Listen....I'm so fascinated with your ever-changing facial hair, I forgot what you were talking about (for a minute.) I think the pizza dough has been beaten to death here, but here's my two cents, plus the last two cents I gave on this topic, so that's four cents, and yes I always tip 20% unless someone is just a total @$$hole. It depends on my mood - sometimes I want a slice from a slice-slinging pizza joint, and sometimes I want a fancy pizza from an Italian brick oven place (remember the ricotta/garlic/brussels?) I also crave a certain vegan pizza (and I'm not vegan....wait, can we still use that term?) from Twisted Sheep in Naples, FL, although the cheese scares me...it's delicious, but kind of other-worldly, as if it's made from melted shower curtains. If I were closer to Chicago, I'd want a deep dish. It's all good to me.
My pizza story. First of all, I am not a big fan of pizza. I will eat it, but it has to be VERY good for me to go back to that particular one. An average tasting pizza is something I am never hungry for. During my life, I've had numerous pizzas, and a few lived up to my standards, but none of them ever came from a chain. And, being born and raised in the South (specifically Atlanta), I was never privy to that fantastic pizza that y'all in NYC take for granted. Until however I retired and moved out of Atlanta to the Georgia coast on Saint Simons Island. Here on the island, I experienced some decent non-chain pizza restaurants, but nothing spectacular until a New Jersey boy named Sal Cenicola opened a pizza place here. Sal was a professional boxer that retired to his passion of Italian cooking and pizza. He was also one of the nicest guys I've ever met, and when he tragically passed away from cancer a couple years ago, I felt like I had lost a best friend. Sal's pizza was true New York style, and there is nothing like it. He imported all the water and dough, so the pizza was truly New York good. I do a food blog here on the island, and when I reviewed Sal's place, I said "Sal's white pizza is so good, it should be classified as a Schedule 1 Narcotic." He loved that line and my review so much that I had to fight him every time I came in to keep him from comping me. If you are ever on Saint Simons Island, I suggest you do not leave until you have had a meal at Sal's. https://salsneighborhoodpizzeria.com/
With you on "ethnic." It should go the same way as the word "minority" in California, where the word used to mean "non-white" until white (non-Hispanic) became a minority too.
While we're at it, can we get rid of the "ethnic" section at the grocery store, too?
Both videos were about the pizza, so your thoughts on the tipping were not there. I am very interested to hear those thoughts, so please post the correct video soon.
Apr 18, 2022·edited Apr 18, 2022Liked by Andrew Zimmern
Brian is a wonderful writer/producer and a great person to boot. But where is your video/comments about tipping? I’m super curious to hear your thoughts.
First, I've been following you for years. I have always loved you for your cooking/food advice and the joy with which you share it. But also, your kindness and gratitude has been impossible to ignore and I appreciate that. Second, I loved that beard! Very Rasputin-ish if that is a thing. Third, tipping. I have spent my life supporting myself mostly as a writer (how I have traveled some of the same circles as the very talented Mr. Koppelman). The reason I mention this is that in my really good years (in Hollywood as a TV writing/producer) I spent a lot of money eating good food and at all sorts of very fine restaurants. Recently for the first time in my life (after a few more lean years than I want to mention -- my own doing and circumstances over which I had no control) -- I ended up working at a friend's restaurant. It was at the tail end of 2021 and he was having trouble finding people to work in this post-ish pandemic world . I've had a lot of jobs in my long life because I'm an artist natch -- but this was the first time I ever worked in a real restaurant. I'm sure it's not news to you that it's hard freaking work. Definitely not a job for a girl in her 50s. One hundred percent of my colleagues are at least 30 years younger than me. One of my "bosses" is 19. I mainly work on the take-out side but I've also helped the backwaiters by polishing, restocking, running food and clearing tables. Getting to my main point -- about tipping. I can only surmise that a server who says the tips are earned and should go to only waiters must not work with bussers and other support staff. The one thing I've learned is how important all those support jobs are to making sure that the waiter is able to give the best service. On a busy night, we turn over tables two to three times. If one thing in the chain of Things That Must Happen doesn't go right, everything gets backlogged and that waiter won't be able to do their job well. On a recent busy Saturday for example, we had a new dishwashing crew that wasn't able to keep up for part of the night. All of the sudden, we were short on things like roll-ups (silverware) and our pasta bowls. Sure, the waiter got the order in good time and the ravioli or spag was fired on schedule but when one of the cooks reached for a pasta bowl and didn't have any cleans ones or food was brought to a table and we were out of forks -- suddenly it shines a light on the sheer importance of every person in the line from dishwasher to busser to waiter to chef. I have learned that the most important person in the restaurant every night might not even be the chef or the owner or the manager nor the waiters but the person who runs the backwaiters and makes sure the tables are bussed, the food is run out on time (hands!) and the dishpit doesn't get backed up. It's a huge responsibility and the fact that they don't often get the same tip percentage as the waiters feels terribly wrong to me. You're right. The system is broke. We need a better way.
OK, Andrew, I've got an AMA question for you, based on a comment someone just left on another post. Two parts: One, is there anything in cooking that terrifies you, paralyzes you, keeps you from diving in? Two, what is your suggestion for overcoming kitchen paralysis?
I don't think I cooked my first duck until I'd been hunting for three years (I have Hank, so it's not like I was letting them go to waste) because I was terrified I'd mess it up, and it would feel like a crime to poorly cook - or possibly ruin - something that I worked so hard to bring home.
I overcame it when Hank went on a really long and grueling book tour and I was finally forced to cook or eat cat food. I never ruined anything, though I definitely didn't nail it every time.
I’ve never worked in restaurants. But absolutely felt your response & comments on tipping. Most business…function better when they feel part of a team. I personally hate the word TEAM at work, old bosses who overused the word but underdelivered on the behaviors spoiled it for me. As a manager of people…while we were not collecting tips to be shared…I made sure even the part time stock person working 12 hrs a week felt their worth and contribution. And I included them on business wins, and acknowledged their role in our success. Some people are BOH some are FOH, in any business! There is room for success in either!
More pizza talk…I’m a thin crust gal. Show me your paper thin bubbled blackened crust…and I’m loyal follower. And don’t over-sauce me. Paint, don’t pour it on. That’s what keeps me coming back.
Andrew regarding the comment about front the house and back at the house didn’t you start out in the back of the house and end up moving up to where you are now?
Anyone who knows where the sign "Tipping is not just a city in Russia" is gets a prize. Also, if the team would post the actual segment about Tipping, that would be awesome.
Listen....I'm so fascinated with your ever-changing facial hair, I forgot what you were talking about (for a minute.) I think the pizza dough has been beaten to death here, but here's my two cents, plus the last two cents I gave on this topic, so that's four cents, and yes I always tip 20% unless someone is just a total @$$hole. It depends on my mood - sometimes I want a slice from a slice-slinging pizza joint, and sometimes I want a fancy pizza from an Italian brick oven place (remember the ricotta/garlic/brussels?) I also crave a certain vegan pizza (and I'm not vegan....wait, can we still use that term?) from Twisted Sheep in Naples, FL, although the cheese scares me...it's delicious, but kind of other-worldly, as if it's made from melted shower curtains. If I were closer to Chicago, I'd want a deep dish. It's all good to me.
My pizza story. First of all, I am not a big fan of pizza. I will eat it, but it has to be VERY good for me to go back to that particular one. An average tasting pizza is something I am never hungry for. During my life, I've had numerous pizzas, and a few lived up to my standards, but none of them ever came from a chain. And, being born and raised in the South (specifically Atlanta), I was never privy to that fantastic pizza that y'all in NYC take for granted. Until however I retired and moved out of Atlanta to the Georgia coast on Saint Simons Island. Here on the island, I experienced some decent non-chain pizza restaurants, but nothing spectacular until a New Jersey boy named Sal Cenicola opened a pizza place here. Sal was a professional boxer that retired to his passion of Italian cooking and pizza. He was also one of the nicest guys I've ever met, and when he tragically passed away from cancer a couple years ago, I felt like I had lost a best friend. Sal's pizza was true New York style, and there is nothing like it. He imported all the water and dough, so the pizza was truly New York good. I do a food blog here on the island, and when I reviewed Sal's place, I said "Sal's white pizza is so good, it should be classified as a Schedule 1 Narcotic." He loved that line and my review so much that I had to fight him every time I came in to keep him from comping me. If you are ever on Saint Simons Island, I suggest you do not leave until you have had a meal at Sal's. https://salsneighborhoodpizzeria.com/
A moment of silence for that big beautiful beard.
With you on "ethnic." It should go the same way as the word "minority" in California, where the word used to mean "non-white" until white (non-Hispanic) became a minority too.
While we're at it, can we get rid of the "ethnic" section at the grocery store, too?
Both videos were about the pizza, so your thoughts on the tipping were not there. I am very interested to hear those thoughts, so please post the correct video soon.
Brian is a wonderful writer/producer and a great person to boot. But where is your video/comments about tipping? I’m super curious to hear your thoughts.
First, I've been following you for years. I have always loved you for your cooking/food advice and the joy with which you share it. But also, your kindness and gratitude has been impossible to ignore and I appreciate that. Second, I loved that beard! Very Rasputin-ish if that is a thing. Third, tipping. I have spent my life supporting myself mostly as a writer (how I have traveled some of the same circles as the very talented Mr. Koppelman). The reason I mention this is that in my really good years (in Hollywood as a TV writing/producer) I spent a lot of money eating good food and at all sorts of very fine restaurants. Recently for the first time in my life (after a few more lean years than I want to mention -- my own doing and circumstances over which I had no control) -- I ended up working at a friend's restaurant. It was at the tail end of 2021 and he was having trouble finding people to work in this post-ish pandemic world . I've had a lot of jobs in my long life because I'm an artist natch -- but this was the first time I ever worked in a real restaurant. I'm sure it's not news to you that it's hard freaking work. Definitely not a job for a girl in her 50s. One hundred percent of my colleagues are at least 30 years younger than me. One of my "bosses" is 19. I mainly work on the take-out side but I've also helped the backwaiters by polishing, restocking, running food and clearing tables. Getting to my main point -- about tipping. I can only surmise that a server who says the tips are earned and should go to only waiters must not work with bussers and other support staff. The one thing I've learned is how important all those support jobs are to making sure that the waiter is able to give the best service. On a busy night, we turn over tables two to three times. If one thing in the chain of Things That Must Happen doesn't go right, everything gets backlogged and that waiter won't be able to do their job well. On a recent busy Saturday for example, we had a new dishwashing crew that wasn't able to keep up for part of the night. All of the sudden, we were short on things like roll-ups (silverware) and our pasta bowls. Sure, the waiter got the order in good time and the ravioli or spag was fired on schedule but when one of the cooks reached for a pasta bowl and didn't have any cleans ones or food was brought to a table and we were out of forks -- suddenly it shines a light on the sheer importance of every person in the line from dishwasher to busser to waiter to chef. I have learned that the most important person in the restaurant every night might not even be the chef or the owner or the manager nor the waiters but the person who runs the backwaiters and makes sure the tables are bussed, the food is run out on time (hands!) and the dishpit doesn't get backed up. It's a huge responsibility and the fact that they don't often get the same tip percentage as the waiters feels terribly wrong to me. You're right. The system is broke. We need a better way.
OK, Andrew, I've got an AMA question for you, based on a comment someone just left on another post. Two parts: One, is there anything in cooking that terrifies you, paralyzes you, keeps you from diving in? Two, what is your suggestion for overcoming kitchen paralysis?
I don't think I cooked my first duck until I'd been hunting for three years (I have Hank, so it's not like I was letting them go to waste) because I was terrified I'd mess it up, and it would feel like a crime to poorly cook - or possibly ruin - something that I worked so hard to bring home.
I overcame it when Hank went on a really long and grueling book tour and I was finally forced to cook or eat cat food. I never ruined anything, though I definitely didn't nail it every time.
I’ve never worked in restaurants. But absolutely felt your response & comments on tipping. Most business…function better when they feel part of a team. I personally hate the word TEAM at work, old bosses who overused the word but underdelivered on the behaviors spoiled it for me. As a manager of people…while we were not collecting tips to be shared…I made sure even the part time stock person working 12 hrs a week felt their worth and contribution. And I included them on business wins, and acknowledged their role in our success. Some people are BOH some are FOH, in any business! There is room for success in either!
More pizza talk…I’m a thin crust gal. Show me your paper thin bubbled blackened crust…and I’m loyal follower. And don’t over-sauce me. Paint, don’t pour it on. That’s what keeps me coming back.
Andrew regarding the comment about front the house and back at the house didn’t you start out in the back of the house and end up moving up to where you are now?
TOUCHÉ Andrew... TOUCHÉ & Brav-O...!!!
Anyone who knows where the sign "Tipping is not just a city in Russia" is gets a prize. Also, if the team would post the actual segment about Tipping, that would be awesome.