 One of the first things I knew about my now husband is that he had the appropriate level of regard for the people who serve his food. He and I met through online dating (seriously - it works) and one of the key criteria in my profile (in addition to not spitting in the street) was, "You're nice to the waiter and tip well." His first note back included the assurance, "I have to be nice to waiters because I eat out so frequently. They have their own category on my social roster." I'm a firm believer in the notion that how a date interacts with restaurant staff is a huge indicator of how he or she will eventually treat you. It's not just how much they tip (though that's always interesting) - it's the amount of respect they show. In the six years we've been together, my husband and I have made friends with the waitstaff at some of our favorite restaurants, socializing outside of our visits to the restaurant. Why? Because the some of the smartest, quickest, funniest, most gleefully profane and emotionally intelligent people I know find that the profession that best suits those qualities is working front of house. Sadly, not everyone's not on the same page of the menu. I've been out with people who treat their waiter with no human regard, dressing them down, treating them as a servant, asking "What do you do for your real job?" and assuming (most incorrectly) that someone would only take the job because they have to - not because it's their calling. Those people have their own category on my social roster. It's labeled "dis-invited." Previously - A life in waiting |
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I always interact with the people who serve me at restaurants as if they are my friends and some have become friends for many years, unless they treat me badly. I assume the best...and most times I am rewarded
servers are stupid, and so they seriously think this is a profession...yea that's why I middle school kid can do it...? It's a minimum wage job. talking to customers and acting smart is not going to fix the perception that servers are losers. not to mention the fact that many will try to mess with your food when they get upset. it's like dealing with rabid dogs....you cannot reason with them. usually when I eat out, I smile and am polite....then in the end I pay the exact bill and leave.
do you know that waiters at top restaurants can earn over 100k a year...maybe you need a reality check
Seriously?! When did this turn into a competition of who is more professional based on ones job title or level of education?
I am quite offended considering I am a server and work my ass off for a measily $4.26 an hour, and yet, I still strive to make sure my customers are taken care of the way I would like to be taken care of. MInd you this isn't because I have to, it's because I choose to. I love being a server, I make excellent money and appreciate what I do. And shame on all of you who judged us for honest work! Serving is a skill that requires a lot of talent and leads to growth in many diffierent areas of work. For those of you who think you know so much about this industry yet have never worked in this profession, and yes I'll repeat myself PROFESSION, I suggest you try to do a servers job. I can guarantee you won't last a day. I'm personally hoping this debate opens up some narrow minds to respect us for what we do. Like they say, 'it's a tough job, but somebody's got to do it."
I love waitresses. I try to eat one out once a week.
I don't understand the concept of tipping on a % of the meal. I pay for quality service, and find, as a rule, that high priced restuarants have snobby waiters with a lot of attitude, and that inexpensive greasy spoons have down to earth real people serving. I base the tip on the service, not the price of the meal.
It is a respectable and tough job that exposes them to a lot of SOBs. As a general rule I live by, Don't mess with the people who are preparing your food.
Every profession is an art for those who are good at it, but every profession also has their share of people who only care about their paycheck and do slovenly work. On the other hand, I don't like arrogant waiters. Fortunately, I don't run into too many of them.
Being at the very least polite to waitstaff (or anyone in a service position) is a mark of character. Kindness costs you nothing, and like I tell my 4 yr-old, life is always much more fun with a good attitude. Tipping depends on the quality of the service, though. I always tip at least 15% when I get basic service, more for better service, and have only tipped less a couple times for awful service.
The establishment pays the wait staff to give me basic service. The amount of my tip depends on how much the basic service is exceeded.
I grew up with the understanding that tips was an acronym for To Insure Proper Service. I try to treat everyone with respect, to get a 25% tip from me all a waiter has to do is keep all the glasses at our table full and be halfway pleasant.
I really don't need to know your name, I don't need you to sit at my booth like you are eating with me and I don't need to know anything about your personal life.
We have certain restaurants where we eat regularly and see the same waiters and waitresses doing a hard job always their feet with little rest. Many are simply wonderful, but we have met some that shouldn't even be near a restaurant and have let management know. (When you're a regular, the management is more than willing to listen to complaints as well as compliments.) We always reward excellent service generously knowing its the tips are their real income.
I have the utmost respect for people that wait on me and I tip well when the service is professional. That being said, why is it that the restaurant OWNERS expect me to share in paying wages (via tipping) to their employees. I do not share in any profits the OWNERS might realize why should I subsidize their labor costs. Pay people a decent living wage, with benefits. If that means the cost of my meal goes up 20% so be it.
I remember being in Europe and gratutity was already included in the bill. That sure didn't guarantee good service, at least where we were! With tipping, there's some extra motivation for the waiter to keep hopping and keep a smile.
A great waiter (or waitress) is like a great mechanic or a great doctor... hard to find! So when I do find one I treat them like the rare gem they are. Unfortunately many waitstaff are unable to execute the job with any level of competence. I eat out once a week and I find that less than 10% of waitstaff ever earn >20% with me with a great waiter getting as much as a 50% tip for a well serviced meal, a good smile and some witty repartee...
I waited tables while I was in college more than twenty years ago. I still have a recurring dream that I am chatting in the kitchen, I walk out, and my entire section is filled with angry people. A little unusual since I have been in law enforcement for 15 years but have never had upsetting dreams about that aspect of my life.
I really don't like waiters and that's why I rarely eat at a restaurant. They don't wait on me; I wait on them! I wait for them to bring a menu, take my order, and worst – to finally get around to bringing me the check; a lot of times I have to get up and find them or some other waiter to get the job done. I'd rather go get everything myself.
Still I feel obligated to tip them properly; they are working people. But I avoid them whenever possible.
You're eating in the wrong restaurants!
This article is not highlighting the definition of professional. It instead focuses treating people as a means and not just as an ends. When you refuse to say hello to the cashier at the grocery store, chat with the taxi driver, or show respect for the humanity of anyone you encounter (most especially those who offer you direct service), you are not a person just a human (and you shouldn't expect others to treat you with dignity). Treat self-governing autonomous creatures with respect and focus on improving yourself instead of telling yourself that you are superior.
I like waiters. They bring me food. And drink. Canadians are cheap b*st*rds.
I was a cocktail waitress for 5 yrs. really liked the job, 95% of the time, met some great peeps, but that other small %, well no class, threw their limes at me when I and the other staff walked by, management no help, so I and another waitress, washed our hands in their pitcher of beer everytime they ordered and they never tipped, I so enjoyed serving them after that, they thought treating me like crap was funny, but I was the one with the DIRTY HANDS, GOT YA WITCHES.Never mess w/ anyone who serves your food or drinks, oh and I am a really nice person. 95% of the time.
You're a good reason why people should never eat at a restaurant with waiters. Who knows what petty reason a waiter might use to do something disgusting to your food. Maybe the customer looks like someone the waiter doesn't like or are maybe the wrong ethnicity or appearance.
waiters should not be tipped. its just a job. they kiss a$$ to get more tips. a customer who tips has already been thinking its ok to tip. its the waiters job to bring the food, keep it clean, and the tip is not insurance to keep it clean and spit/ur1ne-free. other countries dont ask for tip. if you make $500 in tips, you have a brown nose, and your lips are really dirty. i say, tip the cooks-behind-the-scenes because they cooked the wonderful food you eat. dont tip the waiters.
You sir, are an ignorant fool. Im a server in a fine dining restaurant. You tip because that IS the servers income. A server in Missouri gets paid 3.75 AN HOUR! The tips are what we live on. Other countries don't take tips because the restaurant PAYS the server. Cooks get paid hourly. Servers don't. Get it?
Being a server for at least a while is recommended for everyone. Teaches you how to handle people. And a good server will attempt to pamper your every dining need, even if you will SCREW him/ger by denying him/her a tip.
then fine. the minimum wage in missouri for waiters should be the federal minimum wage, then tips should be abolished. i still think the tips should go to the cooks for cooking a great meal. should subway sandwich artists get tips? i do see them having a tip cup in front.
The cooks aren't making minimum wage, they're making good money for the most part.
i think you're more ignorant rob. servers are guaranteed min wage by law....that 3.75 argument is hogwash. restaurants are obligated to make up the difference.
just as you were hired to do a job without the guarantee of tips, we are customers and there is no sign saying "mandatory tip". I don't tip, and I have the right to make that decision. a good server will accept that and move on with their life.
You must be a Canuck. They are all cheap buggers. Especially those from Quebec.
they must be doing something somewhat right over there. theyre still tipping minimally?
OK, I stand by my earlier comment, but I wanted to point out an inconsistancy in a competing philosophy regarding waiters.
Some folks on here feel that you should not tip your waitstaff any less when the restaurant is swamped and service is slow because its not the waiter's fault he has to cover twice as many tables as usual. However, if the restaurant is swamped and the waiter still gets normal tips out of everyone then though he'll be tired at the end of the day he'll go home with twice as much money as average. There's really no reason to feel sorry for him on days like this and if your service is bad because of it, and you usually tip poorly for poor service, there's no reason not to leave a low tip. Even with an entire night of low tips the guy will probably still walk home with more money than usual.
That's a really nice theory, but usually not true. Take the two worst holidays to work in the serving industry: Valentine's Day and Mother's Day. I say the worst because these two days are insanely busy and you get sh*t for tips. When half of your tables don't leave a tip period and the other say forty percent that do tip fall in the 10% or under tip with on the remaining ten percent in the 15% or above tips. More often than not you're paying the restaurant you work for to work after taxes and tip outs. The matter is pretty simple if you can't afford to tip, don't go out to eat. If you don't like to tip, don't go out to eat.
If you don't like dealing with people or hate the pay, get another job. It's that simple.
Tipping is their primary income. To not tip on a busy day when they're really working their tails off is really inconsiderate. That's like not paying overtime when an employee works over 40 hours.
Why are patrons responsible for paying tips? If it is a job, shouldn't the employer be 100% responsible for paying their employee? I don't get it. If I'm a mechanic and doing a service for you, I get a salary from my employer. Sure I'll take a tip if it's given to me, but I do not expect one since I'm already being fully paid for my services. Restaurants should do the same thing and fully pay their employees so customers do not have to. bottom line.
I would LOVE to be paid a decent, steady salary paid for by the owner, but simply put, earning our tips at each table makes it easier to give a costumer the best service they can get. Otherwise, you would go to a fine dining restaurant and there would be a very good chance of getting treated like you just ordered from burger king.
and guess what idiot, i'm treated very nicely by the server at Burger King. so what's your point? thank you...you don't have one.
Excellent example. Moron. If you are a mechanic doing a service for me, the shop will usually be paying you for the amount of hours they bill the me, not the amount of time you actually spend working on my car. That means that if the mechanic is good, and fast, and in an 8-hour day can finish jobs that are billed for a total of 12 hours, that mechanic will be paid 12 hours. Not 8. Who pays for that? Me, of course. And that's part of the reason why mechanics remain mechanics for 40 years. The better they get, the more jobs they can finish in that workday, the more they get paid. And if you actually are a mechanic, and you don't get paid like that, you're working at the wrong place, or you're not billing 8 hours consistently (which means you are not a very good mechanic). Hard work should be rewarded. I hope your next server spits in your food. I would.
maybe you're right, but the reality is you tip. so suck it up and pay!
I don't look down on anyone earning an honest buck no matter how they do it so I basically treat waiters the same way I treat anyone else – with an average level of respect. I'm not going to call the guy 'sir' or something but I don't do that with anyone else either. As far as the tip goes, unless he does something truely extraordinary or is just godawful he's getting 15%. I don't need to throw money at some waiter to impress a date. If my date is the kind of person who overtips then I would be less likely to want to date her again. She's probably the kind of person who overpays for lots of other things and is just irresponsible with money – why would I want to date someone like that?
I tip 1$ at the most.
cool, more than me. i never tip. it's just a job, they need to learn to do it and shut up. they are guaranteed min wage and that's all the job is worth.
I do a lot of business travel and eat in restaurants more than most people. I tend to treat waiters with more than common courtesy, as I know they will be handling my food, and I tend to tip at least 15% of the food and beverage bill. I DO NOT tip based on the total with tax included – no one should – and waiters should not expect that. If they want more money, they should give better service – I regularly tip 20 to 25% for exceptional service. If I could give one suggestion to every waiter in the world, it is this: don't interrupt your customers' conversations. It's rude to do that to anyone and doubly rude to do it to your customer.
I think waiters do feel they have the monopoly on bad customers and the truth is they do not. Other service industries are just as bad, if not worse, and at least waiters are tipped. In general I rarely get an outstanding waiter. Usually they are average, to indifferent. When you have a bad waiter you are sort of at their mercy and while I understand people have bad days, I rarely eat out so a bad experience with a bad waiter can taint customer perception of the establishment.
Stupid wait-staff script:
Starts with, Waiter saying: "Hi, I'm Jim and I'll be your waiter today."
Doctor: "Hi Jim, my name is Dr. J and I honestly don't give a fig what your name is."
End with, picking up the tab with my cash, Waiter says: "Do you want change back from this?"
Doctor: "Yes please. The bill came to $42, I put $60 (three twenty-dollar bills) on the tray. I was going to tip you $8 (20%), now I'm going to cut it back to $6 (14%) for asking such a boldly presumptive and stupid question."
It is very unrealistic to assume that the server will know what is in the pile of money on the tray. It could be two twenties and a five, short of rudely counting the money in front of the guest, there is no way to know.
I don't think about it at all. Waiters, doctors, garbage truck drivers...we are all just making a living. I treat everyone the way I wanted to be treated.
These articles always provide wonderfully entertaining comments. You have the servers who are explaining how the job can vary depending on who you're dealing with to where you work and how they're paid, to the a-holes who feel the need to get everyone riled up because they have entitlement issues.
Servers deserve the same respect you SHOULD give to any other person you may happen to meet. I say should, because the same people who treat their server like dirt are the same people who are intolerable jerks to just about anyone they come across out in the rest of the world. The general consensus on why people tip is rather alarming though, most servers never see a check or very little of one. The restaurants claim since servers receive tips they can pay us $2.40/hr. Unless your service was absolutely terrible, you should leave at least a 15% tip.
These people are human beings in an industry that comes with a lot of down sides, most of which they're unable to control. You're appetizer took 40 minutes to get to you? The cooks are swamped, or taking a smoke break and we can't get them to cook it any faster/ get back to work. We didn't greet you the minute you sat down? The restaurant is short staffed/ so and so just walked out and now I have 12 tables to take care of on a Friday night. We don't know that dish from memory? Our establishment changes the menu every 3 months, and it just changed yesterday. We're no longer running that promotion you liked so much 6 months ago? We have no control over what runs and what doesn't and no we can't still make it.
I worked as a server for 5 years, are these problems the customer's fault? No. Are they the servers fault? No. Your service might not always be perfect but having a little understanding and patience when you go out to eat might help you out. I always made sure to treat every customer with the best attitude possible and try and accommodate everyone but sometimes things go wrong and half the time I had no control over it.
In all my experiences though, what always killed me was the absolute a-holes who came in and would treat me like crap, and the minute I'd throw a little crap back they'd become sweet as pie, and leave a great tip. Why? It was always a game, they weren't happy unless they were treated like insolent children. I know sounds like a bad joke, but it's all part of the job. I've been out long enough that I can understand why people get upset with service workers, however that doesn't mean you have the right to act like you own them. Whether it's the greeter at Wal-Mart, the kid taking your order at Burger King, your server, or some random stranger you bump into, treat everyone with common courtesy and respect. It makes life a lot easier.
I respect the waiters when I go out. I want to be nice to everyone. I tip well, but I don't think being a waiter is a calling. It is a step up from working at McDonald's. I am sure that is because of where I eat out. I have read about what is required of waiters in nicer restaurants. I am sure for them it is a great job.
I have been serving for four years and the reasons behind why people choose to serve are as varied as the people themselves. I am myself working as a waitress to pay for my education and the job can be very stressful. Every duty to be completed revolves around multi-tasking which can be extremely draining on a mental level. The general public, while often very friendly and polite, offers the occasional trouble maker. During my shifts I've had women try to fight me, children fall off of tall chairs, people throw items at me, been called obscenities and had men grab at me. My coworkers and I tend to people and while tips are customary, there is an aspect to the issue that most people do not know. Hourly wages, which is minimum wage at the restaurant that I serve for, are taxed automatically by the company. However, the government is aware of the standard tipping procedure in the United States and therefore at the end of the night, servers complete a "claiming" process in which we report our earnings for the shift. This is based off the amount of food and beverages sold and does not take into consideration whether or not the patron actually tipped. Based on the amount that is claimed, our paychecks are additionally taxed after the tips are considered. Therefore, if you don't tip your wait staff, he or she is paying taxes on tips that were not collected. In a sense, the server is paying to have served the patron. This issue adds to the feeling to entitlement because server's paychecks are reduced due what people order, not whether or not they receive compensation for their services. While I do somewhat understand that not every person feels that tipping their server is an obligation to be fulfilled, I believe that there is simply a lot that is misunderstood about the industry. I hope that those that feel that tipping is unnecessary could understand that there is a great amount of effort and work that goes into serving. We are hardworking people tending to complete stranger's every whim with the silent understanding that the social contract insinuates compensation.
A professional waiter is a very respectable professional who will earn every bit of a 20% tip or better. Anyone else should be classified as a "server" because taking my order and bringing out my food is merely a service that any high school or college aged student can do to help them work through school as part time income. There is no reason to tip a "server" more than $5 per table. Caring after 4 tables in an hour shouldn't net a person a higher per hour wage than many other professions. Really, should a server make more than $20/hr? NO. The guy who delivers 100 meals at a fast food restaurant will never make more than $10 an hour and they do far more work in that time. But people gladly pay servers 15-20% because they are mistakenly made to believe that every server is a waiter and vice versa. Trust me when I say, you haven't experienced the services of a waiter at an Applebees, Olive Garden, etc. But we are a jeans and polo shirt wearing culture these days who don't know what a night on the town is really about. So, can you blame people for their ignorance?
Food fetchers are low life pieces of s hit that can't get real jobs so they cry like little babies when they don't get tips... WAAAAAAAAAAAAH! THE WORLD OWES ME!!!!!!! WHAAAAAAAAAAAAAAAAAAA!
Just like most everything, it's somewhere in the middle. You have to earn respect.
OK – I was a waiter for many years and I never had to kiss a** at any table. I was always professional but funny/charming when I could determine that the table was looking to be entertained some. It got me some great tips. But when it was either a "romantic" dinner or a "business" dinner, it was my duty to stay out of their way and just serve the food and get lost. I had probably four proposal dinners (the man had a ring for her) during my career and that was always fun but it was once again a bit of a challenge to stay out of their way during the important moments. My husband and I always notice when a waiter is being obviously unfriendly or even rude. And we tip accordingly - being sure to let the waiter in question know (before the end of our stay) that we were BOTH waiters once. LOL
I have total respect for good wait staff – and "good" for me is a pretty low bar. Get the food on the table without dumping it in my lap and don't get nasty, and you've reached that level. Seeing a great waiter / waitress work is an art form. I've had waiters / waitress who are fun, kind of funky, personable, and made dining a personal experience. I'm single, live alone, and love to dine out – and I have no problem doing it alone, as some people do. I've actually had waiters / waitresses sit down at the table across from me while taking my order, make a minute or two of small talk, get kind of flirty (there was one ADORABLE waiter at a restaurant I enjoy – sometimes I go just to check him out!), etc. It's not the wait staff's fault that your steak was overcooked or your dessert was late, which is why I really get upset when I see someone tear into the wait staff for the chef's misgivings. Waiters are people, too – treat them as such (and remember that a good waiter at a more high priced restaurant can pull down a few hundred dollars of tips a night, as tax free as they want to claim on their 1040 – can you claim you pick up a few hundred bucks of pin money a night?)
I love when articles like this come up for debate.
I'm a server, and have been for 14 years. I do this now because I am very, very good at it, but yes, initially, when I got involved in the business, it was because I had to. I've done it all- A pool hall, a Fridays, a diner, some serious fine dining, and most recently a bar. Now, I've been in the same restaurant for 4 years. I'm moving up. I am actually in charge of a small staff. I average 20-25% in tips. And in charge or not, I'm still getting paid $2.63 an hour, so I do depend on my tips to live. That being said, I KNOW that I depend on tips to live, and I have ZERO expectation of someone tipping me well if I don't serve them well. I know what it's like to be super busy and being unable to give everyone the service I'd like to, and to be honest with you, it's very disappointing to me. I'm the person that's laying in bed 4 hours after I get home at night thinking to myself, oh crap, I forgot to give the lady at 6 her water!! On the other side of that, I also know what it's like to be super NOT busy, and be able to bring my tables little samples of things, and chat with them, not because I think it's going to get me more money, but because I am genuinely GLAD to do it. I love the look on people's face when you do something just to be nice. Sure, the money part is lovely, and it's great when things "pay off" in the end, but 90% of my business is regulars.... The other 10% are regulars that dont know it yet. ;)
Tipping, while 'technically' optional, isn't. I'm sorry. The prices in restaurants would skyrocket if my boss had to pay me and everybody else a real wage. Then we'd all have that to complain about. Furthermore, if you are out at a bar or restaurant with a business associate, even if you generally don't tip, if you're picking up the check you had better leave some sort of tip, because the people that you're trying to impress by buying generally won't be impressed by you not leaving a tip.
I won't tip a terrible server. In fact, I will often ask for a manager. I work very hard all week to make sure my guests are happy, I excpect the same when I am out. However, before making any rash decisions about throwing him/her under the bus, I observe very carefully. Is it really their fault that I havent seen them in 20 minutes? Is there a table holding them hostage? Or are they out back on the phone and smoking butts? Is my food wrong because of the kitchen, or because my server didn't care?
I'd say most of the time, people are very unaware of how much work goes into our job. I don't blame them; I don't know what they do at THEIR job, either. But I'd never assume that I do.....
No one tips a kindergarten teacher and they do much, much more than any lousy waiter. They have to deal with parents which make bad diners look like nothing. Tipping is the most inefficient, stupid thing North America has going (and yes, most of the world actually does the work they are paid for without expecting extra for good service). Tipping is the epitome of our 'me/me/me' culture.
Kindergarten teachers work for a salary which is paid them by their employer. Servers make 1/2 minimum wage at best.
You completely miss the point. That is a part of the problem that must be fixed.
I just think your notion of a "lousy waiter" needs rethinking. Every waiter is not a "lousy waiter." What about "lousy teachers?" There are people who perform well and people who underperform in any profession. Who gets to decide which professions deserve what pay rates? You seem to be talking about a social revolution away from American Capitalism as it works now– a point with which I agree.
And, if by "lousy waiter," you meant "Kindergarten teacher[s]... do much, much more than any waiter,, whose function in society is negligable..." then what about the lousy bankers, brokers, athletes, movie actors, etc? If you can get this revolution going, I will jump on board immediately.
If they treat me with respect and make sure my food is prepared right and on time then they get a tip. Dont give me that bull about how they cant help what the cook does. My dining experience is their responsibility. If their job was just carrying a plate then they wouldnt deserve a tip, Ill go pick it up myself. As far as respecting the profession, why wouldnt I? Anyone that is doing honest work deserves all my respect.
If your dining experience is their responsibility, why do they need a tip at all? I agree with your last statement wholeheartedly though.
Thats what a tip is for – payment for ensuring my meal is satisfactory.
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Is it Cartus or USAA? This is a Food Blog DUMBAZZ!
I won't say I've never had a bad waiter, but as a rule, I love 'em. I'm a New Yorker (currently desplaced) and I used to eat at alot of places with "career" waiters of Italian, Chinese, Indian and Jewish ancestry. They're good because they're in it for the long haul. They often aremen who love people and food – waiting is a social job. Sometimes they're comically curmudgeonly, like comfortably annoying relatives, (the Jewish deli style). Sometimes they're so gently flirty, (the Italian style – being gently corrected on the pronunciation of 'ghnocchi' by a softly smiling Italian waiter was quite a thrill actually) Chinese waiters are cheerful and seem to genuinely feel sorry for you if you aren't also Chinese – it's all part of the fun of the dining experience.
I also happen to know that career waiters make very good money. The downside is though, that they often don't pay much into Social Security or have other pension plans, so an old waiter can be cash rich – but wiped out in a trice by a serious illness or disability.
To be fair – I've also met many fantastic female waiters, though they tend to be found in smaller venues and towns – and sometimes are the cooks too.
All I can say is God Bless them all – the very thought of restaurant work makes me tired and anxious. I'm SO glad there are those who love it and I'd sooner eat at smaller places than fast food or big chains for that reason.
I manage/own/operate a casual upscale restaurant in Kansas City, and I have a few words for the people who are confused.
Here is a dining experience which requires no tip: You wait in line to walk up to a counter and order lunch. You pay for it before you see the food. An employee hands you a bag, a tray, or calls out a number. You carry your food to the table you want, toss the trash in the waste bin, and leave.
Hints that you're at an establishment which requires tipping:
You are greeted by a Host or Hostess upon arrival. Those "Please Wait to be Seated" signs can be expensive, and that quirky girl is getting paid minimum wage to organize the customer flow throughout the night and deal with the fact that you want to switch tables. Unbeknownst to you, your reasonable request to move three tables over MAY be throwing off a lot of people's work trajectories that evening.
You are taken to a table and provided personal menus. Then, you are greeted by an employee whose job is to make sure you get exactly what you want within the boundaries presented by the menu, and facilitate your selection. You have the opportunity to ask questions about the food, and can easily order multiple courses to be delivered at separate times. Perhaps you order a bottle of wine, or a draft beer.
Your food may be delivered to the table by the same employee, or perhaps by another employee whose job is solely to run food to tables. Your drinks may arrive in similar fashion. If you're allowed to sit back and enjoy the scenery this whole time, you must tip.
The larger the number of employees on whom your service depends, the more generous you should be with your tip.
It is a fact that servers are not paid much more than what the government requires the restaurant to pay them in taxes on that employee, so most of a server's physical paycheck is eaten up that way. Bartenders, bussers, and hosts generally have a slightly higher wage (at least minimum wage), but your server is also tipping these individuals an amount of their total sales at the end of their shift. So, when you think you leave a 10% tip on your bill, you may only be leaving 7%, or 4% if the staff is large.
So, maybe restaurants should pay their staff more. Frankly, I think we're lucky that people will pay $11 for a cheeseburger, and if service staff was being paid appropriately enough for tipping to be totally ancillary, you would probably be paying about $19 for that burger.
Oh, you don't care? THAT is the problem.
very well said! i live in KC and would love to visit your restaurant based merely on your statement. hints as to where i can go to find out where your place is at??
Wendy, please do visit the Westside Local at 17th and Summit!
thank you!! i shall check it out as soon as this lovely weather we're having decides to leave us alone. :)
I assume that waiters just ended up in that job, or are only doing it temporarily... but i think that is because the quality of places i can afford to eat at never have professional waiters. And, at mid-range eateries, i have learned to accept rude waiters who still expect 20% tips.
Wait people can be good or bad, and it has nothing to do with the tip. Most of those who do that, are doing it because they simply have few other options, for the same income. (Sorry, but people really don't set out to be wait people.)
On the other side of the coin, the restaurant industry, as a business, has fostered the false notion, that the public should pay extra to get good service, above and beyond the cost of the food, because .......1. The industry doesn't want to pay for their help, themselves. 2. Making the service a separate part of the bill, makes it seem like the menu is less expensive, than it really is.
I advocate making the restaurant base its menu pricing on the actual full cost of providing capable and professional table service, and making the public face the true cost, of eating out.
By the way.......some of the worst tippers, are the wealthy, who are very demanding, and stingy, at the same time.
Those who think that giving someone 20% or more, of a check, to spend a very few minutes providing service, are simply demonstrating their lack of good business sense. These same people, will go into a retail store, and "switch tags" to get a bargain price, on goods, fraudulently.
Those who take the "high and mighty" road, tend to be frauds.
I believe that most people who become waiters do that so they could make money before they go on to something else. Once in the field, the money is good and alot of the people do it because they enjoy it. If you enjoy your job then life is better. If you turn it into your profession then like any other job it becomes a craft. Good waiters should be tipped rather well. Bad waiter should not. Just like any other job out there.
I am neither respectful, nor disrespectful to anyone serving me. I'm entirely indifferent to them, until they do something that changes that. I've been in some places where it's nothing but smiles and kindness, and i've been in other places where it takes them 10 minutes to notice you, and all they do is throw down some menus on the table, splashily dump some water in some glasses, then disappear for another 15 minutes. How I am to them is determined by how they are to me.
Julie is a bi+ch.
I treat all waiters with respect and tip at least 20% to good or excellent waiters. Those who don't tip well always have a reason such as the food was bad (even though they ate most of it before sending it back) or the waiter was lousy. The truth is people who don't tip or who tip very little are CHEAP. They just don't want to part with their money and it's not their problem if the waiter or waitress makes their living off of the tips that they receive. I appreciate the hard work of waiters and I especially appreciate the ones who are friendly and make you feel welcome.
Here's Webster's definition of "professional". It doesn't state anywhere that you have to be certified or licensed to be considered a professional.
As to whether or not they are professionals....according to Webster's definition they are:
Definition of PROFESSIONAL
a : of, relating to, or characteristic of a profession
b : engaged in one of the learned professions
c (1) : characterized by or conforming to the technical or ethical standards of a profession (2) : exhibiting a courteous, conscientious, and generally businesslike manner in the workplace
2
a : participating for gain or livelihood in an activity or field of endeavor often engaged in by amateurs
b : having a particular profession as a permanent career
c : engaged in by persons receiving financial return
3
: following a line of conduct as though it were a profession
Though many people act like being a waiter or waitress is a "loser" job, I actually like it. I am not a college student, mind you, but I feel that this is my "work expeience class", because I would like to have my own resteraunt someday and getting a first person view of how things are run in the front and back of the house would give me a head start in the right direction. Sometimes getting the skills before going to school does have it's advantages. To those who think this is a dead end job, I pity your narrow-mindedness. It is only a dead end if you let it be a dead end.
Usually when I see young waiters/waitresses I always think of then as college students tryint to get through college. So I try to tip well.
@Fiona: I would agree that people can generally be messed up, but lawyers are either perceived as vampires or enabling a corrupt system. Teachers are too expected to do too much as well. Both lawyers and teachers are however generally more respected. A male lawyer is generally sought after by women where a waiter of the same age would be seen as a loser who couldn't hack it. I've actually known two bartenders who were laid off teachers seeking teaching gigs. So you're right there's nothing magical about serving, but that doesn't make being a lawyer magical either. A lawyer charges $500 an hour and doesn't even have to guarantee any quality of service. Just show up to court and do a little chit chat with the judge or prosecutor and hit the driving range. If my life is on the line and I feel my lawyer doesn't care then I'm not getting my money's worth. For the level of compensation you receive you should at the very least be engaged and sho empathy to your client. I think the word magical is a stretch, but certain people feel like serving is a job that's beneath them as you just proved.
I have respect for these people. It is a physical job that takes finesse. May people can be rude. I have respect for anyone who does their job well and enjoys it.
Those options on the survey are so overstated! How about, "I respect waitstaff to the same degree that I respect anyone who works for a living.". There is nothing magical about waiters. Try remaining professional, calm, and cordial as an attorney when your client treats you like a servant. Or as a school teacher when the parents of your students tell you that it's your responsibility to train their monsters the basic manners they should have learned at home. I could go on...
What makes and attorney or a teacher more important? Education? Their is a place for everyone and some waiters out there are very well educated and make more money than teachers if money is your level of respect.
I think you missed the point here ... it's not about which job makes more money or is more important. It's about the fact that there are a whole bunch of folks out there who are totally ignorant of how to behave with other folks. They treat everyone with total disrespect. In my experience, these people are usually really insecure and lash out at everyone to make themselves feel better.
I've been a server before and can tell you that the larger chain restaurants have the least knowledgeable staffs when it comes to wine and food. They may be able to tell you what brands of wine they serve or even the specials but that's it. Most those servers are college kids who are just trying to make a buck until they graduate. The finer restaurants will have a more refined staff with career servers who can make pretty decent cash. Yes there are many people who are miserable souls and they get their kicks by bullying some college kid. It's a pretty thankless job. The cooks are miserable and treat the staff like garbage, the owners or managers treat you like garbage, so try and not be that person who treats the server like garbage. They also only make $2.65 an hour as a base salary, so when your cheap &$$ stiffs them they essentially just worked for free. When you dine and dash they have to cover your food costs as well.
I was a "career" bartender for 23 years. Most of that time I also had a "real" profession. Tending bar was what I loved doing. I made lasting friendships. I learned from some amazing people. When I became ill it was the people I had met from behind the bar who sent their warm wishes and positive thoughts my way. From my fellow "professionals" I rec'd a small bouquet with a computer generated Get Well card.
Over the years I have met many people in the service industry that I see as true professionals. My Sweetheart and I used to eat out often and the right server is always a huge part of our evening. You can tell a lot about people by the way they tip. Hope your lucky enough to get our table
I don't think all the poll choices cover everything. I have nothing but respect for waiters/waitresses, assuming they are competent and make an effort, which almost all do. I also take into account that some nights are hectic and some mistakes occur. I leave a 15% tip, extra if there was service beyond expectation, but I get upset at the 18% gratuity that's sometimes automatically added. If you're going to add anything automatically, then there's no incentive for good service and you might as well have no tip at all and just price the items with the tip included. In France there's no sales tax and no tip and you pay exactly what you see on the menu. We might as well start doing that here.
Most servers would prefer that. Only the best make more now then they would if you factored the price of service into their meal. Remember, servers make 2.65 an hour. They live off tips, so some establishments have set up automatic gratuity (especially if you are in a larger party) to protect the servers from getting screwed over by people that tip little to none.
I am a high school student working at McDonalds and I don't understand why I don't get the respect I deserve. I work just as hard and have to deal with rude and obnoxious customers. What gives? And why don't I get tips?
As someone who has worked both jobs, serving is way more difficult. Instead of them leaving after they are rude to you and you give them food, imagine serving them for another hour.
Oh ya. And while you make minimum wage. Servers make $2.65 an hour, so they live on tips.
A server's wage depends what state you're in. I am a server in California and the minimum wage is $8/hour.
California's Minimum wage is 8$ an how but we also get taxed by the FEDERAL GOVERNMENT on our SALES not our tips. So imagine if every table did not tip me for my 2 week paycheck i could potentially work for free. Some people don't agree with this but that is reality and noone in the professional world should have to pay to serve other people
I, too, used to work at McD's. If you want respect as a server, work at a real restaurant where costs more than .59 cents for a hamburger every 3rd Wed. of the month (or whatever that goofy special was). If you want respect at McD's, talk to someone about their management program and see if it would be worth your time & efforts work your way up that route. But I warn you, in EVERY walk of life, no matter what profession/job/hobby/club you choose, there is ALWAYS someone who disrespects someone else. The measure of a person is how they deal with it.
Most waiters,waitresses are surly servers who get paid to serve food vto those who pay for it but expect to get paid more to carry it to your table
They get paid by you. Not the company. 90% of restaurants pay about a third of minimum wage to their servers, and they can do that because you are supposed to tip them.
No doubt it is a skill and can be a very good career. You move up just like any other work. Just think about how much a waiter makes in tips a night working at Mortons. You don't get to work at an upscale place like that being a slacker.
It is illegal to be a straight waiter in San Francisco.
@sanjosemike And I would hope it's illegal to SERVE you in Houston.
most of these comments have been great, and it seems that I would enjoy serving most of you. With that said I just wanted to throw something out there. If you plan on staying a much longer time than it takes to eat your meal, 15% is out the window. If I have a four table section and you decide to sit there and take up a table for hours, you are costing the server a lot of money. I am probably going to offend some of you, but I hate serving groups of women because you sit forever and don't tip accordingly. I am posting this because I feel people really do not put time into consideration when tipping
Nothing kills my mood to tip like self-righteous waiters that think I owe them something.
Well if you sat at their table and they served you, you do owe them something.
and i forget to say that : of course it is more interesting to work in a charming restaurant that on a Airport where you have to deal with all those foreigners who MOSTLY don't understand the TIPPING SYSTEM in AMERICA which is unfair for the waiting staff ( waiter, busboy , bartender : they all work for the tips ....if some German or Swiss guy dont give you a decent TIP , you spoiled your evening with all your co-workers
I was a waiter, then headwaiter and finally captain in California for 10 years , with highs and lows ....working in the high-class Gourmet places most of my life ; i can tell you that this is a professionnal career ( you have an apprentiship to do in a Hostellerie School and then " upgrade yourself years after years ) especially if you know extra foreign languages , you make people happy , a few words is simply enough ) I enjoyed my stay in the US but can only say that : that mostly americans are big kids because if you have yourself a bad night or some pain or hurts or family problems EVEN you should not miked up your private life and your job : they are people from whom you can read on their face that they have a problem ....and they take it personnaly ...like : .he doesn't want to wait on us because ...their imagination goes very far ....I once worked in an italian restaurant where a famous actress didn't want me to wait on her because i was not italian !!!!! But in an other way : there was a waiter from Marocco , they call him Mario .....he was one time very embarassing the day a Italian party came in ....couldn't make a italian conversation ...for a raison or another : the tip you the way they feel ......without to ask you if you are having a bad time and that your boss refuse you to take off that night because there are too many reservations ..barely the custumer will ask the waiter : Are you ok ???? the show must go on ..and especially in America : you need to prove to be good
Not everyone can be a good waiter just not not everyone can be a good nurse but the right ones make all the difference in your treatment.
The art of service is dead....
It has been for some time. Sure, a tip is a paycheck and like all paychecks, a game is included. One must play the part. Unfortunately for servers they must be chameleons on a plaid rug as everyone is your boss to some extent because along with service is the sales element.
However, moist people who dine out don't understand what it means to be a patron and wield their power like mad tyrants in need of a head to roll. On the flip side, it can be rewarding to create the perfect atmosphere, depending on the circumstance, so all parties involved have a memorable experience.
The truth is, it's a difficult job due to public demands, in house politics, a myriad unforeseeable problems, the ebb and flow of business in general and the physical toll of being on your feet running around for hours keeping everything straight.
Honestly, I don't miss it but I have the utmost respect for anyone who does...
Why is it that any hooker will tell you prostitution beats waiting tables? Is it one of the hardest jobs in the world? I don't know, but if you give it a try you mind find yourself a little more liberal with a tip the next time you eat out.
And really, if you can't afford to tip you shouldn't eat out...
I know most wait staff have to work very hard for their money and be pleasant to jerks and messy brats.
I despise people who treat them badly because they are waiting on them not sitting with them. I always treat them with respect and tip 15-20%. If they are exceptional I make sure and tell their manager how great they were.
Once in a while you get someone who is surly and does not do their job well or looks down their nose at you or acts like they are doing you a favor by waiting on you.They get a 10% or less tip. If they are really bad I tell the manager.
The staff and the food are what make people return to establishments. If they have someone awful they need to know. I have not returned to places because the waiter or waitress was bad or all the service is too slow and the meal takes twice as long as normal.
At one place my friends and I had a waitress give us our check before we were even half way done eating and demanded " we leave and we pay now and give me my tip". So far she had already given us lousy service and her shift had ended and she was leaving. She even went so far as to grab my calculator away from me because we had asked for separate checks and she thought I was taking too long to figure out how much we each owed to the bill. We paid and she got a very small tip. She was furious! Other patrons were not getting much service there either. We complained to the manager on the way out after we ignored our waitress and finished our food because after she left no one else took care of us. We told them with service like this they would go out of business. We told all our friends and family's what happened. It ended up as a funny story and 3 months later the place was closed.
I know most wait staff have to work very hard for their money and be pleasant to jerks and messy brats.
I despise people who teat them badly because they are waiting on them not sitting with them. I always treat them with respect and tip 15-20%. If they are exceptional I make sure and tell their manager how great they were.
Once in a while you get someone who is surly and does not do their job well or looks down their nose at you or acts like they are doing you a favor by waiting on you.They get a 10% or less tip. If they are really bad I tell the manager.
The staff and the food are what make people return to establishments. If they have someone awful they need to know. I have not returned to places because the waiter or waitress was bad or all the service is too slow and the meal takes twice as long as normal.
At one place my friends and I had a waitress give us our check before we were even half way done eating and demanded " we leave and we pay now and give me my tip". So far she had already given us lousy service and her shift had ended and she was leaving. She even went so far as to grab my calculator away from me because we had asked for separate checks and she thought I was taking too long to figure out how much we each owed to the bill. We paid and she got a very small tip. She was furious! Other patrons were not getting much service there either. We complained to the manager on the way out after we ignored our waitress and finished our food because after she left no one else took care of us. We told them with service like this they would go out of business. We told all our friends and family's what happened. It ended up as a funny story and 3 months later the place was closed.
I have a degree, I have a full time job- and a job waiting tables. I love it! It sure is a craft- to hone in on peoples emotions. To be good at it, you need to be intuitive- quick witted- well spoken- and above all patience!!! I have been told to my face
" i am not tipping you because it is not my fault you chose this for a job and it is not my job to tip you" . When people are nasty, I go out of my way to be extra nice. Everyone has to work to get through life, and EVERY JOB has to be done. People here have no respect for the hard workers of America- the janitors- cafeteria workers- crossing guards, ect... but there is respect in every honest job.
I know I am good at what I do- and make a considerable amount of $ for part time work. When I started waiting tables it paid the bills, now this extra job had provided my family with vacations, and all the "extras" we enjoy in life. Where else could I find a job that allows me to come and go as I need to- get a work out, and meet new people every day, and make a lot of money while doing it? There is no shame in waiting tables- and kudos to the author for putting this out there!
"Shame"???!???? Are you kidding me? I have all the respect on the planet for people who choose to be servers, nurses, child care workers, social workers, etc because it's something I'm not emotionally or physically capable of doing. Thank you all for your great service!!!!! [And we DO tip - alot!]
I think every person should spend time as wait staff, cashiers, and motel cleaning staff. Society as a whole would be much kinder and more respectful if everyone had to spend time in these often thankless jobs. I've done all three, and have been amazed, appalled, and disgusted by the things I've seen.
I'll go you one better: everyone who becomes of legal working age should be required to work in some capacity where they have to wait on the public (McD's, Macy's, Applebee's) for X years before they go to college or take on a professional career. That would give so many more people an appreciation for how to treat their fellow human beings. "Treat others the way YOU would want to be treated." It's amazing how the world would change.
My wife and I were finishing up our meal in a nice Milwaukee restaurant. The food and the service were both excellent. When the waitress gave us the check, my wife asked her if she liked her job (yes). Did she want to be a waitress the rest of her life (no). She gave the waitress her business card and told her that she was a HR manager and she would like her to come in for an interview. The waitress asked what kind of company it was (a local stock firm) and then said she knew absolutely nothing about the stock market. My wife said that was OK, she world start her off in an entry-level position and guaranteed she would make more money in the office than she would in the restaurant.
The waitress smiled and said she would think about it (she came in and was hired). I was more than a little surprised and my wife said “she hustles, she’s extremely pleasant – we get a lot of our entry-level folks from restaurants.
I was a server for three years after I got out of the military. I made a lot of money, more than I made in the military by far, and the company I worked for had benefits, 401K, etc. I served through a BA and an MA degree, made my own ours, worked as much or as little as I wanted, and met a lot of people. In fact, the way I got a "regular" job was through someone I waited on.
It's an easy job and it's good money, but you'd be surprised how many people are bad at it.
I have no problem with waiters (or waitresses) unless they demonstrate a problem for me first. Its far more often I'm generally pleased, there have been no or few problems, if there were mix-ups they were solved with a smile and a "sorry," and that I leave well fed and happy.
On the other hand, I've also been left sitting with no drinks, brought food with no silverware and no apology, and watch into the wait-staff area as our waiter lazed about, slouched his way through work, and laughed with his buddies in the back as our food got cold. Pure laziness.
I've plenty of respect for those that do it well, and very little respect for those that slack off because "its just a waiter job." You can always tell the difference, and I tip accordingly.
think dealing with the public in general is an art. Not everyone is able to do it. Especially those who eat out with unruly kids. My husband use to be a waiter and to my misconception he made quit a bit of money at it to my surprise. The other thing I have found living in Hawaii is that some waiters assume that certain ethnic groups are lousy tippers like Blacks and Asians. That is not true. I tip on the service that I receive. If they do a great job they get 20% or more a lousy job nothing or at the max 10%. And I'm Black.
I think dealing with the public in general is an art. Not everyone is able to do it. Especially those who eat out with unruly kids. My husband use to be a waiter and to my misconception he made quit a bit of money at it to my surprise. The other thing I have found living in Hawaii is that some waiters assume that certain ethnic groups
It really depends on the waiter in question. If the waiter is attentive, doesn't mess things up, is polite, doesn't take an hour to bring out food they get a huge tip and a compliment to their manager. If the waiter is terrible, doesn't pay attention, takes an hour to bring my appetizer and basically throws food at me (had that actually happen) they get a quarter for a tip.
I am a career waiter and where I work its defineately a profession, or it at least pays like one. On a 30 hour week I make over $50k/yr and have full insurance and 4 weeks vacation. I work in a gorgous setting and the food we serve is to die for, and we don't starve either. 99% of the people I wait on are truely a pleasure to serve and the others I feel bad for. While I am probably in the top 5% in pay for a waiter, I do have a few friends that make $80-100k/yr, thou they work much harder and longer hours than me.
More power to ya. I did it for 3 years and people would ask me "why are you serving with a Master's degree" and I would think to myself "becauase I make more than you do doing this."
These people work their butts off. They deal with idiot people that have no respect for those that serve them. I have never really met a career waiter, but I have no problem with someone choosing that as their career.
Wait ors and waitress's are the type of jobs that show how you really can get ahead if you work your butt off. You know who is going to be the waiter/waitress walking home with the most money? The one that knows their job best, the person that made you feel special as they served you.
Unfortunately, there are too many people that don't tip appropriately. They feel because the waiter/waitress makes a wage from the company that they shouldn't have to give them more. You people are cheap aholes that feel this way. You deserve to get the worse service ever. You think your being remembered by the person that served you. Your right. As a low life scum bag and nothing else. But then again, thats all you are.
You think your being remembered by the person that served you.
That is a fact. I tip very well around 25% and we have the staff almost fighting over who gets to serve us. Yes we do frequent the same places but we also get the very best service. My wife was a waitress when we met and even she says that I over tip.
Waiters are superior to waitresses. Period. End of story. Don't believe it it? Go to a high end restaurant and not a chain restaurant and it will become obvious.
Maybe that's because you treat waiters with respect, and you treat waitresses like dirt. Excellence is not related to the waitstaff's gender.
LOL have to love the random sexism. There is always one in the bunch that has to infuse their misogyny or racism on the comment boards. Seriously, what won't people say while hiding behind their computers?
Being a female in the profession is way harder in my opinion. Not only do you have to do the job, but you usually have to put up with some sort of sexual harassment from men. When I was 21 and waiting right after college, I had an older guy put a 20 dollar bill right above his crotch and said I could have all I can eat for under $20. When I started ignoring him, he said I wouldn't get tipped because I was ugly.
I once had a man tell me that he'd rather I wrap my legs around his face then order off the menu. Men can be so vulgar.
So then, I just bit him and said I was full as I took the $20.
A wise man once said to me "show me the waiter who likes his job and i'll show you the man who doesn't exist!" Having waited for many years, i am quite compassionate to waiters and waitresses. But having been out of the business for a few years, i find i have less tolerance for surly, inattentive, obnoxious servers- you know, the kind who have decided "this is MY house and you will obey ME!" I don't like that at all. So i am nice to their face (so they don't spit in my food) and then i leave a miniscule(sp) tip, just to let them know that their ignorance was not lost on me. Good servers, kind and attentive and friendly- they get a HUGE tip- and usually a good comment to the manager. But anyone who is unnecessarily rude to a server is someone i would never dine (or sleep) with. There are several family members who i will not dine out with because they mortify me! Remember, it costs nothing to be nice.
I would say that like most people, waiters fall into their jobs. We all tend to fall into whaever suits our personalities, abilities and intellect. I would say that waiters, like me, are probably not suited to be doctors, lawyers or engineers. I'm not a fan of the practice of tipping...I think people should be paid what they are worth by the employer...but i do tip and I do believe in treating waiters with respect as a fellow human. As with teachers, police and of host of other professionals that have a history of complaining about pay....if you don't like it, do something else.
Pointelss article. You cannot expect to have the same reaction to all waitstaff and situations. I base my reaction on service received and it runs the full gambit of "You get a great tip" to "I'll give you nothing and you can like it.". Why reward someone when they did sub standard service?
a tip is not a reward, it's part of a paycheck. don't comment on subjects you know nothing about.
I agree, mostly. . . But what about the server that did nothing but take my order. More and more often several restaurant staff members are bringing out the food, filling beverages, etc. I still tip, yet wondering why I am doing so when I saw the server all but 2 minutes. I have had servers that have been excellent in modest restaurants and lazy fakes at meals costing $300 a couple. It just doesn’t seem just to tip by percentage or tip your server just because you are at a restaurant.
@Justica, in those establishment, the servers "tip out" a large percentage of their tips to the food runner, bussers, bartenders, and sometimes even the cooks. Always tip because if you don't, you're not just shortchanging your server, but everyone else as well.
Bu11sh1t, if the tip is part of the paycheck, then why am I paying it. A tip is for good service, if I don't get descent service, why should I tip?
@VintageLydia You are 100% correct. I am currently a sever at a sports bar and it is putting me through grad school (along with financial aid of course) But every night, I have to "Tip Out" 6% (2% to food runners, 2% to the bartenders, and 2% to the hosts/hostesses.) On top of being paid $2.65 per hour (which all goes to taxes) I make my money from tips. So when people leave me 6% or less, I am actually losing money serving you. And since it's usually the more difficult customers that don't tip, I am paying to be treated like a slave. It's not right, tipping should be automatic, and if you really like them, give them more. But not tipping someone is like stealing from them.
@Mhouston you are wrong. My paychecks are always zero. I walk out with my tip money every night, and that is ALL I make. Everything I get paid by the restaurant is taken out for taxes. If you don't want to accept that tipping ought not be optional, you should not eat out, or get takeout. If you were to come in and your group spent 100 dollars, and I wasn't tipped because you couldn't tell I was being slammed by 20 tables at once, I would lose the money I had to tip out off of your bill, and lose the money that someone else that could have sat in my section instead of you would have tipped me.
@Jim: if you're being *forced* to tip out at 6% and at least a 6% surcharge/tip/etc is not automatically added to the bill, I would march straight to my local or state labor board. Show the manager the bill, including tip. If it's not at least 6%, tell them to get f–ked. That's just stupid.
Jim:
It's "gamut" not gambit.
Jim, I agree with you re: tipping for quality of service. Just last night I used the first many restaurant.com gift certificates (gc's) I received over the holidays. What discovered is that restaurant.com had to make it MANDATORY that servers are guaranteed an 18% tip when using these gc's because so many users didn't know that you tip on the price of the bill BEFORE your discount. How can people not know that? Are that many people that clueless? Very sad.
human decency....... Maybe your lousy waiter just found out his mother has terminal cancer. Maybe he's just really hung over because last night was his brothers bachelor party. Maybe he's a depressed alcoholic whose life is falling apart that day. Either way, he may be a lousy waiter with a shit attitude, but if he brings you your food and drinks and your check and gets your change or charge slips, he provided you with service, regardless of whether you think it appropriate. Out of kindness perhaps you could tip 15% anyhow and leave him a note telling him to smile, or have a better day tomorrow. But that would require compassion and understanding and for some reason we don't like giving those things to persons we perceive to be "below us".
Be nice to your server! Fringe benefits include a wonderful thing called "comps."
I don't tip
I bet you enjoy your food extra "juicy"
You're a jerk.
You shouldn't eat out, then.
being a GOOD server takes a certain kind of person. and those that make it a career have to be that kind of person. i applaud those that take what is seemingly a simple job and turn it into an art. knowing when your glass needs refilling before you do, bringing you a new fork when you've just dropped yours, ensuring that you've had enough time to enjoy your salad before bringing the main course or v/v depending on the caliber of the restaurant and their serviing order. kudos to those that endeavor in the service industry while relying on their customers' intelligence and tip to pay the bills.
I treat waiters with respect, but I only truly respect the ones who are good at their profession. I tip well, but a good tip isn't a guarantee if the service is lousy. I don't assume that waiters at Chili's or TGIFridays will be worse than those at a high end restaurant, even though they tend not to be "career" waiters. The best service I've had this year was in a Chili's restaurant recently.
I agree completely that how you treat a waiter foretells how you'll treat just about anyone in life. I was a waitress for a very short time (less than 3 months) and I can tell you it's a tough job. I left the job, not just because I hated the management, the long hours, and some pretty bad customers (not all of them were bad though). I left because I was, quite frankly, not cut out for the task of waiting tables. I was terrible at math, I don't multitask well, I forget things if too much is thrown at me at once. And yet, my next job landed me in network engineering where I'm highly successful today. So I KNOW that it takes smarts, and something elusive that I don't have, to be a great waiter.
All this to say, if you've never waited tables, you probably don't realize what a challenge it is and whether or not you could do their job. So, respect them for what they're doing.
And for goodness' sake, use "please" once in awhile, and try saying, "I'd like please" instead of "I'll have" for once... Would it kill you? "I'll have" just strikes me as rude.
Best service I ever had anywhere was at a Denny's on a Sunday morning when the entire Cathedral had just emptied and everyone seemed to have chosen Denny's for breakfast. Our waitress was overwhelmed with at least 20 tables, running her little legs off, and she was always right there when we wanted her, and never when we didn't. She kept the coffee full, was cheerful, pleasant and seemed really sharp. On a $4.99 breakfast I left her a $20 tip. She earned it.
Of all the Jobs, professions, careers, etc... there are likely more geniuses waiting tables than any other job where a college degree is not required. Waiters can be some of the most cunning, witty, manipulative, people I've ever met. There are plenty of bad waiters out there. Most like you, only last a few months before realizing the job will drive them to insanity or drug abuse and they go elsewhere and find success, thankfully never forgetting their experience and sharing the stories with others. Thank you.
Wasn't it Prof. Higgins In GB Shaw's play who said that the secret to good manners was to treat a cleaning lady like a Duchess and a Duchess like a cleaning lady? I find that if you are polite and pleasant and treat people who serve you ( waiters, clerks etc) respectfully, with very few exceptions, you will get good service. Someone who treats servers as dirt are vulgar and not only lack in class but lacking in confidence in themselves. I would never go out again with someone who behaved this way, man or woman.
secret to good manners was to treat a cleaning lady like a Duchess and a Duchess like a cleaning lady?
Thank you! I own a cleaning company and some of my customers could use this advise.
I was a wait person for many years, and trust me, it is both a profession and an art. It was also the toughest job I have ever had. I paid for my masters and my wedding waiting tables. I have been treated with the utmost respect and like dirt on the bottom of a shoe. I learned that treating everyone with kindness and respect does not always get you that in return. The ones that treated me the worst, are the ones I killed with kindenss. Although, I will admit to once giving this complete a$$ his tip back and told him use it to buy himself some manners. Funny... he didn't complain to management.
Good for you! He probably didn't complain to management because it went over his head.
Kudos to you, servers and bartenders have a special place in my heart as I did it for three years and my brother and sister both have also served. I always tip big when I go out, now that I can afford to go out more.
OMG, Caroline! I did the same thing! I told this rich bi+ch to buy herself a new personality. Didn't it feel great?
I wrote the first response about giving back a tip, but I have never done anything to someone's food. That is vile and disgusting. I don't know who the 2nd "Me Too" is, but that person is a tool. Two different people....apparently the 2nd one is also too stupid to come up with an original name.
Then I did something to her food. Isn't it great to have that kind of power?
I've been a server in one capacity or another for 14 years now. I'm 28. You do the math. I would sooner die of shame than do anything profane to someone's food or drink before giving it to them. That's out of the realm of stupid, rude, or childish, that's NEVER acceptable for ANY reason.
Who said anyhing about doing something profane to the food. Maybe that's just the kind of person you are. I would never do anything profane to someone's food!
There would be a problem if they were a career waiter at, say, Denny's. If you've been a server for 20 years only at Denny's, then you don't have any drive, and that says a lot.
But it's easy for someone to be a career waiter at a fancier place where the menu changes and they have to keep track of the new dishes, the ingredients in those dishes (especially those ingredients the patron might not be familiar with), wine pairings, etc. I have huge respect for someone who can keep track of all of that, make the right recommendations and make my experience special. I don't want a first time waitress when I go to a place like that; I want someone who has the experience, training and knowledge.
That's not to say that I would treat the waiter from Denny's any differently than the waiter from the fancy place. Both servers would get the same respect and the same percentage tip. If anything, the server from Denny's would get a higher percentage tip since the food's so cheap that I feel bad leaving a tip under $5!
Heh – as someone who worked my way through college and grad school waitressing at various Dennys – thank you for the respect you show, but don't assume the servers have no "drive". Yah, servers there don't have to learn about washed vs. unwashed cheeses and know whether the sauvignon blanc grapes grew on the left side of the hill or the right, but some of the career waitresses there could serve the whole place themselves, carry 7 dishes at a time without stacking, charm the grumpiest geezers but also face down the inevitable 3 am drunks. It's a different skillset, not a case of "no drive" – they did what they did exceptionally well, then went home and did other things and were quite happy. One of them was one of the most widely-traveled people I've ever met. Could they have made more working evenings and serving $200 bottles of wine? Probably. But they were happy with their choices and their lives. Their drive was direct elsewhere.
My mother managed as a single mother to raise three intelligent daughters working for a denny's style establishment. Now you're going to tell me that she had no drive? How ignorant and condecending can you be? That job is what put food on the table, a roof over our heads and an appreciation for hard work that is rewarded!
Did she stay in the same job, or did she work her way up to be a manager or a supervisor?
If the former, then yes I do say your mother had no drive. Raising kids is hard. Raising them on one income is even harder. Much respect for what she did, but I'm sorry. I would want to provide as much for my kids as possible given my skills. If I were a career waiter, I would be trying to get the higher paying, higher tipping jobs.
Julie, your condescending attitude is appalling. I can also see that there is no changing it. I have more respect for a 20 year veteran of Denny's than I will ever have for you. You have no class.
I also worked my way through my under graduate degree in a more family oriented style restaurant, and to say you have no drive because you didn't move up to management is just ignorant. I was offered a salaried management position after I was a server for 2 years. After a year of management, I found that I made more money serving than managing. I made up to $27 an hour on weekend nights, compared to what was around $15 an hour salaried. In a busy restaurant, serving can be quite demanding, you not only have to be polite, but anticipate customer needs, manage multiple tables and parties, and the money you make all depends on the service you provide. Working with people, serving, and knowing that my customers left the establishment with a smile on their faces was much more gratifying than working in the IT field.
I totally agree with you, Wow One.The post to which you refer is like school on Sunday: No class at all.
I get where your coming from Julie and I kinda agree!
My dad worked in a warehouse for 15 years. He was laid off, & could only get a job at WalMart because he didn't get any certifications or training or try to get promoted. He tells me all the time that I need to work harder than he did, because he wants so much more for me than he was able to provide. He pushes me to go for promotions & to finish my degree. He worked hard, but he beats himself up cause he stayed in the same place for so long that it bit him on the @rse!
I bet all ya'all that are jumping down Julie's throat are just bitter that you didn't have more when you were kids.
Unless the occupation is to be a cold-blooded hitman, I'm not going to judge.
On treatment, if I'm out for a meal, I'm looking to relax and have a good time, and part of that is just being positive and respecting those around you.
I view it the same way I view any other career choice. It should be viewed with the respect you'd bestow on anyone. The functions of their job just might be different from other peoples'.
I don't see the answer where the entire universe of wait staff is not homogeneous. Try "It's a mixed bag ranging from walking dead to true professionals. A hard job with a wide variety of practitioners, and I respect those who do it well."
I agree. I have respect for people who do their job well and appreciate their job. I respect people, not jobs, if the waiter is a douchebag who is selectively good only when he expects a big tip based on what people ordered then I have zero respect for them. But if the waiter treats everybody with the same courtesy without complaining then they deserve respect.
I agree. Someone who works at a diner in Middle Of Nowhere, Oklahoma is not the same as a career waiter at a 5-star restaurant in Paris. Though the do deserve to be treated politely and appreciated for what they do.
very well said.... and simply said
I have an appreciation for truly fine wait staff, that can make or break your dining experience. And I agree with the author, how someone treats the server is very telling of their personality, be it a snob or a bully.
Agreed! You can tell the character of a person by the way they treat the wait staff and how they treat their mothers. If they treat either like they're anything less than human, then it is THEY who have the lesser character.
Not true, Alee. I always treat my servers with the utmost respect. It is a very demanding job with quite a lot of challenges. I sincerely appreciate it when I receive excellent service and I tip very well – even when the service isn't up to par.
I do not treat my mother with the same respect. She looked the other way when I was raped repeatedly as a young child. She threw me out of the house when I was 16 because she fell in love with my boyfriend and was angry when I refused to quit school to marry him thereby keeping him close to her. She allowed my older brother to physically and emotionally terrorize me as a child as well as being blind to his raping me. How much respect do you think I owe her? Please don't assume that we all had the same parental upbringing. It shows how small your world view is.
My condolences on your decidedly abused history. My statement stands as a rule of thumb (or a generalization if you will) for gauging the character of a person. Of course there are going to be special circumstances that don't qualify, that's what a generalization means. I'm sorry your world view is as it is. Not ALL mothers treat (or treated) their children as criminally yours did.
It's not a profession, as professionals are certified and carry with that the possibility of malpractice.
Bulls**t. I am a software engineer and i am not certified. Are you telling me I am not a professional?
Waiters are professionals. Period
If you don't have a job that requires a degree, then you are not a professional. You are just staff, help, salaried, etc. A waiter is not a professional although he may be professional. Same word but big difference – see if you can figure it out.
thanks Mark
@BRBSanDiego Maybe you have your university degree(s) and consider yourself to be a "professional"...I
don't know. I do know your "education" is sorely lacking. I'm a professional saddle-bronc rider. My brother
is a professional jockey. Another brother is a professional sculptor. None of us have university degrees, but
I suspect we are all far better "educated" and "professional" than you will ever be, Bubba!
Mark,
I wait for the bus all the time. Does that make me a processional waiter?
@BRBSanDiego - Wow, that attitude is so snobbish it turns my stomach. My husband doesn't have a college degree. He started teaching himself how to program when he was a teen, and now makes well over 6-figures working for a software company. Few of his equally successful coworkers (including quite a few who are self-made and no longer have to work) don't have a degree in IT, or don't have degrees at all. I might also remind you that Bill Gates, the second richest man in the world, never finished college. You going to say he's not a professional?
And I have a degree in geology, but I am not in the field professionally at this point. Therefore I would NOT refer to myself as a professional geologist, even though I have a degree. Your logic seems to be lacking somewhat here.
@Mhouston... I love you... Marry me!!!!
BRBSanDiego is right. The definition of a "professional" (ie, a member of the "professional" social class) is someone who's earned a degree (at least a bachelors) and practices whatever narrow profession that degree entitles them to practice. There's usually a certification test as well. That's not to say that "professionals" are any greater human beings or necessarily earn any more money than any other occupation but it is a known definition so there's no sense arguing about it. The relevant dictionary.com definition is: "10. a person who belongs to one of the professions, esp. one of the learned professions." Exactly what "the learned professions" are is somewhat up for debate though.
If you do anything for a living whether it requires a degree or not you can say you're a professional poker player, professional basketball player, or professional sculptor or whatever. The purpose of the word "professional" in that sense (used as an adjective as opposed to a noun) is to differentiate it from those who do those things purely for fun or as side jobs. And though a professional basketball player (at least one in the NBA and not some minor league) will make more money then most people he is not a member of the professional class and not a professional. On the subject of people who work real jobs for a living, you could even say you're a professional electrician for example but that would be redundant since its pretty much assumed that anyone who is an electrician is doing it fulltime to make money. The electrician is also not considered a professional in the context of that word that we're discussing here. He is a "tradesmen", not a "professional".
It is kind of an inconsistant designation for a lot of reasons (which would make this post really long if I discussed them) and I guess it could be seen as snobby (which is no surprise since it is kind of about social class) but it is what it is. When in a newspaper you read the phrases "young urban professionals" or "so and so were two professionals living in Chicago" you can be sure they aren't talking about bull-riders, waiters, or mailmen. They also aren't talking about people who get a degree that never use it – someone with a law degree working at Starbucks for example. Exactly who makes it into the professional class is also (at least in my understanding) not a settled topic. In various models of American society the professional class is about 15% of this country – so about half the college grads. Generally if your degree is specific to one profession (doctors, lawyers, engineers, accountants) you're a professional but if its more general then you aren't.
Flame away guys, but the term originates in some decades-old characterization of the workforce and isn't something I or BRBSanDiego are making up to brag about our degrees.
Buy a dictionary.
professional merely means that you do it for $$.
Are we really dealing with native English speakers here? I play cards for money but I am not a professional card player. Is a postal carrier a professional? Not by a long stretch.
at brb, your nothing but a scum bag and deserve to be treated no differently. f.o.a.d.
San Diago? Why don't you take your slime ball state and succeed from the union. This nation would be much better off without aholes like you. And your state is full of them. get out. Die on the way.
I'll do anything for money!
@BRBSanDiego... Native English speakers??? What's that got to do with anything? So you play
cards for money. Any good poker player knows "when to hold 'em...when to fold 'em and when
to walk away...". You must not be a very good card player...You certainly don't know when to
shut your illiterate, uneducated mouth and just walk away...
pro·fes·sion·al
–adjective
1.
following an occupation as a means of livelihood or for gain: a professional builder.
2.
of, pertaining to, or connected with a profession: professional studies.
3.
appropriate to a profession: professional objectivity.
noun -
1.
a person who is expert at his or her work: You can tell by her comments that this editor is a real professional.
That's right, Craig. From a professional(but not certified) magazine editor –and there is no such thing as certification to be a publication editor, by the way, world. I am a professional because I perform the requirements of the job. I am paid to do so; therefore, by definition, I am a professional, as Craig so succinctly put it. End of debate, whatever sort of nutty debate that whole Jim-initiated comment was supposed to spark.I'm not ragging you, Mr.Jim, but really, that post was so very far off the mark, m'dear.
When used as an adjective it always does. When used as a noun it depends on context. I just gave you the definition off of dictionary.com. Maybe you should be the one buying a dictionary.
You sound certifiable
Jim I know that what you say is gernerally true, but Porfessional is also defined as any one who does a trade or service of any kind for a means to earn a living. There are other views I understand. I once worked on a dairy farm with no degree cleaning barns. I was a professional manure shoveler. Some have degrees and do much the same in Washington DC. They too are professionals :-)
Not a professional? Your criteria is because of malpractice?
Read TABC law, and other state laws, before you look foolish. Texas law requires that I, as a server or bartender, assume responsibility for anyone who consumes a drink in my section, and have potential liability to their actions after the fact. That's correct, under Texas Law, if I served you a drink and you were legally intoxicated at the time, or if I allowed you to become illegally intoxicated then proceeded to let you leave of your own accord and you get in a wreck and kill someone... that responsibility can be deflected onto the server.
That is how perverse our law system is, that I can be held for man slaughter because another adult can't assume their own self control.
You may not like to hear it, may dismiss me as the rantings of a random web denizen, but I've put as much time, focus, dedication and energy into my field as any one else has, "professional" or otherwise. I've been in the same industry for almost 20 years, have steadily increased both my position, income, and quality of job throughout. Not to get too personal but I've made 70,000+ a year for the last 4 years (quality of the restaurant plus quality of repeat patrons will put you in a different tax bracket). I have a 401k, health insurance, dental, and vision. I've spent hours of time and money extending my wine knowledge as well as attending culinary school. Take what you want from this, but don't pretend all waiters are the kids at Chilis.
Oh, snap! Chest bump to MC. Jim and BRB have probably never done an hard days work in their lives.
Just because you do a hard days work, does not mean you're a professional.
You know we do go through training.
And not just in things like, 6 different ways to serve and make tea. We are the people serving YOUR food. Granted I may not be as educated as a doctor or an EMT, but you can bet anyone eating in my restaurant will leave happy, healthy and full. For the simple fact I ad hear extremely strictly to food service regulations. That little waitress you met three nights ago in that one diner may have just saved you from food borne illness.
I was a server/bartender for 8 years and am now a doctor. Everyday I use the skills I built in the service industry to make myself better able to serve my patients (and concoct a tasty drink after a long day). Both fields are collections of people coming together in a hectic environment working towards a common goal. Perhaps there are differences in required education but the varied and necessary skills required by each remain. That being said any "job" can be made into a profession with the simple addition of passion and dedication. I was an excellent server because I cared and I hope I can be an equally excellent doctor.
I've known a boatload of people who had various certifications, college degrees, etc and were the most UNprofessional people you'd ever met. Certification does not a professional make.
No Jim, what you're talking about isn't being a professional, it's being a doctor. Or some sort of other medical professional. I'm not sure I know of any mechanical engineers ever having been sued for malpractice, and last I knew, that was considered some sort of profession.
Too right!
No, that is incorrect, Jim. I've been a professional magazine editor for more than 20 years, yet never have I been certified, as no professional certification is involved in being a professional publication editor. I do the job and I do it well; I meet the job requirements and I meet every deadline; I get paid for doing the job. That is what constitutes being a professional: Meeting the job requirements, doing the job and getting paid for the work you do. Look it up, it's really that simple.
This article is not highlighting the definition of professional. It instead focuses treating people as a means and not just as an ends. When you refuse to say hello to the cashier at the grocery store, chat with the taxi driver, or show respect for the humanity of anyone you encounter (most especially those who offer you direct service), you are not a person just a human (and you shouldn't expect others to treat you with dignity). Treat self-governing autonomous creatures with respect and focus on improving yourself instead of telling yourself that you are superior.
How do I malpractice with my violin. As a violinist from the age of 2 with an MM from the #1 Conservatory in graduate studies in the US, I am curious as I've never heard of someone being sued over "malpractice by violin".
Jim, I can't figure out if you're just very matter of fact, or very black and white, because that sounds like a textbook definition of professional, and it got me thinking about all the professionals. The oldest profession is a prostitute, pretty sure they aren't protected by malpractice insurance. Professional football players won't be sued for malpractice. We're getting semantic here, and I think your application of this strict uncompromising definition is your way of talking down to waiters, or asserting that they shouldn't be considered the same "professionals" as someone like you who has earned it.....
"In western nations, such as the United States, the term commonly describes highly educated, mostly salaried workers, who enjoy considerable work autonomy, a comfortable salary, and are commonly engaged in creative and intellectually challenging work.[1][2][3][4] Less technically, it may also refer toIn western nations, such as the United States, the term commonly describes highly educated, mostly salaried workers, who enjoy considerable work autonomy, a comfortable salary, and are commonly engaged in creative and intellectually challenging work.[1][2][3][4] Less technically, it may also refer to a person having impressive competence in a particular activity.[5]
There you have it Jim, I make a comfortable salary, I'm constantly engaged in creative and intellectually challenging work, (you try serving rich entitled grumpy assholes and tell me that's not an exercise of psychological manipulation) I have considerable autonomy(unless I screw up my boss leaves me be) and judging by my ridiculously high percentage tips that provide me my comfortable salary I am " a person having impressive competence in a particular activity.[5]"
Guess it is a Profession after all!!!
Obviously I'm not a professional cut and paster........
Actually alot of waiters do need to be certified and pass a course in alcohol beverage service and proper sanitation methods.
This profession is an art. Having to put up with screaming kids,A-Holes on the cell phone,know it all food critics and other people in general. For them to be able to smile,be pleasant to all customers and have the knowledge of not only the food that is being prepared but of all wine and drinks available,it IS a true art.
Lets not go overboard. It is NOT an art simply to deal with things with a smile on your face. It is an art to turn that a-hole into a considerate customer. It is an art to make those screaming kids quiet. It is an art to read people and make their experience memorable. The people who can do that make what they do an art and they are a rare breed that deserve recognition, most people who just deal with problems without flipping out are not doing anything artful and its not right to lump them with the ones who truly do something special.
Nah, more like liberal use of interpretation.
Liberal...all you did was re-word what the original poster said. You realize that...right? I've known a few people who were career waiters/waitresses. One gentleman waited tables at one of my favorite places. He was charming, relaxed, knew absolutely everything about every single item on the menu, could recommend a good bottle of wine to suite your taste and was always there when you needed him but didn't hover. He added to the enjoyment of the evening out. He obviously enjoyed making someone's dining experience a pleasant one, because of that he made a good living. People would call ahead for tables in his section...and let me tell you he earned his tips.
Yes I do and that "suites" me just fine.
I was a "Career" waiter for 20 years, working in some of the finest restaurants on the east and west coast. I have waited on presidents, senators, movie stars, and people from all walks of life. It taught me how to deal with any and every type of personality out there now in the business world. My basic rules were to first and foremost know the menu and wine list back and forward.
Make everyone feel special and that they are getting an extra something from you that they do not get from other restaurant staff. Name recognition is extremely important, be able to diffuse any problem that may arise during the course of the meal as soon as possible, and MOST importantly that they leave happy,and will want to return again.
It's definitely a difficult job – one that I wouldn't want because of all the a$$holes, etc. There are LOTS of professions out there that I have respect for – but would NEVER work in because of the type of stresses: wait staff; cop; nurse; fire fighter; window washer; middle school teacher. Profession or not they are jobs that require the position holder to put up with WAY more than they get paid for. Bless 'em all – every one!
I once knew a great waiter, Scott, who was tipped $50 just for POURING A GLASS OF WATER. His timing was impeccable. He was tipped $100 just for giving a lady a compliment. I'd consider Scott a professional. You were lucky to be served by him, though he was infinately humble. Unfortunately, I've met many mediocre servers since then. There IS a difference between career servers and servers. Perhaps there should be a servers 'bar' exam. Hopefully, when you go out to eat, you'll get a professional career server.
Sounds like Scott was just a very proficient, old time @$$ kisser. That ain't art, it's just hustlin'.
To many bad experienced eating out, never again, I like to cook for myself and family, costs less and better taste and better idea what it is I am eating..
As someone who has been waiter for years and is now out of the industry, I can say that in general this statement is profoundly wrong. 99% of waiters will just walk away from a problem customer or crying baby, and are in fact instructed to do this. They do not get paid enough to deal with it, that customer likely doesn't have the money, or doesn't have the desire to tip. Most waiters will also bulls**t through their teeth to answer your questions unless the question has a simple answer, like "Yes, there are no red onions." Really that waiter is likely just waiting for the tip, realizes most people in the population is likely tipping the same regardless of the service, doesn't care what you think, who you are and if you're going to return and waiting to blow that tip on alcohol and other intoxicants to make it through another stressful day until he finds a better professional outlet. Now if you think the waiter cares otherwise, then he's mastered his art.
Tipped waiters are a relic of the past and quickly killing the food industry. By 2014 the industry will change, or perish.
Taking orders at McD's doesn't qualify you as being a waiter. If all the waiters had your attitude no one would eat out.
Tipped waiters are killing the food industry? That's hilarious. Whats up with 2014? Why not 2013 or 2018? Nothing is going to change 3 years from now and waiters/waitresses are most definitely not killing the food industry. Just as in any profession, there are bad servers, good servers and great servers. Take a doctor for example. He may score 72 on every test he has, but at the end of the day – he gets a doctorate. Is he just as good as the guy who aced every test? Do you ask that when you go to a doctor for the first time, what was your GPA? I know plenty of server who make 2-3 times as much annually as a person with a 4 year degree or better doing some job they hate.
Also, all servers don't go blow their money on alcohol or other "intoxicants" as you put it. Again – some will, but just like any other profession. You judge people based on their choice of profession before you have ever met them. They work hard and earn an honest dollar.
wow, "tipped waiters are killing the food industry" wow, "chain" waiters i do not consider to be real waiters, they are mostly just people with a "job' with i am sure very real aspirations of another career. a "real" waiter is a professional that is intense in their position and keep up with new trends and needs, they study and actually care deeply about the profession. just for example take the white house; when there are dinners for heads of state who do you think serves them? the kitchen staff? no there are professional waiters hired for the event, and you better know your stuff because that is not a group you want to be left out of, you will not be called again if you screw that one up. ever hear of french service? i doubt that the waiter from applebees could even tell you how it is done much less do it. so give the professionals their due and i for one pray to god that fine service will never never go away.
Dude, for real? Have you lost your mind? There will ALWAYS be an ENORMOUS demand for restaurants, and as the "slacker" generation ages, they will find that all they know how to make is PB&J sandwiches and ramen noodles. When they want something palatable, they will go home, or out. And "out" does NOT mean Taco Bell (for most). If anything is becoming a thing of the past, it's a home-cooked meal. As far as good waiters go, it takes the gift of gab, the ability to hustle, a good memory, and many other things. With you having such a negative outlook on it, all I can say is that either you weren't very good, or you are from an area or restaurant where the customers think $2 is a good tip on a $60 tab. And customers? Here's something for you, too! If you can't afford to, and aren't prepared to tip at least 15% of the TOTAL CHECK if you get decent service (20% or more if the service is really good) (there are tip scales available based on cost and quality of service – use one!), YOU CANNOT AFFORD TO GO OUT TO EAT! It part of the price, and is expected by your server, the restaurant, AND the government at tax time! That waiter/waitress did not get out of bed to come work for $2.35 an hour, likely has kids to feed, definitely has bills to pay, and is encouraged by me to spit in your food the next time you come in if you don't tip right. If you're just not willing to tip right, regardless of the circumstances, at least have the courtesy to let your server know that when you sit down, don't be rude or overly demanding, and give him/her a chance to work harder for the tables that actually MIGHT tip correctly. There is etiquette to eating out, and it is NOT your servers' single goal in life to make sure your stupid biscuits are warm!
And no, I am not a server, but I love one. I see how bad her feet hurt when she gets home from an 11-hour shift (including the 2-3 hours of side-work she has to do every shift), counting out a huge stack of $1 bills that come up to a grand total of $60, starving because the place she works doesn't give employee discounts, or even time to sit down and eat (much less use the restroom), and telling me the stories of all of her memorable customers that day. The rude ones, and the cute/funny/interesting ones. I'm a network engineer, which means I can read/stop/delete your email. You should pay attention, and make sure her story about you isn't about you being one of the rude people. And seriously, when your dinner is over, do you really want to hand your credit card to someone who will curse the ground you walk on as you leave?
It's an art if you're working in a fine dining restaurant. Waiters and waitresses there must be knowledgeable about wine and beverages, and know EVERYTHING about the food being served... the ingredients, where they originate from, the quality. Not just that, but they must also have an opinion on the food and beverages, and be able to make recommendations. The men and women who do the hard work of waiting on customers and accumulating that much knowledge should absolutely be respected as professionals.
However, waiting on tables isn't an "art" at Red Lobster. It's a job people work at when they have no other choice. They deserve to be treated with politeness and respect as does everyone in the service industry, but I definitely would not call what they do an "art."
Memorizing lists is not an art. Art is creativity. The waiters that can say they make waiting on people an "art" are the ones who are creative at their job and do things their coworkers CANT do because they possess a unique talent. Knowing the menu well is something a machine can do... or simply printing a menu with the descriptions already there.
My late brotherinlaw was a true proffessional waiter and an expert on wines. He worked as a waiter at a very fine restaurant in Seattle and would make as much as $500 on tips on a regular basis.
I just want the waiter to bring me my food & GO AWAY. Let me eat in PEACE. I'm sick of waiters telling me how tired/ busy/ constipated they are.
as a career or professional waiter, and the spouse of a waitress (She's an educator during the day, I will be in a year when my degree is finished) reading these threads has been fascinating. I have to say that I agree with most people on the thread. There is a wide spectrum of waiters, and the socio-economics of the customers typically determines the quality of server. No waiter with more than five years of experience will wait tables at a corporate chain, where the management is lousy, the food comes out of a bag, the clients are lured in with five dollar entrees, and there are hours of sidework. On a similar note, the highest end of fine dining has a fair share of snooty waiters who can come across as patronizing or rude. Typically they aren't doing this to offend you but because they have grown accustomed to clients with particular tastes who want to know the minute details of every aspect of their meal. To a non "foodie" this often smacks of pretentiousness and condescension, but to the super snooty globe trotting Amex black card carrying executives and the like, this is the expectation. At a fine dining local your server should never want to tell you anything. They should be unintrusive, efficient, knowledgeable and friendly. They should keep their descriptions brief and concise, and the service should be well timed and executed to appropriate etiquette standands (remove right, never backhand etc...) This kind of service when given to an entire restaurant of guests is an artform, a shuffling or juggling of priorities filled with improvisation and perils, where stresses can run extremely high yet your server is always calm, and you know you're in good hands. Waiters need to remember, the guests didn't come to make friends with the help, they came for the food and the atmosphere, you're just there to facilitate.
finally, someone gets it. these idiotic servers don't get it. just drop the food off, from time to time check the drinks (or don't even do that....i can ask), and leave me the bill in the end. it's not like i'm gonna tip anyway....your job is minimum wage for a reason. just do it and shut up...i do mine and don't beg for a tip.
@mike...i don't know where you live but your servers make minimum wage? really? in my state servers only make 2.13 an hour from the boss the rest of our "minimum wage" is from tips. seriously, though, where do you live because I want to move there
I don't feel it is an any more an art than any other job. Many customer service people deal with the things you mentioned and don't get tipped for it.
spoken like a customer service worker who's never waited tables........ good luck, go strap on an apron and handle a full section on a friday night and just when you're about to get your second or third turn and you think your brain is melting remember how cocky you were when you typed that!!!! You think that because you don't know that!!!!