people who ***** about tipping are scum?

[patrickBOOTH]

Let's all do it!

We will tell all of our patrons tip if you want, but our servers probably make more money than you do!

 

[idfnl]

^ Ya, and we can serve Soviet era Russian cusine

 

[patrickBOOTH]

 

[PipersSon]



No no, you pay. I dont ever recall anyone ordering a huge bottle that didnt pay. I have served many $$ wines and nobody ever did that to me.

Most restaurants report income now at 15% of your SALES to the IRS, so basically you are being taxed on that bottle of wine. Basically, yes, if you showboat like that with $1000 and dont pay you're scum.

Somewhat OT, but I am not sure if I understood the bolded part clearly. Are you saying that restaurants only report 15% of what they earn to the tax authorities?

 

[mordecai]

I split checks whenever I eat with friends, though always down the middle. Cannot afford to do otherwise and am not going to seek out cheaper restaurants simply to avoid the dilemma.

 

[patrickBOOTH]



Somewhat OT, but I am not sure if I understood the bolded part clearly. Are you saying that restaurants only report 15% of what they earn to the tax authorities?

I think he means they report 15% of revenue, not 100% of net income.

 

[Ty_Webb]



the same thing could be said for any service at restaurant whether the the supposed tip or service charge is 20 15 or 10%. if you order a dish that costs 60 euros and another idiot ordered a pasta dish that costs 20 you are paying triple for the same exact work.

True, but at most restaurants I've been to, the food bill is going to be broadly the same unless you go for something unusual like the Wagyu beef or truffles or lobster or some such. Wine on the other hand can range from $30 to several thousand. If you go to Per Se, you can get the Petrus 1989 magnum and spend about $30,000 on that or you can get the Chateau Soucherie for $75. Do you think that if the person buying the $75 bottle leaves a tip of $15, then they're more generous than the person buying the Petrus leaving a tip of $5,000? I just think it would make more sense to make the tip for wine something a little less price dependent and a little more actually service dependent.

 

[Biscotti]



What about if you are at Per Se and your food costs $300 and you get a bottle of Petrus for $1000 are you expected to tip 20% of $1300?

Yes, b/c that server will still have to tip the bar for that bottle - usually 5% of alcohol sales, so the server would owe $50 to the bar. Seems stupid, even if the server gets it themselves - I always have to tip the bartenders even when I'm making my own g-ddamn cocktails. Bar tips are taken out before I cashout.

 

[patrickBOOTH]

While I would tip the 20% on the Petrus, I think all of that is a problem between the server, bartender, and owner of the establishment, not the concern of the customer.

 

[scarphe]



Yes, b/c that server will still have to tip the bar for that bottle - usually 5% of alcohol sales, so the server would owe $50 to the bar. Seems stupid, even if the server gets it themselves - I always have to tip the bartenders even when I'm making my own g-ddamn cocktails. Bar tips are taken out before I cashout.

ok this where i see absurdity that keeps coming out people are getting paid to do basically nothing. the server has to bring the bottle open it and pay attention to make sure the glasses of the costumers are filled. he does soem work i am not it worth 20% but he actually does something
the barman does jackshit. he pulls the bottle off the shelf and gives it to the server and he gets a tip.

 

[KitAkira]

I still greatly prefer a tipping jar then being handed a slip with a spot to add a tip for an establishment or situation that does not really warrant it. Take-out, coffee shop or dine in place you serve yourself. Tip jar is fine as it's not as in your face as handing me the slip and making me write a zero on it or put a line through it in front of the cashier.

You act as if they're actively putting in this line, it's part of the software that most places use

the 18-20% is the commonly accepted standard in the us. i was just illustrating a discrepancy in the percentage system based on the varying costs of the bill.


no, i don't expect anyone to overtip on a cheap order b/c i'm used to more expensive tables or higher tips.

but i do expect you to be less demanding and leave faster so the server can flip the table for more and (better) customers than you.

15-20% is a more accurate figure ime. 30% if I'm a regular

 

[lasbar]



^ Ya, and we can serve Soviet era Russian cusine

Then waiters were too scared to ask for tips...

No 40% for sure..

 

[Fang66]



What is REALLY tacky, to Graphite's point, is separate checks. Thats bullshit. And AGAIN, its WOMEN that do it most. I always refused. Some people made a big stink out of it. So what. I knew I was getting shafted anyway so *******. I would say "I am happy to calculate everyone's portion equally but I do not keep track of what each person orders".

Perfect example of someone who doesn't deserve a tip.

 

[Fang66]

How about all you whining bitches stop allowing yourselves to be fucked ********** by restaurant owners? You know, like people in every other blue collar sector have in the past, take industrial action.

 

[idfnl]



Somewhat OT, but I am not sure if I understood the bolded part clearly. Are you saying that restaurants only report 15% of what they earn to the tax authorities?

No, they report 15% of YOUR sales to the IRS on YOUR behalf. So every paystub, say 2 weeks, has a income on it that represents 15% of your total sales for those 2 weeks.

So say you sold 1000$ a shift and worked 10 shifts in 2 weeks, they'd report 15% of 10,000 or $1500 in income to the IRS.

In the old old days you earned cash and could report whatever but CCards have made that a thing of the past. In the 90's the IRS came down hard on this.