Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Tipping


Suzn14806

Recommended Posts

Suzn14806 Rookie

Is there a proper way to tip a cook/chef? I like to tip the server generously who has communicated my special needs but I would also like to show my appreciation to the person who has prepared my meal. I don't know if I should leave extra money with the server for the cook or what? How do you handle this?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kejohe Apprentice

Well... I am a chef, and most good restaurants have a head chef, or executive chef who doesn't actually cook (most of the time), so if you want to thank them, just tell your waiter that you would like to speak with the chef in order to personally thank him/her. This has two benifits, not only can you give them a sincere thank you, but because you do they will remember you, so if you make that restaurant a regular haunt, you can begin to expect more consistency and they will be more educated about your needs and can better advise you on what you can have and what to stay away from. Lastly, if you are a good customer, they will make extra sure that their cooks will be extra careful with your food.

I had one lady come in to my cafe last summer with a note card that had all the things on it she couldn't have and I instantly recognized her by that list as a celiac, I went out and talked to her and told her about my son and she was so grateful. She also had a wonderful meal. It made me very happy to help her.

Guest jhmom

I never thought of tipping the cook/chef, That is a very thougtful idea. :)

  • 2 weeks later...
EllaMegalast Newbie

I am a waitress and what KEJOHE says is correct. However also know that the cook merely prepares the food as the server specifies. Think of your server as a commodities broker..negotiate with them substituting sides for salads or bread for soup or vegetable etc... Just remember that the server is slowed by all these extras. Think to yourself what time am I taking away from his/her other tables and how that could jepordize that guests meal. Also know that in most states servers only make $2.13 per hour!!!! We survive on our tips. The cooks make typically $7-8 or even more. So tipping that person is good; However, it is not as necessary as the server's tip. And yes tipping 10% is a BAD tip! To leave on a good note though letting your server know ahead of time all the things you can't have is wise and may save you time in deciding ask what they think you may like................ This will also get them on "your side"

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - chrisinpa commented on Scott Adams's article in Additional Concerns
      3

      Going Low-Gluten May Harm Good Gut Bacteria, Researchers Warn

    2. - Flash1970 replied to Ginger38's topic in Related Issues & Disorders
      7

      Shingles - Could It Be Related to Gluten/ Celiac

    3. - trents replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy

    4. - Roses8721 replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      GI DX celiac despite neg serology and no biopsy

    5. - Ginger38 replied to Ginger38's topic in Related Issues & Disorders
      7

      Shingles - Could It Be Related to Gluten/ Celiac


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,491
    • Most Online (within 30 mins)
      7,748

    rzrfn
    Newest Member
    rzrfn
    Joined

  • Celiac.com Sponsor (A20):



  • Celiac.com Sponsor (A22):




  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Flash1970
      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
    • Ginger38
      Thanks, I’m still dealing with the pain and tingling and itching and feeling like bugs or something crawling around on my face and scalp. It’s been a miserable experience. I saw my eye doc last week, the eye itself was okay, so they didn’t do anything. I did take a 7 day course of an antiviral. I’m hoping for a turnaround soon! My life is full of stress but I have been on / off the gluten free diet for the last year , after being talked into going back on gluten to have a biopsy, that looked okay. But I do have positive antibody levels that have been responsive  to a gluten free diet. I can’t help but wonder if the last year has caused all this. 
    • Scott Adams
      I don't think any apps are up to date, which is exactly why this happened to you. Most of the data in such apps is years old, and it doesn't get updated in real time. Ultimately there is no substitution for learning to read labels. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.