Tips on tipping
A good rule of thumb for a medium priced place where your server does everything – takes your order, brings the wine, carries the plates and clears the table – is to tip 20% or no less than 15%. Things get more complicated in fancier places where you’re served by busboys, waiters, captains and a wine steward. For better or worse, places like this are rare, especially here in casual Southern California. Busboys and waiters split tips, so lump them together for 20% ... unless service was awful. The captain, that endangered species who filleted your flounder, now has an expectant look on his face. And what about the wine guy? Plan to ante up 5% for the captain and, for the wine guy, two or three dollars for each bottle of wine.