"tip" news and stories

Recipe calling for powdered sugar, but you're all out? Here's how to make your own.

Those of us who follow food blogs are well acquainted with Elise of Simply Recipes. Her recipes are always dependable and she seems to have cooked just about everything in creation, which means that her website is something of a definitive resource.

However, if you haven't been following her for a long time, you might have missed a particularly useful blender tip she offered nearly three years ago. Lucky for all us internet readers, those eagle-eyed editors at Lifehacker found this particular tip and have brought it to prominence for our edification.

She suggests using a canning jar in place of your blender carafe when mixing up small batches of things. Apparently, most blenders are designed so that their bottom blade contraption will screw onto a standard sized canning jar. This way you can blend or chop inside a jar, remove the blender blade and store easily by popping on a regular old jar lid. It's like the predecessor to the Magic Bullet.

[via Lifehacker]

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It's a stereotype that foreign diners in the US are bad tippers. Whether this is true or not varies from restaurant to restaurant, but it isn't difficult to see why waiters and waitresses might expect people who aren't used to tipping their servers 15-20% at the end of a meal to simply not do it. If a waiter gets stiffed on the tip, the only real recourse is to curse at bad luck before continuing on to the next table. But the manager of the restaurant Aquagrill in New York decided that something should be done about this perceived issue. He decided to add an automatic 18% gratuity to the bill when the diners were foreign, because "foreigners don't tip."

In this instance, the party that was taxed consisted of four diners who all reside in the US, ordered in English and conversed amongst themselves in French during their meal. Their "foreignness" was apparently identified because they all spoke French, so the tax was applied. Adding a tax to a bill without informing the diners in advance is illegal, at least in New York City, where the Department of Consumer Affairs allows a 15% gratuity to be added to parties of 8 or more, as long as notification is conspicuously printed on the menu. The group confronted the manager and eventually paid the bill, noting that they would not return to the restaurant.

The owner of the restaurant, Jennifer Marshall, has since refunded their bill in full and blamed the poor judgment of the manager for the gaff.

[via the food section]

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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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It is a relatively simple matter to grease and flour a cake pan. Jus spray it with cooking spray (rub with butter), sprinkle some flour on top, turning the pan to coat it evenly, and you're ready to go. Lining a cake pan with parchment paper can pose a problem for some, especially if you try to draw a circle out on the paper and ever-so-carefully cut around it because it is easy to screw up, not to mention that it is tedious work. Fortunately, there is a simple way to get a piece of paper to fit exactly inside of the circular pan. It's as easy as following the photos above and will take no longer than reading this post:

1. Take a piece of parchment paper larger than your pan and fold it into quarters. Fold that piece in half, then in half again until it is quite slim.
2. Place the point of the paper in the center of the upside down pan.
3. Use scissors to cut a straight line just inside the outer edge of the pan.
4. Unfold and place in pan, if necessary, fold back up and trim a corner to make it fit better.