No right or wrong, just different perspectives, IMHO. So I think it boils down to whether you want to make your decision based on what is good for the social structure and employment protections writ large, or whether you will react to the human being in front of you who may be struggling to get by and has just served you a meal. But I also understand how the crisis has hit the people on the low end of the wage scale very hard and tips are greatly appreciated. La Casa del Camino is home to one of the best places to eat in Laguna. I understand the arguments about how tipping may provide incentives for employers to reduce wages and remove the protections the employees now have. Stay Spanish Rooms Casa Surf Rooms La Casita Amenities Pet Friendly. My Spanish friends all tell me that American tipping culture is getting more and more traction in Spanish restaurants, especially the high end ones where rich tourists go. I have been in at least two restaurants in Madrid where you could add a tip on your credit card bill. Grated fresh tomatoes with organic cold pressed. With organic cold pressed extra virgin olive oil and balsamic vinegar. House marinated in lemon, rosemary and sherry vinegar. I liked the info from but I think things are changing from what she described, at least in the big cities. Small skewer of anchovy, spicy pickled chilli and gordal olive (each). I think that everyone who has made a point has made a good point, but all these good points leave me right on the fence where I started. Tipping in Spain is almost as perennial topic as carrying poles on airplanes. If nothing sounds great, have a look at the "platos combinados," or just order a big "racion" of something you know you like. Have em tell you what the fruit options are, as fresh dessert fruit is often superb in Spain. Always ask what's "de casera," made in-house. The person will come back after for your dessert order. If there's no salad offered and you really want one, you can ask if that's possible. occasionally I'll opt for two starters, and that's never a problem. Presa, solomillo, secreto, carrilladas, codillo, pechuga, and cuarto are usually good things, meat-wise! Once you've heard the Segundas list, tell 'em what you want. Watch out for "lomo," "filete," and "rebozada." which can sometimes mean "sliced deli loaf," "fried shoe leather," and "deep fried fat" respectively. The staffer will want you to choose a starter right off the bat, but I like to see what's on offer for Segundas, and match up the two to comprise a balanced meal. Bean and lentil dishes are often very good, "menestra" roast veggies always a good bet, but pasta? Not unless it's an Italian place. Ask them to go slow, pick a couple that sound good. The staffer will then rattle off a list of "primeras," first courses. (it's what the Spaniards all are eating, for good reasons). and make it clear you want the Menu del Dia. Make sure the place has a Menu del Dia, and/or a Menu Peregrino. First, have a look at what the people at the other tables are eating, and make note of what appeals to you. Located in the heart of downtown Missoula, The Camino is dedicated to honest Mexican cooking techniques and traditions.
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