RE: Time to Rethink Tipping?

RE: Time to Rethink Tipping? (Full Version)

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Toysinbabeland -> RE: Time to Rethink Tipping? (7/12/2013 6:58:49 AM)
quote: ORIGINAL: freedomdwarf1 FR~ I never tip anyone. Never have done. I think it's because the culture over here is somewhat different. We have a minimum wage. People know what that is and how many hours they will work before they take the job. They are paid for what they do and I expect them to do that job well. If they don't, I will complain to the management or leave a comment on one of those customer service cards/books that many establishments have these days. If I find a service charge added to my bill - I will complain and deduct that amount from it. I pay for the goods, nothing more. If they can't build-in a sensible profit margin to pay their overheads and staff - that's not my problem. When I lived for 8 months in the US, I never tipped a dime no matter how good the service was. It was bad enough having to try and work out the extra local tax needed to pay at the till on top of the price instead of having the total price on display like it is here. I find the whole scenario of 'tipping' quite abhorrent and unnecessary. I guess it's what you get used to. I hope you never went back to the same place twice, because you probably ate something you wouldn't want to.

MasterCaneman -> RE: Time to Rethink Tipping? (7/12/2013 7:58:57 AM)
quote: ORIGINAL: BitaTruble quote: ORIGINAL: TNDommeK At the club I work, beer is 4.50. Guys will actually tell the bar tender to keep the change, when giving a five. Unless of course my smart ass is sitting over there. Ill usually say something to make them feel stupid. Bartender gets 50 cents for a few seconds worth of work. Say it takes 30 seconds or so to pull a beer. That works out to .. $60 dollars an hour. Pop a top off a beer bottle which takes even less time and it is even more per hour. Why would you try to make someone feel stupid.. because they are paying upwards of $60 bux an hour to pay someone to pull a beer or pop a top for them? To get a license to bartend is cheap so it's not as though there are student loans to pay out. I think, if you 'actually' try to make random strangers who are patrons of the establishment at which you work, feel stupid, that says a whole lot about you.. and it's not good. If I was your boss and I caught you doing that, I'd fire your ass. I'd like to see the math on that one. I worked at some high-volume places before, and popping tops and jerking handles doesn't pay like that with incremental tips. Usually, but not all, of places you have that kind of action, you have to share the jar with the floor staff. And that doesn't take into account under-rings, drops, and boo-boos (never get into the habit of drinking your mistakes-you only make more spectacular ones later). Keep The Change isn't bad, especially if you've got a packed house. It does simplify things when you toss it into the jar, but when I spend my time making sure you and a however many people stay happy for a few hours, is it that hard to toss a couple extra bucks my way? I hated KTC when it was a group order of hard-to-make drinks that would ring out to close to a hundred bucks, and I'd get 15 or 20 cents after it cleared. I'm so glad I don't work in the bars and clubs anymore. Just thinking about it gives me heartburn.

OsideGirl -> RE: Time to Rethink Tipping? (7/12/2013 8:12:58 AM)
quote: ORIGINAL: LittleGirlHeart I had a crappy waitress and i wrote a note for her and said her service was so poor I wasn't going to leave a tip, not even a penny. quote: ORIGINAL: OsideGirl Give me crappy service and you'll know it. There was actually one waitress that was so bad, that I left her two pennies. Leaving pennies face down is a statement of poor service. And Tazzy, I always speak to management when I get bad service.

PrinceJ0n -> RE: Time to Rethink Tipping? (7/12/2013 8:24:02 AM)
Leaving one penny with a nice tip is a complement for good service.

tazzygirl -> RE: Time to Rethink Tipping? (7/12/2013 11:12:50 AM)
quote: Leaving pennies face down is a statement of poor service. Not saying that isnt what you intend it to mean, but this last crew I trained was unbelievably stupid. A better statement is nothing left on the table and the ticket returned to the manager with payment, even credit card. I know when I have given poor service. I also know when the customer assumes I have given poor service and that service is out of my control.

tazzygirl -> RE: Time to Rethink Tipping? (7/12/2013 11:15:23 AM)
quote: I hope you never went back to the same place twice, because you probably ate something you wouldn't want to. I realize thats a popular belief... but everywhere I have worked thats a huge misconception. "Waiting" did a lot to hurt the industry.

OrionTheWolf -> RE: Time to Rethink Tipping? (7/12/2013 11:37:05 AM)
~FR~ If you truly get bad service or experience it is better to speak to the manager. They can look into the situation and determine where the problem is. It is not always a matter of someone neglecting their job, it can be the place is under staffed or poor training. The manager, if they are good, can determine if follow up training is needed or alert someone above him that they need more staff or hours. Since I am knowledgeable of the service industry I can usually see or ask the service staff and determine whether it was the wait staff's problem. I also like to become a regular at places so that my tipping will allow me better service and recognition of my expectations. I have been a manager in restaurant and clubs when I was younger. One of the things we did was price drinks and beers so that keep the change was a so so tip. There was also a mandatory 15% gratuity on tables of 4 or more, or certain tabs. Exceptional service is one of the things that always separates many businesses so that was a high priority and those that did not give it would not last long. In the club business we would actually move some bartenders to salary wages, which were pretty good and the tips were definitely a bonus to them. Good wait staff and make or break a place, and if you pay and treat them accordingly then word gets around and you eventually wind up with the best in the area. We did not suffer non-tippers that would become regulars. Just as they have the choice to not come to the place, we have the choice to not serve them. A tip is not just a monetary thing, it is a recognition thing to the higher quality servers. Morale is something that can bring the level of service down, so non-tippers were a concern that we handled.

dcnovice -> RE: Time to Rethink Tipping? (7/12/2013 2:21:35 PM)
quote: I tip moving guys, delivery guys, trash guys at the holidays, and anyone that I can to show appreciation and get a better level of service. Grocery baggers that used to carry bags to the car would get tips when I was young. Same here. Also my hair stylist and shampooist. Basically, I tip anything that moves. [:)]

MariaB -> RE: Time to Rethink Tipping? (7/12/2013 2:29:23 PM)
I wonder how many foreign tourists visiting America for their vacations, have any clue as to how much the minimum wage is and why waiters and waitresses rely so heavily on tips. In France the minimum wage is €9.43 per hour ($12.30 per hour) and although the French will often leave a few euros for decent service, they will normally get a service charge automatically added to their final bill. Italians don't generally tip because they expect 20% to be automatically added and if you eat out in the Middle East, expect between 20-30% service charge on the bill. Tipping with cash isn't customary for these people and if they don't know that the waitress is getting paid less than those in 3rd world countries, why would they even think to tip? I had absolutely no idea that American waiting staff were paid such meagre salaries and always believed that all tips were a bonus and not part of a salary.

slavekate80 -> RE: Time to Rethink Tipping? (7/12/2013 4:27:28 PM)
Yes, often the actual wage that a server makes covers his/her taxes with little left over. When I was a waitress, my paychecks were usually something like $10-$15 for the week after deductions. At the time, this was just enough to buy gas to get to and from work. Today it wouldn't even do that, unless I worked so close that I could walk or ride a bicycle there anyway.

OrionTheWolf -> RE: Time to Rethink Tipping? (7/12/2013 4:36:46 PM)
There are many service people that often work for tips and tips alone. Some make a damn good living at it because they are in the right business and give great service. You should see the break down and to whom you should tip at a fine dining restaurant, and I don't mean Outback. quote: ORIGINAL: MariaB I had absolutely no idea that American waiting staff were paid such meagre salaries and always believed that all tips were a bonus and not part of a salary.

angelikaJ -> RE: Time to Rethink Tipping? (7/12/2013 7:04:22 PM)
quote: ORIGINAL: freedomdwarf1 FR~ I never tip anyone. Never have done. I think it's because the culture over here is somewhat different. We have a minimum wage. People know what that is and how many hours they will work before they take the job. They are paid for what they do and I expect them to do that job well. If they don't, I will complain to the management or leave a comment on one of those customer service cards/books that many establishments have these days. If I find a service charge added to my bill - I will complain and deduct that amount from it. I pay for the goods, nothing more. If they can't build-in a sensible profit margin to pay their overheads and staff - that's not my problem. When I lived for 8 months in the US, I never tipped a dime no matter how good the service was. It was bad enough having to try and work out the extra local tax needed to pay at the till on top of the price instead of having the total price on display like it is here. I find the whole scenario of 'tipping' quite abhorrent and unnecessary. I guess it's what you get used to. Were you aware that depending on where you were, waitstaff's minimum wage could be as low as $2.13/hour? Was it simply a matter of ignorance on your part or did you know and refuse to participate in 'the system'?

tazzygirl -> RE: Time to Rethink Tipping? (7/12/2013 7:49:50 PM)
http://howmuchtotip.org/ How much to tip those who are tipped....

jlf1961 -> RE: Time to Rethink Tipping? (7/12/2013 8:02:55 PM)
If the waitress does not look good in mini skirts and halter tops, then why, may I ask, do men have to tip them?

tazzygirl -> RE: Time to Rethink Tipping? (7/12/2013 8:36:29 PM)
Cold food and watery drinks pale in comparison to those mini skirts and tight tops, huh. [;)]

dcnovice -> RE: Time to Rethink Tipping? (7/12/2013 8:46:26 PM)
quote: http://howmuchtotip.org/ How much to tip those who are tipped.... Really handy, thanks! The mention of flowers brought to mind the delivery, a few weeks ago, of orchids at my office. They arrived while I was at lunch, so I wasn't there to tip the driver. They were also a surprise, so I hadn't known to leave cash with a colleague. This perturbed me so much that I emailed the florist to ask where I could mail the tip. The owner wrote back, saying not to worry. But I still feel a bit bad about it.

tazzygirl -> RE: Time to Rethink Tipping? (7/12/2013 10:45:51 PM)
Usually those tips are made at the time of purchase and not delivery [;)]

FrostedFlake -> RE: Time to Rethink Tipping? (7/13/2013 10:10:17 AM)
Tipping isn't a problem. It's just a custom. And an option. Paying restaurant workers less than other people and saying it's because they get tipped is a problem. Economics is to most folks a mystery. It is outright obvious that a person has to make his money go as far as possible. By hanging onto it. Assuming the same holds when the entire economy is considered results in some truly fabulous misapprehensions. In fact, putting more money into workers paypackets results in more economic activity, thus more opportunity, thus more profits all around. Starving restaurant workers results not in 'savings', but the opposite. While there might be more money in the boss's pocket, today, in the long run even the boss loses ground because the economy does not expand and provide opportunities as quickly as it otherwise would.

erieangel -> RE: Time to Rethink Tipping? (7/13/2013 11:51:35 PM)
I waited tables at a greasy spoon that served mainly Greek-style hot dogs back in the 80s. I got paid $2.50 an hour plus tips, which was considered high (and continues to be so). Most days the tips were horrible. The best tips always came from the cops who came on their breaks. The owner of the diner gave the police free coffee and food so many of the cops would average the value of their orders and leave it under their plates. They often told me that they weren't permitted to take the free food and drinks and by tipping the wait staff the value of their order they felt they were living up to the ethics of their positions even though the owner refused to take their money. More recently, my son delivered pizza for a national chain more than a year ago. He had to quit when my Saturn broke down. And when he did his taxes, the tax preparer told him that he'd lost money with the job. I no longer have pizza or any other foods delivered. I seldom go out eat, at all. A tip for me is usually between $5 and $10 for a meal for 2, no matter how much is spent, more for exceptional service or if it is in a fancier restaurant. I'm pretty poor at math in my head, so I don't bother with it, just add the dollars to the bill.

ChatteParfaitt -> RE: Time to Rethink Tipping? (7/14/2013 12:46:53 AM)
How did you handle non tippers? Did you refuse them service? Or did you as the manager have a talk with them? I'm not disputing you handled them, merely curious.

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