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April 25, 2009

The Comment of the Week

I thought this was an interesting comment by BaltBabs under Portion Control that got almost no discussion.

Since you brought up restaurants cutting back in a bad economy, I thought I would ask about other tactics restaurants are using (if you want to call them tactics) to make it in a tough economy. I go out regularly and I've noticed some shady stuff going on. I don't know if it is coincidence or what, but in the past month or so I've been to at least four bars/restaurants that have overcharged me. I don't think it had anything to do with the crowd, as none of the places were packed or short on servers. Each establishment overcharged for two glasses of wine. I typically dine with my boyfriend and we both drink wine, so it could be pretty easy to not catch if we didn't check the itemized bill. I just find it odd...four places each overcharging for alcohol. Don't know if others have experienced this as well.

Posted by: BaltBabs | April 20, 2009 10:07 AM

I also want to mention the Robert of Cross Keys was in great form this week. There were about three comments of his that had me laughing out loud, including but not limited to his take on where to dine out to celebrate Earth Day:

I was thinking about just going outside and grazing for dinner. Unfortunately, we are now in the season of pesticide application at Cross Keys.

Posted by: Robert of Cross Keys | April 21, 2009 1:38 PM

Posted by Elizabeth Large at 9:53 PM | | Comments (4)


thats not the restaurant overcharging to make it through the economy, as the "restaurant" is not the one putting things on your check. it's called "padding" the bill to get the total higher so as to get a bigger tip. I have been in the biz for 31 years and can tell you from experience that if it happened to you 4 times (especially if you have been there before) it is because you are a lousy tipper. this is one way server get back at bad tippers, trust me servers always remember a bad tip and when they see you come in again they already have the notion to either give bad service or do something to make up for the money they lost.

the baltimoron,
Maybe you can grab the "lousy tipper" by the ankles and shake them upside down until enough money falls out.

If servers have such great memories, baltimoron, how is it that so many of them forget something the table ordered?

Lousy tipper, no. Maybe they are a baltimoron?

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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