My wife and I have enjoyed previous trips to Simpson's-in-the-Strand in
London and would like to go there again on our next visit to London. (I know
it is considered by some to be a bit outdated and not up to the quality it
was once, but we have personal associations that make it a special place for
us.)

My question is how and how much to tip the carver. We know that he is
supposed to get a tip, but we have never found the proper time and place to
give it to him. Doing so at the table as he carves seems strange, and he is
never available when we are leaving the restaurant. What is the accepted
procedure? And how much would be an appropriate for a carver who has served
meat to a table of two people?

Thanks for any help any of you (especially you who live in England) can
offer.

Ron
Fredericksburg, VA

"raaudet" <[email protected]> wrote in message
news:[email protected]. ..

> My question is how and how much to tip the carver.

UKP 2 is appropriate.

> Doing so at the table as he carves seems strange

That's the time to do it - when he is just about to leave your table.

Ian

On Mon, 12 Feb 2007 08:12:16 -0000, "Ian F."
<[email protected]> wrote:

>"raaudet" <[email protected]> wrote in message
>news:[email protected] ...
>
>> My question is how and how much to tip the carver.
>
>UKP 2 is appropriate.
>
>> Doing so at the table as he carves seems strange
>
>That's the time to do it - when he is just about to leave your table.
>
>Ian
>
While he still has the knife in his hand, so be sure
to give a generous tip.

On Mon, 12 Feb 2007 08:05:50 -0800, irwell <[email protected]> wrote:

>On Mon, 12 Feb 2007 08:12:16 -0000, "Ian F."
><[email protected]> wrote:
>
>>"raaudet" <[email protected]> wrote in message
>>news:[email protected] m...
>>
>>> My question is how and how much to tip the carver.
>>
>>UKP 2 is appropriate.
>>
>>> Doing so at the table as he carves seems strange
>>
>>That's the time to do it - when he is just about to leave your table.
>>
>>Ian
>>
>While he still has the knife in his hand, so be sure
>to give a generous tip.

If they haven't tipped so far, why start now?
--

Martin

On Mon, 12 Feb 2007 17:09:07 +0100, Martin <[email protected]> wrote:

>On Mon, 12 Feb 2007 08:05:50 -0800, irwell <[email protected]> wrote:
>
>>On Mon, 12 Feb 2007 08:12:16 -0000, "Ian F."
>><[email protected]> wrote:
>>
>>>"raaudet" <[email protected]> wrote in message
>>>news:[email protected] om...
>>>
>>>> My question is how and how much to tip the carver.
>>>
>>>UKP 2 is appropriate.
>>>
>>>> Doing so at the table as he carves seems strange
>>>
>>>That's the time to do it - when he is just about to leave your table.
>>>
>>>Ian
>>>
>>While he still has the knife in his hand, so be sure
>>to give a generous tip.
>
>If they haven't tipped so far, why start now?

STUPID QUESTION!!!!! But that could be expected!

"raaudet" <[email protected]> a écrit dans le message de news:
[email protected]...
> My wife and I have enjoyed previous trips to Simpson's-in-the-Strand in
> London and would like to go there again on our next visit to London. (I
> know
> it is considered by some to be a bit outdated and not up to the quality it
> was once, but we have personal associations that make it a special place
> for
> us.)
>
> My question is how and how much to tip the carver. We know that he is
> supposed to get a tip, but we have never found the proper time and place
> to
> give it to him. Doing so at the table as he carves seems strange, and he
> is
> never available when we are leaving the restaurant. What is the accepted
> procedure? And how much would be an appropriate for a carver who has
> served
> meat to a table of two people?
>
> Thanks for any help any of you (especially you who live in England) can
> offer.
>
> Ron
> Fredericksburg, VA

No tipping in France or in Belgium.

Michel

On Mon, 12 Feb 2007 17:24:48 +0100, "Hemingway" <[email protected]> wrote:

>
>"raaudet" <[email protected]> a écrit dans le message de news:
>[email protected]...
>> My wife and I have enjoyed previous trips to Simpson's-in-the-Strand in
>> London and would like to go there again on our next visit to London. (I
>> know
>> it is considered by some to be a bit outdated and not up to the quality it
>> was once, but we have personal associations that make it a special place
>> for
>> us.)
>>
>> My question is how and how much to tip the carver. We know that he is
>> supposed to get a tip, but we have never found the proper time and place
>> to
>> give it to him. Doing so at the table as he carves seems strange, and he
>> is
>> never available when we are leaving the restaurant. What is the accepted
>> procedure? And how much would be an appropriate for a carver who has
>> served
>> meat to a table of two people?
>>
>> Thanks for any help any of you (especially you who live in England) can
>> offer.
>>
>> Ron
>> Fredericksburg, VA
>
>No tipping in France or in Belgium.

or in the Netherlands it is already included in the bill.
--

Martin

"Martin" <[email protected]> wrote in message
news[email protected]...

> or in the Netherlands it is already included in the bill.

Tipping the carver at Simpsons is slightly different. It's a tradition.

The OP e-mailed to thank me for the advice - he's only not tipped so far
because he didn't know how much/little would be correct.

Ian

On Mon, 12 Feb 2007 17:09:15 -0000, "Ian F." <[email protected]>
wrote:

>"Martin" <[email protected]> wrote in message
>news[email protected].. .
>
>> or in the Netherlands it is already included in the bill.
>
>Tipping the carver at Simpsons is slightly different. It's a tradition.
>
>The OP e-mailed to thank me for the advice - he's only not tipped so far
>because he didn't know how much/little would be correct.

I hope he will give the carver the backlog of tips.
--

Martin

Martin <[email protected]> wrote:

> or in the Netherlands it is already included in the bill.

I always leave a tip if the service has been pleasant. As you can guess,
that doesn't end up costing me a lot of money, but I hope I will be
remembered as "that stupid guy who leaves a tip even though it's not
necessary" and get better service next time.

B;


--
Encrypted e-mail address. Click to mail me:
<http://cerbermail.com/?nKYh3qN4YG>

On Mon, 12 Feb 2007 18:19:14 +0100, [email protected] (Mister Bartlett) wrote:

>Martin <[email protected]> wrote:
>
>> or in the Netherlands it is already included in the bill.
>
>I always leave a tip if the service has been pleasant. As you can guess,
>that doesn't end up costing me a lot of money, but I hope I will be
>remembered as "that stupid guy who leaves a tip even though it's not
>necessary" and get better service next time.

Put out flags when it happens.

I guess you know that the obligatory tip is 15%? Mind you they don't charge you
for waiting for an hour to be served.
--

Martin

On Mon, 12 Feb 2007 18:22:26 +0100, in rec.travel.europe, Martin <[email protected]>
arranged some electrons, so they looked like this:

... On Mon, 12 Feb 2007 18:19:14 +0100, [email protected] (Mister Bartlett) wrote:
...
... >Martin <[email protected]> wrote:
... >
... >> or in the Netherlands it is already included in the bill.
... >
... >I always leave a tip if the service has been pleasant. As you can guess,
... >that doesn't end up costing me a lot of money, but I hope I will be
... >remembered as "that stupid guy who leaves a tip even though it's not
... >necessary" and get better service next time.
...
... Put out flags when it happens.
...
... I guess you know that the obligatory tip is 15%? Mind you they don't charge you
... for waiting for an hour to be served.

Is the food worth waiting that much??

On Mon, 12 Feb 2007 18:43:18 +0100, Magda <[email protected]> wrote:

>On Mon, 12 Feb 2007 18:22:26 +0100, in rec.travel.europe, Martin <[email protected]>
>arranged some electrons, so they looked like this:
>
> ... On Mon, 12 Feb 2007 18:19:14 +0100, [email protected] (Mister Bartlett) wrote:
> ...
> ... >Martin <[email protected]> wrote:
> ... >
> ... >> or in the Netherlands it is already included in the bill.
> ... >
> ... >I always leave a tip if the service has been pleasant. As you can guess,
> ... >that doesn't end up costing me a lot of money, but I hope I will be
> ... >remembered as "that stupid guy who leaves a tip even though it's not
> ... >necessary" and get better service next time.
> ...
> ... Put out flags when it happens.
> ...
> ... I guess you know that the obligatory tip is 15%? Mind you they don't charge you
> ... for waiting for an hour to be served.
>
>Is the food worth waiting that much??

No. We sometimes get up and walk out. Getting the bill is also difficult in some
places. I had a Dutch colleague, who said he just walked out after waiting a
reasonable time.
Planning your spring holiday Magda?
--

Martin

On Mon, 12 Feb 2007 18:51:47 +0100, in rec.travel.europe, Martin <[email protected]>
arranged some electrons, so they looked like this:

...
... No. We sometimes get up and walk out. Getting the bill is also difficult in some
... places. I had a Dutch colleague, who said he just walked out after waiting a
... reasonable time.
... Planning your spring holiday Magda?

No. The more I read this ng, the more I'm persuaded that I'll only see tulips and clogs
and windmills in photography... I'm a Magna Grecia kind of gal anyway. (No puns allowed!!)

On Mon, 12 Feb 2007 19:08:28 +0100, Magda <[email protected]> wrote:

>On Mon, 12 Feb 2007 18:51:47 +0100, in rec.travel.europe, Martin <[email protected]>
>arranged some electrons, so they looked like this:
>
> ...
> ... No. We sometimes get up and walk out. Getting the bill is also difficult in some
> ... places. I had a Dutch colleague, who said he just walked out after waiting a
> ... reasonable time.
> ... Planning your spring holiday Magda?
>
>No. The more I read this ng, the more I'm persuaded that I'll only see tulips and clogs
>and windmills in photography... I'm a Magna Grecia kind of gal anyway. (No puns allowed!!)

The Indians are setting up a copy of the Keukenhof in N India. It's only a
matter of time before they produce bulbs there too.
--

Martin