Mountain Views News          Saturday, April 16, 2011

9

GOOD FOOD & DRINK

 Mountain Views News Saturday, April 16, 2011 

TIPPING 101

 Our fearless leader Susan asked me for a little spring cleaning, a tour of my favorite subject. 

We all know them, the people that just can't bring themselves to leave a decent tip. What is 
the thinking behind tipping and what should be given, and when did it start in America? 
Tipping began to take hold in States in the late 19th Century after the Civil War. It was 
widely considered by many groups including the intellectuals of the day as an outright evil. 
Newspapers wrote vigorously against its vices. They reasoned that it established an aura of 
servitude, by offering a demeaning handout, or token. It implied a superiority of class and 
status that conferred on the lowly receiver of these offerings. There were groups such as 
bartenders that flatly refused tips as they considered it far below their status to receive these 
patronizing gifts. Now when someone says, "those were the good old days," you may know 
what they mean. It many ways the objections did make sense at this time in America. What 
about the places where you have to tip in advance. This does not insure good service, does it? 
Only at a place like a Starbuck's does this seem to make any sense. There are very few times 
that I have gone to a restaurant and actually tipped in advance. 

When determining a tip at a restaurant, what are you to consider before settling your bill 
and factoring a tip? At the restaurant you are tipping on the speed, accuracy and usefulness 
of the servers, and not on the food. Is tipping at a fancy restaurant different than tipping at 
a coffee shop? Many people believe it is. I feel like I stepped in something when I hear that 
said. They are to be treated as the same. 

Here are my guidelines for tipping but not necessarily the 
way I tip. I even give 10% for atrocious service. It seems 
with my picture in this paper, on my TV show "The Chef 
Knows," that I might get a bad reputation from the Server 
Syndicate, and be labeled a "bad tipper," which is a stigma 
that I carefully avoid. You on the other hand can wield far 
more influence than is availed to this restaurant critic. 

Here are my suggestions from the Coffee house to Spago..

Fair to medium service 12 to 14 %

Good to Better then Average 15 to 18%

Great Service 20%

This should be applied to the food and beverage total before 
tax. Can't figure the whole percentage on tipping. 
Best way is to just double the tax. Which falls in the Good 
range.

 Have Kids? Of course I do. Luckily mine is as clean and 
tidy as they make them but they are not all created like 
her. If your children make a mess, throw food and crayons 
on the floor. I always leave the busboy at least $3. If you 
don't, well you could consider cleaning it yourself. Email 
me at thechefknows@yahoo.com with your thoughts. Join 
me every Saturday evening on Charter 101 at 7 PM and on KABC Talk Radio 790 AM on 
Sunday afternoons.


TABLE FOR TWO by Peter Dills


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