Too many people don't know how to tip, or simply refuse to (fuck you if you fall in the latter). Thankfully, I'm now *done* after 3 1/2 years of serving, (moving to management!) but I'd like to hope I could improve the tipping habits of some habitually stingy restaurant goers.

on average 15% but 20% if the service is good

always for decent-good service

15% for bad

25%+ for good

.

remember, servers get paid 2.13/hour.

.

however, they are allowed to pay servers 2.13, because the servers should expect the public to tip appropriately.

cabs, baggage carriers, pizza delivery and all.






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and my mood admittedly. waiters/waitresses always get tipped nicely, unless the service is HORRIBLE.

cab drivers. i don't really tip if its under 5 dollars (or i round it up to the nearest dollar). they make their money w/that initial 2-2.50 charge. thats what a cabbie told me. his goal is to get people in and out quickly. thats where they make their money.

cabdrivers who are assholes don't get tips either. ex: guy who had me waiting outside in the rain in dec for 10 minutes. didn't help w/luggage. quoted me 18 on a trip i take often to the not so s.o.'s for 14. asshole who drove to riverside drive and back to west end coming from the east side. do i look that tipsY that you can drive in circles?

paying to serve you. between tip outs owed to support and bar staff, and having to be taxed on expected tips based on an individual server's sales. just an fyi.

So I always tip well. 20% on the average, more if you're good-looking or the service was genuinely good or friendly.

But you know foreigners don't know how to tip the American way, don'tcha? You gotta school 'em when they get the bill or you might get chumped.

> more if you're
>good-looking

ha! ain't that true though?


>But you know foreigners don't know how to tip the American
>way, don'tcha? You gotta school 'em when they get the bill
>or you might get chumped.

I had this paper that explained how tipping 15-20% in America was not just appreciated, but expected in 4 languages. helped me out alot when I worked at a tourist trap.

Like if I've had a string of decent freelance articles (and it's being comped by my contractor), I'll tip high as hell. Typical bill for me (when I was out a lot) was 25 dollars. I'd tip 5-10...and the higher I tipped, the better I was being paid.

Now? I go 5 dollar per 20.

:)

depending on the service they can work their way
up to 25%-30%

unless the service is absolutely horrible and disgraceful,
then i might just leave whatever pennies i have in my pocket

I usually round up, I'm too lazy to figure out percentages

a.k.a. reggie jack

"Smith barney?, buncha bitches"
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where's shunjen?

if they're assholes, they're getting $1

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.

i had to fight the urge to throw it at them as they left.

and if they're truly assholes (at least outwardly) they don't belong in the service industry. what gets me are the people who tip 10% or less when you do everything right! you can't afford to tip, then keep your ass at Taco Bell! (not you specifically, just a general "you")

I'll gladly tip 50% because my ass can't even boil water and I know I'd surely starve without service industry people.

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This post has been brought to you by:

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"The Brunette Revolution will not be stopped!"

~The Anti-Underwear Movement
"Go commando! Go commando! Go commando! Go!" (to the tune of Speedracer)

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"Dare to go bare...down there."

:)

i tip 15-20%. if it was up to my dad, we'd never leave tips anywhere. old school european style. ;)

d, representin' Ottawa

"fuck me, that's how you do it!"
- common, while listening to the love below.

their employers. here, though, we are used and abused.

I'm a generous tipper (even though being a broke undergrad, I'm not exactly in a position to do so). I can go as high as 30 or 40% if they really do well. But I'd say around 20% is where I usually tip.

I know foodservice is a bitch and I would never be a waiter. I don't think people realize how much shit you have to put up with. I can respect that, so I up the tip some.

One time my boy put down 2 bucks on a 25 dollar meal. I told him he should just keep his money and kick the waiter in his balls.

>One time my boy put down 2 bucks on a 25 dollar meal. I
>told him he should just keep his money and kick the waiter
>in his balls.


shows about the same amount of respect! good call :)

unless they were just idiots or rude.

a dollar per drink at the club, more if its a friend and im not paying full price for the drinks which is usually the case

This is totally dependent on how much work they did too. So if I'm in a diner and I get food to go. No tip. you just took my order. I actually sit down....10% minimum regardless. goes up according to service.

In a group I follow others lead and don't say anything.

you may have consumed bodily fluids if you're a regular anywhere and you tip 10%. And when I take to go orders, I'm still getting paid less than minimum wage and I still have to prepare the order. it's not like fast food cashier work.

but i usually end up tipping 20%. i used to work as a server...oh the pain the pain!



peace
ladee

if they do a good job i tip very well. Usually in the %30 range. But if they are bad, oh man i will let them know with the lack of money i leave them. If they do are jsut ok and nothing great but not bad, i will usualy double the tax(in cali its 7.75) which is almost 15% and i give them that.

About 2 years back i was at applebees watching lakers game, i only had a sampler and a ice tea. I was with some friends. We werent drinking that night, just had a few sampler platters and kept getting htekm free refills. The waitress was all over shit. I swear my glass was never empty. We stayed for hte whole game and our bill was only like $40 but we left her a $30 tip. Once i was at another place and we had a nice sized party it took us about 20 minutes to get drinks, the place was empty and the waitress had no other tables. She just kept dissapearing in the back. It took us an hour to get food and couldnt get 2nd drinks until our food came cuz she never came to check on us. We had to ask other servers to get our server for us. Our bill was like $150 we left her $1 with a note attached to it saying she could of gotten $25 had she done her job.

>About 2 years back i was at applebees watching lakers game,
>i only had a sampler and a ice tea. I was with some friends.
>We werent drinking that night, just had a few sampler
>platters and kept getting htekm free refills. The waitress
>was all over shit. I swear my glass was never empty. We
>stayed for hte whole game and our bill was only like $40 but
>we left her a $30 tip.

very nice. i feel bad for the servers at sports bars, who get alot of "campers." most aren't so generous.

Once i was at another place and we
>had a nice sized party it took us about 20 minutes to get
>drinks, the place was empty and the waitress had no other
>tables. She just kept dissapearing in the back. It took us
>an hour to get food and couldnt get 2nd drinks until our
>food came cuz she never came to check on us. We had to ask
>other servers to get our server for us. Our bill was like
>$150 we left her $1 with a note attached to it saying she
>could of gotten $25 had she done her job.

You can't neglect your guests so i feel you there. Too bad for her that she couldn't add the gratuity.

but man i know its a tough job and all. Sometimes you get busy but at least give us a "I will be with you shortly" or someshit. Let me know, that you know i exist still and its all good.

yeah, an effort has to be made. it's just those who don't recognize you're working hard and doing your best, but leave you less than 15%, that get to you.

our meal came to $27.90

left a $15.00 tip


the server was excellent

seem to do it right by what you're saying.

I know better then to be leaving a standard $1.50 tip. I used to do that, until I had to work for tips. Its a new game after that. She was good! Our drinks were fresh, the ice didnt even get a chance to melt, she stayed checking on us and bringing us extra bread, gave a good run down on everything, she was smiling and all.


I have been known to leave a "tip" on a napkin when you get them fools that bring your food and never even come back to the table.

my mother-in-law is always telling her same old stories about when she served. she consistently tries to leave 12-15%, so I always offer to leave the tip when she buys...karma's gonna get her.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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It would rock!

*********************
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it is a demographic success helped by having a media machine telling people
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She is the Television version of Moby Dick

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

if i've been sitting at the table for a long time i'll give around 10, 20 or more depending on how long i've been taking up space and/or how much i liked the server.


the only time i wouldn't leave a tip, is if they aere nasty and a total absolute dickhead.


otherwise i'm fair.








Dis...Generation 8-track

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++++ R.I.P. beautiful bear. ++++

'cos round my way.... well, we just don't.

then again, i couldn't afford to eat somewhere where somebody brings me my food anyway. i fucken stand in line for it!!

its you!! yay!

can i look at your teeth? hahah.





Dis...Generation 8-track

~ Resident Carlton the Doorman of OKP since 1999. ~










++++ R.I.P. beautiful bear. ++++

but if you do stiff your server just cuz it's like that, then you should get your ass whupped.

witht hat said.
i'm a very good tipper...at least 25%




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you look so beautiful baby.. welfare love
with your long hair.. welfare love
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sewed in.. welfare love
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food all over the floor..
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in the house..
people comin over to borrow sugar
that's the way I like it
cereal all over the floor
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one of my many hustles:

that servers remember the "bad" tippers. Even if you don't get the same server, they're likely to say "oh shit, there's that asshole that ran me to death and only left me 10%," to whoever is going to be your server next time.

=====================
the wind is
no one hears it.
that

I am planning on opening up my own establishment here in the next few years......I have worked in this business long enough to know that labor laws are bullshit and that if you want the best out of your employees, you need to take care of them....I would SURELY take a 5,000 a year paycut to ensure that my employees are happy and productive.....

If you found out I was paying say...$6.00 per hour + your tips, would you apply?

If I said "If I'm taking care of you, YOU had better take care of ME." Meaning, be on time, do your job 110% day in and day out, etc.......would you find a problem with that?

If I offered more money than competitors as well as health benefits.....would you be more inclined to stay with me.

If I opened a place that offered such things and hired you, would you be willing to make food/beverage service your "career"....

Charlie Trotter's servers make over $120G's a YEAR.....he starts them off at about $40,000 a year....BASE PAY.....but expects big things from them.....he expects them to strive for MORE THAN PERFECTION in every task they set out to do....because no one is perfect, and those who fail to be perfect....will most likely fall short with a mild form of excellence......its a win win situation with him.....his servers have been known to walk guests to the door, tell them to sit down, while the server stands out in the freezing rain hailing a cab......its that type of performance that I will be looking for and instilling in individuals who want to work for me......but it will be a fair trade....I plan on giving back.....

but I also plan on canning your candy asses if you fuck 'round....

>If you found out I was paying say...$6.00 per hour + your
>tips, would you apply?

definitely sounds great. The only possible downside would be if the public knew and subsequently tipped less, because they knew the servers were being "taken care of." odds are though, that with 6 an hour and a majority of the guests not knowing that the server was making more, it would work out well.

>If I said "If I'm taking care of you, YOU had better take
>care of ME." Meaning, be on time, do your job 110% day in
>and day out, etc.......would you find a problem with that?

I do that and more for 2.13 already, so yeah.

>If I offered more money than competitors as well as health
>benefits.....would you be more inclined to stay with me.

no doubt. PTO, decent health plans, none of those benefits are really offered to servers right now.

>If I opened a place that offered such things and hired you,
>would you be willing to make food/beverage service your
>"career"....

sure. but like I mentioned in the original post, I'm moving to managment and the opportunity to do so kept me in the industry for awhile. as long as there wasn't a glass ceiling for your servers, anyone who enjoys the work enough, should consider making it a career.


>Charlie Trotter's servers make over $120G's a YEAR.....he
>starts them off at about $40,000 a year....BASE PAY.....but
>expects big things from them.....he expects them to strive
>for MORE THAN PERFECTION in every task they set out to
>do....because no one is perfect, and those who fail to be
>perfect....will most likely fall short with a mild form of
>excellence......its a win win situation with him.....his
>servers have been known to walk guests to the door, tell
>them to sit down, while the server stands out in the
>freezing rain hailing a cab......its that type of
>performance that I will be looking for and instilling in
>individuals who want to work for me......but it will be a
>fair trade....I plan on giving back.....

yeah, there are some fine dining establishments where the servers make about 3 or 4 times what I'll be making in a management role for a corporate restaurant like Don Pablo's. As long as servers know what will be expected of them when they're hired, they should be up to the task.


>but I also plan on canning your candy asses if you fuck
>'round....

I'm setting high standards for the servers I manage that are getting paid just 2.13, so I agree with you.

what will your responsibilities include with this promotion?

I'm just curious. I am the banquet manager at a private golf & yacht club....

I've been dying to chat with other people in this business in regards to motivating employees, dealing with problem employees, incentives, and other management things of that nature...

What are your goals in this business as of right now....

Are you satisfied with the way you have been handled as an employee thus far?

----------------------

just because.
_______________________

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I have a question. Do you notice any dif in the tips between black/white customers?


BTW, I always tip at least 15% even if the service was bad. I know that servers make crap per hour.

put it this way, the perception from most servers, is that blacks=foreigners=high school kids. all are expected to be shitty tippers. With foreigners and high school kids (especially those damn teenagers) it's usually true. but I hate when I hear the "that damn hostess sat me another black table." bullshit. if someone isn't tipping you, it's because they sense your attitude coming in that "it's another black table that won't tip me. My worst/most dissapointing tips come from white people who act all uppity and pretend to have a good report(sp?) then leave 10-12%.

nm

When i first started working at this beachfront restaurant, we would get a LOT of foreigners/tourists. I worked with a couple of British servers who explained how in England they get the equivalent of about 9 bucks an hour, so tips are a good bonus to expect. Thus, I got alot of really nice european guests who seem very appreciative of the service, but because of ignorance I'm left with 1 dollar on a 25 dollar check. it pisses you off, but what are you gonna do.