American food blog “eating the road” has come up with one of the best uses for a flowchart I have ever seen. By answering some simple questions, you’ll be told where to go for your daily dose of crappy fast food. The chart points west coasters to the stores the rest of the country dreams of getting, and sends all Canadians to Tim Hortons.
The chart covers 16 of the most popular US fast food chains, and even takes your sobriety into account (only drunk people will survive sliders).
The Japanese love their beaujolais nouveau so much, they’re bathing in it.
At the Hakone Kowakien Yunessun Spa, a hot springs spa resort in Hakone, Japan, they’ve just celebrated the yearly uncorking of the new wine by pouring bottles and bottles of it into an open-air hot spring bath. The result is happy people in hot pink watered wine stinking of booze and loving it. Photo here.
Much like the way chocolate used all over the body in spas delivers endorphins without the calories, bathing in wine surely delivers antioxidants through absorption. It probably also gets you a little drunk, but just in case, they sip the wine while they’re in there, too.
This is an annual tradition (this was the fourth of their little bacchanals), so wine lovers, make your reservations for next year.
[via AFP]
It’s time to look at the festivals and events happening around the world, and this week has a particularly international selection of happenings. If you’re close and have time, then you have no excuse to get out and go!
If you make it to one of these events, let us know how it was, or if you know of an event that’s coming up, please let us know and we’ll be sure to include it in the next “Get out and go” round-up.
Tipping’s a tough nut to crack. Should you tip a housekeeper? Back in the day, the rule was leaving some cash only if your stay was 30 days or longer. Since then, however, it seems to have changed. And, what’s appropriate for a valet? Bellman? Skycap? Travel means tipping, and there are plenty of points at which you can expect to do this. If you go to the same hotel or use the same car service frequently, you may want to adjust your tipping habits, as well.
If these questions make you feel ignorant, you’re not alone. Michael Lynn, a prof at Cornell University’s School of Hotel Administration, has conducted to nationwide tipping surveys and has found that a third of the respondents don’t know to leave 15 percent to 20 percent of the tab at a restaurant. Throw hotels and drivers into the mix, and it’s unsurprising that the rules aren’t understood as clearly as they could be.
So, USA Today and I are helping you know what to tip and when. A recent article by Gary Stoller provides some good ideas, and I’ve tossed in a few of my own.
Valet: This one was news to me. Don’t drop cash to the guy who opens the car door or brings the car to the valet lot. Instead, pay the guy who brings it back, generally $2 to $5. I’ve been overtipping on this one for a long time.
Bellmen: These guys carry bags, so they’re earning their tips. Give ’em $1 to $2 a bag, more if you pack for a weekend like you’re moving in for a month. Heavy bag, as well, warrant an extra tip.
Maids: Once upon a time, maids were only tipped if you were staying for the long term. I guess this has changed, and you’re supposed to leave $1 to $5 daily. But, if you’ve been tipping valets for both drop-off and pickup, this should be break-even for you.
Concierges: Don’t tip for the basics. If you’re asking for directions, recommendations or simple answers, those are free. Did the concierge score hard-to-find tickets? A table at an impossible restaurant? Pony up: $10 to $50. Nonetheless, it’s your call. Vivian Deuschl, a vice president at the Ritz-Carlton chain, says that you should expect fantastic service, “There is no obligation to tip.”
Skycap: Pay for help when you check your bags curbside: $2 to $3 a bag is fine. If you have a lot of bags, throw in a little extra, a good rule to apply for the driver who takes you to and from the airport, too.
And, here are a few others …
Service matters: Tips are provided for the service you receive. If you receive unacceptable service, don’t offer a tip. But, if service is so bad that you aren’t tipping, it’s probably a good idea to call a manager and give your side of the story. First, it will keep you from getting shafted by other hotel employees when the word spreads. Also, it will alert the management to a problem with the staff. Be thorough, and don’t whine.
“No tipping” is sacrosanct: Some resorts have no-tipping policies. They always make it very clear up front. Also, they will tell you if there are any exceptions. Curtain Bluff, in Antigua, doesn’t allow tips and makes alternatives clear (there’s a charity on the island). The spa is a “tipping zone,” however, and the front desk will let you know. If you try to tip in a no-tip hotel, the employee will probably let you know, but it’s best not to create the awkward situation at all.
Special requests: Think beyond restaurant reservations and event tickets. If the concierge does the impossible for you, shell out for it. I’m thinking of several super-luxury favors I’ve heard (sorry, can’t reveal them) from industry insiders. If you’re rolling in the big leagues, don’t bother carrying singles; you’ll need Benjies.
Be realistic: Tip what you can afford. You don’t need to toss around boatloads of cash that you don’t have. It may feel good to be a big tipper, but the high you get now will hurt like hell later. Remember that you’ll need to live with the financial situation that you create while on vacation.
Don’t tip from guilt: You don’t have to solve the financial crisis on your own. The recession has led to a travel industry slump, which means hotel employees won’t be making as much. Think of it this way: these guys aren’t buying more of what you make just to help you out. So, don’t think you need to return the favor.
Know your environment: There is a lot of mileage between Eden Rock and the Holiday Inn: don’t expect the same tipping strategy to work at both locations.
[Photo by AMagill via Flickr]
Tokyo is the top dining city in the world, according to the latest Michelin Guide. With 11 restaurants at three stars, it’s pushed past Paris, the former top dog in the culinary world. Eight of the nine Tokyo restaurants with three starts retained their Michelin ratings year-over-year, and three were bumped up from two stars to three for 2010. Paris has only 10 three-star restaurants in the 2010 Michelin Guide, and New York only has four.
According to Oyvind Naesheim, Nobu Hong Kong’s executive chef, “Tokyo is an unbelievable city for food,” continuing, “The passion and perfection at some top Tokyo restaurants show us why this city is so outstanding in fine dining.”
Two thirds of the 197 Tokyo restaurants listed by Michelin focus on Japanese food, focusing on common styles includingfugu, soba, sukiyaki, tempura and sushi. Three of the 11 three-star spots went to French Restaurants.
In total, Tokyo has 261 stars, more than any other city in the 23 countries that Michelin covers. Look for the list of Tokyo three star restaurants after the jump.