"staff" news and stories

Michael Bauer, the restaurant critic for the SF Chronicle, brought up the subject of service charges at restaurants on his blog. Tipping, whether you like it or not, is still the standard in the US and diners are used to it. Up until recently, the only time that a service charge was included on the bill in lieu of a tip was when you had a very large party out for dinner. Some restaurants, notably higher-end places like Chez Panisse and Per Se, have flat-rate service charged tacked on to the bill regardless of how many diners are in your party, streamlining the process for those footing the bill and giving the restaurant staff an ample enough fee that some of that charge can be diverted to "tip" the back of the house staff.

More recently, in a strange hybrid between the two styles of gratuity payment, at least one restaurant has begun to add on a service charge to cover the back of the house, while expecting customers to tip the waitstaff. Incanto, in San Francisco, is the example that Bauer pointed to. He noticed that they added a 5% service charge to his bill with no explanation. When he asked his waiter, he was told that it was supposed to be in addition to the normal tip, although some customers deducted it from what they would usually leave. Clearly, having both additional fees wasn't working out well for the front of the house staff even if it did benefit those in the kitchen.

As Bauer points out, it sounds like we may be reaching a turning point in this country when it comes to tipping. He says he is "beginning to edge closer to the opinion that maybe an automatic service charge should be applied, or that prices of the menu should fully compensate the staff." It certainly sounds like a reasonable solution.

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Hospitals have never been known for having good food, but after years of complaints from patients and their families, hospitals began to take a closer look at what they were serving. Now, many hospitals have taken up the challenges of providing tasty and healthy food with enthusiasm.

Instead of using versions of standard, pre-processed food service dishes, hospital kitchens are making food from scratch, using fresh, local and organic ingredients. Instead of jello and mystery meat, meals include meats like wild salmon and lean buffalo, paired with fresh vegetables, pasta and fruits. At some locations, hospitals are hosting farmers markets in their parking lots that bring local foods directly to the hospital for nearby residents, staff members, patients and visitors. It goes without saying that these changes are also good for hospital employees, who often take their meals in the building's cafeteria while on break.

All the changes mean that the food is good enough to make you actually want to eat there - which is something you probably thought you would never think about hospital food.

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With very few exceptions, I have never had a problem getting a reservation at a restaurant that I wanted to eat at. Holidays like Valentine's Day can pose their own problems, of course, but I am speaking of an ordinary night out. If I have not been able to get a reservation, I go somewhere else. If the restaurant is closing when I walk in, I go somewhere else. Some people don't want to go somewhere else, though, and either bribe the hostess or outright lie to get in. They have fake reservations. A fake reservation is what some diners use to get into restaurants that are full or closing, knowing that most restaurants will not question their claim. But here's something they may not know: they're not fooling anyone. The restaurant knows that you're faking.

No matter how much you want to eat at a restaurant, it's not going to be as satisfying if you're faking. Service will be slower because the staff is slammed. The staff will be annoyed that they have to hang around for hours after closing. You'll get annoyed because your waiter is brusque, or not all the specials are available. Try using OpenTable.com to make your reservation based on existing availability. This way you won't have to fake it.