Archive for tipping
July 11, 2006 at 9:46 am
· Filed under article, financial, legal, tipping
excerpt:
“By now, tip overage preauthorizations should be a thing of the past. In 2004, Visa U.S.A. established a 0% tip-authorization policy for restaurants. Likewise, MasterCard International stipulates that restaurateurs must not add a tip without the cardholder’s prior knowledge and agreement.
Yet the issue still arises, with misinformation abounding, particularly in the case of a newspaper blog where some discussion participants last August thought restaurants were actually billing extra for tips that were never left. Their ire illustrated the downside of the practice, particularly for debit card users who keep their account balances low. A one-week hold on funds never spent can be frustrating…”
source: “When restaurants exceed the tipping point” (The Green Sheet, Jun.28,2006)
Permalink
June 30, 2006 at 1:41 pm
· Filed under article, etiquette, tipping
Permalink
June 27, 2006 at 10:08 am
· Filed under advice, article, drinks, etiquette, perspectives, tipping
excerpt:
“Most bar patrons have severe misconceptions about the actual lives of bartenders—who we are, what we do and why we do it. Also, remember that the interaction between bartender and customer is a delicate one; it’s both an economic and a social relationship that has stood the test of time. Most other relationships in life are fleeting but, if managed properly, the partnership between drinkers and their bartenders is sacred.
Consider this a pocket-size operating manual for our mutual good times. And, if these points are taken to heart, we can continue to raise our collective glasses and toast to our long, drunken future together.
So forget all those third-person fluff pieces you’ve read everywhere else. Here it is: the plain truth about bartending, from someone who knows.”
source: “The Barman Speaks” by Ryan Osterbeck (MetroActive, Jun.21,2006)
Permalink
June 7, 2006 at 2:42 pm
· Filed under blog, tipping, waitstaff
excerpt:
"From the Former Kissimmee Restaurant Manager Himself:
Hi, I think some of you will be humored by some of the comments I shall share with you.
First, I am English, but have lived here in the States for many years. Coincidentally, I was a restaurant manager in Kissimmee/Hwy. 192 for several years.
You would be amazed at some of the TRICKS of the trade I witnessed…"
source: "Ex-Kissimmee Restaurant manager tells all" by Kelly Griffith (Across the Pond, Jun. 6,2006)
Permalink
April 29, 2006 at 10:57 pm
· Filed under etiquette, international, tipping
Permalink
April 26, 2006 at 7:27 pm
· Filed under article, customer service, etiquette, reservations, tipping
Here are some tips for being an empowered diner for your prom dinner:
excerpt:
"- Make your reservation as far in advance as possible. May and June are popular months, not only for prom groups, but also for high school and college graduations. Popular time slots — 7 to 8 p.m. — go fast. Call early and if you have your heart set on a specific place, be prepared to take an early dinner reservation time.
- Show up on time — or even slightly early — and that means the entire group. Guests who straggle in 20 to 30 minutes late ruin the pace of the dinner for their companions and delay the next group's reservation.
- Reconfirm your reservation with the…"
click for more: "Before you go: Tips for prom dinner" by Candy Sagon (Washington Post, Apr.26,2006)
Permalink
April 24, 2006 at 10:33 pm
· Filed under resource, tipping
Permalink
