Nicholas Di Paolo

Personal Chef

Nicholas Di Paolo is a Personal Chef based in Sedona, Arizona. With over 30 years of restaurant experience, Chef Nick has worked in esteemed restaurants including Manhattan’s Raoul’s Bistro and Las Vegas' Foundation Room. Chef Nick's Italian-America upbringing is the foundation of his private culinary services. Chef Nick offers buffet-style catering, wedding catering, and standard family dinner menus for clients.

Education

Graduated from the New York Restaurant School

Professional Achievements

Featured in various publications, including Time Out Magazine, Seven, and Mountain Living
Appeared on local news as a guest chef in New York City, Las Vegas & Flagstaff

Certifications & Organizations

Arizona TPT License
Arizona Corporations Commission
Yavapai & Coconino County Health Department Certifications

Favorite Piece of Advice

Always be upfront with transparent pricing in the catering industry. If someone asks what your budget is before they send you a proposal in the catering industry, that should be a red flag.

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Q&A Comments (5)

What happens if we arrive late on our scheduled time?

When booking a reservation at a popular restaurant, it's important to consider their policy, as many establishments typically allow a 15-minute grace period. However, in busy restaurants with constant demand and a line of eager patrons waiting, the staff may need to seat those who have arrived on time to efficiently manage the high volume of customers.

Who should I tip, the bartender or the server?

When it comes to tipping at a restaurant, the process can be intricate, especially with bar tabs. In some establishments, drinks are often added to a tab, making it crucial to tip the bartender separately, typically around $20 as a standard or adjusted based on the number of drinks. It's important to tip bartenders in cash, as the drinks will likely be transferred to the overall check, ultimately affecting the server's tip. Some establishments follow the practice of servers tipping out the bartender with around 15% at the end of the night to account for the inflated check average. However, not all restaurants may have a clear system in place, leading to variations in tipping practices. In this case, you can directly ask your server or bartender how they go about it.

Should I still tip the bartender if I only had a few drinks?

When tipping at a restaurant, especially with bar tabs, ensure you tip the bartender separately. A standard practice is around $20, adjusted based on the number of drinks. Tip in cash to account for potential transfer of drinks to the overall check, impacting the server's tip. Some places have servers tipping the bartender about 15% at the end of the night to accommodate the inflated check average. However, tipping practices can vary, so inquire directly with your server or bartender for clarification.

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