Mountain Views News     Logo: MVNews     Saturday, December 1, 2012

MVNews this week:  Page 10



 Mountain Views-News Saturday, December 1, 2012 


Please tune into Channel 9 News this Tuesday at 2 PM , I have been asked to answer a few 
questions on tipping. I have to tell you I am so impressed 
when a server or bartender remembers your name, heck 
what about remembers your drink. |Stopped by the Smitty’s 
the other night and hadn’t been there in months, bam!!! Hey 
Peter how are you, cold glass of bubbly? Patrick is his name 
and yes service is his game. Now that is service. Speaking of

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 “Dining with Dills,” 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@ with your thoughts. 
Join me every Saturday afternoon 
at 6 PM on KABC Radio 790 

Next Week: What is new in the 
San Gabriel valley, many movers 
and a few less shakers



 •6 extra large tomatoes, peeled and chopped

 •1 tablespoon of olive oil

 •1 cup of chopped Vidalia, sweet or yellow onion

 •1 stalk of celery, chopped

 •2 cloves of garlic, minced

 •1 tablespoon of tomato paste

 •1 can of Rotel diced tomatoes, drained

 •2 cups of chicken stock

 •2-3 tablespoons of brown sugar

 •2 teaspoons of kosher salt

 •10 turns of the pepper grinder

 •2 tablespoons of butter

 •Heavy cream, to garnish

 •Shredded cheese, to garnish

 •Chopped fresh basil, to garnish



Remove the skins of the tomato and chop, reserving any juices. Heat olive oil in a stock pot and add 
the onion and celery. Saute until tender, about 5 minutes. Add the garlic and cook another minute. 
Add the tomato paste; cook and stir 5 minutes. Add the chopped tomatoes with their juices, Rotel, 
chicken stock, brown sugar, salt and pepper. Bring to a boil, reduce heat, and simmer for at least 30 
minutes, or longer. Use an immersion blender, food processor, or blender to puree, if desired. Add 
butter, stir until incorporated, taste and adjust seasonings as needed. Garnish as desired.


Cream of Tomato Soup Variation: Add in 1/2 cup of heavy cream to soup pot, heat through, garnish 
and serve.


Grilled Cheese Croutons: For a change, add your grilled cheese sandwich in your soup as croutons. 
Use a thick sliced bread, at least 1/2 inch thick. Prepare two sandwiches as usual, except use a 
sandwich press or panini maker to cook and press the sandwiches. Cook until browned, let rest for 
5 minutes and cut into 1 inch cubes. Garnish each serving with the cubes.


TABLE FOR TWO by Peter Dills