Will expected tip amounts ever get this high?

[Disneyliscious]

But every server is required by the IRS and the individual states' revenue departments to report all earnings - not just up o minimum wage.

While legally they are supposed to

 

[ronandannette]

Because it isn't always the fault of the server. I don't know the reasoning behind the lack of great service. If they are purposely being rude that's one thing and in that case I will probably leave less.

I sympathize for these people trying to make a living. I believe in karma. I work in the service industry as a massage therapist and understand the importance of providing great services. Sometimes things happen to my clients that are out of my control and it's taken out on me by them giving me a gratuity based on their entire experience rather than my performance.

When I don't feel like spending an additional 20% on my food, I'll order take out or make dinner myself.

Sorry, there will never be a time when my tip is based on anything other than "my entire experience". Blame the management of your store - not the customer. My tip is a reflection on my satisfaction with the entire operation. Loud, disruptive table sitting next to me? Lower tip. Run out of the special? Lower tip. Food comes out wrong or takes way too long? Lower tip. And if the server is directly discourteous or incompetent - maybe no tip at all.

I never tip based on a percentage of my bill. It takes the same effort to serve my group if we have a $30 meal as it does a $130 meal. The difference in a 20% tip would be $6.00 and $26.00 based on those food amounts. A server does not "earn" an extra $20 in tip just because I order more expensive food. I tip a flat amount based on the service received and its usually $5 to $10 for a party of 2 or 4 respectively. For larger groups I'd tip more but it works out to about $2.50 a head. I was a waitress for 4 years. Most of the time we had 10 tables each. They are not always full and some days I'd work 13 hour shifts and get $30 in tips. Other days I'd work 4 hour shifts and make over $100 in tips. Being a waiter is not a job to expect to get rich on. Its a job. Thats it. If a restaurant requires a "percentage" tip, I simply don't eat there.

I actually really agree with this, although I try to stay closer to accepted norms. 15% is about all I'm willing to pay regardless of the price of the food and I'd be much happier paying a flat amount that wasn't tied to menu prices. Flame away, but I think $10 is PLENTY of tip for taking orders, serving 2 beverages, 2 entrees and maybe an appetizer or dessert over the span of an hour or so. Objectively speaking - how much money do others here think that actual amount of work is worth??

 

[Dizlvr]

The federal minimum wage for tipped employees is $2.13 an hour. Think about that the next time you think it's ok to leave whatever you want. I am a strong believer that quality service deserves a quality tip(18-25%). Poor service, no matter how poor, I've never left less than 15%.

Don't forget that at most places, the server has to tip out on the busser and bartender.

Why do WE have to think about that? I think the people taking those jobs are the ones that should. Tipping is not required, and can be considered "extra". If person doesn't feel their extra is enough, find a job that pays more minimum wage.

 

[turkey1031]

Most servers I know make a lot of money. If for example we take that $2 an hour example. Then you add in that they probably have a few tables an hour. So if I tip 18% which for my meals with my dbf turns out to about $5 then just with my table alone that's $7. Since they have other tables they would be making much more than that an hour just to take my order, bring my food, and bus my table.

 

[Dizlvr]

Most servers I know make a lot of money. If for example we take that $2 an hour example. Then you add in that they probably have a few tables an hour. So if I tip 18% which for my meals with my dbf turns out to about $5 then just with my table alone that's $7. Since they have other tables they would be making much more than that an hour just to take my order, bring my food, and bus my table.

I'm not worried about them at all, even if a couple customers a night come in and only tip $5. When my dd serves, she rakes it in compared to when she just does hostess or cashier.

 

[MKMomma]

But every server is required by the IRS and the individual states' revenue departments to report all earnings - not just up o minimum wage.

The IRS has no control over cash. I bet you dollars to donuts cash isn't reported, but plastic will be, because it is traceable.

 

[turkey1031]

Florida's minimum is $5.03 according to the department of labor website so if they make $5/hr and have 3 tables that hour and each table tips $5 that server just made $20/hr. That's just a three table example with just a $5 tip. How often do they have only three tables an hour. I don't feel bad leaving 15% for great service.

 

[eliza61]

Went out to eat the other night and got the bill and and filled in the tip area for 18%. No big deal. But I had to figure it because all they had on the bill was a total tip for 15, 20 and 25%. 25% really!!!! How long will it be before a total acceptable tip is 25-35%?

LOL I really don't care what is considered "acceptable". You have to perform something that could be considered illegal in southern states for me to ever tip some one 25%.

Now as far as pay, could care less. I am not financing some ones college tuition simply because they brought me a diet coke.

so standard service gets 15-18%
excellent service gets 20%
lousy service gets no tip and me complaining to the management.

I hate this mandatory tipping crap. I just got off a cruise and they added 18% tip to absolutely everything. WTH, some one rings up a sale and I have to tip them 18%!!

All that does is piss me off and then the people who really do exceptional service get nothing extra because of having to tip for subpar service

 

[eliza61]

Because it isn't always the fault of the server. I don't know the reasoning behind the lack of great service. If they are purposely being rude that's one thing and in that case I will probably leave less.

I sympathize for these people trying to make a living. I believe in karma. I work in the service industry as a massage therapist and understand the importance of providing great services. Sometimes things happen to my clients that are out of my control and it's taken out on me by them giving me a gratuity based on their entire experience rather than my performance.

When I don't feel like spending an additional 20% on my food, I'll order take out or make dinner myself.

No, there is a difference between crappy service and other issues. for example if the food is crappy and my server is great I still tip. If the kitchen is slow or understaffed I've had servers tell me that and then I know that she hasn't any control over the situation.

If it takes you 20 minutes to acknowledge me, if you barely pay attention to me, or if I have to hunt you down to get anything. that's on the server.


I don't get it, if I do a crappy job at work, I get reprimanded or fired if it continues, why is it servers can do a lousy job and get rewarded???

A tip is supposed to be a reflection of service, it was never intended to be the welfare system of the hospitality industry.

 

[Disneyliscious]

A tip is supposed to be a reflection of service, it was never intended to be the welfare system of the hospitality industry.

This.

And tips should never, under any circumstances, be mandatory. As a former waitress, I can tell you that a tip is something to be appreciated. It lets you know you did your job well. If I were a waitress now I'd be put off by mandatory tips being charged to my customers. I have no incentive to take care of them at that point because I know I'm getting paid either way. I'd rather take my chances on getting a tip and know that if I got one, it was because the customer felt I deserved it. I guess Im old fashioned but I'd be embarrassed to hand my customer their check with a mandatory tip field on there.

I had 10 tables at one place. You can figure (on non peak times) at least half would be full. If each table left $2 tp thats $10 in tips plus my (then) $2.13 an hour. Thats $12.13 an hour. Many people don't make that slaving in a hot warehouse all day long. Me taking someone a plate of food is a lot less work and I'm in an air conditioned environment.

Most of my tips are $3 to $5 and I'm not ashamed of it at all (most of our meals range $20-$40). Can't remember the last time I left a $10 tip. In April me and 2 friends dined for $91 and change. I gave her a $100 bill and told her to keep the change. So her tip was $8 and change. That was MORE than fair.

These Disney servers are making a killing, with tables always being full and people paying these large tips. Not me though. I'll tip the way I always do and its certainly not going to be a percentage of my meal price.

 

[mi*vida*loca]

These Disney servers are making a killing, with tables always being full and people paying these large tips. Not me though. I'll tip the way I always do and its certainly not going to be a percentage of my meal price.

I agree.

A meal at The Plaza would cost our family $80-90. Something similar in my area would be $40-50.

So I'm expected to give an $18 tip at 20% at The Plaza versus a $10 tip for the same food in my area? Is the server at Disney working harder at my table than someone would at the same kind of establishment in my town?

And this has nothing to do with me not being able to afford it. It's the principle. I work hard for my money. I'm not just going to hand it out just because.....

 

[tvguy]

When I was younger (college in the early 80's), the suggested tip amount was 10%. Who makes the decision for the tip percentage to go up?

I started traveling for business in the mid-1970's and 15% was always considered the minimum. One company I worked for (1995 to 2005) CAPPED tips for reimbursement at 15%. You could tip more, but they would disallow it and you had to pay it out of your own pocket.

I tip 20% for good service, no less than 15% even if service is bad. But that will change if the $15 minimum wage goes into effect here in California.
I have seen far too much research recently on tipped workers going back to school to get a degree in a "profession" only to discover that profession pays half what they make waiting tables.

 

[WebmasterAlex]

A server in a high end restaurant will have a lot less tables than a server in a lower place. The customers stay a lot longer and require a lot more. Obviously the server's at V and A have far fewer customers per evening than someone at Cape May Café. That's why the percentage tip makes sense. If the V and A servers all got tipped a few dollars a head they would not even bother showing up for work. It would obviously be ridiculous to tip the 2 different groups the same amount.
I do the 15-20% range but I'm totally not afraid to give less if they blow it. I do differentiate between kitchen and server issues, you can usually tell. BTW never give zero because then the server assumes you forgot. Leave a nickel

 

[Eastern]

Another thing to remember is that servers are usually part time workers and receive no benefits, health insurance, etc. They are paying it on their own. Also, they must tip out at the end of the night, so a percentage of what they make will go to busboys, bartenders, etc.

I agree 25% is high. I generall leave 20% but I think 15% is fair. 10% is on the cheap side and below that, if your service was good, is unacceptable. You really shouldn't be eating out. Stay home.

 

[disneymagicgirl]

Wow, some of you are total cheapos. If you don't want to pay for the service then eat at home, serve and clean up after yourselves. Unbelievable!

 

[ronandannette]

Another thing to remember is that servers are usually part time workers and receive no benefits, health insurance, etc. They are paying it on their own. Also, they must tip out at the end of the night, so a percentage of what they make will go to busboys, bartenders, etc.

I agree 25% is high. I generall leave 20% but I think 15% is fair. 10% is on the cheap side and below that, if your service was good, is unacceptable. You really shouldn't be eating out. Stay home.

Sorry, no. That's what THE EMPLOYEE needs to remember before they take the job - see eliza's comment about tipping NOT being the welfare system of the hospitality industry.

Wow, some of you are total cheapos. If you don't want to pay for the service then eat at home, serve and clean up after yourselves. Unbelievable!

Let's put it to a vote, shall we? Any restauranteurs here on the DIS that would rather we, as your customers and the livelihood of your business, stay home rather than tip your servers less than 15%??

 

[Lewisc]

When I went to pay for a tip on a towncar last week, the default choices were 20, 25, and 30%.

An automatic 20% gratuity/tip/service fee is typically added to a bill for towncar/limo service in many parts of the country.

Right. But I wonder how long it could be before the cook, shift manager ect, will be added to that list. The more overhead a place can place on the customer, the more money in their pocket.

In some states it's illegal for a restaurant to have waiters split tips with employees working in non-tipped positions. Tips are split with bus boys and bartenders but not with kitchen staff and managers.

Wait staff are not required (by many restaurants) to report income earnings over minimum wage either. While legally they are supposed to, they are told they do not have to and most dont do it even if they aren't told. So when they make more than minimum wage per hour they are getting tax free income. No one digs through your apron and counts your cash tips each night with you. So it goes both ways. When I was a waitress (at 3 diff places) we were told to figure our # of hours X minimum wage - $2.13/hr we were paid and then report the difference as our tips (which showed on our W2 as taxable income). Anything we made over that was tax free money. They don't have a way to track cash tips. Therefore most of it goes unreported for tax purposes.

Posting rubbish to justify your actions. NOT. Restaurants, I think with over 10 employees, have to show imputed tips of 8% if the waiter shows less. The restaurant has to show actual credit card tips if they exceed the 8% guideline. Tip less then 8% and the waiter may be paying, via taxes, for the "privilege" of serving you. The waiter should average more then 8% but I'm not tipping 15-20% so a waiter can service you.

I agree.

A meal at The Plaza would cost our family $80-90. Something similar in my area would be $40-50.

So I'm expected to give an $18 tip at 20% at The Plaza versus a $10 tip for the same food in my area? Is the server at Disney working harder at my table than someone would at the same kind of establishment in my town?

And this has nothing to do with me not being able to afford it. It's the principle. I work hard for my money. I'm not just going to hand it out just because.....

Then don't eat at restaurants like The Plaza. It's the principle. People who work for you deserve to get get paid. Sales tax is based on a percentage.

A server in a high end restaurant will have a lot less tables than a server in a lower place. The customers stay a lot longer and require a lot more. Obviously the server's at V and A have far fewer customers per evening than someone at Cape May Café. That's why the percentage tip makes sense. If the V and A servers all got tipped a few dollars a head they would not even bother showing up for work. It would obviously be ridiculous to tip the 2 different groups the same amount.
I do the 15-20% range but I'm totally not afraid to give less if they blow it. I do differentiate between kitchen and server issues, you can usually tell. BTW never give zero because then the server assumes you forgot. Leave a nickel

Your comment is generally on point BUT Disney is an exception. Expensive restaurants, in the real wold, tend to offer leisure dining. Expensive restaurants at Disney move you out quickly. Tables are tight. JMO but Disney is wrong in suggesting 15-20% is an appropriate tip for a waiter in a buffer restaurant. Getting drinks on busing a table doesn't justify an 18% tip.

This is the budget board. It's a shame some people think "stiffing" their server is an acceptable budget strategy. Tipping less then 15%, for good service, is stiffing a server. A good rule of thumb....are you consistently tipping less then 15%. You're either looking for reasons to tip less or you need to find better restaurants to dine. JMO but any tip less then 15# requires a comment to management.

 

[eliza61]

Wow, some of you are total cheapos. If you don't want to pay for the service then eat at home, serve and clean up after yourselves. Unbelievable!

I don't think I'm cheap. is a tip mandatory? I will gladly pay and do pay for the service. what I will not do is compensation your pay wage simply because you are in a low wage job. that's between you and your employer
So according to you I can sell a product and then tell the buyer, hey you have to give me an extra 25% because my employer hasn't given me a raise in 2 years?

Please tell me where I can get said job because I get paid on one factor and one factor only. the quality of my work. I do quality work, I get good raises. I do mediocre work and just perform average then I get less.

 

[eliza61]

Sorry, no. That's what THE EMPLOYEE needs to remember before they take the job - see eliza's comment about tipping NOT being the welfare system of the hospitality industry.

Let's put it to a vote, shall we? Any restauranteurs here on the DIS that would rather we, as your customers and the livelihood of your business, stay home rather than tip your servers less than 15%??

I grew up in the restaurant business but do not own one. My grandfather and his brother ran a successful soul food joint in NYC all through my childhood.
My grandmother (big mama) had a few rules. lol.

If you are a server, you better be a good server. she didn't care what was going on in your personal life, the kitchen or any thing else. If you were a server and got a bad tip, she was mad at you because that meant you were falling down on the job and possibly screwing with her livelihood. (ahh hell no!!) word of mouth was way important back then as most small businesses didn't have the "advertisement" that we have now

My great uncle made it a point to "work" the tables because he felt that he'd rather hear the complaints and rather fix them, than a customer go home and never come back.

NOW let me state I'm going to assume that they in no way paid whatever the minimum wage was back then, lol us kids worked the restaurant for no pay period but one thing I do remember was that they had a saying
"tip" means
Tip
insures
promptness.

they firmly believed that the tip was a direct reflection of your work. If you didn't put in the work, don't come crying to them nor the customer.

NO one is guaranteed anything but their salary.

 

[Lewisc]

Let's put it to a vote, shall we? Any restauranteurs here on the DIS that would rather we, as your customers and the livelihood of your business, stay home rather than tip your servers less than 15%??

No need for a "vote". Every restauranteur who has an "automatic tip" for parties above 6 ( or whatever number they use) is telling customers who don't want to pay for service to stay home. It's explicit for larger parties and implied for smaller.

Customers are expected to pay waitstaff for service. Minimum wage laws, most states, indicate as much. Federal income tax rules indicate as much. It's not a matter of a low wage job. It's a job in which tips are an expected form of compensation.