Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
What’s happened to cash in restaurants? The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Also did you know when you leave a 20 per cent tip the restaurant pays the 3 to 5 percent credit card fee on the gratuity? (The server, fortunately, gets the full amount of the tip.) Chef Andrew suggests leaving the tip in cash. Better for the server, too. Chef Andrew explains…
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