If other restaurants follow Alimento's lead, you'll soon start tipping the servers and the kitchen staff. Next time I dine at Alimento, I'll just fill in the TOTAL amount and then let the servers and kitchen staff fight it out.
Restaurants across the country have begun to address the disparity by building in 18 or 20 percent service charges, or, as is the case with local establishments like Mélisse, A.O.C., and République, adding a 3 percent surcharge that goes toward employee healthcare. Alimento’s additional gratuity will only be divided among dishwashers, line cooks, and prep cooks. “My sous chefs aren’t getting a cut,” says Pollack, “and, of course, neither am I.”
How does the waitstaff feel about the idea? “They are actually excited,” says Pollack. “I’m guessing people will still default to giving service 15 to 20 percent, but even if they give only a few bucks to the guys in back, it will make a huge difference.”
Last weekend, my family had a wonderful meal at Casa de Fruta, an RV resort, motel, candy shop, wine store, gas station, and restaurant in the Pacheco Valley of Northern California. There is also an operational scale model train for the kiddos to ride. The terrific painting at right hangs in the restaurant. I posted it to my Instagram feed and included the full caption of the plaque above it: "Eugene A. Zanger, co-owner of Casa de Fruita, flipped over 3 million cups 1969-1999. Appeared on David Letterman Show 12/23/87. Enjoying retirement." Above is video of Mr. Zanger's appearance on Letterman.
For some reason, this delightful chickenery in Ubon Ratchathani, Thailand underwent an image makeover in recent years. Its now called "H-ler." (Time)
Yesterday I spotted Bisou, a new Libyan restaurant, which opened earlier this year here in Pittsburgh. At Reddit, Val_Holla reports that the proprietor claims no knowledge of his logo's origin, which may in turn indicate that he is a master troll. Here is the menu.