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Surcharge (auto-tip) Yay? Nay?
On Thu, 7 Feb 2013 04:54:40 +0000 (UTC), "I'm back" >
wrote: >Ed Pawlowski > wrote in : > >> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote: >> >>>On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick > wrote: >>> >>>> The people who do >>>> them should be respected for the service they provide. >>> >>>ABSOLUTELY... and not underpaid. I doubt a single person here has >>>ever turned down a raise and yet they think it's okay for servers >>>national minimum wage not to have risen in the last 20 years. >>> >>>> I'd better stop, I feel a sermon coming on ;o) >> >> But the tips have risen along with the prices at the restaurant. I've >> known servers to make in the range of $25 to $30 or more an hour in >> the good spot. That is based on average take home for a 40 or so hour >> week. They don't need an increase in the minimum. >> >> We ate out tonight. It was about 90 minutes and I left $20. If he >> had that from four tables, he is making a decent wage, I'd say. Plenty >> of people would like to make that. >> >> Maybe in some low price dive they need it, but not at the top spots. >> > > >What irks me gteatly is some stablishments here in Oz are starting to >actually put a place on the receipt for an extra tip.... most likely >because damn ignorant 'Merikans come over here and (back when *they* had >the higher value dollar!!) act the same as they do back home. > >The sooner the morons wake up and realise they *don't* have to tip over >here, the better it'll be for those of us that have to live here. > >There are now approx 5 restaurants (mainly down the Gold Coast) that I >won't go back to because they charge a good price for their meals and >drinks, and then expect a tip on top. Dining out is a luxury, not an entitlement, can't afford to use the drive-thru or eat home. |
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Surcharge (auto-tip) Yay? Nay?
On Wed, 06 Feb 2013 23:17:23 -0500, Ed Pawlowski > wrote:
> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote: > > >On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick > > wrote: > > > >> The people who do > >> them should be respected for the service they provide. > > > >ABSOLUTELY... and not underpaid. I doubt a single person here has > >ever turned down a raise and yet they think it's okay for servers > >national minimum wage not to have risen in the last 20 years. > > > >> I'd better stop, I feel a sermon coming on ;o) > > But the tips have risen along with the prices at the restaurant. I've > known servers to make in the range of $25 to $30 or more an hour in > the good spot. That is based on average take home for a 40 or so hour > week. They don't need an increase in the minimum. > > We ate out tonight. It was about 90 minutes and I left $20. If he > had that from four tables, he is making a decent wage, I'd say. Plenty > of people would like to make that. > > Maybe in some low price dive they need it, but not at the top spots. Why cloud the issue? Nobody is questioning how much servers can earn in top restaurants. We're talking about everyday servers in run of the mill restaurants. When we're paying anywhere from $100 to $400+ per person, we expect that they are well compensated by the restaurant and patrons in terms of a base salary, medical coverage and tips. -- Food is an important part of a balanced diet. |
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Surcharge (auto-tip) Yay? Nay?
Thu, 07 Feb 2013 09:42:45 -0500, Dave Smith
> wrote: > On 06/02/2013 6:06 PM, sf wrote: > > On Wed, 06 Feb 2013 17:32:23 -0500, Gary > wrote: > > > >> What bothered me was that someone was actually watching us constantly > >> and came right over once my water glass got below half filled. It's > >> annoying to me and probably most diners. > >> > > Not if you're used to dining out. > > > > Not everyone dines out with the intention of having a serving hovering > at your disposal and trying to be your best friend until you pay your > bill. If I am out with friends and we are having a nice conversation > and enjoying good food I don't want to be constantly interrupted. A good > waiter is one who is there when you want them, not one who is always in > your face. They're too busy to be in your face and you're just making things up now trying to make some mysterious point; unless you're mad that we're more generous tippers than the rest of the world. Stick to places that include the tip with the bill, I seriously don't care where you eat; but you're not going to change the way Americans take care of business as patrons at a restaurant. If we want to tip over and above the minimum requirement of your tip included establishments, that's our business and if you want to cheap out, that's yours. We aren't trying to tell you how to tip, but you sure are trying to dictate to us. -- Food is an important part of a balanced diet. |
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Surcharge (auto-tip) Yay? Nay?
On Thu, 07 Feb 2013 09:59:26 -0500, Nancy Young <replyto@inemail>
wrote: >On 2/7/2013 9:42 AM, Dave Smith wrote: >> On 06/02/2013 6:06 PM, sf wrote: >>> On Wed, 06 Feb 2013 17:32:23 -0500, Gary > wrote: >>> >>>> What bothered me was that someone was actually watching us constantly >>>> and came right over once my water glass got below half filled. It's >>>> annoying to me and probably most diners. >>>> >>> Not if you're used to dining out. > >> Not everyone dines out with the intention of having a serving hovering >> at your disposal and trying to be your best friend until you pay your >> bill. If I am out with friends and we are having a nice conversation >> and enjoying good food I don't want to be constantly interrupted. A good >> waiter is one who is there when you want them, not one who is always in >> your face. > >Agreed. I don't want to see the waiter unless I'm ordering or I need >something. If I have to start craning my neck to get my drink refilled, >I'm kind of annoyed. A good waiter can accomplish this without being >obvious. > >nancy I don't want the wait person bothering with my bar drinks, a barmaid will scan the room with every order she serves and so will know who may want a refill, they don't hover and only have drinks to deal with. And a barmaid will bring your drink within seconds of it being made, it doesn't sit getting warm and ice melting until a wait person finds time or even remembers. I usually have to send drinks back when a wait person plays barmaid... I remember the last time very well because a big argument ensued, I saw my bloody mary sitting on the bar for a full 15 minutes before the waitperson brought it, it was weak to begin with, and most all the ice had melted, it was so diluted I couldn't taste any alcohol. The wait person refused to take my drink back and bring me a fresh drink, she began to rant that I was too picky, I got up and left, have never been back. She didn't bring any food yet either, fortunately I didn't have to endure whatever crap they served. I think it mostly depends on the type of restaurant one chooses, the typical national chains have low prices so attract patrons who prefer those low prices in lieu of better quality product and service... they also tend to tip cheaply, so they really can't blame the servers for using chicanery attempting to extract larger tips and get them to eat quickly and leave... those national chains operate on the concept of quantity over quality, they are really greasy spoons in sheep's clothing. I don't eat out often so when I do I choose a classier restaurant, I've not experienced cloying servers at restaurants with higher standards. It only costs a small amount more (like 20%) to dine at a better establishment, and for that mere pittance the food and service are 100% better. |
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Surcharge (auto-tip) Yay? Nay?
Brooklyn1 > wrote in
news > On Thu, 7 Feb 2013 04:54:40 +0000 (UTC), "I'm back" > > wrote: > >>Ed Pawlowski > wrote in m: >> >>> On Wed, 06 Feb 2013 08:35:41 -0800, sf > wrote: >>> >>>>On Wed, 06 Feb 2013 07:57:55 -0700, Janet Bostwick > wrote: >>>> >>>>> The people who do >>>>> them should be respected for the service they provide. >>>> >>>>ABSOLUTELY... and not underpaid. I doubt a single person here has >>>>ever turned down a raise and yet they think it's okay for servers >>>>national minimum wage not to have risen in the last 20 years. >>>> >>>>> I'd better stop, I feel a sermon coming on ;o) >>> >>> But the tips have risen along with the prices at the restaurant. I've >>> known servers to make in the range of $25 to $30 or more an hour in >>> the good spot. That is based on average take home for a 40 or so hour >>> week. They don't need an increase in the minimum. >>> >>> We ate out tonight. It was about 90 minutes and I left $20. If he >>> had that from four tables, he is making a decent wage, I'd say. Plenty >>> of people would like to make that. >>> >>> Maybe in some low price dive they need it, but not at the top spots. >>> >> >> >>What irks me gteatly is some stablishments here in Oz are starting to >>actually put a place on the receipt for an extra tip.... most likely >>because damn ignorant 'Merikans come over here and (back when *they* had >>the higher value dollar!!) act the same as they do back home. >> >>The sooner the morons wake up and realise they *don't* have to tip over >>here, the better it'll be for those of us that have to live here. >> >>There are now approx 5 restaurants (mainly down the Gold Coast) that I >>won't go back to because they charge a good price for their meals and >>drinks, and then expect a tip on top. > > Dining out is a luxury, not an entitlement, can't afford to use the > drive-thru or eat home. > Dining out is a break from doing all the cooking. Usually done during one of our shopping expeditions together, or (used to be) just as a treat when we are away on holiday, because I used to like a break/holiday when I went away. With my current medical situation dining out is no longer an option for me, but I still enjoy taking others to treat them. I get sick and tired trying/having to explain to nosey bloody waiters/restaurant owners why a strapping 95kg, 6'2" guy, doesn't want to eat a 'full meal' with his friends, but instead just picks little bits and pieces off their plates. LOL!! The last time I explained fully to a restaurant owner, she was Chinese and after our second visit to her place kept at me "Why you no eat, why you no eat? You big boy, you should eat more!" after I had ordered just Long Soup and Prawn Toast on both occasions (and took most of the toast home with me) while the SO and friends were having entrees/starters, mains, and desserts. So I quietly explained to her.... she ended up in tears and was very remorseful for trying to badger me into eating more. We went back to her place quite a few times on that holiday, and everything was cool. And I never had to once leave a tip. -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
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Surcharge (auto-tip) Yay? Nay?
jmcquown wrote:
> > On 2/6/2013 6:23 PM, James Silverton wrote: > > On 2/6/2013 6:16 PM, jmcquown wrote: > >> Have you been following how they found and verified the bones of King > >> Richard III from under a parking lot in Leicester? What an amazing > >> thing! Verified by DNA. Now they are arguing over where his bones > >> should rest... > >> > >> Jill > > Well, the winners write the history, even if Richard III wasn't as bad > > as his reputation! I don't really accept Josephine Tey's whitewash. > > > > Of course there was lots of treachery back in the day when it came to > succession to the throne. Who really knows if he had his nephews murdered? > > Jill And who really cares centuries later. Oh and King Richard III.... put his bones in cat food for calcium. |
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Surcharge (auto-tip) Yay? Nay?
ImStillMags > wrote in
: > On Feb 2, 5:17*am, "I'm back" > wrote: >> notbob > wrote >> > .net: >> >> > Boy, this outta be good for a battle royal. >> >> > Should restaurant patrons be subject to an automatic surcharge >> > (it's not a tip!) for groups over a certain number? >> >> If there's a surcharge, then you shouldn't have to tip. >> >> Bottom line, the USA should pay their workers the rate they are >> entitled to, as the rest of the (civilised) world does.... instead of >> being the cheap assholes they are and paying "minimum wage" where the >> worker has to survive on tips to live. >> >> If you pay your workers peanuts, you get monkeys doing the job. >> > > > Truer word were never spoken. Unfortunately it's been going on a > long time and it is ingrained in the society. > > > *And* it could be directly responsible for the epidemic of obesity that is rampant in the US. Pay the workers peanuts.... that means you can spend more on larger portions of food for the 'patrons' so they keep coming back ... which means they eat more.... which means they get fatter and fatter by the generation. Case in point......... Aussie (Special) Ham and Cheese sandwich (it makes 4 sandwiches) .... http://www.taste.com.au/recipes/8976...+ham+and+chees e+sandwiches Usually when you go to a deli/shop and ask for a Ham and Cheese sandwich, you get two slices of bread, *maybe* a couple slices of ham, and a thin layer of sliced cheese, with some mustard if you want it. American Ham and cheese sandwich.......... usually involves an over the top array of fillings...... the last one I had in the US was about 5" thick with meat and cheese. -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
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Surcharge (auto-tip) Yay? Nay?
Gary > wrote in :
> jmcquown wrote: >> >> On 2/6/2013 6:23 PM, James Silverton wrote: >> > On 2/6/2013 6:16 PM, jmcquown wrote: >> >> Have you been following how they found and verified the bones of >> >> King Richard III from under a parking lot in Leicester? What an >> >> amazing thing! Verified by DNA. Now they are arguing over where >> >> his bones should rest... >> >> >> >> Jill >> > Well, the winners write the history, even if Richard III wasn't as >> > bad as his reputation! I don't really accept Josephine Tey's >> > whitewash. >> > >> >> Of course there was lots of treachery back in the day when it came to >> succession to the throne. Who really knows if he had his nephews >> murdered? >> >> Jill > > And who really cares centuries later. It's called "history" Gary :-) > Oh and King Richard III.... put his bones in cat food for calcium. > It actually lends credence to the 'history' as we have known it by the books... to see that he actually did have a hunchback, and died because of an axe wound to the base of his skull and another sword wound to the head, as stated in the history books. Although why they cut his feet off and took them is still a bit of a mystery :-) -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
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Surcharge (auto-tip) Yay? Nay?
On 07/02/2013 1:27 PM, sf wrote:
> >> Not everyone dines out with the intention of having a serving hovering >> at your disposal and trying to be your best friend until you pay your >> bill. If I am out with friends and we are having a nice conversation >> and enjoying good food I don't want to be constantly interrupted. A good >> waiter is one who is there when you want them, not one who is always in >> your face. > > They're too busy to be in your face and you're just making things up > now trying to make some mysterious point; unless you're mad that we're > more generous tippers than the rest of the world. It probably has more to do with the idiocy of tolerating substandard wages for menial positions and liking the idea of dropping stipends in front of people to be treated nicely. Is in better and more generous in your world to give go to a place with low prices and low server wages and to give the waiters cash when they please you, or is it better and more generous to pay the higher menu price knowing that the servers are well enough paid that you don't have to tip them, and the friendly and efficient service you get is because they are acting professionally and not dancing for your tips? > Stick to places > that include the tip with the bill, I seriously don't care where you > eat; but you're not going to change the way Americans take care of > business as patrons at a restaurant. Yes. I realize that. You live in a country where the Senate gives themselves raise after raise after raise, but reject raising the federal minimum wage for 20 years. |
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Surcharge (auto-tip) Yay? Nay?
On Thursday, February 7, 2013 1:47:17 PM UTC-6, I'm back wrote:
> > > With my current medical situation dining out is no longer an option for > > me Oooh, does that mean *you're* going to die soon? No wonder so touchy. > > Peter --Bryan |
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Surcharge (auto-tip) Yay? Nay?
Bryan > wrote in news:46aa36a4-7eb2-414c-a2fe-
: > On Thursday, February 7, 2013 1:47:17 PM UTC-6, I'm back wrote: >> >> >> With my current medical situation dining out is no longer an option for >> >> me > > Oooh, does that mean *you're* going to die soon? No wonder so touchy. >> LOL!! Moron!! You've got the memory and intelligence of a ****ing flea!! -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
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Surcharge (auto-tip) Yay? Nay?
I'm back wrote:
> > We went back to her place quite a few times on that holiday, and > everything was cool. And I never had to once leave a tip. But you could have. |
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Surcharge (auto-tip) Yay? Nay?
On 2/7/2013 4:36 PM, I'm back wrote:
> Gary > wrote in : > >> jmcquown wrote: >>> On 2/6/2013 6:23 PM, James Silverton wrote: >>>> On 2/6/2013 6:16 PM, jmcquown wrote: >>>>> Have you been following how they found and verified the bones of >>>>> King Richard III from under a parking lot in Leicester? What an >>>>> amazing thing! Verified by DNA. Now they are arguing over where >>>>> his bones should rest... >>>>> >>>>> Jill >>>> Well, the winners write the history, even if Richard III wasn't as >>>> bad as his reputation! I don't really accept Josephine Tey's >>>> whitewash. >>>> >>> Of course there was lots of treachery back in the day when it came to >>> succession to the throne. Who really knows if he had his nephews >>> murdered? >>> >>> Jill >> And who really cares centuries later. > > It's called "history" Gary :-) > > >> Oh and King Richard III.... put his bones in cat food for calcium. >> > It actually lends credence to the 'history' as we have known it by the > books... to see that he actually did have a hunchback, and died because > of an axe wound to the base of his skull and another sword wound to the > head, as stated in the history books. > > Although why they cut his feet off and took them is still a bit of a > mystery :-) > As well as the DNA, the curvature of the spine seems pretty convincing, tho' Richard probably was not quite the derformed hunchback as Tudor propaganda portrayed him. I suspect that his effect on women was as Shakespeare depicted with Lady Anne. -- Jim Silverton (Potomac, MD) Extraneous "not" in Reply To. |
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Surcharge (auto-tip) Yay? Nay?
Gary > wrote in :
> I'm back wrote: >> >> We went back to her place quite a few times on that holiday, and >> everything was cool. And I never had to once leave a tip. > > But you could have. > Noooo, we don't have to. Over here, the food is priced to cover all costs, including wages. No tipping required. -- Peter Brisbane Australia Success isn't so difficult. Just bite off more than you can chew, then go do it. |
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Surcharge (auto-tip) Yay? Nay?
On 2/7/2013 5:20 PM, James Silverton wrote:
>> It actually lends credence to the 'history' as we have known it by the >> books... to see that he actually did have a hunchback, and died because >> of an axe wound to the base of his skull and another sword wound to the >> head, as stated in the history books. >> >> Although why they cut his feet off and took them is still a bit of a >> mystery :-) >> > As well as the DNA, the curvature of the spine seems pretty convincing, > tho' Richard probably was not quite the derformed hunchback as Tudor > propaganda portrayed him. I suspect that his effect on women was as > Shakespeare depicted with Lady Anne. > > -- > Jim Silverton (Potomac, MD) They said he had scoliosis. Whether or not that made him a true hunchback I don't know. I have known a couple of people with scoliosis and they certainly weren't walking around looking like Victor Hugo's Quasimodo. Medicine certainly has come a long way. The missing feet will probably remain a mystery. The fanciful me wants to think it was superstition. To prevent his ghost from continuing to walk the battlefield... Jill |
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Surcharge (auto-tip) Yay? Nay?
I'm back wrote:
> > Gary > wrote in : > > > I'm back wrote: > >> > >> We went back to her place quite a few times on that holiday, and > >> everything was cool. And I never had to once leave a tip. > > > > But you could have. > > > > Noooo, we don't have to. > > Over here, the food is priced to cover all costs, including wages. > > No tipping required. And this is where I agree with Dave from Canada. Would be nice to have it that way but we don't so I do tip well, here in the US G. |
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