Uncle jacks steak house wants to add a kitchen staff tip (tax, restaurants)

[Dave 92 LSC]

Originally Posted by sirtiger

i bought 10.99 a lb bone in rib eye today. It tasted better than uncle jacks hands down

Great every time I’ll pass pilándome on a train I’ll think about that steak you cooked.

Share the cooking steps you took at least. Skillet? Owen?

[sirtiger]

Originally Posted by Dave 92 LSC

Great every time I’ll pass pilándome on a train I’ll think about that steak you cooked.

Share the cooking steps you took at least. Skillet? Owen?

charcoal grill! easy peasy!

[mathjak107]

I have had some good steaks we cooked but nothing I have ever had compares to a good aged steak cooked in one of these commercial 800 degree ovens which is how they are done

[Dave 92 LSC]

Originally Posted by mathjak107

I have had some good steaks we cooked but nothing I have ever had compares to a good aged steak cooked in one of these commercial 800 degree ovens which is how they are done

Luger takes them out mid cook, lets them rest a bit and then in the oven the steak goes again for a bit more.

Just came back from there, had to get a gift certificate.

[mathjak107]

Originally Posted by Dave 92 LSC

Luger takes them out mid cook, lets them rest a bit and then in the oven the steak goes again for a bit more.

Actually they heat them on those plates to 800 degrees and they let them cook to how you want it on the plate….

All these places have ovens that can go twice as hot as we can at home ….it sears them and cooks them in a way we can’t

[Dave 92 LSC]

Originally Posted by mathjak107

Actually they heat them on those plates to 800 degrees and they let them cook to how you want it on the plate….

All these places have ovens that can go twice as hot as we can at home ….it sears them and cooks them in a way we can’t

That explains it.

[94nasupra]

I’m ok with him adding the option. I’m not going to do it though. But I can only imagine what a waiter/waitress and a bartender pull In at some of these steakhouses if they don’t have to tip out the back I don’t think the customer should. But if the customer wants to go head.

[Kefir King]

At JAck's prices, let the OWNER pay his kitchen staff.

[sirtiger]

Originally Posted by Kefir King

At JAck's prices, let the OWNER pay his kitchen staff.

or just get rid of the whole tip ritual

[mathjak107]

The wait staff wouldn’t want to see tips go as no one is going to pay wages that high like they make in higher end restaurants