The Patio Group gets a new chef, and what’s the tipping etiquette at fast-casual restaurants?

San Diego Magazine's Happy Half Hour

Welcome back to the Happy Half Hour! We’re taping this episode from Suite 33 at Petco Park, and this week’s guest is Eddie Quinn, director of partnership services for Petco Park (we call him “the beer guy” at the park). Eddie manages the relationships with the Padres’ corporate partners, and more specifically, all of their beer partners (including Ballast Point, AleSmith, and Budweiser). Eddie talks about collaborating with Ballast Point on the Swingin' Friars Ale and reveals what’s the No. 1 best-selling beer at the park (take a guess). He also shares his history with the team—he’s been with the Padres since 2003, and he actually started as a bat boy! You and Yours Distilling Co.(which is female owned!) debuted a new food menu crafted by chef Brian Redzikowski from Kettner Exchange. The Patio Group has a new executive chef, Jarrod Moiles, who came from Rancho Valencia Resort & Spa. San Diego is one of 18 cities in the country where you can order beer delivery from 7-11 (but so far we don’t see any craft beer on the list). Cohn Group opened Del's Hideout in Del Cerro, which has its own spin on service: order at the counter, and there’s a call button at the table that will summon a server when you need something. Is this a good or bad thing for restaurant service? Listen to what Troy and Erin have to say. This week’s hot topic is a question that came from a San Diego Magazine staffer: what’s the proper way to tip at fast-casual restaurants? Specifically, if you go to a place with counter service and pay using an app like Square, the app asks you upfront if you want to leave a tip—before you’ve received your food or any level of service. Do you leave a 20 percent tip, ten percent, or nothing? Listen to the staff sound off on this topic.