The Never-Tipping Pasta Bowl

Tis the season for all-you-can-eat specials.

There’s a nip in the air, the kids are back in school and restaurants are empty.  It must be Fall.  The main giveaway is that restaurants are running “bottomless” specials.  After buying uniforms and school supplies parents are tapped out.  There’s no money left for a night on the town.  For this reason it is the slowest time of the year for the restaurant industry.

Servers hate this time of year because it means they have to work harder for less money.  Why?  Because to lure customers in many eateries are offering all-you-can-eat specials at super low prices.  This is great for mom and dad but not necessarily for that struggling undergrad trying to put themselves through school.

Now this lecture is not aimed at those of you who take advantage of such bargains and leave a proper tip for service received.  It is for those of you who rationalize that if you don’t tip the neighborhood mega buffet then why should this be any different.  The difference is that you don’t have to go get your refills yourself.  Someone brings them to you, freshly cooked mind you not poaching on a steam table for hours.

There are probably some of you reading this wondering, “How could anyone think that you wouldn’t have to tip just because the menu says all-you-can-eat?”  That’s the other reason servers hate this time of year.  These specials draw non-tippers like politicians to a kickback.

It also brings out the bingeaholics as well.  These are people whose goal is to make the restaurant lose money.  They will actually skip meals so that they can put away five, six and even seven portions of the never-ending special.  What’s worse many bingeaholics are also non-tippers but even those who aren’t need to realize that if you are going to make the server fill your trough a half a dozen times with unending meatloaf you need to up your tip.  Hey, you are already getting a break on the price so why not throw a few extra George Washingtons at that single parent trying to make ends meat?

Now from the consumer’s standpoint – if they can possibly offer you all-you-can-eat for under ten bucks do you think it is something you want to put in your body?  Doubtful.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification