Page 16 - Boca Exposure - August '23

Page 16, Boca Exposure
Dining Out:
At My Tipping Point! (TIPS On Tipping!)
By Alan Serinsky of Bocaire
Country Club. Hungry Al’s love
for food started very young.
Never satisfied with his Mom’s
dishes, he started to cook his
way through her “Betty Crocker
Cookbook.” During the years
to follow he spent many hours
working in restaurants, both as server and cook, attending
cooking classes and traveling the world in an effort to
expand his palette. As a professional writer, Hungry Al
offers his perspective on current food trends and guides
you through your local restaurant options.
Food For Thought: Since I’m away from Florida all. I know about the imbalance of wages between the
this month, I thought it would be a good time to discuss dishwashers and the waiters. I feel sorry for servers who
a topic that is not only current but has plagued my are subject to a different standard with a lower minimum
values and wallet for years. From my research, “tipping” wage. And I hear all about how the owners of restaurants
basically started in Tudor England. Those seeking lodging are dealing with a low 3 percent profit margin.
in private homes would pay their appreciation to host The bottom line is: Americans aren’t going to take this
servants in the way of “vails.” Obviously, it caught on. change sitting down. They will fork over every excuse
The thing that bothers me the most is the criteria that not to buy into messing with a tradition of tipping that’s
folks use to determine their tipping philosophy. It amazes been a staple with diners for decades.
me the reasoning that goes into making these decisions. Like many of my fellow foodies, we want the privilege
And some of them have nothing to do with the service. to reward those waiters who have made our evenings
For example: more enjoyable. We also want the option to penalize the
Why is the service staff responsible for the quality or ones who could care less about how they do their job. I
quantity of the food order? Is the way a waiter dresses bet you wouldn’t tip the dentist if he broke a tooth while
really relevant to the tip amount (think Hooters)? Do you cleaning your teeth.
fall victim to the tricks of the trade, like table-side service, Personally, I believe tipping should not be an
over-the-top spoon-hanging sommeliers, or simply a nice obligation! There’s no rationale for rewarding someone
smile and a “Thank You...Alice” note on your check? who keeps you waiting 45 minutes for your entree,
These all play a huge part as to what legal tender is delivering a cold plate of food or leaving your wine glass
left on the table. empty for at least 15 minutes (that’s my limit).
Back in my teen and college years I spent a lot of Check Please! So here’s my advice on tipping:
days and nights working as a waiter. I have no trouble 1. If your waiter was attentive to your needs;
recalling the tough work – and sometimes abuse – waiters 2. If the waiter delivered the food as expected;
would endure. So whoever thinks this job is a “walk in 3. If your waiter handled himself or herself
the kitchen” is greatly mistaken. But if you were smart professionally;
enough and had the skills to get the bartenders to pour 4. If your waiter helped to make for a fun dining
heavy drinks, the chef to fall victim to your brownnosing experience;
and a few desserts to freely find their way to the table, 5. If the waiter thanked you for sitting at his/her table.
then a 25 percent tip was quite possible. Then it’s your job to show your appreciation. A
And in college this would buy a whole lot of lemon minimum of 20 percent is certainly not an outrageous
drops for you and your friends! compliment to these individuals who are working hard
Read All About It ... Declaration Of War On Tipping! to pay their bills or college tuitions.
There is a recent trend for restaurants to consider and, Now if the waiter is making you feel as if he or she is
in some cases, to take action on eliminating the policy doing you a big, fat favor walking a dish from the kitchen
of tipping. Why not? The Europeans have been doing it to the table, I suggest you leave a minimum of 15 percent
for decades. But honestly, I’m a little “tipsy” on the idea. and a penny. The penny is a message to him/her that they
This means I have mixed feelings for both sides of the have no “cents” being in this business.
table. Hungry Al welcomes comments (hungryal@comcast.net).
Yeah, there are countless times I’ve seen dinner tabs
left on tables with barely a 10 percent tip ... or none at
Meet
Shayna Franco
YOUR LOCAL REALTOR ®
Shayna is a luxury real estate professional who grew up in Boca Raton,
Florida, which has allowed her to gain a profound understanding of the
local market. She holds a degree in hospitality management and her
experience working in luxury hotels and resorts across the United States
has shaped her skills to a unique hospitality-meets-real estate approach.
Shayna strives to provide her clients with Five-Star Luxury Service - No
Reservations Required.
Her unwavering commitment to excellence ensures that every client feels
like a VIP. Whether you’re buying your rst home or looking to sell your
current property, Shayna is dedicated to helping you achieve your real
estate goals. She takes great pride in guiding her clients through every
step of the buying or selling process, o ering professional support and
guidance along the way. With Shayna by your side, you can rest assured
that you’re in the hands of an exceptional real estate professional.
Shayna Franco
GLOBAL REAL ESTATE ADVISOR
BOCA RATON OFFICE
561.445.8964 200 E PALMETTO PARK RD
SFRANCO@ONESOTHEBYSREALTY.COM BOCA RATON, FL 33432
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