Sometimes it’s hard to decide on a chain restaurant when you’re going out to eat. Luckily, the blog Eating The Road has produced a handy flowchart. What I like best about it is it asks the important questions, things like “Are you Drunk? Do you want to be? Are you high?” And most important, “Do you mind flair?” [More]
As promised, here is part II of the NYT “Stuff Restaurant Staffers Should Never Do” series. The list was written by a fellow who is opening a seafood restaurant in Bridgehampton, NY. We’ve grabbed the most debate-worthy of them for your enjoyment.
Over at the NYT there is a raging debate going on about restaurant server etiquette. We won’t reproduce all 50 “do nots” here, but we did pick a few particularly debate worthy edicts.
Eating out is one of the fastest ways to burn a hole through your wallet, but with a few tips from Five Cent Nickel, you can still enjoy a good meal without breaking the bank.
Good news thrifty diners, you’re not the only ones asking to share dishes at restaurants these days. Thanks to the recession, it’s becoming acceptable for everyone to split their dishes, and restaurants aren’t complaining. “Now all bets are off,” said David Pogrebin, manager of the snazzy French restaurant Brasserie. “People are not ashamed of being frugal.”
Society has determined that service at a restaurant is worth between 15%-20% of the final bill, but is it ever acceptable not to tip?