Restaurant tipping: Seems like most think 15% or more is good, but....
why should a waiter (not gonna use the politically correct term "waitperson") get 15% if your bill is $50.00 and another get only 15% on a $15.00 bill? That is, why should a waiter in one place get more than another for the same service, just because one place costs more than another?
My not so humble opinion is: NO FRICKING TIPPING. The owners should pay a decent wage.
Here are a couple of previous related questions.
http://hubpages.com/question/51308/how- … estaurants
http://hubpages.com/question/41694/how- … a-delivery
OK, have at it.
I agree, the law needs to be changed so service industry employees get a fair wage and don't need to depend on tips. At that point, tipping can return to what it should be which is an optional bonus for exceptional service. I have no problem leaving a tip when the service is friendly and of high quality. I can't stand it when I feel like I have to leave a tip for terrible service just so the person can get paid enough to make a basic living!
Once I was a waitress. A server's wage is pathetic. I was making $2.50 an hour + tips. On a Saturday night I could go home with more than $100, but... ugh... You would go in for a dinner shift at 4. The place closed its doors at 11. Customer's cleared out around 12. Afterward, you STILL had to do your side work. There was no time for a break, and I was crawling out of there between 1 and 2 AM half-dead and starving.
Being a server is tough work. I tip more than 15% and fight the urge to give the server a great big sympathetic hug every time I go out to eat.
The ability to earn more tips is what brings better servers to the better restaurants. I've worked in burger joints like Johnny Rockets, at The Melting Pot, at a 4-star resort and lots of places in between. The bottom line is that servers in the nicer restaurants are expected to adhere to certain guidelines, like greet the table within 60 seconds, take drink orders within another 60 seconds, ask once (not over and over) how the meal is, wait an appropriate amount of time between courses (not drop the entree 2 minutes after salads are served), know how to open and present wine, and so on. I made as much money working at family restaurants as I did working in fine dining because the tables turn over more quickly at a family restaurant. I can't say one is easier than the other - it's not. I tip according to the service and I have tipped 100% or more when the check isn't very large for the very reason you ask your question. Though it would be nice to say that servers should get paid a decent wage by the restaurant owner, many servers don't want that. Why get paid $10 an hour for a 6 or 7 hour shift ($70) when you can make over $100. There have been nights I've made $200 and more, not often, but I wouldn't trade those nights for a flat hourly wage.
I tip for good service. The better the service - the better the tip.
I agree with Mr. Happy. I usually tip 15% but may give more for great and exceptional service.
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