Many thanks to Allende, Octavian and Barberindee on their help for our coming trip to Emilia Romana.
We intend to try Dal Pescatore, Le Calandre, Craco and Osteria Francescana. Wow --- looking at the cost here makes us remember fondly the dining in the 70's when we ate at Paul Bocuse for $85 and
nice meals under $100 at two and three star restaurants in the countryside of France.
1. Since gratuity is often added into the meal, what is the proper amount to leave in cash for the waiters?
I have heard 5 to 10% but would like you guy"s input.
2. Also, to save costs, we have had one of us order a main course and perhaps and appetizer --- then, the other orders the menu degustione (prix fix) and we share many tastes together. Any feel if we can do this at these restaurants? Most places have not given us any trouble on doing this, particularily when they
are fairly empty.
I look forward to your reply plus any addition suggestions on cutting edge food.
I suspect I will either have a huge diet ahead of me when we return or a visit to the tailor shop.
thanks again for your wisdom