Comments on: Here’s A Little Tip For You

By: Dustin

Dustin — Sun, 30 Mar 2008 14:40:17 +0000

Having worked in almost all positions in a restaurant, I tend to be particularly generous to servers. I try never to leave less than 15% (upwards of 25-30% depending on how spectacular the service was) mostly because, though a server should not let it affect their work, people have bad days. It could be that the server who is being less than friendly just found out their mother has cancer or that their father just passed away. You just never when your generosity through their bad day may be enough to make a difference so that they start treating their next customers better.

I am quick to complain, but I’m also quick to compliment. I think I got that from witnessing my grandfather at a restaurant ask for the manager and lay on heavy praise for our server. I have certain expectations regarding service…if they are not met, I let someone know and if they are surpassed, I make sure management is aware.

Dustin’s last blog post..Whew! It’s been a while!

I agree with you wholeheartedly. I try to keep an open mind, and I’ll praise before I complain. I even start complaints with a phrase complimenting anything that was good (if there is anything ). Thanks for stopping in.

By: Karina

Karina — Tue, 18 Mar 2008 14:28:14 +0000

Ah, the eternal quandary of tipping for poor service. In general I always tip 20%, but I do the same thing you do, poor service slowly, but surely lowers the tip. To be honest, unless there are specific and very obvious examples of poor service, 20% is the norm when I go out, but I have been known to leave a lot less, and I have also been known to let them know WHY I'm leaving a lot less. I've also taken to using the internet for either complaints or praises, because most of these chain type restaurants do have forms you can fill out with your input. Perhaps not as effective as a phone call, but I know I'd never get around to actually making the call, so... Karina's last blog post..Where I'm From

By: Marcia

Marcia — Mon, 17 Mar 2008 20:35:02 +0000

20 percent at least normally, but Leon has been known to leave a dollar to make a point on rare occasions that made your waitress looked like a perfect gem. Complaining to the manager does little good at some restaurants – other than to give us a clear understanding why their servers are like that.. they learned from the best (aka, the worst).

We used to go often to Olive Gardens for the quick and easy factor; the last few we have been to were repeatedly so much worse than before, we just quit going.

Marcia’s last blog post..Two forces joined

By: Penelope Anne

Penelope Anne — Mon, 17 Mar 2008 17:26:09 +0000

I worked in Food service from age 15 on through college. I remember how we relied on our tips to really make any money.
Our standard is to start at the 10% rule and good service takes you upwards, and poor service takes you down, down, down.
I also always make sure to notify a manager if I have received exceptional service or horrid service…simply because without feedback sometimes they don’t really know how there employee is working out.
I hate to say this but this young lady would have been getting a lower than 10% tip from us.

Penelope Anne’s last blog post..Who took the BOP out of my Boppity Boppity Bop?

By: Jessica The Rock Chick

Jessica The Rock Chick — Mon, 17 Mar 2008 12:31:14 +0000

I waitressed my entire way through college. The hard part about waiting tables is being an actress and learning to read people.

No one wants an irritated waitress that semi-slams plates on tables. I don’t care how irritated you are, you have to hide it. You also have to get a sense of how often to check in on each table, and each one is different. Waiters who hover and interrupt conversations are just as annoying as the ones who leave you stranded there, straining your neck looking around for them.

I know in some chain restaurants, the servers are “encouraged” to sell drinks and appetizers. By encouraged, I mean, if they don’t sell the goal amount they can be docked. I hated working in places like that!

The other big thing that Tiffany doesn’t get is that a lot of people do not tip based on the size of the check and that the smaller the check, the more likely you will get a tip greater than 20%. A couple of tables like you and your husband are far better than one big party and much less work, too!

I’m not sure if actual studies have been done on that, but I saw it all the time. Maybe I should conduct my own

Jessica The Rock Chick’s last blog post..While Shivering In My Shoes

Interesting observation! In fact, I think it’s true…at least in my case. A lot of times, I just throw cash on the table and later realize it was a whopping 30%. I knew you had worked food service and would have something to say

By: kacey

kacey — Mon, 17 Mar 2008 01:09:25 +0000

Well, all my boys--all 5--do/have worked in the food industry through high school or college. I always tip very well. If I get bad service (from the waiter) I only leave 10-15%. If the food is bad, I never blame the waiter and tip less. It's not their fault. That's a good idea on calling corporate to commend a good server. That's really a good idea for any one in a service industry that does an outstanding job. kacey's last blog post..Want to Know a Secret? I'm pretty strong about not blaming the server for bad food either. I always try to keep smiling at them, even if things are going wrong. I guess they are entitled to bad days, but they should never bring the mood to work!