WaiterBuddy

Haha! Truffles go great with Mac and Cheese. Pair with either a sweeter, acidic white OR a very tannic red to balance against the fat.

Per our sommelier, we are going to have to get you an application.

Agreed.

However, different liquors go well with different styles of Mac and Cheese.

Easy Mac could go better with Steel Reserve.

There's a bit of a difference between the tip I get to take home and the tip the customer leaves as we end up tipping out all the staff below us.

But the largest tip received from a customers standpoint was about $4000, to which I left the day with about half.

The clientele dress differently, perhaps discuss different things at the table, have a different net worth, but for the most part, are largely the same.

The expectations are a bit greater when two people can pay anywhere from $500-8000 for dinner depending on wine and food ordered versus $40 for two at "normal" restaurants. Our guests demand precision service, perfect food every visit, and to be there at a moments notice. We overstaff the restaurant intentionally to be able to do this, but mistakes still happen.

Despite that, when we have guests that are ready to complain, I've seen similar arguments and passion at normal restaurants and high end restaurants and they are about the same. Except I'll get the occasional, "We paid $xxxx.xx for this!"