skip_tracer t1_j4js99y wrote on January 16, 2023 at 5:06 AM

Reply to comment by CallMeMattF in Restaurant Week Returns to Center City Philadelphia. Which Spots Are Taking Part in 2023? by ColdJay64

you're exactly right. It was commodified, and instead of being an event like experience to spotlight local businesses it became budget shoppers way of getting a night out. Which I'm ok with in one sense, but when you work at one of the best restaurants in the city (which I did) and have to deal with people (Penn students and suburbanites mostly) making ridiculous demands and not understanding the point of the service it's maddening. I can't tell you how many times upon greeting I'd say "have you dined with us before?" and the response would be "yes last restaurant week". It was clear that the intention of building new clientele to bring back and see what we really did just didn't work.

CallMeMattF t1_j4l9jo2 wrote on January 16, 2023 at 2:52 PM

Yes, your last sentence sums it up perfectly. It was a teaser. “Here’s 4 apps, 4 entrees, and 3 desserts. Once you pick your jaw up off the floor, we’ll see you in a few weeks for the full experience.” But, nope, now it’s just packed and pushy for ten days downtown.

SouthPhilly_215 t1_j4lgkz4 wrote on January 16, 2023 at 3:42 PM

And THE WORST TIPPERS imaginable come outta the wood work. I worked for 15 years in restaurants and any time its a special early bird menu or a restaurant week menu or a valentines day menu, the people seem to be the worst tippers ever. I have a day job now, but I do a little Uber driving on the side, and again, the people I’m driving around during restaurant week are THEE WORST TIPPERS STILL!!! And in the car they reveal themselves. They talk about their plan when getting driven to the restaurant. They talk about ordering expensive drinks for the taste, saying they don’t like it, and then ordering another. Assholes man.

CallMeMattF t1_j4lhx8s wrote on January 16, 2023 at 3:51 PM

I never worked food and bev, but tipping has always started at 20% for me. Since the pandemic, 25% as long as I’m sure it’s all going to the driver (for delivery) or server (in-person dining). And, a little bragging, I just finished law school and I’m taking the bar in February. Hopefully that leads to an income that will allow me to dine out and such more often. My plan is to tip more as I make more. I’ve been going to the same barber since I moved into the city in 2014, and I’ve tipped more as I’ve moved jobs even though her prices have stayed the same.