Mountain Views News, Sierra Madre Edition [Pasadena] Saturday, January 14, 2017

MVNews this week:  Page A:9



Mountain Views-News Saturday, January 14, 2017 


Just this past week I went to the wonderful Chop 
House in Pasadena, the subject of tipping came 
up and was asked about tipping at lunch, seems 
my guest is was under the impression that lunch 
time was no tip time, she was sure that it was 
10% for lunch and %15 for dinner, if this makes 
sense to you please read on. 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 AM 830 KLAA Radio 
to get the phones buzzing. 

 There is a new law on the books, actually an old 
law that is now be enforced. Starting January 1, 
the IRS will classify automatic gratuities as service 
charges that are taxable as regular wages and 
subject to payroll tax withholding. That might 
sound like a bunch of arcane tax law mumbo 
jumbo, but what it means is that restaurants have 
to treat those tips like regular wages.

 Typically, the IRS left it up to the waiter or 
tipped employees to declare that money. But with 
this new change the waiter won’t see those “tips” 
until payday—instead of the end of the shift. And 
restaurants will have to withhold federal income, 
Social Security and Medicare taxes on that money, 

 What it means for the diner is that those 
automatic 18% gratuity charges on tables of 6 or 
more may well be a thing of the past. The addition 
has been added onto large parties to ensure that 
servers are paid for catering to a large group.

 That doesn’t mean you should use this an excuse 
to start stiffing people. Remember, the minimum 
wage laws here in the States for tipped workers 
is still at a shocking $2.13 an hour. (California 
thankfully pays all of it’s workers, 
tipped or untapped, a minimum of 
$10/hour.) The new rule actually went 
into effect in June of 2012, however 
the IRS postponed enforcement until 
January 2014 to give restaurateurs 
enough time to adjust and properly 

 While it might seem great to have 
some freedom as a customer, the 
service industry isn’t so excited about 
the idea.

 Tips… To insure proper service. 
Here is my rundown and no it hasn’t 
changed in twenty years of reviewing 

 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 KLAA 
AM 830 on Sundays at 5PM 

TABLE FOR TWO by Peter Dills




1 1/2 lb. extra lean ground beef

2 tbsp. Sierra Madre Seasoning 

6-8 white cheddar cheese slices 

12-16 bacon strips, cooked

6-8 whole wheat hamburger buns

1 jar Sierra Madre Grocery Company Caramelized Onion & Garlic Spread* 

(Available at Taylor’s Market - Sierra Madre) 

1 package arugula 

tomatoes & pickles optional


Lightly mix Sierra Seasoning in with ground beef and form into 6-8 patties.

Grill patties 5 minutes per side, or until cooked through.

Place cheese to melt on burger while grilling second side.

Grill whole wheat buns, inner side down until lightly toasted.

Spoonful SMGC Caramelized Onion & Garlic Spread on cheese.

Top with bacon strips, arugula, tomatoes & pickles.

Smile and Enjoy!

Julie’s Favorite Family Recipes



1 pound boneless skinless chicken breast, cut into 1-inch pieces 

2 garlic cloves, finely chopped

2 teaspoons finely chopped gingerroot

1 medium onion, cut into thin wedges

1 cup baby-cut carrot, cut lengthwise in half

1 cup chicken broth (from 32-ounce carton) 

3 tablespoons soy sauce 

2 teaspoons sugar

2 cups broccoli flowerets 

1 cup sliced fresh mushrooms (3 ounces)

1/2 cup diced red bell pepper 

2 teaspoons cornstarch

1 cup hot cooked Chinese plain noodles


1.Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic 
and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.

2 Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 
minutes, stirring twice.

3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, 
until chicken is no longer pink in center and vegetables are crisp-tender.

4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, 
until sauce is thickened. Serve over noodles.

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