Femtalks Blog

Practical Tips For Women and More

Sometimes I do wonder how to exactly calculate tip if the fancy dinner include wine, because sometimes the cost of wine cost much more than the food itself- won’t you think it’s a little unfair? Well as I research I came across this article:

All the wine for the dinner was over three times the cost of the food. I reacted to the automatically adding 20% to the cost of the wine ( which also included the sales tax) to the tab.

As a rule of thumb, according to the Wine Spectator, you should never pay less than 15% gratuity for everything.

If the service is poor, the minimum is 10%. They recommend 20% for a good meal, including the wine, despite the price of the wine. They assume someone is going to buy a $25 or $30 bottle of wine. Or perhaps bring their own wine to the restaurant and pay corkage ( which they highly recommend.)

It is also recommended that you give the Wine Stewart of Sommelier a tip, as well as the Captain, if he gives you service beyond, such as at Le Bernadin in New York City, where it appears the captain is very active at his group of tables.

You actually write on the receipt the tip, and who it goes to. 10% for the Sommelier if he is active recommending the restaurant, as well as at least 5% to 10% for the captain.

Now this is what the late famous bon vivant and chef extraordinaire Charles Beard said, many years ago, and I basically follow it: 20% of the cost of the food is the minimum tip to the waiters ( exclude sales tax—also easier to do the math) 10% of the wine cost ( exclude sales tax) and mark this for the sommelier, and if not, mark wine steward, still 10%. 5% for the captain, if he is of help, otherwise not.

This is a rather interesting calculation of tips which I never knew before, but I don’t know if it really works that way. From reading his article the restaurant won and he still owe that 20% tip in the bill because it stated that party over x amount has to pay 20% tax of the total dine-in cost.
So if you need to research for wine’s price, years, kinds before going to have your find dining? go here.

source: here.


Tipping and its hassle!

Posted by editor On March - 9 - 2009

I grew up in a country where tipping is commonly practice. The act of tipping is perceive generally as a polite gesture to appreciate someone who provide you with a service by giving that little extra thank you in a form of money (extra payment).
I just read this article entitled “The mechanics of tipping US-style” in brief summary he mentioned:

Americans think it is the most natural thing in the world to pay for a service, at the point where you receive it, person-to-person. First, they reason, it keeps whoever is doing the serving on their toes.
Everyone knows, I am assured, the scale of charges. A dollar for a doorman, $2 (£1.40) for a shoe-shine or a taxi-driver, double the sales tax for a server in a cafe, $1 for a drink in a bar, 20% in a full-service restaurant and so on. But there is of course very little logic to the whole business of who we tip and who we do not.

Think back to the restaurant. It does not take any more effort or skill to serve a $10 bottle of wine than it does to serve one that costs 100. Multiplying the service charge by 10 is a kind of a private, self-imposed wealth tax, rather than a tip.

And yet somehow when the bill appears, most of us, most of the time, do add that little something, or indeed that rather substantial something, all to avoid the fleeting disfavour of someone whose professional charm has passed briefly over us like intermittent illumination from a distant lighthouse.

Not me of course.

Actually I have to agree that tipping might improve service to some point, but not always. For instant in country like Japan where service and presentation is almost always excellent and tipping is not required – Japanese even consider tipping to be a rudeness. I learn about in Japan, it embarassed me everytime I remember my rude tipping gesture: I insisted tipping a cab driver because he helped me with my luggage aside from dropping me off to the Narita airport, so I really want to thank him – by tipping and he rejected and so I leave all of those tips money at the back passenger sits just like that (he musta think I am weird and rude because this apparently imply that I can pay his service, hence seeing him as lower than myself). Now that I look back after learning their culture, I realized what a terribly rude thing I did – because for some culture they have their own pride at serving their clients and tipping consider something that their act of service can be bought by money (seeing them as a lower status compare to as a fellow who wants to serve whith a whole happy heart) so after all tipping is not just about “thank-you” business.

another tips from the article, there’s a commenter stating:

Kevin [the writer] forgot the one more recent tipping phenomenon in the US that defeats its own purpose: The pre-added tip. Really popular in Florida is the trick where 13, 15, 17% has already been added to your bill. You can ask to have them change the amount, but the effort, the confrontation, the shame means they know you will not.
David Huntley, Canada, ex UK

source: BBCnews’ article.
related post: tipping for wine.


The beautiful Bvlgari Hotel in Bali, the paradise Island

Posted by editor On July - 10 - 2008


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Bulgari being the famous brand in jewelry market now branching its hotel properties outside Milan, creating one that is very private and beautiful in Bali, Indonesia.

Blending the traditional Balinese style with contemporary Italian design, the Bulgari Resort in Bali is located near the village of Pecatu and the stunning cliff top site of the Pura Luhur Uluwatu Temple, on the island’s far southwestern tip. Uniquely positioned at more than 150 meters above the sea shore, the resort offers unrivalled views across the Indian Ocean. Nestled between the cliff and the ocean, a 1.5 kilometer long beach is accessible only through the resort’s inclined elevator.

Designed by architects Antonio Citterio and Partners, the 59-villa resort reflects a contemporary interpretation of the traditional Balinese design while conveying the distinctive Bulgari Italian style.

I think personally it’s a very intimate and perfect romantic setting for a special couple vacation however each night will cost roughly at about $1,500 for each villa.

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view of the villages from top during the day

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view of the pool during the day

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view of the floating bar area during the day

The private beach accessible by the incline elevator

The view of Il Ristorante Fine dining restaurant in Bvlgari Resort.


Years back before the first all glass underwater restaurant named Ithaa established in Maldives, people already think about underwater / undersea structure for a restaurant establishment. The ‘Red Sea Star’ restaurant located in Eliat Israel was built in 1998. The interior encorporates really nice underwater detail design elements created by ayala serfaty from Aqua Creation.

The Red Sea Star enables you to “sense the sea” through a “dry diving experience” and to discover the magnificent and exciting underwater world of the Red Sea. A breathtaking view of hundreds of various tropical sea creatures in the colorful coral garden is seen through 62 panoramic amorphous windows surrounding the observatory, located five meters below the sea level.

The Red Sea Star is probably the only night-observatory in the world. Our guests enjoy the rare sight of the aquatic kingdom at night, when the underwater garden is softly lit, without disturbing the natural inhabitants.

The Red Sea Star is a “green” project. Our marine life experts and skilled divers have been working for years to save, reconstruct, preserve and nurture the coral reef surrounding the project.

9 ‘red sea star’ underwater restaurant, 1998

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This gorgeous underwater shot is the Red Sea Star Restaurant. It looks out in to the coral reef in the tropical resort city of Eilat, Israel. The reef-restaurant combination was actually established by the restaurant management. To get the reef started, they built an iron meshwork and translated many species of broken coral colonies to it. What an awesome place to go and have dinner when you just happen to be traveling through Isreal for the week.

link1, link2.


Underwater dining experience at Hiton Maldives

Posted by editor On June - 24 - 2008

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[Credit: Hilton Maldives Resort & Spa]

How do you like to dine with fishes all around you? It sounds good to me! You can do it at the world’s first all-glass undersea restaurant in Hilton Maldives.

The Hilton Maldives Resort & Spa has recently opened the Ithaa Undersea restaurant, which is indeed underwater. A blogger at Table of Malcontents seemed rather disgusted at the prospect of dining in an establishment where there were fish swimming around everywhere, but personally I think it’d be pretty cool. The cuisine is described as “Maldivian-Western fusion,” which sounds good to me as long as there’s some tasty calamari on the menu.


The Ithaa Restaurant sits 15 feet below the Indian Ocean, surrounded by the beautiful coral reef. It is encased in clear acrylic, offering diners 270 degrees of panoramic underwater views. The restaurant is reached by a wooden walkway from the nearby over-water Sunset Grill Restaurant, and seats just 14 people for an exclusive dining experience.


link1, link2, link3.



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