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people who bitch about tipping are scum? - Page 47

post #691 of 732
Some good tippers here. I always keep it to 15-19% tip whenever I go out.

I am fundamentally against the idea of tipping...I heard all of the arguments before, and yes, I would prefer my food / drinks be more expensive (better paid servers, etc...) rather than subsidizing a business by leaving a tip. It really is an American phenomenon and seems to go against the idea of a developed society.

P.S. I am also against price discrimination (yield management) and waiting in line to give a business my money.
post #692 of 732
Quote:
Originally Posted by billsayers View Post

I am fundamentally against the idea of tipping...I heard all of the arguments before, and yes, I would prefer my food / drinks be more expensive (better paid servers, etc...) rather than subsidizing a business by leaving a tip. It really is an American phenomenon and seems to go against the idea of a developed society.

Except it's really not. Most western countries that don't have tips have service charges, which is the exact same thing except required instead of discretionary.
post #693 of 732
Quote:
Originally Posted by kwilkinson View Post


Except it's really not. Most western countries that don't have tips have service charges, which is the exact same thing except required instead of discretionary.

I have traveled pretty extensively (Western Europe) and do not recall seeing a specific service charge on my bills. There could very well be such a charge that is incorporated in the price of the meal but it is not specified to the customer.

Even if the fee is specified, I do not have any qualms about it as "service charge" and "tip" have two very different connotations.
post #694 of 732
If they put it on automatically fuck em. If the service is great I'll tip, if its very bad I'll tip 1 or 2 pence.
post #695 of 732
Has tipping delivery people been tackled yet?
post #696 of 732
Quote:
Originally Posted by billsayers View Post

Some good tippers here. I always keep it to 15-19% tip whenever I go out.

I am fundamentally against the idea of tipping...I heard all of the arguments before, and yes, I would prefer my food / drinks be more expensive (better paid servers, etc...) rather than subsidizing a business by leaving a tip. It really is an American phenomenon and seems to go against the idea of a developed society.

P.S. I am also against price discrimination (yield management) and waiting in line to give a business my money.

I absolutely will not wait in a long line to buy something
post #697 of 732
As I approach my final 2 days of serving (forever, God willing), I noticed - it seems like good and bad tippers come in waves. These last two weeks, tips have been uniformly good. Even people who have been very rude tipped fairly, and a few people even tipped generously. I guess it does still happen.

However, on the topic of restaurants and service, I'd like to vent and point out that when a waiter asks you how you are doing this evening or whether you have dined at this particular establishment before, the answer to that question is not "I want ____" or "can you get me ____." Yes I'm here to get what you need, but people are often shockingly rude.
post #698 of 732
Quote:
Originally Posted by Quatsch View Post

I'd like to vent and point out that when a waiter asks you how you are doing this evening or whether you have dined at this particular establishment before, the answer to that question is not "I want ____" or "can you get me ____." Yes I'm here to get what you need, but people are often shockingly rude.

Question I've always meant to ask a server: when a server asks, "How was everything?" does s/he *really* want to know? Even if something hasn't been perfect, I usually say that everything has been good just to be polite. I figure the exchange is pro forma more than anything. But maybe I'm wrong--maybe the server really does need to know if something's wrong to relay the message to the kitchen.
post #699 of 732
Quote:
Originally Posted by erictheobscure View Post

. But maybe I'm wrong--maybe the server really does need to know if something's wrong to relay the message to the kitchen.

Absolutely. Seasoning off? Too salty? Texture wrong? Kitchen needs to know. Cooks come and go just like servers, and the new guys don't always nail everything on the first night. Sometimes people just don't like a particular dish that much, even if there's nothing wrong with it. Nothing I can do about that, but if there's something off, the do need to know.
post #700 of 732
Quote:
Originally Posted by Piobaire View Post

Has tipping delivery people been tackled yet?

I had an absoulte horror of a delivery experience last night. Probably about the time you posted this as well.
post #701 of 732
Interesting thread to wade through. I worked a short time in food service, more counter service, some food running and wine bar/coffee shop stuff. Many of my friends and coworkers have waited tables (a few in very high-end fine dining, most in average family night out restaurants), and I've been formulating rules for tipping based on both common courtesy and those shared experiences. While the stigma among young people against undertippers is very high (a number of them seem to regard arsonists more favorably than cheapskates), there is a social contract implied in the act of eating out.

When you go out to eat, it's understood that you will behave with some decorum, and obey laws and common social mores. The waitstaff will do their best to be at least adequately attentive to your (reasonable) needs, keep your drinks filled, your food coming, and your experience pleasant and neither hurried nor too slow. In exchange, you are implicitly agreeing to pay for the food and the service provided. You have the discretion to name what the service is worth, but unless you didn't get any service to speak of, it should be considered as worth something. The menu price pays for the overhead, the raw ingredients, and the wages of those employees who do not interact with you directly for appreciable time. It also pays the small portion of the waitstaff's wages that goes to taxes, which means their take-home pay is your tip or less. This is an important consideration with those unused to American service practices.

These are the rules I endeavor to follow, and suggest to fellow diners if they ask for advice.
At a sit-down meal with table service, 15% is a good rule of thumb for average service. This should not require extraordinary effort on their part; if they brought your food promptly, refilled your drinks a few times, and were moderately attentive, they have earned that average rate.
If the service is very good, they were helpful, frequently available, and a pleasant aid to your meal, 20% is a nice way to say "thank you" and reward a job well done with a slightly higher incentive.
(20% may also be advisable for average service if you needed special attention - i.e., multiple substitutions, asking for items not on the menu, needing to split the check in a dozen different ways)
If the service is extraordinary and they go out of their way to help you (bringing a special dessert gratis, preparing something normally not on the menu, or nursing you through a three hour long dinner reunion with friends), more than 20% may be called for.
If the service is underwhelming (slow, mechanical, only check on you a time or two, significant mistakes in the order), 10% is an acceptable way to constructively criticize.
If the service is so truly awful (40 minutes before drinks come out, no drink refills, egregious uncorrected errors) you feel motivated to leave less than 10% (especially an "insult tip" of a penny, a few coins, a nasty note, or a tiny amount of any kind), do not leave any tip. Speak to the manager, in person or on the phone, and politely explain that the service was unsatisfactory, and why. Do not demand recompense or the public discipline of a server. Do not yell or make a scene. Doing any of the above only makes you as rude as your waiter was.
If you have to forgo a tip for the aforementioned reason, don't return to the scene of the crime. If for some reason you simply must eat there again, come in with fresh expectations and no grudges. If they do well, congratulations. If things go poorly again, DO NOT GO BACK and demand more poor service.

Waiting well takes skill, training, knowledge, and effort. Waiting adequately takes at least two or three of the above. Hospitality professionals should be treated with respect and courtesy, and the mantra of "the customer is always right" should be their mindset, not yours.
post #702 of 732
Quote:
Originally Posted by Piobaire View Post

Has tipping delivery people been tackled yet?

You give $2-3 bucks if it's something normal for one person. If you ordered 20 pizzas and 2 without anchovies, one without bla bla etc. then you give the man a $10 or so.
post #703 of 732
I remember when I was a young boy ordering pizza from Domino's for dinner on a rainy night. The total was a flat $10, and when the delivery man rang the doorbell, moms, from upstairs, tells me to grab the money from her purse. I open the door, take the pizzas and give the guy two 5s. He just looks at me for a second, I look at him for a second thinking to myself "what, that's 10 bucks," then I shut the door in his face not thinking anything of it. Moms asked how much it was, I said $10 and she said did you tip the guy? I said no, feeling horrible. It was raining, cold and the guy was some middle-aged middle eastern guy just trying to make a living. I felt bad, and still kind of do till this day. Live and learn.
post #704 of 732
I bet that man is dead now. Just sayin.
post #705 of 732
Quote:
Originally Posted by patrickBOOTH View Post

I bet that man is dead now. Just sayin.

Unless you're saying he was killed or died prematurely, I'm not THAT OLD, man!
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