zaba's Profile

As far as what I would pay, I think the most I paid was $25 for a 25 year old scotch on my 25th birthday. That was a while ago, so inflation would make that number a little more scary. :-)

Generally, I am economical at bars (largely because of the mark-up and that I am going to tip a little extra since I am in the industry) and save the premium liquors for home, where I can make them "just perfect" for me and my wife.

So, a simple well liquor (or inexpensive call) and one or two mixer, I don't want to pay more than about 6 bucks for. (Of course, I live in a place where tourists pay double that without blinking an eye and locals have their haunts where $6 would be... surprisingly high.)

On special occasions, we are getting a bottle of wine, and we will pay a premium for that. "Events" (concerts, sports, etc.), we'll buckle under and pay a little more but drink a lot less.

But, largely, I can get away with $6 USD in my geographical region. $9 is probably my max for most times I would get out.

If you enjoy it, get it while you can. We started selling their summer seasonal at least three weeks ago.

I am all over the map with rules re: cooking.

Many recipes I look at and use as a guideline. I know what I want to cook, but there may be a part or two of the dish that I haven't made before that I need help with. I just read the recipe, follow the mystery part and do the rest as I intended to do it.

Or, like the Baba Ghanoush recipe Faith gave us a couple of days ago, where you can grill or roast the eggplant. Sometimes the recipe calls for one method of cooking when another will be just as suitable... as long as you know how the cooking method will change the final dish.

I am also one of those cooks who measures by sight. So, If you want a recipe from me, it is going to sound a lot like something from your grandma. (Handful of this, pinch of that, etc.) so I don't mind asking people for very simple guidelines to base a dish on. (I don't need to know to heat the skillet first, how to hard or soft boil eggs for the recipe, etc.)

ON THE OTHER HAND...

I am moving into "baking" (mostly breads, tortillas, etc.) and recognize that one has to be much more aware of measurements. Between what little experience I have in this realm and how exacting it can be, I am much more careful.

I am even uncomfortable with how much whole grain flour to sub for all-purpose.

But, the more I do it, the more I am willing to "play" a little and make small changes like that. I am also willing to play with prep methods. For example, since I am still new to it, I haven't gotten around to getting a press. I find a nice 800 page hardback works really well. I have also thought that, since the rolling pin doesn't ever get me a nice circle (which doesn't really bother me, for most tortillas), maybe put a bowl or plate upside down on the flattened dough and pull the excess off and re-use... (which may sound obvious to some of you, but I still haven't tried...)

Also, when I branch out into cooking areas I am unaware of, I am much more conscious about following the recipe. My wife wants more vegetarian dishes, so I have been trying to learn some more that will satisfy the whole family while still getting the nutrients we all need.

Black beans, quinoa and lentils have never really been part of my diet, so making them for the first few times.... I want to do it right. Or, at least as right as the recipe says. That way, I can figure out how they are supposed to taste and then incorporate them into my other "culinary" knowledge to make sure I can "break the rules" later.

Professionally, I use the pull-tap double hinged. Domestically, I use the same.

Not only are they inexpensive (and, according to the list, the cheapest), they work perfectly and I can open a bottle in less than three seconds.

The learning curve is low. Open three bottles with it and you are proficient.

Think of a wine key as any other tool in your kitchen. If you have taken the time to learn how to use a knife, then learning to use a wine key will take you no time at all.

1. Pull the sleeve/foil off.
2. Get the key to where the inner set of teeth will "bite" the bottle.
3. Pull up.
4. Set the outer set to "bite".
5. Pull up.
6. Enjoy.

The other products mentioned do the job (some poorly, as mentioned in the comments above), but why not use that money towards... another bottle of wine, perhaps?

@lizbb:

"If, every time, someone got bad service, told the manager, and left 0 tip, that server will either become a better server or find a job more suited for them."

That's what you think. The reality is that the manager, server, and cook, have spent the last half hour rolling their eyes and hoping you leave so they can fill the table with someone who's more pleasant.

95% of the customers who ever did this to me were angry at problems I couldn't control."

I see your point and have been in that situation more than I can remember. I see it as an awesome opportunity to change a 0% tip to one that is up to 30%. I can't control the bad day the guest is having, but I can help them have the best dining experience possible.

"I can't make the cooks cook faster"

You can be aware of the cook's speed. You can allow your guests to know about it. You can suggest a soup/salad/app, so the guest has something to eat. You can keep your guests informed about ticket times.

"get the hostess to stop seating the entire section at a time"

Yeah, that sucks. But, then you have the opportunity to treat your entire section as one big table. I used to love being triple-sat because, after the chaos, I got a smoke break every time the food was dropped for all of my tables AT THE EXACT SAME TIME.

"If a customer got rude with me for no reason I knew I wasn't going to make any money anyway. Hence, orders entered after tables that were sat behind you. Medium rare's cooked well, and whatever else I could do to make their day as bad as mine."

I remember having those feelings. I think it is the wrong way to deal with guests, but YMMV. I believe that I am there for the guests. People are allowed to have a bad day. Turning their bad day into a good day is an incredibly satifsying feeling.

Choosing to hold their ticket, put the order in wrong, etc. just makes it more likely that you will get a bad tip. Helping your guest out of whatever funk they are in can help line your wallet, give you a better day and give them a better day.

Two more quick things from MEO:

"That being said...tipping is not mandatory. If you truly believe you received sub par service, then you shouldn't feel forced to tip"

And, tell the manager immediately, and if the service is really bad, DO NOT TIP AT ALL!
Every time I say this, a ton of people that work in the food service industry hate it. But, if you had a bad experience, and everyone else that was "taken care of" by the server had a bad experience and all left only 10% (to prove the bad experience), then that server could still be walking out with hundreds of dollars on a double (depending on restaurant, etc.)

If, every time, someone got bad service, told the manager, and left 0 tip, that server will either become a better server or find a job more suited for them.

MEO again:

"As to #2- Never eat your garnishes! As a professional, I can tell you it is (mostly) true. They are sitting out a long time and sometimes become a buffet for hungry servers or passers by"

I wasn't going to share this story, but...

When I was much younger, there was this "college" bar that was on the way home. I was just a few years out of college, so I liked the atmosphere. Then, I started noticing that guys would use the restroom and not wash their hands, even when another guy (me) was in the restroom. They would not even pretend and "rinse". They would then go straight to the bar, order a drink and "munch on the buffet" of olives, cherries, oranges (sometimes even limes and lemons) until they got their drink.

Unless those garnishes are controlled by the bartender, I recommend staying away from them.

Sara D'arc said:

"Tipping 15-20% is customary for full-service waiters, but bartenders, baristas, and deli sandwich clerks are "at the counter" -- it's not actually full service"

That depends on the bar. I technically work in a restaurant and happen to have the title of bartender. I provide full service at the bar as well as providing full service to the tables in our lounge. I know of several "real bars" in my area where the bartender also provides food for a number of tables and at least one where they are also expected to cook.

Guests usually don't see the distinction and usually tip in a set way no matter what type of bar they are in. I certainly won't denigrate any of the commenters above who said to tip bartenders more (sure, I would like more money). But, when one realizes that a majority of people are set in their ways, one can not take the amount of the tip personally.

Your boyfriend tips me a buck for a beer or a rita? Cool. The next couple behind don't tip at all? No problem... esp. since a lot of times they will just tip at the end. I almost never take it personally.

What I have noticed is, at the end of the day, it all evens out. When bartenders and servers stop obsessing over tips during the shift and obsess over guests during that time, they make a whole lot more money.

As a full time bartender for over a decade, it pains me when I read articles like this because both the bartender and the guest are right.

Of course, it all depends on context (what bar you are at, what kind of a guest you are, the quality of the bartender, etc.)

1. Yell, whistle etc. to get bartender's attention. This could be (at least) any of three things:
a. bartender sucks & doesn't acknowledge you
b. bar is understaffed & it is the only way to get a drink
c. You, as the guest, may not recognize that there are quite a few other people that also need to be taken care of.

I have seen all three. When a bartender "rant" is written like the one that was linked, it is because they are a good bartender, get waved, whistled, etc. and then the guest says, "Hmmm... now what do I want."

I see the guest perspective as well. When the bartender sucks, it seems like you can't get a drink if you are the only person in the bar.

2. Start a tab.
If you plan on staying for a while, at most places, this works a lot better (and you can get away with a smaller tip). Running a credit card several times may cause a manager to have to run the card (who you will have to find), or it may even cause the issuer of the credit card to think your card was stolen, which makes your life harder.

Even with good bartenders, this can add some mental work into taking care of you and all of the other guests. Are you leaving? After the third time I ran your card? Should I ask you for another drink? etc.

3. "Make it strong" will typically get you one of three things (if you are not a regular, and sometimes then, as well):
a. a bunch of extra ice in your glass, so there is little room for mixer
b. a couple drops down the straw, so the first thing you taste is liquor
c. a "dramatic" pour in front of you (hold the bottle way up high) so it looks like we are pouring more.

I am not stealing from my employer and I am not cheating my guests. If you want something "stronger", you pay for something "stronger".

7. Tipping guides. I am interested to hear in what other people (both service and non-service industry) think about this. I make well over 20% (keep in mind, I also serve food and I am a pretty good bartender) tips, so I don't see an issue with getting a quarter to open a bottled beer.

@jp money, I wouldn't be offended if I got 50 cents when I made your mojito (ours run $6.50), even though I actually do muddle and don't use mix. Overall, I make my money and I feel I am fairly compensated for my job.

Tipping bartenders in America is in this weird quasi-land. Do we tip a buck a drink? 15-20%? The change left over?

8. Bar Garnishes - Just don't eat them. Ever. This is for your benefit, not mine. In fact, if the bar doesn't keep the garnish away from guests, don't even squeeze it in your drink.

22. Everyone should bartend for a few nights. I totally disagree. I have some on my staff who should never have ever been allowed to bartend. :-)

@caseoftornados - While you are correct about Kosher CERTIFIED salt, my experience is that when people are discussing Kosher salt, they are talking about the large, chunky salt... not the salt that has been deemed Kosher, but rather the salt that will make a piece of meat kosher by removing the blood. (From Wikipedia).

1. Like many others have mentioned, I enjoy recipes that use items I already have in a new combination.

2. Adding one new ingredient to what I own, which will inspire me to enhance dishes I make all the time or inspire me to make new dishes. (Smoked paprika on deviled eggs? Would have never thought of it, had I not seen a recipe using smoked paprika.)

3. New techniques that I never thought of (roasted cabbage) and can expand my cooking skills.

4. "Hand me down" recipes. I *MIGHT* cook the recipe as it says the first time. But, I cook following the "recipes" of older generations much more. ("You will add a little bit of salt after the sauce has a nice color...") A detailed recipe is nice, but I prefer guidelines instead.