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04-10-2016, 09:40 PM | #67 |
I can haz cheezburger?
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At least 20%. I rarely ever have bad service so I've been fortunate. Now in the rare circumstances I have food delivered, I always take care of the delivery driver. They remember, trust me.
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04-10-2016, 09:41 PM | #68 |
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Oops, I'm actually a bit embarrassed for him.
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04-10-2016, 10:08 PM | #69 |
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It happen's two teh beast of us. Know big deal.
Seriously, I do find it interesting how posters who correct other peoples' posts for grammar, spelling, punctuation, incorrect word choice, etc, have a tendency to make errors in the very post where they are educating the offender. Personally, I try to get it right as much as I can, but I am sure I screw up from time to time. If the reader can figure out what I meant to say, that's the most important thing. Conversely, I'm not too judgemental when other people screw up. |
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04-10-2016, 10:17 PM | #70 |
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I've basically stopped eating at "casual dining" type places where I can make better food at home. These include garbage places like Outback, Chili's, Saltgrass, Olive Garden, Red Lobster, Friday's, Cheesecake Factory, Tona Roma's, Macaroni Grill, etc.
If I go out, it's a higher end restaurant where servers are actually professionals and the food requires some technique to cook. I tip 30%. |
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04-10-2016, 10:23 PM | #71 | |
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Second, tipping tends to go up with the consumption of alcohol. So if the standard in the midwest is really 20% as you say, then could it be that you guys and gals drink a wee bit more than regions with a 15% tipping standard? |
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04-10-2016, 10:28 PM | #72 | |
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04-10-2016, 10:37 PM | #73 |
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It depends on the country.
There are some local places here that have done away with tipping. |
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04-10-2016, 10:43 PM | #74 |
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04-10-2016, 11:49 PM | #75 |
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If you can't afford to tip properly then you can't afford to eat out, and if you don't tip or look for reasons not to tip, you are an asshole. I worked as a server for half of high school and all of college and I can tell you that the waitstaff absolutely bust their asses just like the rest of us. Trouble is, they aren't paid for it. Servers make far less than minimum wage in the US. In Mississippi for example the minimum wage is 7.25; if you are a server you will start at 2.13 and probably stay there. They rely almost entirely on tips because it is assumed that they will get them.
Additionally you will work for longer than you are paid to. Restaurant closes at 9:30, you MIGHT get out of there by 11 if you are quick to reset your tables, roll silverware, clean the bathrooms, wipe up that unidentifiable shit underneath table 46 and the people who came in at 9:25 eat relatively quickly. You will cut lemons for the bar and nick your fingers while you are at it. You will panic when the kitchen goes to hell and your orders are coming out 10 minutes apart. You will get double or triple sat when the restaurant is short staffed and have to coordinate it at the drop of a hat. But worst of all, you will ALWAYS have some dick who tips you $3 on a $120 ticket and makes you worry about paying your bills on time. It's an incredibly stressful job and it's hard to do it right. It drives me up the wall when people talk about how they don't tip like it's some point of pride that they're a cheap-ass, because they're not just ordering food but also a service. A proper tip is 20%. If your server is outstanding then 25-30% is in order. If your bill is less than 10 bucks, tip at least 30%. Another thing, don't take pens from the table because servers often have to buy them from the restaurant (40 cents apiece was what I had to pay and at least 5 a night would get taken). Last edited by PINeely; 04-11-2016 at 12:13 AM.. |
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04-11-2016, 12:07 AM | #76 |
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Plenty of people talk about the reasons that you should tip your servers appropriately for their benefit, but I want to talk about how you should tip appropriately for your own benefit. You want over the moon service? Don't just expect it, pay for it. I usually go to the same few restaurants and everyone who works at them knows me because I tip well. At one of them the bartenders know all three of my cars and my drink is usually sitting on the bar at my usual seat when I walk through the door. They'll give me free food and drinks sometimes (It's often cheaper tipping 30% than not tipping at all when this happens) and the waitstaff will come chat with me when the place isn't busy. I've been invited to movies, to go drinking, to shoot pool, fishing and so on. And I always get outstanding service, not just from the bartender or my server, from everyone. Let them know that you appreciate the time and effort they are giving and they will let you know how much they appreciate you, guaranteed.
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04-11-2016, 01:30 AM | #77 | |
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Quote:
http://www.itipping.com/tip-guide-restaurant.htm |
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04-11-2016, 02:05 AM | #78 | |
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Yes it's challenging. We have over 200 hundred bottles of wine that we serve that I have to be fluent in (mind you we replace half throughout the year), the vast knowledge I have of produce alone would rival most farmers and the amount patients necessary to please people is a beauty of its own. 2 years ago I was sitting in a meeting with the head of CBS Dallas radio trying to work out a deal for a company I was helping out for fun. No degree in marketing or anything similar. Not only was the head of CBS radio pleased with me, he was impressed with my knowledge of the field. We had a good laugh together after I informed him I read up on marketing over the Internet in a few nights. Honestly I could go on and on as far as my accomplishments but it's sounds like you are bitter for some odd reason. I wish you the best and hope that one day you will get that we are here to learn from each other broaden our horizons. Last edited by MarkM5; 04-11-2016 at 02:16 AM.. |
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04-11-2016, 03:35 AM | #79 |
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I hate the idea of tipping altogether unless it's being treated as an actual tip as in, "wow you did more than just your job and I truly had an above average experience here." I have numerous friends who are in the service industry and different restaurants who complain about people who don't tip and that hurts their bottom line. Mind you from some of these same people I've heard how if they screwed up an order they'll blame it on the kitchen when talking to the customer in order to avoid hurting their chance at a good tip.
To many people have complained at me when I've had, in my eyes, bad service and refused to tip. Some of these people being ex-employee's in the service industry and trying to get my to sympathize. While I'm sure it makes me sound heartless, and I swear I'm not, from what I can gather some of these people are just ignorant/stupid and in my eyes deserve the salary they get. From what I've read from multiple sites nicely summed up here (actually follow the references before calling bs, references are there for a reason people): https://en.wikipedia.org/wiki/Tipped..._United_States these people should be making minimum wage regardless. Something I've tried to explain to my friends who have these types of jobs. I'm quite willing to have an educated conversation with these people about the matter. But too often these same people respond with, "idk why I get paid the way I do/I don't understand how it works attitudes." So to me at the end of the day if you salary doesn't mean s*** to you then it certainly doesn't me s*** to me either. |
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04-11-2016, 05:25 AM | #80 |
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Interesting thread. When growing up, my Mother owned a small restaurant where I worked from the age of 12, until I could get a "real" job. I probably tip too much. Here are a couple things to remember.
- Tipped professions have a lower (much lower) minimum wage, at least here in the US - Tipped professions do not pay tax on declared tips, they pay tax on a percentage of their receipts (it was 15% at some point) - this is dated information, but I doubt it has changed. - As bimmette said, many issues are not the fault of the server I usually tip 20%. I'll go under if it was something bad specifically on the part of the server - usually this is an attitude-related thing. If they are pleasant and trying, they get my tip. I will go higher if above expectations. I skew higher when it is my money and maybe a little lower when it is a business expense. I may go a little lower if it is a monster bill, like a multiple thousand bill for a group, unless there are multiple servers. Outside of the US, all bets are off.
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04-11-2016, 05:46 AM | #81 |
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I do 15% for normal service, 20% for good, 25% for exceptional.
Delivery / take out I do 10%. I often go to breakfast places where the bill is 20$. It can go as high as 50%. I'm not tipping someone 3$... |
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04-11-2016, 06:10 AM | #82 | |
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04-11-2016, 06:49 AM | #83 |
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20% usually. I've watched with interest as "the usual tip" went from 10%, to 15%, and then to 20% or more, over the course of my life.
I am not above sending a message with a tip. Last week I left 5% because of how much time we wasted just sitting there with no food or drinks at the front end, then waiting for the bill and again for the slip at the end of the meal. No way it was the kitchen, and the tables weren't all occupied so it wasn't overload either. |
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04-11-2016, 09:36 AM | #87 |
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04-11-2016, 09:51 AM | #88 | |
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They may choose to think you are an asshole, but they cannot choose to think you forgot.
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