Tipping for bad service

[mickeyfan2]

I always leave a small token so they know that I tipped and not an oversite. This way they know I got bad service.

 

[Dukesmom]

Sheer ignorance.....sorry that all of you good people of the South have to be placed in the same geographical category as this person, we won't hold it against you!

As for tipping, servers pay income tax on a minimum of 8% of their sales, whether they receive tips on those sales or not. It's that simple, I never tip less even for bad service because IMO tips are not a courtesy to the server, but rather a vital portion of their livelihood. I have lived off of tip income and never forgotten how challenging and all-too-often thankless a job it is, so perhaps I'm more understanding than most. No point in arguing why tipping is what it is in our society, because that's just the way it is!

Ever had a bad day at the office or plant or wherever it is you work? So do servers, think about that next time you try to "prove a point" by leaving 3 pennies.

 

[reginaastralis]

Does anyone here honestly believe that a good server is DW is not making good money?? I have a friend who works in a tourist place in DC-- she averages 200-250 a night she works. More on the weekends, sometimes a $1000 less on Monday and Tuesday 100. Yes folks that's a night. Think about it you tip 15% or more on a bill of $100, most servers handle anywhere from 5-10 tables depending on type of resturant. OK say the server has 6 tables at $100 each that $15*6=$90 that's an hour folks not a night then add in that most severs work a 4-8 hour shift. Don't get me wrong they work HARD for that money but it's still good money. $90 a hour think about that. Teachers in most places do not make that much or anywhere close to that much. A server at LC, CR, CRT and CG could make that easily. At the buffets it's proably a little less, but they would have more tables. THose who aren't good severs need to not be tipped as well so that they go into a different type of job. Those that are good and get the dream job of a disney fancy resturant make good money trust me. Don't tip or leave very little if the service was that bad. That's the only way the server will know they are bad unless you tell them. They will either quit or get better. But do NOT use the we need this money to make ends meet for tips that aren't deserved. If a server needs tip money to get by and most do then they should give good or better service if not I tip accordingly.

I"m honestly dying to work for Disney. Not only for the money , but for the atmosphere. Now, if I could find a free baby sitter in Orlando, I'd be willing to make the move. Too bad my momma won't move to Orlando, lol.

Ah well, maybe when my daughter is a bit older.

Amanda

 

[Amyg]

As for tipping, servers pay income tax on a minimum of 8% of their sales, whether they receive tips on those sales or not. It's that simple, I never tip less even for bad service because IMO tips are not a courtesy to the server, but rather a vital portion of their livelihood. I have lived off of tip income and never forgotten how challenging and all-too-often thankless a job it is, so perhaps I'm more understanding than most. No point in arguing why tipping is what it is in our society, because that's just the way it is!

Ever had a bad day at the office or plant or wherever it is you work? So do servers, think about that next time you try to "prove a point" by leaving 3 pennies.

But everyone can choose this service job or do something else IMHO. If someone else put you in a bad mood, don't put it out on me. And now some counter service places have tips jars!

 

[sleepydog25]

Here's a story to further this thread:

I took a trip to Europe back in '91 with friends, and four of us took a side trip into Bratislava. For lunch, we chose a nice restaurant in front of a hotel and dined al fresco. We were seated by the head waiter--a very officious looking man--and soon had our server (who had us call him Charles) pouring us wine. One of our group spoke German, as did Charles (he also spoke a bit of English), so we managed to find out that he made a little over $90 a month (U.S.) total--that was his combined wage and tips.

Meanwhile, he kept stealing glances at the head waiter, as if expecting some sort of recrimination at any moment. And as we watched all this unfold, we could see each of the servers take their tip money to the head waiter, giving him approximately half of what each made! I'm sure you're wondering what the head waiter did? Seat tables and occasionally talk to patrons. He never checked in the kitchen, never bused a table, never served a plate, never poured a drink.

After a delightful meal of pork schnitzel and cabbage, paired with a lovely Rhone white, then ending with a pastry for dessert w/coffee, we hatched a plan. We left money on the table for the meal (which by the way was slightly over $16 for four us!) along with a hefty tip. Charles took care of the check after busing the table, then walked straight to the head waiter to tip him out. As we left, we each shook Charles' hand and thanked him--it was clear we weren't locals so it didn't seem out of order to do this. I was the last of our group to shake his hand and, according to plan, I had palmed a $20 bill. When he shook my hand, he had a puzzled look for all of about two seconds, then he looked down. His eyes got huge, and his first thought at that moment was to look over at the head waiter whose gaze was elsewhere. Charles looked back at me, then at the others in my group, and gave us a very warm "thank you."

My point is this: sometimes we need to look beyond the obvious when tipping. Personally, I believe dining out at a sit down restaurant is a bit of a luxury, regardless of the quality of the restaurant. Therefore, I go out to eat planning to tip 20% as part of that experience--a little less if the service is truly slow or more if the service is superb. And on occasion, I find that tipping those who make the meal pleasurable may go beyond the server, for if I have someone who keeps my drink glass filled throughout the meal, I will tip her/him on the side. Or if my server has been tremendous, I make sure to leave a larger tip and, most importantly, tell the server to his/her face that the service was exemplary. I can't tell you how many times I've had the biggest smiles of appreciation from servers when you let them know you thought they had done a great job. Well, that's my two cents' worth (or should that be my 20%' worth? ). aw:

 

[Aliki]

About not penalizing the server for the cook's mistake -
The server is the customer's advocate in the kitchen. If I ask for my dinner a certain way (no onions in my salad, sauce on the side, whatever), I personally have no way of checking with the cook to make sure it gets cooked and plated the way I requested. That's part of my server's job - he or she is supposed to check my food before it leaves the kitchen to make sure it's right. If he or she fails to notice that my order isn't right, then yes, I think that's their fault.

But I guess the problem would then be that if the cook put onions on your salad, a good server would spot it and request another salad; and then your salad would arrive late (because the cook would go through the other orders first before getting back to yours) and then you'd penalize the server for bringing out your salad late.

This is particularly worse when it is the main entree and the cook goofs up. Then the server is faced with the horrible dilemna of either serving your meal late (while all the other people at your table get theirs), holding everybody's meal, or trying to explain why you now have onions on your burger. You see what I mean? It's a tough situation any way you cut it.

 

[LiteBrite]

But I guess the problem would then be that if the cook put onions on your salad, a good server would spot it and request another salad; and then your salad would arrive late (because the cook would go through the other orders first before getting back to yours) and then you'd penalize the server for bringing out your salad late.

This is particularly worse when it is the main entree and the cook goofs up. Then the server is faced with the horrible dilemna of either serving your meal late (while all the other people at your table get theirs), holding everybody's meal, or trying to explain why you now have onions on your burger. You see what I mean? It's a tough situation any way you cut it.

Yes, I agree that it's an awkward situation for the server and the customer alike. Like I said, I was a server and I remember what a pain something like that was. I'm only saying that if my food comes out wrong, then that tells me the server didn't take the time to check to make sure it was right (which, IMO is part of their job), or else they saw it and just did nothing about it. Obviously if the kitchen goofs up an order it's going to throw a spanner in the works of delivering the meal, but it's still the server's job to make sure it's fixed somehow. A simple explanation at the table with an apology will usually smooth things over, especially if there's a rush put on the order if it has to be re-done. In a case like that, my order should be moved to the front of the queue in the kitchen. The server may or may not be able to make that happen, but I'd like to at least feel like they're doing their best to make it better.

 

[Uncleromulus]

Litebrite and Alki:
Most other diners I know would probably be screaming bloody murder at the server--whether or not the server recognized the mistake and attempted to smooth things over, or if they simply missed it entirely.
Part of the "job" I suppose--abuse from patrons.
Which is why, in no way, shape or form would I have ever considered being a server and waiting on the sorts of diners I see all the time. Doubt I would have lasted most of one evening!!

 

[LiteBrite]

Litebrite and Alki:
Most other diners I know would probably be screaming bloody murder at the server--whether or not the server recognized the mistake and attempted to smooth things over, or if they simply missed it entirely.
Part of the "job" I suppose--abuse from patrons.
Which is why, in no way, shape or form would I have ever considered being a server and waiting on the sorts of diners I see all the time. Doubt I would have lasted most of one evening!!

All I can say to that is amen, brother. It's been almost 20 years since my last day as a server, and I deeply hope never to be there again. God bless them.

 

[disneyfav4ever]

In a case like that, my order should be moved to the front of the queue in the kitchen. The server may or may not be able to make that happen, but I'd like to at least feel like they're doing their best to make it better.

I agree.

 

[jann1033]

had to post this....www.bitterwaitress.com even gives a list of bad tippers...some were 10-13% for my area..hope no one is on it oh and didn't see any from disney

 

[jann1033]

I think this is the exception...most managers are most eager to hear about issues with meals or service. If they don't care then I definatley won't go back..

case in point as to the worthlessness about telling the manager.. last night we went to a little italian place, first time we had been there.not cheap for our area, most entrees in the $12-15 range

our pasta was freezing cold..the sauce was hot but the pasta was cold and my husband's was not done( not al dente, still crunchy hard in the middle) i asked the waitress to heat mine up ( complainer that i am) she was a fine waitress and did it but never asked husband if his was ok so he just ate it (nice guy that he is) on our way out (left 20%tip) he kindly (I'm the big mouth... husband rarely even raises his voice) told the OWNER who was standing by the hostess ringing us up it was the first time we were there and just had some constuctive comments( as a business owner he likes to know what cust. think blah blah blah) told her the bread and sauce were very good but the pasta a problem as it was cold and his not cooked through....(this is an italian rest. they should know how to cook the main dish they serve ) she looked at him like "drop dead" and turned her back to him.


so do we just pick all the bad ones ?????

 

[Laurajean1014]

We leave between 15-20% on tipping. We generelly get good to excellent service.

Last night, server was excellent at Outback. We gave him a 22% tip.

If it was bad, probably 10-15%.