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Holey Moley Prices; was "California Cuisine"
Bob Terwilliger > wrote:
>Steve wrote: > >>> What about a place like The French Laundry, where the tip is not added to >>> the bill but is part of the price of the dinner? >> >> How exactly does that work? > >It's a fixed-price menu. One fee pays for food and service. So it differs from Chez Panisse in that... they don't say exactly what percentage is going towards service? Or is it just another imputed-tip restaurant like Chez Panisse? (Which often arises as the way of settling tax audits.) Steve |
Holey Moley Prices; was "California Cuisine"
Steve wrote:
>>>> What about a place like The French Laundry, where the tip is not added >>>> to the bill but is part of the price of the dinner? >>> >>> How exactly does that work? >> >> It's a fixed-price menu. One fee pays for food and service. > > So it differs from Chez Panisse in that... they don't say exactly what > percentage is going towards service? That is correct; they don't say how much goes toward service. Bob |
Holey Moley Prices; was "California Cuisine"
Bob Terwilliger > wrote:
>Steve wrote: [French Laundry] >> So it differs from Chez Panisse in that... they don't say exactly what >> percentage is going towards service? >That is correct; they don't say how much goes toward service. Interesting. I have not dined there, nor had I heard this. Thanks. Steve |
Holey Moley Prices; was "California Cuisine"
Dan Abel > wrote:
> (Steve Pope) wrote: >> Well, California has some pretty strict laws regarding tipping (to >> protect the waitstaff) so I have trouble believing it works the same >> way at the French Laundry as it does in Italy. >Well, yes, California has some pretty strict laws regarding tipping. >But since FL has no tips, I don't see how those laws apply to FL: ><http://www.lawyersandsettlements.com...abor_law/cali- >labor-law-tips-01197.html> Sure. (Does FL truly "have no tipping"? It's a bit hard to believe nobody ever leaves a tip there, but then, it's sufficiently outside of the type of restaurant I tend to dine at that I really have no idea.) Steve |
Holey Moley Prices; was "California Cuisine"
In article >,
(Steve Pope) wrote: > Dan Abel > wrote: > > > (Steve Pope) wrote: > > >> Well, California has some pretty strict laws regarding tipping (to > >> protect the waitstaff) so I have trouble believing it works the same > >> way at the French Laundry as it does in Italy. > > >Well, yes, California has some pretty strict laws regarding tipping. > >But since FL has no tips, I don't see how those laws apply to FL: > > ><http://www.lawyersandsettlements.com...abor_law/cali- > >labor-law-tips-01197.html> > > Sure. (Does FL truly "have no tipping"? It's a bit hard to believe > nobody ever leaves a tip there, but then, it's sufficiently outside of > the type of restaurant I tend to dine at that I really have no idea.) That's a good point. At a starting price before "extras" of US$270, I don't ever plan on going there and finding out what actually happens, versus what it says on their menu. -- Dan Abel Petaluma, California USA |
Holey Moley Prices; was "California Cuisine"
On 2011-07-26, Dan Abel > wrote:
> Well, yes, California has some pretty strict laws regarding tipping. They do? Like what? nb |
Holey Moley Prices; was "California Cuisine"
Dan Abel > wrote:
> (Steve Pope) wrote: >> Sure. (Does FL truly "have no tipping"? It's a bit hard to believe >> nobody ever leaves a tip there, but then, it's sufficiently outside of >> the type of restaurant I tend to dine at that I really have no idea.) >That's a good point. At a starting price before "extras" of US$270, I >don't ever plan on going there and finding out what actually happens, >versus what it says on their menu. The price would not be an absolute knockout factor for me, but the price combined with the inconvenient location combined with the difficulty of getting reservations has led to me never eating there. I also haven't been to Manresa for similar reasons, it is out in the middle of nowhere. Depending on how they are handling it, the FL tip policy may be a better policy than CP's because they could, for example, be imputing less than 17% on the really pricey bottles of wine. CP's policy supresses high-end wine sales. Steve |
Holey Moley Prices; was "California Cuisine"
In article >,
notbob > wrote: > On 2011-07-26, Dan Abel > wrote: > > > Well, yes, California has some pretty strict laws regarding tipping. > > They do? Like what? I included a URL in the post. I learned everything I know about it by typing California law tips into Google and reading for about five minutes. -- Dan Abel Petaluma, California USA |
Kent tried one-upping:
Mark Miller, before he owned or wrote was the chef for Chez Panisse under Alice Waters. Chez Panisse is the restaurant that started "California Cooking". Here's an intresting site. Google Books 22&f=false Alice Waters, the owner of Chez Panisse, at some level made all of this happen. She in some fashion nurtured Mark Miller, Jeremiah Tower, the Acme Bakery, and lots of others to create something we didn't have before. Whatever, dude. |
Holey Moley Prices; was "California Cuisine"
On 2011-07-26, Dan Abel > wrote:
> into Google and reading for about five minutes. OK, that's what I figured. Those are laws relative to the employer/employee. I thought you meant there were laws governing how a customer tips a server. I was not surprised to see the part about the "madatory service charge", that dirtbag extortion clause allowing establishments to add a surcharge ....I've seen it called gratuity.... to the bill and it's not really a tip and need not be paid to the waitstaff. Chili's tried to pull that one on us, once. Fifteen percent added to the bill if 5 or more persons at the table. I noticed it after ordering and called the mgr. I told him in no uncertain terms would not we pay it and if he didn't like it, he could cancel the order and we would leave. He cancelled. nb -- vi ...the heart of evil |
Holey Moley Prices; was "California Cuisine"
On Mon, 25 Jul 2011 22:04:45 -0700, Dan Abel > wrote:
>In article >, > notbob > wrote: > >> On 2011-07-26, Dan Abel > wrote: >> >> > Well, yes, California has some pretty strict laws regarding tipping. >> >> They do? Like what? > >I included a URL in the post. > >I learned everything I know about it by typing > >California law tips > >into Google and reading for about five minutes. California tipping law is exactly the same law as in NY; only difference is that if the employer touches your tips in CA you gotta hire a lawyer and go to court... in NY you toucha da tips they busta yoose knee caps, badda boom, badda bing! http://www.gotovertime.com/californi...ling-laws.html |
Holey Moley Prices; was "California Cuisine"
notbob > wrote:
>On 2011-07-26, Dan Abel > wrote: >> into Google and reading for about five minutes. >OK, that's what I figured. Those are laws relative to the >employer/employee. I thought you meant there were laws governing how >a customer tips a server. Well, in a sense there is. The customer can tip a server and that is legal. It's what happens to the money afterwards that falls under employer/employee law and also tax law. >I was not surprised to see the part about the "madatory service >charge", that dirtbag extortion clause allowing establishments to add >a surcharge ....I've seen it called gratuity.... to the bill and it's >not really a tip and need not be paid to the waitstaff. Hmm, I thought that (in California) all tips had to go either to your waitstaffer, or to a pool that meets the legal definition, and this is true whether it's mandatory, discretionary-included, or customer-supplied. And that if the tip goes on the credit card the waitstaff or pool must also eventually receive it. It was in the U.K. that waiters described to me that there, tips placed on a credit card never go to the waiter, it amounts to a tip for the owner. Maybe the Italian system is better. Since on average the total amount of discretionary tips is smaller (under 5% of restaurant revenue, maybe under 3%) there is probably less petty fighting over it, and waiters are less dependent on fickle public behavior. But I somewhat suspect it would not work in the U.S. ... you'd just get really bad service. Steve |
Holey Moley Prices; was "California Cuisine"
On 26 Jul 2011 13:15:33 GMT in rec.food.cooking, notbob
> wrote, >On 2011-07-26, Dan Abel > wrote: > >> into Google and reading for about five minutes. > >OK, that's what I figured. Those are laws relative to the >employer/employee. I thought you meant there were laws governing how >a customer tips a server. Whew, that's a relief. I figured it was just a few more California felonies I was committing every time I went out to eat, and probably nothing I could do about it really. |
Holey Moley Prices; was "California Cuisine"
On 2011-07-26, David Harmon > wrote:
> Whew, that's a relief. I figured it was just a few more California > felonies I was committing every time I went out to eat, and probably > nothing I could do about it really. Stay alert. CA could create a few at any given moment. ;) nb -- vi ...the heart of evil |
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