Leaving the tip

What should I tip? It's that age old question that crosses your mind each time you look at the check at the end of a meal. There are so many variables that go into answering this question. I've asked around to get a sense of what people think about tipping, and I've learned that there are strong opinions on the subject. Most 'tip logic" is based on a firmly-held, socially-acceptable standard percentage of the check, the service expected from the location, and the experience as a whole. However, ultimately it really comes down to what you, the customer, want to do.

So just what are the "rules" for tipping? Several websites and books have been written providing guidelines in the form of lists and charts on this subject. The criteria for tipping is based on the kind of restaurant, the number in your party, the level of service, and even whether or not alcoholic beverages are served. There are no "tip police" and there are little or no consequences to you for the tip you leave, unless of course you plan on frequenting that eatery again. But, your server and sometimes the entire wait staff are counting on your tip so it's definitely an important consideration.

In a very unscientific poll, I created a scenario and asked people to comment on their tipping habits. The scenario: you are out to lunch, with four people or less, in a casual-dining restaurant ($12 or less a plate), there is ample wait staff, and it is moderately busy. Here is what most people have told me about their tipping habits based on this scenario.

The most common rule for tipping is the "%-of-the-check" rule. Standard nowadays is 15-20%, and so a tip of let's say 18% of your check represents a satisfying experience, a base-line, or even a standard. Giving this standard amount indicates that your server was timely in order taking, courteous, and efficient.

Providing a tip higher than this standard percentage of the check? Here's what my informal poll revealed...

To leave a larger tip, many people suggested the server must be better than average, friendly, accurate, and attentive, and the overall experience (including food and ambiance) should be great. Some examples of above average service include: the server introduces him/herself promptly and may even take your drink order minutes after being seated. Five minutes is the average threshold for waiting time in my non-scientific poll. Food is served to the right person, all at the same time, and at the right temperature. The server checks in, but not too much, to see if there is anything you need and responds promptly. The server is easy to flag down. And, the check arrives in a timely manner. Throughout the service, the waiter is courteous, helpful, pleasant, and maybe even cracks a smile. If there are extenuating circumstances, my respondents factored those in. For example, if the restaurant is understaffed but your server acknowledges your wait and still maintains a professional attitude, most people are willing to overlook the inconvenience. Almost everyone said that if a server does something extra special to make the experience enjoyable, he or she invariably should receive more than standard.

The idea of providing less than a standard tip made some people cringe, and they provided some clear examples of why they might. A lesser tip is generally reserved for a truly awful experience. For example, if the server takes way too long to take the initial order and never addresses the issue. Inattentive wait staff was mentioned repeatedly. While no one wants a hovering server, everyone agreed that a "check-in" at your table is very important. Maintaining eye contact, or being easy to find when needed, really makes a difference. A server who isn't attentive because he or she is cavorting with staff or off the restaurant floor, rather than busy attending to other patrons, is a reason for a less than standard tip. Disappearing acts - you might need ketchup or barbeque sauce - are problematic. It really stinks if you have to wait to eat your food because you don't have something you need. Top of the list for a small tip: an inaccurate order. We're not talking the "honest mistake" kind of order, but the order in which you expressly ask for no onions and your hamburger comes stuffed with them. The worst of all is when a server rolls his or her eyes when you for the problem to be rectified.

All of this said, providing a small tip is not something most people want to do. In fact, even with poor service, many will stick to the standard because it's the socially-acceptable thing to do. However, if you consider your tip to be a demonstration of your gratitude and a reward for good service, then you are someone who will take time with this decision.

One thing I have learned is that the concept of tipping, like everything, is relative to your experience. Former or current restaurant employees typically have different perspectives on tipping than a person who has never been a server. Having a family member or close friend in the industry also influences tipping behavior because you know how hard they work and how important those tips are.

So what do you think? In some restaurant situations, yes, there are some very firm, socially-acceptable rules for tipping, but do you always tip according to these criteria? Have there been times when you have - dare I say it - not left a tip at all? Or, if you are generally an "over-tipper," what is your logic? Tell us about it.

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

Who's your favorite guest reviewer? Tell us.

For the tenth season of Check, Please! - yes, we are going into our 10th season - we thought it would be fun to bring back some of the most memorable, colorful, and down-right interesting guest reviewers from the past nine seasons. For each show, a past guest reviewer, we're calling them our "All-Stars," will be scheduled for a return appearance with two new guest reviewers at the table. And you get to tell us who they should be. Have you voted yet? If not, please vote before March 19. It's easy, and we guarantee you'll have fun looking back at some of our most memorable guests reviewers. Not to mention, you will be entered in a contest to win some of our best prizes yet. That's right, we will be randomly choosing, from those who vote, several winners of gift certificates and a chance to come to our set when we're in production this summer!

Helping to choose the All-Star candidates was fun. I watched a lot of old video for the 25 finalist candidates and tried to find clips that would give you, the voter, a "best bit" to show why each was chosen. For some, it was pretty easy. For others, I ended up watching nearly the entire show to find just the right clip. I noticed something pretty early on. In many cases, the All-Star candidate was more animated and enjoyable to watch and listen to when he or she was talking about someone else's recommended restaurant. My theory is that our guest reviewers come to the show prepared with knowledge and passion for their own recommended restaurant. They may have even practiced what they are going to say before coming to the studios, just so they are ready to represent and defend their eatery of choice. However, when it comes to their opinion or feelings about someone else's restaurant, more of their un-rehearsed personality shines through. These more natural reactions were the best.

I have to confess... my favorite All-Stars are the ones who make me laugh. I'm not going to list those for you, because I don't want to influence your vote, but I couldn't resist a full-on belly-laugh when a few of the guest reviewers let loose their uncensored opinions. There were also a couple of All-Stars that got under my skin. But, I think that when something can elicit a fair amount of emotion, good or bad, it's definitely interesting and memorable.

So waste no time... vote right now. Also encourage your friends and family to let us know who their favorites are by visiting wttw.com/allstars before March 19th. Who knows? You may also be one of our lucky raffle winners too! Check back at the end of March to if you favorite All-Star will make a return visit in our next season. I may just tell you my favorites then too!

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

Happy Chinese New Year!

There are plenty of reasons to go out for a meal with friends and family. But, just in case you need one... Happy Chinese New Year! Many holidays are celebrated with a special meal, and Chinese New Year is no exception. We have featured plenty of wonderful Asian cuisine restaurants on Check, Please! so there's bound to be one where you can enjoy a traditional Chinese New Year meal with family and friends. Explore the directory of restaurants recommended by our guest reviewers on this site.

Chinese New Year is rich with customs and tradition. It is celebrated according to the lunar calendar and each year is symbolized by one of the twelve Chinese Zodiac Animal Signs. This year the official start of Chinese New Year, according to our current moon cycle, began on February 14, 2010. But, not to worry, you haven't missed the best part. The celebration of the New Year lasts for approximately two weeks, with most people enjoying their New Year's feast on the last day, or this Sunday, February 28. 2010 is the year of the Tiger. The Chinese have traditionally believed that the Animal Sign for the year of your birth is a primary factor in determining your personality traits, physical and mental attributes, and the degree of success and happiness in your will find in your lifetime.

Like many holidays and traditions, Chinese New Year includes a celebratory feast that is full of symbolism. There are several foods that are considered lucky and always eaten during the New Year celebration. Many restaurants may also offer a special menu for Chinese New Year, or you could ask your server to suggest some dishes. If you want to make this a prosperous new year and bring fortune to your family and friends, I've put together some fun menu ideas and their corresponding symbolism for you to consider.

Some foods are considered lucky by the Chinese because of their appearance. For example, consider ordering spring rolls. Their shape is long like a gold bar, so the Chinese consider this lucky food to symbolize wealth. Ordering or serving a whole chicken symbolizes family togetherness. You may consider ordering a dish that contains long noodles, but never cut your noodles as you eat them. The length of the noodle symbolizes a long life, so you don't want to cut that short! Wind them carefully on your chopsticks or fork.

In the Chinese culture, some foods are considered lucky because the sounds of the words that describe them in Chinese are similar to words of fortune. For example, tangerines and oranges are served often as part of the festivities because their Chinese words sound like luck and wealth. The Cantonese word for lettuce sounds like rising wealth, so you may want to order a lettuce wrap that is filled with other traditionally lucky foods. Fish also plays a large role in festive celebrations. The word for fish, "Yu," sounds like the words both for wish and abundance. As a result, on New Year's Eve, it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.

Since I'm a big fan of dessert, make sure to leave room for some lucky Sticky Rice Cakes. Cakes such as Sticky Rice Cake have symbolic significance on many levels. Their sweetness foretells a rich, sweet life, while the layers symbolize rising abundance for the coming year. Also, their round shape signifies family reunion. And, of course, have a fortune cookie. Fortune cookies are served on a plate, and you have to select your own because it is believed that you should choose your own fortune.

Don't forget, you can always order Chinese take-out and have your own little New Year's celebration at home! Happy eating!

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

What does it all mean?

We're at the end of Season 9 on Check, Please! If you're a regular viewer, then you know that the last show is what we call the "comp" or compilation episode. That's when we look back at several restaurants that have been featured on Check, Please! over the past seasons and we focus on a particular theme. This season's theme is "mom and pop" restaurants. You know... those restaurants where a husband and wife team makes the culinary magic happen.

As we edited this episode it struck me that mom and pop restaurants come in all shapes and sizes. Throughout this season on Check, Please! we've heard Alpana and our guest reviewers toss around restaurant descriptions like trattoria, bistro, or café. We've heard restaurants described as "destination restaurants" and "counter service." Each type of restaurant offers a different experience and really should be judged on its own merit. A diner does not typically expect to be compared to a five star, fine dining restaurant. Nor should you expect the same level of service at each. So, rather than assume everyone has a handle on all these restaurant distinctions, I've done a little research and created a simplified glossary of terms for restaurant description.

First we must classify the dining experience. This will certainly affect what you can expect from the overall experience and, in many cases, what you can expect to pay for a meal.

Fast Food - Quite simply, this type of eatery emphasizes speed of service and low cost over other considerations like ambiance. A cafeteria or delicatessen could fall under this classification because of the made-to-order sandwiches and salads served from behind a counter. They range from small scale street vendors to franchised mega corporations like McDonald's.

Family Style - This type of restaurant usually has a fixed menu and fixed pricing. Seating may generally include booth or bench seating. Aside from chain restaurants, like Denny's, these generally tend to be mom and pop businesses.

Casual Dining - A restaurant that serves moderately priced food in a casual atmosphere. No jacket is required! Aside from a buffet style restaurant, most offer table service. The level of service can range from just a step above fast food to what you might find at a fine dining restaurant. Casual dining usually includes a full bar with a separate bar staff. It often includes a large beer selection and a limited wine menu.

Fine Dining - This is a full service establishment with specific dedicated meal courses. The menu may fluctuate according to season and the chef's culinary style. The décor typically features higher quality materials creating an atmosphere the highlights the culinary experience. These restaurants feature highly trained staff who typically wear more formal attire. Fine dining restaurants are almost always small businesses with a single location or may have just a few locations. And, of course, these restaurants are usually on the high end price-wise.

Type of restaurants.

Automat - (You won't find many anymore, but I just had to include it.) An automat is a fast food restaurant where simple pre-packaged foods and drinks are served by coin operated and bill operated vending machines. If you can find an automat today, you are sure to find a microwave oven there too.

Bar and Grill - A place where food and alcoholic beverages are served. Most commonly, these establishments will serve young patrons with contemporary American fare.

Bistro or brasserie - French for café, this is a restaurant that typically serves single dishes and other simple meals in a relaxing setting. In Paris, bistros typically serve moderately priced meals in unpretentious settings. Here the term bistro also indicates a fast casual dining restaurant with a European-influenced menu or a café with a larger menu of food.

Buffet - This form of restaurant offers patrons a selection of food at a fixed price. Patrons typically pay upon entrance and then it is a self serve bonanza. There are usually cold and hot plate selections, soups, salads, desserts, and fruit. The cuisine is often eclectic, but some restaurants will focus on a specific type such as Chinese or Swedish. Your server's job is primarily to take away finished plates and occasionally deliver ordered beverages or refills. I call these "elastic waistband" restaurants.

Café - This type of restaurant offers a range of hot meals and made-to-order sandwiches, in a table service setting. These are informal eateries that often offer a full breakfast and a selection of simple desserts, as well as coffee drinks. Some also provide seasonal outdoor seating.

Cafeteria - A cafeteria is a restaurant that generally serves ready-cooked food arranged at a counter. Most often there is little or no table service. You may get your drink from a server. Customarily these are self service establishments at which you select plated dishes or pre-made food, pay at the register, and take your tray to a table.

Coffeehouse (or Tea house) - These establishments are casual and generally do not have table service. The emphasis is on beverages and there is often a limited selection of cold foods. The most distinguishing feature is that you can relax and socialize for long periods of time without the pressure to leave.

Counter Service - At this type of restaurant patrons typically place an order and play at a counter. They are given a number and when food is ready it is delivered to their table. In some cases patrons are called to the counter to pick up their dish. A casual and fast dining experience, this limited service typically involves a lower price.

Diner - These casual and often family style restaurants invariably serve American food such as hamburgers, French fries, sandwiches, and breakfast food served on the grill. Classic diners display their desserts in a glass case, and are characterized by a casual atmosphere, counter, and late operating hours. These are generally small businesses and are often seen as quintessentially American. Diners offer table service and affordable pricing. (Some diners have been called "greasy spoons" because most of the foods served are fried.)

Destination Restaurant - This is a restaurant that has a strong enough appeal to draw customers from beyond its community. This eatery is known more than just its food, but for the ambiance, chef, and patrons. Many are often said to be places where you go "to see and be seen."

Hibachi style - This style of restaurant typically specializes in Japanese cuisine. At this casual dining style restaurant, patrons usually sit around a grill while a chef prepares the food orders in front of them. These chefs are usually highly trained entertainers as well as being adept with techniques to stack, toss, and flip food as it is cooked.

Mongolian barbeque - Patrons create a bowl with an assortment of ingredients displayed in a buffet fashion. The bowl is handed to the cook who stir fries the food on a large griddle and returns it to the customer. These casual restaurants offer limited table service and fixed pricing as well.

Pub - While originally know for their selection of beers and ales and not for the food, the modern day pub's success relies greatly on the cuisine as well as the wide selection of alcoholic beverages. Service and restaurant experience can vary dramatically.

Speakeasy or Private Kitchen - A typical speakeasy is based in an ordinary residential apartment. Customers gain access by ringing the bell before the door is opened from the inside. The apartment is set up as a simple restaurant, providing quality homemade food and drink. Advertising is usually by word of mouth, since there are typically no signs outside of these private businesses. Some speakeasies require that patrons call ahead to make a reservation.

Tratorria - Quite simply, a tratorria is a small moderately-priced Italian restaurant, serving simple Italian dishes. The atmosphere is usually intimate and bustling.

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

A Romantic Meal

So here we are again, just a couple of days before Valentine's Day. If you don't have your plans in place for that romantic dinner yet, keep reading. Whether it's your first date, an evening with your spouse, or a night out with your single friends…you've got to make this one count. It's Valentine's weekend and a time for going out to eat!

This week on Check, Please! we feature three very different types of dining experiences. From the very casual diner to the very formal, jacket-required restaurant, there is something here for everyone.

If an elegant evening is what you have in mind, then mind the dress code and dust off your fancy clothes because Keith recommends Avenues, a five-star quality restaurant that oozes luxury. With a beautiful view of the historic Water Tower from the restaurant nestled in The Peninsula Hotel, this might be just the ticket for a romantic affair. The sommelier will pair wines with your multi-course meal as warm bread is brought to your table by an attentive staff. Make sure to taste the wine and be sure it meets your approval with a gentle nod and smile, and your date will take notice. And of course, don't forget the sweets for your sweet. I always say: enjoy the meal, but leave room for dessert! On romantic occasions, I like to order one dessert and two spoons. And when there is just one bite left, smile and say: "go ahead, it's yours." This fine dining experience at Avenues won't be an inexpensive night out, but we all like a little icing on the cake for special occasions.

Maybe you don't get out as much, but you want to go somewhere fun, have a great meal, and not break the bank. Call it a chance to get away from your own kitchen, or away from your role as parent for the evening, and enjoy a delicious meal with your sweetie or friends. Guest reviewer Kristin recommends Mia Francesca, an Italian trattoria with a lively, bustling atmosphere and amazing gnocchi. Kristin even says her Italian beau from the west coast became her husband and moved here after having a few delicious meals at Mia Francesca! The dining room is definitely not quiet as Carl, one of this week's guest reviewers, discovered on his visit, but the food is delicious, and the atmosphere is electric. If you're looking for a place that is lively and bustling, give this a try. Don't worry...you can always keep the evening going with a stop to the more mellow environment of a local coffee shop on your way home.

Our last restaurant proves that romance does not have to be expensive. We all know that if you're enjoying time together, it really doesn't matter where you are. Haute cuisine and white tablecloths are wonderful, but so is a cozy seat across from the one you love in a simple diner. Carl recommended his favorite "repeatery," The Depot American Diner in Oak Park. There is not one ounce of pretention here. It is simple eats at a simple price. If you've got kids, cook dinner every night, or just want to break a routine, this might make a perfect little romantic escape. The classic American fare, including all the classic desserts, are lovingly prepared homemade and at a great value. Your loved one will be thrilled to have you alone and - what the heck - keep the night going with a movie afterwards!

The recipe for a truly romantic evening out is simple: Take the people you love, add a little adventure and newness, sprinkle in some conversation, add a dash of enjoying each other's company without distraction, and of course top it off with a decadent dessert. Voila! Romance! With this in mind, I guarantee that wherever you go you can make it a wonderful evening.

Happy Valentine's Day eating!

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

Who's in the kitchen?

This week's show takes us on a culinary trip to three very different restaurants. What makes them different? Well, of course it's the cuisine, the ambiance, and the cost. But the culinary expertise, life experiences, and personalities of the chef/owners are truly what create the overall experience.

Graham Elliot Bowles is the Executive Chef/Owner of Graham Elliot, a restaurant recommended by David, one of this week's guest reviewers on Check, Please! When you see Chef Elliot and hear him talk about his passion for creating his dishes, you can understand why David likes this restaurant. It's filled with personality. It's avant garde, but it's also jovial and fun, just like the chef. Like most of the chefs we've met on Check, Please!, Chef Elliot uses cooking as a form of self expression. With his artfully created dishes, he makes going out to dinner what we want it to be - an experience.

Speaking of adventure, Annie, self-proclaimed "crepe connoisseur," introduced us to Icosium Kafe, an Algerian-inspired creperie. Belkacem El Mentennani is the chef/owner and he brings an exciting alternative to a sandwich to Chicago. When I think crepes, the first thing I see in my mind is the thin pancake with a sweet fruit filling and whipped cream. And Chef Mentennani delivers on some temptingly sweet dessert crepes. But he also tickles your taste buds with all sorts of savory crepes in an authentic North African style. His culture and passion for fresh ingredients are served up together in this uniquely decorated eatery. Stepping into his restaurant is like stepping into a worm hole that transports you to a small Algerian bizarre halfway around the world. The best part is that it's right here in Chicago so we don't have to travel very far.

In keeping with family tradition, the mother and daughter manager/owners of Convito Café & Market also express themselves through their restaurant and food. Candace Warner and her mother Nancy Brussat Barocci run a welcoming establishment which is, as Nancy puts it, in the spirit of the classic Italian banquet. Calvin recommended this restaurant for a delicious meal, where the sauce is perfect and the atmosphere is comforting, just as Candace and Nancy want it to be.

On Check, Please! we've seen hip young guys running a cool, saucy barbeque joint, traditional island cuisine prepared by a simple Puerto Rican family, and bold flavors presented in a festive, brightly colored restaurant by a chef/owner who is just as bold and colorful. It's easy to see that if the food on your plate is delicious, it came from the heart of whoever is in the kitchen! Happy Eating!


Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW

Best Burger?

My apologies to my vegetarian friends, but this week I'm all about the meat!

On this week's episode, our guest reviewers talked about the best burger in town. But, really, how do they know? Have they had all the burgers in town to compare? And, just what makes a burger the best in town? Don't get me wrong, I've had some delicious burgers, but the "best" is really difficult to prove, because it all depends on what you like.

Guest reviewer Rebecca introduced us to a really rockin' place called Rockit Bar & Grill. As with all of the restaurants we feature on Check, Please! I visited their website to gather more information. And there it was, a gorgeous looking, delightfully cheesy, tasty-looking gourmet burger. With it were the words, "Best Burger, Good Morning America." Apparently, the Rockit Burger has been named the "Best in the Nation" by a national morning TV show. I had to check out the menu. I found some pretty basic chicken and turkey burgers, but there was also a lobster burger and a Kobe beef burger with seared foie gras! Very unusual. This merits some further investigation.

There are a few elements that make a burger a "great burger." Let's start with the most obvious; the meat. Beef is beef, right? Not really. Where and how cattle are raised will provide different textures, flavors, and fatty makeups. Preparation is also very important. A burger should be thick enough to maintain its juiciness when cooked, but not so big that you have to use a fork and knife to eat it. The meat should be well seasoned and cooked to perfection, allowing it to be slightly pink in the middle. (Unless, of course, you are a "well done" kind of meat eater.) Next, consider the bread. There are a range of bread possibilities and preparations. Some options include Kaiser rolls, sour dough buns, onion rolls, and the ubiquitous sesame seed bun. Rockit Bar & Grill uses a pretzel bun for most of its burgers. Yum! The bread may be steamed, toasted, dips in gravy or just served at room temperature. Toasted is my favorite because you get a slight crunch and still have the soft and chewiness of the bun. The last elements of a great burger are the condiments. This is where a chef can really let his creativity fly. Anything goes! Are you a raw onion, diced onion, red onion, caramelized onion, or no onion type of burger lover? Do you like red tomatoes, roasted tomatoes, green tomatoes, or sun-dried tomatoes? The possibilities are endless. And oh, the cheeses! Cheese adds that warm comforting taste to a burger and each cheese changes the flavor dramatically. Gourmet burgers sport avocados, fancy mustards, and anything else you can layer on. Add all of these elements together and voila you have a great burger!

Since the meat is a big deal in a burger, I thought you might want a little more information about the two most common types of beef you'll find on menus in the USA.

Many restaurants and grocery chains boast the sale of Angus beef. Angus cattle is a term that refers to two Scottish breeds of cattle, which naturally that don't have horns. The two breeds of Angus cattle are Black and Red Angus, which refers to the predominant coloring amongst of the cattle. Black is predominantly the original Scottish Aberdeen Angus cattle and the most preferred. Here's an interesting fact: while the cattle first appeared in the USA in Kansas, in 1883 the American Aberdeen Angus Association was founded in Chicago. A successful public relations campaign starting in 1978 made Angus beef a preferred style of beef in the USA. Your local McDonald's serves Angus beef along with a number of other chain restaurants. It has a modest to high degree of marbling and is excellent for steaks, stews, and burgers.

Kobe beef refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Japan. Kobe beef is renowned for its flavor, tenderness, and well-marbled texture. Raised in an isolated region of Japan, the distinctive feeding techniques have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. Kobe beef is often considered a delicacy. Don't freak out. After the "mad-cow" scare in 2001, there was a ban on Japanese imported beef to the USA (which was lifted in 2005). However, in order to meet the increasing demand, most Kobe beef is actually "Kobe-style" beef that comes from a domestically raised Wagyu cross-bread with Angus cattle.

Write to us. Tell us where you think you've found the best burger in town. Do you agree with our guest reviewers? Does Rockit Bar & Grill really have the best burger? Tell us what makes your burger experience the best! And don't forget the sides.

Carmen M. Schmidt
Associate Producer, Check, Please!
WTTW