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Post by victoriasuzette on Nov 27, 2007 14:41:45 GMT -5
You know, I thought we had a thread in here about Jetstream, but now I cannot locate it ... hmmmm.
Anyway, we had some inn guests who visited Jetstream this past weekend, and I thought I'd post what they had to say by way of review ~ apparently they didn't think much of the food, which took quite a bit of time to arrive, at which point it was apparently cold & had to be sent back to the kitchen; waitress seemed greatly inexperienced, although nice; temperature in restaurant was cold (THE jetstream? lol); many televisions at the bar, as well as one at every booth; generally a sports bar atmosphere, is what they called it.
Just FYI.
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Laura Rice
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Post by Laura Rice on Nov 27, 2007 14:55:04 GMT -5
Holy Cow!!! They charge $22 for a rack of ribs? Wow... that just seems a bit steep for ribs.
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Post by victoriasuzette on Nov 27, 2007 15:21:23 GMT -5
Damn straight.
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Post by caterer on Nov 27, 2007 15:29:06 GMT -5
My folks went and said their food was cold as well. Opening jitters, I am sure it will improve.
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Laura Rice
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Post by Laura Rice on Nov 27, 2007 15:34:18 GMT -5
My folks went and said their food was cold as well. Opening jitters, I am sure it will improve. Caterer... why do you think their ribs are as pricy as their seafood or steaks? Is that normal for this class of restaurant? Their menu doesn't appear to be fancy schmancy or anything... I am just curious... because everything else seems to be pretty normal. Correction added...
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rossbilly
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Post by rossbilly on Nov 27, 2007 15:45:27 GMT -5
ya know - I'm really an amicable guy, but $22 for a ribeye is a bit much... then I found this nugget @ the bottom of their menu: "A gratuity of 18% will be added to parties of 6 or more." Kiss my ass, but that's a bit pompous! I absolutely abhor places that think they have the right to not pay their wait staff decently, then expect ME to make up the difference. I traveled all over the US for over 4 years (business), and at times left tips above 50% for outstanding work, but to 'punish' guests for bringing them a crowd of people to try their establishment? Besides that, even BIG name restaurants start the limit @ groups of 8 or more! Sorry, count me out... (eta - thanks suzette, for sharing the info)
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Post by mightejoe on Nov 27, 2007 16:02:25 GMT -5
What do expect from Neal Pascal. He obviously learned/got all his restaurant experience from Kyriakidis.
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Post by caterer on Nov 28, 2007 15:55:31 GMT -5
Laura
if what they are serving is an actual "baby back" rack of ribs, they are probably in line with what they are paying for them. i will be hones lots of times the "baby back" ribs you think you are eating are a spare rib that has been trimmed to look like a baby..its true. those true baby backs are expensive.
In regards to steaks, i do not think any restaurant is really trying to rip you off. Food is expensive. Depending on the grade of meat, that shit gets high. when you look at running a 30% food cost the price goes up.
get a shop thats selling you a no role rib eye vs. a choice rib eye you could be looking at anywhere from $3.5 to $6 per pound difference in cost. and trust me you don't really want to be eating "no role" hell, I typically won't even by select beef unless it has been aged. I can't afford prime so we go in the "choice" range and during december there is not much meat that I buy below $10 per pound and that is wholesale. The meat market goes crazy every year December 1..you just expect an extra $3 - $4 per pound when pricing events in the summer for a december date.
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Laura Rice
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Post by Laura Rice on Nov 28, 2007 16:18:06 GMT -5
Thanks for the honesty, Caterer... I, of course, had no idea that you could doctor cuts of meat so people would think they were eating one thing but actually eating another! LOL But I don't know much about the restaurant or cuisine industry at all. I bet most of the places I eat are serving the cut baby backs instead of the true ones and I just never knew. I love good food but I am not a high end restaurant kind of gal. I would go out every night to new places if I could, but that just isn't in the cards for me. Thanks so much for answering my questions. I learn so much new stuff every day. Damn...
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Post by LimitedRecourse on Nov 28, 2007 16:52:32 GMT -5
Men have been trying to doctor their.........
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snarkalicious
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Post by snarkalicious on Nov 29, 2007 12:00:46 GMT -5
Paul said this would happen....
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Post by Fun Grrl From Mt Pilot on Nov 29, 2007 13:49:48 GMT -5
" I absolutely abhor places that think they have the right to not pay their wait staff decently, then expect ME to make up the difference."
Then you are abhoring the majority of eating establishments! I cannot think of a single one that pays thier servers minimum wage....most pay 2.13 and hour and yes in order for the servers to make minimum wage they are expecting you to make up the difference. It surprises me the number of people who think servers are paid by the restaurant and tips are optional. Most paychecks from the company have a zero balance...so yes, in order for servers to make money they depend on tips. I do understand the frustration on being forced to tip a certain amount but if you consider that 18 percent of 50.00 (a low bill for a party of 6 or more) is 9 dollars. Large parties are double the work and take longer, which means you cannot turn the table as quickly.
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Post by bignana on Nov 29, 2007 16:32:03 GMT -5
I don't like restaurants the make the servers put all the tips in a pot and split them up with other servers and buss people. If one server gives better service than another, why should they have to share their tips. I tip my server not the others in an establishment.
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rossbilly
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Post by rossbilly on Nov 29, 2007 19:24:05 GMT -5
You're right, and I probably shoulda quantified that a bit...However, it still is not my responsibility to pay that individual a 'tip' (gratuity - tangible evidence that I was happy with the service provided) IF the server did not do a good job. I don't mean the kitchen, or anyone else... just the server. A tip is supposed to be opinion based, ie. based on the customer's satisfaction level. If you have your hair done & they do a crappy job, would you leave much of a tip? What if their attitude flat-out sucked? Yes, tips ARE optional. I'm not trying to argue with you, nor do I mean any disrespect to anyone in a service industry (hell, I work in two of them myself) - just pointing out that I think the policy does sucketh rather loudly Oh, and I've also argued FOR larger tips with my wife on many occasions. Once, she had the nerve to say 'your just flirting with that girl & trying to impress her'. Pissed me off & I took her to the absolute biggest shit-hole in town the next day, then asked how much tip we should leave the cute lil waitress.................... (I'm guessing we both feel better after letting all that out! ) <grins> one last thing - is there someplace Glenda & I should try, to find out what great service is? (yes ma'am, I mean YOU) You are way too much fun to NOT be great! Billy " I absolutely abhor places that think they have the right to not pay their wait staff decently, then expect ME to make up the difference." Then you are abhoring the majority of eating establishments! I cannot think of a single one that pays thier servers minimum wage....most pay 2.13 and hour and yes in order for the servers to make minimum wage they are expecting you to make up the difference. It surprises me the number of people who think servers are paid by the restaurant and tips are optional. Most paychecks from the company have a zero balance...so yes, in order for servers to make money they depend on tips. I do understand the frustration on being forced to tip a certain amount but if you consider that 18 percent of 50.00 (a low bill for a party of 6 or more) is 9 dollars. Large parties are double the work and take longer, which means you cannot turn the table as quickly.
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ScarlettP
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Post by ScarlettP on Nov 30, 2007 6:15:58 GMT -5
Be sure to leave FunGrrl a bigger tip if she is wearing blue eyeshadow.
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Post by caterer on Nov 30, 2007 15:20:53 GMT -5
you would be surprised at how many people still tip shitty as a standard. As in they 10% is appropriate. I would assume most restaurants attach the auto grat as a way to make sure their staff is taken care of..
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Post by daworm on Nov 30, 2007 15:51:35 GMT -5
As opposed to just paying normal wages to them in the first place... I've always found wait staff wages being below normal wages to be stupid. Tips should be something extra for good service, not something required to make ends meet.
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Post by Justin Thyme on Nov 30, 2007 15:56:24 GMT -5
Okay, I would want my employees taken care of also but if they do this, just forgo the idea of a tip, raise the prices on the menu and pay the employees a high enough wage that the tip isn't needed.
Years ago a standard tip was 10% and that's what I gave unless the service was just horrible. Sometime during the early 80s that standard tip went up to 15% and I was okay with that. Sometime during the 90s it became a sliding tip from between 15% and 20% and I thought this was great. Now there was a sliding scale I could use and not worry about insulting someone who gave the expected service and rewarding someone who gave excellent service. I've gone up to 50% on some meals where the service was outstanding and the cost of the food was reasonable enough to allow it.
I don't mind tipping but I like the idea that the tip is determined by me based on my experience with the wait staff. If I can't determine the gratitude I want to offer then don't call it a gratuity and start paying your wait staff enough so that they don't have to depend on tips.
Or put them on commission.
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Post by caterer on Dec 1, 2007 14:40:38 GMT -5
I understand what you are saying about the rate, but if you look at it from a budget percentage it really doesn't work. Unless of course you want to pay a WHOLE lot more for your food. Most restaurants try and run under a 25% labor cost...some huge chains like chilis actually squeek out with 15% ish at busy times. that is with paying the waitstaff $2.19 hourly. Figure a 30% food cost, rent, utilities, restaurant supplies (ie: togo supplies, china, linen, paper goods, toilet paper, cleaning supplies, dish detergent etc:) insurance, advertising, comps (for all of the cold meals that don't get paid for, theft, security, repair and maintenance...bottom line for a restaurant is typically under 10% gross...so double the waitstaff rate of pay and what happens to the bottom line...Well it means the top line has to increase..so either way you are going to pay..tip or pay $20 more for the steak?
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Post by Justin Thyme on Dec 2, 2007 7:33:58 GMT -5
Okay, I'm moving my reply to another thread.
Discussions about Jetstream can continue here.
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Post by victoriasuzette on Dec 2, 2007 15:30:09 GMT -5
BTW, I didn't really care about the 'jack' ~ except that it did make it difficult to find the discussion on tipping, as it was being held on a thread by another title.
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cdojanet
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Post by cdojanet on Dec 2, 2007 15:46:52 GMT -5
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Post by Fun Grrl From Mt Pilot on Dec 3, 2007 10:47:28 GMT -5
Billy, I am moving my reply to the tipping thread...
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Longshot! [ Saint ]
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Post by Longshot! [ Saint ] on Dec 6, 2007 14:21:08 GMT -5
Ditto.
You cheap single-minded ass-fuckers.
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