The Bitter Bistro

I've noticed a new trend in the restaurant world, for the application process, a lot of places are concentrating on personality traits rather than actual skill and experience.  Don't get me wrong, I've gone through many, many interviews for restaurant jobs.  And I understand the need to not hire anyone who could possibly be psychotic.  I've worked with a few psychos throughout my career, and believe me, psychos aren't pretty.  But to even make it through the first phase of hiring you'll need a resume, a headshot (LA thing,) and also have competent skills in Algebra. Since when does the question "If Train A leaves the station at 10:45pm traveling at 55mph, and Train B is half an hour late behind it's scheduled time, when will these two trains collide?," have anything to do with the question, "would you like to hear about tonight's specials?" It seems like those that paid attention in high school Algebra are going to have the upp

Somehow the number "7" has made it's way as a number to be seen on the gratuity line.  Foreigners, in general, have taken this number that only had fame on the Craps table, and slots,  and made it famous in restaurants... no matter what the total amount of the bill would be. One time, I had a table of four who were from India.  It was an odd mix of two couples.  At first, the wives did all of the food ordering.  Then before I left, the men did all of the drink ordering.  Apparently, in India, women are for food, and the men are for drink.  (And who says women haven't made advances in that part of the world?)  Then it was time for the bill.  One of the guys signed it to their room, and I picked up the check.  For a total of 155 dollars, they left me zero.  (UHG!)  I decided that this would be a perfect opportunity to educate them about tipping etiquette in America. "I hope I have exceeded your expectations this evening and you have enjoyed yourselves."