 At the front of the room, Pierre Siue calls roll. The rest of the room stands in their uniforms quietly, attentively, collectively with pens and pads out ready to jot down the notes from today. A man with slicked-back silver hair approaches the front of the room carrying a wooden tray - part of today's lesson. "This is from Connecticut," he says pointing to the object on the right of the tray. "And this, is from Provence," pointing to his left. "Both are washed rind and will be new cheese selections on the menu this evening." This is DANIEL, the flagship restaurant of famed French chef Daniel Boulud - one of seven restaurants in Manhattan with a New York Times four-star review and one of five with three Michelin stars. And this is the meeting held every day before dinner service, where the maître d' goes over the reservation book details, executive chef Jean François Brue explains any addendum to the menu and the general manager Pierre Siue oversees the calm before the dinner rush storm. There are no models or aspiring actors in the room. It's an education, a continuing education at that - but it's also a career where the word "part-time" doesn't exist in a world where the profession of serving tables is typically viewed as a transient one. From the bottom up, there are benefits offered - dental, medical - 401K plans, and paid vacation just like those "real jobs" they're asked about. There is also room for growth; everyone on the management level started as front-of-the-house. “… My salary was three times that at which most people started in publishing,” former Per Se captain Phoebe Damrosch wrote in her book, Service Included: Four-Star Secrets of an Eavesdropping Waiter. For these folks in the high-end restaurant realm, serving food is a conscious, calculated career choice. It's a craft rooted in long hours, aching legs and a passion for food and wine. "At your service" is not a tagline, but a way of life. Just as investment banks and hedge funds come to college campuses, so do these fine dining restaurants. Recruiting is a big part of the process, including advertising on Craigslist (which is standard practice in the hospitality industry) and in the New York Times, through culinary school networks, word-of-mouth or displays of downright passion - even from the likes of graduates from top tier universities like Stanford and Georgetown. At both Per Se and Daniel, as well as other restaurants of their caliber, it’s typical for 80 to 100 résumés to come in a day for serving positions. Of those applications received, about five are called for a phone interview; of those five, two are called in for a face-to-face and one is asked to trail, or shadow, the actual position. Just as any applicant to any other competitive job would, it’s as much about the candidate qualifying as a fit in the space as it is for the space qualifying fit to the candidate. "We recruit very heavily and not because we’re looking to fill positions," said Rudolf. "You just never know when the right person is looking, so we look continuously. We’re never replacing a person, we’re just constantly grooming and fulfilling the roster." "Candidates are like milk - when it’s boiling, it’s hot, but then it’s over," said Cynthia Billeaud, Human Resources Director for The Dinex Group, Chef Boulud’s restaurant management company. Then once a server is actually hired, it's off to basic training before they’re thrown into the fray of dinner service. With things to remember - the peekytoe crab has a coriander tuile or that the Medjool dates that accompany the butter poached lobster (from Nova Scotia, no less) came from Hadley Orchards in Cabazon, Californian - it’s easy to see why. Remembering the elements is one aspect, but understanding the philosophy of the product they're serving is the ultimate goal. At Per Se, it’s an average of two to three weeks of one-on-one training with another kitchen server and a 125-page manual just for the entry-level position – and that’s not including a separate beverage manual. "The training program is like sipping water through a fire hose," says Rudolf. Over at Daniel, training camp is in full swing too. Along with hours of on-site training, there is an educational seminar everyday - whether on wines by the in-house sommeliers, cheese by cheese steward and captain Pascal Vittu or even, going over body language or the art that consistently rotates on the restaurant's walls. "We look for the finesse of a ballet dancer, because it’s like choreography what we do; discipline of a military person because there are 65 people on the floor in the front of the house; and team spirit of a football team," said Pierre Siue. The young Frenchman started as a runner in 2001 and has since become DANIEL's general manager, the top management position, in what is considered one of the country’s best restaurants – again, he approaches his work from a career, as opposed to just a job perspective. At this caliber, they all do. “We always say it’s like you’re Derek Jeter and you’re playing for the New York Yankees,” says former Per Se captain, and now maître d’ Antonio Begonja. Instead of pinstripes, they're wearing tailored suits, and instead of bats, they're playing with bottles of Châteauneuf-du-Pape. “The grace, the art of the service - it’s up to us to keep it alive.” What are your perceptions of waiters? Serve up your thoughts on the service industry below. |
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In most states servers make less than minimum wage. I, for example, make a WHOPPING 4.56 per hour (which gets taxed)! I am a college student and my water/electricity/car payment/insurance rent isn't any less because of that. At the end of my shift I have to tip out a bartender and a bus boy. So if I do not get tipped... I just payed to come to work. How many of you could possibly say you went to work and lost money? I've done it! It's demeaning and yet people expect to be doted on like royalty for a measly couple bucks!? You are paying for convenience. The restaurant alway gets there cut when you pay the bill. But what about the people that clean the floors, and your table, clean up after your kids, take care of you as if you were guest in our home? If you can not afford to tip should not be opting to dine out.
If you really have strong opinions about not tipping be a server for a week. Better yet, go to you favorite place to eat and ask your server how much they make per hour, what percentage of their tips do the actually get to keep, what happens if the don't get tipped, what happens if someone dines and ditches (hint: the server pays!).
Places were you get your local latte, get your car washed, AND the hotel bell boy all make at least minimum wage. The people who give you FULL MEAL SERVICE DON'T.
If you can't afford a decent tip for decent service, then don't go out to eat. Retired2 you are an arrogant ass..plain and simple. And just remember, never piss off the people who bring you your food. Want some extra flavour with that? BTW, a good waiter or waitress enhances the dining experience. If you never notice them during your meal, then they have done an outstanding job.
Touche'!
Hope all the low/no- tipping advocates out there are paying in cash... Might want to start checking your bank statements closely if not.
I believe opportunistic servers are carrying card swipers:
http://washingtonexaminer.com/local/2009/03/secret-service-restaurant-waiters-key-players-area-credit-card-scam
There is no dignity in being a food carrying slave for rich f%cks. It's like being the best bellhop at a five star hotel, who cares, you're on your feet all day and you suck. You are a slave for rich people.
I define my dignity, not you.
My dignity is working 24-32 hours per week, making about 60k/year, and receiving full benefits with that. Yes, there are rich a-holes in the crowd I serve, but there are also really fun people that make it worthwhile.
I am like Chickenliver above...I have a degree, but make more money serving in fine dining – while having fun most of the time. That is dignified to me.
I timidly hold onto my dignity by insulting millionaires to their faces after I've figured out that they're too dumb to even know it. =)
Jack, I agree with some of your points toward the end there, but I can't help but be somewhat insulted by the "how can you put a price on your dignity?" question.
Perhaps "with no goal of it ending" was your outlook. A lot of my co-workers are also using the experience as an education, to be come sommeliers, or have an apprenticeship for the kitchen... And how is "sucking those people's di*ks everyday" any different from working in real estate, or as an agent, or a lobbyist? Not too drag others into this, but how are tips (in this caliber of an establishment where a wine and food pairing are recommended for example) any different from a sales commission?
I feel sorry for your experiences. Also, because I would never work for an employer who allowed me to be berated by guests, or would, illegally withhold my earning for the night if I decided to quit.
I am a server at a fine dining restaurant. I make all of my income through tips. I also am a college graduate. Anthropology. Amazingly (sarcasm) I ended up working in restaurants. I currently earn more (on tips) than my friend with the same degree, employed in her field by a non-profit organization. I absolutely love food and wine and my restaurant, which is more than my friend can say for her job. I would say I have dignity and my job is real.
Wow, these poor people who get roped into being servants for life. I was so glad when I was able to get out of working in fine dining. The money .. the "art" of the service ... whatever, how can you put a price on your dignity? How can these people stand spending every day bending over backwards for rich ***hole snobs with no goal of it ending? You could not pay me enough to go back to sucking those people's di* ks every day. I own a business now and have the freedom to tell people exactly what I'm thinking whenever I want. Unbelievably cathartic after years of having to keep my mouth shut as people were incredibly insulting to me if I wanted to take any money home that night. From reading some of these comments, you can tell who are the customers that treat the waiters like garbage. "How do they deserve 20%?" Because they get paid less than $3 per hour and they have the same bills you do, and American society (of which you are a member like it or not) says you're footing the bulk of their wages, you horrible greedbag. Everyone should be a waiter for a short time to gain just a little bit of empathy for those poor suckers who still have to do it.
Everyone prostitutes themselves for money. Period. Some are just lucky to be high class whores.
I waited/bartended for about 20 years and in the larger picture of things my experience was pretty good. There was a fair share of complaining wait staff which I made a point to avoid while working. Their negative attitudes rubbed off on everything they came in contact with..including their customers. Sure there was the oddball knucklehead customer who didn't/wouldn't/couldn't tip properly but at the end of the night after all the dust settled I still would consistently make AT LEAST three to four times minimum wage at the time and if you include what I'd claim for tips many times it would be even higher. It paid for an MFA degree wo loans; a great car and allowed me to live on my own fairly comfortably. For any food service folks reading this..here's a tip>>>Leave your negatve whiny attitudes outside the front door of the restaurant....add up all the cash you're going home with that's in your pocket + hourly wage /hours worked = $/hr...and then ask yourself how you're doing. Chances are tht that's the reason you're still in the game. CHEER UP{8^))
If you go to a restaurant where you do not walk the food to the table yourself – you tip – bottom line – you are being provided a service. For those of you who have never waited before – let me fill you in on something – at a high percentage of restaurants, the servers must pay the rest of the house from their "tips", including the bus person, the hostess and the bartender – this is all based on the amount of sales for the night – let's say 5%. So, if one of the tables that was waited on had a $100 bill, and did not leave a tip – it cost's the server $5 to wait on the table...yeah, that is fair.. Bottom line – tip your Servers at a minimum of 15% or go to McDonald's where you walk your food and drink to your own table..
Darrell, If you wish to get a guaranteed tip go to Europe to work. I tip on QUALITY of service provided. I do not blame my waiter for anything not related DIRECTLY to service. I have left from 0.02- 100.00% for a given experience. Should a restaurant require a minimum tip, I find somewhere else to dine.
There is no harder job that I am aware of than Waiter/Waitress (nasty word server,hate it). The job by itself is demanding enough; add in customers and it really can get bad. I am amazed sometimes by the sheer breath of knowledge and seemingly limitless patience. To put a fine point on it, with me great service equals great tip the opposite is also true. Not to mention comments on the way out which cover both high and low.
There are always going to be Bums around, regardless how they are dressed, who never think of anyone else.
Did you even read his post? You think it's fair for you to leave basically nothing, in effect costing the server money due to tipouts? Even if the service was bad, fine – tip 10-15%. If you personally have a bad day at work and screw something up, I bet your employer doesn't just NOT EFFING PAY YOU for the day. Unless they told you that you're bald and fat and your wife is ugly, and spat in your food in front of you, you are in fact a Do*uche for your tipping scheme that you are so fond of – I hate to break that to you since you clearly think very highly of yourself.
If you can't afford to tip, or don't want to tip, stay home.
The stuff where people don't tip would be absolutely hilarious if it wasn't so annoyingly selfish. Money doesn't appear out of nowhere, folks – if there were no tipping and restaurants paid their waiters, then food would be 15% more. If the restaurants paid their waiters less then you'd have crappier service. People who stiff every single waiter are simply getting discounted meals at the expense of everyone else. I think the guys who are saying "tipping is liberal" are particularly funny – cheating your way to cheap meals by burdening everyone else seems like exactly the sort of "liberal" conduct they're complaining about.
And please don't get rid of tips – I LOVE having that much power! Don't get me wrong, I'm a very generous tipper, a 20% tip is my minimum for 99% of my restaurant visits. But on the rare occasion where I have a real beef with the waiter, maybe once every six months to a year, I want to be able to seriously impact him. There's nothing that says "You screwed up big-time" more than that "0.00" on the tip line.
Thanks for the article. I am now a well paid programmer but used to be a waitress for 18 years. Loved my previous career, but it was hard on the feet.
If you have a problem with tipping then don't go out to eat! Simple as that. You are paying for FOOD when you get your bill, you then TIP to pay for the SERVICE of having someone take your order, bring you a drink, and then clean up after you so you don't have to. THAT IS A SERVICE. The restaurant is providing you with FOOD, you pay. Why is it so hard for people to understand that the TIP they are paying is the only money the server will see, after taxes, the server NEVER sees their 2.13 (NJ server wage) they are earning an hour. So yes, if you don't tip me..the server LITERALLY is volunteering.
ATTENTION PEOPLE: If you don't want to pay, servers would rather have you not come in and give them 5% because after they tip out the bar, runner, hostess, and busser...they LOSE money. Stay at home if you don't plan on tipping.
We DO tip, and yet servers constantly complain that it's "not enough." Stay home, you say? Okay – WE WILL!!!!
If you read correctly, which you obviously didn't, you would have noticed when I stated that if a customer tips LOW enough (i.e. 5%) I end up OWING money to the house because I have to tip the bar, hostess, runner and busser. For an example... When someone has a 100 dollar check, I will owe $7 dolllars to tip out. So unless the customer tips me OVER $7 I will have just worked for FREE!! Yes, If you are going to tip under 7% I am URGING you to stay the fu ck home or learn how to tip accordingly.
if your going to come to a restaurant and serve with an attitude like that, how about you stay the fu ck home and collect unemployment. eat that bit ch.
i make 65k a year hon key, and guess what...I don't tip. not 10 cents. it's people like you that make it easy for me to skip the tip.
Retired 2 – Your asinine acronym isn't even correct from a diction standpoint. Given the context, 'ensure' is the correct verb, not 'insure' .... maybe you'll start spelling TIPS with an E instead?
Your boorish attitudes demonstrate that no one deserves the indignity of serving you.
I recently started working in the hospitality industry ... all the complaining or bragging I hear about tips has caused me to cut SEVERELY back on eating out – I hardly ever do it anymore. I know now exactly what goes on behind the scenes, and it's just repulsive. I know damn well that if I don't tip at least 20%, the server is going to complain, and who needs it? I'll just make my own food, know where it came from, and be happy. I think the service industry is going to put themselves out of business – people are sick of hearing their complaints! Why go?!
I moved from San Francisco to Austin several years ago. Locals in Austin rave about the food, and I do admit that there are some really good restaurants. HOwever, you do not find the kind of service described in this article or in fine restaurants in SF or NY. It is really a shame. 95% of the waiters in town are college students who don't really care about service, food or where the cheese came from. I hope that in coming years, Austin steps up its focus on the service so that the food doesn't get overlooked due to bad service.
Of course, there are a few exceptions to the rule. Tyson Cole of Uchi and more recently, Uchiko, does a FABULOUS job in the kitchen and dining room.
To quote from the above article: "Along with hours of on-site training, there is an educational seminar everyday . . . . "
The author and her copy editors need a grammar lesson: "everyday" is an adjective that means commonplace, ordinary, or normal. "Every day" means "each day."
Everyday is a single word and is an adjective, so it's used in front of a noun to describe something as normal or commonplace. Every day is an adjective (every) plus a noun (day), and it means each day.
If you've never waited on tables full time, your not really qualified to give an opinion that can be defended. I put myself thru two different college degrees (Finance, then Nursing) by waiting tables, and it is hard, often thankless work. Servers depend on tips for income; restaurants pay $2.xx per hr which is taxed. Servers must tip out buspeople, bartenders, and sometimes hosts.
If your not willing to tip for service when you go out and good service is given, please stay home and eat a pizza (dont have it delivered, your expected to tip the delivery person).
It's actually untrue that the word "tips" springs from the phrase "to insure prompt service" or "to improve performance" or any variation thereof. See: Etymology: There are common inaccurate claims[2] that "tip" (or "tips") is an acronym for a phrase such as "To Insure Prompt Service", "To Insure Proper Service", "To Improve Performance", "To Inspire Promptness" or "To Insure Promptness." These false backronyms contradict the verifiable etymology, as follows.
According to the Oxford English Dictionary, the word tip originated as a slang term, and its etymology is unclear. The term in the sense of "to give a gratuity" first appeared in the 18th century. It derived from an earlier sense of tip, meaning "to give; to hand, pass", which originated in the rogues' cant in the 17th century.
I have no problem leaving a minimum 15% tip, and with good service 20%+. There is one restaurant where I am a weekly regular because the service and food are both quite good, and the staff earns their tips. Good service deserves a decent tip. Being rude to people who handle your food isn't the brightest thing to do. If I get bad service in a restaurant, I won't go back. It seems pretty simple – and I do hear quite frequently from people who have worked in the service industry that black people generally tip horrendously and complain profusely – trying to get meals comped.
..imagine that..
Maybe the problem isn't black people, but white people serving them. I never heard that black people were notorious for skimping on the tip until I saw this message board. I have hear Europeans as well as other foreigners are known to leave no tip. I think they see our parks and highways and late model SUVs and feel as if we don't need more of their money. As a waiter the solution might be to always give black patrons and foreigners terrible service so that you don't feel as if you aren't being properly compensated for the efforts you put forth.
your an a$$ hole waiter. servers should always give good service whether or not they receive a tip. servers like you are the reason why myself and many others don't tip. f u, and have a good day.
Now this guy truly is a waiters nightmare and probably everyone else's in his life but.....
If you cannot handle bad tips/bad people here and there just don't wait tables, it is not for you...following guests usually compensate for those that cannot afford to tip or just refuse to and it all averages out at the end. And this applies to dealing with jacklegs as well...the next guest you have usually will be very pleasant. If this is not true in any instance...take your skills to another establishment. As a waiter you should be willing to put the time in to know not only the social demeanor required but also the extensive culinary aspects along with detailed food/wine/beverage comparisons necessary and then apply them in a professional, pro-active and genuine desire to have every guest you take care of want you to take care of them when they return. My entire career after college was in the food & beverage industry with the exception of 3 years as lead technical support for a small software development company. About a year ago, I lost my desire to deal with people, especially the general public, and I have returned to college again to update my skill set and go find something that makes me happy. If you are not happy waiting tables...do the same because that is what is important. It is for the most part a thankless job with high stress dealing with people that want to be treated as superior but if you do it right (your job)...even jacklegs like the one above will tip you most of the time. Find something that makes you happy or it is all a waste of time...I was happy for 20 years and then I was not...so making a change...good fortune to you all and whatever you choose to do...choose to be the best at it and you will find life is much better regardless of money.
Restaurants here should just do the same as in Europe: add a service charge to each check. If a customer is very impressed with the service, he can leave a little extra on the table. If he's very unimpressed, he can avoid eating there again.
Agreed.
I have worked in the restaurant industry for the past dozen years, but in the "back of the house" or the Kitchen. Starting out in fine dining as a prep cook or appetizer cook I was paid just above minimum wage. An entry level position in the dining room, example bus boy, food runner, etc, pays one and a half times that when tips are factored in. In my opinion, there is a serious inequality between the compensation of the wait staff and the kitchen staff. Have you ever had to prepare 30 or 40 dishes in 25 minutes, each cooked, seasoned, and carefully placed and garnished on a plate? As well as properly timed so that the customer isn't served cold food or made to wait for their following course.
If your meal was delicious, hot, and promptly served to you, its 95% the result of a competent chef and kitchen staff.
I'm not saying waiters do nothing, but what they mostly do is fluff, and some simple mathematics. Its especially the case in larger fine dining establishments where the waiters have help with everything. I think the biggest tragedy is that there is no way to bypass the waiter and tip the kitchen directly. Though, I have worked at smaller cafes that force the waiter to tip 20% of their nights take to the lead cook and 5% to each of the other kitchen staff. And even after that the waiter can go home with nearly $200 for 6 hours of work. Far more than even the lead Cook.
Though you must appreciate that these servers have to stomach being often times treated like second class citizens by asshole patrons who feel that they have the right to say and act as they please because the restaurant is at their mercy (tips).
Without servers serving the food front of house, back of house staff would be unemployed. Back of house staff does not deal with customers demands, complaints, running back and forth, and most of all, the tip they may or may not leave. A cook can work all nite and know that he or she will make a guaranteed wage per hour. Servers have to please complete strangers to make any income at all, and present the food in a pleasing manner. If they dont, the restaurant sells no food and the whole house is out of business. I cooked and did food prep for years before serving tables. There are pros and cons to both jobs. Unless you've done both full time, your opinion means nothing...
Give me a break. Without servers, there would be more counter tops and to go boxes in the world. You're saying without servers there wouldn't be cooks? How do explain take out? I just find that working in the kitchen requires far more skill, creativity, and accuracy. Without food, you have a bar. Nobody puts up with being served terrible tasting food for long, even if the waitress is beautiful, young, sweet, and single.
MJ, no one sits at a bar if the bartender's a prick. And if take-out is your idea of eating, you're missing the point of the restaurant and the reason the restaurant industry is so huge in US cities. It's being there, being invited as if a guest in someone's home, and being treated as such. Cooks (should) possess a great deal of skill, when it comes to food. Servers (should) possess a great deal of skill when it comes to people. There's neither without the other. FOH and BOH are equally necessary, so I agree it's a shame that incomes are so disparate. Unfortunately, I'll also have to point out after having worked both BOH and FOH, that much of a prep or even many line cook's skill is rote, a server's is always evolving. You can break down 50 chickens in 20 minutes for the rest of your life. Try learning the breakdown of Burgundy's cote d'or and then staying on top of vintages and vignerons, and being skilled enough to communicate that to the person who just came in for a glass of house red. Maybe some disparity is justified.
You should advance your career to head chef or find a better (higher paying) employer. FOH make their money by dealing with every aspect of an establishment from the plates, stocking, prepping, running around excessively and maintaining composure while dealing while being the middle man between the kitchen, management, the bar, the host and the all important guest. Have you tried the FOH. If it is such better money, maybe you should try it and you will see why, on a busy Friday night, they make the money they do in comparison to prepping and cooking the dishes.
I've never worked in the service industry but I dated a girl for 4 yrs who did and she completely changed the way I tipped, for the better. I used to give a standard 10-15% but after hearing her side of the story I upped it to about 20% and even more with exceptional service. Honestly, I feel like it is totally worth it. The local restaurant I dine at now comps half of my wine purchases (sometimes takes it right off the bill) because they value my business. Just pay it forward, it really does come back around.
Some people don't see it that way, and that's where the original idea of tipping came from. It ensured the person tipping got much better service – which can include free drinks and in some cases, food.
I have a few regulars that will come in and tip very generously...they also get generous amounts of alcohol in their drinks, and even freebies here and there. It is a very common practice in food & beverage. People should try it sometime.
the term TIPS derives from:
To
Insure
Prompt
Service
and originally was provided prior to service by a patron to guarantee that the service provider would take very good care of them.
People who feel that the wait staff in fine-dining establishments should make as much as the staff at Crapplebees don't spend a lot of time in fine-dining establishments.
When I am entertaining people who are very important to me, it's more about the service than the food.
I don't want the same kid from the drive-thru window at McDonalds to attempt proper wine service, thanks.
Here Here!!!
That McDonalds employee could not do it in most cases :]
Back to the original remark, generally black people ARE bad tippers. I waited tables for years in college because the hours fit around my schedule and generally the $ was good. In Texas waiters make $2.15 an hour plus tips, that's it. One thing that hasn't been mentioned is tip out or tip pool. What's that???? A percentage (usually 2%-5%) of the tip you leave goes to the bartenders (even if you didn't drink), the hosts, the bussers, the food runners and the other waiting "support staff". Usually it's paid out at the end of the night based on your TOTAL sales. So you sit at the table for 1 hour, you spend $100 and leave $10. After tip pool the waiter is walking out with aprox. $6.50. $6.50 for 1 hour of catering to YOUR wants and needs, memorizing menus,lifting trays, refilling drinks etc. Quite a bargin.
At the fine-dining restaurant where I worked, you paid the support staff whether you were tipped or not, so if one of these smarmy "I don't tip on principle" folks ended up in your section at a $400 table, it ended up COSTING the server 30 bucks to wait on them. That's not counting the proper $80 tip that wasn't made.
Complain? Sure, the waiter can complain, but there are plenty of folks lined up to work in most decent restaurants. So you can complain if you'd like to lose your job.
I never tip the waitstaff, because no one tips me at my job.
Easy with the pretense servers...knowing and saying are two different things. For instance, if you were to say the Medjool dates were from Cabazon, Ca. I would suggest there are no date gardens(orchards) in Cabazon, only a retail outlet, Hadley`s ...so where are those dates grown? Understanding the philosophy of the product they`re serving is the ultimate goal? Please.
Actually, Hadley's grows the dates in the Coachella Valley – which includes Cabazon, CA.
The article is worthless. The real gold for entertainment is reading the reader comments. 90% of the humans can drop dead and the world would be so much better off.
Ive been labeled an f-n idiot already and i didnt see my posts earlier this afternoon. i must have caused someone to burst out screaming obscenities at me already because my position on tipping is NOT to. yes tippers are democrats and liberals. and waiters, gotta be union people. wake up AMERICA! there's no need to tip waiters. if you want to tip, tip the cooks instead of the waiters. they just deliver food, and just asks what you want to eat in a fancy way, and pretend to be interested. and waiters, revenge for you guys against non-tippers is to f-up our food. you waiters need to get together and push for minimum wage so the whining stops!
You know very little about the F&B industry lol. I have been a waiter for about 20 years and I have seen far more obscenities done from within the kitchen by kitchen staff than waiters. One should not comment on things they know nothing about....TROLL!!!
Twenty years ago, my co-workers took me out to lunch at
a really fancy restaurant. I was very polite to the waiter,
even calling him Sir, and my co-workers criticized me for
that I told them, "I will call anyone Sir who carries food to me
which is as good as this."
Happy to hear that I am not the only one who calls waitstaff sir and maam when I talk to them.
Basic human respect goes a long way
In a comparable industry, my people skills would fetch upwards of $20/hour. So, if my restaurant employer paid me what I am worth (instead of $3.09/hr.) your $20 meal would be $30. So, by giving me a $4 tip (20%) you were able to save $6 on your meal. The practice of tipping helps the restraunt and the customer...many times at the expense of greedy customers who feel like they shouldn't have to tip. (I agree with a previous poster who said tipping reveals a lot about a person's character.)
You're getting a meal at around 50% less than what you would pay if my hourly salary was minimum wage so giving me a cut of the discount you receive when I do a good job is not too much to ask.
"In a comparable industry, my people skills would fetch upwards of $20/hour"
If this is true, why don't you work in that industry instead of complaining about tips?
Many people wait tables because the schedules are flexible which is great if you're are a student or a single parent. Also restaurants are ALWAYS hiring because the majority of waitstaff don't last.
Most likely because most industries don't pay upwards of $20/hour. There aren't many jobs you can work 6 hours and make $300. If you are a student then it's a double-win because the f&b schedule works well with school schedules, and you make serious money doing it.
Waitresses are usually dumb whores who can't get a job doing anything worthwhile.
Then again, when did any woman ever do a good job at anything?
And no, Hillary Clinton is not doing a good job.
And no, former tech CEOs who run for governor of California and lose are not doing a good job,
And no, feminist professors are not doing a good job,
And no, idiot mainstream media feminist women writers are not doing a good job,
SHUT UP AND MAKE ME A SAMMICH ALL WOMEN!!! AND BLOW ME TOO.
It is pretty lame to have to respond to your own post.
Do you also talk to yourself?
Holy cow; I hope no woman has to put up with you. I hope that either you get over your misogyny or you end up alone.
May a mack truck hit you at a very high rate of speed.
zIP iT fOoL!!! go find a friend or a therapist lol you don't have issues, you have subscriptions TROLL!!
Savannah... "Everyone that enjoys the service of a restaurant should be required to work as a wait staff first. "
Maybe everyone who does number 2 in a public toilet should be required to clean them for a living too, you moron.
Shut up, restaurant lackeys are low skilled low grade morons who should just shut up and leave us alone. What is the difference between some kid at McDonald's putting burgers in a bag and some clown in a tuxedo picking up a plate and walking 30 feet and putting it on a table? Not much, go to hell.
I NEVER TIP. If you want 20 percent more, put the menu prices up 20 percent more you losers.
You clearly have no idea what it's like to be a server. You can't be a moron or low-skilled and do it. It's akin to being a personal assistant to anywhere from 1-25 people at ONE time. Also, I received my software engineering degree while serving, and that's not something that can be done with lacking skills. I'd like to see you do discreet mathematics, calculus or programming.
Furthermore, I STILL serve part-time while doing IT/database administration because I enjoy it and see it as a social thing, and I also make about $30/hour doing it.
What's your point again?
you obviously go out to eat at Olive Garden or Applebees haha(RESTAURANT CHAINS DON'T PRODUCE GOOD SERVERS THEY PRODUCE ROBOTS AND PAY THEM NOTHING)....I cannot argue that there are many servers out there that do so because they are either too lazy to apply themselves or even unintelligent but many are college students/continuing education students or just mom's or dad's that need extra money on top of their paychecks to support children or medical problems (expensive). You know nothing and just ramble crap...TROLL!!! Go get your all you can eat soup/salad/breadsticks and wobble away.
Everyone that enjoys the service of a restaurant should be required to work as a wait staff first. We license drivers, let's require a little education to be responsible hospitality industry users! After 3 days at the Waffle House in the early 70's as a college dropout waitress, I knew I had to get back in college. That was one crazy difficult job! Give me a research position in strategic planning for the largest health care management company in the world in the mid-80's over that waitress experience any day.
On the issue of poor tippers: lack of experience culturally probably is a huge contributing factor for some diners. I know it is hard for all eating establishments to pull off the printed suggested % gratuity scale, but it sure can come in handy when signing a card receipt to be reminded of what the base tip should be. I almost always start at 20% unless the server is obviously wanting to be in another profession : )
Good waiters and waitresses absolutely rock and most of us could no more do that job than we could dance ballet or swing a baseball successfully. I love sitting down and being tended to by someone who is great at what they do and shows they really enjoy it. Like really good jazz. Right now I'm thinking of John Bennett, a terrific young waiter we ran into in Chicago around 1980. Turns out our families had known each growing up in a small southern rural setting during the 60's. He was attentive, helpful, funny and when we realized we knew each other it was like he morphed before my eyes from a sophisticated perfect young waiter to a kid with blond hair running around the church yard with me and my sister. Weird, but like the article says, you never know where you are going to find the next great server.
As a hospitality professional, I am saddened to see that the only comments that have come from this aritcle about the service industry being full of passionate knowledgeable professionals has been reduced to arguments about tipping.
What happened to genuine courtesy?
Shut your pie hole. A robot welding machine from an auto plant could do your job, and without the expectant panhandling hands out 'tip' offer we can't refuse!!!! Here's a tip, get a better job where your remuneration is a clear cut transaction between employee and employer, and stop bugging your employer's innocent customers who just want to buy a plate of food and not be sold your sob story of how you're too lame to earn more than 2 dollars an hour.
I can't wait for the day robots replace all these unskilled losers.
YOU could not do it...,well maybe at Applebees...YOU know nothing TROLL...you would fail at the hospitality industry and be fired within a couple weeks. One should not comment on what they know nothing about.
I am from Australia and we don't have this ridiculous 'tipping' rubbish here. I hate tipping. If a business providing a service wants money from me, include it in the pricing, why should I have to think and calculate numbers and assess service like I'm some kind of Michelin guide inspector, what a joke. I think this obscene pressure on the service buyer just ruins the mood, it should be easy and straightforward to just get a cab ride, I don't need some idiot judging my supposed extra contribution to his wages, if he wants to be paid he should work that out with his employer, I'm not interested in concerning myself with the details. I say smash all the tip jars and ban them. If a waitress doesn't get paid enough hourly wage that's her problem, find another job I could not care less. I actively avoid any situation where these beggars put their hands out for compensation that their employer should be providing them.
and people like YOU are why most establishments provide tipped employees with automatic gratuity added to bills...YOU suck and one should not comment on what they know nothing about. Also, if it takes you the thought processes of a Michelin Inspector to calculate a tip...well I can only ask what brain injury did you suffer,. TROLL!!! One should not comment on what they know nothing about.
And of course you all are declaring 100% of your income, right? I pay taxes on all of my income.
Where I worked in college (and still do part-time) we claim 100% because we don't get daily tips in cash. It is a fine dining restaurant in a resort, and nearly 100% of payments are made via credit card or room key/folio charge. Your tips are held during the pay period and appear on your paycheck as 'charge tips'. Then taxes are taken out of that and your hourly wages.
I think in the 6 years I have been there I've received two cash tips totaling less than $75, and yes, I claimed it. Then I turned around and gave it as a tip out to all the various support staff.
If you still can afford to eat in a fine place thank God and if you are like the LUKE 18.18-22 concept the waiters tip should be the same as your food and drinks. In your next lives the roles will be reversed.
An earlier comment that caught my eye is spot on. The service professional is indeed a "mind-reading ninja". When you walk in the door, I know what kind of experience you're looking for. More than a decade as a culinarian, waiter, bartender, and manager in restaurants has developed my keen eye and reflexes. I am seen, not heard. I am observed and perform my duties while making you believe that you are the only party in my restaurant, no matter how weeded the floor is. I don't chat, or try to make friends, unless invited to.
At the same time, foodies that think they know the menu better than I do (chances are I helped develop it), to idiotic patrons that think their child is the reincarnation of Jesus will be greeted with the smug arrogance I have developed. My profession is akin to that of an architect. Instead of a building, I erect an experience. I can ruin your first date, or make an anniversary into a divorce.
The House pays me an hourly rate for side-duties and liability. You pay me for my experience, knowledge, and skill; for knowing what you want before you even want it.
And believe you me, if you happen to stiff me, and come back... I will make you wait an hour for your salad course, spill a glass of red-wine on that beautiful couture dress your companion is wearing, or make sure you get the seats closest to the most disgusting bus-station.
All with courtesy and smile.
Precisely!
I would never do as some suggest on here – mess with someone's food. I would most certainly make sure however that a person who 'stiffs' me and returns would end up on the very bottom of my priority list of a full section of 25 people – which can equate to long wait times for their stuff.
I have received standing ovations from tables before because of their experience (and no I don't work at anything like crapplebees – I work in fine dining)...but they also compensated me for making them feel like they owned the restaurant. I can make every table in my section feel that way, but I do save those experiences for people who appreciate them. That does not include people who leave $0 at the end. Yes there are people who tip low, but they still have a place in my heart no-where near the $0 tippers.
And what will that accomplish other than to satisify your childish and immature need for revenge?
If you treat a customer like that you will get a lower tip or no tip and probaby have the price of cleaning the dress deducted from your pay when the management pays for it.. unless you lose your job if it was deliberate.
Is this really how a professional acts? Dude grow up. You sound like a 16 year old working in a pizza joint.
then you should remove your name of 5 Star...you nailed it until the guest returns...as a professional you should provide the same service across the board even if they stiffed you before...it is your job and as great as you sounded in your post until the end...you so ruined any credibility you started with.
I have never worked in this industry but it appears with the right attitude and establishment one can do well. It certainly beats tarring roofs or working at a chicken processing plant for minimum wage. I do regret when we went out with my depression era in laws they would leave a single dollar bill in the middle of the table. I knew when we were spending $30-50 it should be more so I would slide another buck under my plate. Say, one other question; when your bartender gets off and the tab is not closed how do you figure your portion of the tip(s)? What % do bartenders expect? also barbers?
True for first statement :]
15% minimum tipping in F&B for any service provider, although I tip avg of 25%, I have been in the industry for 20 years, it is kind to tip a much higher % on very low tabs...say like $3...still just leave them a buck :]..you just left about 33% tip and it didn't hurt you and made the effort although little worth the service providers time at least. This is also how most bartenders make great money...high percentage tips on low bills say like a $3 beer...patrons just give $4 and even $5 bucks and done with it.
In Brazil 10% tip is tacked on to every bill. It is optional but most people pay it. Overall, service in Brazil tends to be pretty solid. However, if it sucks no one ever questions you deducting the 10%. Overall, I prefer this system because 10% is a fair tip (20% is not) and it seems to lead to better service. it could also be cultural as Brazilians are more service oriented. But as many people point out in the comments, there are a lot of spoiled waiters in NYC who feel they deserve to make well above average income from a job that requires a low level of education. The system is messed up- it reminds me of an extreme example in Spain where air traffic controllers bring home an average income of EUR 300K per year (google it if you don't believe me)
In the US even if an employee is not tipped at all...the employer is liable to guarantee minimum wage based on hours worked in any particular week and it is usually handled with a tip credit where your income must = $7.25/hr for hours worked per week.. If you are a server and this is happening to you....I strongly suggest finding another establishment to work for though. It is all about clientele when it comes to being financially stable in the F&B industry in America. Fine dining is the way to go...but if you cannot learn a lot and adapt accordingly for certain situations and maintain a professional demeanor...you will not last long.
After moving from NYC to several different cities in Europe I was able to see how two different systems lead to different experiences. On the one hand, punctuality of service is almost always better in NYC because the waiters have the incentive to turn over the table once desert is served. In many European cities (but excluding London) waiters make a good wage and make proportionally little in tips. They tend to be more relaxed and much less punctual- especially when you want the check. They have absolutely no incentive for your to leave so you can sit at that table until the place closes. It is nice not to be rushed out of a restaurant- especially a fancy one. One time I spent $300 for two people at Bond Street and was seated for less than an hour- food arrived way too quickly. The bottom line is that in NYC the waiters can make very good money but part of their job is to read the table and give them what they want. If they want to linger for a bit, let them- especially if you just made 20% on a large tab.
What I can't believe is how nasty and mean the comments are from so many! A few thoughts when dining out in America: for good service, tip 15%, or 20%, if service is exceptional. When service is bad, speak up! Don't be afraid to ask for a water glass to be filled, a butter dish brought, or dinner to be served in a timely fashion. Everyone has a bad day or forgets a small detail! Front of house people work for tips in America. If you go out, you are expected to pay. If you don't like this system, don't dine out. Really. You should never begrudge people the human dignity of earning a living wage. Remember, that harried woman who somehow failed to read your mind when you wanted another bread basket has kids who she has to feed, too. And she probably can't afford to do it in a restaurant.
Retired2, I worked as a waiter for about 15 years and you should know that I have seen the likes of tyrannical uppity rich diners over and over. At the end of my "career," if I encountered diners who were just a bit too full of themselves, I would regularly spit in their food and make sure it was mixed in well into the sauce. The next time you think someone should jump at being your servile slave while your out complaining and taking your frustrations out on a waiter, just think about what it is that you don't know about that is going on in the kitchen or between the kitchen and the dining room.
Don't you realize how useless this immature action is? If the customer does not know you spat in their food, they won't know you did this childish act
So exactly what childish thrill do you get out of this? If you think your spit is the worst thing we put in our mouths, you need to spend more time in the kitchen.
Big man huh? Doing stuff behind the customer's back. Ohh such a tough little boy you are!
What a tool
I'm a surgeon and I have the same attitude. Your mom pissed me off so I spat in her open heart surgery chest cavity. Suck on that sucker.
LOL...hilarious...as for you spitter....grow up!!!
If you dine out to stuff your face go to the cafeteria. If you dine out because you like the experience of being a civilized human being in a civil society leave a tip for the server, it's part of your culture embrace it or eat at the Wals-Mart cheapskates.
Spoken like a true waiter stewartd. I will not tip if the service is especially bad. If it is half-way decent, then yes, I will tip. I start out at 20% and the worse the service gets/is, the more I deduct from the 20%. If it is especially great, I might even go above 20%. But to say "tip your waiter, it's part of your cultural embrace" completely ignores the idea that waiters should have to work to earn their tip. Just showing up and explaining the menu isn't enough...at least for me.
My perception of waiters? Overall, pretty terrible. I'm sure at high-end restaurants the service is consistently better, but I feel that the majority (75-80%) of the time I dine out, the service is anywhere from terrible to barely worth a 10% tip. It's not like I'm hitting up the best restaurants in town every weekend (far from it). All I ask for is for a waiter/waitress to acknowledge a mistake, wrong order, long wait, etc when it happens (no need to dwell on it though). I understand mistakes happen and that many/most/all servers aren't paid enough to really care about doing a great job, but as long as there is an acknowledgment of error and an attempt to correct it, I'll probably still tip 20%. Unfortunately, all too often waiters go missing for 15-30 minutes and return with a check...maybe they say sorry for the wait, maybe they forgot how long I waited, or maybe they don't care. I think it's on management to not be cost-cutting fiends and ensure they are properly staffed so that there is enough coverage. I don't know about most people, but if I have a bad experience at a restaurant, (particularly a bad customer service experience) I almost never go back. Whether that is reasonable or not I don't care, but owners/managers/cooks/waiters need all the business they can get in this crap economy. I would hate to put up with the jerks that I see in restaurants and I wouldn't blame someone for not taking a hell of a lot of pride in being a waiter/waitress. However, a little consideration and acknowledgment of an error go a long way for me. I'm almost always more than willing to go back to a place where I didn't like my last meal...if it's bad service where people don't care that they give bad service, then no way.
I do not disagree with you at all but do know this....
In fine dining establishments the servers are there for the guest but in chains such as applebees and other such establishments they use cheap labor through servers to do all the work they don't want to pay someone for to maximize profits, therefore the server is stuck doing 20 other things they should not be responsible for at 2.13/hr and not always but much of the time it is not their fault.
Ignorance seems to run rampant in these comments. All races have people who are poor tippers. Have any of you attended college were you leaving 30% tips then. White and Black america tipping is determined by the disposable income that they have. People with more money to spare seem to be better tippers. Im sure all African Americans arent leaving bad tips all over. Referring to DC or Maryland but a prodimantely black neighborhood isnt a good representation of Black people being bad tippers. Grow up and cross the color line it happens in all races.
Yeah I was just having this argument with my friend, who's actually black and was saying that black neighborhoods= bad tippers. But I think it has to do more with socioeconomic status then race alone. It just so happens that most low income neighborhoods, like in DC/MD (I'm from there and also live in Los Angeles where it's similiar with this pattern), the tips are not good because people have less money, and those low income neighborhoods are mostly black/hispanic families living there.
I have always hated this stereotype and I have been in the restaurant industry for over 20 years....It is not true. But in some cases I've noticed fellow employees that promote it by ignoring tables of any ethnicity they stereotype, hence they get bad tips. A professional server treats all guests exactly the same...with the exception of reading tables to determine whether you should be social with them or leave them to their business or paperwork or romantic dinner.
been in the biz 25yrs, front and back of the house, bottom to top. now exec. chef. maybe its just me, but I find that you can tell alot about the character of people by their tipping. I tip heavy because I like the look on people's faces when they see a high percentage. I like to re-affirm people's belief in random compassion. You can't take your cash with you, make somebody's day! You"ll feel better about yourself also!
I don't tip. ever.
If the server CHOOSES to work for $2/hr, that's his business, not mine. Discuss it with your boss.
I agree to pay the price on the menu and anything else is not what agree too. Tell your boss to raise prices 15% and then i will decide if your meal is worth the extra amount.
Stay home, hardworking people in restaurants don't want you there in the first place. They provide you a service by bringing you your meal. You provide them a disservice by walking though the door.
No they don't, they provide a service to the restaurant OWNER, bring his customer's their meal that they bought off the OWNER from an agreed upon price listed on a menu. Waiters don't deserve tips any more than a vending machine deserves a tip....... basically I can't wait for the day robots replace all these beggars with their hands out.
I see a menu, a price, I agree to buy that service, and if some tax dodging cash money tip seeker wants to panhandle after the fact, bully for them, I am just hanging out for the day their back gives in.
@anti tip, I guarantee one of us restaurant lackeys have had our way with your meal you ignorant prick.
Cheap SOB!
I was tempted to post you exact same comment this morning. I'd pay for him to take some classes in manners.
You ought to be ashamed of yourself.
You and AntiTip are ignorant. Just cheap penny pinchers that want as much as possible for as little as possible..probably both only childs and should stick to drive through for you meals. As for owners taking care of it...they already do because of people like you guys and it is unfair to those that do tip....people like the both of you have made it so owners have to add gratuity to parties/coupons and even in some establishments to all meals due to people like you two thinking you are above others....you are petty and useless TROLLS!!! One should not comment on what they know nothing about.
Dear waiters who are being paid $2.0/hr by restaurants, please be aware that your management must compensate you up to the federal minimum wage if the amount of tips does not bring your overall salary at least to that level. It is the law, but few establishments, if any, inform their employees of the fact. I understand it is not much, but ...
TRUE!!! It is based on hours worked by the week so if you work say 40 hours in my state SC($7.25/hr) you should have a tip credit for any discrepancy between the total pay of $2.13 x 40 = $85.20 + tips received compared to $7.25 x 40 = $290. $290 – $85.20 = $204.80. If your tips do not total $204.80 your employer is responsible to make up the difference to guarantee you make minimum wage. For example....if your tips for the week totaled $100 then your employer by law must pay you the difference pre tax of $104.80.
It is interesting reading all the comments regarding tipping, here in Australia tipping is definatley done – but I think we are lucky where our staff aren't often relying on those tips to live. Our restaurants pay the staff – where tips are an extra for the staff member, when the custromer 'feels' like doing so. I don't envy you guys having to deal with that at all!
I always tip when I go out, being from the industry I know what the staff go through – and a lot of those points are mentioned in the comments above. Good luck to you all, I wish there was some way to make things easier for everyone involved. Our system is not perfect either .....
There are many in America trying to change that here. Lobbyists are keeping it from happening here due to the insane amount of money restaurant chains make and put towards stopping it. It is coming and bills are constantly being submitted to make all states (some states already provide minimum wage + tips) but the backward states do not and it is mostly due to the All American Greed. This would not only help the millions of wait staff in America but the patrons as well. They would not have to tip at all but could only tip based on satisfaction or generosity and staff would not have so many issues with tipping due to being able to pay their bills without working 12 shifts a week. I would bet that within the next decade all states will have this happening simply due to the current litigation going on against so many restaurant chains taking advantage of employees to maximize profits while the employees suffer financially and they give out huge checks and bonuses to upper management...not unlike most industries in America...A Serf Nation in some fields. The only argument they businesses legitimately have are that small businesses especially start up restaurants with only one location would be hindered but I would expect the laws coming to account for that and provide exceptions for any start up business based on number of employees and/or financial records after a certain amount of time in business.
I make very good money in the restaurant industry, but I am good at what I do. Saturday, I made double the amount of tips as the server I worked with the entire day. I love the restaurant industry and my customers can sense my passion–and they usually tip me accordingly. But this isn't a charity event. If you have stiffed me twice (I always give people a second chance), your third trip into my restaurant will not be pleasant for you.
I've always looked at tipping as an investment and it is rare that I ever leave less than a 30% tip when out for dinner/drinks. But, when I walk into a bar/restaurant in my area I am always the first person sat/served no matter how busy it is. If the bartender makes a mistake, that (free) drink ends up in front of me. If I bring in a couple of friends, I get comp-ed a drink or two. I've invested heavily with great tips and and get treated like a king at my favorite bars/restaurants.
It is not kinda sad that you had to bribe people to get good service?
I work in the industry (currently as a flex employ who works bar, wait & cook a couple shifts each week) and I have never had a problem with an African-American tipping me. Obviously, that seems to be a theme repeated throughout the industry but I've never had a problem. I've found that if you treat people with respect, they will generally return that respect when it comes time to decide your tip. (Except for those who are just bad people/tippers–which can be found in any race or ethnicity.)
As a server and a reasonably level headed human being, a large majority of the comments made are unbearable. They are either people whining about having to tip, ranting against the tipping system, dismissing servers as a community of self-entitled whiners, claiming they could do the job what's the big deal, and a full gamut of rhetoric that shows them to be unsatisfied, cheap, disgruntled, human beings.... and most of these are followed up by indignant "servers" vehemently defending their (lack of) pay to the end, the severity of their jobs, and how wrong the customer is because every day you have to bite your tongue while the average anti-server poster here dines in their section and makes their life miserable because they seem to lack social grace.
There a few simple rules everyone involved, servers and patrons, need to keep in mind. Not necessarily rules... but thoughts to remember.
1. Tip what you please. It's your decision, it's your discretion. There is a standard, and most people fall within the bell curve. Fortunately for servers, an extremely bad tipper will be offset by an extremely good tipper over time, while being propped up by the "average" tippers. To the patrons who tip bad, feel free. You can rationalize it anyway you'd like, but socially you're an outnumbered pariah for being cheap, insulting and petty in general.
2. On that note, as long as you're at least somewhat pleasant to deal with and am not sitting down with the intention of being miserable and holding me responsible for your unhappiness, I don't care what you tip. I'll make my money, with or without you, so again... your discretion.
3. Servers are sensitive about their jobs because of the nature of it. You put up with overwhelming issues concerning the worst problem of all; people and their personal baggage. You must do this while smiling, and efficiently performing the near constant high-end multitasking your job requires to be effective. To top this off, at a lot of restaurants servers are treated as disposable. You, as a patron, can get mad because a server messed up your order, and complain to a manager... and run a very real chance of costing the server his job. Before this gets dismissed by a tirade of angry refusing-to-see-the-other-side web denizens who again feel servers are lazy, entitled, uneducated, and if they don't want to get fired they should do their job and other arguments.. consider this. Ultimately, it's an entry level job with a high volume of people from varying backgrounds all willing to perform because the pay is decent in the end. If I was fired tomorrow, I could be replaced in a month flat without a huge blip in the overall picture. I cost 2.13 an hour, and the basic skill set can be taught in a month. Consider how many times you've messed up at your job and had your boss yell at you. Other than hugely critical mistakes, did you go home worrying whether you were going to be canned the next day? Or could you spend an 8 hour shift taking a verbal command from 90 different people asking for 45 different things in various manners without making a slip-up or mistake? Most likely not would be my guess. A server can be removed from their livelihood by the voice of someone having a bad day. It's that easy.
4. Servers, you aren't entitled. It takes a long time to realize that in the culture we're brought up serving in but some of these people are right; you have to earn your money. Unfortunately since it's subjective, a few of them set the standard impossibly high, but again that is their discretion. But a table filled in your section doesn't mean anything until you've earned it. We've all had horror stories of tables tipping bad, being rude, spending money and being cheap to us.. but how many times in a shift does a 2 top sit down, order up a decent tab, pay out in a reasonable fashion, tip appropriately and leave practically unnoticed as you coasted through it. All in all, a poor tipper isn't really that common.
5. Patrons, the restaurants #1 goal is profit. That profit is eked out by offering the best experienced they can. If you're unhappy, politely speak with a manager about the situation, express a desire to have things be corrected, and resist personally attacking anyone you feel has wronged you. Are your appetizers taking too long? Most likely not the servers fault. Is your water constantly empty? Definitely his responsibility, but sometimes circumstances are out of his control. It's very rarely personal or intentional. You pay for the cost of food, the tip is in your hand ultimately. A polite word in the right direction can do wonders. Why everyone's first response is indignant anger is beyond me.
6. Finally, to wrap this diatribe up.. Waiting tables is not a pleasant job. But as any reasonable adult should know, the answer to getting a better job is much more complicated. I can't just quit and go to school. I can't suddenly develop a new career and skill set that will provide a similar standard of living. You aren't privy to the circumstances of my life, so why would you make assumptions about what I can and can't do while offering one sentence career advice? To tell a server "If you don't like it, quit!!" is as naive as telling anyone else that. For every blustering fool who spouts that sentence off as fix-all for everyone's work issues there are 20 more in agreement... and ironically all of them have probably worked jobs that they have nothing but complaints about and aren't fulfilled at.
Think we all need to use our indoor voices, because with every thread about tipping, servers and restaurants... things get out of hand really quick due to ignorance.
Thanks for the good summary. There are multiple sides to this issue. On both sides there are the good, the bad, and the ugly. For every good customer/server there is a bad customer/server and in between are a whole lot of pretty good people.
Well Said!!!....my post from another reply.....
If you cannot handle bad tips/bad people here and there just don't wait tables, it is not for you...following guests usually compensate for those that cannot afford to tip or just refuse to and it all averages out at the end. And this applies to dealing with jacklegs as well...the next guest you have usually will be very pleasant. If this is not true in any instance...take your skills to another establishment. As a waiter you should be willing to put the time in to know not only the social demeanor required but also the extensive culinary aspects along with detailed food/wine/beverage comparisons necessary and then apply them in a professional, pro-active and genuine desire to have every guest you take care of want you to take care of them when they return. My entire career after college was in the food & beverage industry with the exception of 3 years as lead technical support for a small software development company. About a year ago, I lost my desire to deal with people, especially the general public, and I have returned to college again to update my skill set and go find something that makes me happy. If you are not happy waiting tables...do the same because that is what is important. It is for the most part a thankless job with high stress dealing with people that want to be treated as superior but if you do it right (your job)...even jacklegs like the one above will tip you most of the time. Find something that makes you happy or it is all a waste of time...I was happy for 20 years and then I was not...so making a change...good fortune to you all and whatever you choose to do...choose to be the best at it and you will find life is much better regardless of money.
I usually tip 20%, I have only once never tipped a waiter and that was because of extremely bad service.
I have never been a waiter nor never had any desire to become one but I try my best to give 20%.
I do the same. While I totally disagree with the concept of tipping as implemented in the US, I am not going to screw a waitperson over. But I do with the system would change.
I won't give a dime to a begger on the street. But show me someone really trying to earn a living as a waiter, I will tip well. That's my form of charity – helping those willing to help themselves.
in Europe the waiters get paid mainly by the restaurant owners. I remember getting very good services while I was there.
I've done it, I hate it. When I go out, I try to be nice even when the server seems irritated because I know from experience that it's not me–they're dealing with 20 things at once and maybe someone at another table is tearing them apart over "chipped ice" instead of "cubed ice". Should get paid as much as customer service people do ($12/hour and up) because it's the same BS.
I've been doubling the tax and it always works out to a 16.5% tip and if I feel they went over and above, I'll leave extra cash for them. I always thought that the acceptable and standard TIP amount is 15%.
It is, unless you are a greedy waitperson. Natually waitstaff want's a bigger tip. That's to their advantage.
Remember that when reading comments from waitstaff on the amount you should tip.
Well its not a job I'd want or choose but Ive run into all sorts, just like any other profession (and customers), the snob that looks down at his nose since your using the wrong fork (my attitude its bigger it holds more food), the fake who seems nice but really just wants to get their tip that they think you owe them for doing you a big favor by carrying your food to you and refill your drink (wow that takes lots of skills I do that on a regular basis), and all sorts of others but here is my attitude I tip well when service is good and I dont have to ask for anything and I am treated well (I will in turn do the same) but if the service is lacking or the food isn't good or if the waiter flirts with my date forget it and I dont tip based on the price of dinner I could eat a $5 meal and tip 5 bucks or I could pay $70 and not tip a thing all depends on the waiter
It's the hardest work I've ever done. Nothing but respect for the waitstaff, but I'm also kinda picky.
servers can be overly greedy. there are going to be plenty of nights that we make more than the chef did for being there the entire day prepping and then working the line that night! and still people have to complain when a slow night rolls around. it all evens out over time. there are gonna be slow days and amazing days. see the bigger picture! if its that slow at that restaurant, look for another job! everyone wants to blame the customers, the weather, the restaurant owners, but in reality, if you don't like it, find another industry to be a part of!
Canadians are cheap b*st*rds. Especially those from Quebec.
someone is cheap because you're the one begging for a higher tip??? you whiney servers can't be serious about any of this when every other minute you complain about a few bucks here and a few bucks there. don't like your job, get a new one...
in oregon servers make a minimum wage of $8.50 plus tips
When it comes to tipping what most people don't understand is that in most resautrants the Waiter has to tip out anywhere between 3 and 5 % of there tips to the house and simetimes more. So when you stiff a Waiter you may cost him money because he still must tip out that persentage regardless of what he gets for a tip. SO for all you cheap dogs out there...stay home or stick to fast food restaurants and save us all some money.
If a waiter has to give 5% of his tips to the backstaff, and the waiter is tipped $0.00, then the waiter has to give 5% of 0 which is zero.
If your management is forcing you to pay a percentage of tips you don't get to the backstaff, then you need to leave that establishment.
Little restaurants in Europe that have monthly fixed menus are among the best finds with the best service.
I did fine dining service when I was in college, comparisons to the military are apt (I also served USMC) and it was also art/dance/theater/mediation, it was hard but fun and satisfying, many have never been to a fine dining restaurant, it is a whole different thing from normal eating out and a good wait staff can make a meal an event to cherish
Yes, its not just DC... the only tip that "canadians" leave is a few finger nail clippings.....ruins it for the few who mean well.
The other guys make more than me hourly, around $10 for busboys & runners $12 for hostess. But we all signed on to this system and the goal is to get to #1 waiter. I make less per hour but keep the lions share of the tips. I work about 30 hrs a week and gross over $50k/yr, busboy around $32k/yr, hostess $24k. This job is so good that we haven't had any front of the house employees leave in over 5 years now. This isn't like Outback or some other chain restaurant, we are all pro's at what we do.
Why is the restaurant's requirement that the server share his tips with other employees a requirement that the customer tip more?
Sounds like a bad business plan on the part of the restaurant and worse business decision on the part of the server for agreeing to the bad business plan.
In most finer restaurants we work as a team to insure an amazing dining experience. I tip out 25% of what I make to my team... busboy, runners & hostess. With out their help & their incentive to do so, I wouldn't be able to give you an experience you won't forget.
Tipping out 25% of what you receive as a tip is one thing. Agreeing to tip out X% of the total bill as others are suggesting is just a bad business plan for all involved on the restaurant side.
But do the other guys receive below minimum wage? If not, why are they being tipped out at all? They agreed to take that job at that pay, they shouldn't require an additional bribe to do their job.
This is for everyone who says tipping should be "fixed", and not based on menu prices:
Restaurant A
$50 check (1 hour dining time).....$10 tip......less $3 TipOut (based on tips)....= $7 to server
$300 check (2 hour dining time)....$10 tip!?....less $15 TipOut (based on sales).....= -$5 to server!!!!!!!!!!!!
Know how the industry and certain restaurants operate before you go taking servers' livelihoods into your hands.
In a restaurant that has servers tip out based on sales, rather than tips, servers can end up paying for YOU to eat....all because you thought dropping a Filet on the table is the same as dropping off a Cheeseburger. Ignorant. Try going back to that restaurant!
Also, instead of accounting for the time that a serves DOES have tables, and IS making tips....open your eyes to the hour+ setup time, the time when there are NO tables in the restuarant, or the hour+ cleanup and cashout time....which is bringing that hourly wage right down.
If a server has a job at any decent restaurant, it is because they are worth having there, and does not put out 10% service.
I bet you people that order up 5 margarotas and ask the other couple who is drinking waters to split the bill evenly. Cheap ignorants everywhere.
I'm a 'career' waiter with almost 30 years in the biz, most of them on Maui at one of the top ranked outlets on the island. As a waiter I am paid the state min. wage of $7.21/hr. Including my 2 – 2 1/2 hr. set up time and 1 hr. clean up and 3 or so hrs. on the floor I average $200 a night in tips after 'tipping out'. I also have excellent medical & dental and with my seniority I have worked my vacation time to 4 weeks paid, thou at $400 per week. While I'm not the highest earner I now of, jobs like mine are few and far between, especially with the added bonus of the ocean sunset view...
@ Be quiet – To your comment that servers have great memories and will treat you accordingly on your next visit.....thats why the customers have the ability to tip you 0%, report you to your manager in an attempt to get you fired, and tell all of their friends not to visit your establishment due to the poor service. Don't like it? get a new job, beacuse as the name states, servers are hired to serve the customer.
I have a simple solution. I believe we should all leave a 20% tip on the table in plain view and explain to the server that this is your tip providing the service is more than adequate. If the service is poor, I will take money away for every infraction- like sitting with any empty glass in front of me , not checking back at the table, leaving dirty dishes on the table. If your service is outstanding, I will add to the 20%. I'm tired of servers expecting a good tip and doing nothing to earn it. And by the way, I have waited tables and run the dining room crew and know exactly what's it's like. Great servers can rake in a lot of money and never complain how hard they worked to get it. Crappy servers will whine all night about how tired they are, how hard the job is, and how many times they get stiffed. As a footnote, if you can't afford to tip, don't go to a restaurant except fast food.
That was actually on a sitcom called 3rd rock from the sun, back in the 90s. The waiter ended up being a nervous wreck and punching the lead actor. Very possible that is what will happen in real life too.,
Why not just give the waitperson an index card with your tip decision requirements so they always know exactly what you would like and don't like and the tip amounts. :)
Iv gone to quite a few "fancy" restaurants, but I always have to swing by McDonald's about an hour. I still prefer a tall beer and philly cheese steak at a $$ restaurant.
I won't cry a river over the whole restaurant world. I think this country will improve a lot in various ways, if people eat out a whole lot less, whether it is at a fast food joint or at one of these fancy places. Hygiene always suffers in any form of mass production and preparation of food. It is best to make yourself and yours wholesome nutritious food every single meal.
Anyone notice that in 10 years the head honcho of one of those places has gone from entry level to the very top? Even if they present high end waiting as a full blown career, how many professions do you know where you can go from entry level to running the place in 10 years? Consider that each of these places makes at least a few million per yea net profit, if not more. That should say there isn't all that much detail to waiting, though it is not just a part time gig for actors between roles.
I travel frequently to Europe. I eat in moderate restaurants. The food is a little more expensive, but not significantly so. Tips are optional and not expected. The wait staff is paid a reasonable salary. The service is almost always better than here in the States. Believe it or not, their management drives their performance with work standards – very much like in every other industry here – rather than with the carrot of tips that may or may not come. What's more, no one ever tries to rush me out the door. In fact, they assume I'll be there for several hours and book their reservations that way. Imagine what it would be like...the wait staff would make a living wage consistently, the service would be better, and the experience would be better. Almost like the in the establishments protrayed in this article....
I don't know where you live in the states but compared to any major metro area on the east coast the service in all of europe pales in comparison. No tips, no incentive. Eastern Europe is worse than Western Europe, in general but they're both worse than the US.
I love Juliet and food.
I love Richard and drink
servers make all the money and manager take vacations and tell the cooks how to do their jobs. Resaurant managers are worthless-more harm than good. when they are not at the bar getting hammered, they are in the kitchen trying to expo – and screwing it all up. good servers will make a cooks life so much better-thanks to all the good ones out there!
-and all the managers can go back to applebees.
owners and managers will screw you eveery chance they get
All this talk about restaurant servers making less than minimum wage. Isn't the term "minimum wage" just that – minimum wage? Here in Canada, no matter what your job is, you cannot be paid less than minimum wage. Why is it down south in our neighbouring country, the grand 'ol US of A, is it legal to pay someone less than minimum wage? It doesn't make sense!
Because in the United States, rich people make the laws.
Rich people own dining establishments. Rich people don't work as waitstaff.
That's why we can legally pay less than minimum wage.
So now its 20% for tips?In the 1980s, it was 10%.In 2000, 15%. Inflation I guess? More like, hoodwinked.
I just tip based on service, it will be 20% if they are really, really good.
And why should it be a percentage of your bill? The effort to bring an expensive meal to the same as bringing an average-priced meal. Stupid.
The reason for tipping a certain percent of the bill is because most restaurants require the wait staff to tip a certain percent of their sales to other employees such as chefs, cooks, hosts, bartenders, bus boys etc. The effort is the same, but the end amount that the server keeps is affected by the cost of the meal.
By your logic, the establishment should pay you a variable salary based on the price of the meals you are dealing off the arm. If you serve a cheap meal you get $2.50 per hour, A medium meal $3.00, and an expensive meal $3.50 per hour.
Do establishments do this? Of course not! It is a silly way of doing business. You get paid the same salary whether you deliver a burger or a steak.
So why should the customer tip you based on the price of the meal? If it is illogical for a establishment to pay you a variable salary (and it is illogical), why would it be "logical" to tip based on variable scale? Tradition? Probably. But that does not make it right.
As for tipping the "behind the scenes" people? That makes sense, since they are helping you complete the service. Do you expect to be tipped a larger amount because you have people helping you do the job?
The salary/tipping institution in the United States is screwy. But until the two groups of people who have the control do something about it, nothing will change.
1. People need to stop applying for jobs that use this schema. Why do establishments screw over the waitstaff? For the same reason a dog licks its nuts - because they can and it feels good. Why would a manager change the way they do business if there are lines of people willing to voluntarily work under this system.
2. Customers who wish this system to change, need to stop going to establishments that use this schema. Remember, we, the customers, can out last any establishment.
If (1) and (2) happen, establishments will change or go out of business.
But if all we (waitstaff and customer) do is complain on an Internets Tubes forum, nothing will change.
Together we can fix this system. But we have to work together. We have the power, not the establishments.
Are we dissatisified with the system to do more than bitch on a forum? Do we really care enough to actually affect a change?
Leave it to CNN to print an article about waiting tables as a career and not say one word about average salary at these 4 star establishments. Maybe something about age of the waiters, etc.
I have worked in 5 Star dining as a french trained captain and later in F&B management and can tell you that it is a legitimate career full of passionate very skilled professionals. It requires serious skills to handle the service , physical, mental and timing demands of fine dining. The expectations are very high and very few have what it takes to make it. What I always found perplexing is the disdain we have in the American culture for service positions in general yet in other parts of the world it is an honorable profession. The irony in this country is that my income was significantly greater than many other "full time" jobs. I still admire watching a server effortless manage their tables and who are obviously well trained. Not many of those restaurants left of that caliber. I took great pride in my abilities and knowledge. We should respect those who are professionals not matter the industry. The only downside to the business is when those hours are and it is a real challenge to be gone when children are home and to work holidays/weekends.
@amdesco i totally agree!
Once again our readers have taken an informative, well written article about people who are passionate about what they do and work hard to make sure they are delivering hospitality with " the finesse of a ballerina", and the "teamwork of a football team', and reduce it to a bunch of mindless bickering about money. Way to go, way to invalidate all of the hard work and passion of these individuals. So dissapointing.
Why criticize each other? You guys have a lot of time on your hands.... Bottom line of the article, be courteous and know there are plenty of people out there that work in the hospitality industry that are there because they need money, they want money, or they just like doing what they are doing....
@drinkinmyhand i have thoroughly enjoyed your comments.
as a former server in the industry, i knew walking into work everyday that i was placing myself at the mercy of the people i was waiting on. if someone wanted to answer their phone and be rude it did not effect me because i had no control over their actions.... quite frankly the industry is mindless... the job is simple – take order, deliver food.
getting up in arms about peoples "rude" behavior just means that particular server needs to contemplate a career change.
True, glad you agree and got out of the waiter profession. Obviously its filled with people that have hidden anger issues, is this the second coming of "going postal".
what many people seem to forget while they're commenting about high priced meals is that the servers have to pay a percentage of their total sales to the bartender, hostess, cooks. SO...if you have a 400 meal your tip would be 40 at 10%. take about 20% of that away for the restaurant staff and your server made approximately 30. oh, and dont forget that they have to pay taxes too. those of you on your high horse assuming that being a server is a 'menial' job – please stop. your ignorance is most unattractive. until you have walked in said shoes you have no right to comment. we all know what happens when you assume something...
there is something to be said for getting dressed up to go out to dinner, have a waiter in a tux serve you with a white towel over his arm presenting you your wine selection. whatever happened to class?
Youre complaining about $30 a table? Are you freaking serious? What is wrong with you? If you knew what its like to work a normal job without tips youd know how incredibly greedy that is. Youre the one that needs class.
huh... reread the post. evidently your name reflects your brain capacity. no complaint there...merely pointing out the fact that most folks (such as yourself) dont see where the tip money goes. and 30/table. sure... and the average table sits for 2 1/2 hours. so that's right about 12 bucks an hour...before taxes. how much do you make an hour?? think before you post, you wont seem like such an idiot.
@ Wendy,
So, 12 bucks an hour times 4 tables at a time on an easy night is .... $48 an hour. 6-8 tables at a time on a busier night is ..... $72 – $96 per hour. And if you have only 1 table at a time, it won't happen too often, but you may average out to a total of about $40 per hour over the span of the week. I'd love to make that with my college degree.
My sister went from waiting tables full time while going to school full time, to a paralegal job with her degree. She took a 30% pay cut to work her "real" job and pays more than double the taxes because everything in her income has to be claimed, not just 5% of sales.
I treat servers with respect and tip as appropriate, but setting a minimum percent of the bill is ludicrous. As Evil Grin pointed out, the way the restaraunteurs have set the system up is awful. Pay the back end staff, let the severs keep tips, and pay servers a living wage. It will increase the cost of the food, but the overall price of the meal will remain the same, and servers will pay their fair share of income taxes like the rest of us.
Be nice to your waiter/waitress. Dealing with people can really really suck sometimes.
These are words of wisdom we can all learn from.
It is nice to be important, but it is more important to be nice.
Everyone that complains about tipping I would rather not see you in my restaurant and I probably won't because the price point is to high. Try paying waiters minimum wage only no tips and see what the service industry and service turns into. It is called McDonalds and probably where you should be dining probably more suitable to your palate. Most of the work that goes into dinner service is not seen by the patron. The patron the appreciates great service and a knowledgeable waiter has an amazing experience and I am their guide. If you get crapppy service all the time it is probably your fault. Not all tables are treated equally we know who butter our bread and it isn't the bitchy cheapskates. I make amazing money and deserve it and get to hang out with much more interesting people. My place of work is a fun enjoyable place to be and wouldn't trade it for a day to be cube monkey. We are commissioned salespeople the more we sell the more we make. The system makes economic sense for the owner patron and waiter.
So writing insulting words is your way to demonstrating that you are a professional?
Interesting logic you have there.
drinkinmyhand – you're an idiot!
@CG Oh thanks so much for adding to this blog, at least the others could find something specific they didnt like about me.
@Queen of Everything, yes my other hand is busy feeling up your mama, I like to mix the old milfs with the young college girls.
I don't often hit the "fine dining" restaurants. I'm too cheap. But occasionally I like to splurge (anniversaries, and such). The best waiter I ever saw was at one such establishment.
This guy could have been a mind-reading ninja. You couldn't see him unless he wanted you to, but he always knew when you wanted something, or had a question about the food or wine. He was dignifies without being snooty, friendly without being too familiar, he deferred to you without being subservient. In short, the perfect waiter.
He got a 25% tip on an already large tab.
You are probably one of those that uses your cell phone in the bathroom too, because you are that important...not.
How did you know? I like to use the vibrate mode when I'm in the can. . . oh la la!
While we're sympathetic to restaurant workers, we regrettably have almost stopped going to restaurants on account of the high noise levels found almost everywhere; when one can't hold a conversation without needing to scream in order to be heard over the ambient sound level, there's really no point in subjecting oneself to this discomfort...
Hint to restaurant owners: not everyone delights in your choice of "music" and the louder you turn your sound system, the louder everyone in the place shouts...
The waiters are portrayed as noble and hard working. A more complete and realistic description would remind the readers that the common practive of high end waiters is to steal money from you and I – they generally and notoriously and unabashedly cheat on their taxes. Take home $120,000 per year in wages and report $60,000. Some reform in the tax laws has helped reduce some of this behavior. But still ingrained and unapologetic dishonesty.
In today's credit card world, that is not possible.
I worked in fine dining restaurants for almost 10 years in both Sonoma County and San Francisco. What irks me the most about the industry is how sexist it STILL is in this new millenium. It is fine for a waiter to be in his 40's, 50's or even 60's and be a "career waiter" – but if a woman (like myself) loves what she does and wanted it to be a permanent career, it's off to Mel's Diner after 35 (give or take) I don't get the disparity – it is just sexist, there's no way around it.
@Donelle, true, women start to to fill out in the wrong areas starting in thier 30's, why would I want some fat chick serving me a drink when some hot college chick can do it.
I'm going to go out on a limb and guess that the only time a hot college chick comes near you is when you're paying her. I'm also pretty sure a drink is not the only thing that keeps your hand busy.
This guy is a simple troll. Please ignore him.
QOE – Touche!
That's a good beatdown to our newest troll, but really, who made you Queen of Everything?
I don't believe in tipping based of a certain % of the bill, I think in fact that people that do that are INSANE. If you go to a normal restaraunt and spend $50, I believe that a 7.50 tip can be justified.If the waiter refills my beverage in a timely manner, is informative and helpful with menu selection, and generally just does a good job. However in no way shape or form would I ever tip $45 on a $350 bill. What could that waiter possibly have done above and beyond the other waiter to deserve the additional 37.50? What because they served me more expensive food they somehow deserve a better tip? Stupid, absolutly stupid. I think that around 10 bucks is the most a waiter should ever recieve in a tip, think about if you had your friend bring you food and wait on you and refill your beverage, there is no way i would say " hey man if you wait on me for an hour and a half i'll pay you 45 bucks" thats because its simply not worth it.
To those that argue if you can't afford to tip don't go to nice restaraunts......your also an idiot. I have every right to enjoy a good meal at a nice place, and tip a reasonable amount. Oh boo hoo your only getting 10 bucks a table? and whats that you only saw 10 tables tonight? you mean your 100 bucks a day for a 6 hour shift plus your 3.50 wage doesnt cut it? Be thankful your earning 20 bucks an hour, its an outstanding wage.
Your argument makes sense if every cent that is left as a tip is kept by your waiter. Usually this is not the case whatsoever. A chain restaurant where I worked required the wait staff to tip out the hosts, bus boys, bartenders and runners. The amount tipped out equated to 8.5% of the server's total sales. If a person leaves a 10% tip the server is actually getting 1.5% of that ($1.50 for every $10.00). When you factor in that a section a waiter takes care over generally has no more than 5 tables and that each table stays for an hour (on average), that's $7.50 per hour plus their $3.50 wage (for a total of $11.00 per hour). However, that is only if each table tips $10.00. Many times at chain restaurants a couple can eat for $20. If they leave a 15% tip of $3.00 and the server only gets 6.5% of that money, well you can see where this is going.
Also, your assertion that other people are idiots loses credibility when you don't use proper grammar. I'll give you a free lesson:
"Your" is possessive as in "Your lack of intelligence is apparent."
"You're" is a conjunction of two words, "you" and "are" as in "You're an idiot."
"Its" is possessive as in "Realistic Tipper showed its lack of intelligence by not using simple grammar correctly."
"It's" is a conjunction of two words, "it" and "is" as in "It's ironic that you would call others idiots."
I won't comment on the other misspellings and punctuation issues because I don't want to confuse you anymore than you already are.
*My apologies, by "conjunction" I meant "contraction" but you get the point.
Uh none of that has anything to do with what he said. You do not deserve a bigger tip because the customer ordered the most expensive thing on the menu and you do not deserve a smaller tip because they got the cheapest thing. Tipping is based on service and effort, NOT how much the meal costs.
@huh: My point was that many restaurants require servers to tip out a certain percent of their total sales. If a server has $1,000 worth of sales for the night and has to tip out x% to other employees and in turn keeps y% of tips then tipping based on percentage matters. If a server kept the total dollar amount of the tip left by a customer then it would not make sense to tip on percentage, as Realistic Tipper was saying.
Great article, and I see many people have emotional buy-in when it comes to tipping. When my girlfriend and I go out to eat, we tip heavily. For one thing, it's really only money and it's such a great feeling to see the look on the bartender or waiter/waitress's face when they see a good tip. Also, we know that when we return to this restaurant, we'll be remembered in a good way. Besides tipping we tell the person we had a great time and we THANK them. Again, it's just nice to see people feel happy. How often do we get to go into someone's workplace and make their day better? Remember, we are coming in to what might be a very hard shift for some people because not everyone is kind. My girlfriend waited tables all the way through college, and even though I never did that kind of work, I can see that tipping is important. It doesn't take a genius to understand that they are expected to make up the difference with their tips. Yeah so a lot of people don't tip, will refuse to tip. So be it. But I like to tip, I like random kindness and I like being remembered when I return to the restaurant. To me, tipping is just a part of the overall package, and I'm willing to pay for that package, so to speak.
BTW: I've never actually eaten at a high-dollar place like what the article is about but I would like to. Can you imagine having dinner at a restaurant where the waitress knows the story about each piece of art on the wall?? How cool is that! The places we eat at, there's usually stuff hanging on the walls, but it sure ain't "art." More like old license plates, high school football jerseys, blinking beer signs, that sort of thing. Oh well, it's still fun and we still tip well. Thanks to all the wait-staff out there who refill our beers, bring our fish-n-chips and who call us a cab at the end of dinner! Cheers!
People like you are the worst.
@Be Quiet: I usually don't go the grammar police route but I felt the need to point out the mistakes when being called an idiot. Also, to clarify, I only used idiot in the examples because Realistic Tipper chose to generalize people as such.
@This is my real job, my comment was directed at RealisticTipper.
@huh, tipping is and SHOULD BE based on how much the meal costs! At the end of the night, a server prints out their report and has to tip the expo (person who plates the food, sets garnishes, etc) a percentage of their food sales. If you order a $30 dollar steak instead of a $10 cheeseburger, the server has to give the kitchen a bigger portion of whatever you tip them.
To all of you cheapskates who like to tip based on your own set of rules, you should know that servers have great memories and will treat you accordingly on your next visit.
I have tipped upwards of 100% at times. I.E. $20.00 tab = $20.00 tip. I tip by my experience and how genuine the waiter's,waitress' are. I enter an establishment prepared to order whatever I feel and with the ability to tip outstandingly if warranted. I have left next to nothing for very poor service. You are on an average when serving, but one can leave you squat and another picks up the slack. The trick is to serve everyone the same whether they are beautiful, rude, disabled, the President, or homeless... etc.. Having a job in the service industry should be a high school requirement. It may even teach some humility to a few. People already have an idea of what they are going to tip before even entering a restaurant. If you are a professional then tips are irrelevant. Preform accordingly and count your money at the end of the night, week, month, year. One day you wait two tables with no buisness, next month you work a double with waiting list out the door all day. One patron tips ten percent, one tips one hundred percent for same service. Hold fast to good morals, and work-ethic and you will be prosperous at anything and not harbor any resentment.
you're a moron, you tip too much. compulsive habit may be??? how about just eating the food, thanking the server, paying the exact bill, and leaving courteously. tipping is not necessary to show respect.
Speaking of grammar police, how about those illegal apostrophes?
There is a lot of mangled or just plain misunderstood English language writing here on the Internet. But content should *always* trump form. If what the writer is saying is interesting and true, then the grammar need not be the primary issue.
I have deep appreciation of humankind's language ability: what an intellectual leap our forebears made when they began to express complex inner thoughts in public language. But the daily use of this tool we call language is the real grist for the mills.
The English language continues to evolve, as do all languages, until the last native speaker dies, at which point the language is declared dead. Classical Latin is an obvious example. Long live the evolution.
The waitrons around my part of town need a lesson or two in intelligence. 1) if they actually listened to our orders it would be helpful instead of a half-assed attempt to "sling hash" so to speak. 2) if they would memorize the menu instead of "having to ask" about low carb and substitutes all the time, it would really make dining out enjoyable. Some of the "finer" restaurants around town could learn a thing or two from McDonalds. And I like my beer cold, not warm, and I like my sodas with fizz, not stale. My $.02.
Boo hoo, you lazy slobs. Just bring me my food and quit complaining. Your job could essentially be done by a well-trained monkey. Take order. Give order to chef. Get food from kitchen. Give to customer. Wow, sounds like rocket science. Why does every menial task need to be elevated to receive high praise.
Maybe for the same reason you don't know how to use an interrogation mark.
Tipping is very liberal by nature. It takes just as much effort to bring a filet mingnon to a table as it does a hamburger. Stop tyring to pad your wallet off of my dinner preferences and the talent of the chef.
What's "filet mingnon?"
A variation of Flamenon but before the first coffee of the day.
Isn't that a filet of one of hte "minions" in Despicable Me?
Flamenon!
Hahaha! Very good save there!
Just given ya a hard time! ;)
I believe it is filet mignon. The "g" is silent like in the word "sign".
Wow. Please don't ever go out to eat again. I can tell you are probably a terrible tipper (10% or less) and also you probably complain every chance you get. Fix that filet at home. and your burger too. If you don't like the American tipping system then don't go out to eat! I don't like my health care plan, but it doesn't mean I don't pay my deductables!
when the sign on the front door or the menu says "mandatory tipping" i'll consider tipping. until then it's optional and your pansy self can do nothing about it. i don't tip.....life's tough, get used to it.
I would LOVE for someone to open a true fine dining restaurant in Albuquerque, New Mexico and demand that patrons dress and act accordingly. We need class down here!
I've been to Albuquerque, and you are right. A grain store, a feed shop and a fashionable restaurant called "Eats".
Fine Dining in ABQ = Sadies !
Sipping through a firehouse? I don't think so. Firehose maybe.
Good catch! Clearly, it's Friday (and this is CNN).
I can certainly appreciate those who have made the hospitality industry, especially serving/waiting, their careers. It's an indication that someone is setting a standard of professionalism and that at least someone in the industry is taking it seriously. Two points and I'll leave this one alone:
1. A Lower Standard Among Diners: Sadly, the low standards that both servers and diners have learned, accepted, and practice at home or elsewhere, are making their way into public settings more and more. Examples of some of the things that really turn me off when I go to a restaurant would be: 1). loud and excessive laughter to the point where others can barely hear themselves or enjoy a casual conversation; 2). people show up at some restaurants wearing anything from pajama bottoms and house shoes to sweaty smelly gym attire giving to "sneakers" and jeans and expect people not to stare; 3). the customers show up with an "I'm the customer and I'm always right" mentality that translates into a crappy attitude with the wait staff and an opportunity to yell "get the manager" so that they can get their meal for free; 4). servers practicing their nasty habits (unwashed hands- after digging into their hair/scalp, no hair nets, coughing, sneezing, etc; 5). servers stealing credit card information/identities 6). servers with attitudes and personalities that CLEARLY say "I don't want to be here" or "I don't need this job." 7). chiildren running and screaming uncontrollably and scattering food throughout the restaurant.
2. Acknowledge and Reward Professionalism When You See/Experience It and Make Suggestions When You Dont: When I get great service and if my hectic schedule allows a few extra minutes, I make it a point to say "Send your manager out here please." And then I proceed to let the manager know that I had excellent customer service, which is SO HARD to come by in ANY industry these days, and that they should keep my server on the staff. THAT is what makes me return to an establishment and give great tips. Further, there are constructive ways to talk to a waiter/server without insulting their intelligence or demeaning them. Simply say "I was in the bathroom earlier and I noticed you didn't wash your hands before returning to work. Did you forget?" or something similar...and not loud enough for the whole establishment to hear!! Or at the end of your experience, say "I must say that I didn't get the level of attention I wanted while here, but I'm going to come back soon and I'm going to sit in your section. Can I expect a better experience?" While it sounds very cheesy and formal, it works people.
Ok, so they were'nt "quick" points, but I think you get the picture. YOU have to set the tone when you go to a restaurant. Otherwise, use the drive thru or go curbside pick-up.
Nicely said. When I get great service, I always as to see the manager, same as if I get lousy service. My son has been in the industry for years, working up from back of house to bartender, waiter, front of house, etc. The horror stories he tells of some customers are amazing, along with the ones who left tips above and beyond, including a $1000 tip.
With great service, the tip is increased 20-25%; average or expected service 15%; less than expected it decreases from there.
$1000 tip....that customer must have a lot of time and money to waste giving a $1000 to some random idiot who did next to nothing for them. i go to restaurants, eat until i'm full, and then pay the exact bill and leave. don't lose a second of sleep over stiffing each time. wait staff are overpaid.....and i have a life to live. i don't worry about what other people think....
@Joe
It's a blog, not a book, keep it to something readable.
awwww. did the big words confuse you?
http://dictionary.reference.com/
Service and entrepreneurship is where the money is.
I have pinch-hit for my wife and waited tables. Though I was not overly enthusiastic about the work it was always made better with the $300-$400 I would make in three or four hours of mindless work.
I get very defensive reading articles about serving after putting in 7 years myself as a waitress. I worked as a waitress all through college. It was tough, demanding, hard, and physically exhausting. And to be honest, it was the guests who made my job so miserable at times. Unfortunately many people seem to look down on serving and I never really understood why. I worked harder as a server than any other job I have had. I served my last table about 7 months ago. I promised myself when I graduated from college I would retire my apron strings for good and I have yet to look back. As a long-time server it is easy for me to have the upmost respect when I am in a restaurant as a patron, but it makes me upset when I see a customer being disrespectful to a server because they server forgot their 9th diet coke refill. Servers are people too and they need respect just like anyone else. At the end of my final semester in college I had to write a paper regarding my experience as a server throughout college. The ending of my paper sums up the way I feel about serving in general. I wrote, "People have this negative perception of restaurant employees. A lot of people think they are lazy losers who do a lot of drugs and that may be true some of the time. Those people who fit that stereotype are the minority. The majority of us are hardworking individuals who are working towards something bigger than working in a restaurant for the rest of our lives".
Kudos to you. I agree completely. "Servers", of all kind, deserve AT THE VERY LEAST basic respect. It's the least we can do. If it is so difficult for the one being "served" to be gracious and courteous, than they have no business being waited upon. I have the utmost respect for those who have put themselves through school, raising a family, or supporting themselves by being in the service industry. Thank you for your contributions to society.
You'd think from reading this article that if it isn't a French restaurant, it isn't worth a crap and the waitstaff is populated by a bunch of bozos.
HERE..HERE!!! Good to know that true service has not gone out of fashion...To those that don't know it was a very honorable proffesion in the not so distant past.
The restaurants referred to in this article do not fit the norm for the average restaurant across the country. Economically speaking. Training of staff is vital to any establishment – even a small Mom and Pop operation. In addition, while these restaurants offer benefits to employs – this is usually unheard of in most. I'm a veteran with 25 years experience, a culinary degree, and only 5 years out of 25 was I fortunate enough to have health benefits. Retirement and paid vacation are usually unheard of. I've actually felt fortunate on occasion just to be offered the luxury of a "staff meal" as a benefit.
So really – waitstaff represents the restaurant – but they WORK FOR YOU. Remember that as you're paying your bill. Please. The best compliments in the world do not pay the electric bill.
As someone who has worked in the restaurant or bar industry for the past ten years, few things irk me more than questions pertaining to "real jobs." "Is this your 'real' job?" "When are you going to get a 'real' job?" I used to shrug them off with the ubiquitous "I'm just doing this while in school" answer that every waiter/bartender/host uses. Now I ask the inquirer, "What is your definition of a 'real' job? Does it pay the bills? Afford some spending and saving money? Allow one to live comfortably?" Sure, I never got paid vacation but I learned to ration my money if I wanted to take some time off. There were also benefits available if I had needed them. Not only does waiting tables or tending bar teach valuable workplace lessons such as team work, multi-tasking, interpersonal and communication skills but it's usually fun and pretty good money. In addition it has given me a real appreciation for all people who work in the customer service industry whether it be the cashier at the grocery store or the mechanic changing my oil. Respect for others, in particular strangers is becoming less prominent in our world. I think I speak for everyone in the customer service industry when I say if you treat us with the courtesy and kindness you would appreciate we will gladly return the favor. And for god's sake put down the cell phone while you're ordering/checking out/paying the bill etc. It's rude and annoying. (Disclaimer: I have a bachelor's degree, am getting a master's degree, work a 'real' 9-5 job but still bartend on the side because I love it.)
@TIMRJ
If I want to put my phone down its my decision and if it is or is not an important call is also mine to determine. Your in the service industry, I understand the customer should be polite and treat you with respect, but if we want to take a call its our business and if you find it "rude and annoying" then tough titty.
There is no call so important that you can't ask the person to hold on for a few seconds while you interact with a human being that's right in front of you. In actual fact it's rude to behave any other way; of course you have a "right" to be rude to people, but why would you want to be? What's your excuse?
@drinkinmyhand that's a sad statement. It's common courtesy to put the phone down when interacting with another human being face-to-face. I work in a health care clinic and I've asked family members of patients to step outside the exam room if they insist on chatting away on their cell phone because it interferes with the actual reason they're here – to get some sort of service. It's like that when you check out at a grocery store or you place an order at a restaurant – you're there for some purpose, talking on your phone in the process gets in the way and shows disrespect. If I've got an important call coming through – and believe me, in my field, it happens – I always excuse myself and apologize. Maybe you need to step away from the tech world and re-introduce yourself to the world of human interaction.
I am so glad you will never be at my table in a restaurant. Your massive sense of self entitlement is staggering, and I bet you think that poor service is everywhere you go. I'm here to tell you that the reason you get terrible service is because of YOUR attitude.
And no, I'm not in the service industry, but I respect everyone that is because of dealing with self righteous schmucks like you.
You sound like you do need a drink in your hand. WOW.
If you want to take your call fine, but don't sneer at us when we try and do our jobs. If you won't pay attention to the business transaction at hand we won't pay attention to you. So when you finally feel like getting food or a drink don't be surprised when we don't put you at the top of our priority list. Odds are you're going to be rude while you're on the phone, then you're going to complain because we aren't giving you five star service, and then you are going to leave a crappy tip. You reap what you sow and if you're going to be a snob, don't be surprised when you aren't treated like the royalty you think you are.
Oh snap, you got served! (Ok, sorry, terrible pun).
Just remember, drinkinmyhand, don't mess with people who handle your food or your money.
@all who commented on me. Typical of the waiter crowd, harboring some deep seeded anger at people for doing somthing you dont like them to do. If I upset your poor little feeling then I'm so sor.... wait, gotta take a call.
I'm not a server, waiter, or a bartender smart@ss. Just commenting on your cruddy attitude.
Ahh, what's wrong? Is your jockstrap and training bra too tight today? Here have another stfu drink to drown your ugly attitude in.
@Snowbunny
You may not be professionally employed in the service industry, but by your name I'm guessing your a girl, so my default you are in the service industry.
hey drink in your hand...maybe you should put ithat drink down as its obviously affecting your intelligence level... i have no problem coming back to your table later to give you your bill once you are off the phone. hope you're not in a hurry. just know that you're being horrifically rude (which im quite sure you do, you just have sociopathic tendencies and dont care) and i'll be more than glad to lose the measly tip to get your ignorant @ss off my table so i can go on to serve those deserving of customer service.
Aww, drinkinmyhand got owned so then he has to stoop even lower and make a $exist remark.
I'm guessing you've had your food spit in on more than one occasion you big a$$hole.
So the drinks in your hand but what's up your butt? And no, I'm not a waitress, but it is one of my favorite nail shades.
Too funny!
you're an idiot. i feel sorry for your girlfriend or wife.
Listen, I'm a Moron, and if I want to take a call from my gerbil, then you'll just have to wait.
Oh, the maturity is overwhelming.
I've eaten at both restaurants. While the food was fantastic the prices were insane. Yes the waitstaff at those establishments make good money. But the waitstaff at your local French Bistro or Italian restaurant makes peanuts, has no paid vacation or medical benefits. TIP the good ones well!!!
Not if the italian restaurant is called Olive Garden, the sheer amount of people that go to popular chains means they make some of the highest wages in the city, huge volume and many family tables which give large tips because of the $50 ticket. Servers that work at chains have a high chance of dropping out of college because they find out that they make way more money being a waiter than they would at a real job where the salary is lower even before taxes take a giant chunk out of take home pay (which they dont have to pay as a waiter).
this is the reason why I was raised to not tip. I will not tip someone who makes more than me. i eat out to enjoy different types of food with friends, i couldn't care less about who the server is or what they make or how their sister just got a haircut, etc...
Professional servers make up a tiny percentage of the "waiters" we deal with. To most it's a part time gig till something better comes along. Either way they are hard working people who deserve our consideration and respect which I do not see often. How about a thank you for the service and a decent tip.
mature comment of the day. thank you.
"we always says"
Neither Stanford or Georgetown is an Ivy League university.
It never said "ivy league" it said "top tear"
Read slower next time.
No, it said "Ivy League". They may have fixed it, but seriously, that's a rather ignorant statement about higher ed.
That's top "tier". Follow your own advice of reading slower next time.
Is that like "Tier"?
all of you are pu55ies. Top TEAR that
Like Thumper said..."if you don't have anything nce to say, don't say anything at all." Just sayin'.
@SNOWBUNNY
neiner neiner :-P
@ SNOWBUNNY – Sorry, I am a Moron.
Oh look, another trigger for an endless argument between people who are overly picky/stingy vs wait staff with entitlement issues. It must be Friday. Ok, bring on the flood.
I smell a lousy tipper.
I smell a waiter with entitlement issues
Me too
Actually, I tip heavily usually because service at my local pub is outstanding.
It's cyclic though... good tips gets you remembered and gets good service which gets good tips etc.
The wait staff at our local pub knows us by name and we know them by theirs.
However, I have been in places where the service was bad and only left 10-15%.
If it's so lousy as to not deserve that, we generally just pay for what we've received at that point and leave (uneaten usually).
See, this is why I don't understand the argument that restaurants absolutely cannot pay their wait staff minimum wage. Bull. The servers here probably make more an hour than I do. Granted this is an expensive restaurant, but I'm pretty sure just about every restaurant out there could afford to pay minimum wage without the prices skyrocketing.
Evil Grin, if the wait staff doesn't make min wage in tips the restaurant needs to make up the difference. So waiters do in fact make at least minimum wage.
True, John, but when people are all up in arms, usually over tipping, the common argument is that the wait staff is only officially paid $2.50 an hour, and the tips have to make up the rest. Most people present the reason for the low pay as the only way for a restaurant to stay in business. If they were responsible for paying their wait staff minimum wage before tips, they would have us believe they would go under immediately.
I just don't buy that.
They wouldn't go under but the restaurants would pass along the increased costs to the consumer. It would probably be about what you are paying now with tip if the restaurants paid the waiters what they are currently make. I think the current system is in place so that instead of each dinner paying the same exact amount and each server receiving the same amount, good service is rewarded with higher tips over time and vice versa. And again there is a floor of minimum wage for those that don't make ~$5 in tips an hour although I'm guessing these waiters don't last long in most restaurants since they are likely doing something wrong and/or the restaurant isn't doing any business.
Not true. I was a server for years and on a bad/slow night I often didn't make minimum wage. Plus, what tips I did make, I had to give part of to the bartenders, host/ess, bus boys, etc. The restaurant did not make up for the difference. I distinctly remember my last night as a waitress... I worked a 7 hour shift (which equals $50 in min wage pay in my state), however I only drew in about $150 of business because of bad weather. I made about $30 in tips and made only $2.50/hr... that's $3.50 shy of what I would have it it earned min. wage. Plus I had to give up another $5 to tip-out.... so I made $8.50 less than I could have if they paid minimum wage. The restaurant did not give me an extra $8.50...
I think Europe has it right, they get paid a full hourly salary and tipping is not permitted.... as there is no need.
In the US tipping is viewed as a gift for a job well done, but a server is going to view it as the only pay they are getting. Of course, you'd hope that server would give great service to ensure a good time, but some guests are just cheapskates.
Sarah, Did you make minimum wage over time like over a paycheck period? If not then the restaurant was breaking the law and you can sue them. I'm sure there are numerous examples of companies not paying the minimum wage and there are laws to address this.
John, I don't know where you got that information, but it is not true. Restaurants do not have to make up the difference if you have a slow night. I waited tables for 3 different restaurants over a 10 year span and not one of them ever did. I made $2.33 an hour no matter what.
I'm not saying they have to make it up to you each night but over a reasonable amount of time if you aren't making min wage on average they have to make it up to you. There is law requiring you get paid every night but, for example, you add up your hours at the end of the month and add up your wages at the end of the month and they don't come out to min wage, then yes the restaurant needs to make up the difference. If they don't, sue them and you'll win.
That should have said, "there is NO law requiring that you are paid in cash every night".
There is nothing wrong with being forced to work hard to earn your money. I for one would greatly prefer a wait staff that is motivated by money to serve me well. Usually the waiters that complain about the money are the ones that are too lazy to make sure the patrons are taken care of. The cream always rises to the top.
http://www.GroceryShopForFREE.com
You are completely wrong here. My girlfriend currently works 2 waitress/bartending jobs and has had about 10 all together. Not once in 7 years has she been compensated by a restaruant when her tips did not equal minimum wage. The restaurants are supposed to make up the difference in pay so that they make at least minimum wage, but the REALITY is that it does not happen.
Its a little irritating listening to servers complain about not making their minimum wage. Sure you may only get $2-3 an hour, and on a slow night you may not make anything on tips. Meanwhile I'm in the back of house toiling away my time making a hell of a lot more then you. Then the next night you get a full house and walk away with nearly $300 for a 4 hour shift, meanwhile I'm in the back busting my back to crank our the perfect food and still only making the same wage I was before. On any busy night a server will easily make more then the kitchen crew, so why all the complaining about minimum wages?
Secondly If the servers were paid more you would see an immediate increase in your dinner prices. Most restaurants have their menu selection priced out figuring in the cost of the food, the cost of the employees to cook/serve it, and some of the utilities to operate for that night. So if you increase the waitstaff's pay you would have to increase the menu price to make that difference up.
Just my 2 cents. Have a day...
John2,
Over a normal pay period did her tips equal minimum wage? Like at the end of 2 weeks or at the end of a month did her total all in wages (salary + tips) equal or exceed minimum wage? I'm not saying that restaurants are required to make up for bad nights (just like they don't request some of the tips when you have a good night). If over the long term she was not getting paid minimum wage the company broke the law. It's her fault for not standing up for herself. Why would you work for years and years in a job that paid below minimum wage? Was she looking for something that actually paid mim wage and just couldn't find anything?
I dont understand why it is hard for some people to understand what John is saying... Restaurants dont have to make up minimum wage for one slow day... But over the period of a paycheck, if you dont make minimum wage, they have to make it up.. So if for one week you made only $3/hr and the second week you amde $9/hr, over the period of the two weeks, you made minimum wage.. But over the same time period, if your average income wasnt minimum wage calculated, the restaurant has to make up the difference...
Restaurants pay wait staff 1/2 of minimum wage simply because they can. I was a waiter for 15 years, from fast paced informal places to small fancy ones to Palm Beach's The Breakers, and its "sister" hotel, Clearwater's Belleview Biltmore. With one exception, $2.63/hr. and no benefits. That's despite 8 years at one location. Chef, those bennys are worth a few hundred a month. $300 for a 4 hour shift? Are you sure you didn't mean $3000?
Sarah, have you ever lived in Europe and consistently gone out to eat? Yes, wait staff make normal wages and are tipped at much lower rates, but the service is lower quality (by American standards). They do not occasionally stop by the table asking if you want anything; you often have to hunt the waiter down. Second, restaurants charge per drink, including soft drinks. No free refills. The longer you sit there, the higher the tab and the more the establishment can afford to the pay the waiter. More tables per waiter also saves costs and the lowers the service quality, but that is acceptable here. Thirdly, eating out is generally more expensive, depending on the type of restaurant and the city you're in.
Before you say "well in Europe they..." make sure you've experienced it first hand.
The fact that it's made up over the month doesn't matter. When you come in four nights a week and make a grand total of $10 in tips on those four nights, then have one good night where you make $200 but you bust your a$$ to make that, and your overall total for the week comes out to right at minimum wage – that's not cool. That's why I quit waiting. And even if you're barely working those four slow nights, that's still time you can't be doing something you want, doing your homework if you're in school, etc. I really so think waiters should be assured minimum wage for each day they work, rather than being able to count the good money they make on a busy night as just "oh, great, now we don't have to supplement your pay for the crappy nights." There's little that's as demoralizing as working 6 hours (don't forget being there late to do all the restaurant's cleanup work that is practically slave labor since you're doing it for half minimum wage as long as you average out for the week – so often 7-8 hours) and making a grand total of $5 plus $28, so $33 in 8 hours.
But, also, this is a totally different universe from the waiters in the article. Nobody would come into those restaurants, let their baby puke on the floor, then snap their 4" fingernails at the wait staff and say, "excuse me, someone needs ot clean this up."
Julie,
Then that's what the position paid: min wage. And if you were unhappy with the salary you did the right thing by finding something else. But the fact remains that if the one busy night made up for the slow night you were in fact making at least what is required by law. We live in the free market, there is nothing that says you need to be paid each night and there is nothing that says that you need to make a certain amount of money. You didn't like it and you left and found something better because you could. If you couldn't find something better you'd probably continue to work there. That's how our economy works.
If restaurants raised their prices to compensate a highly trained staff, you would probably be one of the first to complain about the high cost of dining. Suppose your fine-dining experience spans 2 hours... not unusual at nicer restaurants... would you mind being charged an extra $30-$40? (And that is low for an educated, experienced professional in any field) The system works, go with it.
See, that's not a valid argument. There's no reason why the dining experience would suddenly take longer. Some prices would go up, I'm sure but not enough that it would make that much of a difference. And think, you're paying your waiter $9.00 an hour, but they are serving 5 tables in that hour, maybe more. Each table is bringing in $50-$200. That's upwards of $1,000 that waiter could be bringing in in one hour, and you can't pay him $9 for that hour? That's ridiculous.
The only reason the system works is because no one changes it.
Yes, the system works - sort of. But the British system also works. I do tip moderately/generously, but I would actually like to see a system of restaurants paying decent wages, charging equitable prices, and letting the customer decide whether to dine or not dine. That way, we could avoid the no-tippers, the 5% tippers, etc. Sometimes, I feel as if I am paying for the no-tippers; i.e. they get the same cuisine that I do and they enjoy the same dining space that I do. However, they walk out without a tip. That is why I believe the British system works better.
Evil Grin, maybe the restaurant can afford to pay them $9 per hour for the 4-5 hour window on Friday and Saturday night when all their tables are full of business. However, what about the other 30 hours a week when they may only average one table per hour for an entire shift? Not every hour is worked during peak times.
Second, if the wages were too low restaurants would not be able to find staff. That's how supply and demand works.
Yes they may make more than you do, but compared to a fixed schedule their schedule changes constantly which means that one week they may have Thursday free and the next they may only have Tuesday. In addition to not knowing when they will have off (sometimes they may get a fixed schedule), they are probably working about 30% more hours than you. If your job is around 45 they may be working nearly 55 to 60. So 30% more of your salary seems nice, for what? Learning the essence of what varietals go into different vineyards wines, or what food on the menu pairs with them? Well, think again, you are constantly on your feet and you are in constant motion; physical exertion. Also, many times as professional as management thinks they are, many times they are power tripped sociopaths, overwhelmed by their rank and 80+ hours they work. It says that the manager started out as a food runner; I wonder if he has ever had a management class detailing the psychology of organizational behavior? None the less if you want the glamor of grabbing alittle extra cash you can always scoop up a server job and try to work a few nights, but to make it a career on it's own? I have been in the industry for awhile, many servers either have something on the side or grandiose stories of where they are going outside of the industry: most likely in denial that they are life-ers. As far as management and higher goes, they are either pompous and unbearable or in denial about how they have no time for their wives or children. It is the most miserable industry I have ever worked in and those in management who are forcing the juice of hospitality down their employees throats are egregious, and I hope that some sort of fulfillment is in their cards. I consider myself a very hospitable person within my day to day life, but hospitality in the industry is something people in the south just do and in the north try to attain. I hope that my recent hiatus from the industry will be sustained for as long as possible as I get through my second degree which landed me knee deep in service, but if not, then I'll be going in at 3:30 selling super tuscans and describing cheeses until I can get a "REAL" job.
Uh, I wasn't putting them down. I was saying kudos to these restaurants for paying well, and that I think all restaurants should pay their staff fair wages.
Keep your head up. I agree with you 100%. I did 13 years in the service industry 3 tours of duty were in fine dining. Bartending is better money and better customers than waiting. You can see who doesn't like to tip right away and tailor their service to their needs. People outside this industry have NO idea what it is like.
P.S. I hate the term server....it implies servant and people treat you accordingly
Perfectly stated, Mike. I was a 10 year vet before I retired from the service industry. I worked both full time, and part time nights (when I got a "real" job). Eventually the day job promoted me enough to the point where I didn't have to do 3 nights a week at the restaurant anymore. When I punched out after my last night waiting tables, the smile on my face was huge.
When you are at a top tier restaurant, you will find professional, full-time servers who make more than minimum. These are people who are looking to use the server position to get into other areas of the industry. With their salary and tips (15% of a big bill is a lot of $$) they are making enough to live comfortably on. If you are at a chain, corner coffee shop or diner, you're not going to get the same caliber of server because they are only paying the minimum (or nothing at all if one of the kids is working). Given the price ranges of restaurants, you can't generalize.
15% tips?? Hey big spender, stay at the coffee shop or the diner....
If they want more than 15%, they better do a heck of a job. I have no problems tipping up to 25% depending on the service. But if you stop by the table twice in a three hour span beyond the initiate drinks... you're lucky to get 15%.
20% minimum when dining out. I have never left less and im 26 lol
Binger is right, lol .
@seraphim0 I work in the biz and trust me, service offered is 100% impeccable, great food and a lot of cheap mofo's are still tipping 15%. They roll in fancy cars talking about millions but they take their left over bread or an minuscule piece of steak or fish with a table spoon of spinach "to go". I refill their coffee 3 times smiling all the time and they still give me 15% ? Another thing that bothers me: you have on the table two forks (one for app one for main course) a butter knife and a steak knife. Why would you use both knifes for butter??? why do you eat your caesar salad with the big fork? Oh.. I want my sparkling water in a wine glass too! Jeeeez! :))
My two cents when it comes to tipping:
15% for average/standard service
20% for good service
25% or more for outstanding/memorable service
bad service will get a TERRIBLE tip from me, 10% or less and I DO NOT feel bad about it AT ALL. If you're gonna treat me like you dont give an EFF, I'm gonna do the same and I won't lose a wink of sleep. Note to all servers out there: If you don't care, I don't care. I dont owe you sh it.
If you want more money, learn how to do something that requires more training or intelligence. why should a waiter get paid as much as a chef?
If it ain't broke, don't fix it. The present system rewards waiters who are exemplary, and not so much those whose skills need to be improved upon. I'd be worried that if waiters were paid a base minimum wage, it would result in very little tipping and service as a whole would greatly diminish.
Howard, rather than rewarding exemplary performance, I believe it merely penalized diners. Hear me out. Right now if I were to go to The Restaurant for lunch, and get a meal, I would be expected to pay a 15% tip on my service. That's not for good or great service, that's for any service at all. For good service I would be expected to pay 20% or more. While it's optional, the diner is pressured into paying these arbitrary rates by industry standards. If I were not to pay these voluntary fees and I were to come back tomorrow, the wait staff would not be working harder to make a better tip from me. Rather, I could expect lousy service at best, and possible tampering with food at worst.
The tip has evolved from being a reward to being a requirement. And not merely because waiters want extra money, but because they need it to live on. Were they paid good wages, the tip would go back to doing what it was supposed to, rewarding those who give exemplary service.
I am NOT saying not to tip. I am merely saying that the system in place is not what people would like to think it is.
Evil Grin,
Just as an FYI, your comment has nothing to do with this article. The restaurants in this article (Per Se and Daniel) cost upwards of $300 per person, and, if the menus are combined with a proper wine pairing, $450-$600 per person is not unheard of.
At your average IHOP or TGI Fridays, $2.50/hour for waiters is usually the salary. And the fact remains that if you raise the salary of these waiters, the cost has to "land" somewhere. More than likely, menu items will start costing $1-$2 more.
Rick, of course my comment had to do with this article. I commended the restaurants mentioned here for actually paying their staff, and stated my opinion that if those waiter/waitresses can probably make more than I do an hour, I don't see why it's unreasonable to expect a normal restaurant to pay minimum wage instead of $2 an hour.
Would food prices go up by a couple bucks? Probably. But, wait, they already have, and they will again and again and again. The prices are going to go up anyway, and there's nothing we can do about it. The least a restaurant owner could do is take responsibility and pay his employees.
And they dont have to pay taxes on their tips, swindling the country out of hundreds of millions of dollars. Honest ones might declare the correct amount on their taxes but at least 99% of servers dont. Its nuts that they made it legal to pay below minimum wage for jobs that get tips. There are tons of servers making over $50k a year who pay poverty level taxes and end up having the government pay them even more money in refunds. Is the government really so stupid to expect people to declare the correct amount of untraceable funds?
The tips are tracked by sales and credit card transaction. The servers at most can not claim 5 % ($5 of every $100 made). With the rise of credit card use tips can not be hidden and some restaurants go as far as making the server claim a minimum tip amount daily even if they make less. I can tell Super is one of those customers everyone dreads to wait on and will not be given good service because servers know when the customer is not going to tip fairly.
You are mistaken to think that waiters/waitresses do not pay taxes. Any server who is making it a career and making $50,000 plus which is the average at high end places is most likely being paid through a weekly check because you broke people who like to act like you have money, but really don't, come in and pay with credit cards because you can't afford to drop $300-$400 in cash. The restaurant does not have enough cash on hand to give 16 servers their their tips at the end of the night when everyone has credit card tips. This means our taxes are taken out just like you idiots who think they have "Real Jobs," but are in debt with college loans, credit cards, car payments, and house payments.
The funny thing is I personally work 25-30 hours a week in a high end restaurant and make anywhere between $700-$1200 after taxes get full benefits, enjoy my job, love my boss, and still have the time to work with youths and their development as young adults. And to the person who said that they do not like being called a server because it is too similar to servant, your probably not a good leader because the best leaders in the world are the ones who serve others unconditionally and never put their needs and wants first. Success is a thought process people so look at where you are individually and if your not happy then maybe their are some things that you need to change personally before you look at someone else as they are a second class citizen. I laugh at the ignorant guest who asks if I enjoy my job because they can only see me working on weekends, but they don't understand that they are the joke (not always though) because they work all week and feel the need to go splurge every weekend because that is what our society says is the cool way to live. While they do that, I make money, avoid the party life and go to church every Sunday and thank My Creator for the life I have and pray that others will not fall into the status quo and actually chase their dreams while taking care of their responsibilities.
@Richard, I'm not "broke," but I ALWAYS pay with a debit card so that I know that my waiter is paying taxes on what I tip him. Thank you for your comment reaffirming my decision.
(I also do it so I can track my spending trends, but mostly so that I know it's being tracked somewhere on the restaurant end for taxes.)
I AGREE!!
Super,
Where the Hell were you informed that servers do not claim their tips? No seriously, I would really enjoy hearing this answer. Servers usually have to OVER (yes OVER, you smug as shole) claim the tips that they made. For an example: If a server makes 200 dollars in credit card tips they have to claim that, but 200 dollars is before they tip out the busser, food runner, bartender, and hostess. So after that, they probably make about $150, and still have to claim that $200. So the next time you want to accuse servers of "swindling the government out of millions" know what the f uck you're talking about.
In my state (Oregon) we have the 2nd highest wage in America ($8.50/hr) and no tip credit. Every year when the minimum wage goes up, my highest-earning staff gets a raise mandated by the state. So, I'm not sure what you based your comments on, but there's so little profit to be made in fine-dining restaurants that I often ask myself why I have one. We don't make much money, but the passion for what we do makes all the difference. Of course, we don't charge $200 for dinner like most of the best restaurants in the world. Fresh Chinook Salmon entree is $38! Trust me. the salmon is not better or more fresh in NYC!
Profit margins in restaurants are amazingly thin. It costs a fortune to run a restaurant. There is no room for highly paid wages to servers.
I'm not sure why it matters whether a waiter/server makes more or less than you. It's not a sentiment that we worry about when we call a plumber or get a massage or have our hair cut. We also don't worry when a salesman amkes more or is motivated by a commission.
Second, I was in the industry for years, but never heard a resturant's bottom line was a justification for wait tips. One of the big reasons I like my waiter to work for tips is because them I am more likelyto get good service. If a waitress has 6 tables and is paid $10 regardless, why should she run to take care of her guests? There is a lot of work that happens behind the scene, as well as on the floor.
I see how you could interpret my comment in a bad way, but I wasn't putting waiters down for making more than me. I was berating other restaurants for not paying their employees more, as I believe they should.
As usual Servers are complaining for making more money than most of the staff in a restaurant.... I dont see any cooks or dishwasher complaining.....
I served for 3 years and I have no complaints about the hourly rate because rarely did I make under $20/hr in tips and frequently made $30/hr all the way up to $50/hr on really busy nights, and that was all in cash. My hourly paychecks ($40-50 every 2 weeks) I would just put into a savings account and it added up to a couple grand over time.
this is why I don't tip. i work as a general contractor and make about $80,000 a year with my construction business. all hard earned money with sweat and blood behind it. a baboon like these servers can make 50,000 a year all the while complaining about minimum wage when the whole world knows they make more than most people. your too cheap to take a 1$ tip, the other option is you get none.
Federal Minimum Wage for a server is 2.83 an hour-not couting your tips. Some places will offer higher starting wages, but not many. Not only do you have to serve, but there are hours behind the scenes doing side work, cleaning, and learning all of the new menu items and/or changes. Not only do you have to deal with a picky customer that doesn't know his vigonier from his sauvignon blanc, but he will tip poorly on top of it, and from that table, you will only walk with a little less than half of the tip that you made-because you have to tip out the bus boy, the food runner, the bar, and often times, the kitchen. When you get a 10% tip, that doesn't go a long way. And niether does the $2.83 an hour. Serving isn't like other minimum wage jobs-you have to do the maximum amount of work for very little money.
Evil Grin, you obviously understand very little about the cost going into your entire dining experience. For servers not on salary, working at an upscale, independently owned restaurant, especially if it is within its first 5 years, the profit margin is not great enough to pay all the front of house staff that relies on tips. Once a restaurant is making enough profit, it would reinvest in its staff, through salaries, employing wine, food, cheese experts to continuously educate its staff, as explained in the article above. Most restaurants do not make enough profit to pay their front of house staff salaries.
Also, it seems as though few people are aware that the server tipped by the guest does not get to just pocket that entire tip. There is a trickle down effect, based on varying percentages, that the server must tip out to their support staff (i.e. food runners, bar backs, bussers, hosts, etc.). It has been my experience that the average amount a server tips out is 30% of their tips.
Usually I think "Yes, I know you're a waiter, you approached me as soon as I sat down and you gave me a menu. I didn't think you were a friendly volunteer."
word
As an indusrty professional I now teach others how to manage. I have found in my positions over the years – not quite fine dining, it was hard to find employees that actually cared about 'Hospitality'. It was nice to read this article and see how some have such a passion for it to make it their 'lives'. Fantastic drive – I need a few of those types of passionate professionals in my classes – well done!
Is it just the Washington, D.C. area(MD and VA included) or are black people generally horrible tippers everywhere? We're talking 5% or so, or less routinely...I never understood it but it was almost universally true in the places I worked. Like any "rule" it was occasionally not the case but that was rare. Anyone else notice this? We would try to give them exceptional service to try and induce them into better tipping but it never worked; if they came in all ghetto but posing, you could be sure you were going to get stiffed...
Old white people are the worst, especially, the men.
they all are, ive worked at several restaurants that ranged from buffets to fine dining and you always knew you were getting screwed when they sat down.
I drive a taxi in NYC, and have observed the same bad tipping phenomenon among African-Americans. It is real and pervasive, but I have a theory about it. These people are not really cheap or unappreciative. Culturally, they just haven't grown up in a world of tips. Their parents typically didn't have housekeepers, doormen, laundry people or others who expect to be tipped. Tipping has just not been a part of their daily lives, and they don't think about it much. The exceptions are those who depend upon tips themselves, like nannies, domestic workers, handymen, and yes, waiters and bartenders.
the comment on Black people being lousy tippers is crap. In NEW YORK people understand that tips our part of the pay.
Maybe the problem is the service,food or the attitude of the server. I am sorry if you feel that way about a group of people. But, I can tell you your attitude does show towards whether you know it or not
' TIPS ' = To Insure Prompt Service .............. and that's all ! ! ! Why now does almost everyone in a service business feel they are entitled to 'extra' compensation for a job they were hired to do? How does it cost more to serve a prime steak and/or expensive seafood than it does a plate of pasta? I resent being expected to leave a 15-20% for someone who, maybe at best, just refilled my glass of water. I tip based on the amount of work done, EXTRA service provided and postive personal interaction with the server (and I don't mean hanging your boobs down in front of me like at Hooters). I hire my pool service and grass cutting work based on a price quote and not to be 'low balled just to get the job and then expect a huge bonus on top of that. I never hear of plumbers, electricians or car mechanics getting tipped why then do cab drivers, barbers, waiters, maids, doormen, etc etc feel they are entitled to TIPS. TIPS historically were paid in advance to get better seats and/or tables. It cracks me up that if you go to a self serve buffett you are still expected to leave a 20% (or more) TIP just for a glass of water or soda or coffee. Then you have the ,so called, 'Fast Food' places where you basically serve yourself, get your own drink, and are still expectede to clean up after yourself and try and stuff your trash into one of their dirty, stinky, over stuffed trash cans!
Bottom Line: TIPPING ENTITLEMENT HAS GOTTEN COMPLETELY OUT OF HAND ! ! !
WAKE UP AMERICA !
retired 2, you must be an ABSOLUTE F-N idiot! Those tips that I'm "not entitled to" are MY ETNIRE PAYCHECK! I get payed 2.13 an hour, WHICH GETS TAXED OUT, so what I make is what you OBVIOUSLY are not tipping me. You are the type of person that EVERY SINGLE RESTAURANT OR BAR HATES AND TALKS ABOUT.
A Server
Go back to school and this time stay awake ! You're obviously one of those spoiled brats that expects the world to take care of them ..... Gotta be a DEMOCRAT along with that. Nobody owes you ANYTHING .... you 'poor little thing' ! If you don't like your job then you are very much free to go find another one ...... maybe babysitting might be more to your liking .. and capabilities. The restaurant owners are profiting handsomely and raping you with their poor wages and you're loving it .... go figure. Get an education and do something baout it !
It is true about black people everywhere, and in every instance. You can add casino delaers and pizza delivery drivers to the long list of people that get stiffed by blacks.
Retired2 – I'm sorry that you feel so strongly about people that may possibly be uneducated and work in a position that you deem unimportant. Contrary to your thoughts, I'm highly educated and have chosen to work at an exclusive restaurant in NYC in order to put myself through graduate school. My fellow servers and I work long hard hours for the money we do earn and even harder for the tips that people feel we don't deserve, because we're "spoiled brats".
If you don't feel that people are worthy of being paid for the service that they provide to you, then maybe you should stop partaking in areas in which service is necessary.
@L Brown If you're still in graduate school you are NOT "highly" educated".
Years ago when i waitressed i also noticed the black people did not tip. they also used up all the sugar packets on the table; they would put 6 or 7 sugar packets in a cup of coffee. i also noticed a lot of church people coming in on sunday were not very good tippers.
Stiffed? Screwed? People come into a restaurant to eat, not to try and upset waiter's equilibrium and if you don't like the way that you are paid, either talk to your boss about paying you properly and having a no tipping policy, or go work elsewhere.
There are bad tippers in every group throughout the world. I have traveled extensively and seen issues like these in many places. For whatever the reason African Americans don't see or always appreciate the importance of proper tipping and that tips are not an "extra bonus" for the wait staff but part of their pay. I will right a note to Black America addressing this....
Black people are bad tippers EVERYWHERE.....guess it's part of their entitlement gene....
Black people aren't bad tippers, we simply tip accordingly. We tip according to the attitude that's exhibited towards us while being served. If you're the type of individual (waiter/waitress/driver) that begins ANY statement on race with a "why do all...", it’s very likely your attitude towards specific groups of individuals has an effect on how you service those individuals. As a result, it’s reflected in your TIP.
I hate tipping. If these idiots want money, get a job that pays more money.
The rule of thumb is, if the job you have is the same job an illegal immigrant can get, you have failed at life.
Yes blacks are the worst tippers. We all fight over who has to wait on them because we know we will get stiffed or have a total pain in the ass table for a lousy 5%.
retired2 – What a moron! I double majored, graduated top of 15% of my class in college & I am a Republican. I still serve! I make 6 figures & I am comfortable... You dumbass – If TIPS = To Insure Proper Service you would give it to me before you dined, hence the word "insure". Perhaps you should have stayed awake in college. Just stay home. If you are to cheap or to broke to tip properly then you should dine on TV dinners in the privacy of your weekly motel. Thanks.
Why do people tip a percentage of a bill? Does it really take more effort to deliver a steak than a hamburger? I never understand it. I never do a percentage, BUT, if I did, 5% seems more than reasonable. You hear of people tipping 15%, 20% even 30% of the food you purchased. WHY? for god's sake. The waiters work hard, they earn a wage (a very good one according to this article in the finer restaurant in NYC), I really don't see the need to pay them a percentage of what I decide to eat. it's ridiculous. Oh, and BTW, I am a middle age white person. I have never tipped more than $1 per person at my table. Many times I don't tip at all, if I don't like the service. I have always felt that is pretty fair.
I left a job at a restaurant once because it was in a "diversity area" (corporate term) where the majority of our clientele were African American...I came to the conclusion that many African Americans (as someone else mentioned) don't tip because of cultural reasons, African Americans have not had people in their families that have depended on tipping jobs, because society did not allow them to hold those positions, therefore tipping is not something that is ingrained in them. As future generations of African Americans have these jobs and then have children this trend will dissipate.
Also...Retired...next time you are eating out ask your bartender/server his background....you will find that in today's economy many servers have multiple degrees and just can't find work, and unlike poor white republicans (which constitute the majority of welfare recipients) they choose to work rather than accept hand outs from the government. Have a little more respect for people who choose to continue to push to better themselves even in tough times.
retired2: how did Democrats get into this thread? That's quite a chip on your shoulder.
I'm not a server – but I play one on TV. I've also traveled extensively – every country in the world actually, so my comments are more trustworthy than others here. Anyone else notice how every single American of African descent will order collard greens and watermelon when they visit a restaurant? I've noticed that. Weird.
I don't mind identifying myself and our restaurant: Ted West, Soulard Coffee Garden, St. Louis, MO. Some people, even though retired, have no knowledge of our economic system. And "old" people – I crossed 3/4s of a century last year – were imprinted by the First Great Depression. How many degrees one has is no measure of how educated one is. Restaurant economics are what they are and cannot be changed by cooks, bussers, servers, managers, or owners. I have never heard any of our servers make a blanket statement about a class or ethnic of people being this or that such as being "poor tippers" (with the possible exception of "old people" being poor tippers). New York Michelin Star restaurants are not in the "same" business as mom & pop Midwest restaurants. The diners at our restaurant average something in the range of 20% tips I am told (tips are not our – the owners – property and, therefore, we only know about them by hearsay). There is enormous stiff competition in this, the restaurant, business. Not only are there dozens of mom & pops all around there are also chains which have huge advertising budgets, purchasing advantages, and friends & investors & corruption in city-hall, the state-house, and Washington. Further, mom & pop restaurants are in direct competition with every kitchen and kitchenette in the city. It's a tough business for those and dozens of other reasons. Then why did "you" go into or work at or in this "tough business"? Why do servers with advance degrees AND who are "highly educated" continue to work at half-minimum-wage? Why should uneducated, ignorant, tight-wads tip more than 5%? Why don't you just get another job and quit bitching? The answers to those questions will not fit in this space but they are in my book "Your Life and Sex Island" @ Amazon & B&N. Bon appetit! Sleep tight!
@badtippers and retired2...REALLY? Two comments... 1 – about African Americans being bad tippers. Are you serious? Where I work people of all colors tip the same. The only bad tips come from people who either feel like they had something wrong with their evening (which is EXTREMELY rare where I work) or from really old people who don't understand how things work in the restaurant world now.
2 – retired2 – you really should NOT go out to eat. You are paying the tip for the work – for the fact that someone did refill your water glass, and carry your plate, and give you a fresh napkin when you got up, and polished your wine glass so it would look pretty and ironed the tablecloth and vaccumed the floor and cleaned the bathroom before you got there, and did all the things that you were too lazy to do yourself at home so you chose to go out for dinner for the evening so someone else could do all the work of cooking and cleaning up a dinner. STAY AT HOME if you don't want to actually pay someone to do the work of making and serving your dinner.
If the cost of the service staff was included at every restaurant (it is only included in a handful of very high end restaurants like the ones in the article) I believe if would scare off the average customer. The cost of each dish would look 15% or so higher, which is still the same as you are paying when you leave a tip, but it is a perception issue. Only the most exclusive restaurants in the biggest cities can afford to build in the tip because people are going to go there anyway. The average restaurant can't do that yet because the American public just isn't used to seeing higher prices at a restaurant. Even though, at the end the price is the same once you add the tip on yourself. Europe has this one right...
Badtippers. It is not just in the D.C. area, believe me.
What servers don't realize is that they think that just because the food is really, really expensive, they think they should get tipped really high. I have worked in many restaurants where servers would bitch because a five-top who had around a $400 bill would only make $50-$60 which is around 10-15%. Maybe the customer didn't think you did much work. So what, you think that taking an order, filling water and bread constantly, means you should get $90 on that table?? haha. Most restaurants have food runners now a days, so servers don't even touch the plates. /rant
Max- except that the servers have to tip the food runners. So if you get a horrible tip, it's exacerbated by having to tip out on whatever your food sales are.
Eric, you consider 15% of a $400 bill a "horrible" tip? get a life.
Actually yes they do have to make up the minimum wage. Mom and Pop places I am unsure about but the waitress at Cracker Barrell confirmed they have to make at least minimum wage. No one would work for $2.50 an hour with the possibility of not making a dime more. Don't let these people lie to you or take advantage of you.
Untrue. A server's min wage is far less than regular min wage. Why? Becayse tips make up for it. I'm a bartender, I make $2.63 an hour before tips.
Travis, it depnds on the state. Some states are allowed to pay a lower hourly wage to servers, bartenders, etc... under the assumption that it will be made up in tips.
actually, Travis is correct technically. They are allowed to pay below minimum like you said because it is assumed the tips will make up the difference. However, if the tips do NOT make up the difference over a full shift, the owners must make up the difference so that minimum wage is reached. That's usually not a problem, waiters make out like bandits.
I serve in Richmond Va at an upscale steakhouse and I make 2.13 an hour. If a table stiffs me I still have to pay the host, bar and expo 5% of my sales. Not tips, sales. So If you stiff me, I just payed to wait on you. Believe us, as servers, if you don't tip because you don't feel we work hard enough, watch how bad your service is next time. We all talk and always remember who our generous, and terrible unappreciative, guests are.
Travis – you could not be more wrong. Waiters do NOT have to be paid minimum wage. Most waiters are paid between $2.50 and $3.00/hr and make the rest of the their income on tips.
I only go to a few restaurants on a consistent basis. If you are courteous to those serving you and build a good reputation with them then you will never have a poor dining experience. Part of that reputation come from tipping and part comes from being respectable. I can easily afford to go to these places and therefore I can easily afford to leave a generous tip. If you cannot afford to leave a respectable tip then you cannot afford to go to a full service restaurant.
Do you ever spit in the soup?
Regards,
Paul
Only in your's Paul.