Good articles on tipping and the chef's life

[Robin Garr]

Here are a couple of really good articles that have been blowing up among Facebook foodies this week. I thought you'd enjoy them. What say you all?

This one is unusual in that it looks at both sides of the tipping issue, presents some strong views, but lays out information without really hammering you to take a side:

We Asked a Bunch of Servers if They Think Tipping is Fair. Here's What They Said
http://www.attn.com/stories/1041/to-tip-or-not-tip

And this one offers something to think about, if the romantic view of the chef's life on Food TV or maybe culinary school commercials has you all dewy-eyed:

The Crazy Life of a Chef Is Nothing to Celebrate
http://munchies.vice.com/articles/the-c ... unchiefbus

Does the average person really think the Chef Life is glamorous in anyway? Still? In this day and age of information and behind-the-scenes revelations? Seems like we've pretty much killed that myth, no?

[Robin Garr]

Does the average person really think the Chef Life is glamorous in anyway? Still? In this day and age of information and behind-the-scenes revelations? Seems like we've pretty much killed that myth, no?

Have you seen an ad for Sullivan lately?

I think Food TV, too, presents the chef's life as hard but hip, an easy road to fame and groupies.

They should see my Hyundai...

Although I'm sensitive to this issue because my wife worked as a server for many years, I do think the assertion that most servers don't make minimum wage is completely false.

Spending the past, some odd, 20 years living the "chef's" life has me forced into early retirement; at 58 years of age my body said "No more!!!". Disabled, disgruntled & disillusioned am I.

I would have a revolt on my hands if we abolished tipping at Coals. It really does depend on the restaurant and the goals of the server.

I'd say some of my most positive dining experiences were at non-tipping establishments. The workers always seemed like they were in a good mood which I attributed to to the fact that they were well-paid and the restaurants themselves were generally well-staffed. I don't think I've been to such a place in Louisville though.

[Robin Garr]

I don't think I've been to such a place in Louisville though.

Shakertown at Pleasant Hill had a no-tipping policy in place for many years, but more recently went over to a more traditional tip-based model. That said, they were known for gracious service before and since, but I suspect that has more to do with the DNA of the place.