Contra in NYC - My Experience
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- Опубліковано 9 лют 2025
- Check out Contra: www.contranyc.com/
Knives by Roland Lannier: rolandlannier.c...
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
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I discovered your channel yesterday im a Dutch culinary school student and I love your videos!! It's so good for learning and understanding certain things thank you!
Thanks Daan!
Yuus thank you! I went there a few months ago some of these dishes where still on the menu lol thanks foe the re upload
Those bowls look like the same ones we used for our popup (for the bread course). gotta love how everyone uses cb2
Ha you WOULD notice that 😂it's true though, a practical bowl is a gamechanger.
Justin Khanna I’m always on the lookout for bowls. How was their bread?
I enjoy these, keep it up Justin.
My pleasure, thanks for watching 👊
Loved this man! Big fan of their cooking! Keep the pma Justin! Cheers from Brazil!
Thanks Gotera!
Looks amazing, loving the videos as always 🤘
Thanks Milo!
good one mate
Are you mad about the tip level? Why or why not? Is 10-15% an acceptable range still? Do you not mind at all and like that I share the actual check numbers? 👇
I'm not mad, just disappointed, especially since I've seen you do better in previous videos. I know in Norway and most of Europe 10-12% is normal, but you've got to remember servers don't make full wages plus tips here like they do over there. Not to mention we have to "tip out," usually around a quarter to a third of our tips to our support team. That's why the customary tip range is 15-20%, and if service was as amazing as you indicated in your video, it should definitely be at the 20% end of that range.
hmmm super torn on this. I think because they let u film and take pics, and super generous with the wine... i might have tip alittle more...
That being said, i recently had the tasting menu at Commanders Palace. The tip was fkn $62. Fkn rediculous. Like honestly, $30 for two, seems more than far...
I remember making $80 on the line, getting my ass handed to me, for a shift... and the watresses made $750 in the same night. This industry is a tough one.
Its ur money do what u want. Love your content, congrats on the engagement; stay on that grind!
I don't agree with how little you tipped, however it is good that you are sharing the prices of these places, because it helps give a little more perspective to the meal.
So first off, I think the tipping system is broken, the disparity between back of house, and front of house is insane. With that said, it is the system we have, so you don't want to punish the people who are within it, and the cultural standard is now 18-20%
While the tipped minimum wage in NYC is better than most parts of the country, where it is so low that after taxes servers make $0 without tips, servers are dependent on it. Also, the meal is expensive, but because you are having a tasting, the server needs to put in more work, and can't turn the table/seat nearly as often as a non-tasting menu place. Now if there was some kind of service charge that we didn't see, then it would be completely different, but as is seems incredibly stingy.
I think its fair tip
I own a higher end restaurant here on Oahu, Hawaii. I'm a chef by trade and a server by necessity. When a person whose perceived to be "media" tips poorly it spreads like wildfire. All status quo aside, things are the way they are. Most servers are servers because they got into the business for the short hours and high pay to support the lifestyle that they want. Whatever the reason may be, Japanese (In Japan tipping is an insult), tipping on only the price not the tax, etc, if you tip below the "standard" 18-20 as a regular customer makes you look either cheap or you had a bad experience. Especially if you got special treatment, and allowed you to record. Personally, I tip 20% for standard service and extra for good service. If you tip that low the amount you tipped will spread through out the staff, then into the kitchen leading them to think you had a bad experience. At my restaurant, the kitchen and the front are a unit. The front helps the back and the back helps the front, food running, cleaning, etc. Cutting hosts, food runners, bartenders out means there's extra money which the kitchen staff can take a portion of because the kitchen is available at a moments notice without having to bring extra staff in to possibly twiddle their thumbs.
Shoutout to everyone that's requested this one, I've wanted to eat here for ages and it was all dependent on not getting my wait list request at Atomix 😁
Nah don't go Atomix if you're going to end up tipping less than 15%
11% tip yikes.
🤣🤣🤣🤣
This is an awesome conversation 😭- gonna pin a comment
😂😂
you lost me at the tip 11% OMG, after all the fancy things and shout outs awesome desserts tasty wines, that's the thanks they got... that was a 20% tip easy... I wonder what the staff thought of you after that...mine would never forget.
Yup, huge lesson learned and I've even changed my whole approach to how I share pricing in videos because gratuity and tipping has been completely revamped with these videos - all the way up to 100% of the bill in some cases. More info at the end of my video from Spoon & Stable. Appreciate you keeping me accountable!
@@justinkhanna with that said I must tell you that it was you that gave me the courage to step out and tell the social world that I was even a private chef, not being formally trained made me feel less than, but after watching your accounts of stage and chef mistakes I saw that I was doing the same things as any other chef, and my clients like my dishes. So thanks you for helping me "come out" as it were...
@@knivesguitarspvtchefs4890 absolutely a pleasure - it's what I hope helps folks! And congrats to you, I know it's not easy to do something with so much accountability. Keep up the hustle and kudos to you for more happy clients 🙏
How are people commenting 6 days ago?
It's been unlisted for a while.
@@justinkhanna ohhh heard
Love the video, if you find yourself in Oklahoma city please check out ”Nonesuch” a 21 seat tasting menu restaurant named #1 best new restaurant 2018 by Bon Appetite Magazine.
Soooo want to go eat there
Justin Khanna the last time I checked a featured course was a bison ribeye, very much plains influenced menu.
this supposed to be a meal?
Curious, what makes it not a meal?
Are you a ham planet?
looks like very inspired by aska
Both inspired by other "New Nordic" places 😭
Contra was around waaaay before aska bruh
Learn how to tip bro.
Wow 11% tip. Thank God NYC is a cheap place to live and wait staff doesn't depend on tips and oh wait....
This is an awesome conversation 😭- gonna pin a comment to start one.