Are you a good tipper ?

fishingchef · 10-03-2003, 05:54 PM

Do you tip well or are you a cheapscape?

Just so you are aware Your server gets taxed 10 % on your total bill weather you tip or not. I tip 20 % if the service is good 10 % if it is bad or soso. I also take a look at how busy it is and other factors. Some people are so self absorbed they don't take these things into mind. Oregon is a little better then most states. Servers make minumum wage here. In allot of states they only make 2 dollars an hour and really depend on there tips.

Pete · 10-03-2003, 06:00 PM

I reward good service with about a 20% tip. But I've stiffed the waitperson for bad service. I have no control over what happens in the kitchen and don't know why it happened, but after waiting almost 2 hours between order and delivery, I couldn't see any reason to give anyone anything!

happybrew · 10-03-2003, 06:01 PM

20% if the service is excellent, more if the person really goes out of their way to accomodate a special request and they make me say 'wow!' On the other hand, if the server is just standing there talking and I'm not being taken care of, then I don't leave anything, even if they are getting taxed on it. Actually, it's not 10%, but 8.5% that they get taxed on.

happybrew

Reelentless · 10-03-2003, 07:17 PM

15-20% for good service. It kind of depends on the amount of the bill. If I buy a muffin and coffee for 2 bucks, I tip a buck or so. If I take the wife out for an anniversary dinner and drop $100, I will leave $15...maybe.

Woody · 10-03-2003, 09:41 PM

15-20% for really good service, 10 if it's just OK. If it's really bad, I leave a penny, just to let them know I didn't forget.

1pump · 10-03-2003, 10:44 PM

Usually 15-20%, and never less than a buck, even if the bill was $3 or $4.

DB_Cooper · 10-04-2003, 05:04 AM

none, zero, nada.

2LEYS · 10-04-2003, 06:02 AM

Used to tip pretty well until my kids came along. Now between my wife and kids there isn't a whole lot left for me or waitresses. Still at least 20% for good service.

ampersat · 10-04-2003, 06:28 AM

20% or more for good service. 10-15% for poor service. one thing i learned long ago is to tip well at places you like. at one place i used to frequent, the servers would be jumping over each other to come and seat us in their section. when they know you're a good tipper, you get excellent service.

Birdnest · 10-04-2003, 10:16 AM

DB Cooper,

If you want to know how much I respect your statement...none, zero, nada.

I, like many, waited tables in college. It was a way for me to pay my own way. I would just like to say, if you are sooooo cheap that you won't tip, go to McDonald's where you belong in the first place.

Joe

[ 10-04-2003, 11:16 AM: Message edited by: Birdnest ]

Digifish · 10-04-2003, 10:55 AM

I tip about 15 to 20 percent but here is a more interesting question....

How did we get into tipping? What went awry along the way in setting prices to adequately pay servers. Why not everyone getting a fair wage based on the price of goods and services? Why do we leave extra money instead of a straight up deal?

Maybe the variable of service comes into the equation but I purchase many services with no tipping.

Just curious....

ReelTrouble · 10-04-2003, 02:56 PM

I have always tipped well for good service. usually 20% if its good, sometimes a little more if I can and its really good service. The only reason I do this though is because I am a high maintenance customer. Im teh guy who will drink seven cokes and always expect my glass to be full when its bottomless, and when it stays full, they get a nice tip. Sometimes they bring the cokes out in twos, then they get really good tips.

Silver Hilton · 10-04-2003, 03:55 PM

I have a problem with tipping based on percentages of the tab. Let's say I get a meal at a pretentious fish house, and drop 150 bucks for two people (we had a nice wine). Then, because I had a good week in the market, we go out the next night to the italian house down the street, and it costs us 60 bucks. In both cases, we get a salad, an entree, bread, and wine. Exactly the same number of trips to and from the table.

Why is the waiter who is lucky enough to work in the pretentious fish house worth 2.5 times what the waiter in the Italian house? Same work, same task. That sounds to me like it's worth the same. So, since we think 20% is fair, that means a waiter's time over a meal is worth 12 bucks. So why does it become worth more, or does it, if the plate being carried is worth more?

Tipping is a scam visited on the waiters and the customer by the restaurant industry. I participate grudgingly.

I hear the 8% figure of taxation come up, and I just have to ask if there is any waiter out there in this great land of ours that has paid taxes on more than that. If not, I'd like to ask why we are being asked to feel sorry for a bunch of tax cheats.

BTW, for you servers out there, there is one thing that just hacks me off, and that is a server that does not scan his tables every time he's on the floor. If I have to work to get your attention, ever, you get cut to 10%. Do it to me twice, and you're at 5%. If I see you checking us every time you're out, however, that gets the bell rung.

Reelentless · 10-04-2003, 04:18 PM

Good point, Silver Hilton.

I've never waited on people before, but I would think that waiting on people in a high end establishment is more stressful because more is expected.

I would also imagine that there are more waiters/waitresses per number of tables in the high end places. So someone at Red Robin may take care of 10 tables. The same person at the Charthouse may take care of 5. Not only that, but I may spend a couple hours eating a fancy meal, whereas I am ready to leave Red Robin in an hour or less.

Digifish · 10-04-2003, 06:21 PM

Quote:

Originally posted by Birdnest:
To Insure Promtness. Use to be you would tip before the meal to insure prompt service.

Now that might be kind of interesting. Pull out your cash and make the deal ahead of time. Or flash your credit card as the case may be. Similar to ReelTrouble, he lays it out before hand. "Keep my drink full and you will get a good tip." Should I say, "Greet me, Take my order, bring it to me promptly (and it better be delicious) If I need a little something to make it better you should be right there to proivide it, ask me if I need anything else and then make that credit/debit/cash transaction speedily and you will get a good tip"

Well, on second thought, I like being on the back end of the deal and making it a reward for a job well done. I'll make that call after I see it.

pdxkevin · 10-04-2003, 07:02 PM

Waited many tables to help get through college. I worked hard for those tips. Never took them for granted nor expected anyone to tip me simply because I showed up.

I tip 15% for average service - includes checking at least once in the first 5 min. that the food is on the table to make sure things are fine.

I tip 20-30% for great service. There are a couple places we have found in and aroudn the West side where the food was just below average - if not for the great service we wouldn't give it another try.

Service below par... 10% Been a couple places where we had to track down a service person to get our check or drink refills.

No service... one cent. This has only happened once to me. The restaurant was not busy, they weren't near closing nor had they just opened for the day. I literally had to keep going to the front desk to ask for things like our salads (after waiting for 45 minutes), refills... the person who waited on our table simply said that we should have mentioned that we were in a hurry if we wanted it sooner. Things went really down hill from there, so we got up and asked the front desk for the manager so we could pay and go. I made sure to let the manager know why we were disatisfied with the service and that the one cent tip was not a mistake.

I have worked many years on the other side of the order ticket. I know people have good days and bad days. You never pick an arguement with a customer though. In every state where I waited tables, tipped employees did make roughly 1/2 of minimum wage from the employer. If you did a good job and kept your customers happy, you could bring home 150-200 cash on a Friday night. That's not bad for less than 6 hours work.

Quote:

T.I.P. to insure prompt service

It's a nice idea but in todays world you may end up with worse service. After all, they got thiers. Why work hard on that table anymore?

[ 10-04-2003, 08:10 PM: Message edited by: pdxkevin ]

DB_Cooper · 10-04-2003, 07:09 PM

If they want a return customer, they'll give good service. You don't like the pay? Get another job. Do you tip everywhere you shop for good service? Extra cash that's "expected" from the customer is rediculous.

[ 10-05-2003, 07:22 AM: Message edited by: Pete ]

pdxkevin · 10-04-2003, 07:17 PM

Quote:

Originally posted by DB_Cooper:
If they want a return customer, they'll give good service. You don't like the pay? Get another job. Do you tip everywhere you shop for good service? Extra cash that's "expected" from the customer is rediculous.

The reason that people work for tips should be because they are willing to provide good service.

I do not tip everywhere I shop because the sales people in, say, retail make their money off of their sales. If restaurants did the same, than I wouldn't tip the wiatstaff either.

However, when a job traditionally has its wage based on tips, than yes I do tip based on service - from haircuts to shoe shines. If a fishing quide takes me out for a great day of fishing and makes me feel welcome, in general, makes the day a great day - regardless of our catch - you bet it is reflected in my tip.

I prefer the idea that the customer has a direct relationship with the income level of the person providing the service. When I waited tables the harder I worked to make things perfect for the customer the better. It wasn't up to the manager to watch me work and ascertain whether I warranted a raise or not.

[ 10-05-2003, 07:23 AM: Message edited by: Pete ]

1pump · 10-04-2003, 09:41 PM

The "real" DB Cooper attempted to tip a flight attendant $20 before he bailed out. She refused it, and the FBI missed an opportunity for fingerprints.
I find that rather ironic.

Reelentless · 10-04-2003, 11:40 PM

Quote:

Why not everyone getting a fair wage based on the price of goods and services? Why do we leave extra money instead of a straight up deal?

Its set up to be an incentive to provide good service. Good service=return customers. If the employer took away the incentive, I suspect the quality of service would drop.

I can't think of a more fair way to do it. Unfortunately, some people don't tip and that messes up the system.

Birdnest · 10-04-2003, 11:49 PM

Digifish,

T.I.P---To Insure Promtness. Use to be you would tip before the meal to insure prompt service.

Having 20-30 people that all need something different, right now, for 6-8 hours, is a real kick in the pants. Factor in that you have to baby sit the people that drink toooo much, entertain the boring, and compete with the other 10 servers for food and drink from the kitchen and bar and I think you will see a few bucks is not an unreasonable request.

Let's take a normal night somewhere. The server sells $500 worth of food and drink. The server has financial obligations to the bar, busboy, hostess, and sometimes kitchen. These are set percentages of product sold. Let's say our server made exactly 15%, $75. There is a real good chance that after "tip out" the server is left with somehere around $50-55. Also the server is expected to pay tax on their "tips" regardless of whether he/she received anything. So now the $75 is more like $45.

So if DB Cooper were to come and sit in your section and ring up a $100 tab and stiff you, now you are in the $30 area for a tough nights work.

Could places just pay their servers more, yup. Would these same places just raise their prices on the menu, yup. Would you sit around all night waiting for your margarita, yup.

Joe

boater · 10-05-2003, 10:10 AM

Quote:

Originally posted by DB_Cooper:
If they want a return customer, they'll give good service. You don't like the pay? Get another job. Do you tip everywhere you shop for good service? Extra cash that's "expected" from the customer is rediculous.

[img]graemlins/applause.gif[/img]

Birdnest · 10-05-2003, 10:38 AM

Boater and DB,

There is no free lunch.

If they pay their employee's a higher hourly wage to offset the "No Tipping" policy, they will simply pass the cost on to you with higher menu prices.

Concerning your "if you don't like the pay, get another job". I say to that, if you don't like to tip, go to an establishment that tipping is not part of the equation. Perhaps a buffet, or something like that.

Believe it or not, there are many people in the world that really ENJOY going out to a nice dinner and receiving quality service from a knowledgable server. Another crazy thing is, they are willing to pay for it.

I enjoy quality service and will reward it in a generous manner. I remember what it was like to have tuition,rent, bills, ect due along with 2 papers and a midterm in the morning. I worked VERY hard to put myself through school and I will always be grateful to the people that elected to tip me.

Joe

maggot · 10-05-2003, 07:53 PM

It is a proven fact that single men generally tip much more than the "expected" amount. I live in a small community. If I am out to eat , I am looking to be "taken care of".( I do this frequently because I hate dishes. ) I am a repeat customer in alot of restaurants, and am known. I tip very well ,somtimes 50%. But when I return, they are willing to rub my feet when I am eating. I dont take advantage of that, however. It is nice to get immediate and precise service.......T I P = to insure promptness.

skein · 10-05-2003, 11:03 PM

I watch servers, and for the most part I see people who work hard to get my order right and make my meal and time there pleasurable. Here's what I see:

* A person who can remember all 87 items on the menu and knows that your order comes with salad, or a choice of three different types of potato. (could I do that?)
* A young mother, maybe single, maybe struggling really hard to keep the wolf from the door.
* A college student who will have to go home after work and study, hoping to better their lives.
* A middle-aged or even senior person who for whatever reason is back in the workforce trying to make ends meet.
* A person who never stops. Who preps the next batch of salads, or cleans around the shake machine, or replenishes the table fare.
* A person who often is spread too thin because, for whatever reason, there isn't enough help on duty to take care of the customers. Sometimes day after day.
* A person who all too often has to put up with demanding, impolite visitors who won't be satisfied no matter what. (I quit hunting with a couple of friends for that very reason)
* There's more - I just barely skimmed the surface, but you get the idea.

Oh, yeah, one more:

* A person who isn't standing at the streetcorner with a "Need money for food - God Bless" sign.

Yeah, I'm a pretty good tipper because sometimes I'm the one bright spot they get that shift, and I admire them for hanging in there even when there's not much glory in it.

Skein

ry · 10-05-2003, 11:33 PM

I tip based on service only. I could care less what the bill is. Special occasions when the bill is say around 70-100 dollars I give $10. Less than that it goes to $5 for great service, $3 for ok service. $1 for bad service and none for no service. Amperstat has a very, very good point however. If you frequent an eatery no matter the service tip well because these people handle YOUR food.

10-05-2003, 11:36 PM

Speaking of tipping:
My brother is one of the managers at Harrah's in Lake Tahoe. He is used to seeing a lot of celebrities come and go through the casino.
He told me that a very famous former NBA star ran up a huge tab in the club one night, we are talking about in the thousands of dollars range. These celebs are treated like kings in these places and get all sorts of complimentary things given to them because they spend alot of money.
Anyway this former NBS star runs up this huge tab and completely "stiffs" the waitress' and others who served him and his entourage. Apparently this person has a reputation of doing this.

boater · 10-05-2003, 11:46 PM

Quote:

Originally posted by DB_Cooper:
If they want a return customer, they'll give good service. You don't like the pay? Get another job. Do you tip everywhere you shop for good service? Extra cash that's "expected" from the customer is rediculous.

[img]graemlins/applause.gif[/img]

pdxkevin · 10-06-2003, 05:21 AM

Skein - great one.

Stew - you are right. I have had the occasion to be the waiter for a handfull of celebs over the years. Most 'excpected' royal treatment simply for being there. They we overly critical and condicending. Most we suprised when handed the bill at the end of the meal. You could tell that they were used to getting their meal "comp'd" (on the house) just for showing up. There were exceptions - Paul Rodrequez was very cool and down to earth.

As far as which type of diner is the best tipper, in general? Hands down it is the single white young male out on a date.

tag-a-long · 10-06-2003, 06:14 AM

Its all about my meal. Food and drinks. If I see my server standing around BSing and my glass is almost empty (I love my sweet tea)it irritates me. I usually ask for a small pitcher. If my glass gets empty and I have to wait, the tip is cut in half from the start. If my food arrives cold, another cut. I had a bad experience at Mo's in Newport. The hostess was a real pain and tried to separate a party of 12. That made us a bit more critical on the wait-staff. The drinks came on a regular basis, but the chowder came 2 minutes before the food, and the fries were cold. Our server got us new fries with a quickness and kept saying she was so sorry for the fries. It was busy that night. We all cut a bit of slack for the food. She got about 22% for the rest of the service.

GutshotApe · 10-06-2003, 06:36 AM

Quote:

Originally posted by Silver Hilton:
Tipping is a scam visited on the waiters and the customer by the restaurant industry. I participate grudgingly.

I hear the 8% figure of taxation come up, and I just have to ask if there is any waiter out there in this great land of ours that has paid taxes on more than that. If not, I'd like to ask why we are being asked to feel sorry for a bunch of tax cheats.

Good points SH...I've known a couple of waiters/waitresses and a bartender or two well enough to discuss tipping with them. Without exception, these people were very well paid for their time...relative to prevailing wages in other jobs they qualified for in the area...waitress/waiter jobs at good restaurants are highly sought after positions...its not unusual to for waiters in some of these places to make an extra $10 to $20/hr in tips...and pay taxes on a fraction of their take. Even waitresses in standard "family type" restaurants can make very good money if they do their jobs well.

One thing that really hacks me off is when the organizers of banquets or dinners for groups establish a price for the meal and include a 15% or 20% gratuity....pre-payment of tips seems to defeat the whole idea of tipping...doesn't it?

TundraIII · 10-06-2003, 06:58 AM

DB Cooper [img]graemlins/berry.gif[/img] [img]graemlins/berry.gif[/img] [img]graemlins/berry.gif[/img]

Birdnest [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img] [img]graemlins/applause.gif[/img]

My wife works the night shift at Stanfords on 185th.
There is no till for the wait staff. You bring in your own "bank" to make change for the customers. Wait staff must (mandatory) pay a percentage of the tips they earn to the bartender, food runner etc.. Stanfords charges the wait staff (under new IRS regulations) 10 to 12 % on ALL sales. All orders are memorized. Wait staff are not allowed to write down an order. Try remembering five or six different tables orders and substitutions and additions. If the customer does not tip, my wife pays money out of her own pocket to bring food to that table. When is the last time you were waited on by an obese person? These folks work their butts off every day for very little reward. Unless you consider sore feet and knees, burns on fingers and forearms and migraines brought on by stress and fatigue as reward for serving food for a living. Some previous posts on this thread would suggest that working at a fine restuarant translates to great pay and tips. After taxes the average employee at Stanfords Restaurant makes 16 dollars a day plus tips if they are working 5 days per week.I know this because I know alot of the girls that work there. These guys and gals are working for tips not a steady paycheck every two weeks like most of the rest of us are. I personally would not associate with a person who could sit down and have a pleasant meal and leave without tipping.

[ 10-06-2003, 08:15 AM: Message edited by: TundraIII ]

lost_sailor · 10-06-2003, 08:47 AM

15% for adequate service, 20% or a little more for great service, nada for poor service - which thankfully happens very rarely.

rustyl · 10-06-2003, 09:49 AM

If they get my order correct and keep my water glass full 25 to 30%. If the kitchen gets the order wrong it drop to 15% but if the waiter is nice about it and fixes it quickly back to 20%. Bad or no service 5 to 10% and I fill out a comment card.

clearview2u · 10-06-2003, 09:51 AM

Okay the last post by rustyl was actually me. He has been using my computer again. But he tips the way I tell him too.

Rip'N'Lips · 10-06-2003, 12:48 PM

So, my wife was bent out of shape yesterday, but she did have a good point.

We go out to Subway quite a bit, and if you use debit at the bottom is a line for tip... What the heck??? When was the last time that I went to Burger King and someone wanted a tip for making a stinking burger.... no $$$ in the tip jar for me.

I am seeing this at more and more restaurants. If I come in to pick up food, no tip...

Agree/Disagree???

Rip'N'Lips

Steelhead Hound · 10-06-2003, 01:11 PM

I can see it both ways.

GutZ · 10-06-2003, 02:14 PM

I spend a bit of time in Taverns. I have learned to tip generously on the first beer. That usually keeps you out of trouble.

As I frequent the same joint alot, I also bring a lot of smoked salmon and other goodies from the sea.

This of course is a bit different than a fancy restaurant.

DB_Cooper · 10-06-2003, 02:28 PM

Who's really the cheapskate: the customer who doesn't pay or the employer? Link. I'm fighting for the employees rights to a decent wage by not supporting the employer in their unethical business practices.

Birdnest · 10-06-2003, 03:32 PM

So DB, besides stiffing the server, what are you personally doing to end this great injustice?

Joe

happybrew · 10-06-2003, 07:29 PM

So DB: If there are two restaurants, one which pays its servers on commission, and charges higher prices to cover that, and one which relies on tipping as waitstaff compensation, and charges lower prices as a result, my bet is that you'd think the first restaurant overcharged, and frequent the second restaurant, but then not tip. The fact of the matter is, it's so ingrained in our culture that any restaurant charging enough to pay its staff wages that wouldn't need supplementation with tips would go out of business. Furthermore, there are a lot of restaurant chains that will not locate in Oregon because we don't offer a tip credit against the minimum wage like most states. When people from out of state visit my restaurant and expect certain prices that are charged by the chain in the rest of the country, they are suprised, and often complain. They think it's too much to charge, yet without the higher charge we wouldn't remain in business due to Oregon's higher minimum wage and lack of tip credit.

happybrew

Birdnest · 10-06-2003, 07:58 PM

DB,

So you justify your entire point with that one paragraph. :whazzup: I am sure glad you chose to make a stand on the backs of people just trying to pay their rent. You are trying to portray yourself as Norma Rae here, but I ain't buying it.

I once waited on a family down on the Riverwalk in San Antonio. During my introduction the dad stopped me and said "Son, I am a conservative man and you will see it reflected in your tip, nothing personal". I gave him great service and he gave me 10%. We both went away happy.

It was so refreshing to have somebody honestly speak up instead of blaming me, the food, the bar, ect. There was honesty and honor in his statement. There is none in yours, just lame excuses.

Joe

foxer · 10-07-2003, 03:59 PM

I dont remember seeing a sign in any restaraunt saying "tipping required". If someone chooses not to tip or tip low, hey karma baby. However, I cannot stand the attitude of those who expect 10% for just showing up for work. If the service is adequate, nothing special, and the server is not rude then they get 10-15%. If however, the service is great, the server has a pleasant personality 15-20%. If its a local eatery I frequent, then 20%. Tips should be earned, not expected.

happybrew · 10-07-2003, 04:24 PM

Quote:

Originally posted by foxer:
I dont remember seeing a sign in any restaraunt saying "tipping required". If someone chooses not to tip or tip low, hey karma baby. However, I cannot stand the attitude of those who expect 10% for just showing up for work. If the service is adequate, nothing special, and the server is not rude then they get 10-15%. If however, the service is great, the server has a pleasant personality 15-20%. If its a local eatery I frequent, then 20%. Tips should be earned, not expected.

As a restaurant manager, I agree. Few things grate me about an employee than one who doesn't want to go out of their way to make the customer say "wow!", and then gripe at me about the tip they got.

happybrew

STGRule · 10-07-2003, 04:41 PM

First off. I tip and I tip well when the service is adequate. I detest having to tip. I believe staff should be paid a living wage and not have to rely on tips. The options I see to achieve that are:
1) To pay on a commission. I dislike this option as it may cause the staff to try to get people out faster than they would like to get to the next customer and poorer service for the sandwich eater compared to the steak eater.
2) Just pay a salary. This is the option I would use. It would work the same way it does in any retail situation. If the customer doesn't like the service they go some place else. Staff who aren't customer oriented are asked to leave.

Now a couple of people have stated that it would just cost more for dinner. I say if your bill is $50.00 and you tip ~$10.00 that is a total of ~$60.00 that I spent whether it was dinner + tip or just dinner. I don't see it costing me more. It still costs me ~$60.00.

[ 10-07-2003, 05:44 PM: Message edited by: STGRule ]