'Out of control': No one knows how much to tip | CNN Business

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A new checkout trend is sweeping across America, making for an increasingly awkward experience: digital tip jars.

You order a coffee, an ice cream, a salad or a slice of pizza and pay with your credit card or phone. Then, an employee standing behind the counter spins around a touch screen and slides it in front of you. The screen has a few suggested tip amounts – usually 10%, 15% or 20%. There’s also often an option to leave a custom tip or no tip at all.

The worker is directly across from you. Other customers are standing behind, waiting impatiently and looking over your shoulder to see how much you tip. And you must make a decision in seconds. Oh lord, the stress.

Customers and workers today are confronted with a radically different tipping culture compared to just a few years ago — without any clear norms. Although consumers are accustomed to tipping waiters, bartenders and other service workers, tipping a barista or cashier may be a new phenomenon for many shoppers. It’s being driven in large part by changes in technology that have enabled business owners to more easily shift the costs of compensating workers directly to customers.

“I don’t know how much you’re supposed to tip and I study this,” said Michael Lynn, a professor of consumer behavior and marketing at Cornell University and one of the leading researchers on US tipping habits.

America has tipping fatigue. Liz Hafalia/San Francisco Chronicle/Getty Images

Adding to the changing dynamics, customers were encouraged to tip generously during the pandemic to help keep restaurants and stores afloat, raising expectations. Total tips for full-service restaurants were up 25% during the latest quarter compared to a year ago, while tips at quick-service restaurants were up 17%, according to data from Square.

The shift to digital payments also accelerated during the pandemic, leading stores to replace old-fashioned cash tip jars with tablet touch screens. But these screens and the procedures for digital tipping have proven more intrusive than a low-pressure cash tip jar with a few bucks in it.

Customers are overwhelmed by the number of places where they now have the option to tip and feel pressure about whether to add a gratuity and for how much. Some people deliberately walk away from the screen without doing anything to avoid making a decision, say etiquette experts who study tipping culture and consumer behavior.

Tipping can be an emotionally charged decision. Attitudes towards tipping in these new settings vary widely.

Some customers tip no matter what. Others feel guilty if they don’t tip or embarrassed if their tip is stingy. And others eschew tipping for a $5 iced coffee, saying the price is already high enough.

“The American public feels like tipping is out of control because they’re experiencing it in places they’re not used to,” said Lizzie Post, co-president of the Emily Post Institute and its namesake’s great-great-granddaughter. “Moments where tipping isn’t expected makes people less generous and uncomfortable.”

Starbucks has rolled out tipping this year as an option for customers paying with credit and debit cards. Some Starbucks baristas told CNN that the tips are adding extra money to their paychecks, but customers shouldn’t feel obligated to tip every time.

One barista in Washington State said that he understands if a customer doesn’t tip for a drip coffee order. But if he makes a customized drink after spending time talking to the customer about exactly how it should be made, “it does make me a little bit disappointed if I don’t receive a tip.”

“If someone can afford Starbucks every day, they can afford to tip on at least a few of those trips,” added the employee, who spoke under the condition of anonymity.

“Un-American”

The option to tip is seemingly everywhere today, but the practice has a troubled history in the United States.

Tipping spread after the Civil War as an exploitative measure to keep down wages of newly-freed slaves in service occupations. Pullman was the most notable for its tipping policies. The railroad company hired thousands of Black porters, but paid them low wages and forced them to rely on tips to make a living.

Critics of tipping argued that it created an imbalance between customers and workers, and several states passed laws in the early 1900s to ban the practice.

In “The Itching Palm,” a 1916 diatribe on tipping in America, writer William Scott said that tipping was “un-American” and argued that “the relation of a man giving a tip and a man accepting it is as undemocratic as the relation of master and slave.”

But tipping service workers was essentially built into law by the 1938 Fair Labor Standards Act, which created the federal minimum wage that excluded restaurant and hospitality workers. This allowed the tipping system to proliferate in these industries.

In 1966, Congress created a “subminimum” wage for tipped workers. The federal minimum wage for tipped employees has stood at $2.13 per hour — lower than the $7.25 federal minimum — since 1991, although many states require higher base wages for tipped employees. If a server’s tips don’t add up to the federal minimum, the law says that the employer must make up the difference. But this doesn’t always happen. Wage theft and other wage violations are common in the service industry.

The Department of Labor considers any employee working in a job that “customarily and regularly” receives more than $30 a month in tips as eligible to be classified a tipped worker. Experts estimate there are more than five million tipped workers in the United States.

Tips on tipping

Just how much to tip is entirely subjective and varies across industries, and the link between the quality of service and the tip amount is surprisingly weak, Lynn from Cornell said.

He theorized that a 15% to 20% tip at restaurants became standard because of a cycle of competition among customers. Many people tip to gain social approval or with the expectation of better service. As tip levels increase, other customers start tipping more to avoid any losses in status or risk poorer service.

The gig economy has also changed tipping norms. An MIT study released in 2019 found that customers are less likely to tip when workers have autonomy over whether and when to work. Nearly 60% of Uber customers never tip, while only about 1% always tip, a 2019 University of Chicago study found.

What makes it confusing, Lynn said, is that “there’s no central authority that establishes tipping norms. They come from the bottom up. Ultimately, it’s what people do that helps establish what other people should do.”

You should almost always tip workers earning the subminimum wage such as restaurant servers and bartenders, say advocates and tipping experts.

The option to tip at coffee shops has become ubiquitous. Adobe Stock

When given the option to tip in places where workers make an hourly wage, such as Starbucks baristas, customers should use their discretion and remove any guilt from their decision, etiquette experts say. Tips help these workers supplement their income and are always encouraged, but it’s okay to say no.

Etiquette experts recommend that customers approach the touch screen option the same way they would a tip jar. If they would leave change or a small cash tip in the jar, do so when prompted on the screen.

“A 10% tip for takeaway food is a really common amount. We also see change or a single dollar per order,” said Lizzie Post. If you aren’t sure what to do, ask the worker if the store has a suggested tip amount.

Saru Jayaraman, president of One Fair Wage, which advocates to end subminimum wage policies, encourages customers to tip. But tips should never count against service workers’ wages, and customers must demand that businesses pay workers a full wage, she said.

“We’ve got to tip, but it’s got to be combined with telling employers that tips have to be on top, not instead of, a full minimum wage,” she said.

Restaurant etiquette: Should you add a tip on your takeout order?

Christopher Elliott

Special to USA TODAY

Leaving a gratuity at an American restaurant was all but mandatory before the coronavirus pandemic. But as COVID-19 lingers, customers have discovered a new requirement: tipping on takeout orders – seriously.

And by "takeout," I mean that you're picking up your order in the restaurant. No meals delivered to your table. No water refills. Just your meal in a paper bag.

More than half of Americans (56%) started tipping more for restaurant food last year, according to a new Bank of America survey. Just under 40% of all orders – on-premises, pickup and delivery – included a tip before COVID-19. But that figure rose by 10% last year, according to Paytronix Systems.

The gratuities are more generous, too. One-third of guests left 20% or more of the bill as a tip, on average.

"Before COVID, only a small percentage of customers gave tips when picking up takeout," says restaurant consultant Izzy Kharasch. “The pandemic has changed things."

Takeout tipping rules are fuzzy

But now, travelers are confused.

Pattie Haubner was a generous tipper in the early days of the pandemic. She hoped her gratuity would support the restaurant workers behind the counter who received less than minimum wage. But as the pandemic drags on, she's not sure what to do.

"I'm put off by pre-service prompts, especially in coffee shops and takeout places where a $3 coffee prompts you to offer even up to a $5 tip," says Haubner, a retired communications professional and frequent air traveler from West Nyack, New York. "But I'm concerned that if I dare hit no tip – even at a drive-thru – I'll get a nasty look. Or worse."

So what's the right thing to do? Some etiquette experts say you should tip on takeout orders. Others disagree, saying customers shouldn't pay a gratuity if there's no table service. They are tired of guilt tips and just wish the restaurant industry would end the confusion by paying their workers a living wage.

► Guilt tip: Travelers face pressure for gratuities

The case for tipping on your takeout order

"Tipping on takeout orders is the right thing to do," says H.G. Parsa, professor of lodging management at the University of Denver. "Even takeout involves some amount of service, and we should tip those employees."

A tip is a token of appreciation for the service provided, and takeout is a service, Parsa says.

Your gratuities also support restaurant workers and their employers during difficult times. You may disagree with the restaurant industry's compensation system, which allows employers to pay less than minimum wage and make the rest up on tips. But this is no time to protest.

"As of right now, I would encourage you to tip on takeout orders if you can, because restaurants are still understaffed and aren’t operating at full capacity," says Bonnie Tsao, founder of Beyond Etiquette, an etiquette consultancy.

How much should you tip on a takeout order? Elena Brouwer, director of the International Etiquette Centre, says anywhere from 15% and up for the restaurant bill. "Twenty percent is even better," she says. "And if you can't afford to tip, order something less expensive to allow the person taking care of you to receive a tip."

The case against tipping

But travelers are baffled by the way restaurants solicit a gratuity when you place your takeout order. "Why are they asking for a tip before the service is rendered?" asks Harry Clark, who owns a vintage automobile dealership in Phoenix.

Some etiquette experts say tipping on takeout is a bad idea.

"I don’t tip on takeout," says Adeodata Czink, an etiquette consultant with Business of Manners. "All they do is put it in a bag."

She's also offended by the payment systems that don't accept cash and have set tips – 12%, 15%, 20% – programmed on the tablet. You have to push the button in front of the worker, which is unnerving.

"And for what?" she says. "They give you a cup of coffee in a paper cup. You can't even sit down to enjoy it."

Customers are regularly refusing to leave a gratuity on a takeout order.

"To me, a tip is a recognition of extra service beyond providing the food," says Clayton Murtle, an account executive for a marketing company in Brooklyn, New York. "It’s an interesting symptom of tipping culture that we still feel obligated to tip when restaurants are doing the one thing that should be included in the price of the food."

He says friends have told him that even the employees providing the takeout food depend on tips. "But why should I pay $18 for tikka masala just because the restaurant can’t be bothered to pay their employees a living wage?"

So what's a traveler to do? I asked Jodi R.R. Smith, owner of Mannersmith Etiquette Consulting, for guidance. She says tipping a restaurant worker for good service is still polite. But the payment systems that try to extract a tip from you before your food arrives aren't asking for a tip. Anything charged before you get the food is a service fee.

"I wish the programmers for some of these payment systems had taken the time to actually speak with etiquette experts before coding the choices and interface," she says. "Tipping occurs at the end of the transaction, not before."

In the end, maybe it doesn't come down to manners, but honesty in advertising. If a restaurant publicizes a price for an entree, then you should be able to pay that rate without shame. A 20% gratuity on a takeout order is difficult to justify – even now.

How to handle a request for a takeout order tip

What do you want to say as a customer? Even if you're offended by a payment system that demands a gratuity before you receive your food, you may want to still consider a takeout tip. After all, one reason people tip is to acknowledge that the compensation system for many workers in the hospitality industry makes the tip an essential part of someone's wages. So if you want to make a statement about the unfairness of the system – and make no mistake, it's unfair – "then definitely go ahead and tip," says Nick Leighton, host of the weekly etiquette podcast "Were You Raised By Wolves?"

Consider adjusting your tip. That's the advice of Lisa Grotts, an etiquette expert with The Golden Rules Gal. She supports tipping on takeout orders and recommends 20% by default. But if something goes wrong, some systems allow you to increase or decrease the gratuity. "I have experienced one delivery service where a tip can be adjusted after the fact in case of issues," she says.

Follow your instinct. In the end, you have to do what you believe is right, says Diane Gottsman, owner of the Protocol School of Texas. "Simply hit the 'custom tip' or 'no tip' if you feel strongly," she says. "Yes, I know it feels uncomfortable to push that 'no tip' button – but it’s important to follow your instinct." She notes that a gratuity is respectful in many, but not all circumstances.

Automatic tipping: Travelers, beware of unexpected gratuities

Christopher Elliott

Special to USA TODAY

Automatic tipping is everywhere, and it's time to do something about it.

I saw it at a pizza restaurant in Provo, Utah, recently. When I paid for my order, the electronic payment system asked if I wanted to tip 10% (cheapskate!), 15% (better!) or the correct amount, 20%. No, the touchpad didn't actually comment on the choices, but the incorrect selection was clear: the "no tip" box that wasn't highlighted.

It was a takeout order, for goodness sake.

Tipping is a confusing ritual for consumers. Coffee shops, hair salons and fast-food restaurants now actively solicit tips from their customers. But automatic tipping takes it to the next level. When a business either strongly suggests a tip or just adds a gratuity to your bill hoping you won't dispute it, that feels wrong.

Hotel tipping guide:Here's how much – and who – you should be tipping at American hotels

Automatic tipping takes tipping to the next level

Consider what happened to Joshua Zweighaft, a New York-based travel consultant. When he ordered a beer at a poolside bar at an upscale hotel in San Jose, California, it added an 18% gratuity for his "convenience."

"I paid it," he says. "But did not leave an additional tip. I hope the gratuity went to the bartender."

Service charges for drinks are becoming common in resort towns, particularly Las Vegas. You can sometimes negotiate them off your bill, but do you really want to make a scene?

Also:Resort fees on Las Vegas Strip are on the rise. Here's why they're likely here to stay

Even when a business doesn't automatically add a tip, it still feels as if you have no choice. Wade Eyerly, the CEO of an insurance company based in New Canaan, Connecticut, is unhappy about the airport restaurants that solicit tips through a tablet-based payment system like Square before you receive your food.

"It’s like a mob threat," he says. "Tip well, or who knows what happens, you know? But there’s no way for your tip to reflect the service."

The cruise industry may be the worst when it comes to auto-tipping.

Cruise lines such as Carnival, Princess and Norwegian automatically add fees of up to $23 per person, per day to your bill. You can remove these tips before you disembark, but once you're off the ship, there's nothing you can do. Many cruise passengers don't review their folio before they disembark. As a result, they sometimes tip twice.

Should tipping even exist?

A lot of service employees believe tips ought to be mandatory. If you don't believe me, I'll show you the hate mail I'll get after this story appears. Before chewing me out, they'll inform me that a tip is part of their salary – and that by encouraging readers to withhold a tip, I'm an accessory to theft.

That's nonsense. Tips have always been optional. But the servers and tour guides are right about one thing: gratuities are starting to feel like an undisclosed tax.

"I think you hit the nail on the head by calling it a tax," says Tanner Callais, editor of Cruzely.com, a website about cruising. "These fees are all but mandatory, especially on a cruise."

The automatic tipping problem is forcing travelers to ask difficult questions. For example, should we be tipping at all?

"Tipping is another word for dishonest pricing," says Wayland Eheart, a retired professor from Urbana, Illinois. "It’s a way to advertise prices that are lower than what you’ll actually pay. Tipping should not exist. "If the salary of the provider is insufficient, raise it. And raise the price accordingly.“

Eheart has traveled abroad and seen how it's done in other countries.

Most restaurants in Europe charge a flat rate “service charge” for a meal, for example, and tipping on top of that is entirely discretionary and not at all expected. In some places, like Japan, there's basically no tipping. The service cost is worked into the basic price.

I think many Americans would agree with Eheart. Ideally, the price of a meal or cruise would include everything. If you want to leave a tip for exceptional service, that should be your choice, but not an obligation.

So what should you do about automatic tipping?

If you see an automatic tip on your bill, do something about it quickly. No one should pay a tip before they receive the service. So as you might have guessed, I didn't accept any of the suggested tips on my takeout order.

Don't let a business tip shame you, either. When an employee pivots the payment screen to you, sign and tap that "no tip" button without remorse. (Although, if a server later provides outstanding service, feel free to leave a tip.)

Remember, a tip is for great service. It's not an entitlement.

What if it's too late? Elaine Thompson thought it might be after a conference dinner at a fancy restaurant. Thompson, a history professor from Ruston, Louisiana, watched the dinner's host write out a $200 tip.

"It dawned on me the next day that, as a party of more than eight, there was likely an automatic gratuity, so I called the (dinner) host to let her know," she recalls. "Sure enough, she had accidentally tipped the waiter about $425 total. The restaurant was gracious enough to refund the additional tip because the waiter had not pointed out the automatic gratuity."

Sometimes, that's all it takes.

How to identify and eliminate an automatic tip

Read before signing. Automatic tips often hide in plain view. On a restaurant bill, they're rendered in small print just before your subtotal.

Talk to a manager. If you've inadvertently signed a bill that agrees to an automatic tip, or if a server or employee refuses to remove an automatic tip, politely ask for a manager. That person usually has the authority to override the gratuity.

If all else fails, dispute the charge on your credit card. Under the Fair Credit Billing Act, you have the right to remove charges such as an automatic tip, especially if it wasn't previously disclosed. It won't be easy, but it's worth a try.

Do you tip Uber drivers? What about delivery drivers? What to know.

You should tip Uber and Lyft drivers between 10 and 20 percent based on quality of service.

You should use a set tip of $4-$6 for rideshare delivery.

According to HyreCar, Uber and Lyft drivers make less than $15 an hour when driver costs are considered.

Uber generated $17.4 billion in revenue in 2021, according to Business of Apps. According to the same source, Lyft generated $3.2 billion that same year.

Whether you’re trying to get home after a long night out or exploring a new city, it’s likely you’re using Uber or Lyft. But, the rideshare market is relatively new, and the social customs associated with these services are not always clear.

At restaurants, tipping norms are well-established, but in situations like these, it’s easy to feel unsure how much you’re supposed to pay in gratuity.

Uber sued:Over 550 sexual assault claims, alleging assault, attacks by drivers, law firm says

Do you tip Uber drivers?

According to Uber, “Tips are neither expected nor required.”

Although Uber does not require tipping, the median income of an Uber driver falls below the average living wage for a family of four, so many drivers, especially those with families, depend on tips to supplement their income, according to Gigworker.

According to HyreCar, Uber and Lyft drivers make less than $15 an hour when driver costs are considered.

According to Ridester, an online resource for the rideshare industry created by former Uber driver Brett Helling, Uber drivers also rely on tips for gas, car maintenance and other costs not covered by Uber.

There are plenty of reasons to tip, but do you know how much you're supposed to give your driver?

Uber Eats innovation:Uber Eats testing autonomous deliveries, allows food ordering at stadiums

How much do you tip an Uber driver?

To make tipping simple, Uber always suggests $1, $2 or $5, but you should consider the total price of your ride when deciding on a tip. Just like at restaurants, Uber tips should be calculated in proportion to the total.

International etiquette consultant Julia Boyd recommends tipping between 10 and 20%, according to The New York Times.

Do you tip Uber Eats, Doordash and Postmates delivery drivers?

Just as you tip a pizza delivery driver, Uber Eats, Doordash and Postmates workers should be tipped. The standard in the restaurant industry is 15 to 20%, according to Shopfood.

Ridester says a minimum tip amount of $4-$6 should be the standard, as a $3 coffee delivery could require the same driving or biking distance as a more expensive meal. Business Insider also reports customers and drivers generally believe $4 is a reasonable amount to tip.

You should also consider the weather your delivery driver has to endure. If you're staying in and ordering food because it's pouring rain, your rideshare driver should be compensated for working in adverse weather conditions, according to Ridester.

Just curious?:We're here to help solve life's everyday problems

How much are Uber and Lyft drivers paid?

As of January 2021, Uber drivers reported an average income of $15.68 per hour, according to Doughroller, while Lyft drivers reported a slightly higher $17.50 per hour.

Both these averages are before expenses like car maintenance and gas. HyreCar estimates Uber and Lyft drivers make less than $15 an hour when costs like these are considered.

Earnings, though, largely depend on where a driver is working. In New York City, for example, USA TODAY reported drivers earned an average of $37.44 per hour. USA TODAY also said drivers in Chicago and Philadelphia earned $30.49 and $32.60, respectively.

How much do Uber drivers make?:That depends on where you drive

How much do Lyft drivers make?:What we know

Here's how much to tip for everything from getting food to haircuts

Zachary Hansen

Special for All The Moms

In the United States, tipping is a fact of life, both customary and expected.

It's also nuanced and confusing.

How much money do you leave? And in what situations?

We turned to The Emily Post Institute for general guidelines to help you make sure you aren't under-tipping certain workers while over-tipping others.

To avoid having your waiter spit in your soup or your hair dresser wanting to cut something other than your hair, consider this tipping advice.

Sit-down restaurants and buffets

Tip somewhere between 15 to 20 percent for sit-down meal. Buffets can be less — about 10 percent.

What about that kind soul who brings the pizza to your door or the Uber driver? Yes. You should tip for the luxury of home delivery food. Aim for somewhere in-between buffets or sit-downs...about 12 percent.

To-go orders

Unlike pizza delivery, you're the driver here. So unless you really think the person who hands you your take-out needs the extra money, there's no obligation to tip.

Baristas and bartenders

For those that make a daily, morning coffee run, throw in an extra buck for your barista or about 10 to 15 percent. The same applies to the bartender crafting your drinks and keeping you company.

Taxi and valet drivers

Make sure you tip your taxi driver just as you would a waiter or waitress — about 15 to 20 percent. This applies to Uber and Lyft drivers as well. You should give about $2 to $5 to a valet driver too.

Hotel housekeeping staff

The best practice is to leave about $5 to $10 per night for the housekeeping staff. A CreditCards.com survey shows only 27 percent always leave money for housekeeping staff, but make sure you treat them fairly.

Barbers and hair stylists

According to the same CreditCards.com survey, about 67 percent tip their barber or hair stylist. Considering they're holding sharp scissors and blades near your face and hair, 15 to 20 percent is customary.

Skycap at the airport

Make sure to give the person who carries your bags at the airport, also known as a skycap, about $2 for the first bag and $1 for each additional bag.

Bellhop at the hotel

Just like skycaps, pay a bellhop $2 for the first bag and $1 per each additional bag. Also, throw in an extra $2 or $3 for additional services, such as room delivery.

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Restaurants open on Easter: Starbucks, Dunkin', McDonald's, IHOP ...

Whether you're looking to grab something to eat before dinner or go out with family and friends, there will be plenty of food options to choose from for Easter Sunday 2023.

Easter is unlike Christmas, as many restaurant and fast food chains will be open this Sunday, April 9, so people won't be too restricted in looking for places to eat. The only for sure place closed is Chick-fil-A, since the chain is already closed on Sundays.

But if a restaurant or chain is open on Easter, that doesn't mean it will have regular hours; some locations may have reduced hours, so it's best to check your local locations to confirm store hours.

Here are when companies and chains will be open – as well as store hours – for Easter 2023:

When is Easter 2023?: How the holiday's date each year is determined and why some celebrate

Starbucks Easter hours

Starbucks told USA TODAY it will be open, but store hours will vary by location on Easter, adding hours may be adjusted "based on business and customer needs."

Dunkin' Easter hours

Dunkin' will be open on Easter, with store hours varying by location.

McDonald's Easter hours

Most McDonald's locations in the U.S. will be open on Easter, with hours varying by location.

Chick-fil-A Easter hours

Chick-fil-A will be closed on Easter already since the holiday falls on a Sunday.

Wendy's Easter hours

Wendy's will be open on Easter, with store hours varying by location.

Burger King Easter hours

Burger King will be open on Easter, but holiday hours may vary based on franchise location.

Krispy Kreme Easter hours

Krispy Kreme will be open under normal hours on Easter.

IHOP Easter hours

IHOP will be open on Easter, but hours will differ by location.

Peet's Coffee Easter hours

Peet's Coffee will be open under normal hours on Easter.

Applebee's Easter hours

Applebee's will be open on Easter with regular business hours.

Chili's Grill & Bar Easter hours

Chili's Grill & Bar will be open under regular hours on Easter.

Olive Garden Easter hours

Olive Garden will be open on Easter under normal hours.

BJ’s Restaurant & Brewhouse Easter hours

BJ's Restaurant & Brewhouse will be open under regular hours for Easter.

Red Robin Easter hours

Red Robin will be open on Easter, will all locations closing at 9 p.m.

Outback Easter hours

Outback will be open on Easter, with hours varying by location.

Texas Roadhouse Easter hours

Texas Roadhouse will be open on Easter, hours varying by location.

California Pizza Kitchen Easter hours

California Pizza Kitchen will be open under normal hours on Easter.

Yard House Easter hours

Yard House will be open on Easter under regular business hours.

Golden Corral Easter hours

Golden Corral told USA TODAY it will be open on Easter and will be offering to-go holiday menu options Sunday, which can be preordered beginning April 6.

Maggiano's Easter hours

Maggiano's will be open under regular hours for Easter.

Cracker Barrel Easter hours

Cracker Barrel will be open under normal business hours on Easter.

Buffalo Wild Wings Easter hours

Buffalo Wild Wings will be open on Easter, but store hours may vary by location.

Hooters Easter hours

Hooters will be open on Easter, with hours varying by location.

In-N-Out Easter hours

In-N-Out told USA TODAY it will be closed on Easter "to allow associates to be with their families."

Hardee's and Carl's Jr. Easter hours

Hardee’s and Carl's Jr. will be open on Easter, but hours may vary by location.

White Castle Easter hours

White Castle will be open under normal hours on Easter.

Little Caesar's Easter hours

Little Caesar's will have majority of stores open on Easter, with hours varying by location.

Whataburger Easter hours

Whataburger will be open on Easter under normal hours.

Follow Jordan Mendoza on Twitter: @jordan_mendoza5.

Lafayette restaurants: not all to-go orders need tips

Shannon Hall

Journal & Courier

LAFAYETTE, Ind. — Not everyone has time to sit down and eat at a restaurant. Maybe they just want to have a few moments to themselves with a meal already prepared.

Several local restaurants offer food to go, but what should people do about to-go tipping? Sure, you're getting the same food, but the service is a different experience.

A Florida server complained on social media about how she wasn't tipped on a 75-item order, which totaled about $700, last month. According to the Palm Treasure Post, she spent most of her shift preparing the order.

So what's the protocol for to-go orders? What do local restaurants expect?

For Arni's manager Connie Moorehouse, it depends on the situation.

"My personal take on it is you shouldn't have to tip for carry-out," Moorehouse said.

More:Don Pablo's, last location in Indiana, closes after decades in Lafayette

More:Is wine on tap Lafayette's newest trend?

But it depends on from whom you're ordering.

If you're ordering to-go from a server, absolutely you should tip them, Moorehouse said.

Servers make less than minimum wage — usually around $2.50 an hour, if not less — and they have to pay taxes on their tips, sometimes even if they don't get a tip.

"They say, 'Well, you should pay your employees more,'" Moorehouse said. "Well, if we pay our employees more, then they'll have to pay more for their food, more this and that."

Moorehouse said their servers pay 8 percent tax on every order they ring up.

But if you call Arni's and pick up a pizza, Moorehouse said, it's not mandatory nor is it expected that you tip that person ringing you up.

People who work the pick-up counter, she said, usually make at least minimum wage.

Staff members outside of servers don't rely on tips as part of their income. But that's not to say you can't tip them.

"If that person goes out of their way to do something for you ... and you want to reward them in that way, I think that's great," Moorehouse said. "But just to say 'I automatically tip (on to-go order)' — nuh uh, no."

Some restaurants, usually chains, offer curbside service. Moorehouse said since they're bringing it out to you or if they deliver, then tipping is expected.

Tipping: Is it ever OK to skip the tip?

It's not a bad habit to tip based on your service, especially when you sit down to eat, but not everyone is a fan of tipping in general, she said.

The normal tipping amount has increased. She said a good-service tip is between 25 to 28 percent.

Sgt. Prestons manager Rich Micky said when they get to-go orders, only about 30 to 40 percent of those customers tip. And his staff doesn't really expect people to tip for to-go orders.

At Sgt. Prestons, the cooks and the servers may be the ones to box up your order, depending on how busy everyone is, Micky said.

For larger orders that may include a larger tip, it's split up between everyone who handles, he said.

But should people tip to-go orders?

"It's hard to say," he said.

How much to tip and for what?

But there's still a lot of confusion on the topic, including how much to tip, which services deserve one and how taxes come into play. Here are some suggestions:

What's standard?

In theory, anything goes with tipping. If you're satisfied with the service, you can leave as much as you want — or nothing if you feel shortchanged. But in reality, most of us look over our shoulders, wondering what the guy at the next table is paying.

According to a survey by CreditCards.com, which elicited more than 1,000 responses in June, four in five restaurant customers said they always leave a tip, at 18 percent on average. That's a median or midpoint amount, meaning half the respondents leave more than 18 percent and half, less. Somewhere between 15 percent and 20 percent appears to be the standard range.

Whether you should tip on the total bill or just the pre-tax amount is a debatable and unresolved point, though pre-tax seems more logical. It doesn't make sense that a waitress server in Louisiana should make almost 10% more than another in Oregon just because sales-tax differentials between the two states are roughly that wide.

Forms of payment

One interesting finding from the CreditCards.com study was that customers using credit or debit cards were significantly more likely to tip than people paying with cash. This reflects a tendency that researchers have noted for years — many people often don't view purchases made with plastic the same way they view cash transactions.

“When you pay with a card, your brain doesn’t see it as real money, so it’s not as painful,” Michael McCall, a Michigan State University professor, told CreditCards.com.

But there also might be an anonymity factor at work here. If you don't want to leave a big tip, you can plunk down some currency or coins, then scramble for the exit without disclosing your name.

Which services are covered?

Americans commonly tip for certain types of assistance but not others. Some examples cited in the CreditCards.com survey: 67 percent of respondents said they always tip barbers/hair stylists, 29% always tip baristas at coffee shops and 27% always leave money for the housekeeping staff at hotels.

The Emily Post Institute offers various general suggestions, including 15 percent to 20 percent at sit-down restaurants, 10 percent for buffets and 10 percent to 15 percent for home food delivery ($2 to $5 for pizzas). Other suggestions: $2 to $5 a night for hotel maid staff (with a note marked for housekeeping), 15 percent to 20 percent for taxi drivers (plus $1 to $2 for bags carried), $2 to $5 when a valet returns your vehicle and 15 percent to 20 percent at hair salons.

Contributing to tip jars on counters isn't obligatory, according to the etiquette company.

The "Tipping: The latest on how much to tip and for what" portion of the story was published online at usatoday.com in July 2017 and was written by Russ Wiles, USA Today Network.

Food delivery is a big mess. Here's how companies are coping ...

New York CNN Business —

Restaurants have a delivery problem.

Early in the pandemic, when eateries were forced to shut their doors, delivery became a lifeline. Restaurant operators scrambled to set up delivery channels from scratch or promote ones that previously existed.

But there was a reason that many restaurants hadn’t focused on delivery before the pandemic: Delivery is a pain. It’s expensive, since restaurants have to hire drivers or outsource to third-party providers like DoorDash (DASH) or Grubhub, which charge a fee that cuts into their already razor-thin margins. It’s also stressful for employees, who must balance taking care of in-store customers while filling increasing numbers of to-go orders. And when deliveries go wrong, the restaurants take the blame, whether or not it’s their fault.

Restaurants aren't huge fans of delivery. Tayfun Coskun/Anadolu Agency/Getty Images

Customers, on the other hand, don’t see it that way. Delivery is convenient. It’s usually pretty fast, and perhaps best of all, they can do it through an app — without ever having to talk to a person.

Although dine-in restrictions in most places have eased, delivery rates remain higher now than they were pre-Covid. In 2019, delivery accounted for about 7% of total US restaurant sales, according to Euromonitor International. After a spike in 2020, it settled at nearly 9% in 2021, according to Euromonitor’s forecast for last year (The company’s 2021 foodservice data has not been published.)

So whether restaurant owners like it or not, delivery is here to stay.

“Consumers have become accustomed to getting products delivered to their homes,” said Joe Pawlak, managing principal at Technomic, a food service consulting company. Now, restaurants “have to figure out what to do to make it profitable.”

For restaurants, fixing delivery means not only making it work better, but also finding ways to convince customers to choose carryout or drive-thru instead.

The problem with delivery

During the pandemic, restaurants had to shift to a delivery or takeout model to survive, said Tom Bailey, senior consumer foods analyst at Rabobank.

“They didn’t necessarily do the most efficient adjustment,” Bailey noted.

For some restaurants, the economics of delivery simply don’t add up. Third-party providers charge fees which can be as high as 30%. Restaurants, particularly independent ones, already have thin margins. For some, delivery fees can mean operating in the red.

Certain measures have been put in place to help make delivery less expensive for restaurants. Cities have been capping fees at lower rates. Third-party providers have also started offering lower rates for limited services, allowing restaurants to opt into more affordable, if less extensive, services. Some restaurants are able to negotiate lower rates directly. Others pass costs onto consumers.

Another problem with outsourcing delivery is that when circumstances outside of a restaurant’s control go wrong, their own costs can spike. Starbucks (SBUX) CEO Kevin Johnson walked analysts through a recent scenario that increased costs for the coffee chain during a February call.

“Our third-party delivery providers had Omicron-related staffing shortages, impacting their ability to fulfill a portion of our distribution needs,” he said. “This required us to greatly increase the use of much more expensive … alternative delivery solutions in order to meet strong customer demand,” he added. Ultimately, the disruptions meant “a rapid increase” in costs.

Virtual brands

Cheeto-flavored wings are on the menu at Cosmic Wings. Cosmic Wings

One way to tackle the delivery challenge is to separate the service from regular restaurant operations, and use it mainly to attract new customers. That’s especially important for casual dining brands such as Applebee’s and Chili’s, which are designed to serve diners primarily in their restaurants.

The pandemic prompted these chains and others to set up online-only concepts designed specifically for delivery.

Applebee’s launched Cosmic Wings, which serves Cheeto-flavored chicken wings. Brinker International (EAT), owner of Chili’s and Maggiano’s Little Italy, has two virtual brands so far: It’s Just Wings and Maggiano’s Italian Classics.

Online-only brands allow restaurants to promote products that travel well for delivery, such as sandwiches and wings, helping turn the service from a burden into an competitive advantage.

Those virtual brands “offer some really unique opportunities to explore … urban and smaller take-out delivery-centric prototypes,” said Wyman Roberts, Brinker’s CEO, during a February analyst call.

For fast casual and fast food restaurants, which were already designed to get people out the door quickly, better drive-thrus and incentives for carry-out may be the way to go.

Better drive-thrus and easier pick up

Restaurants like Burger King are investing in drive-thrus. Justin Sullivan/Getty Images

As customer habits change, restaurants are rethinking their layouts. For many, that means more drive-thrus.

Chains from Taco Bell to Burger King are adding drive-thru lanes to restaurants. More lanes can help speed pick ups — and faster drive-thrus could ultimately be a more attractive option to consumers than delivery.

Chipotle (CMG), for example, is planning to open about 4,000 more locations in North America. Most of them will have Chipotlanes, a dedicated drive-thru for customers who place orders digitally.

“What we’ve seen with the Chipotlane [is], our digital business goes up, our delivery business goes down as a percentage and the order pickup percentage goes up,” the company’s CEO Brian Niccol told CNN Business in a recent interview ahead of the opening of the chain’s 3,000th location. “From an economic standpoint, the best margin transaction for us is in order ahead, and then the customer comes in,” he said.

If chains can’t convince customers to use speedier drive-thrus, they might try something else, like a small bonus for skipping delivery.

Late last month, Domino’s (DPZ) offered a deal: Pick up your own pizza, the company said, and get a $3 credit toward your next order. Earlier this year, the chain also vowed to deliver a pizza to customers in under two minutes — but only if those customers drove themselves to a Domino’s (DPZ) location and parked in the right spot.

If all else fails, companies may see delivery fall off naturally as the service becomes pricier.

Higher prices

To make delivery more profitable, companies have been making it more expensive.

At many restaurants, “menu prices are higher for delivery than they are .. when somebody goes to the restaurant,” said Pawlak.

That’s certainly the case at Chipotle (CMG). “The reality is that channel comes with additional cost,” Niccol said during a recent analyst call. “What we’ve seen is people recognize that and are willing to accept that for those occasions.”

Companies have been raising prices on everything from menu items to consumer goods and are saying that so far, customers are sticking around. But that won’t last forever.

“It’s easier to do pricing in a stimulus environment where everyone else is going up,” Coca-Cola (KO)’s CEO James Quincey said during a recent analyst call. “It’s much harder when there’s a real squeeze on income.” Coca-Cola (KO) raised prices last year, and may do so again this year if needed.

The risk is that with inflation on the rise, customers might turn on higher prices, including for delivery. “Consumers are willing to pay for [delivery] now,” Pawlak said. “At a certain point, there’s going to be some pushback on that.”

See how Lansing area restaurants are coping with carry-out, takeout

The COVID-19 pandemic has devastated Lansing-area restaurants, pubs, coffee joints and bakeries. I checked in with more than 60 of them recently, wondering, among other things, whether they can survive another month of takeout and curbside pickup business only.

GRAHAM COUCH:Inside the Lansing-area restaurant industry's fight to survive

Here's how each of them is doing:

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Yes, we’ll be fine." – owner Greg Sinicropi

The skinny: Art's Pub opened two years ago under new ownership, replacing Art's Bar, with popular pizzas, loaded voodoo fries that are worth the years off your life and one of the best views of the Lansing skyline you'll find. "We're lucky Art's is a pizza place, so you can survive," Sinicropi said. "The thing about this that's helpful, and might be more peace of mind, everybody is dealing with it everywhere."

On Facebook

Loan/grant assistance: LEAP grant

Can they survive through May: "We’re going to be OK. Simply because we do have and incredibly strong support system." – Nick Berry, co-owner

The skinny: Blue Owl, with locations in REO Town, Old Town and East Lansing, is down to two locations for the time being, with the Old Town shop closed. With the help of the Washington Avenue Advisors, Berry said they reworked their business model. "It used to be getting people into the shop, how to make a good party," Berry said. "Now it's how to get that into your home."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "I will say we will keep doing our best. We are running. ... That’s good enough. And I think that’ll be good enough for a while. It’s very different. But we can do it, man. It’s going to be good." – Ben Hutson, co-owner

The skinny: BrickHaven Brewing Co. in Grand Ledge is down about 40% in sales, which isn't bad for a brewery, focusing on lunch specials and comfort food, along with growlers to go, trying to provide a good meal and an end-of-week (or mid-week) drink when needed.

On Facebook

Loan/grant assistance: Applied for everything. None.

Can they survive through May: "I'd say yes. I've got a lot of hope." – Ken Campbell, owner

The skinny: Campbell's Market Basket in East Lansing has reinvented itself in short order, both in terms of clientele and what it provides. "We transitioned to a convenient market downtown for campus and MSU to local neighborhood market for East Lansing and residents," Campbell said. They also went from being known for fresh soup and sandwiches to becoming a curbside and contact-free grocery store, with their entire inventory on their website.

On Facebook

Loan/grant assistance: Farm Bureau grant

Can they survive through May: "Well, I mean, yes. The difference: We didn’t rely on banks for the investment to build Cask & Company. ... It’s still very scary. And how long will that private money last, we couldn’t go on for months at this point." – Kurt Weaver, general manager

The skinny: Cask & Co. Kitchen and Bar and the adjoining Front 43 Neighborhood Pub on Lansing's east side have continued to offer their diverse menu through takeout and curbside pickup, but they've also tried to use this time to plan for what's ahead. Their lunch buffet isn't coming back. A "contactless section" might be on the way, with guests able to order themselves from the table. Most interesting, a new PathSpot hand scanner is being installed, which shows employees if there is food-borne bacteria on their hands.

On Facebook

Loan/grant assistance: PPP loan, State Farm grant.

Can they survive through May: "I believe we will survive into June if we continue at the same pace. The Paycheck Protection Program, it’s just adding more life. Adding more weeks of staying alive." –Stuart Vanis, co-owner

The skinny: Coral Gables in East Lansing is a staple of the community for nearly 100 years, owned by the same family for more than 50. It is a place that's about the experience as much as the food. "This is not experience, just people picking up food and taking it home," Vanis said. "Restaurants like ours were built for people to dine in. The experience part of these restaurants is not there right now."

On Facebook

Loan/grant assistance: PPP loan

Can they survive through May: "Short answer, yes. We'll find a way to stay open one way or another." – Mike Krueger, owner

The skinny: Crunchy's, as quintessential Michigan State University as any bar in East Lansing, is having a tough go of it, with campus emptied out and a business model based on the dine-in and bar experience. "I don't sleep much," Krueger said.

On Facebook

Loan/grant assistance: LEAP grant

Can they survive through May: "Yeah, we'll make it. It won't be pleasant." – Margie Cheadle, owner

The skinny: Dagwood's, an institution on Lansing's far east side, is in a bad way, down about 90% in sales. It's not a place that's easily adaptable, because while it offers curbside pickup, it's a place people go to drink and the food is cheap. "The price of our food is such that we need the alcohol to make work. We're doing growlers but doing them at cost. It does not seem right to raise (food) prices during a pandemic. It doesn’t seem right to raise prices with what a lot of people are going through."

On Facebook

Loan/grant assistance: One grant

Can they survive through May: "Yeah, I think we’ll be OK. He got that grant. ... A lot of places aren’t open. So we’re still getting quite a few orders." – Maria Chamberlain, bartender

The skinny: Darb's has seen great generosity from the town of Mason. But one of the difficult things for restaurants right now is the unpredictability of customer habits. "Some days are really good. Some days are really horrible," Chamberlain said. "Some days we'll go all day with no orders. Some days we'll be slammed with 35 orders in an hour."

Deano's Pizza

On Facebook

Loan/grant assistance: Approved for PPP loan.

Can they survive through May: "I think we'll be fine." – Dean Mazzolini, owner

The skinny: Mazzolini is one of the very few restaurant owners in the area to not layoff any staff yet. "Feel sorry for the new guy who’s got a bunch of debt, new employees," he said. "We’re a small town. But our small-town people are overtipping tremendously. They just sort of take care of you. Those that can, really are (spending)."

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "I think because of the limited staff and limited utilities and food cost, we are surviving with the business having just takeout and curbside." – Demetra Christofilis

The skinny: The Delhi Cafe in Holt, owned by sisters Demetra and Elaine Christofilis, is hanging in there, inspired by what they've seen in terms of community support. "We certainly want to stay open for our community after this," Demetra said. The first Friday night they offered a fish fry, more than 100 people showed up.

On Facebook

Loan/grant assistance: None.

Can they survive through May: "Yeah, carryout has been very good. It’s paying the bills." – John DeLuca, owner

The skinny: The famed DeLuca's Pizza on Lansing's west side shut down for six weeks before reopening in late April. The world was ready for it. "People were lined up all the way down the parking lot," DeLuca said. That doesn't mean DeLuca's isn't feeling it. They're down to 20 employees from 58 and paid the price for being closed for more than a month. "When machinery sits there, it goes bad — two coolers, a boiler," DeLuca said.

STAYING OPEN:Carryout carries Lansing mainstay DeLuca's, Detroit Frankie's through coronavirus

On Facebook

Loan/grant assistance: None.

Can they survive through May: "We are (surviving). But we don’t want to be. We don’t want to be a takeout pizza place." – Dan Buonodono, co-owner

The skinny: EagleMonk in west Lansing is still able to sell just about everything it makes — beer, cider, homemade soda, filling up growlers, howlers and kegs, along with a full menu. "I don't think we're losing money. But we're not making any money either," Buonodono said. "We can’t wait until we can relax with our customer base and have a beer."

On Facebook

Loan/grant assistance: PPP loan, LEAP grant.

Can they survive through May: "It’s kind of up in the air, depending how long it lasts. ... We have a lot less labor. But the cost is still up there. At this time, we’re making it, barely." – Johnny Vlahakis, general manager, son of owner

The skinny: Despite sales that are down 90%, El Azteco in East Lansing finds itself grateful it's not like other East Lansing establishments in two ways: It doesn't rely primarily on the MSU student population and it owns its building in a high-rent district. "We’re fortunate that we have a pretty large local following," Vlahakis said. "A lot of people that eat here grew up here."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "I’m going to do everything I can. ... I'm not going to let this bring me down. I’ll make it work." – Bobbi London, owner

The skinny: El Azteco, a staple of Lansing's near west side for more than 40 years, is staying just "above water," London said, thanks to the community's care. "Extra big tips, gift cards, they're doing whatever it takes to make sure we're standing at the end," she said. The side entrance, being used for takeout, is just off the patio, giving customers a heartbreaking glimpse at our old life on a warm spring day.

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Yeah, we have good cash reserves. We’re constrained to survival mode, restricting spending to make it through. But I’ll be honest, we’ve got a 15-acre property with a mortgage and a lot of overhead. For so many customers and guests, we are an important part of their life. People get engaged at the inn, people get married there, people come back every single anniversary. We’re an important part of people’s lives in the community. And we’re going to be there for them." – Erik Nelson, owner

The skinny: The English Inn in Eaton Rapids found itself with a problem right away — it's a restaurant built on the date night experience. “We brainstormed a lot: ‘What do we do to make things special?’” Nelson said. “If you just order a dish, take it home, and eat out of Styrofoam carton, that’s not special.” So, on Fridays and Saturdays, they're offering a four-course meal and a bottle of wine to go. "You just finish it in the oven and plate it." That's helped The English Inn maintain 20% of its sales.

On Facebook

Loan/grant assistance: LEAP grant.

Can they survive through May: "The sales are not there. I’m 44. I cannot get into my savings for retirement. I'm hoping in the next couple weeks (I'll have a better idea). I know I’m prepared to work open to close. In small business, you have to. I’m not above that. It’s sad, we (my Mom and I) worked so hard to get this place going. I pray and hope we can keep it going. We’re a staple in a Charlotte, a melting pot for business meetings." – Erica Limas, owner

The skinny: Limas bought Evelyn Bay in Charlotte from her mother five years ago. After business took a dive in mid-March, she closed the shop for a couple weeks and is just reopening.

On Facebook

Loan/grant assistance: None.

Can they survive through May: "The quick answer to that is yes. Labor cost is down. Purchasing is pretty stable. The menu’s been trimmed down. I’m sometimes defined as a blind optimist. But I am pretty amazed by the last six weeks." – Tim Russell, owner

The skinny: Family Tree Cafe in DeWitt is usually shut down on holidays. But as a thank you to the community, they decided to offer a full Easter dinner last month for $11. They wound up serving 117 dinners and 68 desserts. They have almost nightly specials posted on Facebook – burgers, fish fry Fridays, etc. Patrons have tipped Russell's staff so well at one point it made him cry.

On Facebook

Loan/grant assistance: Applied, but none.

Can they survive through May: "It's a valid question. Here’s what I say: We haven’t been around all that long, but what we’ve been able to achieve with and connecting point with our foodie base is more than I could have imagined." – Mark Taylor, owner

The skinny: Fidler's on the Grand in Lansing hasn't even been around two years. That may be helping this American-style diner in one regard – it's been at ground zero before and not so long ago. "When we started (in August of 2018), we were just attempting to go ahead and build one brick at a time," said Taylor, who comes across as a determined son of a gun. "We had to do the same thing here, because of the deep cut to our foot traffic. We cut our labor. We got real creative with inventory. I didn’t know how long it would last."

On Facebook

Loan/grant assistance: None

Can they survive through May: "That would be the point we’re either closed up or running for 50% capacity. I would say that’s the furthest would go or could go with uncertainty." – Mike Mudrey, co-owner

The skinny: For Crêpe Sake in downtown Lansing is closed temporarily, since April 3. "We realized the only people coming in were regulars coming in to do their part to support local business," Mudrey said. "Breakfast and lunch places weren't doing as well. Dinner places do better. It wasn’t profitable. We were down to two employees. It wasn’t worth the risk for our customers and for our employees."

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Yes, Yes. One thing (co-owner) Nicholas (Pidek) and I have done, we've just figured stuff out. We realize we’re fortunate in that sense. We’re struggling like a lot of businesses, but we have a lot of plans in place to weather the storm. If this continues on, we’ll make it work. We don’t know how necessarily, but we’ll make it work." – Jon Moore, co-owner

The skinny: Foster Coffee Co. temporarily closed its East Lansing location (and Flint), keeping open its shop in Owosso, which is close to the homes of its two owners, for curbside and carryout. They plan to re-open the other two. Getting by has meant getting creative, with offerings like half-gallon iced vanilla and chai lattes that you can keep in your fridge. "It's forced us to get out of our comfort zone in some ways," Moore said.

On Facebook

Loan/grant assistance: None yet.

Can they survive through May: "It would certainly be difficult but I believe we should be able to last through it. … As of right now, we're doing all right." – Will Faucett, operations manager

The skinny: Good Bites Food Truck in Mason and usually works in conjunction with BAD Brewing Company, which is next door. Good Bites adjusted its hours and weathered the tough first few weeks. Now, "Business seems to be returning to what it was before the stay-at-home order," Faucett said. "Supporting local business, people are taking that to heart. They do want to come out with the specific intention of supporting local business. … That really is what’s kept us going, seeing that they really do care."

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Yeah, we’ll be fine." – Nick Sinicropi, owner

The skinny: Good Truckin' Diner in REO Town has quickly become a popular spot. And it's one of the few places around that's been able to keep its staff employed and working. "The advantage of Good Truckin', I didn't instantly lose 40 percent off the top with alcohol sales," Sinicropi said. "Another advantage is that we're pretty small. Takeout was never a huge part of the business, so it's been pretty wild."

On Facebook

Loan/grant assistance: PPP loan, another grant

Can they survive through May: "We will, only because we have a great leader, Mr. Gregory Eaton. He will keep us alive. ... It's about being there for the community. He will dig deep and keep the doors open. For him, it's worth it." – Jackie Salazar, Eaton's assistant

The skinny: Gregory's, a gem on Lansing's north side, is one of those places that's about food and, at night, experience. It can only provide half of that right now. "We’re soul food," Salazar said. "We have great customers that still want our food. It’s hard. It’s hard. Hopefully, we come out on the other end still alive."

On Facebook

Loan/grant assistance: PPP loan, LEAP grant

Can they survive through May: "I would say since we’ve able to receive some financial support recently, the answer is yes. Compared to where we were starting the year, growing the business ... obviously we're not going to achieve those goals. Not within the next year, probably. Will we be able to survive it? I’d say yes." – Andrew Gauthier, co-owner

The skinny: Groovy Donuts, with locations in East Lansing and Williamson, had begun to reach a point where not every day was a 20-hour grind for its co-owners, Gauthier and Monica Lucas. They’ve weathered this largely by going back to that grind and with the generosity of a community they’ve embraced. Not all of the support is monetary. "We’re been getting about one personalized letter per week from children from all different families, drawings, with donuts all over it. ... It's a really cool thing."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "I think we’ll be fine. I’m very lucky in the sense that we don’t have a mortgage. That’s a huge help." – Harea Bates, owner

The skinny: This Westside Neighborhood favorite, around since 1921, has seen a lot, including the closing of Fisher Body Assembly Plant across the street. Harry's initially remained open for takeout after dining rooms were forced to closed, but then shut down for most April, before reopening recently. "Just the support that people are willing to give," Bates said, "we're so blessed to be in this wonderful neighborhood here. Even though they're scared, they're still so good about giving and helping out where they can."

On Facebook

Loan/grant assistance: Applied. Haven't heard.

Can they survive through May: "Yes, we'll be able to survive." – Reem Hanna, owner

The skinny: Jerusalem Bakery on East Michigan Avenue in Lansing is hanging in there, despite a 70% drop in sales. "Our customers are our life and we’re going to do our best to hang on," said Hanna, who's owned the bakery for 16 years.

WHAT'S OPEN:A comprehensive list of takeout and delivery options across Greater Lansing

On Facebook

Loan/grant assistance: None.

Can they survive through May: "I think the way it’s going, the one in Williamston, I’m pretty sure it’s going to be OK like this. Williamston is a pretty supportive community. ... The Lansing one, last two weeks sales are going up a bit, which makes me feel safer to say we'll be there." – Jose Miroquesada, owner

The skinny: Jose's opened a second location, in Williamston, at the beginning of March for his famed Cuban sandwiches. While that could seem to be horrible timing, the Williamston spot has outperformed his Lansing location off Kalamazoo and Pennsylvania. "Lots of people picking up (food in Williamston), lots of deliveries, people asking if we’re going to stay,” Miroquesada said.

On Facebook

Loan/grant assistance: SBA grant

Can they survive through May: "We’re going to rock takeout until you can sit in like you used to and be comfortable. We're going to rock this as long as we need to." – Autumn Weston, owner

The skinny: Kewpee Sandwich Shop in downtown Lansing has seen all sorts of things in nearly 100 years under one family. Weston, the fourth generation, says she isn't about to let it fail. "I’ve got shoes to fill. If my great grandma got through the depression ... we'll work with it and rock it."

On Facebook

Loan/grant assistance: Not yet. Applying for PPP.

Can they survive through May: "If you would have asked me that at the beginning of this, I would have said no. But things have hanged and people have responded more than I thought they would. I've gotten good feedback, a lot of new customers. There is a limit on how long we can do this. But with a limited staff, I think it’s going to be OK, through the end of May. After that, I’m only taking it one month at a time." – Lori Conarton, owner

The skinny: MoringLory in Dimondale has been around about 18 months. Sales are down about 50% over the last month and a half, but it's not as bad as Conarton feared. "I was scared about how it would impact my business, which seemed to be growing. I'm very surprised and happy to see how the community has supported my business. ... Let me tell you people are eating a lot more pie than they were before."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "I was worried about our people. What do they do? What do I do? My daughter said, 'Mom, we fought too hard and long for this. We've got this. We're OK.' We'll be OK." – Debbie Heinze

The skinny: Debbie Heinze has owned My Place Diner in Charlotte since December 2018. She's resisted seeking loan or grant assistance, leaning on a community that she says has been "absolutely fabulous." She paired with First Baptist Church in Charlotte to provide 50 meals for families. They gave her the vouchers and she and a skeleton crew cooked the meals.

On Facebook

Loan/grant assistance: None.

Can they survive through May: "The first two weeks, I was dying on the vine. Now our sales are almost up to par." – Mike Alexander, owner

The skinny: Olympic Broil on Lansing's north side has actually increased staff by one to deal with inefficiencies that came with primarily utilizing a previously unused drive-thru window at a place never meant to be a drive-thru restaurant. It's worked, though. Alexander said he's seen a more compassionate side from customers, who have been both patient and generous purchasing coney dogs, burgers and wraps.

On Facebook

Loan/grant assistance: LEAP grant; PPP loan

Can they survive through May: "We’re hoping some things might be able to be relaxed by the beginning of June (in terms of customers dining in). If that is the case, we will be able to hold on that long. Beyond that, it’s hard to say." – Meghan Bell, general manager

The skinny: The Peanut Barrel is a beloved institution in East Lansing. Takeout business has been better than anticipated, but that doesn't make up for the loss of MSU graduation and the patio opening for the spring and summer. What's helping is that The Peanut Barrel is one of the few places in that stretch of East Lansing that doesn't rely heavily on students. "That’s been a real saving grace. A lot of the community is being helpful in continuing to patronize," Bell said.

On Facebook

Loan/grant assistance: Not yet.

Can they survive through May: "Yeah, I don’t want to but yeah. I’m going to keep the doors open. We're not profiting by any means." – Sophie Bell, co-owner and general manager

The skinny: The Peoples Kitchen on Lansing's east side just celebrated its one-year anniversary in late April. Well, it was hard to celebrate. The restaurant went from having 32 employees to two and has seen an 85% dip in business, with severely reduced hours. Bell and Co. have gotten creative. Known for their pancakes, they've begun offering a pancake kit, so you can create The People's Kitchen pancake experience in your own home. Bell plans to survive despite bleak outlooks for restaurants beyond the pandemic. "We were just gaining momentum," Bell said. "We’re going to survive. We’re going to be one of the one in four (that do)."

On Facebook

Loan/grant assistance: N/A

Can they survive through May: "We’re able to survive." – Jeremy Bates, general manager

The skinny: Pizza House is missing out on what's usually a lucrative time of year, between March Madness, MSU's spring game, graduation, Mother's Day, etc. "The customer support is incredible," Bates said. "From the get-go, there have been a lot of people who want to support locally owned businesses. On a weekly basis, I'm blown away how generous people are and how understanding."

On Facebook

Loan/grant assistance: N/A

Can they survive through May: "We’re a small restaurant, family owned. Most of the staff is family. I'm hoping we’ll be fine. I’m more scared about when it all gets back to normal, what it’s going to be like. Once you're able to open for sit-down, I think it'll be more of a challenge than it is now." – Francisco Gutierrez, co-owner

The skinny: Pancho's Taqueria is known for its popular food truck in Grand Ledge, just outside Sanctuary Spirits. The brick and mortar restaurant in Delta Township has only been open a year. The food truck's steady business has helped as the restaurant's sales have dipped 50%. Also helpful: Having roots in a business that requires quick food prep and carryout. "We're used to takeout only," Gutierrez said.

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Yeah, I think we’ll be all right. I think long-term we'll be able to balance it all. You never know." – Dianne Holman

The skinny: Red Cedar Spirits in East Lansing jumped into making hand sanitizer, which made them an essential service. They were already set up to sell Working Bugs products, as well as Katarina Naturals healthy and beauty products, which they've emphasized for the time being to help them survive. "We'll give it more attention (from here on)," Holman said. "Times are changing. I think people are going to be a lot more conscious about keeping things cleaned or sanitized."

On Facebook

Loan/grant assistance: PPP loan and a local grant

Can they survive through May: "Yeah, I think, with what we’re doing now. ... The question is, at one point will we have to make a bigger change (down the road)?" – Nina Santucci, co-owner

The skinny: Red Haven has realized its business model not only doesn't fit where we are now, but it might not fit the future – big groups, shared plates. "I think people’s habits are going to be significantly different. I’m not sure there's a place for family-style dining," Santucci said. For now, Red Haven is taking advantage of its farm-to-table approach, with meals that feed two to six people and harvest baskets with local produce, meats and dairy.

On Facebook

Loan/grant assistance: None directly (owner of building received a LEAP grant)

Can they survive through May: "Yes." – Colleen Armitage

The skinny: Armitage is operating The Red Rosie Bakery in Charlotte out of her home, with business down about 90%. Armitage made most of her sales on weddings, baking birthday parties in schools, etc., the sort of things that aren't happening right now. Her husband is the dispatch director for Eaton County 911, so she has a good understanding of what's going on. "I'm only getting a few orders. Now a wife, a mother, a teacher and a baker. I sure hope my kids wanted to be bakers, because that’s what they’re learning. ... I’m sorry if I talked your ear off. I don’t talk too many adults anymore."

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "(Yes, but) we were on an upward (trajectory), up 10, 12 percent overall (this year), then the breaks came on. My sales were set to do something really, really great and wheels came off. ... This is a challenge. Some people will rise to it and some people won’t." – Mike Riedy, owner

The skinny: Riedy's just had its 40th anniversary in March. "We were getting ready to celebrate," Riedy said. "We’ve been real fortunate with the people, especially the people in Charlotte supporting us. They really are concerned. I hope it ends, but I think we’ll be OK through it."

On Facebook

Loan/grant assistance: LEAP Grant; Kingsford Charcoal Grant

Can they survive through May: "That's our hope. We've stayed on our feet the whole time. We've been swinging." – Matthew Gillett

The skinny: Saddleback, with locations in REO Town in Lansing and Okemos, was reminded through this crisis they were best in the quick-service model. "It took a pandemic to find that out," Gillett quipped. Like many restaurants, they've been active with charity even as they've struggled themselves, donating hundreds of meals to children and first-responders.

On Facebook

Loan/grant assistance: Not yet

Can they survive through May: "If this can continue and we can keep our momentum, we’re not going to lose our business." – Brenda Glinke, co-owner

The skinny: The Shove It Pizza Truck regrouped overnight after losing most of its summer of work at festivals and fairs, turning itself into a handmade specialty pizza delivery service, offering "partially baked, take and make" pizzas. You order on their website by 8 p.m. They deliver the next day between 2 and 5:30 p.m., anywhere within 20 miles of the state Capitol. "We’re paying the bills, we’re staying alive. We’re still able to give back to people who aren’t (in a good place)," Glinke said.

On Facebook

Loan/grant assistance: Not yet

Can they survive through May: "I will come out the other end because I’m 400 square feet. My overhead is very low." – Dave McNamara, owner

The skinny: Sidesteets in Charlotte has done OK, down only about 30% to 35% in business over the last month thanks to community support, including a large order from Meijer. "We have it better than most people. (With carryout.) We're sort of playing in our wheelhouse anyway," McNamara said.

On Facebook

Loan/grant assistance: N/A

Can they survive another month: “If we can do what we’re doing, we may be able to pay most of our bills and stay open. I’d say after the next four weeks, check in with us.” – Jeremy Sprague, president and head brewer

The skinny: Sleepwalker opened in October 2019 in REO Town. “We were just starting to get our footing as a microbrewery,” Sprague said. They’ve been getting by in recent weeks offering an array of pizzas and growlers to go. “Our to go and curbside pickup has been going very well,” Sprague added.

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "Oh, yeah, we’re going to be just fine. The extra money (from the Payroll Protection Program), a great team. It's a great product they produced. Throw in a delivery service. We're doing fine. Better than expected. We're very fortunate." – Brian Torok, owner

The skinny: The Smoke 'N Pig in Delta Township was better positioned to deal with this disruption than most. "Our roots are as a food truck," Torok said. "We were just beginning to build a dining room business (after opening in December). Our roots are in the takeout business. ... The first couple weeks were down quite a bit. Since then, our numbers have been strong. We’re doing probably about normal business right now."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "We’re getting by. We still have bills we haven’t paid yet. ... There's a lot on my mind, keeping the doors open." – Sam Spagnuolo, owner

The skinny: Spag's in Williamston is down about 75 percent in sales, facing its roughest patch in 22 years. "We sailed right through 2008-09, didn’t have a problem with sales. Now, it's pretty bad," Spagnuolo said. "The community has been great. There have been people I've never seen before (come and) get takeout. We appreciate it."

On Facebook

Loan/grant assistance: PPP loan.

Can they survive through May: "We hope so. But who knows. That’s the gamble. We were kind of the first aspect of the economic sector to be hit by this." – Keith Buchele, general manager.

The skinny: Soup Spoon, a staple of Lansing for more than a decade, made the decision to stay open throughout. "We decided to be here and stay relevant, no matter what," Buchele said. "Our goal is to be here for the community." Beyond temporarily becoming a takeout and curbside delivery business, Soup Spoon began offering family-style meals and making its wine list available for takeout.

On Facebook

Loan/grant assistance: None.

Can they survive through May: "Yeah. (Sales) might be a quarter or half of what it usually is, but so are your expenses. We’ll be able to see it through the other side." – Charles Semerly, co-owner

The skinny: Steakhouse Philly Bar & Grill on the edge of East Lansing rebuilt itself just two years ago after the Red Cedar River flooded the restaurant. "We lost everything," Semerly said. This is a different kind of disaster, but no less devastating and without a certain end date. One thing that's helped – a previously unused takeout window. "Fortunately we have a sliding window, behind the front cash register," Semerly said. "When we did renovations, we put it in, in case the bar next door got busy and we're slinging food out there until 4 a.m. It never happened. But we look like geniuses now."

On Facebook

Loan/grant assistance: LEAP grant

Can they survive through May: "It's like I live so day to day, It’s hard to look ahead. I don’t know. The grant is helpful. We were just coming out of our slow period. We're already behind. There's rent (at the) Grand Rapids (location), which is part of the problem. I get panicky just thinking about it. What we're doing right now, seems like it's helping. But I can’t imagine doing this all the way through June. It's hard to think about." – Ellie Hundt Sutherland, general manager and daughter of owner.

The skinny: Sweetie-licious in DeWitt is doing about 40% of its usual sales, "on a really good day," Sutherland said. They closed their Grand Rapids location for the time being and are working without their staff of more than 15 employees, going to online ordering and curbside pickup. "People need a little positivity. If we can give someone their favorite birthday cookie or pie, we want to be there for that."

On Facebook

Loan/grant assistance: None.

Can they survive through May: "The first few weeks were hard, adjusting. Now that we have a system in place, it seems like we’re doing good. We’d normally be doing better. But I thought we’d be doing a lot worse." – David DeLaCruz Jr., general manager

The skinny: Tacos E Mas on Lansing's south side has brought back most of its 35 staffers in recent weeks as business has picked back up. Like many places, they've donated meals to hospitals — nearby McLaren in their case — and found the surrounding community is grateful they're open. "It makes us feel good," DeLaCruz said.

On Facebook

Loan/grant assistance: N/A

Can they survive through May: "I would like to say yes. It's really up to the owner. All indications are yes, but who knows what May will bring." – Hailli Ridsdale, bartender and manager

The skinny: Tavern 109 is not only a staple of Williamston, it's become a go-to date night in the Lansing area. "We’re not doing as well as if we were open (for in-house dining)," Ridsdale said. "But we've been surprised how much business we've gotten and how much everyone has supported us."

On Facebook

Loan/grant assistance: Not yet.

Can they survive through May: "It doesn’t look like it. I hate to say file bankruptcy. But that might be the only choice I have. ... Can I make it personally until the end of May? Probably, because my landlord is working with me. Problem is, I have to pay the piper eventually." – Stefan Farrell, owner

The skinny: Tony M's in southwest Lansing used to do $35,000 in sales a week. It's doing about $4,000 now, with fixed expenses mounting. "My wife, myself, my kids are working (the restaurant). Nobody's getting paid. We're just doing it for survival. ... Our core customers have stuck with us. Meijer Warehouse came in and we did 1,900 subs for them. The people have been outstanding, as far as customers."

On Facebook

Loan/grant assistance: PPP

Can they survive through May: "We're very fortunate. We have fantastic owners, who don't keep or spend any money on themselves. We could just do take-out for the foreseeable future and do OK." – Tom Dombrowski, general manager

The skinny: The three Ukai Hibachi Grills in the Lansing area and AI Fusion are owned by the same family and run by Dombrowski. They own three of the buildings, only paying rent at Al Fusion. "Everybody (on staff) is planning to and welcome to come back if and when they're ready."

On Facebook

Loan/grant assistance: N/A

Can they survive through May: "Without the other store (Darrell's Supermarket), I don’t think we would be. Without that, a lot of calculus would have been different." – Travis Spitzley, manager

The skinny: The Vault Delicatessen in Mason is starting to see an increase in business again, though much of its regular customer base — teachers, local business groups, Dart Container Corp., etc. — aren't in the office. The Vault used to sell 100 sandwiches daily and, last week, it cracked 50 for the first time since mid-March. Spitzley can quantify the generosity of customers in the tip jar. The average tip per sandwich is usually about 50 cents. These days, it's about $4. "People have been tipping an insane amount," he said.

Waypoint Coffee Company

On Facebook

Loan/grant assistance: EIDL loan.

Can they survive through May: "Yeah, we definitely are (surviving). We’re really blessed to have low overhead. One of the things about opening a business in a smaller town, your operational costs are lower. We have funds set aside to get us through." – Ethan Painter, co-owner

The skinny: Waypoint Coffee in St. Johns had the misfortune of a March 1 grand opening. Two weeks later, our world changed. They've hung in there with the generosity of the St. Johns community and by offering online ordering and free delivery within 20 minutes. "There are days that are really difficult, when it's like, 'Man, maybe we should have waited a few months to open.' But we're grateful for the opportunity to be the hope in people’s day."

On Facebook

Loan/grant assistance: None

Can they survive through May: “I think we’ll be OK. We’ve been downsizing (staff and inventory) and working with what we’ve got to work with. I’m in the same boat as everybody else. As you go through the process, the regular customers and people (you have) known a while, want to see you make it.” – Chuck Raad, owner

The skinny: Woody’s Oasis Mediterranean Restaurant, around for 35 years, is open on Trowbridge Road in East Lansing for carryout, but not at its second location, in MSU’s International Center, which is closed. Customers have dropped off face masks and kept Woody's Oasis afloat with steady business on Friday and Saturday evenings. “This has been a major hit for us, for sure,” Raad said. “We’re trying the best we can. It is pretty devastating.”

On Facebook

Loan/grant assistance: N/A

Can they survive through May: "So far, thankfully yes. (The owner) thinks we'll make it through May, the way we've been going lately." – Walah Aljabbary, general manager

The skinny: Zaytoon, with locations in Lansing and Holt, has been able to keep 35 of its 40 staffers on, with hours reduced. They're now open on Sundays, as well – a move largely to make available more hours for staff, even if business is slower than other days. "It doesn’t do as much for us, but does give us an opportunity to help employees," Aljabbary said.

If you'd like to see a restaurant added, contact Graham Couch at gcouch@lsj.com.

Follow him on Twitter @Graham_Couch.

Ultimate Guide: New or tried and true restaurants

Wini Moranville

Special to the Register;

This past year has seen a healthy number of new restaurants bursting onto the chef-driven dining scene. Yet at the same time, we should tip our hats to places that have weathered ups and downs (not to mention fads) for over a decade — or even half a century.

FIVE NEW

Blue Tomato Kitchen

860 First St., West Des Moines; 277-7785

David Baruthio, who serves modern French cuisine at his flagship restaurant, Baru 66, opened this more casual venue in January. Pizza and pasta are the focus, but don't expect goofball hybrid pizzas (no matter how fun those can be!) or staid Alfredo-sauced pastas; rather, the sophisticated fare brings to mind the France-to-Italy sweep of the Mediterranean.

Find traditionally topped pizza, such as the Margherita (mozzarella and basil) and quatro formaggi (four cheeses), as well as unique (yet grounded) takes, such as the prairie pizza, with prosciutto, arugula and an egg. With Bolognese, carbonara and meatball options, the pasta menu might at first glance seem a bit predictable, but remember, you're in the hands of one of the city's best chefs — nothing here is done by rote.

Eatery A

2932 Ingersoll Ave.; 282-8085

Remember how excited everyone was when Centro energized downtown by overhauling the space in the old Masonic Temple? That sort of grand-scale ambition has now come to Ingersoll Avenue, with Eatery A. Owner Jason Simon, who also owns Alba in the East Village), has tricked out the new restaurant (a former Blockbuster video store) with dash, verve and an Iowa barn's worth of gleaming reclaimed wood.

Everything is priced under $15, and Des Moines has not seen casual food quite like this. Find pasta, wood-fired pizzas and plenty of interesting bites, such as roasted lamb with date and pistachio Farotto, hangar steak with Romesco sauce and stuffed calamari with chorizo. And take a look at happy hour, slated to run 3-6 p.m., with half-price pizza and wine — a great time to check out the new patio.

Le Jardin

2815 Beaver Ave.; 255-5787

From 2008 to 2010, Chef Tag Grandgeorge's Le Jardin offered dinner in the space that housed La Mie, the breakfast and lunch bakery/cafe at the Shops of Roosevelt. When one building could no longer house both restaurants, Grandgeorge vacated, leaving a huge crater in the local French dining scene. After all, nobody does everyday French food quite like this chef.

Kick off with a fabulous pate, then move on to Grandgeorge's modern French bistro cooking; signature dishes include rabbit meatloaf, dinner-worthy omelets and a fabulously fresh salade Nicoise. Most entrees cost under $22 (pates run $6 or $7). Yes, you can go here on a Wednesday night without burning a hole in your pocket.

Table 128

12695 University Ave., No. 140, Clive; 327-7427

After closing French-focused Tartine and opening Table 128 in its place, husband-and-wife duo Lynn and Sara Pritchard have hit their stride — the food is less about France and more about the skill, hard work and imagination of a Midwestern farm lad with a degree from the Culinary Institute of America in Hyde Park, N.Y.

On chef Lynn Pritchard's menu, you can expect plenty of farm-fresh and local ingredients with playful and worldly up-to-date touches. Don't miss the scallops with sweet corn emulsion, with fennel and radish slaw. On casual nights, go for the Table 128 Burger with pickled pear, Brie, crispy onion and Dijon aioli.

Trellis

909 Robert D. Ray Dr.; 323.6288

Chef Lisa LaValle , who formerly oversaw The Des Moines Art Center Restaurant, recently took her talents to this new space in The Greater Des Moines Botanical Garden. Fans of her work at The Art Center will be equally — if not more — pleased with what she's up to at Trellis.

LaValle's signature style is to offer plenty of hearty and healthy vegetables and grains, without making the menu read (or taste) like diet fare. Sure, you can go meatless (with a recent Latin quinoa rice vegetable salad, for instance), but expect hearty entrees as well: A beef brisket, mushroom and blue cheese sandwich and an Italian-sausage pasta dish added heft to a recent menu.

The modern, bright space will only get better as time goes by: A patio with a waterfall and lily pond, overlooking our river and cityscape, is under construction and will be completed this autumn.

Five tried and true

801 Steak and Chophouse

801 Grand Ave.; 288-6000

Edwardian grandeur, polished service and opulent food — this place has everything you need to finesse your clients (or your date). Although beef — glorious USDA Prime beef — is the major draw here, the fresh sheet of seafood specials generally pleases non-red meat lovers. If you have extra-deep pockets, look for special preparations, such as bone marrow or foie gras add-ons to the steaks. If you need to keep an eye on the bottom line, don't be shy about splitting an entree — one is generally plenty gratifying for two.

Christopher's

2816 Beaver Ave.; 274-3694

This long-standing Beaverdale venue serves much-loved Italian-American steakhouse classics like spaghetti and meatballs, prime rib, pan-fried walleye and tender barbecue ribs. Yet that doesn't mean the spot is stuck in the mid-century. Choices like the olive chicken — with sparkling spinach atop a zesty wine-and-lemon sauce — shows that the kitchen can strike a more contemporary chord, too. And don't forget the lively lounge for casual pizzas and sandwiches.

Jesse's Embers

3301 Ingersoll Ave.; 255-6011

It's your father's (or grandfather's!) steakhouse — snug bar, captain's chairs and all — lovingly maintained by committed owners who took over the 50-year-old standby just a few years ago. Beef is the draw here, including the Prime 12-ounce sirloin, the ribeye and the classic bacon-wrapped filet. And who can resist the super-garlicky signature salad dressing?

On more casual nights, opt for terrific burgers and sandwiches, including one of the best French dips ever: When was the last time anyone asked you for a temperature on a French dip? Yes, you can get yours a rosy-pink medium, if you wish.

Tursi's Latin King

2200 Hubbell Ave.; 266-4466

Although the Latin King boasts an airy and stylish wine-country interior, the long-standing east-side venue remains old school in all the right ways, from white-shirted busboys bringing the bread basket at the beginning of the meal to the owner keeping an eagle eye on what's going on in the King's realm.

Enjoy all kinds of Italian- American favorites, including steaks and robust red-sauced pasta. Specialties include chicken spiedini, rolled, breaded and broiled chicken, as well as one of the city's best takes on Steak de Burgo, a juicy cut of beef filet in an intense garlic sauce.

Splash Seafood Bar and Grill

303 Locust St.; 244-5686

Given the public's love for trends, fine dining venues that endure longer than a decade risk becoming a relic. This enduring seafood restaurant, which opened in 1998, knows how to keep it fresh. It helps, of course, that they serve some of the freshest, best seafood around. You can't go wrong with the classics—such as king crab cocktail, oysters Rockefeller and fish prepared meunière style; however, keep an eye on the more playful dishes, too, such as Kung Pao calamari and shrimp and the Siracha scallops.

Red-meat-lovers will find a limited but well-purveyed selection of steaks; for a lighter, more casual bite, swing by the raw bar and nibble your way through oysters and appetizers.