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- Just in time for Chanukah, The Food Section breaks latkes out of the archive.
- Augie goes 2000 words deep at Gordon Ramsay’s new place.
- Another beaut from Waiter Rant, enjoy.
- Attention fans of Spanish cured meats. Alex from Despana tells us that the Salchichon Bellota is back in stock as of today. Head down (maybe call first to confirm, you know customs) and grab a sandwich if you are in the area. Gothamist also enjoys the El Quijote (dry cured pork loin, manchego and quince spread) and the Café Bombon (espresso with condensed milk).
A couple of so called restaurant consultants released their annual list of upcoming food trends. Not for nothing, most NY’ers who dine out regularly will not really be shocked. Chef-driven steakhouses, salt, ethical eating, burgers with pedigrees in the top 10, belly cuts of meat? Come on -- you need to do better than that. [via Eater]
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I commented this on waiterrant.net, but I want 'Hot Sake' readers to know this too before they read waiterrant and think servers are selfish.
In most cases, those tips you leave don’t go directly to us!
As a server at a chained restaurant, I would like customers to know that in many many restaurants, the tips are POOLED. that means all the tips the restaurant collects are put together and divided off in percentages to all the servers, bussers, bartenders, and hosts working that shift. The percentages are categorized often by your title (server or bartender), your shift (lunch or dinner), and how many tables you take care of (3 tables or 6).
Thank you for your 15% tip, but I’m really only getting 1/8th of 80% of that $8.
Think about that.
I wrote this already on waiterrant.net, but I wanted to inform readers of something before they followed that link and become offended.
Next time you are dining out, try to remember that those tips you leave don’t go directly to us!
As a server at a high volume restaurant, I would like customers to know that in many many restaurants, the tips are POOLED. that means all the tips the restaurant collects are put together and divided off in percentages to all the servers, bussers, bartenders, and hosts. The percentages are categorized often by your title (server or bartender), your shift (lunch or dinner), and how many tables you take care of (3 tables or 6).
Thank you for your 15% tip, but I’m really only getting 1/8th of 80% of that $8.
Think about that.