Here we maybe go again.
You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?

Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.

On 12/26/2014 2:43 PM, Kalmia wrote:
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>
I'd tip them. They're pulling double duty.

Jill

On 2014-12-26 2:43 PM, Kalmia wrote:
> Here we maybe go again. You have eaten in a small, independent place
> - good food, owners are the chef and his wife who waits on you. Do
> you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert
> order or refills water. I have no idea if they pool tips etc.
>



No need to tip the owners. They set the prices. If they aren't making
enough to pay themselves they should charge more.

On 12/26/2014 2:59 PM, Dave Smith wrote:
> On 2014-12-26 2:43 PM, Kalmia wrote:
>> Here we maybe go again. You have eaten in a small, independent place
>> - good food, owners are the chef and his wife who waits on you. Do
>> you tip your usual or cut back?
>>
>> Once in a while they do have a wait person who maybe takes a dessert
>> order or refills water. I have no idea if they pool tips etc.
>>
>
> No need to tip the owners. They set the prices. If they aren't making
> enough to pay themselves they should charge more.

There was a wonderful small Italian restaurant in the Memphis area that
was pretty much like Kalmia describes. They had another server on busy
nights (might have been a relative) but it was pretty much a mom & pop
place. The restaurant was doing very well. Then they jacked up the
prices. Care to guess how fast they went under?

Jill

On Fri, 26 Dec 2014 11:43:20 -0800 (PST), Kalmia
> wrote:

> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>
We tip the same. If they were rolling in dough, they'd have more
employees - then one would manage the back of the house and one would
manage the front of the house.

> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.

Tips are probably pooled, otherwise the same person would take care of
everything for you.

--
A kitchen without a cook is just a room.

On Friday, December 26, 2014 9:43:23 AM UTC-10, Kalmia wrote:
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.

Yes, tip the owner - it's the right thing to do. You want people like that to be your special buddies.

"jmcquown" wrote in message ...

On 12/26/2014 2:43 PM, Kalmia wrote:
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the
> chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order
> or refills water. I have no idea if they pool tips etc.
>
I'd tip them. They're pulling double duty.

Jill

~~~~~~~
I agree with Jill, especially if it is a small mom-and-pop type of place. I
have given up trying to distinguish between owners and other staff as long
as the prices are similar to other establishments. For one thing, I often
don't even know when it is an owner or a manager.

MaryL

On 12/26/2014 1:43 PM, Kalmia wrote:
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>

This is an interesting topic. I don't think I've ever been in such a
restaurant, but I've eaten off food trucks run by their owners and
usually told them to keep the change.

The owner of the salon, where I get my nails done by an employee, cuts
my hair. I don't tip her, but I give her a gift card of a very nice
amount for Christmas every year.

--
From somewhere very deep in the heart of Texas

On Friday, December 26, 2014 2:59:43 PM UTC-5, Dave Smith wrote:
> On 2014-12-26 2:43 PM, Kalmia wrote:
> > Here we maybe go again. You have eaten in a small, independent place
> > - good food, owners are the chef and his wife who waits on you. Do
> > you tip your usual or cut back?
> >
> > Once in a while they do have a wait person who maybe takes a dessert
> > order or refills water. I have no idea if they pool tips etc.
> >
>
>
>
> No need to tip the owners. They set the prices. If they aren't making
> enough to pay themselves they should charge more.

This is a 180 from what Jill and others feel. She says they're pulling double duty. Disagree?

On Friday, December 26, 2014 3:35:41 PM UTC-5, dsi1 wrote:
> On Friday, December 26, 2014 9:43:23 AM UTC-10, Kalmia wrote:
> > Here we maybe go again.
> > You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
> >
> > Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>
> Yes, tip the owner - it's the right thing to do. You want people like that to be your special buddies.

My question was......do you tip the same percentage as you would with a regular wait person?

On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:
> On 12/26/2014 2:43 PM, Kalmia wrote:
> > Here we maybe go again.
> > You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
> >
> > Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
> >
> I'd tip them. They're pulling double duty.
>
> Jill

Yeah, but.....my question was, how MUCH? Same percentage as you give a regular waitperson?

On Friday, December 26, 2014 4:08:19 PM UTC-5, MaryL wrote:
> "jmcquown" wrote in message ...
>
> On 12/26/2014 2:43 PM, Kalmia wrote:
> > Here we maybe go again.
> > You have eaten in a small, independent place - good food, owners are the
> > chef and his wife who waits on you. Do you tip your usual or cut back?
> >
> > Once in a while they do have a wait person who maybe takes a dessert order
> > or refills water. I have no idea if they pool tips etc.
> >
> I'd tip them. They're pulling double duty.
>
> Jill
>
> ~~~~~~~
> I agree with Jill, especially if it is a small mom-and-pop type of place. I
> have given up trying to distinguish between owners and other staff as long
> as the prices are similar to other establishments. For one thing, I often
> don't even know when it is an owner or a manager.
>
> MaryL

This place seats about 45 souls, and it's easy to tell it's a husband and wife running it, esp. from its name.
Think of something like Mary and Moe's. Been going there for years and always knew they were the owner-operators.

On 12/26/2014 4:27 PM, Kalmia wrote:
> On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:
>> On 12/26/2014 2:43 PM, Kalmia wrote:
>>> Here we maybe go again.
>>> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>>>
>>> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>>>
>> I'd tip them. They're pulling double duty.
>>
>> Jill
>
> Yeah, but.....my question was, how MUCH? Same percentage as you give a regular waitperson?
>
Why not? They're doing the same work and then some.

Jill

On 12/26/2014 4:26 PM, Kalmia wrote:
> On Friday, December 26, 2014 3:35:41 PM UTC-5, dsi1 wrote:
>> On Friday, December 26, 2014 9:43:23 AM UTC-10, Kalmia wrote:
>>> Here we maybe go again.
>>> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>>>
>>> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>>
>> Yes, tip the owner - it's the right thing to do. You want people like that to be your special buddies.
>
> My question was......do you tip the same percentage as you would with a regular wait person?
>
I don't know how long this place has been in business but how do you
know they're paying themselves more than just what they need just to get
by? Running a restaurant isn't cheap, as so many failed restaurant
owner/chefs quickly discover.

Jill

On 12/26/2014 4:27 PM, Kalmia wrote:
> On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:

>> I'd tip them. They're pulling double duty.

> Yeah, but.....my question was, how MUCH? Same percentage as you give a
> regular waitperson?

I would.

nancy

On 12/26/2014 4:38 PM, jmcquown wrote:
> On 12/26/2014 4:26 PM, Kalmia wrote:

>> My question was......do you tip the same percentage as you would with
>> a regular wait person?
>>
> I don't know how long this place has been in business but how do you
> know they're paying themselves more than just what they need just to get
> by? Running a restaurant isn't cheap, as so many failed restaurant
> owner/chefs quickly discover.

How many times have I seen business owners not taking a
paycheck for months on end. Seems like they often need
the money more than that staff does.

nancy

"jmcquown" > wrote in message
...
> On 12/26/2014 4:27 PM, Kalmia wrote:
>> On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:
>>> On 12/26/2014 2:43 PM, Kalmia wrote:
>>>> Here we maybe go again.
>>>> You have eaten in a small, independent place - good food, owners are
>>>> the chef and his wife who waits on you. Do you tip your usual or cut
>>>> back?
>>>>
>>>> Once in a while they do have a wait person who maybe takes a dessert
>>>> order or refills water. I have no idea if they pool tips etc.
>>>>
>>> I'd tip them. They're pulling double duty.
>>>
>>> Jill
>>
>> Yeah, but.....my question was, how MUCH? Same percentage as you give a
>> regular waitperson?
>>
> Why not? They're doing the same work and then some.
>
> Jill

you should tip them for "the same work" but not for the "then some", just
like you do with a regular wait staff.

On Fri, 26 Dec 2014 13:27:28 -0800 (PST), Kalmia
> wrote:

> On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:
> > On 12/26/2014 2:43 PM, Kalmia wrote:
> > > Here we maybe go again.
> > > You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
> > >
> > > Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
> > >
> > I'd tip them. They're pulling double duty.
> >
> > Jill
>
> Yeah, but.....my question was, how MUCH? Same percentage as you give a regular waitperson?

Yes. This isn't rocket science.

--
A kitchen without a cook is just a room.

On 2014-12-26 4:25 PM, Kalmia wrote:

>>> Once in a while they do have a wait person who maybe takes a
>>> dessert order or refills water. I have no idea if they pool tips
>>> etc.
>>>
>>
>>
>>
>> No need to tip the owners. They set the prices. If they aren't
>> making enough to pay themselves they should charge more.
>
> This is a 180 from what Jill and others feel. She says they're
> pulling double duty. Disagree?

It was always my understanding that you don't tip owners, that tips were
for their employees and, for some reason, we are expected to subsidize
the low wages they are paid by the owners. The owners are getting a
share of the money that the owners are charging for services. By not
having an employee they are getting the money that they would have paid
the worker(s). If they are not making enough money off their services
they should charge more.

Why is it that people feel intimidated into tipping higher percentages
and in situations where one would not normally tip? There was
longstanding rule <?> that you do not tip owners, though it now seems to
me for common to do so. You never used to be expected to pay for
counter service, but more and more places with counter service now have
tip jars out, implying that tips are expected. Servers are now under the
impression that the old 15% standard for good service is not enough,
that 20% is more appropriate, and some restaurants automatically charge
an 18% or more gratuity on large parties. Some are also under the
impression that the tip should be based on a percentage of the total
bill, including the tax. Buts to that. I see no reason to pay a top
based on the tax.

Some feel that playing the big tipper will get you better or faster
service. Waiters may or may not appreciate that good service is a way to
attract return business, but owners should do that.

On 2014-12-26 4:36 PM, jmcquown wrote:

>> Yeah, but.....my question was, how MUCH? Same percentage as you give
>> a regular waitperson?
>>
> Why not? They're doing the same work and then some.
>
Why not? The cost of service is factored into their prices? When they
hire wait staff they generally pay minimum wage with the expectation of
the staff getting tipped enough to make it a liveable wage. The owners
set the prices. They are already making extra money on the service
because they are not paying someone else to do it.

On 12/26/2014 11:26 AM, Kalmia wrote:
> On Friday, December 26, 2014 3:35:41 PM UTC-5, dsi1 wrote:
>> On Friday, December 26, 2014 9:43:23 AM UTC-10, Kalmia wrote:
>>> Here we maybe go again.
>>> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>>>
>>> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>>
>> Yes, tip the owner - it's the right thing to do. You want people like that to be your special buddies.
>
> My question was......do you tip the same percentage as you would with a regular wait person?
>

Tip as you usually do unless you want to suck up to them. I'd be
inclined to tip more. Hell, I get tips - people want to be my special
little buddy.

On 26/12/2014 12:43 PM, Kalmia wrote:
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>
There'd be no dilemma if restaurants followed the French with "service
compris".
Graham

On 12/26/2014 4:48 PM, Nancy Young wrote:
> On 12/26/2014 4:38 PM, jmcquown wrote:
>> On 12/26/2014 4:26 PM, Kalmia wrote:
>
>>> My question was......do you tip the same percentage as you would with
>>> a regular wait person?
>>>
>> I don't know how long this place has been in business but how do you
>> know they're paying themselves more than just what they need just to get
>> by? Running a restaurant isn't cheap, as so many failed restaurant
>> owner/chefs quickly discover.
>
> How many times have I seen business owners not taking a
> paycheck for months on end. Seems like they often need
> the money more than that staff does.
>
> nancy
>
You know there's a huge financial outlay required right from the get go,
even if (or perhaps because of) taking over an existing restaurant
location. Who has cash to buy all new kitchen equipment if necessary?
Rent, insurance, inspections, taxes, licenses. That's pretty much
before you open the doors. All of those things cost money.

Unless you're a millionaire just dabbling in a restaurant, I can see
owners turning the money back into the business. I don't know about
them not drawing any salary at all. It's been mentioned in some of the
restaurant rescue shows but I don't count that as reality.

Jill

On 2014-12-26 5:55 PM, graham wrote:

>> Once in a while they do have a wait person who maybe takes a dessert
>> order or refills water. I have no idea if they pool tips etc.
>>
> There'd be no dilemma if restaurants followed the French with "service
> compris".
>

Heaven forbid restaurants should be expected to pay their employees for
their work.

On 12/26/2014 6:30 PM, wrote:
> On Fri, 26 Dec 2014 16:36:32 -0500, jmcquown >
> wrote:
>
>> On 12/26/2014 4:27 PM, Kalmia wrote:
>>> On Friday, December 26, 2014 2:47:05 PM UTC-5, jmcquown wrote:
>>>> On 12/26/2014 2:43 PM, Kalmia wrote:
>>>>> Here we maybe go again.
>>>>> You have eaten in a small, independent place - good food, owners are the chef and his wife who waits on you. Do you tip your usual or cut back?
>>>>>
>>>>> Once in a while they do have a wait person who maybe takes a dessert order or refills water. I have no idea if they pool tips etc.
>>>>>
>>>> I'd tip them. They're pulling double duty.
>>>>
>>>> Jill
>>>
>>> Yeah, but.....my question was, how MUCH? Same percentage as you give a regular waitperson?
>>>
>> Why not? They're doing the same work and then some.
>>
>> Jill
>
> You could look at it that they prefer to do it all themselves so they
> don't have to pay someone else.
>
Certainly that could be the case. It's also possible they aren't busy
enough to warrant paying extra help all the time.

I noticed no compaints from Kalmia about the service. So yes, I'd have
tipped them at the same rate as any server.

Jill

On Friday, December 26, 2014 6:38:55 PM UTC-5, jmcquown wrote:

> I noticed no compaints from Kalmia about the service. So yes, I'd have
> tipped them at the same rate as any server.
>


Considering that they were packed and the food was served piping hot, we had no beefs. Plus, we plan to return many times, so I would never have stiffed her. But I just wondered what the prevailing tipping feeling is when you KNOW it's the owner serving you.

They were one of the few places in the area open Xmas Day so we like to support that too. She also had special food for us, so I wanted to acknowledge that also.

We also ate there the afternoon of the 24th, and tipped her well then too. I love to keep the indies going.

On Friday, December 26, 2014 5:07:58 PM UTC-5, Dave Smith wrote:
> On 2014-12-26 4:36 PM, jmcquown wrote:
>
> >> Yeah, but.....my question was, how MUCH? Same percentage as you give
> >> a regular waitperson?
> >>
> > Why not? They're doing the same work and then some.
> >
> Why not? The cost of service is factored into their prices? When they
> hire wait staff they generally pay minimum wage with the expectation of
> the staff getting tipped enough to make it a livable wage. The owners
> set the prices. They are already making extra money on the service
> because they are not paying someone else to do it.

I get your point, but wudn't you feel the slightest bit mingy not leaving a tip? I wouldn't dare return.

I knew a barmaid who yelled 'Damn Canadians' after a couple of guys sauntered out and left no tip. Is this typical of Canadian tourists? Hey, I hear you are losing your home mail delivery or is that not nationwide? I got this from an Ontario guy.

On Friday, December 26, 2014 7:08:20 PM UTC-5, wrote:
> On Fri, 26 Dec 2014 16:05:46 -0800 (PST), Kalmia
> > wrote:
>
> >On Friday, December 26, 2014 6:38:55 PM UTC-5, jmcquown wrote:
> >
> >> I noticed no compaints from Kalmia about the service. So yes, I'd have
> >> tipped them at the same rate as any server.
> >>
> >
> >
> >Considering that they were packed and the food was served piping hot, we had no beefs. Plus, we plan to return many times, so I would never have stiffed her. But I just wondered what the prevailing tipping feeling is when you KNOW it's the owner serving you.
> >
> >They were one of the few places in the area open Xmas Day so we like to support that too. She also had special food for us, so I wanted to acknowledge that also.
> >
> >We also ate there the afternoon of the 24th, and tipped her well then too. I love to keep the indies going.
>
> Aside from Xmas Day do they employ servers ? Were they giving staff
> the day off ?

They are generally alone, but will bring in a girl for a busy time, like Sat nights between 7 and 9.

On Friday, December 26, 2014 6:02:51 PM UTC-5, jmcquown wrote:
> On 12/26/2014 4:48 PM, Nancy Young wrote:
> > On 12/26/2014 4:38 PM, jmcquown wrote:
> >> On 12/26/2014 4:26 PM, Kalmia wrote:
> >
> >>> My question was......do you tip the same percentage as you would with
> >>> a regular wait person?
> >>>
> >> I don't know how long this place has been in business but how do you
> >> know they're paying themselves more than just what they need just to get
> >> by? Running a restaurant isn't cheap, as so many failed restaurant
> >> owner/chefs quickly discover.
> >
> > How many times have I seen business owners not taking a
> > paycheck for months on end. Seems like they often need
> > the money more than that staff does.
> >
> > nancy
> >
> You know there's a huge financial outlay required right from the get go,
> even if (or perhaps because of) taking over an existing restaurant
> location. Who has cash to buy all new kitchen equipment if necessary?
> Rent, insurance, inspections, taxes, licenses. That's pretty much
> before you open the doors. All of those things cost money.
>
> Unless you're a millionaire just dabbling in a restaurant, I can see
> owners turning the money back into the business. I don't know about
> them not drawing any salary at all. It's been mentioned in some of the
> restaurant rescue shows but I don't count that as reality.
>
> Jill

I have no idea if they have other sources of income, but I assume they don't, hence another reason to tip as usual. They've been in this business for about 15 years that I know of. Live in a nice house and take a big trip every year.
Rich uncle?

"Kalmia" > wrote in message
...
> Here we maybe go again.
> You have eaten in a small, independent place - good food, owners are the
> chef and his wife who waits on you. Do you tip your usual or cut back?
>
> Once in a while they do have a wait person who maybe takes a dessert order
> or refills water. I have no idea if they pool tips etc.

I tip the same no matter who serves me.

On Fri, 26 Dec 2014 17:07:56 -0500, Dave Smith
> wrote:

>On 2014-12-26 4:36 PM, jmcquown wrote:
>
>>> Yeah, but.....my question was, how MUCH? Same percentage as you give
>>> a regular waitperson?
>>>
>> Why not? They're doing the same work and then some.
>>
>Why not? The cost of service is factored into their prices? When they
>hire wait staff they generally pay minimum wage with the expectation of
>the staff getting tipped enough to make it a liveable wage. The owners
>set the prices. They are already making extra money on the service
>because they are not paying someone else to do it.

I concur, I don't tip business owners... they've already tipped
themselves in the prices they charge and by not having to pay someone
wages.

On Friday, December 26, 2014 3:25:18 PM UTC-6, Kalmia wrote:
> On Friday, December 26, 2014 2:59:43 PM UTC-5, Dave Smith wrote:
> > On 2014-12-26 2:43 PM, Kalmia wrote:
> > > Here we maybe go again. You have eaten in a small, independent place
> > > - good food, owners are the chef and his wife who waits on you. Do
> > > you tip your usual or cut back?
> > >
> > > Once in a while they do have a wait person who maybe takes a dessert
> > > order or refills water. I have no idea if they pool tips etc.
> > >
> >
> >
> >
> > No need to tip the owners. They set the prices. If they aren't making
> > enough to pay themselves they should charge more.
>
> This is a 180 from what Jill and others feel. She says they're pulling double duty. Disagree?

No one is "pulling double duty," as you can only do one thing at a time.
Tipping is a service charge that is technically optional, but expected for decent service, and the owner is not working in the capacity of owner, but
of service provider. Dave takes issue with the norms of tipping, but those
are the norms, and one business, as Jill points out in a part of her post
unquoted above, raised prices and went under. You kind of have to follow
the normal business practices, which is paying horribly low wages to
servers, with them relying on the expectation of tips. In a way, it's like
the European VAT, except again, it's optional/variable. I would only tip
low for really inadequate service, and low is 15%. For barely substandard
service, it's ~18%, and for decent service, it's 20-22%.

At places where I've been a frequent diner, Ive been known to tip far higher,
especially since our check is usually lower than most other diners, as we
don't typically order more food than we eat, and finish what is on our plates.
I find wasting food shameful. One restaurant where we eat, and used to eat
more frequently, the wait staff knew that I tipped very high for great service,
and we usually got VIP treatment because I know that the wait staff would tell
new servers that we tipped unusually high for great service that enhanced our
total meal experience.

Heck, if I'm too tired to cook, I'm too tired to dine out, and we'll just get
takeout from Steak 'n Shake or Wong's Wok... Life under moderate Fascism.

--Bryan

On 2014-12-26 19:05, Kalmia wrote:

>
> Considering that they were packed and the food was served piping hot,
> we had no beefs. Plus, we plan to return many times, so I would
> never have stiffed her. But I just wondered what the prevailing
> tipping feeling is when you KNOW it's the owner serving you.

How much do you tip when you:
-go to a gas station?
- convenience store?
- dry cleaners?
- car dealership?
- hardware store?
- grocery store?

On 2014-12-26 19:10, Kalmia wrote:
> On Friday, December 26, 2014 5:07:58 PM UTC-5, Dave Smith wrote:
>> On 2014-12-26 4:36 PM, jmcquown wrote:
>>
>>>> Yeah, but.....my question was, how MUCH? Same percentage as
>>>> you give a regular waitperson?
>>>>
>>> Why not? They're doing the same work and then some.
>>>
>> Why not? The cost of service is factored into their prices? When
>> they hire wait staff they generally pay minimum wage with the
>> expectation of the staff getting tipped enough to make it a livable
>> wage. The owners set the prices. They are already making extra
>> money on the service because they are not paying someone else to do
>> it.
>
> I get your point, but wudn't you feel the slightest bit mingy not
> leaving a tip? I wouldn't dare return.

Why should I? If I know they are the owner I should not feel obligated
to subsidize the low wages they pay themselves.

I am all for eliminating tipping altogether and to expect to pay a
higher menu price and not have servers having to depend on the
generosity of the customers.




> I knew a barmaid who yelled 'Damn Canadians' after a couple of guys
> sauntered out and left no tip.
Perhaps that was a situation similar to one my mother experienced at a
local restaurant where she and a friend had horrible service. A couple
at the next table was having similar bad service and left only a small
tip. The waitress went running out onto the street to cuss at them. The
tip was a reflection of the bad service.


> Is this typical of Canadian tourists?

Were they even Canadians?



> Hey, I hear you are losing your home mail delivery or is that not
> nationwide? I got this from an Ontario guy.
What does that have to do with tipping?
Do we not tip enough to our postmen? Should we tip letter carriers?

On Friday, December 26, 2014 8:11:44 PM UTC-5, Dave Smith wrote:
> On 2014-12-26 19:10, Kalmia wrote:
> > On Friday, December 26, 2014 5:07:58 PM UTC-5, Dave Smith wrote:
> >> On 2014-12-26 4:36 PM, jmcquown wrote:
> >>
> >>>> Yeah, but.....my question was, how MUCH? Same percentage as
> >>>> you give a regular waitperson?
> >>>>
> >>> Why not? They're doing the same work and then some.
> >>>
> >> Why not? The cost of service is factored into their prices? When
> >> they hire wait staff they generally pay minimum wage with the
> >> expectation of the staff getting tipped enough to make it a livable
> >> wage. The owners set the prices. They are already making extra
> >> money on the service because they are not paying someone else to do
> >> it.
> >
> > I get your point, but wudn't you feel the slightest bit mingy not
> > leaving a tip? I wouldn't dare return.
>
> Why should I? If I know they are the owner I should not feel obligated
> to subsidize the low wages they pay themselves.
>
> I am all for eliminating tipping altogether and to expect to pay a
> higher menu price and not have servers having to depend on the
> generosity of the customers.
>
>
>
>
> > I knew a barmaid who yelled 'Damn Canadians' after a couple of guys
> > sauntered out and left no tip.
> Perhaps that was a situation similar to one my mother experienced at a
> local restaurant where she and a friend had horrible service. A couple
> at the next table was having similar bad service and left only a small
> tip. The waitress went running out onto the street to cuss at them. The
> tip was a reflection of the bad service.
>
>
> > Is this typical of Canadian tourists?
>
> Were they even Canadians?

She deduced it from their conversation.
>
>
>
> > Hey, I hear you are losing your home mail delivery or is that not
> > nationwide? I got this from an Ontario guy.
> What does that have to do with tipping?

Nothing. It was a 'by the way' comment. Just trying to check the facts, Dave.

On 12/26/2014 4:26 PM, Kalmia wrote:

> My question was......do you tip the same percentage as you would with a regular wait person?
>

I'd probably tip 15% instead of 20% or so.

I also tipped my barber and he owned the shop. He was still a good
value compared to most shops so I thought it fair.

On 12/26/2014 7:11 PM, Dave Smith wrote:

> Do we not tip enough to our postmen? Should we tip letter carriers?
>
>
>

I always tip the letter carrier. Usually it's with a gasoline gift card
as he's independent and uses his own vehicle. I get excellent service
and I reward his extra efforts like calling me on my phone one day from
in front of my mailbox to tell me there was a check in my mailbox and he
thought I should come down and pick it up.

--
From somewhere very deep in the heart of Texas

On Friday, December 26, 2014 7:03:57 PM UTC-6, Dave Smith wrote:
>
> How much do you tip when you:
> -go to a gas station?
> - convenience store?
> - dry cleaners?
> - car dealership?
> - hardware store?
> - grocery store?
>
>
I don't tip any of these people at any of these places anything. They are doing the job they were hired into to do, with no expectation of any forthcoming tips. Nor do I tip my postman; he makes a hell of a lot more money than I do.

On 12/26/2014 11:39 PM, wrote:
> On Friday, December 26, 2014 7:03:57 PM UTC-6, Dave Smith wrote:
>>
>> How much do you tip when you:
>> -go to a gas station?
>> - convenience store?
>> - dry cleaners?
>> - car dealership?
>> - hardware store?
>> - grocery store?
>>
>>
> I don't tip any of these people at any of these places anything. They are doing the job they were hired into to do, with no expectation of any forthcoming tips. Nor do I tip my postman; he makes a hell of a lot more money than I do.
>

I may tip the kid at the gas station, especially if it is crappy
weather. He's probably getting minimum wage, not much for the service he
provides when it is 6 degrees and windy. I also tip the newspaper carrier.

On Friday, December 26, 2014 11:15:43 PM UTC-6, Ed Pawlowski wrote:
>
> On 12/26/2014 11:39 PM, wrote:
>
> > On Friday, December 26, 2014 7:03:57 PM UTC-6, Dave Smith wrote:
> >>
> >> How much do you tip when you:
> >> -go to a gas station?
> >> - convenience store?
> >> - dry cleaners?
> >> - car dealership?
> >> - hardware store?
> >> - grocery store?
> >>
> >>
> > I don't tip any of these people at any of these places anything. They are doing the job they were hired into to do, with no expectation of any forthcoming tips. Nor do I tip my postman; he makes a hell of a lot more money than I do.
> >
>
> I may tip the kid at the gas station, especially if it is crappy
> weather. He's probably getting minimum wage, not much for the service he
> provides when it is 6 degrees and windy. I also tip the newspaper carrier.
>
>
You have gas stations with attendants?????? I want to know where you live so I can get a picture of this for prosperity. :-) I quit taking the paper probably 7 or 8 years ago so no worries about a tip for them from me.