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Re: “Charleston brewers crown the best bottom shelf beer

I suppose the gazillions of people who drink those beers every day are wrong....?

6 of 7 people like this.
Posted by Julian Hoppy Hopkins on September 9, 2016 at 7:56 PM

Re: “The Critics' Picks for Charleston Beer Week

Can I get a photo Cred? Jay Wayne Productions :)

1 of 1 people like this.
Posted by Jay Wayne on September 9, 2016 at 7:39 PM

Re: “CofC student faces charges of sexual exploitation of a minor

Cid95, you are so right! This sort of stuff has been going on at CofC for years, & it's been swept under the rug. I am so sick & tired of it!

3 of 3 people like this.
Posted by newbattleaxe on September 9, 2016 at 6:30 PM

Re: “One server's argument for instituting a 20 percent service charge

Restaurant people always say that, in total defiance of reality. But go ahead and keep preaching that anyone that doesn't tip min 25% (but it should really be 30%, or 50%, right?) is a cheap asshole. I've eaten thousands of meals at restaurants in the EU and Asia and elsewhere. The US tipping situation is unique and a point of frequent angst and criticism from the rest of the world. Visitors worry that if they don't tip the bartender enough they will get kicked out of the bar (cash for drinks) or the waitress will scream at them (restaurant bill at the end of a meal).

Just pay people fair salaries and price the product accordingly for the business to make a profit. I'll decide if I want to be a customer or not. You know, like every other business in the world.

15 of 26 people like this.
Posted by Cid95 1 on September 9, 2016 at 3:08 PM

Re: “One server's argument for instituting a 20 percent service charge

In Paris, Madrid and even Tokyo the wait staff are paid minimum wage, a good starting point but this is still not enough to live on in Paris and Madrid and definitely not in Tokyo (just like the Chuck) so everybody in Europe and Japan still tips with the exception of cheap assholes (a international as well as domestic problem). Unlike here, all tips are equally split between the BOH and FOH, so even the lowest rung on the kitchen staff has a reason to provide exemplary service. This system works quite nicely for all involved including the restaurant owners who experience much less turnover. You also see much greater co-operation and comradery between FOH-BOH as when one profits - all profit. Socialism at its finest. So when in Europe or Japan and some twit tells you "Don't tip them they make a good salary" ignore them, they are wrong and fall into the cheap international asshole category.

13 of 18 people like this.
Posted by Cia Culinarykid on September 9, 2016 at 2:22 PM

Re: “CofC student faces charges of sexual exploitation of a minor

Sadly, this sort of thing is so common that it's only local news. But if some knobs at The Citadel dress in halfass ghost costumes to perform a skit...

8 of 15 people like this.
Posted by Cid95 1 on September 9, 2016 at 1:03 PM

Re: “One server's argument for instituting a 20 percent service charge

"Should tipping exist in its current state? Or, should we move to a fixed percentage service charge tacked on to every check — a mandatory tip, of sorts?"

These are NOT the only two choices. Maybe we should do what most of the rest of the world does and just pay servers a normal salary like every other normal employee and then have zero tips. It works fine in Europe, Japan, Australia, etc. Why is the US the special snowflake?

16 of 26 people like this.
Posted by Cid95 1 on September 9, 2016 at 12:01 PM

Re: “Nine questions for Lagunitas

Question #10: have you figured out the source of that smell, and eliminated it?

Please tell me I'm not the only one that has noticed the smell in that otherwise gorgeous building. It has only been there for a decade or so.

7 of 7 people like this.
Posted by factoryconnection on September 9, 2016 at 9:08 AM

Re: “One server's argument for instituting a 20 percent service charge

@Ima: if it is a separate accounting, it is harder to roll it into the general fund and ice the service staff. Of course, every single other industry seems to have figured out how to charge customers a price that ensures good service, business solidity and competitive wages, but beyond that it is clearly impossible. Sarcasm aside, it would require restaurants to pay experienced and productive staff more to retain them, lest they be poached by the wages offered by "Very Expensive, Prohibition-era Cocktail Emporium #7" down the street. Capitalism and all that.

@Emily: I concur with your experience that most larger parties will go beyond the auto-gratuity; that was my experience as well. However, automatic gratuities are no longer legal per the Dodd-Frank act (if I recall correctly), just as "tabs left open subject to 20% gratuity" policies are no longer allowed. The customer determines the amount and recipient of tips, by law. Service charges are allowed though they fall under different tax treatment.

@Philip: Your next crusade should be to re-dub "unsweet" as "plain" tea, because there isn't enough audible distinction in a noisy restaurant environment. You might win that battle.

7 of 11 people like this.
Posted by factoryconnection on September 9, 2016 at 9:05 AM

Re: “FEATURE STORY ‌ Rethinking AIDS

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Posted by Johson Ben on September 8, 2016 at 11:54 PM

Re: “Delicate dishes and impeccable service make for a winning combination at Henrietta's

and did they get rid of all the asbestos that caused the building to be shut down years ago?

5 of 7 people like this.
Posted by Ima Oldman on September 8, 2016 at 10:13 PM

Re: “One server's argument for instituting a 20 percent service charge

just a thought - what's the difference between a mandatory 20% tip and the house adding 20% to menu prices and passing on the extra income to employees?

5 of 8 people like this.
Posted by Ima Oldman on September 8, 2016 at 10:09 PM

Re: “One server's argument for instituting a 20 percent service charge

"The act of tipping is thought to have originated in the late 18th century in English pubs. ...the tradition began when pub patrons began attaching notes to coins "to insure promptness," a.k.a. a tip." This is the dumbest thing I've ever read. Period.
Nevertheless, I very much support the concept of Gratuity Added and paying all staff a living wage. In Europe, patrons typically leave a small tip - larger if the service was great. People spend their working lives waiting tables, and make enough money to raise a family in a blue-collar way. They don't have the conceit that because they are good waiters, they must be contributing to society in the same way that teachers, engineers, doctors, do.
A service job is a service job. If you're the waiter at the most expensive place in town, or the butler for the richest family, you're probably well-paid. But you are not making a difference. You are a servant. Deal with it.

12 of 18 people like this.
Posted by ImFromHere on September 8, 2016 at 9:30 PM

Re: “One server's argument for instituting a 20 percent service charge

Why should I pay a 20% tip on a $200 bottle of wine compared to a $20 bottle of wine? You opened the bottle the same way! Makes no sense! I'm all about paying for good service...if I get good service but that is MY CHOICE, not yours, sir.

16 of 24 people like this.
Posted by CaptainAwesome on September 8, 2016 at 8:35 PM

Re: “One server's argument for instituting a 20 percent service charge

OK, let's make that participation trophy 20% larger!

17 of 17 people like this.
Posted by Ima Oldman on September 8, 2016 at 7:19 PM

Re: “One server's argument for instituting a 20 percent service charge

Now wait just a cotton-picking minute. Two weeks or so ago you were bitching because people assumed that you did something else in addition to your job waiting tables. You were positively apoplectic that someone would think you were less than a grown-assed man because all you did was wait on tables. You berated those who would think that waiting tables really isn't a lifetime career. Now you propose a mandatory 20% tip regardless of YOUR service.
We've come a long ways from " You really did a fabulous job and went above and beyond what was necessary! Here's a reward of some extra bucks" to "You MUST pay me a subsidy regardless of the quality of my service because my evil employer is too cheap"
Go ahead and fight for the mandatory 18-20%. I will eat out less, scratch some restaurants off my list, order less booze and most importantly, not give you an additional dime. You will lose. You won't need another job because: " I’m making about double what we pay public school teachers in this state"

19 of 25 people like this.
Posted by Lyle Smith on September 8, 2016 at 4:34 PM

Re: “Tracking Charleston's brewery growth

Its only bad if you overindulge, just like everything else about this planet.

Many alcoholic beverages have health benefits, in moderation.

8 of 9 people like this.
Posted by Jshicke on September 8, 2016 at 4:15 PM

Re: “One server's argument for instituting a 20 percent service charge

No way. I'd leave the service industry. As a bartender, I make WAAAAAAAAAAY more than 20%.
"Great service (and the hotties) will likely still receive a little extra..." Have you ever worked in a place where you can auto-grat tables of 6 or more? How often did you get left more, after they saw gratuity was already added? Rarely. I certainly would not stick around, putting up with the same issues in F&B, for 20-30%. Not a chance!

10 of 19 people like this.
Posted by Emily Richards on September 8, 2016 at 3:33 PM

Re: “Delicate dishes and impeccable service make for a winning combination at Henrietta's

These appear to be the most uncomfortable chairs ever...and the prices are not too easy on the wallet either.

5 of 5 people like this.
Posted by Connection Maven on September 8, 2016 at 3:19 PM

Re: “One server's argument for instituting a 20 percent service charge

"We begrudgingly pay them and never use them again and proceed to talk trash about them all over town"...I think servers and bartenders should be no different". Minor problem in your logic Philip, it's not all about the servers. The guy who works 80 hours a week and has a million plus $ invested gets hurt, the back of the house gets hurt and the crappy waiter or bartender has a job waiting down the street.

8 of 21 people like this.
Posted by WFP on September 8, 2016 at 2:50 PM
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