Help me to understand why-

RedGlitter · Post by **RedGlitter** » Mon Jul 09, 2007 4:54 pm

Well, thanks for explaining that, Weeder.

I had just assumed it was greed.

cars · Post by **cars** » Mon Jul 09, 2007 5:07 pm

Funny. Actually today, I met some friends I used to work with for lunch, at a restaurant close to the company.

We had lots of good conversations, & a pretty good meal, & good service! We were at the restaurant for 3 hours, taking up our server's table. So we left her "40"% tip to make up for it. She seemed real happy with it.

weeder · Post by **weeder** » Mon Jul 09, 2007 5:14 pm

Five years ago.... about 10 of us took my mom out to dinner for her 70th birthday. It was at a restaurant that I frequent here often. The bill was 250.00. My dad and I split it, each putting 125.00 on our credit cards. I said to my dad... we have to leave this guy another 50.00 at least. I didnt look at the check carefully......... Next day, Im thinking " Gee, that was a lot of money ( we had 4 children at the table..... chicken fingers, hamburgers etc.... and I sort of statrted loosely adding the entree prices up in my head.

BOTTOM LINE??????? That ****** waiter added a 18% tip to the bill.... knew that I didnt realize it... and accepted the additional 50.00. NOW THAT IS GREED!!!! I was furious. Called the restaurant the next day. Guess what they said? " Oh, hes done that before. My only satisfaction... is that he knows I know. I see this creep reguarly, as I still go to this place. I hope the additional 50.00 bucks was worth what he sees in my eyes everytime I look at him. I have always had this incredible and appreciated ability to see " Both sides of the fence"

RedGlitter · Post by **RedGlitter** » Mon Jul 09, 2007 5:30 pm

Weeder, I would do more than shoot daggers at him. I would call him out on that. That is absolutely unacceptable. So is the restaurant's attitude. That would **** me off so much I'd quit going there, after writing them a nastygram telling them why and listing how much money they would be losing annually from my absence.

weeder · Post by **weeder** » Tue Jul 10, 2007 2:46 am

RedGlitter;656931 wrote: Weeder, I would do more than shoot daggers at him. I would call him out on that. That is absolutely unacceptable. So is the restaurant's attitude. That would **** me off so much I'd quit going there, after writing them a nastygram telling them why and listing how much money they would be losing annually from my absence.

I go there because there arent many places to go here. I am quite friendly with many of the staff there. Its a place I can comfortably go into alone. However, I have never taken another large group, or had a party there. Many of the regulars know that this guy is a creep. Hes been there for years.

SlipStream · Post by **SlipStream** » Tue Jul 10, 2007 3:51 am

I say let em eat cake :wah:

Post by **spot** » Tue Jul 10, 2007 3:58 am

spot pushes SlipStream back into the teapot, throws in a pound of butter to shut him up and superglues the lid in place

RedGlitter · Post by **RedGlitter** » Tue Jul 10, 2007 5:10 am

spot;657136 wrote: spot pushes SlipStream back into the teapot, throws in a pound of butter to shut him up and superglues the lid in place

:wah:

cars · Post by **cars** » Tue Jul 10, 2007 5:48 am

almostfamous;656943 wrote: Yep, we make 2.13. And, they tax that :rolleyes: A forty hour work week, which you just don't get in the service industry unless you're management, you might bring home around a hundred bucks, hundred twenty-five, not much. It seriously is all about the tips, in the U.S. that is

The OP question was never about "not" tipping at all, but rather the method of tipping. A flat rate tip Vs a percentage tip! Why not $1.50 per person (pp) for breakfast, $2.50 pp for lunch, and $5.00pp for dinner Vs percentage of the bill.

Post by **spot** » Tue Jul 10, 2007 6:01 am

cars;657173 wrote: The OP question was never about "not" tipping at all, but rather the method of tipping. A flat rate tip Vs a percentage tip! Why not $1.50 per person (pp) for breakfast, $2.50 pp for lunch, and $5.00pp for dinner Vs percentage of the bill.

That's so way backward, cars. It minimises the cheap meal and maximises the expensive one.

Here's an alternative. A recommended convention of $5pp for breakfast and lunch, and no tip for dinner. The customer has a lower maximum outlay and the tipee takes home more money.

SlipStream · Post by **SlipStream** » Tue Jul 10, 2007 6:51 am

spot;657136 wrote: spot pushes SlipStream back into the teapot, throws in a pound of butter to shut him up and superglues the lid in place

I used 2 have a pet dod called spot... he was barking aswell

kazalala · Post by **kazalala** » Tue Jul 10, 2007 8:04 am

My husband is a taxi driver. he does'nt really " expect" a tip, his philosphy is i might get a tip or i might not, either way its a fare. He thinks himself lucky if he does get a tip, but he says the best tips are the ones he gets from the old dears, after he has helped them out of the car, carried their shopping in to their kitchen, and then they take his hand and place a 10 pence piece into it, close his hand over it and say,,, thats for you, Thank you very much:wah: he said to me ,, i know its only 10p but its the thought behind it , they are showing appreciation for the extra help i have given, it means something. Some taxi drivers wouldnt even get out of their car:mad:

generally here it is left up to the customeer wether they leave a tip or not and if a tip is left its to show appreciation for good service. Although our waitresses do have to get the minimum wage at least.

YZGI · Post by **YZGI** » Tue Jul 10, 2007 8:15 am

Last week I gave a $50 tip on a $100.00 tab. I thought my waiter was extremely kind, efficient and not too mention I loved him.

Yep he was my son and I knew he was getting a little short on funds.:wah:

weeder · Post by **weeder** » Tue Jul 10, 2007 8:20 am

It wouldnt be enough!!!! Part of, or really all of the enticement to do this job, is based on the concept of... how good a job you do.. will determine how much you make. It is incentive. And also there are those in the food service industry who are professionals with a studied knowledge of fine wine, good food, and exemplary customer service skills.

observer1 · Post by **observer1** » Tue Jul 10, 2007 8:24 am

My co-workers & I were just talking about this this morning. My one co-worker went to a restaurant last evening, where they automatically added the gratuity! My feeling on this is that it isn't necessarily a given that a waiter/waitress will receive a tip, or for that matter, how much. To me, it depends on the quality of service you receive. Yes, my standard is 20%, if the service is adequate. If it's lousy, they get next to nothing. If it's fabulous, they get more. This, IMO, is given to show how well they did. It's not required.

KB. · Post by **KB.** » Tue Jul 10, 2007 11:16 am

All a flat rate ensures you of is shitty service. Just like walking into a non-commissioned retail sales store. If I am going to make the same regardless; I'll just go outside and smoke.

Post by **spot** » Tue Jul 10, 2007 12:07 pm

Let me see whether I can describe the English being-waited-at experience as it ought to happen, shall I. I turn up with my party on time or, if we're meeting there, I turn up ahead of the others. I make my name known to the reception and take a drink and whatever conversation seems appropriate while we gather together. The table manager presents herself (I pick a sex at random here, you understand), takes us in, seats us and makes us aware of the options for the evening with as little effort as possible.

From that point on, no exchange at all occurs with her that isn't initiated by me. All the table manager does is to make sure her eye can be caught from half-way around the room at least once each couple of minutes, and that takes a second. The closest to initiative I want to see from her is a timely instruction to the waiters for the remove of a course and its replacement with the next, and even then I'd expect to have lifted my eye to have caused it to happen. The table manager is there for my convenience, not I for hers. The eye contact is the nearest expression I wish exchanged which might be interpreted as "is everything alright". To be asked whether I'm enjoying myself would be unmitigated presumption. Should I wish to order something to drink I'll instruct her. I consider it slavishly pompous for an establishment to so overwean itself as to nominate a particular member of staff as the direct conduit between cellar and table.

The success or otherwise of the evening is my responsibility, not hers. Of course she gets the tip. I've known table managers refuse to accept either tip or payment if they've felt the establishment has messed up, it's entirely her decision. How she allocates disbursing the tip proportionally among her waiting and kitchen staff is entirely her own affair. My contract was with her, not with the people handling the crockery.

cars · Post by **cars** » Tue Jul 10, 2007 12:12 pm

almostfamous;657402 wrote: I understood the OP but the flat rate vs a percentage is ludacris. You would get mediocre service; I know I wouldn't bust my ass for 5 measly bucks much less anything below that. Why is it so hard to pay based on the service?? Like someone said if you want a cheap meal, stay at home. If you want a good dining experience, to be waited on hand and foot, go to a restaurant but compensate those that adhere to your expectations at said restaurant.

:)

I LOVE when family comes in, my uncle used to slip me money too.

I'm a beer connaisseur does that count??

OOps, I meant consumer

:wah:
The point is not getting accoss. (we're not talking a 5 star restaurant here) It's not a measly 5 bucks, it's 5 bucks per person. Say "3" people have a meal, the food is good, & the service is great. (Forget about family tips)

The bill comes, & it's "$70.00. Service was great so that warrents leaving a "20" % tip, which comes to $14.00. At "$5.00 per person the tip would be "$15.00"!!! So. . . . .

cars · Post by **cars** » Tue Jul 10, 2007 12:22 pm

KB.;657439 wrote: All a flat rate ensures you of is shitty service. Just like walking into a non-commissioned retail sales store. If I am going to make the same regardless; I'll just go outside and smoke.

Not really, the tip would still have to be earned, real shitty service means reduced or even no tip! It's the server knowing the 5 bucks is guarantted for good service, cause many people who did received good service from the server, still leave 10% & or even less tip!!!

Patsy Warnick · Post by **Patsy Warnick** » Tue Jul 10, 2007 1:02 pm

A flat rate wouldn't work for tipping

Patsy

YZGI · Post by **YZGI** » Tue Jul 10, 2007 1:07 pm

Most places I go know that if my drink never gets more than half empty that there will be a nice tip in store for them before I leave.

Patsy Warnick · Post by **Patsy Warnick** » Tue Jul 10, 2007 1:09 pm

I've also worked where all the tips were accumulated and then distributed evenly.

And that doesn't work either

Some work their butts off and as KB said others are out back having a smoke.

You hussle - pleasant - order is great - your tipped.

Patsy

Carolyn · Post by **Carolyn** » Tue Jul 10, 2007 3:33 pm

Tip: a small gift of money for services rendered.

A tip is a bonus. Give what you feel is comfortable for you and earned by the person you give it to. I usually go by the amount of the bill. I start with 10% and then add or subtract depending on how good the service was. Waiters and waitresses should not expect a tip--the should deserve it by how well they did their job.

observer1 · Post by **observer1** » Wed Jul 11, 2007 5:54 am

Carolyn;657582 wrote: Tip: a small gift of money for services rendered.

A tip is a bonus. Give what you feel is comfortable for you and earned by the person you give it to. I usually go by the amount of the bill. I start with 10% and then add or subtract depending on how good the service was. Waiters and waitresses should not expect a tip--the should deserve it by how well they did their job.

EXACTLY!!