'The Art of Tipping' that ensures you DON'T get a table
Don't worry baby," you reply, "I have plans. I always do."No, you don't. And the restaurants (except Pinky's Pizza palace down the road) all look a tad bit busy this evening.
Does that mean it's game over?
Not so, according to Bruce Feiler. In Pocketful of dough, an article he originally wrote for Gourmet 2000, he shares the art of, er, tipping up front.
And here's an excerpt of 3 tips from him:
Have the money ready. Prefolded, in thirds or fourths, with the amount showing.
- Be specific about what you want. “Do you have a better table?” “Can you speed up my wait?”
- Tip the maître d’ on the way out if he turned down the money but still gave you a table.
Thanks Bruce, you like stating the very obvious.
I personally would prefer fellow blogger Gaussling's method, based on advice he received from the Denver School of Hospitality:
Go to the restaurant the day/evening before. Meet the maître d’. Introduce yourself. Explain you have an important engagement the next night. Hand over your business card, and a several £20 £50 pound notes. Tell him you want to be addressed by name as you enter. Then, find the waiter, wash, rinse and repeat (£20 notes will probably do) Then, go into the kitchen, greet the chef, and explain the next evening is important and see if there are any items not on the menu. Thank the chef profusely, preferably before he starts swearing at you. Next evening, after dinner, throw around more £50 bills. Overtip everyone. That should get you a pretty decent table and better service.
If you want to try this at the Italian restaurants in town though, make sure you wear some bulletproof armour.
Ok, now let's hear some tips that actually DO work. What are your thoughts on tipping in the UK? What about those mandatory tips, which often come with mandatory bad table service? Comment below.