Tag Archives: eating out

Should you tip more if you’re a gluten free diner?

Posted on March 29, 2012 | Leave a comment

Dining out on a gluten free diet usually goes one of two ways – either the waitstaff and kitchen are awesome and accommodating… or they have no clue what they’re doing and treat you like you’re a total pain in their collective butts. So, if the waitstaff and restaurant treat you well, don’t gluten you, and are helpful – should you show them the money?

The obvious first answer that comes to mind is a resounding YES! Of course you should show your appreciation to your server by giving them a larger-than-average tip.Usually I tip a standard 20%, unless the service is amazing (ie: they made something special just for me, gave a bunch of helpful suggestions, or just didn’t make me feel like I was a bother). Then I’ll go up to 25%.

However, sometimes I wonder if I’m actually being a pain, or if it’s all in my head. I’ve seen “regular” patrons at restaurants treat their servers like total crap, or make requests that seem to be more or equally as bothersome as asking about gluten free options.

So, should accommodating gluten free diners be considered “above and beyond”? Or just part of the job description for servers?

In general, I think if the server is average, you should tip them average. I consider average service to include: knowing what items on the menu are gluten free (or be willing to check with the chef), and then making sure the kitchen knows that your dish needs to be gluten free.

Anything more than that is a call for celebration – those servers know what they’re doing.

These are the type of things I tip 25% for:

  1. Making suggestions to make the meal great (“The dressing that comes on the salad isn’t gluten free, but this other one is. We can also add some nuts to replace the croutons.”)
  2. Offering equivalent substitutions (“The french fries aren’t gluten free, but we can substitute a baked potato, side salad, roasted vegetables, or chips.”)
  3. Being nice (“No problem, I’ll make sure the chef knows you’re gluten free.”)
  4. Getting into it (“My sister is gluten free! She loves the milkshakes here. Have you read this cookbook?”)

What do you think? Should we tip waiters more for “dealing with” gluten free diners?

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DC Restaurant Week: Art and Soul

Posted on August 22, 2011 | 3 comments

Last week was restaurant week in DC. I loved restaurant week in NYC because you could try out some of the city’s best eateries for just $35 for three courses. While it was sometimes difficult finding a menu with a gluten free option for each course, I got to try places like Mesa Grill and The Breslin for a fraction of the normal price.

So when I saw Art and Soul on the list of restaurants for DC’s restaurant week, I jumped at the chance to taste Art Smith’s menu. If you don’t know Art, he’s the hilarious Southern chef who was on Top Chef Masters. I checked out the restaurant week menu ahead of time, and was sold at “buttermilk-ricotta panacotta, macerated peaches, local honey”.

Everyone else started their meal with this lovely gluten-fest of bread.

I chose the soup as my first course – heirloom tomato, minus the breadcrumbs that usually come on top. It was a nice starter – there were really spicy peppers as the garnish, plus it was just so pretty.

One of my friends got the shrimp and grits, which I would have gotten, but I would have had to ask them to omit the andouille sausage, and I didn’t feel like making a fuss with every course. I told the waitress that I had a gluten allergy, but she wasn’t overly accomodating.

Doesn’t it look so yummy though? That’s pickled okra on top.

I originally wanted to get the flounder as my main course, but I wasn’t sure what was in the sauce, and I didn’t feel like pestering the waitress with more questions, so I got the “dirty rice”. Basically like a risotto with sauteed mushrooms on it. Again, it was good, but more of a side dish in my opinion than a main course.

For dessert they didn’t have the panacotta on the menu! Such a bummer.

I hate when my only option is sorbet or ice cream, it’s kind of torturous to watch everyone else indulge in bread pudding and chocolate tortes while you eat the same thing that’s on the kid’s menu.

I asked them to put on some whipped cream to make it a bit fancier.

All in all it was a run-of-the-mill dinner for me. My fabulous company made up for the small portions and utter lack of protein in my meal. The atmosphere is great there too, but the service…not so much. It seemed like they were not very happy that it was restaurant week, and were lowering their standards.

I still love you though, Art Smith. And even though this experience didn’t blow my mind, you are still a top chef in my book.

This dinner also reminded me what a difference having an understanding/enthusiastic server can have.  Have you ever made compromises on your dining decisions because of a server?

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