Originally Posted by bailau
Originally Posted by McLovin
In my experience, generally, the best meals for the trip take place on the boat.


How much of a service charge to you slip to the crew?

Well I am captain and cook. The menu is to prevent scurvy and mutinies.

I don't like included "tax/service charge/tip" because in my mind, it depreciates the value of really good service. If 20% is needed to stay profitable then raise the prices. It seem charging the same fee for carryout as dine in is insulting to the wait staff.

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Mike in Baltimore