No-tipping policies at US restaurants prompt delight €“ and disaster

https://www.theguardian.com/lifeands...fects-portland

http://tiny.cc/ng4ydy

Note the following point in the article:
"According to research by Michael Lynn, professor of consumer behaviour
and marketing at the Cornell University School of Hotel Administration,
most people tip not based on service, but *because they feel guilty and
obliged*. He also found that 53% of customers liked the idea of higher
menu prices where tipping is not permitted."

On 8/14/2016 2:22 PM, graham wrote:
> No-tipping policies at US restaurants prompt delight €“ and disaster
>
> https://www.theguardian.com/lifeands...fects-portland
>
>
> http://tiny.cc/ng4ydy
>
> Note the following point in the article:
> "According to research by Michael Lynn, professor of consumer behaviour
> and marketing at the Cornell University School of Hotel Administration,
> most people tip not based on service, but *because they feel guilty and
> obliged*. He also found that 53% of customers liked the idea of higher
> menu prices where tipping is not permitted."


Did it point out why people pay the tax on their meals?

On 8/14/2016 3:24 PM, Taxed and Spent wrote:
> On 8/14/2016 2:22 PM, graham wrote:
>> No-tipping policies at US restaurants prompt delight €“ and disaster
>>
>> https://www.theguardian.com/lifeands...fects-portland
>>
>>
>>
>> http://tiny.cc/ng4ydy
>>
>> Note the following point in the article:
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
>
> Did it point out why people pay the tax on their meals?
Why is that relevant?
Graham

On 8/14/2016 2:32 PM, graham wrote:
> On 8/14/2016 3:24 PM, Taxed and Spent wrote:
>> On 8/14/2016 2:22 PM, graham wrote:
>>> No-tipping policies at US restaurants prompt delight €“ and disaster
>>>
>>> https://www.theguardian.com/lifeands...fects-portland
>>>
>>>
>>>
>>>
>>> http://tiny.cc/ng4ydy
>>>
>>> Note the following point in the article:
>>> "According to research by Michael Lynn, professor of consumer behaviour
>>> and marketing at the Cornell University School of Hotel Administration,
>>> most people tip not based on service, but *because they feel guilty and
>>> obliged*. He also found that 53% of customers liked the idea of higher
>>> menu prices where tipping is not permitted."
>>
>>
>> Did it point out why people pay the tax on their meals?
> Why is that relevant?
> Graham


why is relevancy relevant?

On Sunday, August 14, 2016 at 3:22:24 PM UTC-6, graham wrote:
> No-tipping policies at US restaurants prompt delight €“ and disaster
>
> https://www.theguardian.com/lifeands...fects-portland
>
> http://tiny.cc/ng4ydy
>
> Note the following point in the article:
> "According to research by Michael Lynn, professor of consumer behaviour
> and marketing at the Cornell University School of Hotel Administration,
> most people tip not based on service, but *because they feel guilty and
> obliged*. He also found that 53% of customers liked the idea of higher
> menu prices where tipping is not permitted."

So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine.
In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
====

On 8/14/2016 3:56 PM, Roy wrote:
> On Sunday, August 14, 2016 at 3:22:24 PM UTC-6, graham wrote:
>> No-tipping policies at US restaurants prompt delight €“ and disaster
>>
>> https://www.theguardian.com/lifeands...fects-portland
>>
>> http://tiny.cc/ng4ydy
>>
>> Note the following point in the article:
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
> So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine.
> In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
> ====
>
So you are happy with a waitress in a short skirt and big tits earning a
lot more that the cooks who actually prepare the food?

On 8/14/2016 6:00 PM, graham wrote:

>>
> So you are happy with a waitress in a short skirt and big tits earning a
> lot more that the cooks who actually prepare the food?

Are you suggesting the wait staff takes a cut so the cooks can make more?

Are you happy making more than the guy at the car wash?

On Sunday, August 14, 2016 at 4:01:01 PM UTC-6, graham wrote:
> On 8/14/2016 3:56 PM, Roy wrote:
> > On Sunday, August 14, 2016 at 3:22:24 PM UTC-6, graham wrote:
> >> No-tipping policies at US restaurants prompt delight €“ and disaster
> >>
> >> https://www.theguardian.com/lifeands...fects-portland
> >>
> >> http://tiny.cc/ng4ydy
> >>
> >> Note the following point in the article:
> >> "According to research by Michael Lynn, professor of consumer behaviour
> >> and marketing at the Cornell University School of Hotel Administration,
> >> most people tip not based on service, but *because they feel guilty and
> >> obliged*. He also found that 53% of customers liked the idea of higher
> >> menu prices where tipping is not permitted."
> >
> > So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine..
> > In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
> > ====
> >
> So you are happy with a waitress in a short skirt and big tits earning a
> lot more that the cooks who actually prepare the food?

I don't eat at restaurants that much so it won't matter to me. Cooks here in the better places ARE getting reasonable rates of pay. When the local Sawmill was advertising they offered $40 and $50 an hour to start depending on training and experience. Hard to say what final pay was.
Personally, I don't dine out for the sexy waitresses (not at my age)...as food is my objective...ahahahahahaha.
====

Roy wrote:

> On Sunday, August 14, 2016 at 4:01:01 PM UTC-6, graham wrote:
> > On 8/14/2016 3:56 PM, Roy wrote:
> > > On Sunday, August 14, 2016 at 3:22:24 PM UTC-6, graham wrote:
> > >> No-tipping policies at US restaurants prompt delight €“ and disaster
> > >>
> > >> https://www.theguardian.com/lifeands...fects-portland
> > >>
> > >> http://tiny.cc/ng4ydy
> > >>
> > >> Note the following point in the article:
> > >> "According to research by Michael Lynn, professor of consumer behaviour
> > >> and marketing at the Cornell University School of Hotel Administration,
> > >> most people tip not based on service, but *because they feel guilty and
> > >> obliged*. He also found that 53% of customers liked the idea of higher
> > >> menu prices where tipping is not permitted."
> > >
> > > So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine.
> > > In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
> > > ====
> > >
> > So you are happy with a waitress in a short skirt and big tits earning a
> > lot more that the cooks who actually prepare the food?
>
> I don't eat at restaurants that much so it won't matter to me. Cooks here in the better places ARE getting reasonable rates of pay. When the local Sawmill was advertising they offered $40 and $50 an hour to start depending on training and experience. Hard to say what final pay was.

Then why did you post this, "Roy"...???
> Personally, I don't dine out for the sexy waitresses (not at my age)...as food is my objective...ahahahahahaha.


Well, that *is* what restos are for, eh...???


--
Best
Greg

graham wrote:
>
> So you are happy with a waitress in a short skirt and big tits earning a
> lot more that the cooks who actually prepare the food?

Works for me, pal. ;-D

On 8/14/2016 2:56 PM, Roy wrote:
> On Sunday, August 14, 2016 at 3:22:24 PM UTC-6, graham wrote:
>> No-tipping policies at US restaurants prompt delight €“ and disaster
>>
>> https://www.theguardian.com/lifeands...fects-portland
>>
>> http://tiny.cc/ng4ydy
>>
>> Note the following point in the article:
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
> So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine.
> In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
> ====
>

It works in other countries and has for decades.

On Sun, 14 Aug 2016 15:14:00 -0700, Taxed and Spent
> wrote:

>On 8/14/2016 2:56 PM, Roy wrote:
>> So with this new policy if adopted country-wide results in poor service or crappy food we can just get to pay a built-in tip, like it or not. Could mean fewer customers or certainly more discrimination as to where we dine.
>> In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
>
>It works in other countries and has for decades.

Yep. No problems at all.

On 8/14/2016 5:56 PM, Roy wrote:

>
> In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
> ====
>

In reality it can hurt workers. I know a server that consistently makes
$200 to $300 a 6 hour shift. Do you think she'll be happy with a no
tipping policy and $12 an hour?

It may be good in some places, but not everyone wants it.

On Sun, 14 Aug 2016 18:33:44 -0400, Ed Pawlowski > wrote:

>On 8/14/2016 5:56 PM, Roy wrote:
>
>>
>> In theory things should be better for the workers but I'm fairly suspicious that this is just a money grab.I guess I've been out in the world too long and have become more suspicious of business-men and their motives.
>> ====
>>
>
>In reality it can hurt workers. I know a server that consistently makes
>$200 to $300 a 6 hour shift. Do you think she'll be happy with a no
>tipping policy and $12 an hour?
>
>It may be good in some places, but not everyone wants it.

I like to tip because when a server is pleasant and helpful it's nice
to reward such. I have also been known not to leave a tip when plates
were just about thrown on the table in front of us! The place where
I have my nails done has a no tipping policy but one woman is so nice
and companionable that when nobody is looking, I slip her a tip.

On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:

>"According to research by Michael Lynn, professor of consumer behaviour
>and marketing at the Cornell University School of Hotel Administration,
>most people tip not based on service, but *because they feel guilty and
>obliged*. He also found that 53% of customers liked the idea of higher
>menu prices where tipping is not permitted."

That would be my preference. I hate the idea of tipping. Just pay the
staff better wages from the outset and increase your prices
accordingly.

On 8/14/2016 5:59 PM, Je�us wrote:
> On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
> That would be my preference. I hate the idea of tipping. Just pay the
> staff better wages from the outset and increase your prices
> accordingly.
>

What about the staff that gets a pay cut? What is a better wage? It
may help some, but not everyone.

On 8/14/2016 3:42 PM, Ed Pawlowski wrote:
> On 8/14/2016 5:59 PM, Je�us wrote:
>> On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>>
>>> "According to research by Michael Lynn, professor of consumer behaviour
>>> and marketing at the Cornell University School of Hotel Administration,
>>> most people tip not based on service, but *because they feel guilty and
>>> obliged*. He also found that 53% of customers liked the idea of higher
>>> menu prices where tipping is not permitted."
>>
>> That would be my preference. I hate the idea of tipping. Just pay the
>> staff better wages from the outset and increase your prices
>> accordingly.
>>
>
> What about the staff that gets a pay cut? What is a better wage? It
> may help some, but not everyone.

Then they can go and get other jobs that will pay them what they are worth.

On Sun, 14 Aug 2016 15:55:00 -0700, Taxed and Spent
> wrote:

>On 8/14/2016 3:42 PM, Ed Pawlowski wrote:
>> On 8/14/2016 5:59 PM, Je?us wrote:
>>> On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>>>
>>>> "According to research by Michael Lynn, professor of consumer behaviour
>>>> and marketing at the Cornell University School of Hotel Administration,
>>>> most people tip not based on service, but *because they feel guilty and
>>>> obliged*. He also found that 53% of customers liked the idea of higher
>>>> menu prices where tipping is not permitted."
>>>
>>> That would be my preference. I hate the idea of tipping. Just pay the
>>> staff better wages from the outset and increase your prices
>>> accordingly.
>>>
>>
>> What about the staff that gets a pay cut? What is a better wage? It
>> may help some, but not everyone.
>
>Then they can go and get other jobs that will pay them what they are worth.

Wait staff get paid perfectly well in Australia, without tipping. I'd
hate to see that change with a move to reduced wages and tipping to
compensate.

I used to clean, cook, order stock, serve customers and pretty much do
everything else apart from the book work at one restaurant back in
1993. I got a perfectly adequate wage and never once thought about
tips.

On Mon, 15 Aug 2016 09:05:59 +1000, Jeßus > wrote:

> I used to clean, cook, order stock, serve customers and pretty much do
> everything else apart from the book work at one restaurant back in
> 1993. I got a perfectly adequate wage and never once thought about
> tips.

That's because your standard of living was low and you didn't know any
better.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 8/14/2016 6:55 PM, Taxed and Spent wrote:

>>>
>>
>> What about the staff that gets a pay cut? What is a better wage? It
>> may help some, but not everyone.
>
> Then they can go and get other jobs that will pay them what they are worth.

Sure the transition from waitress to engineer is easy enough.

On 8/14/2016 5:24 PM, Ed Pawlowski wrote:
> On 8/14/2016 6:55 PM, Taxed and Spent wrote:
>
>>>>
>>>
>>> What about the staff that gets a pay cut? What is a better wage? It
>>> may help some, but not everyone.
>>
>> Then they can go and get other jobs that will pay them what they are
>> worth.
>
> Sure the transition from waitress to engineer is easy enough.

Then they can quit their bitching.

On 2016-08-15, Ed Pawlowski > wrote:

> Sure the transition from waitress to engineer is easy enough.

Certainly worked fer my engineer cow orker, who enhanced his
engineering income as a waiter in a high-end resto.

nb

On 2016-08-14 5:22 PM, graham wrote:
> No-tipping policies at US restaurants prompt delight €“ and disaster
>
> https://www.theguardian.com/lifeands...fects-portland
>
>
> http://tiny.cc/ng4ydy
>
> Note the following point in the article:
> "According to research by Michael Lynn, professor of consumer behaviour
> and marketing at the Cornell University School of Hotel Administration,
> most people tip not based on service, but *because they feel guilty and
> obliged*. He also found that 53% of customers liked the idea of higher
> menu prices where tipping is not permitted."

It works in lots of places in Europe. You get good professional service
without waiters fawning all over you trying to ingratiate you into a
larger tip. What you see on the bill is a price higher than you would
see here, but that is what you pay. You don't see a bunch of taxes added
to the bill and aren't expected to leave 15% or more on top.
I find it curious that the guy in the article said he would have to
raise his prices by 40% to get the money he needs to pay the higher
wages when tipping less than half of that was supposed to have been
working.

On Sun, 14 Aug 2016 18:06:41 -0400, Dave Smith
> wrote:

> On 2016-08-14 5:22 PM, graham wrote:
> > No-tipping policies at US restaurants prompt delight – and disaster
> >
> > https://www.theguardian.com/lifeands...fects-portland
> >
> >
> > http://tiny.cc/ng4ydy
> >
> > Note the following point in the article:
> > "According to research by Michael Lynn, professor of consumer behaviour
> > and marketing at the Cornell University School of Hotel Administration,
> > most people tip not based on service, but *because they feel guilty and
> > obliged*. He also found that 53% of customers liked the idea of higher
> > menu prices where tipping is not permitted."
>
> It works in lots of places in Europe. You get good professional service
> without waiters fawning all over you trying to ingratiate you into a
> larger tip. What you see on the bill is a price higher than you would
> see here, but that is what you pay. You don't see a bunch of taxes added
> to the bill and aren't expected to leave 15% or more on top.
> I find it curious that the guy in the article said he would have to
> raise his prices by 40% to get the money he needs to pay the higher
> wages when tipping less than half of that was supposed to have been
> working.
>
>
They go out of business quickly in the USA. Customers want to pay a
reasonable price for food and leave the tipping up them.

--
I love cooking with wine.
Sometimes I even put it in the food.

It works here, SF, with some restaurants being in successful business for decades.
It depends on the restaurant and the community in which it serves its
customers.

N.

On Mon, 15 Aug 2016 05:29:54 -0700 (PDT), Nancy2
> wrote:

> It works here, SF, with some restaurants being in successful business for decades.
> It depends on the restaurant and the community in which it serves its
> customers.
>
No tipping restaurants in business for decades - here? You can't be
serious.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Mon, 15 Aug 2016 05:29:54 -0700 (PDT), Nancy2
> > wrote:
>
> > It works here, SF, with some restaurants being in successful business for decades.
> > It depends on the restaurant and the community in which it serves its
> > customers.
> >
> No tipping restaurants in business for decades - here? You can't be
> serious.

I can see this working for lower end restaurants where even a good %tip
wouldn't amount to much but the wait staff at the better restaurants
wouldn't want any part of $15 per hour and no tipping. That would be a
major pay cut to them.

Sf, I m in Iowa...much different from Cali....

N.

On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:

>No-tipping policies at US restaurants prompt delight – and disaster
>
>https://www.theguardian.com/lifeands...fects-portland
>
>http://tiny.cc/ng4ydy
>
>Note the following point in the article:
>"According to research by Michael Lynn, professor of consumer behaviour
>and marketing at the Cornell University School of Hotel Administration,
>most people tip not based on service, but *because they feel guilty and
>obliged*. He also found that 53% of customers liked the idea of higher
>menu prices where tipping is not permitted."

What is a proper tip at a "buffet" self serve restaurant where a
server brings you water and does not come back to your table?

William

On 2016-08-15 7:43 AM, William wrote:
> On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>
>> No-tipping policies at US restaurants prompt delight €“ and disaster
>>
>> https://www.theguardian.com/lifeands...fects-portland
>>
>> http://tiny.cc/ng4ydy
>>
>> Note the following point in the article:
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
> What is a proper tip at a "buffet" self serve restaurant where a
> server brings you water and does not come back to your table?

It should be about the same as the tip you leave for counter service.
You go up to the counter, place your order, stand there and wait for it
and then carry it back to the table. Some places have a tip jar and
expect a tip for the service that you did yourself.

William wrote:
>
> What is a proper tip at a "buffet" self serve restaurant where a
> server brings you water and does not come back to your table?

Even at a buffet, the server will stop by and remove old plates. I've
never had one ignore us completely. Servers count on tips even in cheap
restaurants. I always give them 20-30%. Don't be such a tightwad. If a
little extra to have your food cooked for you is so bad, stay home and
cook. You are getting a great deal from the restaurant. Pass some of
that savings to your waitress.

On 8/15/2016 8:34 AM, Gary wrote:
> William wrote:
>>
>> What is a proper tip at a "buffet" self serve restaurant where a
>> server brings you water and does not come back to your table?
>
> Even at a buffet, the server will stop by and remove old plates. I've
> never had one ignore us completely. Servers count on tips even in cheap
> restaurants. I always give them 20-30%.

I tip as usual, too. Generally a buffet will be quite cheap
and the difference between 10 and 20% is negligible and why not
err on the side of generosity. As you say, they're watching your
table and removing dishes, making sure your drink isn't empty.
I suppose if they didn't do that I might feel differently.

If it's an expensive buffet, the service is usually even more
attentive and I might think about leaving 15 rather than 20.
Again, the difference isn't life changing unless you are miserly.

nancy

On Mon, 15 Aug 2016 09:07:10 -0400, Nancy Young
> wrote:

>On 8/15/2016 8:34 AM, Gary wrote:
>> William wrote:
>>>
>>> What is a proper tip at a "buffet" self serve restaurant where a
>>> server brings you water and does not come back to your table?
>>
>> Even at a buffet, the server will stop by and remove old plates. I've
>> never had one ignore us completely. Servers count on tips even in cheap
>> restaurants. I always give them 20-30%.
>
>I tip as usual, too. Generally a buffet will be quite cheap
>and the difference between 10 and 20% is negligible and why not
>err on the side of generosity. As you say, they're watching your
>table and removing dishes, making sure your drink isn't empty.
>I suppose if they didn't do that I might feel differently.
>
>If it's an expensive buffet, the service is usually even more
>attentive and I might think about leaving 15 rather than 20.
>Again, the difference isn't life changing unless you are miserly.
>
>nancy

Your experience with buffets is very different from mine. I've been
to many all you can eat buffets, from all you can eat for $3.99 to top
enders at $15.99... and this is going back many years when Vegas had
the best buffets. As I remember I entered, paid the cashier and got
on line, grabbed a tray, got utensils, napkins, and a large plate...
moving down the line I served myself. At the better buffets there'd
be someone in a chefs get up slicing a roast... if there was soup the
bowls would be by the soup and people ladled their own. There'd be a
beverage and dessert station, people got their own. The only service
was when you got up to get more you left your plate and utensils and
got fresh, someone came around with a cart and bussed your table. I
don't remember any tipping at any buffet. At all the buffets I've
been to, and there have been many, no one served me food or drink. At
the best a hostess would come by and asked if I was enjoying myself.
There 's a large Chinese buffet just west of Albany that I've been
too maybe five times when I first moved here. The food wasn't great
but it was passable and really wasn't the Chinese restaurant fare I
was used to, it was best described as Hillybilly Oriental. There was
a lot of rice and noodle dishes, a lot of starch to fill you up, they
didn't even have chow mein. The best part was the dessert station,
all sorts of baked goods and three big soft serve machines with every
topping you can think of. Their lunch price was $4.99, dinner $8.99,
not much difference in menu so I only tried dinner once. Last time I
was there had to be about ten years ago, perhaps buffets have changed.
There's a Chinese take out right in town here, I tried it twice. The
second time I had to toss their food in a hedgerow for the critters,
they have the worst food by far I've ever experienced anywhere, canned
chow mein is gourmet by comparison. Yet the locals here think their
food is fantastic, they actually boast about eating that crap. I do
my own Chinese cooking, it's very simple and I don't need any stinkin'
wok, this piece of cookware is better than a wok for large quantities,
gets plenty hot for stir fry, with a 15" diameter it spans two burners
on my gas stove, it's great for all sorts of quantity cooking...
anyone who's into REAL cooking will appreciate this:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3

On 8/15/2016 8:49 PM, Brooklyn1 wrote:
> On Mon, 15 Aug 2016 09:07:10 -0400, Nancy Young
> > wrote:
>

>> If it's an expensive buffet, the service is usually even more
>> attentive and I might think about leaving 15 rather than 20.
>> Again, the difference isn't life changing unless you are miserly.

> Your experience with buffets is very different from mine. I've been
> to many all you can eat buffets, from all you can eat for $3.99 to top
> enders at $15.99... and this is going back many years when Vegas had
> the best buffets. As I remember I entered, paid the cashier and got
> on line, grabbed a tray, got utensils, napkins, and a large plate...
> moving down the line I served myself. At the better buffets there'd
> be someone in a chefs get up slicing a roast... if there was soup the
> bowls would be by the soup and people ladled their own. There'd be a
> beverage and dessert station, people got their own. The only service
> was when you got up to get more you left your plate and utensils and
> got fresh, someone came around with a cart and bussed your table. I
> don't remember any tipping at any buffet.

It's no giant secret that I don't really do buffets, I like to
sit on my butt and have food brought to me when I eat out. My
experience is limited. I ate at Golden Corral just a little while
ago. Meal came to what, under $25? Somewhere in there. Yes, I
got my own food, but a nice lady came by to take my dishes away
and to ask it I wanted any more iced tea. She asked a few times.

Ron left a fiver and off we went. From the sound of it, maybe we
made that woman's day and she went out and ordered a Ferrari. Really,
she was nice, I didn't have to dig around for quarters, who cares.

Other than that, I used to go to a really fancy place once in a
while, they would refill your water glass and refold your napkin in the
time you were gone. And disappear. We tipped the usual there, too,
even though we got our own food.

Then there is the annual brunch buffet. You get most of your food but
they keep the tables bused and bring you drinks and eggs dishes if you
order those. Same deal with the tip.

If you never see anyone, I wouldn't tip either.

nancy

In article >, gravesend10
@verizon.net says...
>
> On Mon, 15 Aug 2016 09:07:10 -0400, Nancy Young
> > wrote:
>
> >On 8/15/2016 8:34 AM, Gary wrote:
> >> William wrote:
> >>>
> >>> What is a proper tip at a "buffet" self serve restaurant where a
> >>> server brings you water and does not come back to your table?
> >>
> >> Even at a buffet, the server will stop by and remove old plates. I've
> >> never had one ignore us completely. Servers count on tips even in cheap
> >> restaurants. I always give them 20-30%.
> >
> >I tip as usual, too. Generally a buffet will be quite cheap
> >and the difference between 10 and 20% is negligible and why not
> >err on the side of generosity. As you say, they're watching your
> >table and removing dishes, making sure your drink isn't empty.
> >I suppose if they didn't do that I might feel differently.
> >
> >If it's an expensive buffet, the service is usually even more
> >attentive and I might think about leaving 15 rather than 20.
> >Again, the difference isn't life changing unless you are miserly.
> >
> >nancy
>
> Your experience with buffets is very different from mine. I've been
> to many all you can eat buffets, from all you can eat for $3.99 to top
> enders at $15.99.

Which decade are you talking about?

On Mon, 15 Aug 2016 08:34:00 -0400, Gary > wrote:

>William wrote:
>>
>> What is a proper tip at a "buffet" self serve restaurant where a
>> server brings you water and does not come back to your table?
>
>Even at a buffet, the server will stop by and remove old plates.

Those are not servers, those are bussers... c'mon, no one serves food
at a buffet, patrons serve themselves... buffets are lower than going
through the chow line in the military, at least in the chow line mess
cooks ladle out the food.

On 8/15/2016 7:43 AM, William wrote:

>
> What is a proper tip at a "buffet" self serve restaurant where a
> server brings you water and does not come back to your table?
>
> William
>
>

Not much if that is all they did. If the took away the dishes when you
went back for more and brought you beverages, I'd be reasonably generous
but not as much as a regular restaurant.

When I go to a buffet I tend to take small portions and go back to try
different things. If the server kept and did a good job they deserve a
fair reward.

On Mon, 15 Aug 2016 07:43:28 -0400, William > wrote:

>On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>
>>No-tipping policies at US restaurants prompt delight – and disaster
>>
>>https://www.theguardian.com/lifeands...fects-portland
>>
>>http://tiny.cc/ng4ydy
>>
>>Note the following point in the article:
>>"According to research by Michael Lynn, professor of consumer behaviour
>>and marketing at the Cornell University School of Hotel Administration,
>>most people tip not based on service, but *because they feel guilty and
>>obliged*.

Bullshit, I never feel guilty/obliged to tip, When service is lousy I
leave no tip and naturally I'll never be back.

>>He also found that 53% of customers liked the idea of higher
>>menu prices where tipping is not permitted."

I don't believe that. People who enjoy eating out consider tipping
and tipping well an investment to ensure excellent future experiences.
Without tipping service declines to the lowest common denominator.
People who detest tipping are fast food addicts, they think mystery
meat burgers are fine cusine.

>What is a proper tip at a "buffet" self serve restaurant where a
>server brings you water and does not come back to your table?
>
>William

They do come back to clean the table. Those would be bussers, not
servers... there are no servers in serve yourself restaurants... if
you must tip yourself. Bussers are paid minimum wage, servers are
paid well below minimum wage, but with tips easily leap way ahead of
minimum wage. At most restaurants servers share part of their tips
with bussers. At most restaurants, with tips servers clear way more
than even the touted $15/hr. Do away with tipping and raise the
server's pay to $15/hr and there'll only be lousy/lazy servers...
people will cease patronizing and won't be long restaurants will close
up left right and center. It won't pay to invest in the restaurant
business under those conditions.

On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:

>No-tipping policies at US restaurants prompt delight – and disaster
>
>https://www.theguardian.com/lifeands...fects-portland
>
>http://tiny.cc/ng4ydy
>
>Note the following point in the article:
>"According to research by Michael Lynn, professor of consumer behaviour
>and marketing at the Cornell University School of Hotel Administration,
>most people tip not based on service, but *because they feel guilty and
>obliged*. He also found that 53% of customers liked the idea of higher
>menu prices where tipping is not permitted."

I have a question about tipping in general. I have no problem paying
tips for service in a restaurant. I just question different formats:

-sit down, waitress takes your order, serves your meal, keeps your
beverage glass full, frequently asks what you need, suggests possible
dessert alternatives

-Chinese Buffet, get table, person brings glass of water, you serve
yourself food, water server never returns to offer more water

-Golden Corral Buffet, pick table and lay your receipt on table, go
get your food and beverage, come back to table and notice a person has
signed their name on your receipt with a note saying they are going to
be my server...but they never serve a thing to me while I am eating

What would Miss Manners tell me to tip in these various scenarios?


William

On 8/15/2016 7:06 AM, William wrote:
> On Sun, 14 Aug 2016 15:22:21 -0600, graham > wrote:
>
>> No-tipping policies at US restaurants prompt delight – and disaster
>>
>> https://www.theguardian.com/lifeands...fects-portland
>>
>> http://tiny.cc/ng4ydy
>>
>> Note the following point in the article:
>> "According to research by Michael Lynn, professor of consumer behaviour
>> and marketing at the Cornell University School of Hotel Administration,
>> most people tip not based on service, but *because they feel guilty and
>> obliged*. He also found that 53% of customers liked the idea of higher
>> menu prices where tipping is not permitted."
>
> I have a question about tipping in general. I have no problem paying
> tips for service in a restaurant. I just question different formats:
>
> -sit down, waitress takes your order, serves your meal, keeps your
> beverage glass full, frequently asks what you need, suggests possible
> dessert alternatives
>
> -Chinese Buffet, get table, person brings glass of water, you serve
> yourself food, water server never returns to offer more water
>
> -Golden Corral Buffet, pick table and lay your receipt on table, go
> get your food and beverage, come back to table and notice a person has
> signed their name on your receipt with a note saying they are going to
> be my server...but they never serve a thing to me while I am eating
>
> What would Miss Manners tell me to tip in these various scenarios?
>
>
> William
>
>
And what if the server is the owner's wife?