Tipping in restaurants

[CathrynRose]

Those of you whom are servers:

Are your CC tips reported at 100%? And are your tips reported, nightly?

I'm having a hard time believing I am the only one whom worked at several places, that all did this.

 

[LuvCuteBoys]

The thing is...if we didn't HAVE to be nice, in order to receive a decent tip, then we probably wouldn't be, sometimes.

Your job description doesn't require you to be nice? I know mine does and I don't even get a box of Christmas cookies, let alone a monetary tip.

 

[phorsenuf]

please remember, WE DO NOT EVEN MAKE MINIMUM WAGE.

(and, uh, just speaking for myself here, but i have a REALLY good memory...if you gyp me on a tip and i see you back a week later, I REMEMBER. you really wanna be that person nobody wants to wait on?)

And here's a prime example of why servers get a bad rap.
(and yes, I used to be a server)

 

[bethbuchall]

Haven't read the rest of the thread, but I wanted to comment on this. I mentioned that last night my bill came to $10.09 and I left $15 on the table. That's a 50% tip, but it was also only $5.

I got a $7 sandwich and a $2.50 coke that I had refilled once. As a comparison, one of the friends I went with had a steak and two beers. I'm not sure what her food total came to, but I know it was more than $10. The waitress didn't have to do anything more for my friend than she did for me, but based on standard tipping practice, the tip my friend left would have been a lot more because of the cost of her food.

That's silly to me. I didn't order the sandwich because it was cheaper. I ordered it because it appealed to me.

This is why I think tipping is sort of ridiculous. The amount of money you spend is not always in direct proportion with the amount of work your waiter/waitress does for you.

I tend to agree with this. We are cheap here and rarely go out to eat. When we do, we go to inexpensive restaurants and don't order drinks, appetizers, or desserts. That means that I "overtip" by quite a bit if you only look at the tip as a percentage of the bill. It takes as much effort to bring me a glass of water and keep it filled as it does a $3.00 Coke. There is one local diner that has a great breakfast for less than $4.00. I usually tip at least 75% there.

 

[Ember]

please remember, WE DO NOT EVEN MAKE MINIMUM WAGE. Here in MA, it's $2.63 an hour...

In Canada they do. Which means where I am a server is making a minimum of $8.80/hour. With tips, I know a few servers who make more than I do as a teacher. (Not that I'd trade, I love what I do.) I'm just saying that for unskilled labor, that's a pretty darn good salary.

I never worked as wait staff, but I did work retail for years. I would interact with customers, shop with them, fetch different sizes, process the sales etc.. When I worked at a bath specialty store I also did custom made baskets. There were times I was with a customer for over an hour. Why is the service I provided worth less than that of a food server?

Anyway, the debate is pointless. As I said before, I cave to the social pressure of tipping, I just don't agree with it. So the battle over customers tipping isn't really about me - I always tip.

 

[Tink888]

JMO - I think 15% is the standard and that's usually what we leave when we eat out. Exceptional service a little more, bad service a little less but always something. I personally would NEVER not leave anything.

I kind of agree with the other poster about tipping getting ridiculous. Really, in a restaurant the percentage of the tip isn't even based on service, it's based on the price of the meal. The server at Bob Evans is working just as hard as the server at Red Lobster or the signature restaurants at Disney, sometimes the service is even better, yet those servers receive a significantly lower tip because of the price of the meal.

My sister is a server, she's good at it, works hard and makes a good living. Sometimes she receives really awesome tips, sometimes a little less than 15% and sometimes people stiff her altogether. She chose to be a server because she liked the hours, it was flexible and for the money.

It really irks me to hear servers say if you can't afford the tip, you shouldn't eat out when talking about tip percentages. I've haven't served but I do realize what a tough job it is and I have worked in retail and customer service. Sometimes I think there are some servers (not all) who forget that the customer has so many choices when it comes to dining out. Thousands of restaurants, high end, low end, take out, stay at home.

I can totally understand being ticked about receiving no tip at all but I would much rather have you at my table, in my restaurant leaving what you can afford in good conscious than empty tables, no tips at all and ultimately no job. JMHO

 

[paintnolish]

I do remember the ones who tip poorly and yes, the worst offender are well known, but someone has to wait on them. Nobody at our establishment EVER treats anyone differently, though. It's just that you know, going into it, the tip isn't going to be good. You just hope for the best from your other tables!
CathrynRose- We report tips nightly. When we clock out, the computer has already calculted our CC with a minimum amount off of the cash tables. So, yes, sometimes I bring home more than the computer thinks, while other times it is less. It balances out. Also, we do tip share with the bussers, food runners, and bar.

 

[CathrynRose]

The server at Bob Evans is working just as hard as the server at Red Lobster or the signature restaurants at Disney, sometimes the service is even better, yet those servers receive a significantly lower tip because of the price of the meal.



It really irks me to hear servers say if you can't afford the tip, you shouldn't eat out when talking about tip percentages.

RE: Bob Evan versus The Fancy Joint - Generally (and most people should notice this) servers 'work up to' fancier places. So, yeah - they may work just as hard, but Bob Evans will hire you with no experience. Fancy Joint will not.

Just like any job - you'd work your way up, within the company. The restaurant industry in a whole, is that company. You leave and go to a better place as your experience get's better. That's your raise, KWIM?

I started at Olive Garden (bartending, actually) - went to Outback - then onto the fancy Steak/Chop place - all along bartending and serving, then left serving altogether, to bartend at exclusively bars. Does that make sense?

And it may irk you - but as a former service worker, that's how we feel. You are paying for a service. You sit there, while we fill your drinks, bring you extra dressing, show you our wine list with knowledge. Your tip can of course be based on this service you are provided, but you are being provided a service.

 

[disney1990]

My theory is, if you can't afford the tip, then you can't afford the meal.

I have always lived by this rule.

 

[mjkacmom]

When did the standard tipping amount change? Didn't it use to be a standard 10% tip a long time ago, then it went to 15%? I remember 15% was the standard for great service when I was in college in the 80s, but now it seems some think 20% should be standard for any service, no matter how bad.

How long until 25% or 30% will be considered standard?

I'm 42, and can't remember a time when the average tip wasn't 15%. I've never heard of 10% being the norm.

 

[LuvCuteBoys]

never mind.

 

[mjkacmom]

I kind of agree with the other poster about tipping getting ridiculous. Really, in a restaurant the percentage of the tip isn't even based on service, it's based on the price of the meal. The server at Bob Evans is working just as hard as the server at Red Lobster or the signature restaurants at Disney, sometimes the service is even better, yet those servers receive a significantly lower tip because of the price of the meal.

The more expensive the restaurant, the less tables a waiter will have, and the less it will turn over. So, a waiter in Bob Evans might have 4 times the amount of tables than a waiter in a more expensive place, so even though his individual table tips will be less than the more expensive place, he'll have more tables to make up for it.

 

[paintnolish]

The more expensive the restaurant, the less tables a waiter will have, and the less it will turn over. So, a waiter in Bob Evans might have 4 times the amount of tables than a waiter in a more expensive place, so even though his individual table tips will be less than the more expensive place, he'll have more tables to make up for it.

We have a 3 table section because we want to be able to give you excellent service and ours is not the type of restaurant that most people rush in an out of, so they are usually at the table longer. And, yes, at least at our establishment, a lot more is expected of us than at many restaurants. We have written tests on the menu (ingredients, descriptions, etc) and wine list. Our restaurant is extremely stict on everything from the dress to the service.

 

[LuvCuteBoys]

But I would expect that your employer should be paying you more at the fancy restaurant... is that not the case? The consumer is responsible for the increase and not the employer?

And before anyone thinks I'm being snotty, cuz I'm not... you aren't really doing more for the customer. Your job requires you to know more and to adhere to a stricter dress code, etc. But the whole argument all along was that the server works their butt off. That happens in either restaurant, regardless of what you are required to wear.

That's why the comment was made that the tip shouldn't always be based on the price of the meal.

 

[paintnolish]

Yes, you are paying for a more expensive, better quality food at a "nice" restaurant (in theory). You are also paying for better, more knowledgeable service. I know I do more than servers at places like, let's just say Bob Evans (not that there is anything wrong with it- just an example here- the servers there work hard, too). For example, they are not running alcohol and multiple courses. Also, as I said earlier, the restaurant I work at is very strict with their steps of service. What a guest might think is a "nice touch" is actually a planned step of service. For instance, when we clear the table, it must be all done at once, so you have to gather enough servers to "swoop in" and get it all. We then "crumb" the table, making a pass over the table to remove all of the crumbs (so you can put your arms on there without getting crumbs stuck to them). We then box your leftovers and return them to you. Not that this saves anyone's life or is the entireity of my job, mind you. They are just a few examples of some of the things we do that set up apart and warrant 20% when executed properly. I am really not complaining, at least about the guests where I work. Everyone maintains a 18.5% average or higher on a regular basis, so we must be doing something right!

 

[happygirl]

Yes, you are paying for a more expensive, better quality food at a "nice" restaurant (in theory). You are also paying for better, more knowledgeable service. I know I do more than servers at places like, let's just say Bob Evans (not that there is anything wrong with it- just an example here- the servers there work hard, too). For example, they are not running alcohol and multiple courses. Also, as I said earlier, the restaurant I work at is very strict with their steps of service. What a guest might think is a "nice touch" is actually a planned step of service. For instance, when we clear the table, it must be all done at once, so you have to gather enough servers to "swoop in" and get it all. We then "crumb" the table, making a pass over the table to remove all of the crumbs (so you can put your arms on there without getting crumbs stuck to them). We then box your leftovers and return them to you. Not that this saves anyone's life or is the entireity of my job, mind you. They are just a few examples of some of the things we do that set up apart and warrant 20% when executed properly. I am really not complaining, at least about the guests where I work. Everyone maintains a 18.5% average or higher on a regular basis, so we must be doing something right!

Actually Bob Evans has started serving apptizers and they serve dessert so techincally they do several just as many course as other places. In fact I have worked at Bob Evans Ryan's Steakhouse and Buffet, Colton Steakhouse and Grill and Ruby Tuesday. Every restaurant I have ever worked out we box up leftovers for the customer. In all the places I have worked I didn't work harder in one restaurant then another.

 

[disneychrista]

What I want to know is why is the tip based on the cost of the meal and not the actual service received? Is the server at Denny's bringing me my $5 grand slam doing less work then the server bringing me a $20 steak?

 

[happygirl]

What I want to know is why is the tip based on the cost of the meal and not the actual service received? Is the server at Denny's bringing me my $5 grand slam doing less work then the server bringing me a $20 steak?

Actually, the hardest place I think I served was Ryans it was a huge buffet you had to keep on top of there plates. If you didn't there would be tons of plates stacked to the ceiling. I got tipped the least there because it was biuffet and servers don't do anything. that was there excues

 

[Tink888]

RE: Bob Evan versus The Fancy Joint - Generally (and most people should notice this) servers 'work up to' fancier places. So, yeah - they may work just as hard, but Bob Evans will hire you with no experience. Fancy Joint will not.

Just like any job - you'd work your way up, within the company. The restaurant industry in a whole, is that company. You leave and go to a better place as your experience get's better. That's your raise, KWIM?

I started at Olive Garden (bartending, actually) - went to Outback - then onto the fancy Steak/Chop place - all along bartending and serving, then left serving altogether, to bartend at exclusively bars. Does that make sense?

And it may irk you - but as a former service worker, that's how we feel. You are paying for a service. You sit there, while we fill your drinks, bring you extra dressing, show you our wine list with knowledge. Your tip can of course be based on this service you are provided, but you are being provided a service.

Re the first few paragraphs - Thanks, yes that does make sense.

I get that's how you feel. And if a bunch of servers are venting about it at the end of a shift, I get that too. Everyone has gripes and vents about work. That's understandable. My problem is when that feeling/attitude comes across to the customer or potential customers. Servers do provide a service, most provide an excellent one at that and yes, they absolutely do deserve and rely on tips to live because they are underpaid as far as wages go. However, a tip is just that. A gratuity based on the level of service a customer feels they received. The industry turned the tip into a living wage, not the customer.

So as a consumer when I hear servers talk about what they should be getting and how if what they get isn't enough, it leaves a bad feeling you know? I'm not trying to pick on servers. It comes down to any kind of customer service. If the person getting paid minimum wage to bag groceries comes across like they're doing me a huge favor by bagging my groceries, it makes me want to shop someplace else KWIM? And in doing my own job I know that no matter what aspects of the job I don't like, or even difficult clients, I can never come across that way outside of venting to my co-workers because if I do, those clients can always go somewhere else and then I'm out of luck. I need them a lot more than they need me.

And again, I really am not trying to pick on servers because I hear the horror stories from my sister all the time and I do realize how tough it can be and how much they do so I hope I'm not coming across that way. It's just that I hear that comment from servers a lot and once it's taken beyond conversation among servers and onto potential customers, it creates a negative perception. I hope that came across okay because I really am not trying to be rude or anything.

 

[LuvCuteBoys]

What I want to know is why is the tip based on the cost of the meal and not the actual service received? Is the server at Denny's bringing me my $5 grand slam doing less work then the server bringing me a $20 steak?

That was my point as well.

Tink888... agreed, 100%