Alice Waters: Why Her Waiters Don't Expect Traditional Tips

Service charges

If the chef wants more money, let him wait the tables! Just another sob story of someone (the chef) who gets paid an exhorbitant amount of money who just wants more money! He/she is not the person who has to face the customer that may be irate over something stupid! I have no sympathy for these people whatsoever.

Are there more people in this country who would eat at her (Ms. Waters) restaurants, or at Olive Garden? Easy question. No matter what NEal of CA thinks, $60 for a salad is NOT inexpensive (the cheapest item on the Chez Panisse menu)!!!!!!!

Keep your food and your whiney chef's! I'll grow my own lettuce, tomatoes, and herbs in my middle class American backyard in the State of Iowa and eat just as well!

Steve of IA @ Apr 20, 2009 09:57:00 AM

heh..

nice, really nice!

Invexixheli of AL @ Apr 17, 2009 07:57:36 AM

Prices

I keep hearing phrases like "extremely expensive" thrown around when describing Chez Panisse, but factually, it is quite cheaper than most destination restaurants. Have you looked at the prix fixe menu at The French Laundry? $220 for the small menu, more than triple mondays at Chez Panisse. Also, even in Vegas, one of the hardest hit cities by the economy, an average price for one person with a soup/salad, entree, and desert is $70, not to mention restaurants like Joel Robouchon and Per Se, where its not uncommon for bills to go in the $1000's for two guests.

And about the whole state tax laws post, in California (where Chez Panisse is located), it has always been mandatory for servers to claim their tips as income... thats why businesses are allowed to pay them 1/2 of minimum wage, because they make a majority of their income on tips. So if your concerned with lawfullness you should be worried about all the servers that dont claim their tips, not Alice Waters.

Neal of CA @ Mar 23, 2009 21:20:06 PM

The Kitchen

There are many ways to look at this. If you have ever had the passion to cook in a restaurant you know how hard it is to do. The servers get all of the gratitude and the people who work so hard to give you what you want don't get much. It is much like being an intern at a hospital. No glory...you do it because you love it.

The whole industry, like the healthcare industry, needs to be revamped. There really needs to be equal pay for all. I agree that the profits need to be shared with all. The restaurateur understands this more than anyone. Their success relies on those around them. And for those talented chefs to be recognized and rewarded is a huge step in the right direction. I am hoping that this new plan does not create a "line in the sand" between the wait staff and the kitchen. Wait staff only get a meager hourly wage. This could end up biting her back.

Chef Elsie Tracy of CA @ Mar 23, 2009 13:06:19 PM

Ms. Waters -- Check The State Tax Laws

When Is a Gratuity Not a Gratuity?

When the Customer does not have a choice!

Ms. Waters should place a call to the State Department of Revenue and the IRS. When a customer does not have a choice the TIP/fee collected is subject to sales tax and is to be reported to the state as income.

She has no business taking the money from the waitstaff, its called stealing from your employees.

If she is going to be honest, she should raise the menu prices by 18%, and pay her staff properly.

Ray of CT @ Mar 23, 2009 07:52:15 AM

Fair Pay

This might come as a surprise to the logical mind, but why don't the owners just pay the 'back of the house' employees better and meaningful salaries? Being forced by higher menu prices with mandatory tips added, customers must bear most of owners' greed when eating out. This splitting/sharing of tips just seems like a very sneaky way to keep owners' pockets fuller.

gordon of CA @ Mar 23, 2009 06:03:20 AM

Slow Food is a luxury

I have nothing against vegetables, organic farming or the Slow Food movement, but holy jeez I want to throttle Alice Waters.

Trying to push organic gardening as anything other than an indulgence and a luxury is naive at best and insulting at worst.

http://urbzen.com/2009/03/16/the-recession-garden-seeds-of-discontent/

StephanieInCA of CA @ Mar 19, 2009 12:38:37 PM

You only really know if you've been there.......

I have been in the foodservice industry for a long time now, working Front and Back of house. Servers ALWAYS make more than cooks, but certainly do not work "harder". Both positions require proper training and a certain type of personality. As a server, I give such excellent and detailed service that I average (and expect) at least 18% tips or about $25.00-30.00 an hour. As an excellent cook I expected $12.00-15.00 an hour.

You can see why after having a child I left the kitchen. Alice Waters is not charging a service charge with the intention of deceiving anyone. Most servers have always made 1/2 of minimum wage as an hourly rate, and the tips made up for the rest (WELL above). What Ms. Waters is doing is paying her Front and Back of house staff an equal hourly wage and splitting the tips amongst all of the people involved in making the restaurant run properly.

I think it is a fabulous idea. Anyone stiffing a server for no good reason is stealing from that person. TIPS stands for "To Insure Prompt Service. America is not used to seeing high prices on the menu including these prices and can dispute the service charge if they have a good reason. Everyone should serve someone at least once in their life so that they learn to appreciate what it takes and the satisfaction of pleasing others.

cyn of AR @ Mar 16, 2009 19:08:51 PM