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going the extra mile for everyone but the consumer, who for some goddamn reason has to break out a 10key and is somehow magically involved in the compensation equation for the employee.
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Nice review. That sauce on the steak frites looks great – too bad the meat wasn’t so good. So how salty were the fries? :o) I’d been warned prior to my visit and asked for less salt, and they were still too salty to me. Oddly enough, their beautiful-looking French Onion soup wasn’t salty, and they usually are, very. Not much flavor though. I take it you weren’t impressed with the Thermidor?
Although I wasn’t enamored with their food on the whole, I thought their bread and butter was the best I’ve had.
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The American tip system already makes the customer responsible for a significant share of restaurant employees’ compensation. Service charges are an attempt to reduce the disparity between front and back of the house income.
I personally prefer a service charge with a no-tipping policy and a message explaining that on the bill, but restaurants get pushback from customers who want to leave a tip on top of the service charge, which obviously will increase employees’ income, so they like it too.
Thanks @CeleryVictor!
I don’t remember the fries really. That’s amazing about the not-salty soup, especially FO. I’m getting it next time. Honestly, and I am a salt complainer (apparently an American character trait), the only thing I remember being salty was once the butter lettuce salad had a tad too much big, crunchy, finishing salt, but that’s a quibble. We’ll see next visit…
My favorites have been the Bread, of course, Escargot 
the Potato Darphin! And the Omelette, although I agree it’s a little too rich w/Boursin. I’m not seeing Potato Darphin on the menu right now and that might be a deal breaker. It was a perfect dome of crispy goodness, wrapped around savory, julienned potatoes, and big enough for two. 
No, unfortunately, I did not like the Thermidor. And that might be a me thing. I’m somewhat of a lobster purist - steamed, drawn butter, lemon, a little creamy salad on a roll, the occasional newburg, some bisque, ok I’ll stop. But this had melted cheese, mushrooms (which I kinda’ hate w/lobster) and way too much cognac or whatever they use. I don’t mind the béchamel w/nutmeg but it just competed with the other stuff. Plus, I had preconceived notions. I have been watching Rear Window since I was a kid and wanted it to look like this…
Okay, not like this. This is a photo taken of the movie screen, but…
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Too bad my taste buds say otherwise, seeing as how as I had no issues with the salt level at restaurants in France.
Let us know how it is – maybe my beautiful-but-flavorless FOS was an anomaly – I actually sent mine back. I’ve never had Thermidor, but all that sounds excessive, although I do love a good crab au gratin. The thermidor from the movie looks better to me as well.
Based on the burger I got there, they tend to go overboard on some dish components. Their so-called foie-infused-bordelaise tasted like pure Worcestershire to me. Ended up wishing I’d ordered the omelette, salt notwithstanding. I’ve since seen Ludo do it on TV, and have made it myself – good but pretty dang salty just from the Boursin (and I like Boursin).
That Potatoes Dauphinoise is a thing of beauty. I’d order that in a hot minute.
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So ( to insure proper service. ) tips . Your ok with a automatic 20 % tip even with horrible service .
Hi @CeleryVictor -
Okay, not salty and flavorless too? I didn’t get the flavorless part from your comment. That reduces it from definitely to maybe I’ll try it. 
Yah, I saw Ludo make that omelette too. It really is perfectly cooked, just a little rich, better for sharing… w/those potatoes. 
My favorite French omelette in this ‘hood was the goat cheese & asparagus topped w/a dollop of sour cream & herbs or micro-greens at Joan’s on 3rd, but last time it didn’t have the same finesse and was overloaded w/chopped-up asparagus & an unpleasant goat cheese. I’m hoping it was just the chef that day.
Yep, I’ve heard a lot of complaints about PT’s too much of a good thing burger.
No @Emglow101 I don’t want to pay 20% for bad service. That’s the common worry from customers (including myself), but according to the article linked the worry is not backed up by statistics or facts. Basically a bad server is a bad server whether they’re getting tipped or not. My point is I don’t mind (well kinda’) paying my usual tip % and the 2-3% healthcare charge or just paying a straight up 20% service fee. But charging an 18% service fee (for what?) then expecting an 18-20% tip is bullshit. I support universal healthcare and don’t mind putting my money where my mouth is, but this seems excessive and greedy.
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One time we were sitting at the counter and ordered two omelettes. Two of the cooks had a race.
Nobody expects that. To the contrary, the servers at Petit Trois point out the distinction between the service charge and the tip line precisely to avoid ripping off customers who aren’t paying attention.
The second solution is for the server to give a clear verbal indication that service is included. This is so very easy that it makes me think any place that does not require this of its servers is hoping people won’t notice and will overtip. At restaurants run by Jon Shook and Vinny Dotolo (as well as Petit Trois, co-owned by Ludo Lefebvre), servers tell you as they drop the check that service is included; they also circle that charge on the bill in red pen. The pen mark alone is not enough — if you’re distracted by conversation, you might miss it. But the verbal heads-up plus the highlighting on the check is much appreciated by this diner.
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Coincidently, the first time we came across an extra charge was at Jon & Vinny’s a couple of years ago. It was so confusing & awkward on both sides. But they led the charge trying to supplement healthcare costs for employees. That’s a good thing.
It’s really just growing pains. The restaurants and the customers will figure out how to handle it properly and become more comfortable. For instance, we didn’t feel the need to give the waiter at PT our usual tip %. We gave him $10 in cash. With the service fee it was about 22% total. It’s between the restaurants and the servers to decide whether this works.
BTW… We always have really good service at PT.
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Yeah, I’ve had consistently exemplary service at Petit Trois, Animal, and Kismet.
Nice write up @TheCookie
Thermidor is an acquired taste and I’m guessing many Angelenos would share your opinion.
Prior to the PT version, I had one prepared by Chef Laurent Quenioux back in 2015 when he was at Vertical Wine Bistro. He used Maine lobster and bathed it in a sauce of cream and brandy.
Here’s a screenshot from my IG account for reference:
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Unique American phenomenon - Diners relishing the opportunity to provide pro-bono HR compensation responsibilities on behalf of the restaurant and actively evaluating compensation plans and seeking ways to offer regular self-funded raises to said restaurant staff.
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That sounds lovely. Maybe it was PT’s version. But, like I said, it may just be a me thing. However, not an “Angeleno” thing. I am after all half a New Englander.
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Perfect
Why wouldn’t the waiter bring up specials? 
I’m so sad that I got the burger again and then watched people eat awesome things off the menu. Big missed opportunity for me today.
Cognac cocktail at the top of the list is pretty lovely.
poopies
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You said poopies. 
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FTC-merch idea! I needs to make a poopie-colored t-shirt with the caption:
“Why yes, I’d love to hear about your-off-the-menu specials today…”
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I 
your t-shirts.
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