Change the law then. What additional costs are there for an employees hourly wage that they wouldn't be paying already ? The waiters already get a small minimum wage. As for bartenders why should I tip them? I get club soda when I'm at a restaurant or at most a beer. Does taking a cap off a beer warrant a tip ?
Do you tip everyone who does a service for you ? When you go grocery shoping do you tip the girl at the check out line and tip her enough to make sure the stock boy gets the money , the guy cleaning up the spill on isle 5 ?
The only one actually doing something important that deserves a tip is chef.
Because then, the next beer comes quicker. With a shot of Jack or Captain.
Yep. I walk into Dunkin Donuts, I smile, and they make my coffee.
When you're choosing to imbibe in an establishment other than a private home, you're choosing to absorb the costs involved. The bar or rsstaurant isn't your living room and can't operate as if it were. If the v alue/money matters more, stay home with the six.
DH walks into DD every morning during the work week. He leaves a tip---usually $2-3---for his coffee and sandwich, which rarely varies. As a result, when the cashier sees him walk in the door, she gets his order in, so by the time he's at the cash register, it's ready to go. When he worked at a different place, and drove a different route, he went to McD's. He didn't leave a cash tip, but every Monday, he'd go in with a box or two of treats (Little Debbies, Entermann's donuts, whatever I picked up that weekend at the store). Again, his food was ready when he hit the window. Waiting in line for 5 minutes, then another 4 or 5 for food went to waiting in line for 5 minutes to order, and then he's out the door. He made someone else happy, and was able to get out the door quicker---a win win.
My husband is the executive chef and manager at a restaurant locally.
And yes, if people who come in often and order a lot of food, but tip horribly (or treat the servers horribly), they are asked to not come back. On top of that, no matter what, word gets around, and service is definitely going to go down if you're only tipping say, 5% each time. Until that's what the service is worth.
On top of that, they've thought about raising the prices and doing away with tipping.. until they realized that a burger would go from $8.25 to 13.75 to compensate.
AND. For all the people saying that a server makes $50 an hour on tables.. no. They CAN make $50 in one hour.. spread out over the dinner rush.
If they get there at 2 and the restaurant closes at 10, they're there until at least 11 doing clean ups. There are probably no tables from 2-4 so they're just cleaning and prepping, then from 5-8 there's generally tables.. and then more cleaning and such, with no tables. SO that money they're making during breakfast/lunch/dinner rush makes up for all the hours without tables.
And on here, people will complain "should have chosen a different life path". The world needs ditch diggers and bathroom cleaners as much as it needs lawyers (maybe we need the ditch diggers more
) and teachers. Someone has to do the dirty work.
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 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??
Nope, don't blame the management. Blame your government. They are the ones who set the mandatory wage requirements, as well as tipping policies. Businesses do as much as they can to cut costs and increase profit. Wasn't it last week--a thread popped up about how Disney fired a bunch of IT guys, and had them train their replacements? Disney was cutting costs (at the expense of American jobs, but this is not that discussion.
) They can pay the foreigners 1/3 of what they pay the Americans, thereby increasing profit. It doesn't matter how poorly they do the job---people still go to Disney...and they still come back, no matter how poor the service (whether restaurant, CM in park or phone, or whever ever).
Anyways---if a company can cut costs and increase profit, they do so. The food industry pays their servers what the US government says they have to.
For those who say they tip the same amount whether at Applebee's or at V&A's....at Applebee's, a server can turn a table in less than an hour. Say they have 6 tables, at $5 a pop. That's $30 an hour. In a 5 hours shift, that's $150. Now, subtract out the tips the waiter pays to the bus boy, cooks, and bartender (whether you order a drink or not, most waiters still tip out the bartender---see my comment at the first quote). So, let's say the waiter makes $120 for those 5 hours. The waiter at V&A's will have 6 tables, that turn once. That's $60 during that shift. They still tip out the cooks, bus boys and bartenders....leaving them $30 for that shift. THAT is why you tip more at fine dining places. (well, that and most serving staff at fine dining tend to be better at their jobs than the Applebee's staff.........)
You can grouse about them not having to tip out their coworkers, but those tips them have clean tables quicker, food that comes out hot and promptly, and drinks that get poured first....thereby making the customers happy, more inclined to tip, and that makes the server more money. It's a win-win for everyone.
And your point?
