Sign up to The Irish Times Archive (1859 - 2008)My Account »

RESTAURANTS:Good service, a great wine list, and buzzing mid-week, writes Tom Doorley

I HAD AN e-mail from a reader the other day telling me of an experience in a new restaurant. When she had got to the chip-and-pin stage, she was startled to be asked by the machine if she wanted to add one of three gratuities, 11 per cent, 22 per cent or 33 per cent. As it happened, she wanted to add 15 per cent. Flustered and embarrassed, she hit the 22 per cent option, which is a hefty tip. But does anyone, anywhere, add 33 per cent? The restaurant in question was equally embarrassed when I brought this up. The facility is supposed to be over-ridden by staff, I was told, and you simply input whatever amount you think appropriate. But surely it's a dangerous function to have lurking in the system.