Aaron Collins, a computer technician from Lexington, Kentucky, passed away last year at the tragically young age of 30. In his will, he specified a unique last wish he wanted his family to fulfill: “Leave an awesome tip … I mean $500 on a fucking pizza.” His brother Seth took up the challenge, starting a website to raise funds to carry out his brother’s request. And then something crazy happened: instead of $500, he raised $60,000.
Seth decided to use all that money to raise the stakes on his brother’s wish. Instead of leaving just one surprise $500 tip, Seth is embarking on a cross-country road trip with the goal of surprising servers in all 50 states. He has already given out 54 huge tips, and is documenting all the server reactions on a website called Aaron’s Last Wish. Check out the video of the first tip above. I think it’s safe to say that Aaron would be very proud. [YouTube via Daily Mail]
Waiting tables is a tough gig. You have to mentally balance the requests and demands of countless customers at once. You have to physically balance plates of steaming hot food. You have to be on your feet for hours at a time with no breaks. You have to serve people like my great aunt, who have no qualms calling you “the help” to your face. I thought it would be interesting to see what servers had to say about the crazy world of working at a restaurant, so I asked a bunch of them one question: “What would you like to say to every customer who sits down at one of your tables?” I got responses from the people who serve your food at national chain restaurants, quiet cafes, and everything in between. Here are their answers, in their own words….
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At the recently opened Robot Restaurant in Kabukicho, one of Tokyo’s best-known red light districts, diners can watch bikini-clad go-go dancers perform or sit in giant, scantily-clad, custom-made female robot chairs as they enjoy their meals. I’m not sure what’s on the menu. Something that robots like to munch on, I presume. I’m picturing freeze-dried food for some reason. Bikinis and robots — a winning combination? Well, yes, if it’s a more sensual dining experience you’re in search of. [Vancouver Sun]
Keep on clicking to see more of the world’s sexiest food establishments.
An Australian restaurant, Wafu, has started charging diners who don’t finish their meal 30 percent more, after Chef Yukako Ichikawa got tired of her customers’ wastefulness. More accurately, those who clean their plate get a 30 percent discount, but it sounds less shocking to say it that way. Ichikawa’s dishes are all organic and free of gluten, dairy, sugar and eggs. She warns customers with a sign on the door that reads, “Vegetables and salad on the side are NOT decorations; they are part of the meal, too.” Ichikawa works to make everything as sustainable as possible and says that those who don’t finish everything shouldn’t bother returning. [Newser]
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Chef Daniel Angerer once kicked Bobby Flay’s butt on “Iron Chef.” But if you visit his Klee Brasserie in New York City and try one of his signature dishes, you might be a little surprised to hear about one of the ingredients—cheese made from his wife’s breast milk. “I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper,” he told the NY Post. “It tastes like cow’s-milk cheese, kind of sweet.” All I can say is … eww.
In honor of Daniel, let’s take a look at some other truly questionable ingredients that chefs are pulling off as fine dining. Keep reading »
Low-output shower heads kind of suck and fluorescent lighting can make a girl look tragic really fast, so some of us justify our unwillingness to switch over and help the environment out just a little. But when the rare opportunity to stop taking total advantage of the planet while enjoying ourselves comes along, there’s really no reason to say no. On that front, may we present Partnership for the Environment, a website that helps you find environmentally friendly restaurants in your area and even tells you which exact aspects of the restaurants’ practices are treating Mother Earth so well. Given that we’re huge fans both of food and not watching the ecosystem turn into a flaming ball of terribleness all around us, we’ll be visiting often. Keep reading »