When Food Service Employees Ascend
I’m a bartender in a restaurant. A guy came in and immediately ordered a 300-dollar bottle of wine. I started presenting it.
Customer: “I’m easy; you don’t have to do all of that.”
Then, he ordered $250 worth of food.
Customer: “Don’t course it out; just let it come whenever. I don’t care.”
Then, in an hour, this person ate about ten different menu items and two bottles of top-shelf wine. He poured the wine himself, and he stacked the dishes he was done with, making it as easy as possible for me.
The bill was around $700. He just dropped $2,000 worth of 100-dollar bills and strutted out the door.
Il still in shock at what happened. I’ve never made anywhere close to a tip like that. Is this normal in fine-dining restaurants?