If I worked hard the first time and still didn't get a great tip, why would I work harder next time...sometimes it doesn't matter what you do for people-they are still cheap! AND for the last time..I cannot say where I work...It would definetly get back to my manager and he would be pissed.morganj614 said:At least you have the decency and balls to say where you work...XOXO starts out ranting about what they think is right, says if you don't tip well then next time you get worse service not better(how about working harder next time for a nicer tip?), won't say where they work and then expects a good response?
should have said Mattie's was between the Park and Point Lookout..hehe
Are you a good tipper?
- Thread starter XOXO17
- Start date
Morgan.
flowerchild
Hairy Harry
RoseRed said:
That's a creative reply, please, use it over and over again!
I don't look at it as an individual per customer tip. I don't have time to calculate the % the customer left. Of course you would notice an extravagant tip or the lack of a tip at all but it's the overall average that I look at. I don't look at food sales or anything other than what my hourly wage ends up being at the end of the night. If I work a 5 hour shift and make 150.00 I am like cool 30 bucks an hour. If you really want to see the differences in tips try bartending. There is no rhyme or reason no %.
flowerchild
Hairy Harry
RoseRed said:It really helps to be attractive and have a good sense of humor.
I would think that someone who is so attractive and humerous, not to mention all the other items you credit yourself with, would have a "rosier" outlook on the world.
flowerchild
Hairy Harry
Mikeinsmd said:
That figures.
Otter
Nothing to see here
XOXO17 said:
That goes both ways, I've had more bad service in S. Md than anywhere. A server starts with a 20% tip and it goes up or down from there. I can't count the number of times I've ordered an app, salad and entree and had all 3 show up at once. Restaurants do a lousy job of training servers, so I don't put all the blame on servers.
flowerchild
Hairy Harry
XOXO17 said:
I was on your side till you said this stupid crap. Get this...there will always be a time frame that is 5 minutes before closing...THAT MEANS STILL OPEN!
Otter
Nothing to see here
Alright XO, tell me that you have chased a customer down in the parking lot when they just left your establishment having been in a party of 12 where the tip was included in the bill. They didn't notice that the tip was included and double tipped, not the servers fault, their own stupidity. I saw this happen at Jethros in Solomons a few weeks ago, I was impressed. I worked in a restaurant years ago and when this happened, the servers always giggled while they were counting their money and saying what tards those people were.
Well, I must say that this thread has been enlightening. You do realize, when you CHOOSE to dine out at a restaurant, you are removing the responsibility of setting your own table, rolling your silver, making sure that your environment is presentable, your salt and pepper are there, the menu is selectable, you don't have to go to the fridge or get up and cook or refill your drink.. You don't have to pick up crapass cheerios off of the floor or clean your plates and make two or three desserts or two plus kinds of cocktails or coffees and have one person wait on you hand and foot for the low low price of $2.13 an hour... No cooking, no kitchen knowledge, no dishes.
Unless you're an azzhole, you should realize that most of the restaurant folks are just trying to get by for various reasons. And don't give me the blanket answer of "find another job or quit b!tching" or pull a master and servant routine when it comes to GRATUITY - it doesn't sit well.
Unless you're an azzhole, you should realize that most of the restaurant folks are just trying to get by for various reasons. And don't give me the blanket answer of "find another job or quit b!tching" or pull a master and servant routine when it comes to GRATUITY - it doesn't sit well.