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stiffed a waitress today - Page 5

post #61 of 120
Quote:
Originally Posted by Get Smart
yep, but I've seen a lot of food get tampered with when I worked at McDs back in high school. things like loogees in burgers, someone peeing in the pickle bucket, burger patties dropped on the dirty floor then put back on the grill etc. enough so I only eat there 1x week now.

*but then this was back in the era when bored suburban kids worked fast food because they needed an afterschool job. nowadays it's mostly mexicans who would never dare tamper with food at the risk of losing their job.
INS

What's a loogee?
post #62 of 120
Quote:
Originally Posted by LabelKing
INS

What's a loogee?

Expectoration.
post #63 of 120
...so THAT'S the special sauce!
post #64 of 120
Quote:
Originally Posted by mano
What a shame!

I have no intention of defending Rick Bayless However, I can say with certainty that when I worked for him, he walked the walk.

He and his wife, Deann, a desert and pastry whiz, demanded excellent, but at the same time they were the most upbeat and pleasant people.

No doubt, Rick is not doing the cooking at either place, with two restaurants to run and all the tv shows, and various product endorsements.

His food, BTW is not the typical Mex/Tex or even the burrito/taco Mexican food most gringos associate with the cuisine.
Rick's restaurants are great and he works them regularly. Some people will be disappointed with authentic Mexican cuisine and a smallish serving size at a relatively high price-point. But he runs a scratch kitchen using the best product available, if it were French cuisine nobody would bitch.
post #65 of 120
Quote:
Originally Posted by Tomasso
Rick's restaurants are great and he works them regularly. Some people will be disappointed with authentic Mexican cuisine and a smallish serving size at a relatively high price-point. But he runs a scratch kitchen using the best product available, if it were French cuisine nobody would bitch.
Since I made the original comments of controversy, I'll try to explain them more. It seems both you and mano both know/knew Mr. Bayless personally; I don't, and my post was not criticizing him personally, just the experiences I had at the restaurants operated by him. He probably was not working there on the nights I came, and maybe that was a source of the problem. I'm well aware that fancy places don't cater to the Homer Simpson "all you can eat" crowd, but as someone who wrestled 103 lb in high school, I'd hardly think my basic needs for sustenance are somehow out of whack with reality. But each of the two times I went there I had an appetizer and an entree (I think I may have had a soup at Frontera too), and after spending about $40-50 on food alone each time, I would find my stomach growling in the next hour or two. The friends I ate with at Frontera shared this sentiment, while after my Topalobampo visit I ended up having to get a second dinner later that night because I was so unsatisified. I've been to a reasonable share of fine dining restaurants, and none of them ever had any problems with stinginess of portions to that degree. There's a difference between "smaller serving size" and "overpriced ripoff," and the Bayless places fell squarely into the latter. And it's not like you can say the restaurants are like taco stands where you get a bunch of small orders or like one of those places with course menus, there was a clear deliniation between appetizers and entrees. Second, I don't know if that were implied in my case, but if so I object to the notion that I have no clue what authentic Mexican food is and made a judgement off of that. I'm not Mexican, but having visited Mexico and lived nearly all my life in the two U.S. states with the most sizable Mexican/Latin populations has probably helped me figure out the difference between Americanized Mexican food and actual Mexican food. I wasn't disappointed because I didn't get a gloopy enchilada with yellow cheese or a heaping burrito in a flour tortilla (I think the tacos al carbon my friends got used flour tortillas... so much for authentic Mexican), I was disappointed because the majority of dishes I ordered were just bland and dull. I could do better driving a few minutes from my house and getting some chicken mole or a birria taco at a dive tacqueria for about 1/10th the price. Anyway, in fairness to Mr. Bayless, who I'm sure is a nice guy and a cooking expert himself, this trend is usually problematic with celebrity chef restaurants. I don't frequent those much, but of my friends who have dined at places linked to Bobby Flay, Wolfgang Puck, Jean-Georges Vongerichten, etc., the conclusion has typically been that the food is mediocre for the money and that the restaurant is a tourist trap. I would say that given the high prices, bland food, and the fact that the bulk of the crowd consisited of trendy late 20's/early 30's yuppies who had probably found about the restaurants from the hype in some street beat magazine or tourist guide, Frontera/Topalabampo seems to emphasize style over substance. Perhaps I'd go back one of the next times I go to Chicago, but only on the condition that I'm not the one paying.
post #66 of 120
See, this is why I prefer to eat at one of my "regular" spots. Chez Henri in Cambridge is one of my favorites around here. (Gary, you must know it!) I used to live just a block away, and got take out from them (their pork Cuban is a delicious calorie bomb) about twice a week, and go in about once a week for cocktails. Got to know the owner (Paul, really nice guy), all the hostesses (one actually lives about 5 minutes from my apartment), the bartender, and the kitchen staff. The regular menu is a little pricey for me to go to regularly (entrees in the $30+ range, though the prix fixe at $39 is a pretty good value) but their bar food is killer, the drinks strong but tasty, and the desert chef is amazing (had a great new desert there yesterday, unfortunately, I've forgotten the name, but they also have a dark, chocolate torte with a bit of chili (?) in it to give it just a bit of kick that is amazing.) With some frequency, they'll comp a round of drinks or a desert for no particular reason (I actually did shots with the owner one night), but I usually leave around a 25% tip, so everyone comes out feeling happy.


I've seen people lay down a few hundred apiece for the whole deal, and students come in for just drinks and desert, or split an entree, and everyone seems to be treated well. That's the way, imo, a restaurant should be run. And I know the staff by their first names, and even what some of their interests are, but that's because I asked after the first half dozen times I went in. Also the specials are printed on the menu, so Ken P would not be offended.
post #67 of 120
I'm a little late to this party but...

As a former food service industry worker myself I have no problem with what globetrotter did. I was unstintingly polite to any customer who came in, even those who went to heroic efforts to antagonize me (not that globetrotter did that with his waitress). Of course, those who managed to push me that far found out how angry a 6-2, 235 pound football playing, ex-military, ex-very amateur boxer could be.

That said, too many waiters see tips as an entitlement simply because they earn a poor wage. If I have to work for every penny I get, so do they. Poor service rates a poor tip. It's your job to be polite and efficient.

Mind you, I've been on the other side as a customer and seen good and great service rewarded with a minuscle tip, usually from some jerk student who thinks waiters and waitresses are little more than coolies who were placed on earth to serve them. Many bars have a bell to reward big tips, they should also have buzzers to signal embarassingly small tips.
post #68 of 120
Quote:
Originally Posted by gorgekko
Many bars have a bell to reward big tips, they should also have buzzers to signal embarassingly small tips.

so that's what it is for!!!
post #69 of 120
Quote:
Originally Posted by acidicboy
so that's what it is for!!!

There's an iced cream place where the entire staff stop what they're doing and chant or hit the counter in rhythm when a tip hits the jar. In my book, that's an incentive to pay sticker price only.
post #70 of 120
Quote:
Originally Posted by Concordia
There's an iced cream place where the entire staff stop what they're doing and chant or hit the counter in rhythm when a tip hits the jar. In my book, that's an incentive to pay sticker price only.

boy, some people really get easily amused.
post #71 of 120
I think you were fair in your assessment. You gave managment a shot to fix the problem and they failed. There is no greater statement than your decision not to tip..That waiter will have to think about their service.
post #72 of 120
Quote:
Originally Posted by TheClearanceGuy View Post
I think you were fair in your assessment. You gave managment a shot to fix the problem and they failed. There is no greater statement than your decision not to tip..That waiter will have to think about their service.

Posting in two year old threads? Nearly 60 posts since joining tonight? Hmm.
post #73 of 120
wow. Two years in the wilderness for this thread. It's scary that I remember it from first time round.
post #74 of 120
Quote:
Originally Posted by Piobaire View Post
Posting in two year old threads? Nearly 60 posts since joining tonight? Hmm.

He is in a rush to join us in the CE.

I remember as a noob, I was in a hurry to get into the Promised Land.
post #75 of 120
actually I think he wants to sell in B&S and read all the wrong parts of the minimum post count thread...missed the part that says 'no minimum posts, 45 days' - but anyhow, no harm done. He's contributing and observing and so on, not spamming us, so welcome to the board. In just 44 days you can sell stuff.
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