We made the short drive over to Trevini Ristorante and decided to sit on the quaint patio out front. The service was on-point, very upbeat, polite, and attentive. Gonzo, our server, shared the specials and delivered our beverages. We all perused the menu, and decided Avette had made a very good choice! When he returned to take our orders, Avette ordered Ossobucco Alla Milanese, Risotto Carnaroli Al Zafferano (braised petite veal ossobuco, and carnaroli saffron risotto) and Tyler ordered Tagliolini Al Limone, Granchio, Fave, Bottarga (tagliolini with lemon, crab meat, touch of cream, fava beans, and bottarga). I simply handed him my card, as is standard practice. He promptly advised that he was going to give the card to the chef and that chef would choose my meal! Our table let out a collective giggle as it seemed that Gonzo was both on-board, but a little hesitant.

When the meals were served, I was delivered the Scaloppine Di Vitello Valdostana (Veal Scaloppine Topped With Prosciutto and Fontina, Sage, Chardonnay Sauce, and Steamed Spinach). Though it looks like a lot of food, it was thin and light, yet full of flavor! Gonzo also advised that the chef really enjoyed reading the card and choosing my meal.

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We all finished all of our meals and collectively agreed that we would absolutely NOT pass on dessert here – and we were going to share! I knew that I wanted an authentic Tiramisu (coffee dipped lady fingers, mascarpone cream). Tyler wanted chocolate on chocolate so  he ordered the Salame al Cioccolato (chocolate, biscotti salame, and caramel ice cream), and Avette had her heart set on Crema Catalana (Creme Brulee).

Unfortunately, we were informed that the restaurant was out of Crema Catalana. Huge “boos” all around! Avette decided to go with the Torta di Ricotta (cheesecake with strawberry sauce) as “Plan B”.

The Tiramisu and ice cream were fantastic! The cheesecake was a bit dry and dense for my taste, but I’m certain others prefer that style to a creamier cheesecake. And, as we were a few bites into our desserts, the manager, George, delivered a Crema Catalana anyhow! It turns out the pastry chef wanted it to set a bit longer, but it was close enough to ready that George decided to buy one for our table. A lovely and unexpected gesture. And, it was delicious! “Hoorays” all around!

We didn’t leave much on the table, and our bellies were comfortably full.  Though I don’t have any specific plans to return to Palm Beach soon, if I do return, I will most assuredly dine at Trevini Ristorante again.

What are your favorite resort dining experiences?

Cheers!

Ker

 

Guest post: The Tipping Point: The Art and Science of Tipping

I’m very grateful to Richard Bracke for reaching out to me via email and asking if I’d be willing to have him guest post.  He admitted to being a fan of this blog, and thought he could provide a different, yet related, point of view.  His idea was to write a post on the art and science of tipping.

I’m sure many of you have stressed over the proper tip at one point or another; I know I have!  Richard provides good information in his post below.

First, here’s a little information on Richard.  An avid writer, father, and foodie, Richard Bracke loves to try out new restaurants in Charlotte, and especially enjoys Spanish tapas accompanied by a nice Catalonian Cava.  He currently blogs for the website, EZ Cater.

Richard’s “tips” (pun intended, folks!)

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You’ve just finished a great meal and the waiter has returned with your bill and card. You pick up the pen and start to scratch an amount on the dotted line with the precursor, “tip”. But you pause, “what’s the right amount?” you question. “Twice the first number minus one? Times the whole amount by 0.2? Round up to the nearest whole number?”

Image courtesy of:  http://earthsky.org/space/making-sense-of-misconceptions

If this sounds familiar, keep reading!

It’s obvious to say that the topic of tipping has long been a source of contention amongst families, friends, and wait staff everywhere. The origins of the act itself seem to be just as ambiguous as the process.  The term “to tip” appears to have started in the 18th century as a way for patrons of an establishment to encourage better service and quality of their goods.

So while the general consensus of tipping is a little subjective, there are a few things to keep in mind the next time you find yourself in the position to give a tip. The first is a generational gap. Depending on which generation you come from, your preconceived ideas about how much to tip may vary.

While the industry standard in previous eras has been anywhere from 5% to 10%, the current accepted amount is about 15-20%.  Why the change?  Well that takes a little math. 

The average server generally makes a much lower per hour wage than the minimum wage (which varies by location).  Restaurants typically pay the wait staff at a reduced hourly wage because the money they take home in tips off-sets the state’s minimum wage rate.  On any given night, a server could have anywhere from three to ten tables, sometimes more, sometimes less all depending on the volume of the restaurant. Assume each bill was about $60 dollars; this is what their income for that evening would look like.

 As you can see the slight increase from 10% to 20% makes a huge difference in the nightly totals a waiter or waitress brings in. Literally that extra 10% could mean the difference between making rent, and not making rent. It’s also important to note that any problems you had with the preparation or taste of your food should not be translated to your server’s tip, they are simply the conduit, not the source. Be sure to voice your concerns with the wait staff so they can let the cooks and kitchen know, but don’t let your distaste with the food affect your server’s tip!

The choice of how much to tip in any situation is of course up to you, the patron. If your wait service was less than stellar you should, of course, vary your tip accordingly. While, giving a bit extra in the tip shows you really appreciated the great service, and gives the employee an incentive to keep up the good work!

In closing, I suppose the important thing to remember here is that we’ve all had a day where we weren’t at our best, so regardless of whether a good tip was “earned” or not there is one thing you should always remember, a little generosity goes a long way in making someone else’s day! And really, it’s always better to err on the side of more, rather than too little.

So even if the accepted amount is 20% leaving 25% is always acceptable too!  🙂

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Thank you, Richard, for sharing your thoughts on tipping wait staff.  It is indeed a critical part of the dining experience, IMO! I’d love to hear readers’ points of view.  Please comment if you feel strongly about tipping or if you have a method of your own.

Cheers!

Ker

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