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Aqwabug
Citizen
Username: Aqwabug
Post Number: 1
Registered: 8-2006
| | Posted on Sunday, August 20, 2006 - 10:22 pm: | 
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I work as a waitress at a chain style family restaurant. We were having a discussion at work one night about how much we tip, and how much others think is a standard tipping rate. Most people don't realize that as servers, we only make $2 an hour, will mostly gets taken out with taxes. Pretty much, the only money I make comes from tips. I was wondering how much everyone else considers standard, and what goes into your thought about how much to tip. Thanks! |
sbenois
Supporter
Username: Sbenois
Post Number: 15591
Registered: 10-2001
| | Posted on Sunday, August 20, 2006 - 10:25 pm: |
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20% |
tom
Citizen
Username: Tom
Post Number: 5585
Registered: 5-2001
| | Posted on Sunday, August 20, 2006 - 10:46 pm: |
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15-25% depending on service, reserving the right to stiff for really negligent service. I never leave zero, but will sometimes go to 10% or a little lower. |
Duncan
Supporter
Username: Duncanrogers
Post Number: 6907
Registered: 12-2001
| | Posted on Monday, August 21, 2006 - 9:32 am: |
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For me it also depends on the restaurant. Having been in food service for the first 8 years of my acting "career" I am extremely sympathetic to waitstaff. With that experience behind me I can often see the difference between waiter foul ups and kitchen foul ups.
But I start everyone with an A (20%) and then it can go up or down. At a chain style family restaurant I would guess you get quite a bit less than that and that just sucks. Because people who would go to some fancy dancy place and drop 180 bucks on a bottle of wine come into your kind of restaurant and suddenly they get math stupid. Plus with the lower costs of Chain styles restaurants (Cause of bulk buying power) the average bill is lower.
Most people don't get the tipping situation. They think you make a real wage. And yet you can't politely say to them, you know I make 2 bucks an hour and you held up this duece for two hours with a grilled cheese and a cup of coffee but leave me 75 cents???
Thats the other consideration I factor it. If I do linger at a place, cause I am meeting someone to talk business or do business, and I hold up the table and it is kind of busy in the place. i will compensate for the time I used as well. But thats just cause I did it for so long and was treated incredibly rudely by some people(Patti LaBelle) and incredibly nicely by others (Robert Parrish...center for the celtics in the 80's).
So, despite the fact that it is too late, to make a long story short 20% from the moment to come to my table. |
SoOrLady
Citizen
Username: Soorlady
Post Number: 3488
Registered: 9-2003
| | Posted on Monday, August 21, 2006 - 9:34 am: |
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We usually leave 20%, sometimes a bit more if the service has been especially good. |
joy
Citizen
Username: Joy
Post Number: 579
Registered: 5-2001
| | Posted on Monday, August 21, 2006 - 9:40 am: |
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Starts at 20%.
If the wait staff is really good or is child friendly - it goes up.
If it takes forever to get their attention, etc... it goes down.
For b'fast - since the checks are small - it can exceed 30%. |
Alleygater
Citizen
Username: Alleygater
Post Number: 2507
Registered: 10-2004
| | Posted on Monday, August 21, 2006 - 9:53 am: |
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I'm like Duncan. You start with 20% and it goes down from there according to how serious the mistakes are. We rarely go too much lower than 15% in general (unless the service was attrocious). The problem is I don't feel like the waitstaff knows me well enough for the concept of tipping to be beneficial to me. Rather I feel like our society has gotten so messed up that we have been wrangeld into paying for the restaurants staffing. I think this is jacked up. The restaurant owner should pay for their help, and my tip should be a tip (extra reward for good service).
Usually the only time I tip more than 20% is if the total bill was quite low (and I lingered for a long time and wasn't made to feel bad for doing so). Occassionally the waiter is so good that we will give the 20% and then throw on a few extra dollars on top to say thanks, keep doing what your doing 'cause we noticed. |
magmasystems
Citizen
Username: Magmasystems
Post Number: 380
Registered: 1-2002
| | Posted on Monday, August 21, 2006 - 10:30 am: |
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I usually leave 15%, but I will round up. Plus, I tip on the gross amount (ie: I include the tax when figuring out what to tip). So, for a $60 bill that includes the tax, I will leave $10, which is a $16.7% tip.
One thing that I have always wondered about is whether you should tip on the gross amount of the bill or the net amount.
I think that if you are getting only $2 per hour, then you might consider moving to another establishment. The customer should not be made to bear the burden of an owner who is not doing the right thing.
Isn't there some sort of state or federally mandated minimum wage for food service employees? |
Brett Weir
Citizen
Username: Brett_weir
Post Number: 1734
Registered: 4-2004
| | Posted on Monday, August 21, 2006 - 10:39 am: |
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I also start at 20% and work upward. Having worked in restaurants for many years, I also tend to be tolerant of slow service as it is often out of the server's hands (i.e. kitchen backed up or insufficient # of wait staff). The only thing that can make me move downward is that rare instance when a waiter is just plain lazy or rude- not clumsy or slow but actually put upon by simple customer requests. |
kriss
Citizen
Username: Kriss
Post Number: 325
Registered: 6-2001
| | Posted on Monday, August 21, 2006 - 10:43 am: |
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You are supposed to tip on the pre-tax amount, but like magma, I tip on the after-tax total. I don't know why - just easier for me to look at the final number on the bill I guess.
I waitressed for quite a few years while in college and grad school and my standard tip is 20% (on the after-tax amount) which will go up for superior service, if my kids are particularly messy, if we linger (yes, Duncan!), if the server is very courteous, helpful, friendly etc. I've never had really poor service - distracted or inexperienced service, yes. In such instances I'll leave 15%. But I've never had service so bad that I was compelled to stiff someone. |
magmasystems
Citizen
Username: Magmasystems
Post Number: 381
Registered: 1-2002
| | Posted on Monday, August 21, 2006 - 10:50 am: |
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I am also very annoyed that every establishment now has a tip jar. I never remember tipping the counter help at food establishments when I was growing up, nor did I remember the presence of tip jars. I find it offensive that, at Starbucks, I have to pay over $3 for a cup of coffee, then feel obligated to leave something in the tip jar.
Since when did our society gravitate to the point where customers bear the responsibility for supporting the counter staff? Don't the owners of these places pay their employees enough? Or, when the Starbucks barristas take the job, are they told up from that part of their income would be derived from tips?
PS: A disclaimer. My son worked for a few summers at a local ice cream shop, and was happy when he received tips, but he was paid above miniumum wage and was perfectly satisfied with the base salary.
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sportsnut
Citizen
Username: Sportsnut
Post Number: 2549
Registered: 10-2001
| | Posted on Monday, August 21, 2006 - 10:50 am: |
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Places that I frequent often where the waitstaff takes the time to get to know me and other members of my family I often tip at least 25%. Delivery guys always get minimum of 15%. Most others get 20% unless the service is atrocious (I never leave nothing, but the amount is small enough to know that . I have tipped higher in certain circumstances when I felt the waitstaff went out of their way to make our dinner enjoyable. |
Psychomom
Citizen
Username: Psychomom
Post Number: 585
Registered: 5-2005
| | Posted on Monday, August 21, 2006 - 12:47 pm: |
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15-20% depends on the service...I have given higher too, when exceptional service given.
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Psychomom
Citizen
Username: Psychomom
Post Number: 586
Registered: 5-2005
| | Posted on Monday, August 21, 2006 - 1:01 pm: |
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15-20% depends on the service...I have given higher too, when exceptional service given.
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Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1661
Registered: 1-2006
| | Posted on Monday, August 21, 2006 - 3:52 pm: |
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I was a waiter and it was at a pretty fancy place where I was taught that everything that happened affected my tip. (Which is true only for customers like the people posting on this thread who "get it" and are actually paying attention.)
I was sent home once because my socks weren't "snazzy" enough. We served from the right cleared from the left, etc. I took pride in the silverware on the tables, and if it had spots I sent it back. And the candles on the tables never burned out mid-meal.
As a consequence, I am a bitterly critical customer, but I reward good service gladly. My tip range is wide with absolutely no compunction about low tips for poor service.
The most frequent failure at all kinds of establishments which makes a huge difference to me is wait people who never introduce themselves. That's just not even trying.
J.B. |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 232
Registered: 8-2005
| | Posted on Monday, August 21, 2006 - 4:12 pm: |
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Ugh, I hate it when waitpeople introduce themselves. Who cares what your name is? It's intrusive and overly familiar. Just do your job. |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1663
Registered: 1-2006
| | Posted on Monday, August 21, 2006 - 8:43 pm: |
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I'm Only Sleeping,
I don't know what to say to that. Familiar? This person is, if they do it well, in charge of your dining experience. I expect them to be accountable for that. No name = no relationship = I don't give a crap.
It's supposed to be familiar. That's where the good tips are.
J.B.
So do you tip better for the non-introducers? Or do you just tip a standard amount and expect the wait person to "do their job." |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 236
Registered: 8-2005
| | Posted on Tuesday, August 22, 2006 - 9:41 am: |
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I don't base the tip on whether I "like" somebody. I don't want a relationship. I want a competent, professional server who does their job but is respectful of my private experience. I have zero interest in a waiter as a person, only in how they do their job. I personally find it tacky when servers introduce themselves. I'd expect it at an Applebees, but it has no place in a nice restaurant.
Generally speaking, I really don't base the tip on anything the waiter does. I look at a 20 percent tip as part of the cost of eating in a restaurant. Only once or twice (out of thousands of restaurant meals) have I stiffed a waiter due to poor service, and those were extreme examples involving outright nastiness. I'm usually very forgiving of "bad" service, since it's often impossible to tell whose fault it is and even good waiters have bad days.
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Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1676
Registered: 1-2006
| | Posted on Tuesday, August 22, 2006 - 9:57 am: |
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"Generally speaking, I really don't base the tip on anything the waiter does."
That's what I thought. And I don't have to ask if you've ever done this kind of work.
Tipping 20% for "bad" service encourages bad service. Please stop.
Knowing the name isn't about liking the person it's about accountability.
I hope you realize that there is a whole proccess going on in restaurants that you are completely unaware of. (After thousands of restaurant meals.)
J.B. |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 237
Registered: 8-2005
| | Posted on Tuesday, August 22, 2006 - 10:21 am: |
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The fact that I am unaware of the process (although I am pretty aware of the process) is exactly why I don't dock for small "infractions" that I can't know the true origin of. I don't think it's my place to screw around with somebody's livelihood when I don't know for a fact that it's their fault.
And if somebody does something so egregious that I want to tattle to a manager, it's perfectly easy for me to ask their name at that point.
Sorry, introducing yourself is just tacky. Waiters at great restaurants that truly value service (like, I dunno, Le Bernadin) never do it. In my experience, there is zero corellation between waiters introducing themselves and providing great service.
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Psychomom
Citizen
Username: Psychomom
Post Number: 592
Registered: 5-2005
| | Posted on Tuesday, August 22, 2006 - 10:28 am: |
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I always found it kinda dumb when waiters/waitresses introduce themselves but I don't hold it against them, nor do I reward it with a better tip.
In fact there have been times when met with "Hello I'm XXXX and I'll be your server tonight" I have replied "well hello XXXXX. I'm YYYYY and I'll be your customer tonight" Usually gets a giggle or two...
I know I know, "don't quit my day job for a comedy career" LOL |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1678
Registered: 1-2006
| | Posted on Tuesday, August 22, 2006 - 10:32 am: |
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Probably the waiters at Le Bernadin DO introduce themselves, just in an unobtrusive way that you ignore, and someone like me appreciates. Also, if you look at them you will notice they have faces too.
I suppose that a great waiter will anticipate your every need and you would never need to address him or her at all. Tip: 50% for the nameless wonder.
J.B. |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 238
Registered: 8-2005
| | Posted on Tuesday, August 22, 2006 - 10:36 am: |
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No, JB, they do not introduce themselves. Being a waiter doesn't give you magic ears that allow you to hear them say their names in a way that I can't perceive. They just don't do it.
And where did I say that I don't talk to waiters? Obviously I talk to waiters. I just don't have any interest in making small talk with them or learning about them or their lives. I'm not eating out to make friends with waiters. Sure, they have faces, and maybe some of them are great people who I'd like in a different context. But that's not what the dining experience is about (for me), and it's inappropriate for a waiter to make MY meal about THEM. I'm just not interested. |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1679
Registered: 1-2006
| | Posted on Tuesday, August 22, 2006 - 10:42 am: |
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Knowing the name isn't about liking the person, it's about accountability.
I'm not sure why you keep misdirecting. This is the third time I've made this point.
J.B. |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 239
Registered: 8-2005
| | Posted on Tuesday, August 22, 2006 - 10:45 am: |
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Yeah, and it's a non-point. If I have such a huge problem with service that I need to complain to a manager, it's very easy for me to ask the server's name at that point. |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1680
Registered: 1-2006
| | Posted on Tuesday, August 22, 2006 - 10:49 am: |
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Yeah, I guess that's the only reason you'd need to know.
Good bye,
J.B. |
Duncan
Supporter
Username: Duncanrogers
Post Number: 6911
Registered: 12-2001
| | Posted on Tuesday, August 22, 2006 - 3:58 pm: |
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IN the "nicer" restaurants where I have been employed the Maitre D' would, after the customer had chosen their table, know who had that station and mention to the customers that their server for the evening was Duncan Rogers and he is authorized to act as a manager while he is in your service. That way I never had to introduce myself. But it made for some welcome times ahead when customers would ask for me in particular.
But thats just my experience.
And why do you assume Imonly that knowing a waiters name and getting outstanding service are mutually exclusive. There is probably nothing ruder in the dining world than someone like you who doesn't know their waiter's name and starts snapping their fingers. I have often said to that, You know my name is Duncan and I will tell you once that I do not respond to hand signals reserved for dogs.
Not really giving a sh*t about the tip cause anyone who does stuff like that is gonna stiff you anyway cause they are so pretentious to start with. |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 240
Registered: 8-2005
| | Posted on Tuesday, August 22, 2006 - 4:10 pm: |
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I don't believe I ever did assume that knowing a waiter's name and good service are mutually exclusive. You're putting words in my mouth. I'm simply saying that in my experience, restaurants that emphasize great service don't let waiters introduce themselves by name, which is a tacky thing to do, unless you're working at TGIFridays or something.
Also, I never have and never will snap my fingers at a waiter. Don't know where you got that idea from, since nothing I've written has even hinted at such a thing. It's quite easy to make eye contact as they walk by. That's all you need to get the attention of any semi-competent waiter. Why would I need to know their name for that?
I don't appreciate you making obnoxious assumptions about me. |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1694
Registered: 1-2006
| | Posted on Wednesday, August 23, 2006 - 9:23 pm: |
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It pains me to post this, but I'm Only Sleeping is right:
http://www.ehow.com/how_8536_rate-food-service.html
"There is nothing worse than a restaurant where the wait staff is falsely friendly, or introduces itself to you with first names."
Yeah, but what if the place has karaoke? That means "classy," right?
J.B. |
hch
Citizen
Username: Hch
Post Number: 362
Registered: 8-2002
| | Posted on Wednesday, August 23, 2006 - 10:28 pm: |
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15% is for standard service. 20% if you do a really, really good job.
I typically give between the two, in the 17-18% range.
I do not understand why take out places now include a line for tip on the credit card slip. Tips are for service, which by definition is not included in take out.
Had dinner earlier this year at a nice place in Hoboken. 3 couples, lots of drinks, etc. They automatically included a tip of 20%, FOR A PARTY OF SIX! Give me a break. First of all, there was nothing on the menu which warned about this practice, second of all the guy did not deserve 20%, and finally the party was not big enough to warrant the automatic tip rule. Needless to say, I'm voting for never returning.
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daylaborer
Citizen
Username: Upondaroof
Post Number: 908
Registered: 4-2003
| | Posted on Thursday, August 24, 2006 - 3:05 pm: |
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How about this. Do you tip on the full amount of the bill or on the amount less taxes? I generally tip on "the minus the tax" amount. |
hch
Citizen
Username: Hch
Post Number: 363
Registered: 8-2002
| | Posted on Thursday, August 24, 2006 - 4:25 pm: |
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Depends on how big the bill is.
Small bill, who cares.
Large bill, makes a difference. |
Jersey_Boy
Citizen
Username: Jersey_boy
Post Number: 1713
Registered: 1-2006
| | Posted on Thursday, August 24, 2006 - 9:43 pm: |
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I tip on taxes, but how about this: round to an even number or round to an even tip?
Example:
Bill: $75.68
Tip: $15,00
For an untidy: $90.68
OR:
Bill: $75.68
Tip: $14.32?
For a nice round: $90.00?
J.B. |
daylaborer
Citizen
Username: Upondaroof
Post Number: 914
Registered: 4-2003
| | Posted on Thursday, August 24, 2006 - 10:27 pm: |
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My wife would reach into her purse for the change. Every time. Word! |
greenetree
Supporter
Username: Greenetree
Post Number: 9150
Registered: 5-2001
| | Posted on Friday, August 25, 2006 - 8:08 am: |
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Tip: $15. |
melicious
Citizen
Username: Melicious
Post Number: 761
Registered: 6-2002
| | Posted on Friday, August 25, 2006 - 8:54 am: |
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Did anyone hear the story on "This American Life" [WNYC] in which they had a female waitress be incredibly cold to some tables and incredibly effusive and attentive to others? The result was that when she was cold, she did better in tips.
Yes, I know, its not a controlled experiment with all the confounding variables accounted for - but it was funny.
I once had the wait staff at a nice restaurant come to me and say, "Hi my name is "You don't care" and I'll be serving you tonight, even though we haven't slept together..." I howled - 33% tip for that guy! |
Spry
Citizen
Username: Spry
Post Number: 221
Registered: 7-2003
| | Posted on Friday, August 25, 2006 - 11:56 am: |
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Another tipping question: booze.
I got into a big, embarassing argument with my husband at Cent Anni a few weeks ago because I insisted we tip 20% on the beverage portion of the bill (two bottles of house wine and assorted soft drinks for the seven of us there) as well as tipping 20% on the food portion of the bill. (In otherwords, we'd calculate the tip based on the entire pre-tax total, wine/softdrinks/food.) He is certain that the rule/custom is that one doesn't tip the full amount (18-20%) on the alcohol portion of a tab.
Is there a guide online to tipping in which I can show him the error of his ways? (Wait -- is he, indeed, wrong about this?)
Thanks!
Eve |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 242
Registered: 8-2005
| | Posted on Friday, August 25, 2006 - 12:04 pm: |
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It's a point of some debate (see the other thread on this in the food forum), but I believe you should tip on the amount of the entire bill. It seems absurd to break the meal down into different parts and tip different rates for some tasks than others. FWIW, Alan Richman (an amazing food writer for GQ and Gourmet, among other places) agrees with me:
http://men.style.com/gq/blogs/gqeditors/2006/08/big_tipper_marv.html |
Spry
Citizen
Username: Spry
Post Number: 222
Registered: 7-2003
| | Posted on Saturday, August 26, 2006 - 9:57 am: |
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Nice article, I'm Only Sleeping, thanks.
I wasn't aware of the other thread on tipping on alcohol in the food forum, will also look for it now.
Suffice to say, as a former waitress (albeit, 25 years ago!), I am very sensitive about the importance of tips to a waiter's income. Cent 'Anni on the August evening when we ate there had only a handful of tables occupied, rather than being robustly busy, as it usually is other times of the year. The waiter, whom we've known for five years, greeted us warmly. We're not wealthy but an extra $5 or $10 in tip meant a lot more, I'd reckon, to the waiter than to us. |
Dave
Supporter
Username: Dave
Post Number: 10609
Registered: 4-1997
| | Posted on Sunday, August 27, 2006 - 12:01 am: |
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Here's a recent NPR show about tipping
http://www.npr.org/templates/story/story.php?storyId=5704350
The short answer is: yes, tip on wine and food |
Duncan
Supporter
Username: Duncanrogers
Post Number: 6916
Registered: 12-2001
| | Posted on Sunday, August 27, 2006 - 1:25 pm: |
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Im only....this is why I enjoy making obnoxious assumptions about you..
Quote: FWIW, Alan Richman (an amazing food writer for GQ and Gourmet, among other places) agrees with me:
http://men.style.com/gq/blogs/gqeditors/2006/08/big_tipper_marv.html
and if you cant see why your quote is obnoxious then there is no hope for you.
an amazing food writer for GQ and Gourmet agrees with you?
That's almost strawberry obnoxious |
I'm Only Sleeping
Citizen
Username: Imonlysleeping
Post Number: 243
Registered: 8-2005
| | Posted on Sunday, August 27, 2006 - 2:51 pm: |
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Good grief, get over yourself. Obviously, I meant that he feels the same way I do. What the hell is your problem? |
Mary Lago
Citizen
Username: Marylago
Post Number: 15
Registered: 8-2006
| | Posted on Sunday, August 27, 2006 - 4:41 pm: |
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I'm Only Sleeping:
I empathize b/c I was there. However, I do believe that tipping should be based on the service provided. When I had an off night I did not expect to make as much as I would if I was "on" and I was rarely disappointed.
While tips are the livelihood of wait staff, they have to earn it, as much as it s***s to do so, that's the job. Nothing worse than having a hangover or fight w/ your boyfriend and having to be friendly to a family w/ a bunch of snot-nose kids but that is what you bought into. If you can't stand the heat, go into the kitchen...no reliance on tips there, just a flat wage.
Hope you make oodles of dough and keep smiling. As much as the cynics will decry it, it really does help.
ML |
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