ExtraMSG-

Whose extra bagels do have you have at K & Z's? Is Michael a different bagelmaker, or is he the Tastebed guy.

Incidentally, I agree that Tastebud ones are not NY-style, really, but they satisfy a craving. It's just the worst feeling, biting into a warm bagel, and realizing, this is bread, it isn't a bagel!

I'll surely try the Old Pharmacy Cafe, if they boil-n-bake, that's over half the battle.

QO

After the note in the Oregonian - which tipped me off to it - I've spent Sunday mornings in line at the Hillsdale Farmer's Market for Tastebud's fantastic old-world-style bagels.

My question is: where can I buy good bagels on a regular basis? Every time I ask a non-foodie friend they say, Have you tried Noah's? ARGH! That's not a good bagel (to me)!

Any suggestions? I'm looking for a dense, chewy, crispy-on-the-outside and soft-on-the-inside New York style bagel.

QO

Just wondering, it was asked early on... how do the po' boys stack up against the awesome ones at Lagniappe? Hush puppies in comparison? Service?

Thanks chefken.

This puts me an interesting spot. I'm certainly not against tip-pooling amongst hourly paid staff.

However, I do not like to work anywhere where illegal things might be going on. Is it way offbase, in your opinions, to just ask, "Are you a salaried manager/sommelier/host?" If so, then tips become an issue. If they're not salaried and functioning as mostly support staff and partly management, then it is legal all around.

I don't want to raise a fuss, but I don't want to be powerless either.

The BOLI website, incidentally, only said that tips belong entirely to the employee, unless standard tip pooling practices are used.

In the example given for the line cook/sous chef... putting him on salary not only cut his wages in that case, it would have prevented him from taking any tipouts from FOH staff, right? Why on earth, then, be salaried, or be mgmnt in this biz?

QO

I only thought it wouldn't be legal since a tip is considered a gratuity from patron to server, and any server choosing to share it is by choice. Tips must be claimed for taxes but they don't have to be shared. It just seems difficult to work, unless there is a cashier that collects all payment and dispenses tips at the end of the night.

In terms of personal taste, I wonder if it for me, indeed. Anyone out there worked in an environment like this? Did it, as I would hope, promote teamwork?

QO

Hello - newbie here -

I am not sure how to begin exploring this, but I thought this would be the place that either has the answer or knows where to get it.

Recent interview went great, and then I was told it is "tip pooling" house. Either between servers, or between a sole server and the floor manager/host/sommelier (same person, many hats). Is this legal? I was told it is all recorded on the books, so each person claims the tips they go home with. The split between servers is divided; with management, it wil depend on the night, could be 70-30, or 40-60, flexible as to the amount of work being done by the support staff person.

Any thoughts from other PDX industry pros? I'm used to kitchen tip outs, or support staff - busser - tip outs in Oregon, but this is the first time I've run into something like this. Thanks for any help!

QO

I spent some time in Salem - Boon's is a funky atmosphere, different from the rest of Salem, EVEN if it is a McMenamins.

I think the Ram allows smoking, but maybe in one section, or maybe only after a certain time? Lots of WU students there, but good TVs for sports, plus its a big place, so usually good people watching/gathering spot.

I'm wanting to go out for a nice lunch on New Years Eve - no time/ability to do dinner. Anyone have experience with a fancy and delicious lunch, complete with great service, that I can get when most places are probably prepping their hearts out for all the decadence of the evening?

Thanks much in advance!