Bartender Realizes There’s No Tip On His Receipt, Then Notices Customer Left Behind Card (Photo)


By Cooking Panda

An anonymous resident in Seattle sparked controversy after leaving a “no tipping” note at a restaurant instead of a gratuity.

Bartender Anthony Fetto said he first noticed the card, placed underneath a receipt that had “zero” written in the tip line, while serving customers at work. 

“He was actually sitting right next to the server station where I was, so I was right there all the time, he was getting the best service,” Fetto told WTKR News of the customer.

Written on the card was a short explanation of why the customer doesn’t tip in Seattle. According to the customer, a $15 minimum wage means higher cost to consumers and more money in the servers’ pockets, therefore making them less reliant on tips. The card also called the Seattle city council “vultures.”

The card further noted that the man’s decision to not tip had nothing to do with the bartender’s service.

“It didn’t get me mad or anything, I was like wow, this is kinda silly like, y’know, tipping is a choice,” Fetto said.

The card included a link to a Facebook page, where supporters of the “No Tipping” movement can vent their frustrations.

Fetto told WTKR that he wishes the customer would have talked to him before leaving the card — especially considering he makes much less than $15 per hour, as the card claimed.

“At least come up and tell me personally like make a human contact, don’t be very passive aggressive and just kind of leave this and walk away without saying anything,” he said.

Seattle’s $15 minimum wage hike is reportedly a slow-moving process that will be phased in gradually over the course of seven years.

Tags: Bartending, Seattle, tipping
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Bill Murray Is Tending Bar In Brooklyn


By Cooking Panda

Bill Murray’s son, Homer Murray, and his partner, Syd Silver, have decided to do a complete revamp of their restaurant, the River Styx in Brooklyn.

Above, you can see what the restaurant looks like under its current name, the River Styx, which sells sandwiches, pierogis and pizza. With the revamp will come a new name: 21 Greenpoint, and a new menu featuring fancier seasonal dishes.

Eater reports that Homer Murray wanted to make the change to a more upscale dining spot with seasonal food served exclusively from local farms. “We try to use seconds like tomatoes or carrots that farmers can’t sell because they don’t look as good but they still taste great and are high quality. Then we make them look pretty,” he said.

The new head chef is Sean Telo, who used to work at Extra Fancy. According to Tasting Table, he’ll be serving a white clam pie with guanciale, pecorino and oregano, steak tartare and an “ugly vegetable salad,” made with produce like that mentioned above.

While this is all very exciting news, it’s not what’s got 21 Greepoint switching opening night to invitation-only. Of course, his father, Bill Murray’s bartending is the cause of that.

Bill Murray will be working under beverage director Sean McClure to serve drinks to guests all night. Remember, though, Bill is not a bartender by trade, so Homer asks that people “have fun,” and “just be nice.”

“What my dad lacks in experience, he makes up for in tequila,” Homer says.

It’s unfortunate that in order to dine at 21 Greenpoint with Bill Murray as your bartender, you have to be on the guest list, but it’s not surprising. Let’s face it, there wouldn’t be even close to enough room in one restaurant for everyone who’d like to get a drink from Bill to actually come.

All we can really hope is that he’ll fancy doing this bartending thing a few more times.

Sources: Eater, Tasting Table / Photo credit: William Murray Golf/Instagram, Daniel Krieger/Instagram

Tags: 21 Greenpoint, Bartending, Bill Murray, River Styx
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You Won’t Believe It, But This Orangutan Can Mix Cocktails (Video)


By Cooking Panda

Naong, an orangutan at a Swedish zoo, has helped scientists make a new discovery: Humans aren’t the only species who can forecast whether something will taste good or bad. It was believed before this finding that only humans could predict good and bad flavor combinations, but Naong has showcased drink-mixing skills proving otherwise.

According to New Scientist, Naong was given three different juices: cherry, rhubarb and lemon, and also apple cider vinegar, to taste and mixed as he pleased. He tried every possible pairing and learned that he hated vinegar (no surprise there), wasn’t too crazy about lemon, but loved cherry. His ability to coordinate flavors goes to show he could be quite a skilled bartender.

Interestingly, when cocktail mixtures he hadn’t tasted before were placed in front of him, he consistently chose those including flavors he already knew he liked. As Munchies reports, this is considered “affective forecasting,” and it makes sense.

Swedish scientist Gabriela-Alina Sauciuc claims that this ability is evolutionarily helpful because “having to make trial-and-error choices for every new experience — without considering related foreknowledge — could be risky and costly.”

We think it’s also helpful for mixing drink cocktails!

Sources: New Scientist, Munchies / Photo credit: Thomas Persson via New Scientist

Tags: Bartending, cocktails, Orangutan
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