I am a keen cook and I’ve used both gas and electric cookers for years. Throughout this time, I’ve often wondered which is best? Gas or electric?

It’s easy to see advantages and disadvantages with both options. But today, I learned new information and my thoughts have moved on.

I was priviliged to witness a discussion between two, double Michelin-starred chefs. Both have restaurants, and their kitchens have tried out gas and electric in full-blown, commercial environments. The question they discussed was exactly this - which was best; gas or electric? I have to say, it changed my opinion on the subject.

I have always thought that gas wins hands-down because of its controllability and responsiveness. You can see the flame and it reacts immediately to more or less gas. Indeed, the celebrity chefs thought the same. Gas is great for control.

Also, if you need to char-grill a piece of meat, or quickly blister the surface of a vegetable like red pepper, then gas is king. A quick flash, direct in the flame and it’s done!

However, what was very surprising was how good they thought modern electric cookers had become. The key here, is the word modern.

A recent innovation is the induction electric ring. Induction electric cookers produce heat directly in the pan and the food inside. Energy is delivered to exactly where it’s needed and nowhere else. They do not heat the cooker or the kitchen. They are something of a revelation for those of us, who still imagine that all electric cookers are like those old, red, glowing, uncontrollable and unresponsive things from the past.

By concentrating their heat onto the food where it’s needed, induction cookers reduce wasted energy. This is a great benefit in the commercial kitchen. It means that the working environment for the staff is cooler and much more pleasant.

The saying, “the heat of the kitchen”, could perhaps become an expression from the past. Although one head chef did remark that the sweat of the juniors, was part of their training process! So perhaps, gas cooking will stay popular for a while yet…

Nick Radford is an experienced cook and writer. He has been published in print, as well as on the net. He is now writing for ePublish.co.uk, http://www.epublish.co.uk and eBusinessHub.co.uk, http://www.ebusinesshub.co.uk

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Have you ever hemmed and hawed over the type of tip to give your restaurant server? Sure you have.

Many of us feel like we have to leave a 15 to 20% tip to all our servers but that’s just not the right thing to do and is unfair to all the outstanding servers out there.

Unless the service is atrocious, I always leave at least 10% but usually leave around 15%. I reserve the 20% for those servers that are outstanding and really provide a great service. These servers should be rewarded and the 20% tip is my way of showing them my approval.

I’ve even given a 25% to 30% for servers who were working extremely busy shifts and were still able to provide top notch service.

Tipping is essential to servers. Many times their base wage is so low that the tips help them earn a decent wage.

I don’t believe in complaining to management about a server unless they are rude or offensive to me. That’s pretty rare. I let my tip do the talking. If a server is inattentive to me, slow or just not providing any service to me then I will leave a 10% tip.

Since the suggested tip is usually 15%, a 10% tip should send a message that I was unhappy with their service. I really hate doing it but there’s know other way of truly providing feedback.

A low tip hits the server in the pocket. Caring servers will usually understand the message and strive to do a better job.

Occasionally I’ve left no tip or a few pennies in an upside down glass (just kidding). Actually the upside down trick may sound funny but it’s unacceptable.

Leaving no tip is the result of rude service and as I mentioned earlier is extremely rare.

I think that it’s inconsiderate to leave small tips to servers who’ve done a good job and made your dining experience rewarding. Waiting on tables is hard work and does take skill.

I know I couldn’t do a decent job serving people in a restaurant. Just think of how many tables a server has and how many things they have to remember. To top it off they have to know how to balance their time and ensure your meal comes out at just the right time.

I urge all of you to use a tipping scale for your servers. Reward good service with a nice tip. If the service isn’t that good, leave a smaller tip.

Please note: The general rule is to leave a tip on the total bill before sales tax.

There’s something else you can do. I make it a point to speak to a manger when I’ve received excellent service from my waiter or waitress.

I haven’t seen a manager who doesn’t like to hear good news about their staff.

Anthony B. is the founder and owner of ItsTheRightWay.com a news, political and sports commentary website.

Anthony has over 7 years of experience as a business professional

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Before you can enjoy the benefits of having a life-time relationship with your customers, you first have to get them into your restaurant, store or other business. Good directions can make or break that fragile budding relationship. Here are tips to give great directions!

Make triple sure you directions are accurate, that is, read through them yourself while looking at a map, have someone else who doesn’t know the area drive them and give you feedback, and be sure to ask real customers if the directions are working. Your customers don’t care how hard you worked or how many times you’ve been through them, if the directions don’t work, they don’t work, period!

Layout your directions in bullet points and a large font so they are easy to follow while driving a car through a strange city, at night, in heavy traffic, in the rain. Be ready to fax or e-mail directions at a moments notice. (Super tip: For fast and easy e-mailing, put your directions in “signature files” in your e-mail program.)

Some people like directions with numbers, street names and mileage (proceed 1.5 miles on Harper Road then turn left onto 2nd Street East). Other people do better with directions based on landmarks (drive about 5 minutes past the Mall, then turn left at Hollywood Video). Consider offering both types of directions.

Be sure you include your full physical address (some people will prefer to call up a map or directions from a place like mapquest.com). Don’t forget to include your logo, a photograph of your restaurant (or other business) and a blurb about why you are the greatest destination on earth. This will keep your potential life-time customer motivated if they make a wrong turn.

One final tip: Offer free coffee, soda or dessert to anyone who tells you they got lost. And when they tell you what happened, listen closely and thank them sincerely: They are helping you put thousands of dollars in your pockets from dozens of future life time customers.

About the Author

Rodney Robbins is a cartoonist and author with years of front line experience as a quality manager in manufacturing, retail, restaurants and more. He has worked his way up from hourly help to the management suite at several companies and knows what it takes to be successful. Go to http://www.Rodneys52Ways.com for bulk order pricing on his latest cartoon tip booklet.

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