Discussion in 'Social Life, Food & Drink, Travel' started by Teger, Jul 22, 2011.
also, sometimes, the money was good enough during peak hours to well compensate for it. so you'd do a lot of side job, but when you walk away from a busy night you had a reasonable profit.
but other times you'd do a lot of side jobs and still walk away with very little. it took some time to feel out the restaurant and it's customers and gauge on average what my realized earning rate was.
also i have other stuff going on that preoccupies my time.
earlier there was a question about the percentages as a standardized indicator of amount to tip. all in all, i'd say 18-20% is a good "catch-all" indicator of appropriate tip. but it is correct, the service may not differ between a 60 dollar order verses 100 dollar order, so why make the distinction in tip?
it cuts both ways. for example, we have these stupid lunch specials where customers can order a japanese bento box for like 10 bucks. so, if the customer just has a bento box but no drink, they spend 10 bucks and, if generous, would leave a 2 dollar tip. which is almost meaningless -- it's never worth the time to serve someone for 2 bucks. and you still do the same amount of work as you would with someone who spent 50 bucks on their meal. still set the table, still took the order, brought drink(s), refills, served food and condiments, took dishes, cashed them out, and bussed the table after they left. the same amount of work as you would for someone who may have ordered considerably more. so that kind of sucks.
but on that same notion, you would expect someone who ordered less food (10 bucks worth) to also stay less, and therefore, allow for higher turnover in tables. so while someone who ordered 50 bucks of food will stay an hour and tip 10 bucks, in that same hour you could serve 3 people all of whom ordered 10 bucks or so and each tipped 2 bucks.
so it cuts both ways and isn't exacting.
this isn't the real issue though.
the real issue are those people who are *extremely* demanding or fussy, or otherwise shit human beings who make a big deal out of a 10 dollar meal, or order a 10 dollar meal and overstay their welcome. these types of people tend to coincide with the kinds that "bitch about tipping (and are scum)."
Whare is that and since when?
40% ???? Who's money are you tipping with? Not yours.
I've tipped 40% or more on my own money. But I agree that 187 is probably not using his own.
40% tip? I've never heard of it outside a strip club.
Maybe you've never had service as great as I have.
If it was undertable service you got a deal.
Try working in another country. You don't get shit for tips or salary. You mess up once and you are yelled at and fired You choose the fucking job. Now serve me and put a smile on.
after reading this thread, im generally inclined to tip more unless the service is absolutely abhorrent (mistakes + no sincere apology). however, i'll stick to my routine of tipping in cash in neat round numbers. if what i read is true, i hope those servers just pocket that cash and not report it to the managers lol.
I can't bother to read everything on here, but when I'm out 20% is standard, more for exceptional service.
Many don't realize that most restaurants today have such a complicated division of labor. A friend of mine works at a restaurant where they have to tip out the host, food runners, bar tenders, drink runners, and bus-boys. If she makes $200, she ends up tipping out over 50%. Also all these tip outs are % of totals sales, not a % of tip - so when you leave a dollar on a $45, all that money +more is leaving the server to be paid out to others (bussers, runners, etc all make a much higher wage 3-4X larger). Often times these tip outs are collected when cashing out - something to think about next time on a big check and the service maybe wasn't that great, perhaps her day sucked, but no one should leave work with less money in their pocket then when they got there. Which does occasionally happen - happened at my last job, shitty table $500 tab, left no tip because they thought it was ridiculous that it took 20 minutes to cook a pizza; 3% of that went to bussers and runners, and a % of alcohol sales went to the bar. That server lost money that night, as that was her only table.
I'm a server at a small restaurant (I do everything, even cook a bit, make my own cocktails, etc); make 2.15 an hour and usually walk home with around $75 a night.
Worst tippers are white women, and when they come in groups they linger for fucking ever. The other night a lost $$$ since 4 women (10% tips across the board, with change since they used that cellphone tip calculator) occupied my only 4 top that night for 3 hours. I've never had a problem with black people, maybe its my neighborhood - I received a 50% tip tonight from an awesome black couple, made my night.
I usually end up spending 3 hours a day doing shit labor at 2.15 an hour (cleaning the kitchen, cutting vegetables, etc).
You could say that about any profession; we have higher standards of living than shit.
If I do mess up, then I will get fired. The owner of my restaurant doesn't fuck around.
Also some restaurants that pool tips, the management takes a nice slice of that - I've seen it done.
A) Fuck that 18-20% nonsense.
B) Do you seriously expect someone to tip 100% of their meal cost just because you're used to $50 orders?
On a different vein, I hate tipping for coffee 80% of the time and it seems to be getting to the level of eating out necessity. I'll tip where I'm a regular, if I have a particularly pain in the ass order, or if a friend is working, but most of the time there ain't no chance they're getting pretty much 25% on top of the overpriced drink for 3 minutes (absolute max) of work
The only lesson learnt in this thread seem to be that tipping is full of shit and a royal pain in the fucking arse, but Americans have to put up with it.
Separate names with a comma.