Philadelphia Eagles Sure Do Drink Well

WINE TALK
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From a “Rookie” dinner at Del Friscos:

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(Setting aside the Remy Martin)

3x 09 Shafer Hillside Select 3 Liter ($7,950)
6x 05 Screaming Eagle ($20,970)
12x 06 Harlan Estate ($17,940)

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I’d like to see their tasting notes.

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As the saying goes, money can’t buy you good taste…!!!

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What’s with the crappy tip? $1704 on $56,809.

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I guess the Screaming Eagle was a no-brainer.

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3% auto gratuity? That cannot be the actual tip??? [scratch.gif]

Rather strange…

Cheers!
Marshall [berserker.gif]

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Wow?
For 16 people, the equivalent of 30 .750ml bottle’s were ordered plus the other drinks…
The iced tea must have been for the DD?

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Has anyone looked to see the % of the tip based on just the food costs? It’s getting more and more common not to include alcohol in the tip percentage because the mark-up is so high in restaurants.

A friend finally convinced me when he said, “You think I’m supposed to tip the waitor $45 on a $300 bottle of wine that only costs $100 at retail? NOPE.”

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re: Not tipping on full wine cost
I disagree
If you can’t afford / don’t want to pay the additional 15-20%, don’t buy the bottle

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You think they should tip an additional $9,000 just for the wine?

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I think it’s a disproportionate value of service. The work is no different for opening a $100 vs. a $1,000 bottle, until you start accounting for aged wines, decanting for sediment, and old cork (1970’s or older)extraction…and then I’d tip more. I don’t value the service any more from the server…so I’m not willing to tip a full amount based on the wine that has already been marked up 200-300%.

My tips are based solely on service…and the value that is placed on what the restaurant & server offers. I try to tip 30-50% on the cost of the meal at BYO’s because that allows me greater selection and I value that more than a great restaurant with a sub-par or over-priced wine list. I have tipped greater than 50% of the total bill once…that was some of the best service and I really valued the experience and attention from the server for my wife & I at the time. Servers work hard and deserve appropriate compensation. However, they do not deserve (no one does in my thoughts) a tip based on the inflated price of a wine at a restaurant that they have minimal effort in serving. Tips should be based on the cost of the food (w/o drinks) and start at 15% for average service with an opportunity to reach 50% based on stellar service. Just my $0.02

Not facts…just how I look at it.

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I think they could have comped the caramelised onions.

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I agree. Those onions probably threw off the taste of the Screagle. Thought those rookie contract were not so big anymore. Guess there is still a little pocket change to spread around to the veterans. [snort.gif]

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As soon as I saw the 3% tip, I knew this thread would turn into a “to tip on wine cost or not” thread. I agree with Kirk.

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By the way, I figured this was a put on when I posted it, and the Eagles confirmed it this morning on the radio. I was not sure whether it was a complete punk or some fake receipt they presented to a rookie as a punk. It’s a complete punk job from my understanding.

I still find it funny, especially their “go to” wines to jack up the bill.

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Yep. If you can afford to pay the restaurant these massive markups, you can afford to pay 20% more to the wait staff. Or don’t buy in the first place

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It’s a punk
Look at the first letter of each item purchased
Rock Paper Scissors rochambo

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I always tip on the full wine bill and also factor in comped dishes. I was surprised to learn that many top Somms are not included in the tip pool (because they are considered Management). This seems rather bizarre to me when I have tipped high because the service was so good and yet it was mostly the service of the Somm. I am not going to change my ways and agree with Peter.

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I heard they played credit card roulette…