Deluxe Waiter Caddy™

There are a few tools that every server should have in their arsenal. A good cork screw, a crumber, a lighter, maybe a penlight and certainly a presentation book style organizer. Up until now all of these items have been old standards – unintuitive and generic. Enter the Waiter Caddy™

Developed by former server Katrina Degel, this innovative little organizer has 7 pockets: two of which can be utilized for concentrated sales improvement and up-selling tools. The unique clear, front pockets of the Waiter Caddy™ are the perfect size for standard POS paper or order pad paper. In each pocket, servers can slide the daily specials, menu notes, cocktail list, wine suggestions/pairings, and whatever else you may need quick access to.

Both available models, Original and Deluxe are sold individually to servers at www.TheWaiterDepot.com, and are also available in bulk to restaurants who want to provide a better sales tool to their servers, not only improving their bottom line, but improving the tips of their servers which is sure to boost morale.

The Waiter Caddy™ is a system, not simply an organizer.  It is very easy to use and is a much needed solution for servers to keep their menu and wine notes front and center. Conveniently, each book comes with a brochure discussing several “Cheat Sheet” ideas, as well as tips on how to make more money and pump up sales.

Katrina Degel, creator and owner of TheWaiterDepot.com and TheWaiterCaddy.com, offers free menu and training consultations for her clients on how to motivate staff and improve product knowledge while minimizing server mistakes. Check out the websites at www.TheWaiterDepot.com to view the product, as well as www.TheWaiterCaddy.com to view the ongoing server Learning Forum, and see the endless ideas that are being discovered for this innovative server book.

So throw away that ratty old American Express/Discover Card/Visa presentation book you have been fumbling around with and get your hands on a Waiter Caddy™!

It is a “no brainer” for Tip20! to endorse this fabulous product and we know much benefit servers and restaurants alike will see from it.

This is a paid endorsement. All opinions are 100% ours.

This is a Sponsored Post written by me on behalf of Hampton Hotels. All opinions are 100% mine.

Guess what! Hampton Hotels is giving away a free weekend stay at any of their locations.

It is called the “Chain of Friends Sweepstakes” and you can win a grand prize of an Entire Hotel (that’s 100 rooms for 2 nights!) or one of 100 first prizes of a weekend stay for the winner and three of their friends.

Entering is really easy too; simply visit Hampton Chain of Friends Sweepstakes to get your own chance to win. You should encourage your fiends to enter as well, because, well frankly they are your friends and if they win chances are they will take you along! Taking a weekend vacation with friends is an important part of letting go of the stresses of day-to-day life and keeping up with those that you love but don’t always have time to be with.

Enjoy taking an occasional weekend and traveling to meet some friends. Go out and paint the town red!

Where would you go if you won? Me, I’d meet friends at the Hampton Inn Central Clearwater Hotel in Florida! A little quality beach time and some drinks by their gorgeous pool area! I can’t imagine how cool it would be to win the grand prize and actually have a hundred rooms of friends around me! Man, that would be fun – better warm up my facebook account!

From Purple Slinky,  by Jo Oliver
Re-printed without permission

These are sure fire ways to decrease or lose a tip.

1. Correct sequence when serving courses. Drinks……appetizer……salads…..main course……dessert. Don’t bring me an appetizer and salad at the same time. Who wants their appetizer to get cold while they eat their salad or salad to get hot while they eat their appetizer? I don’t! I especially don’t want my salad, appetizer and main course all served at the same time or within 3 minutes of each other.
2. Proper etiquette, not to mention common sense, dictates that when someone is finished eating a dish they will move the plate to the side. If a plate is still in front of me, then don’t ask if you can take it. Not all of us inhale our food. Some of us enjoy savoring our food, chewing it up, and periodically pausing for conversation, etc.
3. If someone raises a finger, hand, or arm at you, that means they need your attention. It is not a wave goodbye or friendly gesture. So, don’t wave back, just come see what I need.
4. When serving dishes and drinks, don’t put your fingers inside my glass or plate. When I see a waitress pick up all four glasses at the table and carry them with her fingers inside the glass my yuck meter goes haywire. Not only is that spreading germs and completely not acceptable, but how in the world are you going to keep up with whose glass goes where if everyone is drinking the same thing?
5. Don’t ask me if I want dessert when I am not even half way through my meal. How do I know if I want dessert if I am still not sure how much of my meal I am going to eat. I may be too full for dessert. Wait until someone asks for a to go box, pushes their plate to side ( remember this signals someone is finished eating,) or asks for a dessert menu.
6. If you see my glass is empty and I am engaged in conversation, please don’t interrupt me to ask: “Do you want some more drink?” Just fill up the glass.
7. For some reason most servers fit into one of two categories. Either they come by every 2 minutes and ask if everything is good, refill, etc. OR they set your entrée down and you never see them until the bill comes. It is so easy to make yourself seen and accessible, without worrying someone to death.
8. Don’t clean the windows or sweep the carpet next to my table while I am eating. I once had a waitress who sprayed Windex all over the window that was literally two feet from my table. The spray went all over my food and arm. Who wants to eat that? I also don’t want to eat dust from the floor being swept around me.
9. I really can not stand to see a server clean a table, which includes taking their hand and raking crumbs etc.. up, and then come directly over to my table with the germs from the other table. Wash your hands! I don’t want someone else’s half ate crumbs stuck to my glass that you are about to pick up and refill.
10. You put the bill on the table and you see me digging through my purse for correct change, don’t come stand over me. My purse and wallet are none of your business. When the bill is ready for your attention it will be pushed to the side of the table or handed to you.
11. Once you get the bill, don’t ask if I need change. Just go pay the bill. If I do get change, then bring it to me. This is my biggest pet peeve and I can not tell you how many times I was going to leave my server 20-30% tip, but instead answered: “No, I don’t need change anymore” and the server only got the dollar or two left over from the bill.

New York style Cheesecake with Strawberries

In the United States July 30 has been unofficially declared National Cheesecake Day.

Cheesecake is a dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with fruit, nuts, fruit flavored drizzle and/or chocolate.

Savory cheesecakes also exist, served sometimes as hors d’oeuvre or with accompanying salads.

The earliest author who mentions cheesecake is Aegimus, who wrote a book on the art of making cheesecakes. Cato the Elder’s De Agri Cultura includes recipes for two pies for religious uses: libum and placenta. Of the two, placenta is most like modern cheesecakes having a crust that is separately prepared and baked. In 1872, William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an “un-ripened cheese” that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel.  Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as “Philadelphia”. Later on in 1912, James Kraft invented a form of this cream cheese, but pasteurized it- this is now the most commonly used cheese for cheesecake.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta; Germany and Poland use quark cheese. Cheesecakes are most easily baked in a springform pan.

The type of cheese affects not only the texture and taste, but also the ability to incorporate certain types of ingredients. When cheesecake batter is too thin, many cheesecakes will not be structurally sound and fall apart at the table. One way to get around this is to use unflavored gelatin or a little cornstarch beaten with the eggs.

A common difficulty with baking cheesecakes is its tendency to “crack” when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Other methods include blending a little cornstarch into the batter or baking the cheesecake at a lower temperature and slow cooling it in the oven, turned off, with the door ajar. If these methods fail, a common practice is to cover the top of the cheesecake with toppings such as fruit, whipped cream, or cookie crumbs.

Alternatively, cracks can also be repaired by simply using a flat knife and some warm water. After the cake has been chilled for a few hours, simply dip the knife in warm water and mold the cheesecake as if sculpting. Cracks and unevenness can easily be taken care of in this fashion. This method also works well for repairing the sides and giving the final cheesecake a flawless look. For crater size cracks, try using the bits that are stuck on the side of the pan to help repair the damage.

Another common problem, particularly with baked cheesecakes, is that the biscuit base becomes too soft. For extra crunch, replace around a quarter of the crushed biscuits with Grape Nuts.

Many types of cheesecake are essentially custards, which can lead a novice baker to overcook them, expecting them to behave like true cakes.

A sour cream-style cheesecake uses close to a 1:1 volume ratio of cream cheese to sour cream to make the traditional texture that crumbles like a good roquefort cheese with a distinctive sunken center and a golden-colored top from the Maillard reaction. An extra egg white brushed on the top can achieve the same effect in less time if you desire the cheesecake to be “gooey” when set.

In 1999, at one of the weekend-long Phish festivals, Big Cypress, held at the Seminole Indian Reservation in southern Florida, New Years Weekend, ABC Nightly World News broadcast a performance of “Heavy Things”. In an attempt to confuse viewers, members of the band requested that instead of applause at the end of the song, the audience chant “cheesecake” over and over. It became a running joke for Phish to reference cheesecake throughout the duration of the show. During a performance of “You Enjoy Myself”, the band went into a trademarked, vocal jam in which each of them sang “cheesecake”, types of cheesecake, and so forth. This has since been commonly referred to as the “Ben Milan Jam”.

The band King Missile has song called ‘Cheesecake Truck’. The song lasts for just over one minute, but the word ‘cheesecake’ is mentioned fourteen times. The song is humorous mainly due to the incredible number of cheesecakes (an entire truckload) that the protagonist claims to eat during the first day of his job driving a cheesecake truck.

In the 1955 film Guys and Dolls, Frank Sinatra’s character Nathan eats cheesecake when he first meets Marlon Brando’s character Sky. (The references to cheesecake were inspired by Lindy’s deli in New York City.) Brando, a practical joker, knowing how much Sinatra hated cheesecake, flubbed each take so that Sinatra would have to eat piece after piece of cheesecake. After filming repeated takes of the scene, Sinatra said he could not take one more bite.

Cheesecake was the favored dessert of The Golden Girls during their late-night talks around the kitchen table.

On an episode of MTV reality show Making the Band, P. Diddy made the contestants walk to Junior’s in Brooklyn to get him a piece of cheesecake. This was later satirized by Dave Chappelle on an episode of Chappelle’s Show.

Before the live broadcast of Phish’s millennial concert in Big Cypress. Phish frontman, Trey Anastasio, told the crowd to chant “Cheesecake” instead of clapping at the end of Heavy Things.

Couldn’t you go for a piece right now!!

Find other National Food and Drink Holidays

Our first Tip20! Poll addresses something that is neglected in most tipping vs. no-tipping arguments. If you don’t like tipping, what do you think a fair hourly  wage for servers should be?

Discuss below, also does your answer apply to bartenders as well? or would that change things?

We have decided to occasionally feature a product from our extensive Tip20! Bar Store now and then.

Found in the Flair Briefcase Tool Kit

Today we are featuring our “Top of the Line” Flair Briefcase Tool Kit.

If you are a Flair bartender then you know how important it is you keep your gear in tact and easily toted from one gig to the next. This professional flair bartenders tote is not only equipped with flair appropriate tools, but it is perfect for easy transportation.

The Bar-Tote is a durable, all-black, water-resistant, nylon tote designed to carry an assortment of bartending and personal items. It measures in at 14″W 12″L 4.5″D and has 16 compartments varying in size to fit your every bar tool need from jiggers and shakers, to calculators and asprin. This large bar tote comes equipped with easy carry handles and a removable strap for shoulder carry.

Flair Briefcase Tool Kit

Contents of the Flair Tool Bag Kit

• 3 – 28 oz Weighted Powdercoated Neon Yellow Shaker Tins
• 16 oz Mixing Glass
• Powdercoated Neon Yellow 4-Prong Strainer
• Powdercoated Neon Yellow Speed Opener w/ Magnetic Clip
• Jigger (.5 x 1)
• 3 Piece 28 oz Stainless Steel Shaker
• 2 Practice Flair Bottles
• Stainless Steel Fruit / Ice Tongs
• Stainless Steel Muddler
• Citrus Press (Chrome)
• Fruit / Twist Knife with Blade
• Utility Knife
• Shaker Grip Tape (Red)
• 2 Lighters
• Julep Strainer
• Double Lever Corckscrew
• Light Up Pen
• Black Shaker Mat
• 5 Black Tapered Metal Pourers
• Stainless Steel Ice Scoop
• Neon Yellow Pour Check
• Stainless Steel Bar Spoon
• Gold Martini Mister
• Bar Products Black Towel

Believe it or not ALL OF THIS INCLUDED for only: $119.94!

Arrive at work or the party, make an impression and show off your stuff.

See more info and options here.

By John Dimsdale – Reposted from PublicRadio.org

The IRS figures the food and beverage business should be sending in some 200,000 tip disclosure forms every year. But only about a quarter ever show up. The IRS wouldn’t go on the record, but said it recently hired an outside contractor to identify slackers and that it’s conducting more audits.
Here’s the way it’s supposed to work: Servers and valets are supposed to report their tips to the boss. The boss reports that cash as employee income. Both the establishment and employees pay taxes on it. But Patrick, a former parking valet in Nashville, who didn’t want his last name used, says it didn’t worked that way in his experience.
“It was more of a “don’t ask, don’t tell” policy with ignorance being bliss on both sides,” said Patrick.
He says restaurants aren’t anxious to pay extra taxes, and neither are workers. The National Restaurant Association wouldn’t grant us an interview about IRS compliance, but says it is working to improve tip reporting. A narrow sample of food service workers finds most decide not to report about half their cash gratuities. We granted them anonymity so they would speak freely.
Erik, a former bartender and waiter here in Washington, says he started out reporting all his tips.
“Originally, I was declaring 100 percent until an older server told me I was essentially being a moron,” said Erik. “She told me, you never declare all your tips, especially not all of your cash tips.”
Tips on credit cards have a paper trail so they have to be reported, but not cash tips. Restaurants say they do advise employees to report all tips — and Jessica, a former waitress from Upper St. Clair, Penn., says hers did.
“In the break room of the restaurant where I worked, they had an entire wall of posters and a lot of them had to do with reporting your tips and what happens when you don’t report your tips correctly,” she said. “There were newspaper clippings of people who got investigated by the IRS.”
Still, cash transactions have long been an opportunity for tax evasion. Sheldon Cohen started the national tip compliance program when he was IRS commissioner 50 years ago.
“Waiters are not less honest than other people,” said Cohen. “They have more opportunity than other people. We discovered it basically doesn’t go necessarily with the occupation, it goes with the opportunity.”
For example, Cohen says, back when he was commissioner, doctors were frequent tax scofflaws.
“Forty-five or 50 years ago doctors received most of their payments in small amounts,” he said. “Doctors’ visit was $5 or $10 and people left cash most of the time.”
It wasn’t long before insurance companies and credit cards put an end to cash changing hands, so doctors had a harder time hiding income. But restaurant servers and bartenders still get an average 40 percent of their tips in cash.
Chris Bergin, publisher of Tax Analysts, says the IRS is under the gun to capture more of that lost revenue.
“We’re running huge deficits. We’ve got an enormous debt,” said Bergin. “The IRS is under political pressure to close what’s called the “tax gap” and go after people who are not paying their taxes.”
But as long as tips are cash, and essentially a private transaction, there may be only so much the IRS can do.

From chicagotribune.com by Ed Perkins, Tribune Media Services

The latest hidden mandatory add-on is a “health” charge added to restaurant bills. This scam cropped up first in San Francisco, but you can count on it to spread.

Nothing succeeds in the travel industry like a bad idea. The latest hidden mandatory add-on is a “health” charge added to restaurant bills. As far as I know, this scam cropped up first in San Francisco, but you can count on it to spread.

The rationale for this one is to cover the employers’ mandatory contribution to the City’s “Healthy San Francisco” health-coverage system. The charge actually is levied on employers, but at least some restaurants are adding a few dollars or percentage points to each customer’s bill to cover this charge.

The restaurants’ excuse for assessing this charge separately is to let customers know how much they’re paying for employees’ health coverage. That’s the same excuse hotels use when they add “resort” or “housekeeping” fees to unsuspecting guests’ room bills. It’s the same excuse airlines would use to exclude fuel surcharges from their advertised fares if the Department of Transportation would allow them. And it’s sheer nonsense. Employees’ health insurance is no less of a cost of doing business than rent, property taxes, food costs, security services and all the other inputs businesses require to operate. To single out health care for a separate surcharge is unwarranted.

The restaurants adding this fee self-righteously proclaim, “It’s not hidden; we print a notice on our menus.” But that, too, is nonsense: Presumably, restaurants could apply that same rationale for extra fees to cover the cost of electricity, heat or linen service. I haven’t seen any reports yet that San Francisco hotels are adding a similar charge. But hotels aren’t shy about piling on other fees and charges.

So far, I haven’t heard of “health” fees anywhere other than San Francisco. But, as noted, bad ideas travel fast, and I wouldn’t be surprised to see it copied in one form or another by restaurants in other areas.

What can you do to avoid this fee? Presumably, not many of you would feel strongly enough about this minor scam to get up and walk out of a restaurant the minute you saw a notice about such a fee. And you probably wouldn’t feel like making a fuss when you’re paying your bill, either. But when you leave, you can certainly let the restaurant know that you resent this deception and that you won’t be returning.

I’ve noted before — and you have undoubtedly found out firsthand — that hidden mandatory fees have become a bane of travelers and of consumers generally. The reason seems clear: As more and more of you use the Internet to compare prices, suppliers find it increasingly important to make their first-screen prices look as low as possible. As a result, they’ve taken to carving out part of what should be the true base price and instead adding it in only later — sometimes before you buy, sometimes not until later.

Currently, mandatory extra hotel fees are far more troublesome than restaurant fees. Trip-Advisor (tripadvisor.com) posts more than 72,000 traveler reports of unexpected hotel fees of various types. Although some of those reports obviously cover the same hotels, the number of hotels resorting to this deception has got to be in the thousands.

Normally I write about practical information travelers can use, and I avoid taking “there oughta be a law” soapbox positions. But it seems to me that hidden mandatory fees are becoming prevalent enough to warrant some sort of government action. The Federal Trade Commission has the authority to police deceptive advertising, but it moves at a glacially slow pace and even then gives wide latitude to miscreants. What consumers need is some sort of overall national “buyability” standard for advertised prices, along with robust enforcement authority. Certainly, such a requirement is workable; it works pretty well right now for airfares.

Copyright © 2010, Tribune Media Services

From the Tip20! Forum by ~anonymous~
Tip20! Forum Contributor

Please take a minute to read.
Tipping your server at a restaurant has been a long-standing American tradition. While tipping 15% of the total bill has been the standard for a long time, that tip can vary depending on the service you receive. Here are a few ways to determine how much you should tip.

1.) The friendliness and attitude of the server has got to be a top priority in determining a tip. The food could be wrong because of a chef’s mistake, the room temperature could be cold because the manager set it that way…but a server’s attitude is nobody’s responsibility but the server’s. Most people that go into restaurants are happy and looking forward to eating a nice meal and not having to do the dishes afterwards. If you get a server with a poor attitude who seems “put out” by having to serve you, a very small tip, if any, would definitely send him or her a message. You should never have to put up with that. By the same token, a server who is happy, smiles a lot, and seems to thoroughly enjoy waiting on you, should definitely get 20% or 25% for making your evening even more pleasant.

2.) The food is certainly a factor. If your order comes out wrong, it may have been a chef’s mistake, but it’s something the server should have noticed before it was set in front of you. The quickness in fixing your order is important. If they fix it in five minutes, I wouldn’t hold it against the server. If the server seems to be bothered by the fact that you’re complaining about the order being wrong (again, there’s the attitude factor) or takes another 20 minutes to get you the correct order, a deduction from that 15% standard is certainly justifiable.

3.) Is your glass filled in a timely manner? A good meal is often not a good meal if you don’t have anything to wash it down with. If you go more than a few minutes without a refill, a slight deduction of the tip would be in order. On the other hand, if your glass is constantly filled to the rim, a slight increase should be given.

4.) The overall pace of your meal is important. You shouldn’t be getting your main meal one minute after your appetizer arrives. You shouldn’t have to wait five minutes to get the Parmesan cheese or ketchup that you asked for. And after your plates are cleared and you’ve had dessert, you shouldn’t have to wait 15 minutes for the check. Your meal should flow smoothly, from the time you sit down to the time you leave. While tipping 15% is easy enough to do, the tip should mean more to you as a patron. Servers make very little salary ($2.13 / hour) , living mostly on the tips they make. If they’re do a standard job, 15% is fine. But tipping more for an exemplary job can be extremely rewarding. And tipping less for an inadequate job could send them a message that they need to work harder or change their attitude.

A little quiz for those of you who have never waited tables:
1. What is the average hourly wage of a server?
2. How much should you tip your server?
3. Is it OK to verbally abuse, throw your food, your drink, even your cigarettes, at your server?

• If your answer to the first question was minimum wage, or more, you’re not even close.
• If you said “as much as I think he deserves” for No. 2, again, not even close.
• And if you laughed at the third question, fine, but don’t think it doesn’t happen.

LESSON TIME
Here’s your first lesson in diners’ etiquette: Remember that your waiter is a person. She doesn’t live just to serve you. More than likely she waits on you so she can pay the bills while she puts herself through school.

DON’T GET CHEAP
Here’s your second lesson: Your server’s livelihood depends on your tip. Restaurant owners (in many states) are not required to pay their employees more than $2.13 an hour because tips can be considered part of wages.
Just ask server Kim Harris, who works at Awful Arthur’s at Towers Shopping Center in Roanoke. Harris recently received a $49 tip, which sounds pretty good until you find out the check totaled $520. In the land of 20 percent tips, this one should’ve been $104.
“They still stiffed me even though they told me the service was great,” Harris said. In restaurant lingo, that’s known as the “oral tip.” And you wonder why your server isn’t always as friendly as you expect.
When you have a bad day at work it most likely doesn’t affect your salary, but in the service industry, one off remark and you’re not getting a tip, or at least not a decent one. All because someone didn’t give you the benefit of the doubt.
While on the subject of tipping, here’s a rant on the forum site bitterwaitress.com written by an anonymous server in Roanoke: “They come in once a week, every week and only leave 50 cents per person. They get extra refills, extra dressings, to-go drinks and are always complaining about SOMETHING! Stop coming in if you don’t like the food OR service! I’ve gone out of my way to actually be RUDE to these b—–s and they keep coming back! Even if you’re polite … no difference in tip! If all you can afford is 50 cent tips, then go to McDonalds and buy an extra side of fries! I don’t need your pity change!”
If this is you, there’s your wake-up call.

R-E-S-P-E-C-T
Another good rule of thumb? The Golden one. Respect your server. Just to reiterate, he’s there to serve you, but he’s not your servant.
“I had a guy cuss me out about his tab because he thought he was paying more than he should,” said Awful Arthur’s bar manager Chad Skeens. “When I walked by him, he flicked a lit cigarette at me so I had to bar him from the restaurant.”
A lit cigarette? Come on. Talk about being a jerk.

MORE TIPS
• Once you’ve been seated, don’t take it upon yourself to switch tables. Restaurants have a seating chart and certain sections belong to certain servers. You just might move to a section that just got “sat” and you’ll mess up the flow. Oh, and along those lines, don’t move another table next to yours if more friends show up. That other table is a potential tip for your server. Ask what can be done to accommodate your party.
• Try to let your server know everything you might need ahead of time. If you want a side of ranch dressing and your drink refilled, tell him both at the same time so he doesn’t have to make extra trips.
• Sometimes it’s tough to decide what you want to order, but if you tell the server you’re ready, be ready. If it’s busy, she doesn’t have time to wait for you to decide when she could be helping other customers or helping her fellow servers. And if you have a small child, order for her if she can’t make a decision. Time is money.
• If you’re seated at a table, don’t go to the bar to order a drink. Then you must pay the bartender instead of your server. Your server will gladly get you a drink.
• Don’t name drop in an attempt to get something free if you’ve only met the owner once or twice.

Now pass this around to all your friends and family to read. I’m sure that this is something that we have all thought about at one time or another. I am a server myself. I found this on a web site. I have talked to a lot of people that don’t realize a lot of this information, or are unaware. Remember you should want us to be just as happy as you want us to make you during your visit. You will definitely find that a server who is in a good mood, will give you better service and be much happier to serve you. Saying I have done a good job, and tipping awful (oral tip) is worse than no tip. Table turns are very important for your server. When the restaurant is busy think before you hang out for a long time, or tip for your stay and not just the bill. When people come in and sit for 2-3 hours having conversation remember that the server could have had several tables for the one you are holding. And last but not least, I have never worked in a restaurant where a server only had one table. Please try to be considerate when your server has many customers and you see that person is very busy, and just take into consideration that you are not the only person in the restaurant. Thank you and don’t forget to pass this on.
~anonymous~