Restaurant Service / Tipping Question

[FayeW]

Your idea of "doing there required job" is all wrong, Im very sorry to say. In the field you describe, the idea of tips is to not "do there job" but to add to it as to make the person you are working with feel happy and pleased with there visit. This is why I find it very hard to believe you were a manager, or waitress at all. I have a friend who went up the ranks as you claim you did, and he became district manager. The only thing he asked of the wait staff (beyond normal tasks) was to act happy even if they were not. You see (this is the part your missing) if a person is happy or pleased with a place, they come back, and tell others to come back. If a waiter is mad, boring, monotone or anything of that sort, it doesnt make you feel good, and you will not likely be coming back.

Oh, and if you tip low, or not at all, then you better not come back to the same place offen, esp where I live in NY.
Watch the movie "waiting" and youll see what I mean.

I am not missing anything. Certainly a person's attitude while doing their job is very important, especially when working with the general public. The ambiance they help create will set the tone for the dining experience. I get it.

What I think you are missing is that patrons are not obligated to tip. Leaving a tip, and how much you choose to leave, is entirely voluntary. As I have seen many, many references over the years to exceptional or "above and beyond" service I wanted to get an understanding for exactly what that means to the people who have experienced it. What I am suggesting is that people have become used to indifferent service, and have become used to tipping 15-20% for it. Then when someone gives attentive service they consider it to be exceptional. I disagree, and say that attentive service should be the minimum we expect.

I still think it is ridiculous that the waiter who brings a plate of salad gets tipped $4 less than the waiter who brought out a plate with steak on it. They've done the same job. Provided the same service. However, that is the way the tipping system currently works so there you go.

 

[mom2my3kids]

I couldn't care less what the hourly wage is of the person who is waiting on me. That is not my concern or responsibility. My responsibility is to tip appropriately for service provided. Personally, I consider percentage based tipping to be ridiculous. It requires absolutely zero additional effort to bring me a plate with a $30 steak on it instead of a $10 salad, yet by some calculations that would be worth an additional tip $4-$5. Doesn't that seem ludicrous to anybody else??

Just to clarify, I am not currently in the restaurant industry, however, if I could do any job I wanted just for the sheer pleasure of doing it, I would be a waitress.

Really!!! You would be a waitress just for the sheer pleasure of doing it..Let me give you one example of what we deal with on a daily basis..

Sunday(IHOP), Very Very busy lines out the door. I had my station completely taken care of. A fellow server asks me to get a drink order on a table that had been there maybe 2 minutes(she was triple sat at the same time). I said sure. I walk over there I said "Hello my name is Tammy, your server will be right with you may I get your drink order. The lady went off started cursing at me telling me it was about freaking(other f word) time and they were about ready to leave. I said I am sorry Mame we are very busy but I would be glad to run them right out to you. She screams I freaking guess a Mr.Pibb, I explained we had Coke,Sprite,Mellow Yellow, Root Beer and Orange.Then then yells at me with her arms in the arm, I guess a freaking Diet Coke. Her two young children's mouths were to the floor, I turn to go get her drinks and they decide to get up and leave. Now in saying all this I kept my cool, smiled and never once got smart with her. All the guest around her could not believe someone could act like that. Let me tell you I got some good tips from the other tables because of this. And it was not my table I was just being helpful to another server. Good service=15-20 percent of the bill..

 

[KimmyDisneyNerd]

So I was just thinking about something....
In Canada YOU def pay more for food. They have the GST (goods and services tax). This maybe why some people (from Canada) tip lower.
Not trying to argue, just was thinking about how much I hate paying that tax in Canada. Maybe this is why we see tipping differently here vs. Canada.

 

[Uncleromulus]

I'm reasonably sure this subject has arisen before in the American restaurant industry (including WDW) and the practice of server wages, menu prices and tipping hasn't changed much.
Perhaps someone on the boards with more insight into the restaurant business than I have might know why--

Fayew:
Assuming that the tipping practices continue, how would you really tip the servers if you don't tip on the entire bill? How would you arrive at a "correct" amount? Would the tip be the same (whatever it is) for the server who serves breakfast as it would be for the server who serves drinks, appetizers, the meal and dessert? That meal takes a bit longer than breakfast.
Now I can see your point about the "work" required per plate being sort of even. I'm just not sure what tipping system would work--that "better formula".

 

[FayeW]

I'm reasonably sure this subject has arisen before in the American restaurant industry (including WDW) and the practice of server wages, menu prices and tipping hasn't changed much.
Perhaps someone on the boards with more insight into the restaurant business than I have might know why--

Fayew:
Assuming that the tipping practices continue, how would you really tip the servers if you don't tip on the entire bill? How would you arrive at a "correct" amount? Would the tip be the same (whatever it is) for the server who serves breakfast as it would be for the server who serves drinks, appetizers, the meal and dessert? That meal takes a bit longer than breakfast.
Now I can see your point about the "work" required per plate being sort of even. I'm just not sure what tipping system would work--that "better formula".

I don't know either. It just seems that instead of using a tip as a means to reward good service we have bought into the mindset that we have to tip a specific amount or percentage in order to pay their wages. Obviously it's not a perfect system.

 

[FayeW]

Really!!! You would be a waitress just for the sheer pleasure of doing it..Let me give you one example of what we deal with on a daily basis..

Sunday(IHOP), Very Very busy lines out the door. I had my station completely taken care of. A fellow server asks me to get a drink order on a table that had been there maybe 2 minutes(she was triple sat at the same time). I said sure. I walk over there I said "Hello my name is Tammy, your server will be right with you may I get your drink order. The lady went off started cursing at me telling me it was about freaking(other f word) time and they were about ready to leave. I said I am sorry Mame we are very busy but I would be glad to run them right out to you. She screams I freaking guess a Mr.Pibb, I explained we had Coke,Sprite,Mellow Yellow, Root Beer and Orange.Then then yells at me with her arms in the arm, I guess a freaking Diet Coke. Her two young children's mouths were to the floor, I turn to go get her drinks and they decide to get up and leave. Now in saying all this I kept my cool, smiled and never once got smart with her. All the guest around her could not believe someone could act like that. Let me tell you I got some good tips from the other tables because of this. And it was not my table I was just being helpful to another server. Good service=15-20 percent of the bill..

Clearly the customer was a crack head or mentally disturbed. I worked in very busy family chain type restaurants with lines out the door most days for lunch and dinner. Sure, it wasn't all fun and games but I would do it again tomorrow if I didn't have it so good with my current career (work at home, for myself, and make a good dollar doing it). Yes it is hard physical work, but I enjoyed it.

 

[MickeyNicki]

DH and I do not do the dining plan and we tip 20% on all sit down meals, even buffets. If the server is doesnt bring drinks after I ask twice, doesnt clear the table promptly or doesnt come by once the food is delivered I will tip 15%.

My family owned restaurants and my sister is a server so I know how hard they work for their tips.

 

[FayeW]

So I was just thinking about something....
In Canada YOU def pay more for food. They have the GST (goods and services tax). This maybe why some people (from Canada) tip lower.
Not trying to argue, just was thinking about how much I hate paying that tax in Canada. Maybe this is why we see tipping differently here vs. Canada.

Actually, GST is 6%, so .60 for every $10 spent. Not exactly a budget buster. With PST (Provincial Sales Tax) as well, our total is 14% tax. That varies by province. I don't think that Alberta has PST at all. I have no idea how much Canadians tip when they are out of country, but I would suspect that in Canada we probably tip 10-15% of the total bill, including tax. If my total bill is $40, (which means my pre tax total was about $35) I'm probably leaving $5 or $6. That's 14% or more.

When we went to Florida, I tipped more. I didn't think the servers deserved it, but I did it. I am pretty sure I paid about 6 or 6.5% tax there, too so tax on food is not limited to Canada's GST.

Also, keep in mind that the menu price we pay is in Canadian dollars, and is usually the same menu price you pay for the same item in the US (at the chain stores like McD's, etc) so in reality, we are paying less for the same item than you are (when you factor in exchange rates). You guys are getting ripped off.

 

[FayeW]

DH and I do not do the dining plan and we tip 20% on all sit down meals, even buffets. If the server is doesnt bring drinks after I ask twice, doesnt clear the table promptly or doesnt come by once the food is delivered I will tip 15%.

My family owned restaurants and my sister is a server so I know how hard they work for their tips.

But you see, you are then rewarding bad service by tipping 15%! You shouldn't have to ask a second time for a drink, and the very MINIMUM service you should receive is for your server to check back to make sure your food is okay, and to take away your dirty dishes.

THIS is what is wrong with the service industry. People who INSIST on tipping excessively for bad service allow the servers to believe that level of service is acceptable. Then when you actually get the level of service you should have received in the first place, you think it is "exceptional" and then tip 25%!!! All of a sudden the new "standard" for service you should simply expect is to tip 25%!

 

[mom2my3kids]

Like I posted before , on the DDP tip is included no one should feel bad about not leaving any more then that. 18 percent is a good tip, but as a server I always leave more. But in general outside of disney if you get good service you leave anywhere between 15-20 percent of the bill. Now if you get bad service and not so good by all means leave what you feel they deserve.

 

[disgram]

Wow! I have read through this thread and am amazed at the different responses. We tip according to how we feel we were treated. Average, 15% Above, 20-25%. Now that being said, we will be on the DDP in August, and while they are supposed to be getting 18%, it is my understanding (from a thread some time ago), that that money comes to the wait staff once a month or something like that. So I don't feel bad leaving an extra 10 0r 15 dollars for a tip. I usually base it on the total cost of the meal before tax. If I were in their place, I would certianly appreciate that extra money.

 

[Bubbley4Disney]

I am not missing anything. Certainly a person's attitude while doing their job is very important, especially when working with the general public. The ambiance they help create will set the tone for the dining experience. I get it.

What I think you are missing is that patrons are not obligated to tip. Leaving a tip, and how much you choose to leave, is entirely voluntary. As I have seen many, many references over the years to exceptional or "above and beyond" service I wanted to get an understanding for exactly what that means to the people who have experienced it. What I am suggesting is that people have become used to indifferent service, and have become used to tipping 15-20% for it. Then when someone gives attentive service they consider it to be exceptional. I disagree, and say that attentive service should be the minimum we expect.

I still think it is ridiculous that the waiter who brings a plate of salad gets tipped $4 less than the waiter who brought out a plate with steak on it. They've done the same job. Provided the same service. However, that is the way the tipping system currently works so there you go.

I have always thought this exact same thing! I have found the service at Tony's in MK to be horrible on all occasions (about 4) and finally we have decided to never eat there again. The Hosts are busy and rude and the wait staff as soon as we told them we were on the DDP never even bothered bringing us bread or water or were very fast paced about anything. Then DDP tipped them 18%!!! If it were up to me they would have got 0%. Now the service at Sci Fi is always great! and the DDP tips them 18% but for a lower cost meal~~~ Tipping should not be based on the cost of the meal rather the service provided and whether or not they enhanced the meal or ruined it with bad attitudes, that expect a tip whether they are friendly and helpful or not. I am so glad Disney is considering removing the tip from DDP. The servers who are upset about it, are the ones who need an attitude adjustment. Obviously from reading this thread there are many people who would tip over the top when called for, including me.

 

[Mom of 3]

Anyone see the episode of "Third Rock From the Sun" where the guy goes to a restaurant and has a big pile of singles in the middle of his table. At the start of the meal the guy tells the waiter, "this could be your tip." Then every time the waiter doesn't provide good service he takes some of the singles away making sure that the waiter is aware that he is doing so.

Maybe we should start doing that when we all go out to restaurants.

 

[rewok]

Just curious, I've seen many people say they "feel bad because with dining plan the server doesn't get the tips money till payday", do you get a paycheck every night? I only get paid every other Thursday, and when I started my job it took 3 weeks before I got any money, what's different between that and a server getting tips on a paycheck?

 

[DiRTyBuNNy]

Just curious, I've seen many people say they "feel bad because with dining plan the server doesn't get the tips money till payday", do you get a paycheck every night? I only get paid every other Thursday, and when I started my job it took 3 weeks before I got any money, what's different between that and a server getting tips on a paycheck?

You know..I've never been a server so I'll have to ask my wife how that's any different. Can anyone who knows chime in?

--Mr. DB

 

[mom2my3kids]

That is one of the few benefits of being a server you get tips everyday instead of one big paycheck. But in saying that you can't depend on tips as you can a 40 hour paycheck your money differs daily.

 

[AKL_obsessed]

DH and I do not do the dining plan and we tip 20% on all sit down meals, even buffets. If the server is doesnt bring drinks after I ask twice, doesnt clear the table promptly or doesnt come by once the food is delivered I will tip 15%.

My family owned restaurants and my sister is a server so I know how hard they work for their tips.

Oh no....15% is way too generous for that type of treatment. If I have to ask twice for a refill and you cant bother to keep the table clean your tip is gone. Not reduced. G-o-n-e.
Perfect example. We went to Outback the other night, my husband and I. Our server didnt even show his face for almost 10 minutes after we were seated. When he did we figured we'd better get our order in before he disappeared again. He had to repeat our order 3 times before he could get it right....right there at the table!!! It then took a good 5 minutes more before we had our first drinks (a coke and a water....not hard to whip up here....). He never returned to check on food (which was brought by somebody else who refilled our drinks for us) until we were done with dinner. Never asked if we wanted dessert or coffee, just delivered the check. That was the only thing he did promptly...
He received no tip.....as he shouldnt have. He spent about a total of 2 minutes at our table over an hour and a half.

But you see, you are then rewarding bad service by tipping 15%! You shouldn't have to ask a second time for a drink, and the very MINIMUM service you should receive is for your server to check back to make sure your food is okay, and to take away your dirty dishes.

THIS is what is wrong with the service industry. People who INSIST on tipping excessively for bad service allow the servers to believe that level of service is acceptable. Then when you actually get the level of service you should have received in the first place, you think it is "exceptional" and then tip 25%!!! All of a sudden the new "standard" for service you should simply expect is to tip 25%!

Exactly! Dont reward the bad behaviour! Save your $ for those who actually work to earn it from you. Who take the extra time and be attentive and do their job the way it SHOULD be done.

 

[CAJUNBLAZE]

Let me give you another way at looking at things. Most of america gets paid an hourly wage. I tip according to this scale. 1 dollar min per person is the min. ( of course if we didnt see server during meal empty drinks left unattended..no tip) Then I base the tip hourly. It works out really well. In the nicer 5 star eateries you will stay longer so tips will reflect that. base your "hourly rate on service then subtract your min." My father used to take a bunch of ones to dinner and everytime the server did something good he would put a dollar bill on the table, we always had great service!
Ex:
Ihop $1-2 an hour per person
Chain rest. w/server and bus boy $2-3 per person
above avg rest $3-4 hour per person w/ server bus boy bartender
5 star w/ server bus boy food carrier bartender $5-7 hour per person
Also dont be afraid to adjust for mishaps.
child spills drink add a couple of dollars.
wrong order deduct a couple of bucks.

 

[just another guy]

Anyone see the episode of "Third Rock From the Sun" where the guy goes to a restaurant and has a big pile of singles in the middle of his table. At the start of the meal the guy tells the waiter, "this could be your tip." Then every time the waiter doesn't provide good service he takes some of the singles away making sure that the waiter is aware that he is doing so.

Maybe we should start doing that when we all go out to restaurants.

That would never work as the american public is stupid. Maybe its just me, but when I'm at a place of business, and something happens that I don't like, I can typically see the reasoning behind it. For example, lets say I go to Office Max, and there is only one register open, and a long line. Some people would start complaining, etc. I can understand that a manager has to deal with a certain amount of labor hours, and at the time I'm in there, there just happens to be several others wanting to pay at the same time.

Getting back to serving(which I did for 6 years at a handful of chain restaurants), if I'm walking out of a side station, with drinks for 12, and I see a table of two just got sat, I would tell them I'll be with them in a minute. I then have to hand out 12 drinks, and get their food orders. If I then walked back to the table of 2, and he said, "You've already lost $2 for not being here soon enough" I would tell him to **** off. Honestly, there are a lot of people out there who can't open their eyes, and put themselves in someones shoes. I once had a business man at lunch who I could tell was in a bad mood from the start. 20 minutes later, the food runner dropped off his salad. I stop by there a second later, and he asks me, "whats to ****ing hard about your job you can't remember no ****ing tomatoes?" I walked off, printed up his check(which clearly shows NO TOMATOES on it), dropped it off at his table, and told him to go ask the chefs. I walked away, and told me manager to go deal with him. He flagged me down a couple minutes later and apologized. If I wasn't so rude and front with him, he never would have learned.

 

[Bubbley4Disney]

Maybe the guy that was having a bad day shouldn't have addressed his frustation at the waiter for the fact that his salad was wrong, But he had a right to be irritated. When most people GO on Vacation, and out to eat they want to have a pleasant experience with Pleasant Servers.
Obviously waiting tables isn't always fun, (Yes I have done it, And the tips were always GREAT! even when a few didn't tip, Because some people just don't tip period.)
If Servers can relay info to the cooks and food is done right and served with a smile... Everyone is Happy and Tipped accordingly. If the wait staff isn't being tipped becuase of the Chef's that is between the Chef and the Server.