Seven members of my family entered a restaurant a couple of weeks ago for dinner together. As we were being seated, the hostess told us that because we were a party of six or more, a 15 percent gratuity would automatically be added to our bill.

My first thought was, “Wow, that would probably save me some money.”

About 40 years ago, I worked as a waitress. Now, I would be called a server. I honestly think it would be a good idea for everyone to be a server for six months at some point in his or her life. It is hard work.

Knowing just how hard the job is makes me really aware of tipping. So much so that my mother says I overdo it in the tipping department. But, hey, I get paid for my job, and serving is their job so they should get paid for it.

I always try to remember that the food and the service are two completely different things. It isn’t the server’s fault if the food is not up to expectations. That should be discussed with the manager. If the server does a good job of getting me that bad food, keeps my water glass full and asks me if I want dessert, I will tip accordingly.

Sometimes the tips are divided several ways among several people, including those who bus the tables and bartenders, so it would take quite a bit to add up to very much for all of them. It doesn’t hurt to ask if the server gets all you leave.

Also, if there’s a surcharge or built-in tip listed on your bill, ask your server how much of that she gets. A surcharge is sometimes divided among the employees and sometimes the owner keeps it all.

I would feel terrible if I thought the server got the money and in reality, he got zip. If that’s the case, a tip is left for the server and that restaurant may be low on my return list.

Carhops are a favorite of mine for a big tip. It isn’t their fault I only order one item from the dollar menu and have a small amount due. They still have to make the same amount of steps as if I had placed a $20 order. They are usually surprised with a tip for more than my bill but I appreciate the many miles they walk each day and the service right to my car.

So, is my mother right? As usual, she probably is, but I don’t foresee any changes in my thinking because I remember the tired feet, aching back and difficult customers. My hat is off to all those servers who really try and succeed in providing great customer service. I appreciate them making eating out so enjoyable for me.

Anxious to try John Henry’s restaurant at Jenkins Creek, we paid it a visit last Friday for a leisurely dinner to celebrate our wedding anniversary. I ordered the trout almondine and it was absolutely delicious, as were my scalloped potatoes.

Seated in front of the fireplace, we certainly enjoyed the atmosphere. We had driven there the week before so we could find it in the daylight in preparation for a night visit. I’m glad we did because the daytime views are breathtaking out every window and door.

Speaking of our anniversary: Besides the beautiful flowers from my husband, Chris, Jack and Frances Falder, of Noel, paid me a visit and came bearing gifts — two original Elvis RCA records. I am one super happy Elvis fan. Thank you so much for thinking of me.

Last week, my friend Tawnya and I had lunch at Rio’s Margarita Grill. First thing I decided when we walked in was that I wanted to do some dancing to the music. I did just a little boogie to the table so it wasn’t too bad.

We started with the salsa and it tasted so good that the basket of chips were gone in no time. I ordered a chicken enchilada, and Tawnya ordered a chicken fajita wrap. Some mix-up occurred and she was served beef fajitas. Once the error was noted, it was less than a minute before she had the correct food, an adjustment was made to our ticket and we left happy, ready to visit again soon.

What could have been a trying situation was handled quickly and completely to our satisfaction. Excellent customer service and excellent food. Be sure to try the lunch specials.

This past Saturday, the Saferites and the Finleys headed to Fort Leonard Wood for our friend Ray Harding’s Missouri Army National Guard retirement ceremony, celebrating more than 30 years of service. What an accomplishment for Ray, his wife, Cindy, and their family.

Today’s first recipe is one of our very favorite recipes that was given to me by Cindy many years ago. I’ve shared this taco soup recipe before, but it’s worth another printing. We love to eat it with cornbread and usually make a double batch so it lasts a couple of days.

Pick how spicy you want your soup when you pick the Ro-Tel tomatoes. We use the mild ones and it’s plenty spicy for us. I hope you enjoy this soup as much as we do.

My friend Jean McFadden shared more yummy recipes recently, and now I’m sharing two of them. The Mexican manicotti is a slightly spicy pasta dish that really fills you up. So good right out of the oven.

And the lemon sheet cake can be frosted with cream cheese frosting or vanilla frosting with a hint of lemon extract added. This makes a big cake so you can satisfy lots of sweet teeth with this one. Happy fall and happy eating!



Taco soup

1 pound ground beef

1 can diced tomatoes

1 can Ro-Tel tomatoes

1 can niblets corn

1 package taco seasoning

1 envelope ranch dressing mix

21⁄2 cups water

2 cans pinto beans

Brown ground beef; drain. Combine all ingredients in large pot. Simmer for 30 minutes.



Mexican manicotti

1 (8 ounce) package manicotti shells

2 cups cubed cooked chicken

2 cups shredded mild Cheddar cheese

2 cups shredded Monterey jack cheese

8 ounce sour cream

1 small onion finely chopped, divided

1 (4 ounce) can chopped green chilies, divided

1 can cream of chicken soup

1 cup salsa

2⁄3 cup milk

Cook manicotti according to package directions; drain. In large bowl, combine chicken, 11⁄2 cup each of both cheeses, sour cream, 1⁄2 of the onion and 6 tablespoons green chilies. In another bowl, combine the soup, salsa, milk and remaining onion and green chilies. Spread 1⁄2 cup of the salsa mixture into a greased 9 x 13-inch baking dish. Stuff each shell with about 1⁄4 cup chicken mixture. Arrange over the sauce in the baking dish. Pour remaining sauce over shells. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining cheeses. Bake 10 minutes more or until cheese is melted.



Lemon sheet cake

1 lemon cake mix

4 eggs

1 can lemon pie filling

In a large mixing bowl, beat cake mix and eggs until well blended. Fold in pie filling. Spread into greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted into center comes out clean. Cool then frost.

Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.