Mountain Views News          Saturday, April 20, 2013

10

GOOD FOOD & DRINK

 Mountain Views News Saturday, April 20, 2013 

TIPPING ANOTHER VIEW

 My dearly departed pappy Elmer Dills would tell me, don‘t argue sex, politics and or religion, I must 
add tipping to the list. I have used this topic many times on my radio show, Dining with Dills on 
KABC Radio to get the phones buzzing. Just got back from Santa Barbara and had a very interesting 
situation on the subject.

 The owner of the restaurant we were at was kind enough to act as our server as his bar was very busy. 
The bottle of wine we ordered was $50. Now, my question is do you tip the owner of the restaurant? 
In this case we did because it was my feeling he was going to pass it along to the help. 

 (A couple of notes from my dad’s tipping guide. Let’s call them my father’s rule of thumb was 10% for 
a buffet and couple of extra dollars to the busboy 
and never tip the full amount on an expensive 
bottle of wine, he thought was it takes up the same 
amount of energy to open a $25 bottle of wine that 
of a $200 bottle of wine. Makes sense to me.)

 What made me scratch my head is a recent posting by what seems to be a very capable blogger - 
that is someone that posts on the Internet. This was a list of nine recommendations to us uninformed 
diners on how to tip in the year 2013. Note: It might be a little biased coming from a person that works 
for tips.

 Going through the list I agreed 
with the concept, $1 per drink at 
the bar as the tip, if you are using 
a coupon or getting part or whole 
of your meal comped , you should 
tip on what the amount should 
be, agree and agreed, but here is 
where the scratching took place.

“Times have changed, (ok I am 
with you), and a 15 % tip is now 
should be considered a bad tip, 

 I am reading this as if you 
received bad service please tip 15 
% or that your server gave great 
service and 15% is an insult. 

 The reasoning continues to say 
that with the cost of living going 
up, that to be a server that 15% 
doesn’t cut it anymore. Here is my 
argument against that thought process. As a professional person such as a waiter, indeed you will not 
get a raise from the owner of the restaurant, it is set in stone and is a timeless practice, the job pays 
minimum wage plus tips. Not the end of story though, many restaurants will pay $2 more an hour to 
the “training” waiter or the headwaiter. As your experience grows and you become better, it would 
make sense that your tips as a percentage would grow accordingly. 

 Tips… To insure proper service. Here is my rundown and no it hasn’t changed in twenty years of 
reviewing restaurants. Anyone in any country that provides a service should be rewarded.

10% buffet plus $2 directly to busboy that brought you water and had to clean up after the kids 
through Jell-O on the ground.

$1 for each drink at the bar

$2 for a to go order, as long as they got it right

12% fair service, means they brought you the food and came back with your check

15% Good service brought you your food and drinks and refilled drinks and asked how was it

18% Very Good service all of the above plus asked you if your meal was prepared to your liking 

20-25% All of the above, brought items in proper order, waited for you to ask for check, asked if 
there is a validation needed and please ask for me next time.

One more note… I subtract 5% when the server blames the kitchen for a mistake, got it !!

This a fun conversation please listen in KABC Talk Radio 790 AM on Sundays at 5 PM


CHORIZO & GOAT 
CHEESE QUICHE

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com

INGREDIENTS

Marie Calendar Deep Dish Pie Shell

6 jalapenos, roasted and seeded (do not remove 
blistered skin)

1 1/2 cups tightly packed cilantro leaves

1 clove garlic, chopped

3 tablespoons pine nuts 

Extra-virgin olive oil

1/4 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper

1 tablespoon canola oil

1/2 pound Mexican chorizo, casings removed

1 1/2 cups grated fontina cheese

1/4 cup finely grated Cotija cheese

2 to 3 green onions, (dark and pale green part) 
thinly sliced

2 teaspoons chopped fresh thyme leaves

10 large eggs

1 3/4 cups milk

1 3/4 cups heavy cream

4 ounces soft goat cheese, frozen for 10 minutes 
and cut into 1/2-inch pieces

DIRECTIONS

Blend the jalapenos, cilantro, garlic, pine nuts 
and oil to a pesto like consistency. Add the 
cheese and salt and pepper, to taste, and pulse a 
few times to distribute the cheese. 

Preheat oven to 350 degrees F. 

Heat the oil in a large saute pan over high heat 
until it begins to shimmer. Add the chorizo and 
cook until golden brown. Remove with a slotted 
spoon to a plate lined with paper towels. Let cool 
slightly. 

Scatter the fontina, Cotija, green onions, chorizo 
and thyme over the pie shell. Whisk the eggs in 
a large bowl. Add the milk and cream and whisk 
until smooth. Pour into the shell and evenly distribute 
the goat cheese over the top. Bake until 
the crust is deep golden brown and the center is 
almost set (still slightly jiggles) but the sides are 
set, about 40 to 50 minutes. Let sit at room temperature 
for at least 20 minutes before serving. 
Cut into wedges and drizzle jalapeno pesto over 
the top. 


SIERRA MADRE FARMERS MARKET 

The Sierra Madre Farmer’s Market hours have changed to 3:00pm through 7:00pm every Wednesday 
in fall and winter. Vendors include Dry Dock which has fresh and wild caught fish, Rustic Loaf 
with artisan breads, Cutie Pie with fresh pies and much more!

For those interested in being a vendor contact Melissa Farwell with Raw Inspirations at 818-591-
8161 ext. 806.