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Leave two separate tips?
May 21, 2009 6:44 AM   Subscribe

Why are there two lines to leave a tip at Trader Vic's?

In the US here....after dining at Trader Vic's recently, I was surprised to see two lines on the credit card slip for leaving a tip: one for "captain" and one for "waiter." There's a nautical theme and all there, so does captain=maitre d'/hostess? I've never seen a tip line specifically for that. Anyone else see this, at Trader Vic's or otherwise? Or is this a new innovation thanks to the recession?
posted by Pocahontas to Food & Drink (5 answers total)
 
Google results for "tipping the captain."
posted by proj at 6:58 AM on May 21, 2009


Yes, I've seen this before, usually only at very 'fancy' restaurants.
posted by cooker girl at 6:59 AM on May 21, 2009


From Who's who in the dining room:

Captain: Oversees several tables in a section of the restaurant and has a team of staffers (front waiters, runners, back waiters, bus people) at his disposal. He stays in the dining room, making sure everyone in his section is having a smooth dining experience. He greets the table; takes appetizer, entree, dessert and coffee orders; and "drops" the check. He is also in charge of pacing the meal so that entrees don't arrive when you're halfway through your starter. At restaurants with table-side service, the captain is responsible for flourishes such as filleting fish or carving fowl. The position exists in the most formal New York restaurants (Per Se, Daniel and Le Bernadin); Spago, Patina and Osteria Mozza don't use them, but Providence and Craft L.A. do.
posted by amarynth at 6:59 AM on May 21, 2009


So if you just tip normally, on one of the lines, does that mean the other line gets $0?
posted by smackfu at 8:01 AM on May 21, 2009


I follow Miss Manner's tipping advice (from Miss Manners' Guide for the Turn-of-the-Millennium):

These rules hold regardless of the type of service, even that which consists only in pointing out the route to the salad bar. Service people are on full working duty during the meal. Worrying about how hard they actually work or exactly who should get tipped for what only upsets one's digestion. One need only add the appropriate amount to the bill and give the restaurant the problem of distributing it fairly among the various personnel.

posted by Wet Spot at 1:49 PM on May 21, 2009


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