If you have a hankering for something extra tasty, sample the menu at Winter Haven's Panera Bread.
Stay in the loop (and online!) by tapping into Panera Bread's free wifi hotspot.
At Panera Bread, there's no need to confine your meal to a traditional dining room — outdoor seating is available when the weather is warm.
Can't stay at Panera Bread long? Pick up and go home.
With parking onsite, it's easier to get straight to our delicious food.
For those who travel by bike, Panera Bread offers bike racks for diners.
What is American food? Cuisine that is delicious and perfect for any occasion. Come grab some at Georgee's.
Diners will appreciate the quick and easy parking options located near this dining establishment.
For food that tastes like a million bucks, Georgee's s got you covered for a fraction of the price.
The next time you're craving a burger and fries, Georgee's is the place for you.
Dunk your donut or eat it plain — you can't go wrong with Donut Palace's deep-fried dough.
That's right! Donut Palace will bring their delicious food to your house for any occasion.
Many diners choose to drive to Donut Palace, as there are numerous parking options nearby.
Donut Palace serves up hot and fresh donuts, so swing by on your way to work and enjoy some good eats.
Dressing up the traditional sandwich, Subway is a go-to lunch spot in Winter Haven's Jan Phyl Village district.
Subway not only serves fare that's free of gluten, low in fat, and vegan, but also dishes out some of the yummiest food in town.
Many diners choose to drive to Subway, as there are numerous parking options nearby.
Subway makes it their goal to serve food that is both delicious and affordable.
Early risers and night owls alike can enjoy Subway since it serves breakfast, lunch, and dinner.
Stop making your own measly sandwiches at home and taste the succulent masterpieces at Subway.
Hankering for a side of fries? Try the grub at Old Man Frank's, a tasty restaurant serving American-style fare.
Drinks are also on the menu here, so guests can start the night off right.
Old Man Frank's provides seasonal outdoor seating — be sure to grab a chair before it's too late.
At Old Man Frank's, your large or small group can be seated quickly and comfortably.
Between the music and the crowds, Old Man Frank's' noise levels can be intense.
Whether you're coming from work or a ballgame, the dress code at laid-back Old Man Frank's is come-as-you-are.
Impress the visitors at your next gathering by calling in Old Man Frank's for catering.
If you're driving, be sure to take advantage of the nearby lot.
Old Man Frank's makes bikers feel at ease with the multiple storage racks outside.
Old Man Frank's s moderately-priced platters and top-notch taste bring foodies back to Old Man Frank's time and time again.
No matter what type of American dish you're in the mood for, Old Man Frank's has a great selection of dishes to choose from.
Serving a range of tasty food and drink, Pizza Connection in Winter Haven will have you thinking about seconds (or thirds).
Catering from Pizza Connection will take your party to the next level.
We'll let you park onsite to help get you closer to our scrumptious menu.
Neil deGrasse Tyson estimated that if you collected every beer coaster, cocktail napkin, and bar tab on which someone scribbled their number for a bartender, they’d stretch to Jupiter and back a thousand times. That’s 365 billion miles of digits that—let’s be real—were mostly left undialed.
Even though we invented that very believable statistic, flirtatious customers remain about as ubiquitous as Miller Lite remain for bartenders and servers. With a well-meaning patron, a little harmless flirting is just that. But as Emily told us, “‘Flirting’ can be defined in many ways, from friendly banter to creepy uncle.” So when is it too much?
We talked to a bunch of servers and bartenders who broke it down for us. Here are their flirting tips for five common scenarios.
Editor’s note: These largely reasonable points of view express the opinions of the servers and bartenders therein. This advice does not guarantee successful flirtation, but may prevent you from being tossed out of the bar.
Scenario No. 1: You’re a flirtatious person, but you don’t mean anything by it.
“It is important not to have any expectations other than a good conversation.” – Stephanie, Edinburgh
“There's nothing wrong with flirting, as long as he or she knows there are boundaries that must be respected—this includes being able to aptly read any verbal or physical cues the bartender is broadcasting regarding his or her own comfort with the situation.” – Mark, Chicago
“Even if the server or bartender picks up what you're putting down, always assume it begins and ends with flirting. … Restaurants and bars can be sexy environments, but we're not sex workers. We are not obligated to respond in kind. Stop flirting in front of your date, and for God's sake—no touching.” – Liz, Brooklyn
“If you are bringing sexual things up, you are straight-up creepy. Go home. Stay there.” – Emily, LA
“There's nothing wrong with complimenting someone. … If the bar patron, however, takes it one step further (i.e. ‘Wow, you must work out a lot,’ etc.) and said server or bartender doesn’t reciprocate, obviously that's [a] problem. – John, Cleveland
“Never refer to your bartender as ‘sweetheart’ or any other overly familiar form of address. It’s not flirting. It’s condescending.” – Anonymous
Scenario No. 2: You’d definitely be chatting them up, if only you could get their attention.
“Never expect a bartender to flirt if the bar is busy. Bartenders are there to do a job, not to stroke egos or pursue romantic liaisons.” – Mark
“Be polite and cognizant of the fact that they have other patrons to tend to. Always tip like a baller, even if it doesn't seem like it's going your way. Leave your number, but don't ask for theirs. Definitely do not ask what they're doing after work.” – Sydney, Chicago
“Just go for it, but don't get too upset if said bartender or server is too busy. They may be interested but actually care about doing their job. Don't take it personally.” – James, Brooklyn
Scenario No. 3: You think the bartender or server is flirting back, but you’re not sure.
“If you're questioning the intention, then the answer is likely no.” – Stephanie
“If the bartender is being courteous but keeping a bit of distance, said individual isn't warming to your song. The best measure I know of is body language.” – Mark
“It is 100% always the server or bartender performing their job until THEY prove otherwise. They will make the move. If you want to leave your number to be proactive, cool. Let them call if they want.” – Liz
“If they're making the kind of small talk you'd have at a bus station, they aren't interested.” – Sydney
“Eye contact means everything.” – John
“If they check on you more than usual, [or give away] a free shot or drink. If they look at [you] while taking care of other customers.” – Rebecca, Chicago
Scenario No. 4: Major swoon alert. You’ve already named your hypothetical first-born child.
“Just don't force anything. That turns creepy really quickly.” – Stephanie
“Picking up the bartender can absolutely be done. If the guest keeps it low-key, it can be a fun part of the job. It's still best to go into [it] with the idea that you'll probably be rejected.” – Sydney
“I'm there to be personal and give you good service, not be a real-life Match.com.” – James
“I've seen both of sides of this coin happen. A [coworker] met her boyfriend serving him and his grandma. They were together for three years. I've had to also, unfortunately, stop serving a man who was making rude comments to a female server. So it's key to know where the buffer zone lies.” – John
Scenario No. 5: You might have become a regular in the hopes of eventually landing a date.
“It's probably a bad idea to hit on a tipped employee somewhere you're a regular. The economics of the situation make it incredibly awkward for the worker to say yes or no regardless of what they want.” – Sydney
“Being super friendly is awesome. Making friends with people who work at your regular spots is also awesome. But while in the bar, don't mention anything sexual. Don't even comment on the server or bartender's looks. They are at work. Respect that.” – Emily
Some of these quotes have been edited and condensed.
Check out more guides to restaurant etiquette:
Who Should Pick Up the Check on a First Date?
A Server’s Uncensored Thoughts on Tips, Tip Jars, and Split Checks
Everyday, Groupon deals highlight some of the country's favorite local restaurants and bars. But now, we want to recognize the people who make those places so beloved.
This awards campaign celebrates a restaurant’s entire staff—from chefs to servers, dishwashers to house bands. They can be your favorite restaurants on Groupon, or those that have never run a Groupon deal. If they make your favorite bar or restaurant special, we want to hear about them.
Tell us a little bit about your favorite spot and about yourself:
Thanks for your nomination! Here's what'll happen next:
Nominations will close on Wednesday, March 9.
Voting on the finalists will begin on Wednesday, March 16.
Winners will be announced on Monday, April 4.
Stay tuned, and stay hungry!
Nobody wants to be a jerk when confronted with a check or tip jar. But it's hard to talk about cash, and it can be even harder to calculate how much to tip when closing out a bar or restaurant tab. Plus, tipping etiquette is constantly evolving, which makes the process a tad more stressful than it needs to be.
So, let's make it easy.
We've enlisted an anonymous restaurant server, Emily (surname and workplace withheld), to share her two cents about leaving dollars and cents. She’s slung plates and collected tips in Los Angeles, Hawaii, Phoenix, and Chicago, amassing a multi-city body of knowledge on the subject. With Emily's help, and with no holds barred, we'll visit this complicated, hush-hush intersection of money, morality, and math.
How much to tip at the bar?
If you're closing out a tab on a card, leave 20%. If you're using cash to pay as you go, do what Emily does and slap down singles. "I tip a dollar a drink on simple things," she says, referring to items such as beer and shots. However, she says:
"I tip 20% on craft cocktails," even when using cash.
That's because she's paying for the bartender's time. In the three minutes it takes to grate rare snozzberry zest over an artisanal negroni, the bartender could have netted a dollar each on six simpler drinks. Paying for time also means that a gold-star patron will tip a dollar on a free glass of water.
What about the coffee shop?
Tipping at coffee shops is similar, but not identical, to tipping at bars. Even Emily sometimes skips the tip at a café. "But never at a restaurant or bar," she adds quickly. "I would die." Baristas understand that they won’t receive tips from everyone. Just as with bars, however, you want to respect their time. If you look down at your cappuccino foam to find a painstaking replica of a Hieronymus Bosch triptych, then go ahead and tip more than one lonely Washington.
What if there's a tip jar?
It's always nice to help fill up a tip jar, especially if you appreciate the employee's help or craftsmanship. It's not as crucial as tipping on a bill or tab, but you can’t go wrong with generosity—especially if you’re a regular at the establishment in question. When it comes to tip jars, don't worry about percentages or dumping in a few coins. Emily says servers don’t mind change:
"Change adds up! It's fine.”
She then issues a swift, salty addendum, which we'll sanitize here so you can send this article to your mom: "I mean, but still, eff your pennies."
What if I'm at a restaurant?
Simply put, always tip at least 20%. Then double-check your math and confirm the 20%. That’s because you're actually paying your server's wage at a restaurant. "If they under-tip," Emily explains, "the server is still taxed on [the expected total], and also needs to tip out other parts of the house based on sales." In a cruel twist of algebra, Emily says this sometimes means that "the server pays to serve that table."
So, what if I'm at a restaurant with a Groupon?
Again, you're tipping for time and service, not ingredients. So if you have a Groupon, tip 20% of the full, pre-Groupon value of the bill. Think about it: with or without a Groupon, your server is still balancing the same heavy plates, fielding the same questions about substitutions, and knitting the same napkins by hand. Of course, 20% is just a rule of thumb. If the service is particularly good, tip 25% or more. If it's dreadful, take it up with the manager.
What if I'm with a large group?
"If you are a large group," says Emily, "it's often that you are the majority of the server's [financial] intake for the night, so just be respectful."
Servers’ biggest group-related grievance? Check-splitting.
The primary reason servers hate split checks has to do with—and here’s that word again—time. First, the server tracks down the order of every individual in the gaggle. This is an especially time-consuming feat at the end of the night, when food comas and multiple rounds of drinks muddy diners' memories. Then, it’s time to re-enter the whole meal into the restaurant’s system.
According to Emily, there's a second reason servers hate to split checks, though, and it's even more serious: "When tables split checks, often the tip gets screwed up. A lot of times, the last person is supposed to tip on the total bill but only tips on their amount, screwing the server over."
If you absolutely must split the check, then let your server know ahead of time, double-check your calculations, and communicate with your tablemates. If you follow these simple guidelines on how much to tip, both your server and your dining party can leave the restaurant without any regrets.
More stories to brush up on your table manners:
Who Should Pick Up the Check on the First Date
The Right Way to Split a Group Check