Re: Back of house tip -- Wait until you have one imperfectly cleaned load of glasses come up (not a threat; if the drain backs up w/ loose food and you're slammed, it can happen), and see how important having a competent dish washer is to making your tip.
The problem is how rarely wait staff recognize quality back-of-house staff. I used to do a little extra bussing while working at Four Corners if I had time, and the staff there would notice and tip out. If that's not happening, depending on how much of your tips were pooled, a little sharing isn't unfair. Just a few bucks -- literally just one four-top's tips -- can make a pretty big difference for those making minimum or near minimum wage.
I wonder how much Hyman's required folks to split.
In any event, I've been going since 1990 when I can. It's been fun to watch the restaurant eat buildings, and I have, to date, always enjoyed eating there myself.
Yeah, agree with Sallyann. I don't get The Wreck's popularity either. Expensive, few choices, average food.
On IOP, no mention of the Acme? They've recently updated the menu, with some awesome specials, as if Gordon Ramsey and his TV show had visited. I realize they don't have a view of the sea, but neither does Poe's, or Sea Biscuit, or Hyman's (which, I should add, has food that's well beyond "fine"), or...
Now if the Acme would just bring Bass back on tap, they'd once again be perfect.
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