We returned from vacation yesterday. We spent some time in Reims and had the great pleasure to eat at L'Assiette Champenoise. It was wonderful, amazing food and really friendly, excellent service. The chef even made the round of the dining room and we asked if we could get a picture with him and he cheerfully crouched down between my wife and I with his arms around us while one of his dining room staff took the picture. Wonderful experience with a very creative fixed course meal and wine pairings. What a Michelin 3 star place should be. I highly recommend it.

i think it was shortly after michel richard (i dont think a big name outside DC) opened his restaurant at ritz carlton tysons, i saw him there at dinner, and he ended up joining a family (with children) that was having dinner

I got reservations!
 

I have been to the following (all last year):
1. Alinea (Chicago, US)
2. French Laundry (Yountville/Napa Valley, US)
3. Le Bernadin (New York City, US)
4. Le Arpege (Paris, France)

I just got reservation for November for:
1. NOMA!!!!!!!!!! (Copenhagen, Denmark)
2. Geranium (Copenhagen, Denmark)

Revervations not open yet for:
1. Le Chateaubriand (Paris, France)
2. Septime
3. Frenchie

4. Ledbury
5. Steirereck (Vienna, Austria)

Already mentally planning my meals for Tokyo 2016.

Congrats on Noma and Geranium! I loved them both. And if you get The Ledbury, that is my favorite in London.

Thanks!!

Very important question: How much do I tip at Noma and Geranium?

I always struggle when they say tip included and leave a line on the check for tipping.

what a great list thucanhho!

Sushi Sharaku in Akasaka (Tokyo). Absolutley the best I've ever had. Afterwards stroll down the street to Le Connoisseur Cigar bar for a scotch and Cuban.

I always say tip as you feel is appropriate based on local custom. I tipped more at Geranium than Noma partly because I happened to have a fantastic repertoire with our serving team at Geranium--I think it was about 15% there versus 10% at Noma, based on the recommendations of my Danish friends who were dining with me at both. I don't tip on wine, generally.

How many of you guys tip additionally when they say service included?
And if so, how much?

I have a hard time with this - as I was just at French Laundry and Meadowood - both of which said that service was included.

When service is indicated as having been included, i most often do not tip more--unless the service was particularly phenomenal or personalized in such a manner as I think warrants additional tip. That definitely was the case for me at Geranium, where they opened a special bottle or two of older vintage wines for me because I had questions about the pairings and choices. My pairings at Geranium were some of the best I've ever had. (L20 in Chicago this past May was another example of amazing wine pairings.)

It depends on the country - and the amount of included gratuity. In countries where tipping is usual - if a gratuity of 20% or higher is included - we don't add extra - because we usually tip 20% for the service we expect and usually get at nice restaurants. If the included gratuity is < 20% (it's usually 15% or 18%) - we usually round up to 20% (assuming there's a line on the bill to add extra - which there usually is). In countries like Japan - there is no tipping - so we don't tip.

Our next destination is Singapore - where the included service charge is apparently usually 10%. And - if I believe people who've been there/live there - servers don't get this "service charge". So - if the service charge is 10% - we will probably add another 10% to that - and pay the extra in cash. Something to discuss with our hotel concierge when we get there.

We tip on the total amount of the bill - including alcohol - but excluding tax and any included gratuity. There is often as much - if not more - service - required for serving alcohol - especially wine/champagne - as there is WRT food. Things like not pouring too much - refreshing one's glass at appropriate times - dealing with lots of glasses if you're doing wine pairings - etc.

I don't understand bhrubin's logic in this regard - and perhaps he can explain it to me. Alcohol is often 25-50% of our total bill. We had an anniversary dinner at a local restaurant this week - and it did an excellent "special menu" for us that the chef brought us personally - course by course. We had a somewhat expensive bottle of champagne - which our server served a little at a time - making sure it was always correct temp. And then my husband switched to red wine (new glasses). Don't see why service of beverages should be treated differently than service of food.

In terms of tipping on wine - I suggest reading this excellent article:

http://dinersjournal.blogs.nytimes.c...ype=blogs&_r=0

Perhaps the rules might be somewhat different when you're ordering a single bottle that costs $500-1000+ - but I don't recall my husband and I ever ordering a bottle that cost more than about $300 (I don't even drink most wine - too acidic/doesn't agree with me - only champagne). In which case most people agree that normal tipping rules apply.

I guess if one doesn't tip on alcohol - why would one ever tip a bartender?

We also add something extra for extra service we receive from a maitre 'd or a sommelier - usually paid in cash. But people like this are increasingly rare in these days of more casual - although still expensive - dining. One is often relegated to a single fixed menu (no need for a maitre 'd) and a single set of wine pairings (no sommelier). We also - when applicable - tip valets who park our car - wash room attendants - etc. If a person helps us - we give an appropriate tip in countries where tipping is expected/appreciated. Robyn

When we dine out, we normally either bring our own wine (we have an extensive cellar, and we have a wine suitcase permitting us to travel with up to 6 bottles) or we most often order a wine pairing with a tasting menu--and the nicest possible wine pairing available. When we order such a wine pairing with tasting menu, we tip on the total bill (less tax).

In the less common examples when we order a bottle or two of wine specifically, we don't normally tip on the price of the bottle (since we often buy premium bottles) but on the price of the cheapest bottle of that type of wine on the menu--since good wine service shouldn't cost more in tip in our opinion just because the bottle is more expensive.

We always tip on other alcohol (cocktails, etc) as if it was just another part of the meal/bill, whether it be at the restaurant or at the restaurant bar before dinner.

We are pretty generous tippers, so our tip is less about the alcohol/wine and more about the overall quality of service--and for us, about how engaging and friendly that service is. When we have tremendous service, as I did at Geranium, I tip well above what is expected--and the server has occasionally commented on it.

I will comment on my own question. We were at Alinea with a party of 4. If you have been there, you know that you pay for the tickets, which include service, way ahead of time. The only portion left was beverage. Our beverage bill came to $500 with tip included. I inadvertently tipped an additional $100 and was reminded by staff that tip was included. I made no changes, but it does indicate to me, at least at Alinea, that additional tip is not expected.

My first run it with the tip included but a separate line on the bill for gratuity was at French Laundry. I left nothing additional and, to this day, remember it as a total faux pas.

When is Paris and tip is included, I add 10% when the service is intense.

My US tipping: minimal of 20% for all restaurant. It remains closer to 20% at expensive restaurants. Up to 50% at cheaper establishments when I am with my young kids since there is so much more effort to clean up after them.

So in answer to my question, since service is not included, sounds like around 15% for Noma and Geranium.

I'm taking my sister to Europe (Paris/Copenhagen) for her 1st trip. I feel bad that the focus will be food, rather than sightseeing, but not so bad since she will be eating at Noma, Geranium, Septime, Chateaubriand, etc at my expense (plus time and effort to get the reservations!)

I must say, I appreciate anyone who punctuates their argument with a good reference and I very much enjoy this one.

I would also like to point out that bhrubin, as well as myself, are ladies.

I wish FT has a gender notation. Another poster called me "bro."

I'm dying laughing, so no offense taken...but I am a man. A gay man, but still a man. :-) My husband will be very amused.