Tipping and Its Harm on Service

I just returned home from an all-you-can-eat sushi restaurant that would otherwise be unnotable except for one particular policy. No, it wasn't the "you must eat everything you order," which is a standby at any place that would offer AYCE for $20.95. It wasn't the "no sharing" policy either. That one makes perfect sense. Instead, this restaurant, Yuka on the Upper East Side, has a strict no tipping policy.
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It's no big secret that wait staff are commonly underpaid under the premise that tips would make up the rest of their salary. The result is wide divergence in the earnings from waiter to waiter, or even the same waiter day to day. The entire custom of tipping is ludicrous. People should earn a good salary for the work they do. When they go above and beyond, they can receive a tip as a gratuity for their service. By definition, a tip is not mandatory. When it is mandatory, it constitutes a fee. Let's not fool ourselves, when we dine out, we're paying at least 15% of a fee on top of our meal, not to mention the tax.

When I was in Egypt in December (great timing), there is a culture of tipping called baksheesh. Tourists will recognize it most in the open palms of anyone that aids you, from police point out the best photo spot to bathroom attendants enforcing a pay-to-pee fee. Many Asian countries are moving towards tipping as well, even though they traditionally have no culture of it. I like to blame Western tourists for creating this culture of handouts and corrupting the highly trained Asian service economy.

So what can you do as a customer? You can't stiff the tip at the expense of the poor waiters, unless they truly deserve nothing. Tipping is so ingrained in our culture now that it reflects badly on you when you leave less than 15-18%. What we need are more restaurants like Yuka that have a policy of no tips. In fact, any money left on the table will go to charity. Instead, Yuka charges a management fee of 12% for parties less than six and 18% for six or more. While I applaud the no tipping policy, the mandatory management fee makes me suspicious. Presumably, if it goes towards paying the higher salary for the staff, I can full get behind the charge. The restaurant cannot simply price in the management fee into the food; the restaurant business is too competitive at the price level.

What we need are more restaurants following this innovative policy for the benefit of both customers and waiters, not to mention all the people who work at back of house who don't have an opportunity to earn the tip on their own. Let's put a stand to the spread of mandatory tipping. I support no more nickel and diming customers and a fair wage to service people.



Yuka
1557 2nd Ave
(between 80th St & 81st St)
Upper East Side, NY 10028
(212) 772-9675
All you can eat sushi $20.95

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Fast Food is Best on Wheels: Frites 'n' Meats Truck

Update 4/12/11: The Frites n Meats truck exploded yesterday. Luckily no one was seriously hurt besides some minor burns. Hoping they'll come back to the street soon.


I've got wide tastes when it comes to burgers. Sometimes I'm satisfied with a McDouble. In fact, sometimes all I want is a McDouble and nothing more. But on the other end of the spectrum, you just can't beat Minetta Tavern's infamously difficult to photograph Black Label burger. Lately I've been getting my mid-high end fix at Mel's Burger Bar, not too far from my apartment. But Mel's has a wickedly bad wait time and is on the pricey end for what it is. Wouldn't it be nice if great burgers could come to me, cheaper and more delicious? Enter Frites 'n' Meats.
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Recently, food trucks of all different types (Korean tacos and Taiwanese Cravings Truck specifically) have been appearing outside my school. I always thought that outside a grad school would be a great locations for lunch trucks, but maybe students don't have the lunch budgets of office workers around mid-to-lower Manhattan. Hence I haven't seen very much food truck activity before this recent flurry.

My first experience with Frites 'n' Meats truck was actually with their frites and not their meats. Their handcut double fried Belgian frites are golden and crisp. They even withstood the dreaded soggy effect of leaving them in the bag too long when carrying them as takeout. A little on the salty side, but both their garlic aioli and horseradish aioli took the savory edge off a bit.

When the truck came around again, I knew I had to get a burger. They emphasize their quality ingredients--DeBragga & Spitler, Balthazar Bakery and Murray's Cheese Shop. I opted for the grass fed Angus on a potato onion bun topped with goat cheese, onion, tomato and mesclun greens. They also offer American wagyu and skirt steak sandwiches, but my preference for a burger is usually a heartier beef. American wagyu, even though it is a cross breed of Japanese wagyu and American Angus, tends to lack the beefy flavor of pure Angus that I want in a burger. The rich marbling of wagyu is best in small quantities.

As you can tell from the photo above, they make a pretty burger, especially since sandwiches are rather difficult to photograph well. All their burgers are cooked medium-rare, a commendable risk but gives you some confidence in the source of the meat. They even undercook to account for the carryover cooking when you order to go. As I've mentioned before, I've come to really appreciate the beef as the critical component of the burger. Too often, we're distracted by the fancy sauces and accouterments when what is most satisfying is biting into a rich and flavorful patty. Frites 'n' Meats obviously takes their burgers seriously, and I'll gladly patronize a place that loves its food as much as I do.

$5.50 for the burger
$.75 for cheese
$3.00 for fries
fritesnmeats.com
Check their blog and twitter for locations.


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Taiwanese in Manhattan

Baohaus Haus Bao and Chairman Bao

As a kid, I used to visit Taiwan annually. Moving from California to New York, I knew that the demographics would alter the culinary landscape. And until I'm willing to take the long train ride out to Flushing, Queens for good Chinese food, I usually settle with whatever is nearby or out of my own kitchen. Recently, I've been on a Taiwanese bent. Since I won't be going back home anytime soon, I sought out some local options.

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First is Baohaus, the mindspring of Eddie Huang, a second-generation Taiwanese-American. Besides his colorful antics, he also opened XiaoYe recently. Lower East Side is just so far away from me that it took almost a year for me to finally get down there for food. It was well worth it.

I tried three of the signature baos (Taiwanese steamed bun sandwiches) with high-end ingredients like Berkshire pork and free-range chicken. The Haus bao was a red-cooked hanger steak ($4.50). An odd choice of meat for the cooking style. Typical Chinese red-cooked meat is pork. While the haus bao had the right flavors, the texture wasn't quite right. I much preferred the Chairman bao the equivalent bun with pork belly ($4). Maybe it's the traditionalist in me, but the pork fat coated the bun just right in combination with the cilantro, peanuts and pickled mustard greens. I also enjoyed the Birdhaus fried chicken bao with a spicy kick ($4). To finish it off, some fried bao fries with black sesame sauce ($3.50) washed down with an Apple Sidra.

Second, I've been following the NYC Cravings truck for months. It serves Taiwanese pork chops and fried chicken rice bowls primarily. Unfortunately, as a truck, it's never near me at just the right time. And I still have issues traveling to get to a food truck. Luckily, last week it came up to my part of town. I eagerly got there early, anticipating a huge line. Seems no one else got the message. A few customers here and there, but no hungry masses. Good thing too, considering it took more than ten minutes for them to fill my order. Such a delay from a food truck is really not okay. No wonder its Facebook page has pictures of long lines.



I finally brought back pork chop and fried chicken bowls ($7 each) to my apartment. Alas, the meat was one-dimensional. All I could really taste was the "pork sauce," or what I thought was simply soy sauce. Both the pork and the chicken had no pizazz, had nothing to distinguish it from just another piece of protein.

So, one hit and one miss. I'll have to try XiaoYe next*. Or better yet, maybe I should just suck it up and make the perilous journey to the Chinatown in Flushing.

Baohaus
baohausnyc.com
137 Rivington St. (and Norfolk)
Lower East Side, 10002
(646)684-3835

NYC Cravings
nyccravings.com
Location variable
@nyccravings


*Update: Due to Eddie Huang's above mentioned antics, including an all you can drink Four Loko night, he has closed Xiaoye for good. Guess it's Excellent Pork Chop House for me.

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