Text 23874, 69 rader
Skriven 2012-04-19 23:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: TIPPING  20417
==========================
 -=> On 04-18-12  21:07,  Jim Weller <=-
 -=> spoke to Glen Jamieson about TIPPING  20417 <=-

 GJ> unless, of course, the staff do tip-pooling like in
 GJ> Australian restaurants.

 JW> Most places do. The bus boys and hostess are in on it for sure, and
 JW> in some places the back of the house gets a piece of the action too.

I don't object to the wait staff sharing their tips with the bus boys
who help them.  What I really do object to is when the wait staff is
forced to pool their tips with the rest of the wait staff.  That does
happen at some places, and it is very unfair (IMO) to the superb server
who has to share equally with the mediocre one.

At to tipping the cook -- I did that on one occasion.  It was the
rehearsal dinner for our son's wedding.  We had about 20 guests who
ordered off the menu.  The food came out almost all at once, excellently
prepared and hot.  When the bill was presented, I put a standard tip on
the bill and then gave the waitress an extra $100 with instructions that
she should share that with the cook.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersan
 Categories: German, Beef, Meat, Main dish, Cookie
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless
      2    Onions; Thinly Sliced
      8    Peppercorns
      4    Cloves; Whole
      1    Bay Leaf
      1 c  White Vinegar; Mild
      1 c  Water
    1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil
    1/2 ts Salt
      2 c  Water; boiling
     10    Gingersnaps
    1/2 c  Sour Cream
      1 tb Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade.  In a Dutch oven brown the meat on all sides in hot
  vegetable oil.  Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours.  Turn often.  Add 1 cup of reserved marinade and cook meat
  2 hours or more, until tender.  Remove the meat and keep it warm.
  Strain the cooking juices into a large saucepan. In a small bowl mix
  sour cream with flour.  Stir it into the cooking juices and cook,
  stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
  slices; add to hot gravy.  Arrange meat on a heated plater and pour
  extra sauce over it.
  ... from a file of Carl Berger
 
MMMMM


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