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Are you a bad tipper? - Page 5

post #61 of 234
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Even the "certain level" approach to refilling seems a bit uptight to me.  I much preferred restaurants in France where the server would gladly bring you a carafe of water upon request so that you could easily refill your own glass.  Servers in the U.S. have actually told me that they can't put a pitcher of water on the table because of the rules or the health code or something.
Uptight or not, practicality and expediency, and neo-ancient etiquette customs are very different matters.
post #62 of 234
Thread Starter 
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In any case, my idea of terrible service is a server who refills my water glass every five seconds.
I will take too much attention over not enough attention any time.  Shows that the server is actually making an effort.
post #63 of 234
I appreciate reading the different perspectives Styleman, drizz, and Ambulance Chaser.
post #64 of 234
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Serving is simple, sure, but it doesn't mean it's easy, low-stress, or not physically demanding. There is quite a bit of difference from fine dining, which you are ostensibly talking about, than the entire span of eating establishments. And there are also lots of differences in dining out between the US and Europe. Let us dispense with pointing out all of the double-standards of tipping practices within the service industry. If you wish to quibble over such matters, it would be far more intriguing to discuss that it is customary to tip a bartender but not necessarily a coffee barista, even in spite of the fact that most any coffee drink is on average twice as difficult and time-consuming to make than most any bar drink you'd care to order. Style may not be about philanthropy but IMO it is at least in part about assured self-sufficience and grace, the meaning of which in this case is twofold: 1) Someone else's bad mood or whatever ineptitude you wish to pin upon them should never be enough to put you in one of your own; 2) Excessive scrutiny of semantics as a means of keeping change in your own wallet is at the very least passé.
(applause) Brilliantly put. Observations about tipping bartenders for future service are spot on.  We bartenders have incredible memories.  No matter how many people are in the bar on a given night, we will always remember who tipped what, and possess an uncanny knack for picking out the good tipper waiting to order from three deep. Try tipping two dollars per drink next time you're out and see what happens. Kevin
post #65 of 234
The thing is, tipping bartenders well makes alot of sense, where tipping when you receive bad service at a restaurant doesn't because if you didn't enjoy the meal, you're likely never going there again, which means...
post #66 of 234
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After such a heartbreaking saga of how unfortunate food service workers are in the US, I almost want to reread Oliver Twist again...
It's not a heartbreaking saga, merely a statement of fact.  Minimum legal wages are lower for tipped employees and taxation is different.  Some people know this and some people don't.  In a discussion about tipping, it is relevant information.   What surprises me more is that this is such an issue.  As I said, my personal attitude is that it's usually only a couple of bucks between a crap tip and a decent one.  And what's a couple of bucks in the grand scheme of an evening out? I think more effort goes into deliberation on who to tip and how much than the value of the tips in question.  (At least on a personal level, not macro)
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My uncle worked his way from waiting tables to food and beverage manager of many large high-end hotels including the Ritz Carlton in Palm Desert and the MGM Grand in Las Vegas.  He said (in the 1970s) it wasn't unusual for him to take in $100-200 a night in tips, which is in today's values, nearly double that.  I think that's a pretty decent living, don't you?
And yes, you can make good money in the industry.  When I was bartending it was not uncommon to walk with... well lets say a lot..  Not bad for a college job.  But that's on the high side, not the norm.  And come to think of it, I was a pretty damn good bartender... But I wouldn't take your Uncle's Vegas tips as indicative for the rest of the country.  It is Vegas after all. K
post #67 of 234
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I will take too much attention over not enough attention any time.  Shows that the server is actually making an effort.
Brilliant statement.
post #68 of 234
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I'll usually tip a couple bucks for Pizza delivery, maybe 10% or so of the bill, rounded up to the nearest dollar.  Funny story though, I once got into an altercation over this, some guy from Dominos was delivering a pizza and it was 30 minutes late or so, and was taking exception to not receiving a tip...he quickly learned this wasn't the best idea when delivering to an apartment full of drunk and hungry people though...
Why, you don't tip the Burger girl taking your order, noone tips the bus boy when he removes your plate from the table...what did the pizza guy do but bring your phone order he did not even take, he makes $8.00 an hour, plus mileage on his car @ 35 cents a mile, and when he gets through at the end of a shift, let us say Friday, he will probably deliver on average 6 pizzas an hour, drive 30 miles in each of those hours, get tipped probably for the 6 pizzas on the norm about $9, work 5 hours, and make a whopping $100 for a 5 hour shift, breaking it down to a $20 an hour job....think about this for a second, do you think some crazy driving kid, 16, barely educated in life should make that much money for causing havoc on the suburban roads as he speeds through the hood trying to  deliver as many pies as possible to then return and get more orders. After seeing an accident last Sat night involving a pizza delivery kid making a stupid turn at an intersection because he was lost, I have a new theory on delivery pizza, is like while-u-wait shoe repair, not natural. Go to the pizzaria and eat real pizza if that is what you want.
post #69 of 234
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noone tips the bus boy when he removes your plate from the table...
The bartenders and the servers tip out the busboy a percentage of what you give the server.  So indirectly you do tip the busboy
post #70 of 234
It has been stated that leaving no tip would be considered more acceptable, or perhaps less unacceptable is a better description, in the UK than in the US. In my limited experience of the US (one trip to New York), the quality of service is much better, in general than in the UK, where I, and I am sure many others still view a tip as a reward for good service and not simply a routine supplement to poor wages. I was unaware of difference in minimum wage of waiters etc in the US who are in positions that can traditionally attract tips, as in the UK there is no differential. This again reinforces the position that a tip is a reward not a right. It is not actually that hard to provide service worthy of a tip of some degree, and it is a sad indictment indeed that places I have visited have not managed to rise to this minimal challenge.
post #71 of 234
I tip the Pizza delivery people because I usually order from the same place, and like to ensure proper service.
post #72 of 234
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noone tips the bus boy when he removes your plate from the table...
The bartenders and the servers tip out the busboy a percentage of what you give the server. So indirectly you do tip the busboy
and the host, who seats you as well.
post #73 of 234
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I tip the Pizza delivery people because I usually order from the same place, and like to ensure proper service.
Maybe in Cali it is different, but here, especially in the burbs, we have nothing that delivers except PH or Sominos, therefore you are not getting the same help one, or for the most part probably the same pizza, I honestly would not know, have not had a pizza in over a year.
post #74 of 234
On Tipping: waiters should be paid a good living wage.  They are not in the US, however.  It's bullshit.   I tip -12%15%, rarely more,  if the service is competent, and the waiter is doing what he's supposed to do.  r If the service is exceptional, then 20%. Exceptional doesn't mean fawning however. I do not compute the total including the tax.  Nor do I compute the full value of wine, esp., if as happened last week, the two bottles ended up being US$300 each. I actually hate tipping and would rather see waiters making US$20 per hour plus a 10% service charge.  Or something like that. I don't tip at starbucks or the like. I don't tip at my club. I don't tip everytime a bartender pops the top off a bottle of beer. I usually give the bartender a five or ten at the end of the night. Maybe I am a cheapo.  I dunno. I tend not to tip very much at small restaurants where the proprietor or his family is serving. At my apartment in NYC, which I still maintain, I gift at the end of the year.
post #75 of 234
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(Andrew V. @ Feb. 10 2005,17:23) In any case, my idea of terrible service is a server who refills my water glass every five seconds.
I will take too much attention over not enough attention any time.  Shows that the server is actually making an effort.
I prefer the opposite unless the waiter is criminally inattentive. I think French waiters are great.
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