Gerry wrote:
On 2007-01-09 14:15:40 -0800, Buddy said:

Never put money on the counter, never put money in the chef's hand,
never proffer your hand to shake the chef's hand. All for the same
reason: he's using those hands for food preparation. Additionally
there is a protocal about money and the Japanese, it's generally
considered low and vulgar to hand out money that way. It would be the
same thing at a nice French restaurant or any other such place, you
don't just pull out a roll, peel off a twenty and say, "Lookee here,
Pierre, this a little somethin' for your childurn." It's just kind a
low.

Along those lines I've found a curioisity in my Korean restaurant
marathon in Garden Grove. They always bring the tab and put it down
in front of my wife and thank her. NEVER in front of me. In one
place there was a woman who spoke exceptional English (her new
restaurant) and we chatted with her endlessly. When she brought the
tab she started to hand it to Nancy, hesitated and then put it in
front of me. I put the brakes on and asked her what was up with
that. When forced, she explained that the perception was that the low
aspects of handling money was the kind of thing the woman would be
expected to do. A man couldn't be bothered with such trivial
matters. Interesting. Though there have been some exceptions,
almost all of the Korean (non-bbq) places have been staffed
exclusively with women too, by the way.

I can't disagree with you, Gerry.

Just can't help myself - so this would be your 2007 offering to this
well beaten horse? lol

Sure! Did you notice the Korean add-on. It's not completely recycle!
Yes I did. I think that has happened in western societies too after so
many woman took to the work force and the placement of the check seemed
to land in the middle of the table after many misplacements.

Some things are always new to someone and I too opt for the quick answer
instead of researching the archives. I stopped researching after the
'assimilation' of Déja News by Google - it just isn't as easy for me
yet. Take that into account along with Google keeping extensive logs for
marketing purposes, I prefer not to feed the giant.

My 2 cents, I haven't seen a tip-jar at the bar and always just add it
to the bill. I almost always tip 20% and generally round it up, unless
of course I need to make a statement about quality and service. But
buying the Itamae a drink sounds like a great idea. Although, Dan, what
beers cost $12 to $15 a bottle?

Cheers, Gerry!

--

XX: Buddy