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Tips & Low Prices, or No Tips & Higher Prices (pg. 2)
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| Enraptured |
| quote: | Originally posted by Floorwhore
which is the way it should be.
wait staff who do their jobs exceptionally, will earn great tips.
those who dont, will not get tips, and likely look for another job.
which will keep the industry filled with those meant to be serving. |
Actually... you would think so... but the longer I do this, the more I realize that people will tip EXACTLY what they were going to tip, more or less regardless of the service they receive.
I've had nights where I KICK ASS with a table, and they LOVE me, fill out a GREAT comment card, and even talk to my MANAGER about what a GREAT NIGHT they had, and then tip 10%.
Alternately, there are people who complain incessantly, send things back, and are generally bitchy about everything, and then tip 20%.
It happens too often to be a coincedence. |
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| TJB |
After working at Boa in coat check and at bar I strongly believe in tipping, no matter what the base price is. These waiters, bartenders, and really anyone in the service industry work their asses off at what they do.
There were many times that I wouldn't get tipped while working, and to be honest that was fine, spend your money as you see fit. But it really helped in the long run when I would go home with that extra cash in my pocket. It also made me feel like I was doing my job well when people would throw something in my tip jar. As well I know that most people will work harder, faster and more efficient if they think that they are being appreciated. In this industry it is showed by tips that you are given, along with a smile and a thank you. |
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| m2j |
| my general understanding of it is that most waiters don't get paid too well, so they greatly depend on tips to make the bulk of their money. So that way it encourages them to give better service. |
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| Tordan |
| quote: | Originally posted by Xavier Moriarty
i dub thee Mr. Pink
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LOL!! that actually looks like him. |
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| simms327 |
^^ its crap though, cause you in the coat check do exactly what cosmic_fur says you do. take a coat, and hang it up. whoop de ign do
i worked in a kitchen in a busy restaurant, and the kitchen got 10% of the total monthly tips (and thats even if the waiters reported it).
we worked WAY harder than the prissy short skirt-ed boobs hanging out smiling waitresses and got paid the same. A junior line cook makes the same as waiting staff (At least in BC)
next time you are in a restaruant and get good service, think about the people making the food - thats a MUCH tougher job than the waitress.
the waitress/waiter just smiles and brings it to you. |
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| Tordan |
| quote: | Originally posted by Enraptured
Think about it this way, who is more likely to serve you well, someone who is being paid a flat rate of $12 an hour, with NO incentive to try harder? OR someone who knows that YOU, the customer, will be making the decision as to how well to reward the service you receive? |
bingo... chasing the tip makes the server work harder. i really don't mind giving a tip for being served well. a good server adds to the dining experience. after all, you're not just there for the food but for the experience as well. if not, you'd prolly cook something at home and stay in. i also don't believe in giving tips just b/c the waitress has a few buttons undone, that's just wrong. a restaurant is not a strip club! |
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| Enraptured |
Some restaurants use an "auto-gratuity" for parties of 10 or over, or whatever. Ours does not. The thinking is, of course, the age-old argument, that servers will not give as good service to people who they KNOW they are getting the 15% from.
The problem with this arises when you have a party of twenty teenagers... and you work your ass off bringing them drinks and food for three hours, and make $3.72
It's happened. Or even better, one or two skip out on their bill and you wind up PAYING for them to eat there that night. That's a treat.
I'm sure I'm not really arguing one side or the other here, just adding information to the debate.
All I have to say is that I'm glad I don't have to RELY on this income to make a living. I have a full-time day job. But I'll tell you, if you've ever seen a girl CRYING because she had a ty night, and got ripped off, and probably won't be able to make a car payment because of it... you might feel differently. And tip differently.
Just a thought. |
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| m2j |
| quote: | Originally posted by Enraptured
But even still, it is pretty RARE that you will be tipped even 15%! I find that the average is 10%. Which to my mind isn't really acceptable. In today's day and age EVERYBODY knows that you tip in North America when you go to a restaurant to eat. |
hmmm... i always thought tip was btwn 10-15% depending on the service.
almost all the time I tip 10% even if the service wasn't too good (unless its REALLY REALLY bad).
and if its decent/good service I tip 15% or more. |
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| Floorwhore |
| quote: | Originally posted by Enraptured
In today's day and age EVERYBODY knows that you tip in North America when you go to a restaurant to eat. It's a fact. |
If my server...
a.) is friendly and polite
b.) comes by and asks how the meal is
c.) checks every once in a while for refills
d.) asks how every thing was when bringing the bill
i usually tip 20%
if they fail to do any of the above mentioned, knock off roughly 5% for each missed. |
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| Enraptured |
| quote: | Originally posted by simms327
^^ its crap though, cause you in the coat check do exactly what cosmic_fur says you do. take a coat, and hang it up. whoop de ign do
i worked in a kitchen in a busy restaurant, and the kitchen got 10% of the total monthly tips (and thats even if the waiters reported it).
we worked WAY harder than the prissy short skirt-ed boobs hanging out smiling waitresses and got paid the same. A junior line cook makes the same as waiting staff (At least in BC)
next time you are in a restaruant and get good service, think about the people making the food - thats a MUCH tougher job than the waitress.
the waitress/waiter just smiles and brings it to you. |
Have you ever worked as a server? This is a pretty ignorant statement dude.
I've done both, and I'll tell you, dealing with customers is WAAAAY WAYYYY harder than cooking food. Really. I understand your frustration at the tip policies of the restaurants, but in a case like that, go work for one where they pay their kitchen staff properly.
Ours does, and our kitchen staff are EXCELLENT. |
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| simms327 |
no, i haven't served, but i see your point.
like all arguments, it depends on where you work, and what the arrangment is. The place I worked was crappy. I left after a month, and got a non-service job.
the previous post was a vent... |
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| Enraptured |
| quote: | Originally posted by Floorwhore
If my server...
a.) is friendly and polite
b.) comes by and asks how the meal is
c.) checks every once in a while for refills
d.) asks how every thing was when bringing the bill
i usually tip 20%
if they fail to do any of the above mentioned, knock off roughly 5% for each missed. |
That's the way it should be.
I sort of do the same thing, and being inside the industry, I can TELL when I'm getting bad service.
So I generally start at around 20% and it slides up or down depending on the level of service.
But really, 15% is a good starting point. That's the "average" that you are supposed to tip, according to etiquette, I suppose. :) |
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