Are you a good tipper?
- Thread starter XOXO17
- Start date
mAlice
professional daydreamer
XOXO17 said:well we agree on one thingur idea of generous. like I said earlier 15% is ok.
10% is not. If I don't have enough money to pay for my food AND tip,I simply don't go out to eat. Its not fair to the server...we are there to make $$$$$
Im not stingy either, Im the the best tipper when it comes to tipping out busboys,expos, etc.... I appreciate thier help so I take good care of them
You may have the last word. Now you're just boring.
morganj614
New Member
CMC122 said:And I just pulled the chocolate cupcakes out of the oven that I will be serving with fresh strawberries and whipped cream after the delish dinner
Well I can't find Trouble until later so I get on here and see this is STILL going on..and CMC ...FEED ME!
BadGirl
I am so very blessed
When I worked in hospitality, I had some amazing customers who almost always left very sizable tips. Those generous customers far outnumbered the cheapazz customers who left small or invisible tips behind. I must have been really lucky.
And I wasn't even that good as a bartender, right Elaine?
The poor woman was my very first customer and she had to tell me how to make her drink.
But you are right XOXO: good service should be rewarded; however, bad service should also be noted when tipping. I will gladly show my gratitude to a waistaff who has gone out of his/her way to provide exemplary serice, but I will also kick my tip down a notch or two if I find the waitstaff inattentive, rude, or just not caring in their job performance.
And I wasn't even that good as a bartender, right Elaine?
The poor woman was my very first customer and she had to tell me how to make her drink.But you are right XOXO: good service should be rewarded; however, bad service should also be noted when tipping. I will gladly show my gratitude to a waistaff who has gone out of his/her way to provide exemplary serice, but I will also kick my tip down a notch or two if I find the waitstaff inattentive, rude, or just not caring in their job performance.
K
Kizzy
Guest
elaine said:
Exactly
BTW Nickel, good on you to google it and find that answer. I was catching up on this thread and was wondering why nobody had done that yet.
Also OTTER
You posed a question somewhere in the thread about claiming what you make at the end of the night. Olive Garden is an example of this. They take the difference from the hourly wage and min wage and claim that as tips, the difference. It is done automatically, the servers no longer have to decide. This ALWAYS ALWAYS ALWAYS works in the favor of the server.
I have a few clients that are waitresses for a living and I asked, so how much do you actually benifit from this? Nearly all of them have said they make 2 or 3 times that much, so where else can you work and have a good majority of your income free from taxes?
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Toxick
Splat
As a former bartender/waiter/pizza deliverer:
First of all: Who in the blue hell went and made 20% percent the minimum gratuity when I wasn't looking?
Why didn't I get a memo about this?
When I was a server 15% was a good tip, and in my estimation still is a good tip. When I get good service I'll toss on a few extra bucks. But that is by NO MEANS a given. You want more - work for it.
I even tend to give the full 15% gratuity even if the service wasn't stellar, as long as some modicum of effort was made to be mediocre. I quite understand that people have off-days and sometimes its' really busy and you can only do so many things at once - and as a former hostage (I mean "employee") within the foodservice industry I understand this, and therefor I make allowances.
I do, however, expect good service when I'm paying for a service, and I try to reward it when I get it.
Second of all: I remember when I was a waiter and when I was a bartender - I have to tell you people - XOXO17 has a point. As a rule, Southern Maryland patrons' tips ABSOLUTELY SUCK.
No seriously.
I see a lot of attitude in this thread about this assertion, but I'm telling you right now, it's true, and I don't give a good goddam if that offends someone.
I was a good bartender, and during my brief stint in DC, and my briefer stint in Baltimore, I was rewarded for it. However, back home in Southern Maryland when I was a bartender, (and on those occasions when I had to wait tables), I was not rewarded for it.
I wasn't doing anything differently. So either the expectations are unusually high south of the beltway, or the consumer base is, on average, much stingier. Guess which side my wager is on.
And don't even get me started on the time when I was a pizza delivery guy - the tips were abysmal.
ABYSMAL.
Some of those people should be ashamed of themselves.
First of all: Who in the blue hell went and made 20% percent the minimum gratuity when I wasn't looking?
Why didn't I get a memo about this?
When I was a server 15% was a good tip, and in my estimation still is a good tip. When I get good service I'll toss on a few extra bucks. But that is by NO MEANS a given. You want more - work for it.
I even tend to give the full 15% gratuity even if the service wasn't stellar, as long as some modicum of effort was made to be mediocre. I quite understand that people have off-days and sometimes its' really busy and you can only do so many things at once - and as a former hostage (I mean "employee") within the foodservice industry I understand this, and therefor I make allowances.
I do, however, expect good service when I'm paying for a service, and I try to reward it when I get it.
Second of all: I remember when I was a waiter and when I was a bartender - I have to tell you people - XOXO17 has a point. As a rule, Southern Maryland patrons' tips ABSOLUTELY SUCK.
No seriously.
I see a lot of attitude in this thread about this assertion, but I'm telling you right now, it's true, and I don't give a good goddam if that offends someone.
I was a good bartender, and during my brief stint in DC, and my briefer stint in Baltimore, I was rewarded for it. However, back home in Southern Maryland when I was a bartender, (and on those occasions when I had to wait tables), I was not rewarded for it.
I wasn't doing anything differently. So either the expectations are unusually high south of the beltway, or the consumer base is, on average, much stingier. Guess which side my wager is on.
And don't even get me started on the time when I was a pizza delivery guy - the tips were abysmal.
ABYSMAL.
Some of those people should be ashamed of themselves.
kom526
They call me ... Sarcasmo
18% if you are good 10% if I am not satisfied and a tails up penny if I have to talk to a manager about crappy service. It's my money and I'll decide how much goes out of my pocket and into yours. Don't even think about saying I am a bad tipper. You don't know me and since you won't even give a hint as to your place of employment, you'll probably never find out how good a tipper I can be.
itsbob
I bowl overhand
15% is what I give for good service, 20% if they do better then average, if ya piss me off ZERO!! If you don't like it find another line of work.
I've worked for tips, and 15% follows the market.. 10 years ago a meal in a decent restaurant didn't cost $100 so in comparison tips have increased with the cost of living. NOW consider the pizza delivery guy that drives his own car to YOUR house, pays for his gas, and insurance.. how should hIS tips compare to say a waitress, that is in a nice heated AC'd restaurant, doesn't take 20 minutes to get to a table etc etc.. quit your griping or find a new line of work...
UNLESS you are my daughter that works at Jethros.. and anybody that goes there ask for Stacie.. (the NEW Stacie) and be sure to tip 20 - 25%... 50% for drinks!!
I've worked for tips, and 15% follows the market.. 10 years ago a meal in a decent restaurant didn't cost $100 so in comparison tips have increased with the cost of living. NOW consider the pizza delivery guy that drives his own car to YOUR house, pays for his gas, and insurance.. how should hIS tips compare to say a waitress, that is in a nice heated AC'd restaurant, doesn't take 20 minutes to get to a table etc etc.. quit your griping or find a new line of work...
UNLESS you are my daughter that works at Jethros.. and anybody that goes there ask for Stacie.. (the NEW Stacie) and be sure to tip 20 - 25%... 50% for drinks!!
Club'nBabySeals
Where are my pants?
With this I concur. I supported myself through college by waitressing and when I was up in Frederick it was not uncommon for me to walk out on a Saturday night with $300 in my pocket. I was a good waitress, and I earned that money by NOT being one of the folks to whine when a late table came in, or when someone wanted croutons for their spawn. On summer breaks when I'd be down here in SOMD (serving at a similar quality restaurant) I was always amazed at how stingy the majority of patrons seemed to be when it came to tipping. Families with small children and parties of women are the worst. Surprisingly, some of my best tips used to come from early-20-somethings out for a meal with their buddies.
My personal rule of thumb is 20%....though, as has been noted, it can fluctuate with the quality of service. I've been known to drop a 50% tip when it was extraordinary....and the only time I've ever not tipped at all was when the waiter was downright rude to my husband.
TIPS actually stands for "To Insure Proper Service"....it's an incentive for the kid that's working for $2.13 an hour to kick up her game a few notches and make your evening enjoyable. If she does that, then there's absolutely no reason to jip.
Moreover, I will say that when I was waitressing the amount of tips I had to claim was actually 15% of my total food bill for the night---whether or not my total tip-pool had reached that much. That means that if I sold $100 worth of food that night, and had only made $10 worth of tips, then I actually owed the restaurant $5. It happened to me more than once (always in SOMD...go figure).
