Chuy's is OPEN

Down girrrl down.

We don't use lard in any ingredient at El Mundo, nor are our beans cooked with powdered thickening agents. That's freaky.
We make everything possible from scratch, and everything is vegetarian until you add meat to it.
Went to Chuy's yesterday for lunch. I was shopping window treatments for the house at JC penney's. Our server was really nice, there was absoulutely no wait, as there were not many tables occupied. Everything was very pedestrian. What you want in a chain. The gentleman seated behind us returned his meal because he doesn't eat lettuce and tomato. He had requested extra sour cream, and it didn't suit him it came on a bed of lettuce. The server quickly corrected the "problem".
We ate at the Chuys in Austin many moons ago, the chain while profitable for them, doesn't translate very well.

I find it pretty bush league for a representative from a restaurant to criticize a competitor like this. I am not sure what you affiliation with El Mundo is, but in my opinion, you are not representing them well.

I do though agree. Outside of the salsa that tasted extremely fresh, my meal was well below the El Nopal, El Napalito, etc, norm. La Rosita is 20 or so minutes away. Spend 20 more minutes for a real Mexican meal.

I thought it was a pretty positive review actually. And I think I am entitled to an opinion on the subject. Maybe I should have been less critical of anti lettuce guy. If that was you I apologize. I made a point of complimenting our server as well on the classy way she handled it. Hope you commend your servers when they do a good job as well.

I felt it was a balanced review and didn't know you were associated with any restaurant when initially reading the article.


But, that's me.

I would assume a percent upcharge on carry-out would be to cover for the server's loss of tips while manning the window. I usually add up to ten percent if the packager is attentive or if I make any requests with carry-out from sit-down restaurants. In this case I would not feel obligated.

If the server is worth their salt, they would turn any tip from a togo order to the kitchen who made it. The server didn't do anything in this situation. I don't think it is uncalled for to ask where your$$ goes if you are taking it home. As far as a togo upcharge goes, that packaging costs money, and todays society hopes that you are paying more for a compostable/recyclable container that they paid extra dollars to implement. You should tip for a togo order, but you should specify where that tip should go.

What is your feeling towards Servers that work on a Nightly basis in ToGo/Carry Out-vehicle Stations?

If that's their job for the night then they're not servers are they? Id hope they receive more than $2.13 an hour!

I heard a story from an old co-worker that said her husband actually was allowed to wear a button that said "I make $2.13 an hour" as part of his flair. I thought that one hysterical! Of course than you work somewhere that you wear flair.

I imagine it depends on your definition of Server.

If a person is manning a togo station then are they by your definition a server? To me that is a cashier. If they have tables on top of that and all the togos are dumped on this person then they should be talking it out w/ management. We probably aren't going to solve their problems on this forum. But I like the word flair. Flair. Flair!

Years ago I worked at Tumbleweed alongside a to-go employee who could not understand why she did not regularly receive the standard 15-20% tip. I never could convince her it might be because 1)she was paid above minimum wage as an hourly employee and 2) her service role was very limited (packaging the food, including the appropriate condiments and utensils, and delivering the food). I argued that given what she actually did, the hourly pay was appropriate. Any tip money she received was extra, and she had no basis on which to complain about "low" tips. I'm still wondering why I wasted my breath.

You bring up a valid point, Nora. I'm curious to know the hourly wage of persons working a ToGo Station.