Anonymous wrote:Thanks all. The situation was sort of like this:
2 x $140 Prix fixe meals
1 with wine pairing

Young sous chef took off 1 meal. Would he have to had paid full price for this? The bill came with meal cost subtracted and our dinner deposit subtracted.

We will find a way to make it up to him, and appreciate the gesture. There’s no way he has the income to do this. I was just hoping he at least got a break from the establishment.

No. This is not a thing.

Thanks all. The situation was sort of like this:
2 x $140 Prix fixe meals
1 with wine pairing

Young sous chef took off 1 meal. Would he have to had paid full price for this? The bill came with meal cost subtracted and our dinner deposit subtracted.

We will find a way to make it up to him, and appreciate the gesture. There’s no way he has the income to do this. I was just hoping he at least got a break from the establishment.

The servers/bartenders don’t pay out of pocket for any mistakes/comped drinks.

In the case of mistakes, it’s just less profit that the restaurant will be making. The owner might notice who is making the most mistakes and costing them more money, but the server doesn’t pay.

For comped drinks or % off of food, the servers/bartenders can use their discretion and give that when it’s a good customer, friend, etc. Again, the owner would probably track and stop overuse.

Usually managers have a budget that is discretionary like the way bartenders will give an extra drink to a good customer.

Don't pay people extra for ruining your food.

Comping means no one pays. Weird post.

I really doubt they make employees pay at all. But if the employee does it too often s:he could lose job

Never had that. Why didn't they just remake it? What was wrong with it. A good restaurant owner would pay.

We’ve been comped twice recently. In neither case was it necessary.

Once, a waitress made an error with the meal, but we were truly fine with the error. We left a big tip bc we weren’t sure if she was going to be charged for it.

Second time a young sous chef we know covered one of our meals. The restaurant took the price off of our bill. It was very expensive. There’s no way he earns enough to cover this. We couldn’t insult him by throwing money at him, and we will try to « make it up » to him another way.

In these cases, are the employees charged? Is the cost of the meal discounted for them? They aren’t owners or managers.

Thanks for enlightening me.