The Tides Edge Grill at Dataw:

http://i58.tinypic.com/zmiq0h.jpg

Jill

On 12/4/2014 11:19 AM, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

At those prices, I assume that is the dinner menu? The lamb sounds
good. I like scallops, but not with pablano anything.

On 12/4/2014 11:42 AM, Ed Pawlowski wrote:
> On 12/4/2014 11:19 AM, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> At those prices, I assume that is the dinner menu? The lamb sounds
> good. I like scallops, but not with pablano anything.

It's only open for dinner.

The seared salmon sounds good, too. As for the scallops, that seemed
like an odd pairing to me. It doesn't take much to overwhelm the
delicate taste of scallops.

The last time I ordered seared scallops (in a different Club dining
room) the taste of the scallops was lost because they served them on a
bed of highly spiced black rice. It totally ruined the dish.

Jill

On Thursday, December 4, 2014 11:19:15 AM UTC-5, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

I think it's Bibb with two B's.

All sounds tasty, but no poor need apply.

Oh - and what is 'ju' at the end of one item?

On 12/4/2014 11:34 AM, Kalmia wrote:
> On Thursday, December 4, 2014 11:19:15 AM UTC-5, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> I think it's Bibb with two B's.
>
> All sounds tasty, but no poor need apply.
>
> Oh - and what is 'ju' at the end of one item?
>
Yeah, I wondered about that too. They really need a proofreader.

Jill

On Thursday, December 4, 2014 9:19:15 AM UTC-7, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

What a pretentious display of useless verbiage. What's with this "searing" of nearly every entree? I'm glad I am not stuck with that choice of entrees...I would probably just say "Bring me a double cheese burger" and a coke and take your menu and stuff it.
===

On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
wrote:

> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>

Looks like a menu that's priced so you will be able to use up your
$800 allotment with ease!


--
A kitchen without a cook is just a room.

On 12/4/2014 2:00 PM, sf wrote:
> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
> wrote:
>
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>
> Looks like a menu that's priced so you will be able to use up your
> $800 allotment with ease!
>
>
I'm down to owing about $300. I've been ill for a couple of months so
even picking up food to repackage for the freezer hasn't been on my list
of things to do.

Jill

jmcquown wrote:
>
> I've been ill for a couple of months so...

Arrghh! That's a long time to be ill. Hope you are ok, Jill. :-O
g.

On 12/6/2014 11:09 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've been ill for a couple of months so...
>
> Arrghh! That's a long time to be ill. Hope you are ok, Jill. :-O
> g.
>
I'm hanging in there. Thanks for the good wishes.

Jill

On 12/6/2014 9:08 AM, jmcquown wrote:
> On 12/4/2014 2:00 PM, sf wrote:
>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
>> wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>>
>>
>> Looks like a menu that's priced so you will be able to use up your
>> $800 allotment with ease!
>>
>>
> I'm down to owing about $300. I've been ill for a couple of months so
> even picking up food to repackage for the freezer hasn't been on my list
> of things to do.
>
> Jill

Hope you are feeling better.

--
From somewhere very deep in the heart of Texas

On 12/6/2014 1:20 PM, Janet Wilder wrote:
> On 12/6/2014 9:08 AM, jmcquown wrote:
>> On 12/4/2014 2:00 PM, sf wrote:
>>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
>>> wrote:
>>>
>>>> The Tides Edge Grill at Dataw:
>>>>
>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>
>>>
>>> Looks like a menu that's priced so you will be able to use up your
>>> $800 allotment with ease!
>>>
>>>
>> I'm down to owing about $300. I've been ill for a couple of months so
>> even picking up food to repackage for the freezer hasn't been on my list
>> of things to do.
>>
>> Jill
>
> Hope you are feeling better.
>
Not really, but thanks.

Jill

On Sat, 06 Dec 2014 10:08:13 -0500, jmcquown >
wrote:


snip
>>
>I'm down to owing about $300. I've been ill for a couple of months so
>even picking up food to repackage for the freezer hasn't been on my list
>of things to do.
>
>Jill
I hope things are going better
Janet US

On 12/6/2014 3:00 PM, Janet B wrote:
> On Sat, 06 Dec 2014 10:08:13 -0500, jmcquown >
> wrote:
>
>
> snip
>>>
>> I'm down to owing about $300. I've been ill for a couple of months so
>> even picking up food to repackage for the freezer hasn't been on my list
>> of things to do.
>>
>> Jill
> I hope things are going better
> Janet US
>
Getting there... slowly, I guess. Thanks.

Jill

On 12/7/2014 10:12 AM, jmcquown wrote:

>> I hope things are going better
>> Janet US
>>
> Getting there... slowly, I guess. Thanks.
>
> Jill

The older we get, the longer it takes. Those 24 hour viruses I'd get
once or twice a year now take three days. A recent something took a few
weeks. Not real serious, but enought that you knew you were not 100%.

Hope yours passes soon.

On 12/4/2014 10:19 AM, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill


Some of it sounds tasty. Of course there are too many adjectives.

Will someone tell me what the heck is "cream ju"? I tried to Google it
and had no success

--
From somewhere very deep in the heart of Texas

On 12/4/2014 3:43 PM, Janet Wilder wrote:
> On 12/4/2014 10:19 AM, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
>
> Some of it sounds tasty. Of course there are too many adjectives.
>
> Will someone tell me what the heck is "cream ju"? I tried to Google it
> and had no success
>
I don't think they know... roasted yellow corn cream ju. I don't know
what the heck it means and I doubt they do, either.

Jill

jmcquown wrote:
>
> I don't think they know... roasted yellow corn cream ju. I don't know
> what the heck it means and I doubt they do, either.

They probably put a can of Libby's creamed corn in a dish and under
the broiler for a few minutes and called gourmet. hahaha


g.

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I don't think they know... roasted yellow corn cream ju. I don't know
>> what the heck it means and I doubt they do, either.
>
> They probably put a can of Libby's creamed corn in a dish and under
> the broiler for a few minutes and called gourmet. hahaha
>
>
> g.

Maybe the chef is Jewish?

On Saturday, December 6, 2014 6:09:10 PM UTC-5, Julie Bove wrote:
> "Gary" > wrote in message ...
> > jmcquown wrote:
> >>
> >> I don't think they know... roasted yellow corn cream ju.

>
> Maybe the chef is Jewish?

Not even clever or funny, Bove.

On Thursday, December 4, 2014 10:19:15 AM UTC-6, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL

On 12/4/2014 4:28 PM, rosie wrote:
> On Thursday, December 4, 2014 10:19:15 AM UTC-6, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL
>
Please, no! If they deconstructed it they'd charge more! LOL

Jill

jmcquown wrote:
>
> rosie wrote:
> > Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL
> >
> Please, no! If they deconstructed it they'd charge more! LOL

Deconstructed is just the current chef's way of serving normal food.
My stomach will deconstruct my dish just fine, thank you.

G.

On Friday, December 5, 2014 1:30:29 AM UTC-5, Sqwertz wrote:
> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>
> > The Tides Edge Grill at Dataw:
> >
> > http://i58.tinypic.com/zmiq0h.jpg
>
> "Roquefort Blue Cheese"? That's just a tad redundant redundant.

That's to inform the barbarians that it's cheese with 'that blue stuff'


>
> What is "ju"? Is that a single molecule of juice?

I think someone ran out of room and didn't dare hyphenate jus? Just a guess.
>
> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> "White Cheddar

Yeah - I noticed capitals letters Tossed around with Abandon.
>
> "Demi Glaze". Puh-LEESE!



A not too shiny glaze?

I doubt if there is one menu in the US without spelling errors.

On Friday, December 5, 2014 8:39:10 AM UTC-6, Kalmia wrote:
> On Friday, December 5, 2014 1:30:29 AM UTC-5, Sqwertz wrote:
> > On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >
> > > The Tides Edge Grill at Dataw:
> > >
> > > http://i58.tinypic.com/zmiq0h.jpg
> >
> > "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>
> That's to inform the barbarians that it's cheese with 'that blue stuff'
>
>
> >
> > What is "ju"? Is that a single molecule of juice?
>
> I think someone ran out of room and didn't dare hyphenate jus? Just a guess.
> >
> > "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> > "White Cheddar
>
> Yeah - I noticed capitals letters Tossed around with Abandon.
> >
> > "Demi Glaze". Puh-LEESE!
>
>
>
> A not too shiny glaze?
>
> I doubt if there is one menu in the US without spelling errors.

I've thought for many years that the Chinese takeout places here in
St. Louis purposefully misspell and omit articles to seem more ethnic.

Oh, and here's a menu with no spelling errors.
http://southwestdinerstl.com/menu/

--Bryan

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
> wrote:
>
>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>
>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>
>>What is "ju"? Is that a single molecule of juice?
>>
>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>"White Cheddar
>>
>>"Demi Glaze". Puh-LEESE!
>
> If you throw onions, mushrooms, cheese and vinaigrette together, why
> would you call that "Heirloom Spinach and Tomato Salad"? There's no
> spinach or tomato in there.

And chilli sauce that contains no chilli!


--
http://www.helpforheroes.org.uk/shop/

On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> wrote:

> And chilli sauce that contains no chilli!

I'm American and have lived with that one all my life, but I still
haven't figured out why it's called "chili sauce". It has bell
peppers - and that's as close as it gets to chilies.
http://www.freshpreserving.com/recip...as-chili-sauce


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > wrote:
>
>> And chilli sauce that contains no chilli!
>
> I'm American and have lived with that one all my life, but I still
> haven't figured out why it's called "chili sauce". It has bell
> peppers - and that's as close as it gets to chilies.
> http://www.freshpreserving.com/recip...as-chili-sauce

You see, I accept that ... until you start to tell everyone that only YOUR
way is the right way! There are plenty of anomalies in all languages so it
is not a good idea to put people down for theirs. It will always come back
to bite you in the bum <g>

--
http://www.helpforheroes.org.uk/shop/

On 12/5/2014 5:59 AM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>>
>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>> spinach or tomato in there.
>
(piggybacking on Ophelia's reply)

The spinach and tomato are implied in the name of the salad.

> And chilli sauce that contains no chilli!
>
What chilli/chili sauce? There is none on that menu.

The thread drifts. I think it's been well established over the years,
not all peppers are hot or spicy. Not everything called "chillie/chile"
is hot.

Jill

On 12/5/2014 5:59 AM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
>> wrote:
>>
>>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>
>>>> The Tides Edge Grill at Dataw:
>>>>
>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>
>>> "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>
>>> What is "ju"? Is that a single molecule of juice?
>>>
>>> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>> "White Cheddar
>>>
>>> "Demi Glaze". Puh-LEESE!
>>
>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>> spinach or tomato in there.
>
> And chilli sauce that contains no chilli!
>
>
I see no mention at all on that menu of chilli sauce. What hat did you
pull that out of?

Jill

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
>>> wrote:
>>>
>>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>>
>>>>> The Tides Edge Grill at Dataw:
>>>>>
>>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>
>>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>>
>>>>What is "ju"? Is that a single molecule of juice?
>>>>
>>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>>>"White Cheddar
>>>>
>>>>"Demi Glaze". Puh-LEESE!
>>>
>>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>>> spinach or tomato in there.
>>
>>And chilli sauce that contains no chilli!
>
> lol, I can't find that.

Ask! In the past I have questioned it but it seems to be so normal here
they seem to think I am daft. I still won't touch anything called 'chilli'
whatever the assurances.


--
http://www.helpforheroes.org.uk/shop/

On Friday, December 5, 2014 7:42:00 AM UTC-6, Ophelia wrote:
> "Bruce" > wrote in message
> ...
> > On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >>"Bruce" > wrote in message
> . ..
> >>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
> >>> wrote:
> >>>
> >>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >>>>
> >>>>> The Tides Edge Grill at Dataw:
> >>>>>
> >>>>> http://i58.tinypic.com/zmiq0h.jpg
> >>>>
> >>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
> >>>>
> >>>>What is "ju"? Is that a single molecule of juice?
> >>>>
> >>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
> >>>>"White Cheddar
> >>>>
> >>>>"Demi Glaze". Puh-LEESE!
> >>>
> >>> If you throw onions, mushrooms, cheese and vinaigrette together, why
> >>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
> >>> spinach or tomato in there.
> >>
> >>And chilli sauce that contains no chilli!
> >
> > lol, I can't find that.
>
> Ask! In the past I have questioned it but it seems to be so normal here
> they seem to think I am daft. I still won't touch anything called 'chilli'
> whatever the assurances.
>
It is the crappiest of condiments.
http://www.amazon.com/Heinz-Chili-Sa.../dp/B004I8EUBA
>

I kid you not, there are slobs who mix it with grape jelly, then float
meatballs in the concoction.
http://www.food.com/recipe/appetizer...-smokies-73362

--Bryan

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 13:42:03 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
>>>>> wrote:
>>>>>
>>>>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>>>>
>>>>>>> The Tides Edge Grill at Dataw:
>>>>>>>
>>>>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>>>
>>>>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>>>>
>>>>>>What is "ju"? Is that a single molecule of juice?
>>>>>>
>>>>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>>>>>"White Cheddar
>>>>>>
>>>>>>"Demi Glaze". Puh-LEESE!
>>>>>
>>>>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>>>>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>>>>> spinach or tomato in there.
>>>>
>>>>And chilli sauce that contains no chilli!
>>>
>>> lol, I can't find that.
>>
>>Ask! In the past I have questioned it but it seems to be so normal here
>>they seem to think I am daft. I still won't touch anything called
>>'chilli'
>>whatever the assurances.
>
> Is it a toned down version for the western palate, replacing the
> chillies with "bell peppers"?

No idea!


--
http://www.helpforheroes.org.uk/shop/

On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:

> On Fri, 5 Dec 2014 13:42:03 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Bruce" > wrote in message
> .. .
> >> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> >> > wrote:
> >>
> >>>
> >>>And chilli sauce that contains no chilli!
> >>
> >> lol, I can't find that.
> >
> >Ask! In the past I have questioned it but it seems to be so normal here
> >they seem to think I am daft. I still won't touch anything called 'chilli'
> >whatever the assurances.
>
> Is it a toned down version for the western palate, replacing the
> chillies with "bell peppers"?

I doubt it. Tomatoes originated in the New World, as did chilies.

--
A kitchen without a cook is just a room

On Friday, December 5, 2014 11:06:39 AM UTC-5, Sqwertz wrote:
> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>
> > On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >
> >> The Tides Edge Grill at Dataw:
> >>
> >> http://i58.tinypic.com/zmiq0h.jpg
> >
> > "Roquefort Blue Cheese"? That's just a tad redundant redundant.
> >
> > What is "ju"? Is that a single molecule of juice?
> >
> > "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> > "White Cheddar
> >
> > "Demi Glaze". Puh-LEESE!
>
> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
> enough to be beef, too expensive for pork (duck breast cost less), but
> mint with beef? or pork?
>
> -sw

I wondered about that, as it carries a higher price than the lobster item, but of course it didn't define the lobster. Maine? Florida? African? Just the tail? Hey - maybe they want the customer to have to 'grill' ye server a bit, thereby establishing a rapport and, hence, maybe a fatter tip?

On 12/5/2014 4:27 PM, Kalmia wrote:
> On Friday, December 5, 2014 11:06:39 AM UTC-5, Sqwertz wrote:
>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>>
>>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>
>>>> The Tides Edge Grill at Dataw:
>>>>
>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>
>>> "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>
>>> What is "ju"? Is that a single molecule of juice?
>>>
>>> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>> "White Cheddar
>>>
>>> "Demi Glaze". Puh-LEESE!
>>
>> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
>> enough to be beef, too expensive for pork (duck breast cost less), but
>> mint with beef? or pork?
>>
>> -sw
>
> I wondered about that, as it carries a higher price than the lobster item, but of course it didn't define the lobster. Maine? Florida? African? Just the tail? Hey - maybe they want the customer to have to 'grill' ye server a bit, thereby establishing a rapport and, hence, maybe a fatter tip?
>
No tips involved. You're automatically charged 20% gratuity.

Jill

On 2014-12-06 10:13 AM, jmcquown wrote:

>> I wondered about that, as it carries a higher price than the lobster
>> item, but of course it didn't define the lobster. Maine? Florida?
>> African? Just the tail? Hey - maybe they want the customer to have
>> to 'grill' ye server a bit, thereby establishing a rapport and, hence,
>> maybe a fatter tip?
>>
> No tips involved. You're automatically charged 20% gratuity.
>


That should be a deal breaker. The old standard was 15% for good service
and some would give more for exceptional service while others might give
more because they think that others would stiff the wait staff on their
tips. 20% on a sure thing is IMO excessive.

On 12/6/2014 12:14 PM, Dave Smith wrote:

>>>
>> No tips involved. You're automatically charged 20% gratuity.
>>
>
>
> That should be a deal breaker. The old standard was 15% for good service
> and some would give more for exceptional service while others might give
> more because they think that others would stiff the wait staff on their
> tips. 20% on a sure thing is IMO excessive.
>

In the past few years it seems to be heading toward the 20% as the
norm. .

I vary depending on the service and effort expended. I'm never cheap
about it though, servers do have to make a living too

Cartoon I saw recently:
Husband: I tip 25%
Wife: of the time.

On Sat, 06 Dec 2014 12:46:47 -0500, Ed Pawlowski > wrote:

> On 12/6/2014 12:14 PM, Dave Smith wrote:
>
> >>>
> >> No tips involved. You're automatically charged 20% gratuity.
> >>
> >
> >
> > That should be a deal breaker. The old standard was 15% for good service
> > and some would give more for exceptional service while others might give
> > more because they think that others would stiff the wait staff on their
> > tips. 20% on a sure thing is IMO excessive.
> >
>
> In the past few years it seems to be heading toward the 20% as the
> norm. .
>
> I vary depending on the service and effort expended. I'm never cheap
> about it though, servers do have to make a living too
>
> Cartoon I saw recently:
> Husband: I tip 25%
> Wife: of the time.

Locally, I think restaurants understand where people draw the line -
so they add 18%. Service is usually excellent, so it's always an
option to boost it to 20%.

--
A kitchen without a cook is just a room

On 12/5/2014 11:06 AM, Sqwertz wrote:

>
> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
> enough to be beef, too expensive for pork (duck breast cost less), but
> mint with beef? or pork?
>
> -sw
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I was in a meat sore the other day and they had frozen Buffalo
tenderloin. $69 a pound.