Tipping in restaurants

[paintnolish]

Smidgy- Thanks for clarifying. I'd be happy to serve your table!

 

[FireDancer]

Here are my views on tipping:

I don't tip for carryout.

I tip completely based on my dining experience. This includes service, correctness of order, food quality. All are part of the experience. If the kitchen makes my order incorrectly I expect my server to notice it and have them redo it. If they do it will increase their tip. If it makes it to my table and I have to send it back the tip takes a hit.

Bad food, bad service, or incorrect food all will decrease the tip. True, some of them aren't the servers fault but that is life. If someone works on commission they could do everything perfectly but lose their compensation because the shipping or finance department screws up. It wasn't their fault but they had to take the hit because the customer wasn't served. If part of someone's salary is stock they could meet all of their goals and their department can have a great year. If another department screws up badly enough to effect the stock price through no fault of their own their compensation goes down. None of them are "fair" but they are all part of life.

It takes a lot for me to leave no tip but people often forget that any tip at all is optional, that is why it is called gratuity. None should be expected as to expect it takes away from the who origination of the practice.

 

[disneyfav4ever]

Here are my views on tipping:

I don't tip for carryout.

I tip completely based on my dining experience. This includes service, correctness of order, food quality. All are part of the experience. If the kitchen makes my order incorrectly I expect my server to notice it and have them redo it. If they do it will increase their tip. If it makes it to my table and I have to send it back the tip takes a hit.

Bad food, bad service, or incorrect food all will decrease the tip. True, some of them aren't the servers fault but that is life. If someone works on commission they could do everything perfectly but lose their compensation because the shipping or finance department screws up. It wasn't their fault but they had to take the hit because the customer wasn't served. If part of someone's salary is stock they could meet all of their goals and their department can have a great year. If another department screws up badly enough to effect the stock price through no fault of their own their compensation goes down. None of them are "fair" but they are all part of life.

It takes a lot for me to leave no tip but people often forget that any tip at all is optional, that is why it is called gratuity. None should be expected as to expect it takes away from the who origination of the practice.

But I don't get how you can base the tip on bad food. That is not a service issue.

 

[Skywalker]

But I don't get how you can base the tip on bad food. That is not a service issue.

I see nothing wrong with basing your tips on the entire experience, including the food. What about the other way...if I told the server part of the reason she was getting such a large tip was because the food was perfect, would she say "oh no no I had nothing to do with that" and return the tip? I don't think so.

 

[Katieinwonderland]

I'm a server and I wanted to put a slightly different spin on it.

I usually average a 20% tip rate. Some tables I get more than 20%, some I only get 15-18%, but 20% is the average. I work my butt off for my tables; my philosophy is that a guest should never have to ask for anything. They shouldn't have to ask for ketchup, or a refill, or a steak knife. I think I do a good job, and when my average tip is 20%, I feel like the guest thinks I did a good job too.

So if I get something like 10%, or worse, nothing but change - I worry. I worry that perhaps I forgot something, or my table didn't think I was attentive enough. If the table was from another country where I know tipping isn't the norm, I might conclude that it wasn't to do with me, but otherwise it will bother me.

So when you decide to leave me less than 15% because "we deserve a pay cut too due to the economy", you're basically telling me that you didn't think I was that great. And since my managers get to view my tips, you're also telling them you didn't think I did that great a job. Then I get to answer to them!

 

[MIGrandma]

Here are my views on tipping:

I don't tip for carryout.

I tip completely based on my dining experience. This includes service, correctness of order, food quality. All are part of the experience. If the kitchen makes my order incorrectly I expect my server to notice it and have them redo it. If they do it will increase their tip. If it makes it to my table and I have to send it back the tip takes a hit.

Bad food, bad service, or incorrect food all will decrease the tip. True, some of them aren't the servers fault but that is life. If someone works on commission they could do everything perfectly but lose their compensation because the shipping or finance department screws up. It wasn't their fault but they had to take the hit because the customer wasn't served. If part of someone's salary is stock they could meet all of their goals and their department can have a great year. If another department screws up badly enough to effect the stock price through no fault of their own their compensation goes down. None of them are "fair" but they are all part of life.

It takes a lot for me to leave no tip but people often forget that any tip at all is optional, that is why it is called gratuity. None should be expected as to expect it takes away from the who origination of the practice.

So, if you order a steak medium you want me to cut into it, to make sure it's medium, before I bring it to you so no incorrect food reaches your table and you have to send it back, right?

Servers do not have x-ray vision. Sometimes there may be something wrong with the order that we can't see.

Someone orders an omelet with ham, mushrooms and onions. It comes to the table without mushrooms. The server couldn't see that. You're still going to decrease her tip because the cook forgot to put the mushrooms in the omelet and it made it to your table without the server "noticing?"

Sorry, but that kind of mentallity is one of the main reasons I'm glad I'm not "in the business" any longer!

 

[mikehn]

So, if you order a steak medium you want me to cut into it, to make sure it's medium, before I bring it to you so no incorrect food reaches your table and you have to send it back, right?

Servers do not have x-ray vision. Sometimes there may be something wrong with the order that we can't see.

Someone orders an omelet with ham, mushrooms and onions. It comes to the table without mushrooms. The server couldn't see that. You're still going to decrease her tip because the cook forgot to put the mushrooms in the omelet and it made it to your table without the server "noticing?"

Sorry, but that kind of mentallity is one of the main reasons I'm glad I'm not "in the business" any longer!

Yes, I expect all of that. You get it wrong, make it right!

 

[kaytieeldr]

I see nothing wrong with basing your tips on the entire experience, including the food. What about the other way...if I told the server part of the reason she was getting such a large tip was because the food was perfect, would she say "oh no no I had nothing to do with that" and return the tip? I don't think so.

Have you ever actually said that? Please do, next time the occasion arises, and let us know the result.

 

[disneyfav4ever]

Yes, I expect all of that. You get it wrong, make it right!

But that isn't the server getting it wrong, that's the cook getting it wrong! And it would be really hard for the server to tell it was wrong without cutting into the food, which personally, I wouldn't want them doing.

Most servers check on you shortly after you recieve your food to make sure it's prepared correctly. That is good service.

 

[mikehn]

But that isn't the server getting it wrong, that's the cook getting it wrong! And it would be really hard for the server to tell it was wrong without cutting into the food, which personally, I wouldn't want them doing.

Most servers check on you shortly after you recieve your food to make sure it's prepared correctly. That is good service.

First of all, a professional chef knows how to prepare a meal, without anyone having to cut into it. Second, the server represents the restaurant as a whole, from the preparation of the meal all the way to the service. They are the interface between the customer and the restaurant. If there's a problem, its their job to do whatever is necessary to make it right, whether that be telling the chef to do it over, or whatever.

If you are my server, and my meal comes out wrong, are you going to tell me, 'tough luck, its the chefs fault' ?

 

[disneyfav4ever]

First of all, a professional chef knows how to prepare a meal, without anyone having to cut into it. Second, the server represents the restaurant as a whole, from the preparation of the meal all the way to the service. They are the interface between the customer and the restaurant. If there's a problem, its their job to do whatever is necessary to make it right, whether that be telling the chef to do it over, or whatever.

If you are my server, and my meal comes out wrong, are you going to tell me, 'tough luck, its the chefs fault' ?

No, they should take it back to the kitchen, and a new one should be made. My point was that if it's incorrectly prepared and there's no way for the server to know, they shouldn't have their tip reduced because of it.

And a professional chef can make mistakes, like adding mushrooms when the guest requests none.

 

[mikehn]

No, they should take it back to the kitchen, and a new one should be made. My point was that if it's incorrectly prepared and there's no way for the server to know, they shouldn't have their tip reduced because of it.

And a professional chef can make mistakes, like adding mushrooms when the guest requests none.

Your tip is based on the customers total experience, its not just service. What Im trying to say is, service is about making the customer happy. In most cases, you are going to do whatever is necessary to make the customer happy, whether that be asking the chef to try again, offering the customer another selection, or whatever. A good server is going to make sure that happens, therefore, their tip is not going to be affected.

 

[FireDancer]

But I don't get how you can base the tip on bad food. That is not a service issue.

It is based on the total experience which includes the food.

So, if you order a steak medium you want me to cut into it, to make sure it's medium, before I bring it to you so no incorrect food reaches your table and you have to send it back, right?

Servers do not have x-ray vision. Sometimes there may be something wrong with the order that we can't see.

Someone orders an omelet with ham, mushrooms and onions. It comes to the table without mushrooms. The server couldn't see that. You're still going to decrease her tip because the cook forgot to put the mushrooms in the omelet and it made it to your table without the server "noticing?"

Sorry, but that kind of mentallity is one of the main reasons I'm glad I'm not "in the business" any longer!

Of course I don't want it cut into but I always order salad without dressing, my vegetables with no butter, and any entrée that comes with sauce to have the sauce on the side. All of those can be seen.

The things you mentioned would effect the tip but not because you didn't check but because my tip is based on the entire experience which includes the food. The server would know I ordered the omelet without mushrooms so before picking it up they ask the chef "Hey, this has no mushrooms, right". The chef will know if they did or didn't put mushrooms on it and it can be handled right there.

When you are at work you are a member of a team that services the customer. When one member of the team drops the ball at times everyone suffers. As in my previous post that may mean my stock decreases and I get less, my commission goes down and I get less, my year end bonus goes down and I get less, or a tip goes down and I get less.

Servers and the kitchen don't work in isolation they work together to service the customer. I view all business as a group working together to service the customer and when they don't the team dropped the ball even if it was only 1 member of the team that actually did the dropping.

 

[HOGFAN]

Only tip 15% regardless BUT I base this on after tax total

 

[phragmipedium]

Servers in the US don't make minium wage or anything close to it

They do in some states. In Oregon, servers make our state's minimum wage ($8.40 right now, I think?), and they get tips. I believe Washington and some surrounding states do the same thing.

I still tip 15-20% because that's how I was raised (and I grew up here) and I know it's a tough job. I usually do 20% - we have no sales tax here, so I typically just take my total and figure a 20% tip from it unless maybe drinks weren't refilled, etc - then I would leave more like 15%. Knowing about the higher minimum wage means I don't have qualms about having to leave a meager tip if the service is really lacking, though that has only happened once. The only exception in how I tip from probably how people in other states tip is that I do not tip at a buffet (if I do everything myself) or leave just a dollar or two if they take my drink order and bring it. And, I rarely tip more than 20% unless it's just a percentage or two because I round up instead of down - even if it's *great* service, because I think all service should be great and 20% is a nice tip especially on a higher base wage. If they have even only just my own table during that hour, they're making the same or more than I make hourly already, and I get yelled at all day (working in child support) but I certainly don't yell at my servers. I wonder sometimes why servers here deserve the same tipping percentage when servers elsewhere start with a lower base. That said, I know a lot of people end up working under the table and somehow employers get away with it.

I notice a lot of states say that if they raised base wages for servers, restaurant costs would go up, they would close, etc - I have never noticed food prices to be higher in Oregon than any other state I visit for comparable items/restaurants. I think that's scare tactics, personally, because restaurants do not want to pay a real wage. I think it would be nice if all states would institute a real minimum wage for servers. It would be a more even share between the restaurant and the customer, with a burden on the employer to make *sure* they are helping provide a real wage for the server, so that tips are still an incentive for good service and will help boost someone's wages but aren't composing practically all of it.

 

[disneyfav4ever]

It is based on the total experience which includes the food.

When you are at work you are a member of a team that services the customer.

I disagree, I tip based on the service, not the whole experience, after all, tips stands for "to insure prompt service. And while I agree that the cook staff and the wait staff should be able to work together, there will still be mistakes, the only difference is the servers depend on their tips, cooks don't get affected by tips at all and will be paid no matter what.

 

[FireDancer]

I disagree, I tip based on the service, not the whole experience, after all, tips stands for "to insure prompt service. And while I agree that the cook staff and the wait staff should be able to work together, there will still be mistakes, the only difference is the servers depend on their tips, cooks don't get affected by tips at all and will be paid no matter what.

To each their own. I would never even dream of telling anyone else how they should tip, I was just putting my way out there.

 

[kaytieeldr]

Yes, I expect all of that. You get it wrong, make it right!

You actually expect the server to see through the outer layer of your food and tell whether it was prepared as ordered? Because that's what you're saying.

Now, if the order is wrong and the error is brought to the server's attention and the server does nothing about it - yes, the tip should reflect that. But to base a tip on a server's lack of x-ray vision superpowers? Please.

 

[kaytieeldr]

First of all, a professional chef knows how to prepare a meal, without anyone having to cut into it.

Knowing and doing are entirely different things. You apparently assume every cook in every kitchen is 100% perfect - that they are, therefore, superhuman and never make mistakes.

Guess what. Nobody's perfect. Yes, the server can reasonably be expected to correct an error once it has been discovered. But based on your posts you, and FireDancer, expect the server to know when they pick up the food that it's been prepared wrong.

 

[kaytieeldr]

Your tip is based on the customers total experience, its not just service.

It is based on the total experience which includes the food.

No. The gratuity IS based on the service - or do you tip the food prep personnel as well?