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A tip for wait staff
On Tue, 26 Jul 2011 11:11:53 -0400, Dave Smith
> wrote: >On 26/07/2011 11:01 AM, Michel Boucher wrote: > >>> Well yeah. The point is that tips have risen with the >>> increased price of restaurant meals if people are still paying >>> the same percentage. The argument I heard was that we should >>> tip a higher percentage because prices have risen. >> >> That's a fallacious argument. If you are tipping an amount, yes, >> you have to keep up with inflation. I other words, that 4$ tip >> isn't going to be sufficient anymore. > >But but but.... I was talking about a percentage, not a set amount. > > >> But if you tip using a percentage, it should remain constant (with >> respect to inflation). No need to tip a higher percentage to >> achieve the same result. The question is, do you tip the amount >> before taxes or after taxes? Technically, you should not be >> tipping including taxes. > >The 15% rule was in place before we had sales tax, both provincial, >federal and now that cursed HST. I see on reason to pay a tip on the >tax. AAMAO, when our combined sales taxes totalled 15%, whatever the tax >was on the bill was the basis of the tip. > >> You are of course free to tip a higher percentage, but there is no >> need to do so (unless you feel it is justified by the service). > >Some people apparently feel good about themselves when they tip generously. Actually people who tip generously it's because they intend to return regularly, hasn't a whit to do with ego. I consider the traditional 15% a minimal tip, it's what I tip for ordinary service at a place where I'm just passing through, where odds are they'll never see me again. When service is bad I don't tip at all. Actually I'm pretty good at determining that service will be bad within the first few minutes of being seated... especially if they take an order for a drink, bring the drink but then forget about me... so after about fifteen minutes they haven't taken my order I go up to the cashier and pay for my drink and leave, no explanation is required... I quit while I'm still ahead. Doesn't happen often but occasionally I've left before giving them an opportunity to abuse me. |
A tip for wait staff
On 7/26/2011 10:11 AM, Dave Smith wrote:
>> You are of course free to tip a higher percentage, but there is no >> need to do so (unless you feel it is justified by the service). > > Some people apparently feel good about themselves when they tip generously. That is true of me. I do feel better when I tip well. I know what it is like to count the tips at the end of the shift hoping you collected enough to pay the bills and I know how I appreciated the customers who tipped well. I don't eat in very expensive places so the difference between a good tip and a generous tip might only be a few dollars... and I'm willing to spend that to make myself and the server feel good. And I will agree with Sheldon... when you get a reputation as a good tipper, you do get better service. George L |
A tip for wait staff
On Jul 26, 11:41*am, Roy > wrote:
> On Jul 26, 10:18*am, Nancy Young <email@replyto> wrote: > > > > > On 7/26/2011 11:19 AM, Ranée at Arabian Knits wrote: > > > > * Nancy Young<email@replyto> *wrote: > > >> Why should you have to beat your head against the wall trying to make > > >> it right? *You tried to tell him what was wrong, he thought you were > > >> American and he gave you that attitude. *Oh, well. *His loss. *With > > >> any luck he learned a lesson that day. > > > > * * That's exactly it. *This person made assumptions that were foolish on > > > several counts. *I live in a border state. *Sometimes Canadian money > > > gets mixed in to US money (we often find CA pennies, dimes, etc. in our > > > change). *However, when I worked a play job at a yarn shop, which > > > received many visitors from out of town and out of state and out of > > > country, I did not assume that the currency they were using was foreign. > > > Really, being that close to the border, you'd have to learn quickly not > > to make any assumptions about the currency. > > > I'm pretty easygoing as a restaurant customer, I don't get too wired > > when mistakes are made, but a couple of things really tick me off. > > A snotty waiter would be right up there. *Whatever else happened, that > > waiter was in the wrong for treating a customer that way, never mind > > he was trying to do the right thing. > > > nancy > > == > As I get older one thing that is noticeable with service people is > ATTITUDE. Many of the younger set with their bejeweled lips, noses and > eyebrows have an attitude that frankly STINKS. It seems that they hate > having to work and serving old people especially, is beneath their > dignity. They have no patience and all they desire is to be with their > own peer group where they can 'tweet'. Some come to work with dirty > fingernails and runny eye make-up. If they expect to receive tips then > they should straighten up and fly right and fer gawd's quit that > persistent scowling. > == The types you describe should never be in any service industry, save for FastFood service. That is the proper social strata for their type. As low as it goes!! John Kuthe... |
A tip for wait staff
On 26/07/2011 4:36 PM, George Leppla wrote:
> On 7/26/2011 10:11 AM, Dave Smith wrote: >>> You are of course free to tip a higher percentage, but there is no >>> need to do so (unless you feel it is justified by the service). >> >> Some people apparently feel good about themselves when they tip >> generously. > > > That is true of me. I do feel better when I tip well. I know what it is > like to count the tips at the end of the shift hoping you collected > enough to pay the bills and I know how I appreciated the customers who > tipped well. > > I don't eat in very expensive places so the difference between a good > tip and a generous tip might only be a few dollars... and I'm willing to > spend that to make myself and the server feel good. > > And I will agree with Sheldon... when you get a reputation as a good > tipper, you do get better service. > Okay I have to ask...... who is the better tipper? Is it the person who comes in and has a drink and leaves a $5 tip, or someone who only leaves a $1 dip, but has 10 drinks and who comes in 5 or 6 days a week? |
A tip for wait staff
On 7/26/2011 3:51 PM, Dave Smith wrote:
> > Okay I have to ask...... who is the better tipper? Is it the person who > comes in and has a drink and leaves a $5 tip, or someone who only leaves > a $1 dip, but has 10 drinks and who comes in 5 or 6 days a week? Easy question... If I am a bartender, the guy tipping $5 for one drink is better. One service, one large tip is a lot better than Many Services with Many Small tips that equal one large tip. And if someone has 10 drinks and only leaves a $1 tip... the guy is a stiff, no matter how many times he stops in each week. Now if I am the owner of the bar, the better customer is the guy who comes in every night. He is drinking more and I make more profit. Of course, I have to put up with a cranky bartender who is only getting $1 a night in tips. <vbg> George L |
A tip for wait staff
On 26/07/2011 5:23 PM, George Leppla wrote:
> On 7/26/2011 3:51 PM, Dave Smith wrote: >> >> Okay I have to ask...... who is the better tipper? Is it the person who >> comes in and has a drink and leaves a $5 tip, or someone who only leaves >> a $1 dip, but has 10 drinks and who comes in 5 or 6 days a week? > > Easy question... > > If I am a bartender, the guy tipping $5 for one drink is better. One > service, one large tip is a lot better than Many Services with Many > Small tips that equal one large tip. > > And if someone has 10 drinks and only leaves a $1 tip... the guy is a > stiff, no matter how many times he stops in each week. > > Now if I am the owner of the bar, the better customer is the guy who > comes in every night. He is drinking more and I make more profit. Of > course, I have to put up with a cranky bartender who is only getting $1 > a night in tips. <vbg> > Oops.... I meant to say $1 tip per drink. |
A tip for wait staff
Dave Smith > wrote:
>Oops.... I meant to say $1 tip per drink. Either you stiff the bartender, or you get stiff drinks. Take your pick. S. |
A tip for wait staff
Brooklyn1 wrote:
> On Tue, 26 Jul 2011 11:11:53 -0400, Dave Smith > > wrote: > >> On 26/07/2011 11:01 AM, Michel Boucher wrote: >> >>>> Well yeah. The point is that tips have risen with the >>>> increased price of restaurant meals if people are still paying >>>> the same percentage. The argument I heard was that we should >>>> tip a higher percentage because prices have risen. >>> >>> That's a fallacious argument. If you are tipping an amount, yes, >>> you have to keep up with inflation. I other words, that 4$ tip >>> isn't going to be sufficient anymore. >> >> But but but.... I was talking about a percentage, not a set amount. >> >> >>> But if you tip using a percentage, it should remain constant (with >>> respect to inflation). No need to tip a higher percentage to >>> achieve the same result. The question is, do you tip the amount >>> before taxes or after taxes? Technically, you should not be >>> tipping including taxes. >> >> The 15% rule was in place before we had sales tax, both provincial, >> federal and now that cursed HST. I see on reason to pay a tip on the >> tax. AAMAO, when our combined sales taxes totalled 15%, whatever the >> tax was on the bill was the basis of the tip. >> >>> You are of course free to tip a higher percentage, but there is no >>> need to do so (unless you feel it is justified by the service). >> >> Some people apparently feel good about themselves when they tip >> generously. > > Actually people who tip generously it's because they intend to return > regularly, hasn't a whit to do with ego. I consider the traditional > 15% a minimal tip, it's what I tip for ordinary service at a place > where I'm just passing through, where odds are they'll never see me > again. When service is bad I don't tip at all. Actually I'm pretty > good at determining that service will be bad within the first few > minutes of being seated... especially if they take an order for a > drink, bring the drink but then forget about me... so after about > fifteen minutes they haven't taken my order I go up to the cashier and > pay for my drink and leave, no explanation is required... I quit while > I'm still ahead. Doesn't happen often but occasionally I've left > before giving them an opportunity to abuse me. I don't tip well to feel better about myself. I tip well to hope that the good wait person will remember me and hopefully remember how I like my food. They generally do. At one place, the waiter would begin putting food and drinks on our table as soon as he saw us drive up. Alas, that guy is no longer there. He was one of my favorite waiters. |
A tip for wait staff
Dave Smith wrote:
> On 26/07/2011 4:36 PM, George Leppla wrote: >> On 7/26/2011 10:11 AM, Dave Smith wrote: >>>> You are of course free to tip a higher percentage, but there is no >>>> need to do so (unless you feel it is justified by the service). >>> >>> Some people apparently feel good about themselves when they tip >>> generously. >> >> >> That is true of me. I do feel better when I tip well. I know what it >> is like to count the tips at the end of the shift hoping you >> collected enough to pay the bills and I know how I appreciated the >> customers who tipped well. >> >> I don't eat in very expensive places so the difference between a good >> tip and a generous tip might only be a few dollars... and I'm >> willing to spend that to make myself and the server feel good. >> >> And I will agree with Sheldon... when you get a reputation as a good >> tipper, you do get better service. >> > > > > Okay I have to ask...... who is the better tipper? Is it the person > who comes in and has a drink and leaves a $5 tip, or someone who only > leaves a $1 dip, but has 10 drinks and who comes in 5 or 6 days a > week? I would say the first person. Because the wait person did a lot less work. |
A tip for wait staff
On 7/26/2011 4:28 PM, Dave Smith wrote:
> On 26/07/2011 5:23 PM, George Leppla wrote: >> On 7/26/2011 3:51 PM, Dave Smith wrote: >>> >>> Okay I have to ask...... who is the better tipper? Is it the person who >>> comes in and has a drink and leaves a $5 tip, or someone who only leaves >>> a $1 dip, but has 10 drinks and who comes in 5 or 6 days a week? >> >> Easy question... >> >> If I am a bartender, the guy tipping $5 for one drink is better. One >> service, one large tip is a lot better than Many Services with Many >> Small tips that equal one large tip. >> >> And if someone has 10 drinks and only leaves a $1 tip... the guy is a >> stiff, no matter how many times he stops in each week. >> >> Now if I am the owner of the bar, the better customer is the guy who >> comes in every night. He is drinking more and I make more profit. Of >> course, I have to put up with a cranky bartender who is only getting $1 >> a night in tips. <vbg> >> > > Oops.... I meant to say $1 tip per drink. That's still easy. The guy tipping $1 per drink 10 times a night, 5 nights a week would be my favorite customer and I would be his newest best friend. I'm not tending bar for my health... I need the money. At the end of the week, the $5 tipper has given me $5. The nightly drinker tipping $1 per drink has filled my pockets with $50. George L |
A tip for wait staff
Brooklyn1 wrote:
> On Mon, 25 Jul 2011 20:40:38 -0700, Dan Abel > wrote: > >> In article >, >> "Julie Bove" > wrote: >> >>> "Brooklyn1" <Gravesend1> wrote in message >>> ... >>>> sf > wrote: >>>> >>>>> On Mon, 25 Jul 2011 12:54:54 -0400, Dave Smith >>>>> > wrote: >>>>> >>>>>> If a restaurant bill 30 years ago was $30, a 15% tip would >>>>>> have been $4.50. >>>>> >>>>> 15% was not the norm 30 years ago. We were tipping 10%. >>>> >>>> What a cheapo... the standard tip in the US has been 15% for as >>>> long as I can remember, and that's for more then twice your 30 >>>> years. >>> >>> Yes, I was tipping 15% that long ago and even longer ago than that. >>> My mom used to have me figure the tip for her. >> >> That's pretty amazing! You've been tipping 15% even longer ago than >> more than 60 years? > > What's so amazing... math was the same 60 years ago. Anyone who > claims they tipped 10% is obviously a cheapo *******. When I moved to > CA during the mid '60s I did notice that a lot of people on the left > coast stiffed the waitstaff. Nope I read it wrong. Seeing as how I am only 52 that wouldn't work. I read it as 30 years ago. My bad. |
A tip for wait staff
Brooklyn1 wrote:
> On Mon, 25 Jul 2011 21:25:37 -0700, "Julie Bove" > > wrote: > >> >> "sf" > wrote in message >> ... >>> On Tue, 26 Jul 2011 03:53:24 +0000 (UTC), >>> (Steve Pope) wrote: >>> >>>> But I suspect French Laundry has consistently >>>> better service. They would almost have to. >>> >>> If you've ever dined in a place like that (and I haven't - I've only >>> dined at one star restaurants), 17% seems like you're being >>> shamefully cheap... the service is that good. Then look around and >>> notice the detail of setting up tables that have been turned. >> >> What is a one star restaurant? Sounds pretty bad! > > Der Weinerschnitzel. Ewwwwww. That was one of my mom's favorite places. |
A tip for wait staff
Brooklyn1 wrote:
> On Mon, 25 Jul 2011 21:07:09 -0700, "Julie Bove" > > wrote: > >> Dan Abel wrote: >>> In article >, >>> "Julie Bove" > wrote: >>> >>>> "Brooklyn1" <Gravesend1> wrote in message >>>> ... >>>>> sf > wrote: >>>>> >>>>>> On Mon, 25 Jul 2011 12:54:54 -0400, Dave Smith >>>>>> > wrote: >>>>>> >>>>>>> If a restaurant bill 30 years ago was $30, a 15% tip would >>>>>>> have been $4.50. >>>>>> >>>>>> 15% was not the norm 30 years ago. We were tipping 10%. >>>>> >>>>> What a cheapo... the standard tip in the US has been 15% for as >>>>> long as I can remember, and that's for more then twice your 30 >>>>> years. >>>> >>>> Yes, I was tipping 15% that long ago and even longer ago than that. >>>> My mom used to have me figure the tip for her. >>> >>> That's pretty amazing! You've been tipping 15% even longer ago than >>> more than 60 years? >> >> Ack! I didn't read that right. I thought it said 30 years. Since >> I am only 52 that math just doesn't work. > > You still should remember how much was tipped when you were like five > years old. I remember at five years old eating Chinese with my mom > after a movie, a combo plate with soup and dessert cost 35¢, we each > ordered a combo plate and my mom left a dollar, a 30¢ tip. One thing > I learned is that if you like Chinese food and you intend to return > you don't ever want to not tip or tip poorly. We moved to WA when I was 7. There was a little cafe a couple of blocks from our house. I don't know that I went there when I was 7 by myself but at 8 I could. I used to walk to the library in the same strip mall (tiny library) with my friend. We'd return our books, get some more then go to the Heinz Park Cafe for a donut. I can't remember the price now, but I do know we left a tip that was a few pennies. We always felt bad about this because we knew it was an insult to leave pennies as a tip but that was how the math worked out. Not long after a grocery store with a bakery opened that was even closer to our house. We could get donuts for cheaper there and we didn't have to leave a tip. Now we could each get our own donut and didn't have to split one. |
A tip for wait staff
blake murphy wrote:
> On Tue, 26 Jul 2011 11:08:16 -0400, Brooklyn1 wrote: > >> On Mon, 25 Jul 2011 21:07:09 -0700, "Julie Bove" >> > wrote: >> >>> Dan Abel wrote: >>>> In article >, >>>> "Julie Bove" > wrote: >>>> >>>>> "Brooklyn1" <Gravesend1> wrote in message >>>>> ... >>>>>> sf > wrote: >>>>>> >>>>>>> On Mon, 25 Jul 2011 12:54:54 -0400, Dave Smith >>>>>>> > wrote: >>>>>>> >>>>>>>> If a restaurant bill 30 years ago was $30, a 15% tip would >>>>>>>> have been $4.50. >>>>>>> >>>>>>> 15% was not the norm 30 years ago. We were tipping 10%. >>>>>> >>>>>> What a cheapo... the standard tip in the US has been 15% for as >>>>>> long as I can remember, and that's for more then twice your 30 >>>>>> years. >>>>> >>>>> Yes, I was tipping 15% that long ago and even longer ago than >>>>> that. My mom used to have me figure the tip for her. >>>> >>>> That's pretty amazing! You've been tipping 15% even longer ago >>>> than more than 60 years? >>> >>> Ack! I didn't read that right. I thought it said 30 years. Since >>> I am only 52 that math just doesn't work. >> >> You still should remember how much was tipped when you were like five >> years old. > > um, sheldon, at fifty-two she was five years old forty-seven years > ago, not sixty. see how it works now? Yep. I read it wrong. |
A tip for wait staff
On 26/07/2011 5:56 PM, George Leppla wrote:
> That's still easy. The guy tipping $1 per drink 10 times a night, 5 > nights a week would be my favorite customer and I would be his newest > best friend. > > I'm not tending bar for my health... I need the money. At the end of the > week, the $5 tipper has given me $5. The nightly drinker tipping $1 per > drink has filled my pockets with $50. The same view might be taken toward any frequent diner. They may not be big tippers, but there is something they like about the place so they come back. In the end, the servers likely end up making more. |
A tip for wait staff
blake murphy wrote:
> On Mon, 25 Jul 2011 21:25:37 -0700, Julie Bove wrote: > >> "sf" > wrote in message >> ... >>> On Tue, 26 Jul 2011 03:53:24 +0000 (UTC), >>> (Steve Pope) wrote: >>> >>>> But I suspect French Laundry has consistently >>>> better service. They would almost have to. >>> >>> If you've ever dined in a place like that (and I haven't - I've only >>> dined at one star restaurants), 17% seems like you're being >>> shamefully cheap... the service is that good. Then look around and >>> notice the detail of setting up tables that have been turned. >> >> What is a one star restaurant? Sounds pretty bad! > > no. a bad restaurant gets no stars. As for the local online reviews, the lowest you can give is a one star. Now if she's talking about Michelin stars, that's a different matter. But I guess we'll never know because she didn't answer. |
A tip for wait staff
Julie Bove > wrote:
>As for the local online reviews, the lowest you can give is a one star. Now >if she's talking about Michelin stars, that's a different matter. But I >guess we'll never know because she didn't answer. The discussion is about Michelin stars, and in the U.S. just as in Europe Michelin has restaurants that they rate as "mentioned" but which have zero stars. Steve |
A tip for wait staff
On 7/26/2011 5:13 PM, Dave Smith wrote:
> On 26/07/2011 5:56 PM, George Leppla wrote: > >> That's still easy. The guy tipping $1 per drink 10 times a night, 5 >> nights a week would be my favorite customer and I would be his newest >> best friend. >> >> I'm not tending bar for my health... I need the money. At the end of the >> week, the $5 tipper has given me $5. The nightly drinker tipping $1 per >> drink has filled my pockets with $50. > > > The same view might be taken toward any frequent diner. They may not be > big tippers, but there is something they like about the place so they > come back. In the end, the servers likely end up making more. Absolutely. Another point is that a wait person will get to know the frequent customers and give them better service. You get a "feel" for who needs refills more often and who likes their salad dressing on the side, etc. George L |
A tip for wait staff
Steve Pope wrote:
> Julie Bove > wrote: > >> As for the local online reviews, the lowest you can give is a one >> star. Now if she's talking about Michelin stars, that's a different >> matter. But I guess we'll never know because she didn't answer. > > The discussion is about Michelin stars, and in the U.S. just as in > Europe Michelin has restaurants that they rate as "mentioned" but > which have zero stars. She said she eats only at one star restaurants. I looked online and there are very few of those here in the US. And apparently none in my area. |
A tip for wait staff
Julie Bove > wrote:
>She said she eats only at one star restaurants. I looked online and there >are very few of those here in the US. And apparently none in my area. I believe Michelin is still rolling out its North America coverage and has not reviewed all geographical areas yet. Steve |
A tip for wait staff
"Michel Boucher" > wrote in message ... > Dave Smith > wrote in > m: > >> Inflation has impacted restaurant meals as much or more than a >> lot of other things, so suggesting that a larger percentage >> tip is appropriate due to higher prices overlooks the fact >> that the restaurant prices are higher so 15% tips are more. > > However, if as you suggest the cause of the price increase is > inflation, the 15% is also affected so that your 4,50$ (in 1980 > dollars) is now 15,00$. In that respect, 15% tips are not "more", > just higher numbers. The actual purchasing value of the "pour > boire" has not changed. > > Why should it? We can't all make more money for doing the same job year after year. Nor should we. If you have a job as a waiter, banker, lawyer, gardener, chef, or whatever, if your responsibilities do not change, should you have to work less hours to afford a six-pack or pair of shoes? Employees get raises when they perform better, do more work, take on more responsibility. That is easily justified; "just because" is not. |
A tip for wait staff
On Jul 24, 12:30*am, "Ed Pawlowski" > wrote:
> Some wait staff make it difficult to tip them. > > The other night my wife and I were out doing a few errands so we stopped for > a sandwich at a chain type restaurant. *The bill for the twoof us came to > $17.50 plus tax, or $18.63. *An appropriate tip would be about $3.00 to > $3.50 > > I reached in my pocked and had some twentys, two singles and a five. *I put > a twenty and a five in the check folder. *The waitress asked "do you need > change?" and I replied "yes" She took the money and came back a little later > with a few coins, a single and the $5 bill. > > So. . . . . . * Instead of getting a $3.50 tip, she got the two singles and > some coins. *The place was busy and she disappeared. I did not feel > responsible to wait around and chase her for more change, but she would have > had more in her pocket at the end of the night. *I thought a good > waiter/waitress always made sure the customer had enough bills to leave a > tip. *I did not feel it worth $5 to bring a sandwich and soda. I think maybe she's just stupid. She wasn't even thinking about the tip. She wasn't thinking. |
A tip for wait staff
On Jul 24, 12:51*am, "Julie Bove" > wrote:
> "Ed Pawlowski" > wrote in message > > ... > > > > > Some wait staff make it difficult to tip them. > > > The other night my wife and I were out doing a few errands so we stopped > > for a sandwich at a chain type restaurant. *The bill for the twoof us came > > to $17.50 plus tax, or $18.63. *An appropriate tip would be about $3.00 to > > $3.50 > > > I reached in my pocked and had some twentys, two singles and a five. *I > > put a twenty and a five in the check folder. *The waitress asked "do you > > need change?" and I replied "yes" She took the money and came back a > > little later with a few coins, a single and the $5 bill. > > > So. . . . . . * Instead of getting a $3.50 tip, she got the two singles > > and some coins. *The place was busy and she disappeared. I did not feel > > responsible to wait around and chase her for more change, but she would > > have had more in her pocket at the end of the night. *I thought a good > > waiter/waitress always made sure the customer had enough bills to leave a > > tip. *I did not feel it worth $5 to bring a sandwich and soda. > > Sounds to me like she just assumed you would give her the $5. *I try to > always keep several ones and fives with me in case we eat out. she wasn't thinking. |
A tip for wait staff
Steve Pope wrote:
> Julie Bove > wrote: > >> She said she eats only at one star restaurants. I looked online and >> there are very few of those here in the US. And apparently none in >> my area. > > I believe Michelin is still rolling out its North America coverage > and has not reviewed all geographical areas yet. Then she must not eat at many places. |
A tip for wait staff
On Jul 24, 1:40*pm, Dave Smith > wrote:
> On 24/07/2011 1:33 PM, David Harmon wrote: > > > that would be pretty bad thinking. *$1.37 tip would be more likely, > > since she forgot to break the five. *It didn't happen that way > > because Ed had a couple of singles in his pocket and is a generous > > fellow, but the waitress had no way of knowing that. *The change she > > brought back could have been the only source for her tip, and he may > > have needed part of that five for something later. > > I resent wait staff asking if I want my change. *I think that, unless > specifically told to keep the change, they should presume that you do > want your change, and they should ensure that there is enough change in > there to leave *15-20% tip. I prefer the server asking if we "need" the change, vs. "want" the change. It's subtle but there is a difference. |
A tip for wait staff
Julie Bove > wrote:
>Steve Pope wrote: >> Julie Bove > wrote: >> >>> She said she eats only at one star restaurants. I looked online and >>> there are very few of those here in the US. And apparently none in >>> my area. >> >> I believe Michelin is still rolling out its North America coverage >> and has not reviewed all geographical areas yet. > >Then she must not eat at many places. I assume the statement has to do with not eating at 2 or 3 star places, as opposed to not eating at 0 star places. Steve |
A tip for wait staff
Steve Pope wrote:
> Julie Bove > wrote: >> Steve Pope wrote: >>> Julie Bove > wrote: >>> >>>> She said she eats only at one star restaurants. I looked online >>>> and there are very few of those here in the US. And apparently >>>> none in my area. >>> >>> I believe Michelin is still rolling out its North America coverage >>> and has not reviewed all geographical areas yet. >> >> Then she must not eat at many places. > > I assume the statement has to do with not eating at 2 or 3 star > places, as opposed to not eating at 0 star places. I didn't assume that at all. She also said she never ate at a place that served chili. |
A tip for wait staff
---- wrote:
> On Jul 24, 1:40 pm, Dave Smith > wrote: >> On 24/07/2011 1:33 PM, David Harmon wrote: >> >>> that would be pretty bad thinking. $1.37 tip would be more likely, >>> since she forgot to break the five. It didn't happen that way >>> because Ed had a couple of singles in his pocket and is a generous >>> fellow, but the waitress had no way of knowing that. The change she >>> brought back could have been the only source for her tip, and he may >>> have needed part of that five for something later. >> >> I resent wait staff asking if I want my change. I think that, unless >> specifically told to keep the change, they should presume that you do >> want your change, and they should ensure that there is enough change >> in there to leave 15-20% tip. > > I prefer the server asking if we "need" the change, vs. "want" the > change. It's subtle but there is a difference. And that is always how it has been phrased to me. |
A tip for wait staff
On Jul 24, 1:12*pm, John Kuthe > wrote:
> On Jul 24, 11:41*am, "Ed Pawlowski" > wrote: > > > > > "John Kuthe" > wrote > > > >> I reached in my pocked and had some twentys, two singles and a five. *I > > >> put > > >> a twenty and a five in the check folder. *The waitress asked "do you need > > >> change?" and I replied "yes" She took the money and came back a little > > >> later > > >> with a few coins, a single and the $5 bill. > > > ... > > > > You should have specified "Yes please, but not for the $20, just five > > > $1's for the $5 bill please, for the tip." > > > > See how easy it would have been? ;-) > > > > John Kuthe... > > > I've always tried to maximize income and profit whenever possible. *I'd be > > sure the customer had a selection of bills to tip me properly. *There must > > be a reason that five was sitting there when the twenty covered the bill. > > I have to wonder how many times in a week she misses opportunities to make > > more money. > > By specifically asking for the five ones, you'd be subtly and almost > effortlessly helping educate the server how to give better service, > and maximizing your ability to more finely reward the service given > via tipping to the dollar exactly what you wish to tip. Seems like > upsides all around to me! > > John Kuthe... but it's not his job to educate her about how to do her job. It's her manager's. |
A tip for wait staff
"----" > wrote > > I prefer the server asking if we "need" the change, vs. "want" the > change. It's subtle but there is a difference. Given the grammar abilities of most high school graduates today, I doubt she knows the difference. Or cares. |
A tip for wait staff
On 26/07/2011 11:20 PM, ---- wrote:
> On Jul 24, 1:40 pm, Dave > wrote: >> On 24/07/2011 1:33 PM, David Harmon wrote: >> >>> that would be pretty bad thinking. $1.37 tip would be more likely, >>> since she forgot to break the five. It didn't happen that way >>> because Ed had a couple of singles in his pocket and is a generous >>> fellow, but the waitress had no way of knowing that. The change she >>> brought back could have been the only source for her tip, and he may >>> have needed part of that five for something later. >> >> I resent wait staff asking if I want my change. I think that, unless >> specifically told to keep the change, they should presume that you do >> want your change, and they should ensure that there is enough change in >> there to leave 15-20% tip. > > I prefer the server asking if we "need" the change, vs. "want" the > change. It's subtle but there is a difference. We are talking about an occupation that is characterized by improper grammar. They speak waitrese, a dialect in which the plural for you is youse. I am not sure that the differentiate between want and need, but in their minds it would probably be the same thing...... Are you going to give me all the change? |
A tip for wait staff
On Tue, 26 Jul 2011 14:54:10 -0700, "Julie Bove"
> wrote: >Brooklyn1 wrote: >> On Tue, 26 Jul 2011 11:11:53 -0400, Dave Smith >> > wrote: >> >>> On 26/07/2011 11:01 AM, Michel Boucher wrote: >>> >>>>> Well yeah. The point is that tips have risen with the >>>>> increased price of restaurant meals if people are still paying >>>>> the same percentage. The argument I heard was that we should >>>>> tip a higher percentage because prices have risen. >>>> >>>> That's a fallacious argument. If you are tipping an amount, yes, >>>> you have to keep up with inflation. I other words, that 4$ tip >>>> isn't going to be sufficient anymore. >>> >>> But but but.... I was talking about a percentage, not a set amount. >>> >>> >>>> But if you tip using a percentage, it should remain constant (with >>>> respect to inflation). No need to tip a higher percentage to >>>> achieve the same result. The question is, do you tip the amount >>>> before taxes or after taxes? Technically, you should not be >>>> tipping including taxes. >>> >>> The 15% rule was in place before we had sales tax, both provincial, >>> federal and now that cursed HST. I see on reason to pay a tip on the >>> tax. AAMAO, when our combined sales taxes totalled 15%, whatever the >>> tax was on the bill was the basis of the tip. >>> >>>> You are of course free to tip a higher percentage, but there is no >>>> need to do so (unless you feel it is justified by the service). >>> >>> Some people apparently feel good about themselves when they tip >>> generously. >> >> Actually people who tip generously it's because they intend to return >> regularly, hasn't a whit to do with ego. I consider the traditional >> 15% a minimal tip, it's what I tip for ordinary service at a place >> where I'm just passing through, where odds are they'll never see me >> again. When service is bad I don't tip at all. Actually I'm pretty >> good at determining that service will be bad within the first few >> minutes of being seated... especially if they take an order for a >> drink, bring the drink but then forget about me... so after about >> fifteen minutes they haven't taken my order I go up to the cashier and >> pay for my drink and leave, no explanation is required... I quit while >> I'm still ahead. Doesn't happen often but occasionally I've left >> before giving them an opportunity to abuse me. > >I don't tip well to feel better about myself. I tip well to hope that the >good wait person will remember me and hopefully remember how I like my food. >They generally do. At one place, the waiter would begin putting food and >drinks on our table as soon as he saw us drive up. Alas, that guy is no >longer there. He was one of my favorite waiters. 'Zactly, I tip well because I intend to return. |
A tip for wait staff
"Ed Pawlowski" > wrote in
: > "Michel Boucher" > wrote in message > ... > >> In that respect, 15% tips are >> not "more", just higher numbers. The actual purchasing value >> of the "pour boire" has not changed. > > Why should it? We can't all make more money for doing the > same job year after year. Nor should we. If you have a job > as a waiter, banker, lawyer, gardener, chef, or whatever, if > your responsibilities do not change, should you have to work > less hours to afford a six-pack or pair of shoes? > > Employees get raises when they perform better, do more work, > take on more responsibility. That is easily justified; "just > because" is not. There are also increases tied to inflation. If someone makes the same amount as he did 30 years ago, he would not be able to live on that (unless he was the CEO of a company...they got paid enough even back then). However, the issue I believe was not whether people merited it (and that opens up a second front I am not willing to enter into at this point), but whether inflation justified it. Dave seems to be saying that the information he received was that a tip should be of a higher **percentage** to make up for inflation. A tip should be more in whatever currency, yes, but if you are tipping the same percentage now as then, it will be automatically adjusted. Fifteen percent of 30$ or of 100$ is still 15%. -- "War is the terrorism of the rich and powerful and terrorism is the war of the poor and powerless." Peter Ustinov |
A tip for wait staff
On 27/07/2011 9:59 AM, Michel Boucher wrote:
> > > There are also increases tied to inflation. If someone makes the > same amount as he did 30 years ago, he would not be able to live > on that (unless he was the CEO of a company...they got paid > enough even back then). > > However, the issue I believe was not whether people merited it > (and that opens up a second front I am not willing to enter into > at this point), but whether inflation justified it. > > Dave seems to be saying that the information he received was that > a tip should be of a higher **percentage** to make up for > inflation. A tip should be more in whatever currency, yes, but > if you are tipping the same percentage now as then, it will be > automatically adjusted. Fifteen percent of 30$ or of 100$ is > still 15%. Yes. It was information posted here. Someone had cited someone in the business suggesting that people should tip a higher percentage because of inflation. My point is exactly as you have reinforced, that restaurant prices went up with inflation, and so long as customers tip the same percentage the servers will automatically be getting more money. I still have a problem with the idea of an employee having to rely on the generosity of their customers for their income. Imagine what it is like for people in some cities that attract a lot of tourists from non tipping cultures. A server could get their whole section filled with a group from some place like Britain of Holland who are not used to tipping and end up working their tail off for minimum wage. Assigning servers to sections or hours where they will have a chance to earn more or less in tips is a way of rewarding and punishing staff. |
A tip for wait staff
Dave Smith > wrote in
.com: > A server could get their whole section filled with a > group from some place like Britain of Holland who are not used > to tipping and end up working their tail off for minimum wage. People from Britain of Holland, wherever that might be, should know that 15% is not included in most restaurant bills in NorfAmerigovespucciland, except in Québec where it is more common than anywhere else, and the odd place here and there. The reason it is more common in Québec is because we like to annoy Texans* >:-> If there is a 15% "gratuity", a small surplus can be added in cash as a special reward to the server, a "pour boire" (for drink), but it is not required. -- "War is the terrorism of the rich and powerful and terrorism is the war of the poor and powerless." Peter Ustinov |
A tip for wait staff
James Silverton > wrote:
>Don't the British usually tip waiters? In actual restaurants (as opposed to pubs serving food, or kebab stands and the like), yes. Steve |
A tip for wait staff
On 27/07/2011 1:29 PM, James Silverton wrote:
>> >> I still have a problem with the idea of an employee having to rely on >> the generosity of their customers for their income. Imagine what it is >> like for people in some cities that attract a lot of tourists from non >> tipping cultures. A server could get their whole section filled with a >> group from some place like Britain of Holland who are not used to >> tipping and end up working their tail off for minimum wage. >> > Don't the British usually tip waiters? I seem to recall a 10% tip from > my childhood, which was very long ago. Mind you, my mother never really > got used to inflation in her later years and regarded a tip of 2 GBP to > be excessive, no matter how large the bill. > I have never been to the UK but from what I have heard from people in the service industry, they are not good tippers. I had some visitors from Holland and the were very reluctant to ti, and being Dutch, had no problems acknowledging their countrymen's reputation for being thrifty. However, I did a little web search and found a site that talked about tipping in various countries - In Australia tipping is non=existent - Canada - 10-20% depending on the city and the quality of the service - China... no tipping, but foreigners are charged more - Egypt... tipping s away of life - Estonia... tipping is not common - France service is include din the price by law, usually 15% - Germany "tipping seems strange to Germans" - Italy... no tips are expecting. You are already paying a cover charge and for "pane" (bread) , if feeling generous you can leave some change. -Japan... Don't -Mexico... tupping is expected for jsut about everything - New Zealand... don't tip Ever.. unless the bill says service not included. - UK.... never tip a bartender. You may buy him a drink, but don't give him cash. Tip in a restaurant but not in a pub http://www.bbc.co.uk/dna/h2g2/alabaster/A640018 |
A tip for wait staff
"sf" > wrote in message ... > On Tue, 26 Jul 2011 05:38:21 +0000 (UTC), > (Steve Pope) wrote: > > So Fat Duck is in the French Laundry category? Other way round, actually. |
A tip for wait staff
Dave Smith > wrote:
>I have never been to the UK but from what I have heard from people in >the service industry, they are not good tippers. I had some visitors >from Holland and the were very reluctant to tip, and being Dutch, had no >problems acknowledging their countrymen's reputation for being thrifty. > However, I did a little web search and found a site that talked about >tipping in various countries [snip] >- Canada - 10-20% depending on the city and the quality of the service >- Italy... no tips are expected. You are already paying a cover charge [snip] >- UK.... never tip a bartender. You may buy him a drink, but don't give >him cash. Tip in a restaurant but not in a pub My experience with the above three countries is as follows: Canada -- tipping situation is almost identical to in the U.S. Italy -- many (not all) Italians never tip in any restaurant. Many (not all) tourists usually tip in restaurants. The maximum amount you'd want to leave is 10% or 10 euros. If a tourist is repeatedly dining in the same restaruant day after day the expectation is probably they should not tip at this high a level. UK -- tipping in restaurants is standard but the expectations are about 5% lower than in the U.S. i.e. you'd tip 15% instead of 20% in a similar situation. It is no longer true that tipping is unexpected in bars and pubs, especially in London. It is still bad form to tip the owner or owner's family member in a rural pub. Tipping is largely unexpected at bars internal to events such as concerts or theatres. Conversely you would be the exception if you failed to tip barstaff at a popular/cosmoplitan pub, club, or hotel bar in London, Manchester, Leeds etc. Personally I feel there is no percentage in being a low tipper anywhere in the world so unless there is something wrong with the service, I typically tip 20% at restaurants in the U.S. or Canada, 15% in the U.K. and 10% in Italy. I'd probably have to revise my policy were I to travel to, say, Japan but that is not imminent. Steve |
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