I thought this was worthy of posting
- Thread starter pineapple
- Start date
Someone should send an email to the servers on how to be polite and do their job graciously. Maybe then they'll be worthy of that 18%.
I'll start:
If 5 minutes go by and my drink is not refilled it's -1%
If I have to ask twice for the same thing that's another -1%
If you start telling me how rough your day is and you just can't wait to go home - ooops! -1%
If you put your foot up on an empty chair to tie your shoe (I've actually seen this while dining) -1%
I'll start:
If 5 minutes go by and my drink is not refilled it's -1%
If I have to ask twice for the same thing that's another -1%
If you start telling me how rough your day is and you just can't wait to go home - ooops! -1%
If you put your foot up on an empty chair to tie your shoe (I've actually seen this while dining) -1%
And it wasn't even your shade. 
Uncle Charlie
Beer is Good!!!!
I have walked a mile in your shoes....but
I used to be a waiter / bartender and I also have the good fortune of being able to eat out often, locally and in my travels, so here goes pineapple.
1) I agree totally about children and them dumping on tables. I often said a
a restaurant that didn't allow children under the age of 12 would do well. I
can't stand listening to some kid scream while I am trying to eat.
2) If I am in a normal, non-fancy restaurant I agree we need to leave. If I
have just eatne at a Ruth's Chris or similar, upscale expensive restaurant,
I'll stay as long as I want.
3) Always tell the server they have done an excellent job AND tip accordingly.
Normal servie will get you 20% from me. Great service will get you 25%.
Bad service goes down from 20% in incrments depending on how bad the
service was. I actually had a server throw silver ware on our table one
time, served me BURNT to a crisp appetizer and I had to get up and refill
our tea twice. She got 2 cents on a $30 check, a note explaining why her
tip was bad AND I toalked to one of the other servers (not a manager)
telling them they needed to help her with her attitude.
4) Never happend to me, did get lots of business cards along with my tip and
used sveral of those people's businesses. Why? Because they tipped
good.
5) See item 3. Good service leads to good tipping. And good service isn't
just brining me my meal. It is bringing me the meal I ordered, cooked
properly. If they asked for extra cheeese, do they have it? Is the sauce
on the side? You took the order, make sure it is right. Also, if they
ordered a piece of beef, check with them after you delivered it to make
sure it is cooked to their liking. That is easily fixed. This is called taking
responsibility for YOUR orders. Write it down legibly and remember it.
6) See item 5. Take responsibility for your orders and double check before
you deliver it.
7) Servers giving away free food contributes to the fialure rate of 60% for
new restaurants. They give it to their friends, or under charge or
whatever. It is not yours to give away so when you do that, you are
stealing from the people who employ you.
8) If the kitchen is open until 10, the kitchen is open until 10. If I get there
before 10, tough!!!! I'll take my sweet time and eat as I please. YOU
shouldn't plan anything until 1 hour after the kitchen closes, if you do
shame on you.
9) I agree 100% as lonjg as the restaurant is busy. If it is half empty, what
does it hurt to have them there. And, they might remember how nice you
were letting them do that and tip nicley this time and in the future.
10) I agree that people should say "hi and I am doing well", or not. I also
don't want to hear how bad my servers day is going. I have my onw
problems and don't need to know about yours. I DO want you to tell me
if the kitchen is slow or really busy though so I don't "over expect" my
wait time. It only takes a minute to be nice and as a frequent diner, I
try and infelct some humor in my dealings with my server. Sometimes,
it makes their bad day jsut a little better to have someone joke around
with them.
11) I agree, can't stand it and don't answer mine when I am eating. Just
like home, I don't answer the phone when I am eating.
I do greatly disagree with you about most servers not wanting to be servers. I know a great many that LOVE being servers. I know many with college degrees that left the "corporate world" because they hated it and love being a server or bartender. I also know many who make good "ching" as servers because they are GREAT servers. Always get your meal right, don't forget what you are drinking, don't let your glass get empty, love to interact with their customers, rmemeber their regulars orders all the time, etc. Most of these excpetional servers make $200 to $300 a night in tips in good restaurants. That works out to more than $50,000 a year if you take 2 weeks vacation and work 5 days a week. Many of these very succesful servers volunteer to work other nights to make even more money. A friend of mine was a great server for 10 years in Florida at the same restaurant. When the owner sold, she bought the restaurant and has nothing but great servers working for her and she includes them in her real estate deals. I saw her in January and she told me they were up to 28 rental properties they owned and 20 of them were owned with at least one of her servers. Not bad for a server. And she still waits tables in her restaurant and is still a great server.
I used to be a waiter / bartender and I also have the good fortune of being able to eat out often, locally and in my travels, so here goes pineapple.
1) I agree totally about children and them dumping on tables. I often said a
a restaurant that didn't allow children under the age of 12 would do well. I
can't stand listening to some kid scream while I am trying to eat.
2) If I am in a normal, non-fancy restaurant I agree we need to leave. If I
have just eatne at a Ruth's Chris or similar, upscale expensive restaurant,
I'll stay as long as I want.
3) Always tell the server they have done an excellent job AND tip accordingly.
Normal servie will get you 20% from me. Great service will get you 25%.
Bad service goes down from 20% in incrments depending on how bad the
service was. I actually had a server throw silver ware on our table one
time, served me BURNT to a crisp appetizer and I had to get up and refill
our tea twice. She got 2 cents on a $30 check, a note explaining why her
tip was bad AND I toalked to one of the other servers (not a manager)
telling them they needed to help her with her attitude.
4) Never happend to me, did get lots of business cards along with my tip and
used sveral of those people's businesses. Why? Because they tipped
good.
5) See item 3. Good service leads to good tipping. And good service isn't
just brining me my meal. It is bringing me the meal I ordered, cooked
properly. If they asked for extra cheeese, do they have it? Is the sauce
on the side? You took the order, make sure it is right. Also, if they
ordered a piece of beef, check with them after you delivered it to make
sure it is cooked to their liking. That is easily fixed. This is called taking
responsibility for YOUR orders. Write it down legibly and remember it.
6) See item 5. Take responsibility for your orders and double check before
you deliver it.
7) Servers giving away free food contributes to the fialure rate of 60% for
new restaurants. They give it to their friends, or under charge or
whatever. It is not yours to give away so when you do that, you are
stealing from the people who employ you.
8) If the kitchen is open until 10, the kitchen is open until 10. If I get there
before 10, tough!!!! I'll take my sweet time and eat as I please. YOU
shouldn't plan anything until 1 hour after the kitchen closes, if you do
shame on you.
9) I agree 100% as lonjg as the restaurant is busy. If it is half empty, what
does it hurt to have them there. And, they might remember how nice you
were letting them do that and tip nicley this time and in the future.
10) I agree that people should say "hi and I am doing well", or not. I also
don't want to hear how bad my servers day is going. I have my onw
problems and don't need to know about yours. I DO want you to tell me
if the kitchen is slow or really busy though so I don't "over expect" my
wait time. It only takes a minute to be nice and as a frequent diner, I
try and infelct some humor in my dealings with my server. Sometimes,
it makes their bad day jsut a little better to have someone joke around
with them.
11) I agree, can't stand it and don't answer mine when I am eating. Just
like home, I don't answer the phone when I am eating.
I do greatly disagree with you about most servers not wanting to be servers. I know a great many that LOVE being servers. I know many with college degrees that left the "corporate world" because they hated it and love being a server or bartender. I also know many who make good "ching" as servers because they are GREAT servers. Always get your meal right, don't forget what you are drinking, don't let your glass get empty, love to interact with their customers, rmemeber their regulars orders all the time, etc. Most of these excpetional servers make $200 to $300 a night in tips in good restaurants. That works out to more than $50,000 a year if you take 2 weeks vacation and work 5 days a week. Many of these very succesful servers volunteer to work other nights to make even more money. A friend of mine was a great server for 10 years in Florida at the same restaurant. When the owner sold, she bought the restaurant and has nothing but great servers working for her and she includes them in her real estate deals. I saw her in January and she told me they were up to 28 rental properties they owned and 20 of them were owned with at least one of her servers. Not bad for a server. And she still waits tables in her restaurant and is still a great server.
Uncle Charlie.
itsbob
I bowl overhand
5. TIPPING:
It is not 1960. Cost of living has gone up dramatically since then. 18% is the MINIMUM amount of what you should be tipping your servers. Just look at the tax line and multiply by 2-3, this gives you your minimum tip amount. Remember, our companies pay us minimum wage (minumum wage for servers is $3.13 in FL, $3.09 in IA, $2.13 in TX, $2.23 in DE) And we are taxed on 10 percent of your meal automatically anyway. So if your meal is $100 and you leave $10 and we tip out $4-5 to the busser, bartender, and whoever else then we pay tax on 10 dollars and we make $5. It seems small but it adds up. How many times do you eat out per week and do this? TIP 18% or more!!!!!
BULLCHIT BULLCHIT BULLCHIT.. yeah it's not 1960, but a burger doesn't cost $.25 anymore either.. Where in 1960 you would have been lucky to get $.25 for a tip you are now bithcin because you are getting less then $10 or $15.. cost of a meal out has risen in comaparison to inflation.. so your 15% in today's dollars is the same as the 15% in 1960 dollars.. or are you implying that being a waitress is SOOO much harder then in 1960 you deserve more money?? And if you serve 3 o4 tables in an hour, $5 per table.. you're talking $18 an hour to wait tables.. quit yer bithcin..
Or quit your job and get a real job, dig ditches for $6 an hour, or mow yards for minimum wage in the middle of the summer.. yeah you have it really bad working in a heated, air conditioned, smoke free environment for your measly wage.
It is not 1960. Cost of living has gone up dramatically since then. 18% is the MINIMUM amount of what you should be tipping your servers. Just look at the tax line and multiply by 2-3, this gives you your minimum tip amount. Remember, our companies pay us minimum wage (minumum wage for servers is $3.13 in FL, $3.09 in IA, $2.13 in TX, $2.23 in DE) And we are taxed on 10 percent of your meal automatically anyway. So if your meal is $100 and you leave $10 and we tip out $4-5 to the busser, bartender, and whoever else then we pay tax on 10 dollars and we make $5. It seems small but it adds up. How many times do you eat out per week and do this? TIP 18% or more!!!!!
BULLCHIT BULLCHIT BULLCHIT.. yeah it's not 1960, but a burger doesn't cost $.25 anymore either.. Where in 1960 you would have been lucky to get $.25 for a tip you are now bithcin because you are getting less then $10 or $15.. cost of a meal out has risen in comaparison to inflation.. so your 15% in today's dollars is the same as the 15% in 1960 dollars.. or are you implying that being a waitress is SOOO much harder then in 1960 you deserve more money?? And if you serve 3 o4 tables in an hour, $5 per table.. you're talking $18 an hour to wait tables.. quit yer bithcin..
Or quit your job and get a real job, dig ditches for $6 an hour, or mow yards for minimum wage in the middle of the summer.. yeah you have it really bad working in a heated, air conditioned, smoke free environment for your measly wage.
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