Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue.

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