Cal's a Good Tipper!
Ironmanfan
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I purchased this from a guy who worked at the Chi Chi's restaurant chain in Kansas City about 10 years ago and finally had it slabbed by PSA.....$4 tip isn't bad for a $21 tab.....(while I don't think Cal is still using this Visa card, I whited out the account number)......Neat thing is that the Orioles schedule confirms that the Orioles did play in KC that date......
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Heck I over tip, but mainly because I delivered pizza back in the day and my ex girlfriend was waitress.
Im sure today he must tip 25%
However, that tip is just too low for a person of his background and stature.
I sure he is tipping more these days.
9.00 would have been.
Steve
Doug
Liquidating my collection for the 3rd and final time. Time for others to enjoy what I have enjoyed over the last several decades. Money could be put to better use.
He may have over tipped at 4.00 for all we know.
Steve
<< <i>One other point, we have no idea what type of service he received either.
He may have over tipped at 4.00 for all we know.
Steve >>
Very true. Always good to know a whole story before casting judgment.
Nice autos. Love the 2131 ticket.
Raw: Tony Gonzalez (low #'d cards, and especially 1/1's) and Steve Young.
Collecting 1970s Topps baseball wax, rack and cello packs, as well as PCGS graded Half Cents, Large Cents, Two Cent pieces and Three Cent Silver pieces.
As far as Cal's tipping is concerned, it's none of my business, but there's certainly nothing wrong with 20%, especially 10 years ago. Sometimes, affluent people try to live normal lives as much as they can without going totally incognito.
Good stuff!
PoppaJ
From what I've heard of Cal's special travel accommodations while he was a ballplayer, I wouldn't use the word "normal" to describe the way he traveled while with his teammates.
Collecting 1970s Topps baseball wax, rack and cello packs, as well as PCGS graded Half Cents, Large Cents, Two Cent pieces and Three Cent Silver pieces.
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In my past experience hanging with the rich and famous,
ALL of them were happy to tip large and NEVER talked
about it afterwards.
A freindly $10 would have been adequate on Cal's ChiChi's tab.
ShowBiz folks are the most generous people on the planet.
Athletes, not always so much.
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BUT, folks are free to tip how they like. I leave 20%+ as
a rule, but if I am a regular - or plan to be - I go higher.
It's kind of a superstitious thing with me. I think that
"tippers get tipped," and I want all the future good
fortune I can get.
Also, I feel sorry for the little restaurant workers. They
bust their butts and LOTS of people treat them like carp.
I'm sure the server wanted him to tip more, but I don't see why he should be expected to just because he has a lot of money.
Plus, as someone pointed out earlier, for all we know he was unimpressed with the server. Maybe he normally tips 50%.
-CDs Nuts, 1/20/14
*1956 Topps baseball- 97.4% complete, 7.24 GPA
*Clemente basic set: 85.0% complete, 7.89 GPA
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VERY true.
Tho, I have eaten all of my meals in restaurants for
decades and can count on ONE hand the number of
times I have had a problem with the service.
For good or bad, rich/famous folks are "expected" to
tip well.
<< <i>Plus, he left his autograph, which is worth more than $4.00. >>
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Picasso Napkin
Stories are told about how Picasso would pay for his restaurant meal by doodling on a napkin.
He put no effort into his doodle; it only had value because he drew it.
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Picasso's napkin
Sun, 09/13/2009 - 11:37 — moe
"The story goes that Picasso was sitting in a Paris café when an admirer approached and asked if he would do a quick sketch on a paper napkin. Picasso politely agreed, swiftly executed the work, and handed back the napkin — but not before asking for a rather significant amount of money. The admirer was shocked: “How can you ask for so much? It took you a minute to draw this!” “No”, Picasso replied, “It took me 40 years”..."
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version.......
".........Some guy told Picasso he’d pay him to draw a picture on a napkin. Picasso whipped out a pen and banged out a sketch, handed it to the guy, and said, “One million dollars, please.”
“A million dollars?” the guy exclaimed. “That only took you thirty seconds!”
“Yes,” said Picasso. “But it took me fifty years to learn how to draw that in thirty seconds.”
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version.......
Picasso was apparently meeting someone for a drink in a tapas bar in Barcelona. His companion was running late and whilst he was waiting for him to arrive Picasso began doodling on his napkin. As he put his pen down one of the other patrons in the bar, who had recognised Picasso, boldly approached and proffered - "Maestro, I couldn't help but notice your doodling on the napkin. I would be very happy to purchase the napkin from you". "Certainly", replied Picasso, "the price will be US$10,000".
"How could you possibly charge $10,000?", blustered the would-be buyer, "I watched you and it took but a few minutes of your time to create".
"Yes", said Picasso, "But I AM Picasso and it has taken me 40 years to arrive at the point where I can create a work of art, worthy of bearing my name, in a matter of minutes".
Whereupon one of the other patrons in the bar who had been observing the exchange leapt to his feet and said,
"Picasso, I'll give you $12,000 for the napkin if you'll just sign it".
Nice stuff.
<< <i>For good or bad, rich/famous folks are "expected" to tip well. >>
They are, but I don't think it's right that they should be. They get the exact same level of service (unless they are being blatantly pandered to) that the other 100 customers who interact with that server on that day receives.
Don't get me wrong, I think it's nice to hear stories about athletes/celebrities being overly generous- but I would never think less of one for finding out that he or she left an average tip.
I do agree that it's incredibly rare the service in a restaurant is so poor that you'd actually take note of it.
-CDs Nuts, 1/20/14
*1956 Topps baseball- 97.4% complete, 7.24 GPA
*Clemente basic set: 85.0% complete, 7.89 GPA
Donato
Donato's Complete US Type Set ---- Donato's Dansco 7070 Modified Type Set ---- Donato's Basic U.S. Coin Design Set
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Second of all, I was head waiter when Cal and the family came into a place I was working in College Park, MD. Cal's wife Kelly bartended there as a college student. Needless to say they were great tippers and great to wait on. Kelly handled payment of the check which I'm sure happened most of the time. Having spent a decent amount of time in foodservice, I would be shocked if Kelly had not trained Cal to be a good tipper.
As a side note, as a server all I would ever expect is 20% for good service, regardless of the customer. Why should what they make for a living have any effect on what they pay for things? There is a market value that has been set (20% is the industry standard right now), and expecting people to pay above that is expecting charity. If I owned a furniture store, I would not expect Cal to pay $2,000 for a $1,000 sofa, so I wouldn't expect him to overpay gratuity if I was a waiter either. That being said, I always overtip when service is good, but that's my decision and I would be offended if I went into a place and was expected to overtip.
My fault, I totally misread. I thought you were saying that the Chi Chi's guy worked there 10 years ago. Like I said, a 20% tip in 1987 is solid and I personally think that's a cool piece.
Allen, I'm right there with you, but realistically all you can expect when waiting tables is 20% these days. To expect a lot more because the customer is well off really doesn't make sense to me. Obviously you or I would shower good service with cash if we were well off, but you can't expect everybody to do the same.
"thats what she said"
<< <i>Cal's a good tipper
"thats what she said"
Watching Office reruns on TBS?
<< <i>That is a cheap tip. I am sure the cooks told her who the guy was and the waitress bent over backwards for him >>
And I'm sure none of us have any clue. It could have been take out and the only service provided was to hand over a styrofoam package and run an imprint of the credit card
We have reached a point in our culture where the money you leave the waitress isn't a tip so much as salary and 20% on orders from Chi Chi's adds up to a good salary. Far better than what a lot of other millionaires pay some of their employees
Cool autograph
collecting RAW Topps baseball cards 1952 Highs to 1972. looking for collector grade (somewhere between psa 4-7 condition). let me know what you have, I'll take it, I want to finish sets, I must have something you can use for trade.
looking for Topps 71-72 hi's-62-53-54-55-59, I have these sets started
1996 Select Certified Mirror Gold Ozzie Smith
2006 Bowman Chrome Orange Refractor Chris Carpenter
In 1988 Cal was making over a million a year.
Yes we don't know exactly what happened, was the service bad?
Was it a take out?
etc etc.
Steve
As someone who has spent the last several years in this situation through my own profession, I try to pass a little more than 20% along to the servers since the cost of my meal is covered.
Steve
19% Tip
Quicksilver Messenger Service - Smokestack Lightning (Live) 1968
Quicksilver Messenger Service - The Hat (Live) 1971
Robert where did you get those amounts from?
No way he made 5 million as a rookie.
According to baseball ref he made a little more then a million in 1988.
Steve
1985 $800,000
1986 $1,150,000
1987 $1,350,000
1988 $1,700,000
1989 $2,466,667
1990 $1,316,667
1991 $2,566,667
1992 $2,100,000
1993 $5,200,000
1994 $5,500,000
1995 $6,700,000
1996 $6,650,000
1997 $6,850,000
1998 $6,400,000
1999 $6,500,000
2000 $6,300,000
2001 $6,300,000
Salary Data courtesy Doug Pappas, member of SABR. Salaries may not be complete and may not include some earned bonuses.
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Ralph
<< <i>Huh?
Robert where did you get those amounts from?
No way he made 5 million as a rookie.
According to baseball ref he made a little more then a million in 1988.
Steve >>
Steve, I got it here: LINK
rd
P.S. I should have known that was a little toooooooooo much! LOL! (That was the whole team's salary? Maybe???)
Quicksilver Messenger Service - Smokestack Lightning (Live) 1968
Quicksilver Messenger Service - The Hat (Live) 1971
Also, any chance I get to show this piece off I certainly will. Johnny U was simply an awesome and gracious gentleman to meet.......
Chi-Chi's was certainly a popular place for the rich and famous HAHAHAHAAA
Ripken, Brooks & Frank Robinson, Old Orioles, Sweet Spot Autos, older Redskins - Riggins, Sonny, Baugh etc and anything that catches my eye.
My ghetto sportscard webpage...All Scans - No Lists!!! Stinky Linky
<< <i>Seriously, you should edit that post and blot out the #. >>
It's time to go on a spending spree! WOO HOO!
Doug
Liquidating my collection for the 3rd and final time. Time for others to enjoy what I have enjoyed over the last several decades. Money could be put to better use.
<< <i>Seriously, you should edit that post and blot out the #. >>
Good point, pic edited......Sorry bout that fellas....
Ripken, Brooks & Frank Robinson, Old Orioles, Sweet Spot Autos, older Redskins - Riggins, Sonny, Baugh etc and anything that catches my eye.
My ghetto sportscard webpage...All Scans - No Lists!!! Stinky Linky
<< <i>
<< <i>Seriously, you should edit that post and blot out the #. >>
Good point, pic edited......Sorry bout that fellas.... >>
No problem, I saved it already. Thanks for the BBCE shopping spree Cal.
I guess 25% is the way to go if one wants to be a regular somewhere.
How about barbers and hairstylists? I heard 10%.....
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<< <i>All I know is that Cal enjoys a celebration of food. >>
I miss Chi Chi's. My wife and I would always frequent the local one and never had to wait. Might be part of the reason they went out of business, plus killing a few people from Hepatitis.
What if the wine were a bottle of 1978 Domaine de la Romanée-Conti "Romanée-Conti" Monopole from Sona Restaurant in Los Angeles that ran you $14,250.00?
/s/ JackWESQ
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It's a little complicated. And, even though I have always been
a teetotaler, I used to sponsor some food and drink gatherings.
I was taught to only go 10% to 15% on the wine, if the total
alcohol bill was $200 or more. That prolly is not a modern
formula.
If in doubt, when making a res at a high-end joint, simply
ask the clerk what the protocol is. He will not mind your
query.
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From The Nest:
"...You should tip the sommelier separately, particularly if he recommended a good wine that was in (or below) your budget, and didn’t make you feel like a piece of lint for not knowing more about wine. For most bottles of wine, $5-$10 is a nice gesture..."
"...But, be sure you don’t double-tip! If the sommelier hooked you up (recommended, opened or decanted and poured the wine), deduct the price of the bottle of wine from the bill total and tip the sommelier 10 or 15 percent. When you’re figuring the tip for the waiter, subtract the price of the wine from the total you tip on...."
BUT.......................
"In some restaurants, the waiters have to tip the sommelier 15% of total wine sales at the end of the night.
Even if a table ordered a $100 bottle of wine and then stiffed the waiter on the tip, the waiter would still have to give the sommelier 15%."
(Thus, it is best to inquire before you show up as to what the protocol
is at the specific establishment.)
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