Tipping etiquette when you're being treated

Obviously your simple mind couldn't grasp the concept or context of the statement. But proceed though and show your intellectual prowess further, please do
You focus on the vehicle, but don't get the message. Too complex for you I guess.
you brought a Mack truck when all you needed was a pickup.

Why so salty though?
 
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Because I ate some bad tacos earlier or something and have been s******* liquid on a Saturday night.
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where'd you get the tacos?
 
Restaurant - 15% or more if you choose
Valet, Bellman, Carwash, Shoe Shine, Pizza Guy, Cab Driver Etc. $5
It's not that complicated.
 
Anybody that knows me well enough can confirm that isnt true. If you dont like the facts that I post (which are based off living in Dallas, TX, not where you live) then sure, label me a racist if you want. I didnt specify anything, you're just making assumptions.
Lets take it further though. I'll give you a mexican restaurant example (oops, thats probably racist,calling it mexican). A family of 6 comes in, orders nothing but water to drink. They ask for extra lemons, you bring them the water and lemons. Oops, not enough lemons- they need a MFing bowl of lemons. You know why? They're gonna use them and every Fing sugar packet on the table and nearby tables to make their own MFing lemonade (all free, at a cost to the restaurant, while the waiter is making $2 an hour). You bring them chips and hot sauce (free), they eat it up and stall on ordering, more chips, and bring some tortillas and butter (.25 a tortilla, butter packets free), they continue to feast off the frrebies and rack up a total of $3.00 in tortillas, 5 baskets of chips, and loads of free tablemade lemonade- before sharing one MFing meal between all of em- for a total bill of $15, and a leave a tip of $2 and act as if theyre doing you a favor. This is what freeloaders and bums do- regardless of color. Oh, and even further, I've seen many families bring in dead roaches or other bugs, and try to sneak them into the dish after they're almost done eating- yet the the waiter cant call em out on it because they will get fired. So, the whole ticket gets comped and the waiter gets nothing.
Why are you trying to bring race into this issue, you got a guilty conscience or know something you wanna share bro ? >D
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That still doesn't change the fact that you're prejudging people when they come in because for the most part (there are surprises, but by and large ) YOU KNOW who is gonna tip and who is gonna treat you like a slave and give you jack$#*() before they even order, undoubtedly to give them inferior service, and then of course you are going to be salty they didn't tip you 20%

And where is this 20% figure you guys keep coming up with to compensate if restaurants where forced to pay you guys a regular fair wage, such as minimum? That's a gross overestimation. They only need to come up with ~$6 more per hour per server. How many tables and patrons do you think you serve in an hr? Let's say 8 patrons, which I figure to be very conservatively low. They could raise drink prices 75 cents and bam, covered the increased operating expense of paying their waiters 8.15$ now, or better question how much do you think you should be making? If they made everything cost 20% more and we stayed with serving 8 patrons on an average of 20$ per order (casual dining type place, not somewhere "nice" like Allday works at), that's $32 more bought in - the 6 to cover your salary bump up to $8.15 and the restaurant still comes out way ahead.

And I think there will still be motivation to do your job without tips, just like everyone else in the world has, if you don't you can be replaced. If anything is demotivational, it's the sense of entitlement they have come to have with regard to tips and particularly the autograt. I mean, you're going to get your 18% anyways so why go hard to please? Come back once to refill and clear plates, or six times, that 18% is money in the bank.

It's ridiculous, puts the consumer at a disadvantage since their 18% is a gamble on the level of the service, and at the same time even the employee's work as a waiter is all uncertain if they are going to be compensated at a level they think commensurate to the service they provided. It really benefits nobody, except the owner of an establishment.

Sure people could not eat out and avoid it all, but by the same logic couldn't complaining waiters not take such a job voluntarily? It's the same thing.

Why doesn't every industry go to the tipping system, and "pass the savings" (since that's the alleged justification of it) onto the consumer? The to insure prompt service acronym is also ******** since you tip after services are rendered most of the time and I guarantee none of you ****** have a time machine. It could apply to bartenders or valets, since you have to use them more than once per visit or maybe barbers who let you skip the line next time, but if I'm not going to pay you until after, most of the time you have to guess what level of service you want to provide by what kind of tip you assume you are going to get, since you can't be motivated enough intrinsically to take pride in your job or just by being employed in itself.

I say **** all of you who would intentionally give anything less than your best, in any industry. You are robbing not only the consumer, but your employer, and selling yourself short. And tampering with people's food is just barbaric and a total passive aggressive ***** move, can't believe how often people try to justify it.



Restaurant - 15% or more if you choose
Valet, Bellman, Carwash, Shoe Shine, Pizza Guy, Cab Driver Etc. $5
It's not that complicated.
It's also optional and subjective.
 
OP you should have just tipped the waiter yourself 15-20% for good service but I think and read that 15% is the average tip
 
Very fair- I tend to tip 20-30 %. I usually spend around $50 at a restaurant (for 2), so $10-15 depending on quality and all around experience. For me personally 15% is for crap service, but I man up and let them know if they're not doing good- I'm not gonna let them work for free thoughs
So what happens when you get the 200 dollar bill because of pricing, assuming the same work is done from one restaurant to another? 
 
People that don't tip say the employer should pay the servers better but reality is if employers did that, people will be be forced to pay $50 for what was a $35 entree.
That's fine with me, I don't understand why people just don't price the service they are providing instead of having a bullish hidden charge.
 
Comprehension fail, and none of you answered his question.

If Nowitzness works at a low price casual dining spot and IALLDAY works at an expensive, "nice" joint, does that automatically mean one does more work than the other? Does it makes any sense the latter would get a more significant tip, just because the food is at a higher price point?

Assuming tips were abolished, how much do you think a server should be paid?

Any answers other than petty name calling are welcomed.
 
Comprehension fail, and none of you answered his question.
If Nowitzness works at a low price casual dining spot and IALLDAY works at an expensive, "nice" joint, does that automatically mean one does more work than the other? Does it makes any sense the latter would get a more significant tip, just because the food is at a higher price point?
Assuming tips were abolished, how much do you think a server should be paid?
Any answers other than petty name calling are welcomed.
thank you sir!
 
yeah best thing is just to cover the tip. I use to do 15%, but now I just double the tax, in NYC thats about 17%.

Waitors/Waitress' have it tough as is, and although they make good money after tips especially on weekends. They do work really hard, and make nothin when it comes to actual salary.
 
Well.. I do finance and accounting now- BUT- YES, you make a percentage of YOUR total sales and what you've contrfibuted to the establishment. The better/ more expensive the restaurant, the harder it is to get a job there, more detail and more expectations- so YES- MORE significant tip.
AGAIN, it depends on the establishment and the standards (like any job), the more demand, detail and service required, the HIGHER the pay
I havent called anybody names, and why is this so hard for some of you to understand? Its economics, if you cant be a part of the economy- stay out of it
but does a waiter at Denny's or AppleBee's not work as hard as one at Chez Maurice's (the finest restaurant in Detroit)?

And threatening to mess with people's food really doesn't make anyone any more likely to feel your pain, see your side, or whatever. Just a douchebag thing to do and I hope everyone who does gets caught and ends up in court or jail like dude in the video linked above.
 
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Waiting 10 minutes to get a refill on that coke
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phillistines don't mind a little spit in their cup so your argument is null.

Nowitness your financing and accounting made no sense. We assumed that the same work is being done. I don't know why you are adding all these extra caveats.

I would say that an applebees might average more traffic than a high end restaurant, no?
 
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I already explained how it goes down at an upscale joint. The type of work is essentially the same between a midrange restaurant and something upscale, but at nicer places the menus are constantly changing, there are always daily specials, there are more options than just grilled and fried stuff. You have to be knowledgable about various preparation methods as well as styles of cuisine. Wine varietals (other than Moscato lol) to help guide guests through the meal.

Then of course, at these same places, they don't just have coffee and soda. Espresso is tricky to do right and guests who order it are usually pretty finicky about how its made. Then of course if someone wants a latte I have to froth the milk on top of packing two double espressos while muddling a mojito (It's not uncommon for servers to make cocktails - usually in the daytime when there is no or only one bartender). But wait, the old lady who says the coffee I brought over isn't hot enough (just finished brewing) so now I've got to brew another pot, make another setup (tedious things like this add up), top the latte, meanwhile I have two tables waiting for their checks that I have to get a manager to apply discounts to, a kid just spilled some juice all over the table that I have to clean immediately (otherwise I wasn't 'attentive' enough), I just got sat with a new party of four that I have to greet in under 2 minutes otherwise I get my *** reamed out by management and then spend another few minutes detailing today's specials, then spend another five minutes explaining things that are gluten free or vegan or kosher or halal or WHATEVER dietary concern EVERY table has (see? gotta know intimate details about the menu), etc.

TL;DR - Sorry not an option because this is exactly what a busy shift is like serving.

What people don't understand is that this is all happening SIMULTANEOUSLY. Just for kicks, if you really want to have an understanding (clearly you don't) pick up a part time job serving. Something tells me you won't be able to hack it.
 
i always tip 20-30%, usually 30%. i dont know why either, even when the service is bad :smh:
 
First post!

Here is an interesting article from an African American woman.
http://madamenoire.com/110803/stuff-black-people-dont-like-tipping/

From what I know about the restaurant industry, I know certain groups are judged upon immediately. I would say that approximately 75% of certain type of people don't tip. They come in with a sense if entitlement and are very bitter from the beginning. They complain all the time and try to create a false reason not to tip.

My solution would be to create two lines. One where the tip in included and you are guaranteed excellent service. Kind of like first class for airlines. Personally, the service is part of the dining experience especially at high end restaurants.

Next, there would be the rest of folks where tipping would be an option and you are not guaranteed great service. Just average at best.

At the end of the meal or experience, you can decide if you want to come back. No surprises for anyone involved and you know exactly what you are getting. Like the old saying goes, "you get what you pay for."
 
^ sounds excellent.

I hate to be looked at and stereotyped, / not wanted to be served cause others decide tipping isn't their forte.

also you guys are full of ****. I go out to eat often. the upscale restaurants cater to you in a million ways, converse, and make you feel very different than ana pplebees.

I feel like their metaphorically wiping my ***, and it feels awesome :pimp:
 
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First post!

Here is an interesting article from an African American woman.
http://madamenoire.com/110803/stuff-black-people-dont-like-tipping/

From what I know about the restaurant industry, I know certain groups are judged upon immediately. I would say that approximately 75% of certain type of people don't tip. They come in with a sense if entitlement and are very bitter from the beginning. They complain all the time and try to create a false reason not to tip.

My solution would be to create two lines. One where the tip in included and you are guaranteed excellent service. Kind of like first class for airlines. Personally, the service is part of the dining experience especially at high end restaurants.

Next, there would be the rest of folks where tipping would be an option and you are not guaranteed great service. Just average at best.

At the end of the meal or experience, you can decide if you want to come back. No surprises for anyone involved and you know exactly what you are getting. Like the old saying goes, "you get what you pay for."
Buuuuuuuuuuuuuuuut you get the service (whether it be good or bad) before you pay for the tip.
 
i always tip 20-30%, usually 30%. i dont know why either, even when the service is bad :smh:

Naw, homie, if you get crap service, give a crap tip. Hell, I usually give a 30% minimum because I know how it is, but if I get treated like crap then I have no qualms paying the bill and rollin out. I'll usually throw the busser or food runner something directly in cases like that.
 
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Comprehension fail, and none of you answered his question.
If Nowitzness works at a low price casual dining spot and IALLDAY works at an expensive, "nice" joint, does that automatically mean one does more work than the other? Does it makes any sense the latter would get a more significant tip, just because the food is at a higher price point?
Assuming tips were abolished, how much do you think a server should be paid?
Any answers other than petty name calling are welcomed.

You sir are ignorant to the industry. A server at Denny's doesn't care if you order a coke or a shake with your moon over my hammies at 2 AM. But if I'm at high end steak house like Mastros, the Cut, or any other place, the servers have to know exactly how the food is prepared, understand the pairings ith your meal including wine, etc. it's not just about the food. It's about the experience.
 
i always tip 20-30%, usually 30%. i dont know why either, even when the service is bad :smh:

Naw, homie, if you get crap service, give a crap tip. Hell, I usually give a 30% minimum because I know how it is, but if I get treated like crap then I have no qualms paying the bill and rollin out. I'll usually throw the busser or food runner something directly in cases like that.

i just feel cheap if i dont leave a decent-good tip :smh:
 
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