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Who knew there was a 300-plus-page book on the subject of tipping? Steve Dublanica (pictured), the guy behind Waiter Rant, has a new book, Keep the Change: A Clueless Tipper's Quest to Become the Guru of the Gratuity, that shows the historical underpinnings of the practice, as well as how tipping plays out in milieus from restaurants to strip clubs. Dublanica took the time to answer some commonly asked questions about tipping for CHOW.com.
Tipping is a subject that makes people nervous, and the first chapter of your book explains why this is so: that tipping is traditionally money that flows from a social superior to an inferior.
Yes, and this attitude is still very prevalent today. All the motivations for tipping are very human, and one of them is proving that you're one rung up the social ladder from the next guy. Funny enough, the people who make the biggest deal about handing out tips are usually the worst tippers. And also, service quality has almost no effect on tips.
People tip regardless of the type of service they get?
Yes, they do. There's social pressure to tip; it's expected of you. I know I've done it, tipped 20 percent even when I got terrible service. What people do is just tip and never come back.
So is there ever a valid reason to reduce a tip?
Oh sure. If you get a crazy horrible waiter, what you do is give him 10 percent, which tells him "you suck," and then you hand the busboy the other 10 percent and say thanks. You don't want to penalize the busboy, who has nothing to do with the fact that the waiter's hung over or coming down off his coke. This only works when you have cash to tip, though.
The book mentions that waiters prefer cash tips because they're easier to hide from the IRS.
That's true. If you work at a place that does both cash and credit card transactions, there's no way to hide the tip you got on the credit card. So most waiters will report those and then not report the cash tips. Also, sometimes management passes the credit card processing fee off on the waiter; they reduce your tip by $2 or $3 or whatever it is.
Of course, I always made sure to grab my money before people left, and I know people say not to do that, but if you didn't, sometimes they left without paying.
Dining and dashing? Does that happen a lot?
No, but it does happen, and also people will do things like not leaving enough money to cover the whole check. So dining and dashing, no, not that common, but stiffing waiters, it happens.
No tip at all?
Or a ridiculously small one. When I was new and aggressive, I confronted people a couple of times. One guy, I went to him and said, "Was there a problem with the food or the service?" And he said "No, why would you ask?" And I explained that the traditional gratuity is 15 to 20 percent and he'd left me, like, 6 percent. So he gave me a little more, I think he went up to 12 percent, and he left.
The next day the manager got an email [from the man] saying that he'd been embarrassed in front of his family; his daughter was mortified. Well, maybe the daughter was mortified because you're a cheap bastard! But I've come to realize that confronting people isn't the thing to do. In this business you can't live or die with any one tip, you have to take the bad ones in order to get to the good ones.
Let's talk about some situations where people do leave bad tips, because they're not sure what the etiquette is. For instance, should you tip on takeout?
Ten percent! At least! If people knew how much it interrupted the flow of what you're doing, they'd tip more. First you're on the phone telling people about the specials and taking orders when you have a section full of people wondering where their martinis are. And then you have to pack the order up in the containers and then in the bags, make sure nothing shifts, balance, balance ... it's more labor-intensive than taking the order to the table.
Gift certificates?
Tip on the whole amount of the dinner, no matter how much is covered by the certificate; otherwise you're penalizing the waiter.
Do you tip on tax?
No.
On wine and drinks?
Yes. If it's a party of six people, there'd be an 18 percent gratuity on the whole check. Why should it be different if there are two people?
What if someone else has paid the check and left a bad tip?
If you're out with a known offender, like, you know Dad's a cheap tipper, you can work it out ahead of time: "Dad, you pick up the check and I'll get the tip." If you don't know ahead of time and you don't want to pull the old "Oh, I forgot my hat!" and go in and slip another twenty on the table, what you can do is say, "Oh waiter, come back, I wanted a cappuccino to go," and have it rung up on your credit card. Then you can tip $20 on a $4 cappuccino.
That waiter's going to be mentally cursing you out while you're asking for a coffee on your credit card.
True, but there's a happy ending.
Image source: Annie Schussler
I do takeout in a restaurant that is primarily dine in. I think what a lot of people fail to realize is that your takeout person is paying taxes on their sales assuming that people are tipping them off of their order. I pay taxes on money I don't always make- and no you may not tip a store clerk but that clerk's hourly wage is not decided assuming that a person will tip them. Is a 20% tip needed...+READ
I do takeout in a restaurant that is primarily dine in. I think what a lot of people fail to realize is that your takeout person is paying taxes on their sales assuming that people are tipping them off of their order. I pay taxes on money I don't always make- and no you may not tip a store clerk but that clerk's hourly wage is not decided assuming that a person will tip them. Is a 20% tip needed on takeout? No. If your order is ready when it's supposed to be and your service is good- some token of appreciation is nice (although laying down a quarter is probably worse than no tip unless you are putting it in a jar). I know all my regular's names whether they tip or not (probably 100 people) but the ones who get highest priority in a rush? The ones who help pay my bills. I always give good service but the people who get great service are the ones that act appreciative for the amount of work that actually goes in to preparing their order. I don't expect a tip but I do appreciate it, and even if you don't tip- be respectful, I have to be. (I leave this same comment on all takeout tipping articles)-COLLAPSE
Only tools don't tip for take out ? What drivel !
Wow. Never knew there were so many ways to rationalize being cheap.
CMOCVA - tell your patrons what is going on in the kitchen as soon as you can. If you set up the expectations and keep folks informed and with glasses full, they take it better.
im a waitress and i do not think you should tip well for poor service but i just want people to be aware that poor service isn't always a server's fault. Food that takes forever is usually because the kitchen has crashed. you think as a diner your're impatient for your food???... I get to wait for your food also and feel my tip drop minute by minute... i want your food out to you as badly as you...+READ
im a waitress and i do not think you should tip well for poor service but i just want people to be aware that poor service isn't always a server's fault. Food that takes forever is usually because the kitchen has crashed. you think as a diner your're impatient for your food???... I get to wait for your food also and feel my tip drop minute by minute... i want your food out to you as badly as you do... Maybe i've disappeared for quite a while, maybe that's because i've got 8 tables spread out all over the restaurant cuz half the waitstaff didn't show up... this one has happened to me more than once, i've disappeared because the restaurant doesn't have enough silverware and i have to wash it myself (why doesn't the dishwasher do it? well maybe there is no dishwasher or maybe he just refuses to) This one is kinda my fault for poor service, but you left me a 3% tip last time for great service, so i'm not paying attention to you at the expense of my other tables.
So when i give poor service due to circumstances beyond my control, i understand why i'm not tipped well but please understand how frustrating it is to work your butt off and then be barely compensated for your effort.-COLLAPSE
Um... I go to takeout places and I don't tip. I don't tip my dry cleaner, my pharmacist or the guy at Staples, either. On the planet this author is from, a person participating in every service and retail experience deserves a tip. Unfortunately for him, this is earth.
It's great how the entire country has taken a look at the stupid amount of money that was spent in the luxury sector pre-2008...+READ
Um... I go to takeout places and I don't tip. I don't tip my dry cleaner, my pharmacist or the guy at Staples, either. On the planet this author is from, a person participating in every service and retail experience deserves a tip. Unfortunately for him, this is earth.
It's great how the entire country has taken a look at the stupid amount of money that was spent in the luxury sector pre-2008 and decided that they want a piece... either by emulating that behavior by taking on debt, or equating their own modest offerings with the top of the market.
If the recession never happened, I'm sure this guy wouldn't need to grandstand for gratuities. But it has, alas.
A fine dining experience anywhere deserves 20 percent for excellent service (or more, if you feel so inclined). The guy charging me 5 bucks for beans and rice doesn't deserve a buck for the 30 seconds he takes to scoop and bag my food.
Get real!-COLLAPSE
When I go out to a restaurant it is because I am paying for food and service. I pay for food what it costs on the menu, if I do not like the food I send it back. I am very firm on this.
I pay for my service with my tip. If my service is excellent I may give 20-30%, if it is good I give 18%, if it is poor I give 15%, if it very poor its 10% or less, perhaps nothing.
I have never been confronted...+READ
When I go out to a restaurant it is because I am paying for food and service. I pay for food what it costs on the menu, if I do not like the food I send it back. I am very firm on this.
I pay for my service with my tip. If my service is excellent I may give 20-30%, if it is good I give 18%, if it is poor I give 15%, if it very poor its 10% or less, perhaps nothing.
I have never been confronted on a tip. Its likely because there is a sense of fairness to my tipping. If someone really messes up my meal and my enjoyment of it, then they do not deserve to be paid much.
I do not tip on takeout. As a waiter I was paid $5-$8/hour plus tips. I believe that $5-$8 is there because waiters have to perform "side work" (preparation and cleanup) and sometimes we had to do take out orders too.
I can remember being an employee at A&P where I was paid $7/hr. No one ever tipped me on the store's food when they bought it. If I was ever tipped it was for carrying groceries out to the car or checking someone out at extreme speed when they were running late.-COLLAPSE
A waiter who hunts down a patron to ask for a tip needs to be fired.
A waiter that grabs the tip from a still occupied table should be fired.
Social pressure to tip is a bad waiter's dream. I can understand his promotion. A good waiter will want you to tip on service.
The IRS assumes an 8% (or around that) tip (check with the IRS). They are not looking at your stubs from the credit card...+READ
A waiter who hunts down a patron to ask for a tip needs to be fired.
A waiter that grabs the tip from a still occupied table should be fired.
Social pressure to tip is a bad waiter's dream. I can understand his promotion. A good waiter will want you to tip on service.
The IRS assumes an 8% (or around that) tip (check with the IRS). They are not looking at your stubs from the credit card company.
If you are dining where a discount is involved, be sure to tip on the original amount.
Non socially pressured folk tip 20% and up for wonderful service, 15% for good service, 10% for substandard and less to none for wretched. If a waiter demands an explanation, march him back into the restaurant and get with him and the manager/owner and let him know why. THEN tell everyone you know what happened.-COLLAPSE
I'm sorry...if you offer takeout it's not a disruption. It's part of the business. I tip on quality and service. I have left what the waiter deserves, the bartender deserves, and if it's a serious problem, I will leave some with the manager. I am a complainer if I'm not satisfied. I go to be served and it needs to be done well. If I wanted to ask for my water, my napkins, my food, my drinks, etc....+READ
I'm sorry...if you offer takeout it's not a disruption. It's part of the business. I tip on quality and service. I have left what the waiter deserves, the bartender deserves, and if it's a serious problem, I will leave some with the manager. I am a complainer if I'm not satisfied. I go to be served and it needs to be done well. If I wanted to ask for my water, my napkins, my food, my drinks, etc. I would just stay home since I'm already doing it all myself. I'm not going out to fatten the pocketbook of some lazy rude waiter. Treat me well and I will reward you.-COLLAPSE
I am a tool and proud of it if I get bad service I leave no tip and I call the waiter over to explain why and if it is really bad the I call the manager over too ok service gets 10%, fair gets 15%, good gets 20% and really good gets 30% I see no reason to reward poor service and I can't stand anyone who tells me I should
Hey Hvchin, did you go in take the order, ring up your order, put everything in takeout containers, make sure you had condiments and such, bag it all up and take it out to yourself? All while taking care of other customers who are dining in and will most likely tip..You don't need to tip 20% on takeout but throw the person a few bucks for their effort.
Hey drmose, Just because you don't feel...+READ
Hey Hvchin, did you go in take the order, ring up your order, put everything in takeout containers, make sure you had condiments and such, bag it all up and take it out to yourself? All while taking care of other customers who are dining in and will most likely tip..You don't need to tip 20% on takeout but throw the person a few bucks for their effort.
Hey drmose, Just because you don't feel like cooking why should the server suffer,the employee does not make a profit from you buying takeout. Only the business owner makes a profit, so unless the owner is taking your order then leave a tip for takeout.
Now I have been a bartender for 20 yrs. I have made a nice living over the years and not to toot my own horn but I'm really good at what I do. I don't light things on fire or flip bottles around but I still consistently make 30% -40% on average. That tells me I'm doing a good job. Because I talk to my people and try to anticipate their needs and generally treat people the way I would like to be treated when I go out to eat. Now here's my gripe, there are people who run up a good size tab, are very needy- extra this and that, I've even charged their cell phones for them behind the bar and watched their stuff while they go out to smoke, etc. Then after hearing how great I was and what a good time they had...they leave less than 20%. What the hell is that about. I could probably do the bare minimum as others have stated and make that. But I actually take pride in my work, no matter what it is.
Those of you who talk down about the service industry need a reality check. There are many of us who choose to do this who have degrees. Not to mention that a degree doesn't make you more intelligent or have common sense. I've met many a grad who could not cut it in this business because they can't multi-task or remember more than 2 things that someone ordered.
If nothing else sticks with you, when a server or bartender approaches you and says Hi, how are you today? Don't ignore them (like I see people do everyday) or bark out budlight! Say hello back, We are servers not servants and expect to be treated respectfully no matter how much you tip.-COLLAPSE
So, what I get from this article is:
1) I should give large tips, even for bad service, to encourage the poor service to continue. (The server will never know or care if I return!)
2) I should tip for take-out where I haul my butt to the establishment to retrieve my order. (Should I charge the restaurant for the time and effort of my pick-up?)
3) I should tip in cash to encourage servers to cheat...+READ
So, what I get from this article is:
1) I should give large tips, even for bad service, to encourage the poor service to continue. (The server will never know or care if I return!)
2) I should tip for take-out where I haul my butt to the establishment to retrieve my order. (Should I charge the restaurant for the time and effort of my pick-up?)
3) I should tip in cash to encourage servers to cheat on their taxes by not reporting income. Uh-huh.
For the record, I have never worked in a restaurant, generally tip 30%, and do tip less for bad service.-COLLAPSE
If the restaurant is geared towards takeout (pizza, chinese, etc.) then chances are you aren't really disrupting the flow. Most pizza places have a guy who's job it is to man the phones, and he's probably making minimum wage.
HOWEVER- if the restaraunt is primarily a sit down restaraunt, then someone still has to take your order, ring it up, and package it. Often that person is the waiter, who...+READ
If the restaurant is geared towards takeout (pizza, chinese, etc.) then chances are you aren't really disrupting the flow. Most pizza places have a guy who's job it is to man the phones, and he's probably making minimum wage.
HOWEVER- if the restaraunt is primarily a sit down restaraunt, then someone still has to take your order, ring it up, and package it. Often that person is the waiter, who is making service wage (usually around 2.00 an hour, sometimes 0.00)
Doing that greatly affects his or her workflow, possibly causing unhappy dine in customers. The least you can do is acknowledge that their time is worth more than 2.00 an hour.
I usually tip a buck at take out places, and I don't order take out from sit down restaurants, because it's silly. If I'm paying for good food I want it to be fresh. But lots of people do, and very few of them tip.-COLLAPSE
Tipping on take-out: if it is delivered to my home, I can understand leaving a tip. But, if I drive to the restaurant, place an order for food priced as if I sat and dined at the establishment and drive back home and then serve and bus my own table, the only person getting a tip is ME.
tipping on takeout = reason I won't actually pay for this book.
Tip on takeout, are you insane? Im taking away food that has been marked up to account for the time and space I would be using at a table. The restaurant is already making more than they would be and there is NO service aspect to take-away.
Wow, tipping on takeout, now I've got to be concerned when going through Wendys or Taco Bell.
First off I have friends that make as much as bartenders as my other friends who are teachers or lawyers...why? because they are REALLY REALLY good at what they do- it can easily be a very professional career.
As someone who once moonlighted working in the bar/restaurant industry for years.... I made awesome tips most of the time. I worked my butt off to get those tips... crowded nightclub and...+READ
First off I have friends that make as much as bartenders as my other friends who are teachers or lawyers...why? because they are REALLY REALLY good at what they do- it can easily be a very professional career.
As someone who once moonlighted working in the bar/restaurant industry for years.... I made awesome tips most of the time. I worked my butt off to get those tips... crowded nightclub and 5 deep at the bars to get a drink? 5'2" with a full tray above your head...NO PROBLEM!!! What you are going to wait forever for a drink? Nope...'cause I recognize all my big tipping regulars and I've got a tray full of what you are drinking right here because I SAW you come thru the door! Fast forward to present day as a mom with kids in tow at the crowded local coffee shop... when the ladies see us in line or hear my voice on the drive thru speaker - poof- my regular order is ready and waiting for me when I get there! or the local Greasy Spoon where the waitresses have owrked there forever and still know what you eat on a Sunday morning and how you like your eggs...they REMEMBER because I TIP WELL because I appreciate the extra service and I WANT the extra service ;-) Those in or have been in the industry are the best tippers- what goes around comes around!!-COLLAPSE
As a former waiter and bartender at high-end restaurants (including 3 years at Nora in Washington), nothing pisses me off more than for people to tip 20% for bad service. It only reinforces mediocrity in the profession. If a waiter knows s/he can get 20% doing a crappy job, why would they do a good job? And frankly, a nice waiter who gives bad service is just as bad as a sulky waiter who gives...+READ
As a former waiter and bartender at high-end restaurants (including 3 years at Nora in Washington), nothing pisses me off more than for people to tip 20% for bad service. It only reinforces mediocrity in the profession. If a waiter knows s/he can get 20% doing a crappy job, why would they do a good job? And frankly, a nice waiter who gives bad service is just as bad as a sulky waiter who gives bad service. Using charm to cover incompetence holds no charms for me.-COLLAPSE
How does tripe like this get published?
boyzoma,
Wait staff aren't making the standard minimum wage. Restaurant owners are allowed to pay their wait staff a lower minimum wage, as tips are supposed to make up the difference. So even in Oregon, wait staff are not getting $8.40 an hour.
I agree with whoever said that tipping is ridiculous. It's just a way for restaurant owners to get out of paying the minimum wage. And then you read...+READ
boyzoma,
Wait staff aren't making the standard minimum wage. Restaurant owners are allowed to pay their wait staff a lower minimum wage, as tips are supposed to make up the difference. So even in Oregon, wait staff are not getting $8.40 an hour.
I agree with whoever said that tipping is ridiculous. It's just a way for restaurant owners to get out of paying the minimum wage. And then you read plenty of headlines about owners not paying staff for overtime, nicking their tips, etc. Just pay the staff a living wage and set prices accordingly.-COLLAPSE
I am with Sing Me. That's ridick! I work in the industry and have waited before and I am lucky when I can afford to go out at all. My small tip is simply what I can afford man. 20% is often a reach. I formulate how good the person was at waiting, and how much I can afford. If I leave a 9 dollar tip the way I see it is that you just made minimum wage for an hours work for working less hard than...+READ
I am with Sing Me. That's ridick! I work in the industry and have waited before and I am lucky when I can afford to go out at all. My small tip is simply what I can afford man. 20% is often a reach. I formulate how good the person was at waiting, and how much I can afford. If I leave a 9 dollar tip the way I see it is that you just made minimum wage for an hours work for working less hard than most jobs and in less time ON TOP of what you are already making hourly.
Tiping on take out? Are serious. Why do you think I ordered take out? If I was tipping anyone I would tip the chef.
Lastly, if there is a tip jar at the register and I put money in, you can bet it is at an independent business. There is no way I am tiping at Starbucks. I am not tiping ANYONE with frig-gin health care. I don't have helath care.-COLLAPSE
This whole tipping thing needs to go away. Just raise the prices, pay the waiters, why does it have to be so different from other professions? There is a beggers cup in just about every cafe, it is embarrassing. Now I even see notes written on the cup such as please tip more. What? tipping system is to ensure better service? Everything is service, do you pay the cashier extra because he bags your...+READ
This whole tipping thing needs to go away. Just raise the prices, pay the waiters, why does it have to be so different from other professions? There is a beggers cup in just about every cafe, it is embarrassing. Now I even see notes written on the cup such as please tip more. What? tipping system is to ensure better service? Everything is service, do you pay the cashier extra because he bags your grocery faster? The manager might want to do that, not the customer. The service won't get any better or worse without the tipping system, you do a bad job, you get fired.-COLLAPSE
Always tip something on bad service otherwise they think you just forgot. Crap tip sends the message that they sucked. You're paying for them to bring you your stuff and clean up after you rather than rewarding for exceptional service with a standard or larger tip.
I may shoot the person at the counter a dollar when I pick up take out, but the idea of giving 10% is ridiculous to me. I'm buying an object and taking it away from the place where I purchased it. I have tipped on take out only to discover they had STILL forgotten extra sauce or something requested. There is no conventional server/ diner process going on when one takes out. It's like the top jar...+READ
I may shoot the person at the counter a dollar when I pick up take out, but the idea of giving 10% is ridiculous to me. I'm buying an object and taking it away from the place where I purchased it. I have tipped on take out only to discover they had STILL forgotten extra sauce or something requested. There is no conventional server/ diner process going on when one takes out. It's like the top jar at coffee places. I am buying a coffee and you are handing it to me. That is your job.-COLLAPSE
You never never tip bad service! Where else would you reward failure?
It's curious and amusing to see the way tipping works in the United States. In my own country, we'd never dream of leaving any tip at all unless there was some way the service had been exceptional.
Marshies, I agree that the waiter should do well and it's great if the do more than just their job. But you are wrong about restaurants incurring much wage expense (assuming you're from America). In case you don't know, a waiter in America makes $2.13 per hour, which almost covers their income taxes on their reported tips. That may sound unfair, but it's actually good, as it is an incentive for...+READ
Marshies, I agree that the waiter should do well and it's great if the do more than just their job. But you are wrong about restaurants incurring much wage expense (assuming you're from America). In case you don't know, a waiter in America makes $2.13 per hour, which almost covers their income taxes on their reported tips. That may sound unfair, but it's actually good, as it is an incentive for them to do their job well. They make their living on tips and they usually work very hard, whether they "do more than just their job" or not. They do and put up with a LOT more than you see...all for $2.13 an hour. Of course, if they do a bad job, they should be left only a little or none to get the hint.
Personally, if I get okay service, I leave 15% to 18%, depending on the level of "okay." If they do very well, "more than just their job," they get 20% or more from me. If I can't afford to do that at the time, then I don't go out to eat.-COLLAPSE
I paid for my food in the check, which covers the wage expense that the restaurant incurs for hiring a waiter. If the waiter wants to be tipped well, then they have to be doing more than just their job.
I don't get tipped for going to school, or getting good marks, why should it be different for the waiter?
When I had money (which is now only a fond memory), I would leave 25% tip if the server was attentive and had personality that enabled them to hold a brief conversation. I found that talking with servers gives them an idea about you. They seem to want to do better for you. Especially as opposed to someone who treats them like hired help with no identity. This is a job I could not do. I do not...+READ
When I had money (which is now only a fond memory), I would leave 25% tip if the server was attentive and had personality that enabled them to hold a brief conversation. I found that talking with servers gives them an idea about you. They seem to want to do better for you. Especially as opposed to someone who treats them like hired help with no identity. This is a job I could not do. I do not have the patience/tolerance necessary.-COLLAPSE
I am a generous tipper usually, but when my drink is not kept filled, I get really irritated. The reason I tip is because I have been waited on. Period. Then there is the issue of me and my job. I dont get tipped when I do my job or when I do a good job. I think waiters who give bad service or have an attitude should find another line of work.
Oregon's minimum wage is $8.40 currently but will raise to $8.50 on January 1, 2011, so I guess we are a lot better off than many states. That being said, I would rather have the menu prices adjusted and worker's compensated accordingly and doing away with tips (unless someone did an exceptional job - which you could privately tip accordingly).
I think they should raise prices and pay decent wages so people will choose to work in restaurants as a profession. Then tipping would be unnecessary as in Europe.
All the above applies to the US only. Abroad, the rules are completely different; in some countries people find the practice of tipping baffling, and not especially welcome.
My wrench is a wonderful tipper.
What I find ridiculous is that the tip is determined by what I order, not what the server does. A steak that costs three times as much as another gets three times the tip for no more effort. The same goes for wine.
I would prefer the following: End tipping, raise the food prices, pay a decent wage that reflects the lack of need for higher education but rewards the necessary skills and...+READ
What I find ridiculous is that the tip is determined by what I order, not what the server does. A steak that costs three times as much as another gets three times the tip for no more effort. The same goes for wine.
I would prefer the following: End tipping, raise the food prices, pay a decent wage that reflects the lack of need for higher education but rewards the necessary skills and experience. Oh, and can the slackers.-COLLAPSE
"For the 88th time, if you can't survive off the waiter's salary, get a better job! By ak78 on November 15, 2010 02:05 PM"
$2.89/hr in RI - do you want to wait hand and foot on demanding condescending cheap bastards for that wage? This is the way the restaurant system is in this country so if you dont like it stay home.
@abodek - I'm guessing this guy started his career the 80s. My parents worked in high end restaurants and hotels during this time (my father was an executive chef and my mother the banquet manager at a posh hotel) and coke figures largely in their industry tales. My experience in the industry is different and it's rare to run into coke use, so Dublanica is aging himself pretty badly if he thinks...+READ
@abodek - I'm guessing this guy started his career the 80s. My parents worked in high end restaurants and hotels during this time (my father was an executive chef and my mother the banquet manager at a posh hotel) and coke figures largely in their industry tales. My experience in the industry is different and it's rare to run into coke use, so Dublanica is aging himself pretty badly if he thinks the average server is still doing a bump of coke here and there to get through a shift. Please.
(They've moved on to adderall.)-COLLAPSE
I think the tricky thing about take out is that it varies so much by restaurant. Some places have a person on carry out every night for dinner (Applebees, Bob Evans, those kinds of places). A lot of larger neighborhood establishments have someone on carryout on weeknights for dinner. These people are almost always paid standard minimum wage. The reason for that is that technically the requirement...+READ
I think the tricky thing about take out is that it varies so much by restaurant. Some places have a person on carry out every night for dinner (Applebees, Bob Evans, those kinds of places). A lot of larger neighborhood establishments have someone on carryout on weeknights for dinner. These people are almost always paid standard minimum wage. The reason for that is that technically the requirement is that if a person getting paid 1/2 of min. wage doesn't make standard rate w/tips, the restaurant has to make up that difference. In those cases, I wouldn't tip because it's really not that hard if that's your only job. On the other hand, at other places there isn't someone for carryout. Contrary to what many of you seem to think, the hostess may answer the phone, but is rarely the person to take your carryout order, because usually they are not trained in whatever system the restaurant uses to give orders to the kitchen.
Further complicating matters is delivery. At some places the delivery driver is hired by the restaurant specifically. These people generally do all of the packaging themselves, although probably not the order taking. In this case, maybe they do deserve a small tip. On the other hand, other places use a delivery service instead of a dedicated driver and all the person does is show up at your door with the order. In my mind, that does not deserve a tip.
Unfortunately, there's really no way to know what's the case, unless you are so extreme as to ask about it at every restaurant you order from. So, I guess, until, as other people have suggested, we scrap this ridiculous system, tip everyone and assume they need it.
Source: Former hostess @ a national chain w/many friends working @ various restaurants around Chicago-COLLAPSE
Just got takeout and didn't tip. The restaurant wasn't busy, and I don't feel like I needed to tip if I wasn't actually served at the table.
Do most of you know that a server gets paid $3.65/hr. A lot of restaurants pass on the credit card expense to them, they have to tip out bussers and food runners. So, at the end of the day, your "20%" means a lot! And, what give this guy the idea that servers are coke addicts and hungover? Wow, I work with an Accountant, Attorney and I am in Marketing. We choose this job because we like the...+READ
Do most of you know that a server gets paid $3.65/hr. A lot of restaurants pass on the credit card expense to them, they have to tip out bussers and food runners. So, at the end of the day, your "20%" means a lot! And, what give this guy the idea that servers are coke addicts and hungover? Wow, I work with an Accountant, Attorney and I am in Marketing. We choose this job because we like the industry and the extra cash. Think twice when you decide not to leave 20%.-COLLAPSE
This whole tipping thing has gotten outrageous. At one time it was far more equitable and honorable. Now it has fallen into the category of “entitlement subsidy".
I was a cosmetologist for over 30 years, starting in the mid 60's. I was a college graduate, chemistry/fine arts major. I did hair because we moved a lot, it paid well, no problem getting work in all the locations, and it was a creative...+READ
This whole tipping thing has gotten outrageous. At one time it was far more equitable and honorable. Now it has fallen into the category of “entitlement subsidy".
I was a cosmetologist for over 30 years, starting in the mid 60's. I was a college graduate, chemistry/fine arts major. I did hair because we moved a lot, it paid well, no problem getting work in all the locations, and it was a creative outlet. I charged, and got paid by a repeat clientele, what my services were worth. I would allow a transient client to leave a tip, only under duress. The regulars found other innovative ways of providing something extra. The reason that I did not like tips and still don't is that, in my eyes, it demeaned me to a lower echelon. I was a professional - I set my fees accordingly - and I performed accordingly. (Very quickly in each town, my clientele list read like the area's "Who's Who List" and I had a significant waiting list.
Most of my clients invited me to their homes for social events. (I never saw their gardeners or maids at these events, and very seldom their secretaries.)
When I lived in New Orleans, decades ago, there was a fine dining plantation, that no longer exists. I mention this because there, the waiters were your "guides and consultants" to a dining experience, not just chow time. Some became very dear friends. Their posture was basically similar to mine. (My husband was a physician and they out-earned him significantly.) These well-tailored waiters exuded authority, expertise and discretion. I've had the pleasure of meeting others of their rank throughout the years. And I tip them accordingly. It's difficult to set a price on quality service - not so when it comes to the mere presence of someone who has to be repeatedly requested to provide an "obvious" need. Need I say more - I will continue to tip accordingly. It’s a sad statement when someone feels that they have to grovel for tips.
If packing my order to go is not part of the job description - what is? Am I to assume that the establishment pays the serving staff a salary to stand there and look good. Otherwise, what are they being paid for? I do and don’t pay for “to-go-orders”. I don’t tip for simply packaging my order; and if one must ask about is the difference, than no matter what I say – it will fall upon deaf ears.
SH-COLLAPSE
Obviously an article written with a heavily biased and one-sided point of view. Sounds like this guy is one of those with terrible service/attitude that expect a royal tip.
A tip is a *voluntary* extra payment, so if the service is terrible or the waiter has an attitude like Dublanica, there will be no tip from me, tough luck. Only tools offer terrible service and expect 20% tips.
I understand those who are pointing out the fact that a servers' minimum wage is far less than others, therefore the system itself is enabling the tipping practice. Others are pointing out that perhaps there shouldn't be such a system. I agree, which means I'm pro-tipping in our current system, but I'm anti-tipping culture.
Your average fine dining servers make about 2 to 3 times your average...+READ
I understand those who are pointing out the fact that a servers' minimum wage is far less than others, therefore the system itself is enabling the tipping practice. Others are pointing out that perhaps there shouldn't be such a system. I agree, which means I'm pro-tipping in our current system, but I'm anti-tipping culture.
Your average fine dining servers make about 2 to 3 times your average fine dining cooks.
And I really blame that level of disparity to the tipping practice.-COLLAPSE
I don't consider myself a cheap tipper, my baseline is 20% and depending on service goes up or down (almost always up). However, I was really rubbed the wrong way by this interview and feel that if I was ever served by Dublanica and he exhibited the same pompous attitude in his service that he did in this interview, then my tip would be roughly 10% at best and that is not on a takeout order.
The point about tipping on carry-out seemed to imply that the busy waiter is taking the order, and packaging up the order. If that were the case, I would certainly tip for the time. However, when I think of a place that does carry-out regularly, I tend to think of the host/ess taking the call and putting the order to the kitchen who sets everything up. That scenario, or one where the restaurant...+READ
The point about tipping on carry-out seemed to imply that the busy waiter is taking the order, and packaging up the order. If that were the case, I would certainly tip for the time. However, when I think of a place that does carry-out regularly, I tend to think of the host/ess taking the call and putting the order to the kitchen who sets everything up. That scenario, or one where the restaurant has a cashier who handles that call and transaction. In these cases, I don't feel as obligated to tip. It's just part of their business structure. When I was a waiter, I certainly appreciated tips on carry-out when I had to take the phone call order, but I didn't expect it. Maybe culture is different here in Chicago. Just saying....-COLLAPSE
Every time the subject of tipping for restaurant takeout comes up on the Chowhound boards I'm really amazed at how many people think it's unnecessary or undeserved. Most seem to believe that the "takeout person" has nothing else to do and is getting paid a standard wage already. I suppose there's some truth to that but if I don't know for sure I'm going to tip.
I like to think I am a generous tipper, but I did not realize until this past year that you are supposed to tip when you pick up your take out--delivery, of course,but take out....just never occurred to me.
First I have to say that waiters/waitresses who continue to complain about bad tips need to suck it up and find another job if you don’t like it..."we" as a collective body of patrons are tired of the thinly veiled threats of spitting in our food or dropping our filet mignon on the floor...really!
I worked as a server for YEARS, in establishments which ranged from casual/tap-rooms to fine...+READ
First I have to say that waiters/waitresses who continue to complain about bad tips need to suck it up and find another job if you don’t like it..."we" as a collective body of patrons are tired of the thinly veiled threats of spitting in our food or dropping our filet mignon on the floor...really!
I worked as a server for YEARS, in establishments which ranged from casual/tap-rooms to fine dining. I made very good money at both establishments and had to work equally as hard at both. The tips are bigger for fine dining, but the turnover on the tables is less and in order to get great tips, you have to give great service you have to know the difference between being attentive and intrusive, whereas in a tap room a simple "how’s it goin’ here? Anyone need another beer?" as you walk by each of your tables is what makes your customers happy. In the casual atmosphere, I NEVER expected a tip for takeout. Anyone could have taken the order, and brought it to the kitchen, anyone could have walked up to the guy or woman that came in to pick it up to take his or her money and hand them a bag of food.
In fine dining, I didn’t expect a patron to include the cost of a high end bottle of wine in the tip either. The captain or the sommelier should get a tip for that kind of service, they’re the ones who are either helping pick out the bottle and/or attending to the wine service. If the server is the one who helped pick out a bottle of wine and has done the presentation, service of the wine, then the tip should be based on the full amount of the bill including the wine. (and in my years of working as a server in fine dining, I only once experienced someone ordering "take out" and they had people working for them come in to pick it up, I don’t know if they tipped for it or not, but lots of really wealthy people are remiss in the tipping department. It’s a dirty little secret)
Also to whomever quoted statistics that servers make something like $7.00 per hour… that’s what servers CLAIM to make… we have the rest of the cash stuffed in shoe boxes under our beds… I’m not kidding!-COLLAPSE
I once left without tipping because the waitress forgot to put my order into the kitchen until 25 min. later i asked sbout my lunch. i felt badly about it but could not bring myself to reward that kind of (non-service)wake up!
First, I have never worked in the food service business. Hats off to those who do and have the patience to deal with us.
Article seems fair assessment of what goes on and what should. I say all that as I am often amazed when I stop by my local favorite Pub & Grill, an above averge type place in and surrounded by upper -to -affluent income neighborhoods. I am often shocked by the tipping and...+READ
First, I have never worked in the food service business. Hats off to those who do and have the patience to deal with us.
Article seems fair assessment of what goes on and what should. I say all that as I am often amazed when I stop by my local favorite Pub & Grill, an above averge type place in and surrounded by upper -to -affluent income neighborhoods. I am often shocked by the tipping and treatment for that matter, of people who come in for carry out. I like to stop by for drinks, know the people that work there etc, so I get to really see what happens.
The bartender or waitress answers the phone, goes thru the menu and and options, just the the article states. So when the person picks up their order and m leaves nothing to next nothing I shake my head and want to help them chas the person down. Again, these are people with money where I live.
Point is the orders are taken and prepared, while I may want another drink but the barkeep is in the kitchen busy with the order, or were at the table waiting to order or otherwise. Anyway, truly amazing. I think it boils down to people thinking they are getting away with something or getting s discount, whatever. Interesting that I've learned that that extra 1 or 2 dollars of tip buys you a whole lot of attention from the staff when I'm there. Funny how that works.
Better yet they know the cheapskates--I'm not saying they do anything to their order, but they should understand why the gravy is missing, there's no extra rolls, etc. As in all of life, you get what you pay for.-COLLAPSE
I'm not sure where this guy has worked, but I have never seen a waiter or busboy handle take-out orders. Doggy bagging food, yes but packing up the food for take is the cook's job, they have to plate it a specific way and garnish it before handing it off.
I also don't know where below commenter got his stats... I work as a cook in a resto but the wait staff make much more money than the kitchen,...+READ
I'm not sure where this guy has worked, but I have never seen a waiter or busboy handle take-out orders. Doggy bagging food, yes but packing up the food for take is the cook's job, they have to plate it a specific way and garnish it before handing it off.
I also don't know where below commenter got his stats... I work as a cook in a resto but the wait staff make much more money than the kitchen, industry standard for a kitchen is $12 - on an average night the floor staff will be making more than that.
Also, in an attempt to cut labour costs, medium to smaller restos (and most restos that aren't part of chains) no longer employ busboys. If they do, tip more; the floor staff now tip out twice, once to the busboys and once to the kitchen.-COLLAPSE
anyone who has ever worked in the service industry tends to tip A LOT.
I would like to point out to everyone that servers are the only profession in the US that has been exempted from minimum wage laws. They receive $2.13/hour (except in a few states) and they have not had a raise in their minimum wage in 20 years. The US dept. of labor has estimated the average hourly pay of a server including salary and tip to be $7.50/hour. That is barely minimum wage for all...+READ
I would like to point out to everyone that servers are the only profession in the US that has been exempted from minimum wage laws. They receive $2.13/hour (except in a few states) and they have not had a raise in their minimum wage in 20 years. The US dept. of labor has estimated the average hourly pay of a server including salary and tip to be $7.50/hour. That is barely minimum wage for all other professions but servers are taxed at a much higher rate than the standard employee because tips are not taxed as income but rather as bonuses like capital gains.
I fully understand those who say that tipping should be optional. Unfortunately when Congress was "persuaded" by the large restaurant chains to exempt their employees from federal minimum wage laws that made tipping mandatory. When the IRS started taxing servers' tips (whether they receive them or not) that made the act of stiffing theft. Unfortunately the way the law is written the victim actually pays the fine for the criminal.
Tipping should be optional but until those of you who choose not to tip write a letter to your congressional reps demanding that servers receive the same pay as everyone else then you need to tip. I'm not saying that you need to tip until the law is changed just that you need to tip until you write a letter to your congressman. Otherwise you're just cheap.-COLLAPSE
I'm totally pro-tipping - I generally tip 20 per cent, 10 per cent on delivery. But not on takeout. Wrapping up food and handing it to me isn't a huge task, that's why most restaurants offer a discount on takeout.
I read Steve Dublanica's book, "Waiter Rant," and liked it. But we part company on the subject of paying for take-out service. I guess I can live with Mr. Dublanica's considering me "a tool." I don't like being intimidated or socially pressured to tip for take out, and I won't be. I tip for service, not for doing the job of putting food in containers and placing the containers in a paper bag and...+READ
I read Steve Dublanica's book, "Waiter Rant," and liked it. But we part company on the subject of paying for take-out service. I guess I can live with Mr. Dublanica's considering me "a tool." I don't like being intimidated or socially pressured to tip for take out, and I won't be. I tip for service, not for doing the job of putting food in containers and placing the containers in a paper bag and handing it to me.
If the service of waiting on a table equals a hundred percent of effort, what fraction of that effort is put forth in loading food into a bag? 2%, 5%? (Hold on here. I am about to use percentages in a slightly different way below!)
In other words, if I tip 20% for service at a full meal, where I am sitting down at a table, shouldn't my tip for the effort of take-out be, say, 5%, based on the reduced waiter effort required to prepare a take-out order, compared to providing waiter services for a full meal? Or, to put it another way, an appropriate tip would be 5% of the 20%
tip (.05 X .20) for a full meal. 5% of 20% is 1%. So, logically, the total tip due would be 1% of the cost of the take out. So, for a $40 take-out order, I should tip 40 cents.
Nor does the argument that the waiter's time is taken up hold water. What percentage of the waiter's time is spent loading up a take-out order and, even (horrors!) ringing it up on the cash register? If you consider eating a full meal at a restaurant to be a 90 minute activity (at least), what percentage of that time is spent in the waiter preparing a take-out order? I'll bet that the time percentages are similar. In order words, the appropriate tip would be something like 40 cents.
I'm sympathetic to waiters/waitresses/serving personnel/or, as Anthony Bourdain likes to call them, to avoid the sexist label, "waitrons." They've got a tough job and are often unappreciated. I typically tip 20%. But please, tipping for carry-out? No!-COLLAPSE
Having worked as a cook in high school and college tipping didn't matter to me but I did see what the wait staff had to put up with and here is my take.
Tipping percent 1-25% but make sure that you identify whose fault things are before you start deducting. I never penalize the waiter if it is the kitchens fault. Leaving no tip may leave the waiter with the impression that you forgot to tip....+READ
Having worked as a cook in high school and college tipping didn't matter to me but I did see what the wait staff had to put up with and here is my take.
Tipping percent 1-25% but make sure that you identify whose fault things are before you start deducting. I never penalize the waiter if it is the kitchens fault. Leaving no tip may leave the waiter with the impression that you forgot to tip. Leaving a quarter will definetly let him know what you thought of his service but by that time I'm sure he would be aware of what I thought.
Carryout tipping 0-10% I try to determine who's and what work went into packaging my order. If it is a waiter or a bartender and they packaged the whole thing then 10% because it does take time and take them away from the service of their in house customers. If it is the kitchen, a manager or a hostess then no tip, it's part of their hourly rate.
High end wine tipping is a tough one because I won't pay the extreme mark ups on the high end wine myself but I suppose I would probably base my tip on the average bottle but I still think you are probably only trying to impress someone if you order high end wine in a restaurant. If I want to celebrate with high end wine I take a bottle from home and make sure the restaurant allows and charges a corking fee.
Finally, I really wish the US would up the prices, pay the waiters a decent customer service level wage and dispense with tipping. There is a level of required skill to be a good waiter. If you want to talk about unskilled overpayed jobs let discuss the guy at Ford making 70,000 grand to put nut A on screw B.-COLLAPSE
I hope someone spits in your food.
This clown Dublanica is the biggest tool in the box.
For the 88th time, if you can't survive off the waiter's salary, get a better job!
Tipping may suck but its part of our culture and if you're going to partake its your social responsibility.
Also, if the service sucks. Stop, breathe, and take a look around. If she/he is leaning on the bar, sipping a coke and chattin up the bartender while your drink is sitting there getting warm - that's reason to tip a little less and maybe mention it to your server (politely). HOWEVER, if...+READ
Tipping may suck but its part of our culture and if you're going to partake its your social responsibility.
Also, if the service sucks. Stop, breathe, and take a look around. If she/he is leaning on the bar, sipping a coke and chattin up the bartender while your drink is sitting there getting warm - that's reason to tip a little less and maybe mention it to your server (politely). HOWEVER, if the service sucks because there's only 2 servers working and each one has 15-20 tables and is running around like a chicken with their head cut off - cut them some slack and be friendly yet concise.
Lastly, good service/experience in a restaurant is a two way street. Both the server and the customer has to participate to make it a memorable experience. If you are sitting there, closed-mouthed, unresponsive, and/or rude - it's not exactly going to inspire the server to try to purge your life story out of you. As servers, we try to read what it is the customer wants out of the experience. If you're not participating, we're not going to make you.
PS. FYI, in any restaurant (whether you eat in or take your food out) servers have to tip the bartender(s), bussers, hosts, kitchen, and sometimes management at LEAST 3-5% of what they SELL. Therefore, if you don't tip adequately the server is PAYING to serve YOU... That's not right. And while one table/tip may not make or break the bank - if everyone thinks "Oh, my bill/tip won't make a difference", where does that leave him/her?-COLLAPSE
Spot on. Sadly, CH has a community of d-bags who will no doubt scurry out to attack him for suggesting they stop being cheapskates..
For the 87th time: if you can't afford the tip, you can't afford the food. This goes for takeout as well.
What an Idiot.
Only tools TIP for takeout. Whay do they deserve a tip?
What a terrible article. Who let this guy write a book?
Wow, this guy comes off as a jerk and shows us all why there are a LOT of people I know personally who do reduce their tip due to service quality. I will definitely leave 20% for good service and absolutely zero tip for terrible service, and numbers in between for decent service. IN MY OPINION (AND *MANY* OTHERS), 15% TIP IS RESERVED FOR *GOOD* SERVICE. 20% tip better wow the shit out of me.
...+READ
Wow, this guy comes off as a jerk and shows us all why there are a LOT of people I know personally who do reduce their tip due to service quality. I will definitely leave 20% for good service and absolutely zero tip for terrible service, and numbers in between for decent service. IN MY OPINION (AND *MANY* OTHERS), 15% TIP IS RESERVED FOR *GOOD* SERVICE. 20% tip better wow the shit out of me.
There is exactly 0.00% chance I will tip 10% minimum for some jerk-off who does a shitty job. It is not my fault how the system is set up, and I will not subsidize his/her shitty efforts with my money.-COLLAPSE
There are SEVERAL REASONS FOR THE PRACTICE OF TIPPING BUT THE ONLY ONE THAT makes sense Is that everyone is scared not to follow the crowd. Actually, tipping is one of the worse curses ever dreamed up to shake down the consumer. It allows the restaurant owner to make the diner pay the salaries of many of his employees and charge a hidden cost that does not appear on the menu. It has long since...+READ
There are SEVERAL REASONS FOR THE PRACTICE OF TIPPING BUT THE ONLY ONE THAT makes sense Is that everyone is scared not to follow the crowd. Actually, tipping is one of the worse curses ever dreamed up to shake down the consumer. It allows the restaurant owner to make the diner pay the salaries of many of his employees and charge a hidden cost that does not appear on the menu. It has long since ceased to be either a 'gratuity' or a reward for better than average service. It is now more of a shakedown and must be considered an up charge to menu prices.
The waitstaff should be a paid job like any of the other job in a business and paid accordingly. The reward for the efficient waitperson would be continued employment.
Then the servers would get the living wage that so many cry for, and they would pay their share of income tax like other workers. There either is or was a waiter at one of New Orleans' premier restaurants who moved to Houston and his"tip" income allowed him to fly back and forth to wait tables during the latter part of each week.
The new twist on tips is the tip can or jar by the register where employee mooch tips for doing nothing but sitting on their butts.
Tipping gives some diners a feeling of importance and their excesses make it even worse for normal people.
I think a fair service charge should be included in the menu price but no one (owners or waitstaff) agree because there is so much extra money to be made using the present scam system. There are always clever methods of getting into a consumer's pocket and tipping is but one of them.-COLLAPSE
What does Only Tools mean? Did you (Joyce) mean to say "Only Fools..."?
Gr8 article. Thanks
I got a way to fix tipping - in order to eat in a restaurant one must have worked in one for a minimum of 2 years.
Never again will you take service, takeout, bartending, etc. for granted!!!
And for those parents who think its ok to let your kids boss the service around - we find ways to get even. be warned
Waiters should be paid a living wage and that cost should be reflected in the prices. Department store clerks don't get tipped, nor do the pleasant folks behind the counter at the post office. In Europe the price of the meal is inclusive, either of the gratuity or enough to pay the waiter decently.
Funny how all the examples the author comes up with are about him being shorted, and nothing...+READ
Waiters should be paid a living wage and that cost should be reflected in the prices. Department store clerks don't get tipped, nor do the pleasant folks behind the counter at the post office. In Europe the price of the meal is inclusive, either of the gratuity or enough to pay the waiter decently.
Funny how all the examples the author comes up with are about him being shorted, and nothing about the kind of service he provides. My focus as a diner is mainly on the food, secondarily on the service, and to some slight extent on ambience. I'm not really interested in putting the guy's kids through Cornell. If someone wants a lot of money he needs to become a Wall Street banker, not a servitor.-COLLAPSE
Tipping is a pain - no doubt about it. So are laws that permit people to work for less than living wage. It would be nice if no one had to depend for a living on a job that pays less than living wage. Most of the servers I know work part-time because they need something that pays the bills while they go to school to learn another skill that will let them get a better-paying job, and serving is a...+READ
Tipping is a pain - no doubt about it. So are laws that permit people to work for less than living wage. It would be nice if no one had to depend for a living on a job that pays less than living wage. Most of the servers I know work part-time because they need something that pays the bills while they go to school to learn another skill that will let them get a better-paying job, and serving is a flexible and often quite lucrative job for somebody with few skills. So we still need to tip (until the laws change), but the whole things just stinks.-COLLAPSE
Tipping on takeout? Do you tip the florist? The person who does gift baskets? So you have to put the package together - it's one freakin' trip (and I'm an ex-waiter, so no BS about it's MORE work, thank you very much), as opposed to at least seven for dinner and drinks. If it's that disruptive to your "flow", then 1) hire someone to handle takeout (as most take-out oriented restaurants in Toronto...+READ
Tipping on takeout? Do you tip the florist? The person who does gift baskets? So you have to put the package together - it's one freakin' trip (and I'm an ex-waiter, so no BS about it's MORE work, thank you very much), as opposed to at least seven for dinner and drinks. If it's that disruptive to your "flow", then 1) hire someone to handle takeout (as most take-out oriented restaurants in Toronto do), or 2) GET RID OF THE SERVICE. I can't think of a high end place in Toronto that DOES offer takeout. If you're paying $80 (no booze!) and up per person, do you think the restaurant wants you taking it home to find it's cold, congealed, or sliding all over the bottom of the bag because you did some hard braking, and the package fell apart? Great word of mouth from that.
This guy is the "tipping tool", or maybe it's the tipsy tool. Try writing sober, jerk.-COLLAPSE
Man, you chowhounds are cheap. Regardless of the idealistic notion that a tip is "something extra" for an extra-special waiter, it's not - it's the majority of their income. The tax code even acknowledges this, by letting restaurants go below minimum wage for waiters on the assumption that they'll make it up in tips. A tip is NOT optional, it's part of the cost of the experience. If your waiter...+READ
Man, you chowhounds are cheap. Regardless of the idealistic notion that a tip is "something extra" for an extra-special waiter, it's not - it's the majority of their income. The tax code even acknowledges this, by letting restaurants go below minimum wage for waiters on the assumption that they'll make it up in tips. A tip is NOT optional, it's part of the cost of the experience. If your waiter truly sucked, as the article says, give 'em 10% - they'll get the message. And if you can't afford to add a tip on top of your bill, well, you can't afford to be eating there.
And FYI, I'm not a waiter, nor have I ever been one. I just sympathize that they get screwed by a system that lets their employers pay them sub-minimum wage, yet doesn't make clear to diners that its their responsibility to make up the difference.-COLLAPSE
For "Chowhounds", you guys sure do not appreciate the actual work that goes in to the "experience" you expect. It is insulting. Waiters and bartenders earn LESS than Fed. min. wage because TIPS ARE THEIR ONLY INCOME. The $3/hr they earn is paid only so the gov't has something to tax!
In a perfect world, take out would be dealt with by the host/ess or the kitchen. Somehow, the bartender *who...+READ
For "Chowhounds", you guys sure do not appreciate the actual work that goes in to the "experience" you expect. It is insulting. Waiters and bartenders earn LESS than Fed. min. wage because TIPS ARE THEIR ONLY INCOME. The $3/hr they earn is paid only so the gov't has something to tax!
In a perfect world, take out would be dealt with by the host/ess or the kitchen. Somehow, the bartender *who makes your drink, your date's drink, every table in the place's drink, AND serves you and the bar snacks, apps, dinner, and dessert* got tasked with that at most places, probably because the phone is next to their register. Yes it takes time to go through the specials. Yes, it takes time to leave your assigned station *which happens to be where your PAYING customers are* and check on and assemble an order. And then run for the extra this-and-that for the take out customer. Yes, I have worked a bar at lunch and served ZERO sit-in customers, and 5-10 take out customers and made NOTHING.
You try going to work and not being paid for your efforts. It sucks!-COLLAPSE
A pro-tipping slant from an ex waiter...whose surprised? Re:takeout - it interrupts the flow? What? Isn't that your job? Some authors are tools too
What waiters don't realize is people going to restaurants is solely a luxury expense all on its own... there is something that is unsettling when you pay 80% markup on a bottle of wine and then automatically get a tip taken away on top of that
greed? of course, it's human nature.
OMG another waiter complaining about tipping. This topic is getting stale. It's simple, good service=good tip, poor service=small tip. It is not about the waiter and what they receive it is about the CUSTOMER and their experience. No tip for take out period. If that makes me a tool, amen. Customers are not there to please the waiter, just the opposite. I tip at the top of the scale for great...+READ
OMG another waiter complaining about tipping. This topic is getting stale. It's simple, good service=good tip, poor service=small tip. It is not about the waiter and what they receive it is about the CUSTOMER and their experience. No tip for take out period. If that makes me a tool, amen. Customers are not there to please the waiter, just the opposite. I tip at the top of the scale for great service, no tip on tax or overpriced wine. I don't mind a restaurant charging 18%, but it means they have taken it out of my hands and the server gets nothing additional. Tipping should be up to the customer not the waiter or the establishment.-COLLAPSE
Tipping for someone stacking cartons and such in a bag? If they find that a difficult job, give me the bag and the cartons and some counter space. Often the kitchen does it for them. Should I bust into the kitchen and stuff a $10 bill in the chef's hat?
I'm a good tipper, but I won't tip on take-out. All of the "services" described are fundamental parts of selling food to take out. I mean, really, packing it so it arrives in edible form? That's what the restaurant is charging me for when it decides to sell take out. If I go into a department store to buy a pair of pants, I don't add 10 percent to the bill if the department store puts the pants...+READ
I'm a good tipper, but I won't tip on take-out. All of the "services" described are fundamental parts of selling food to take out. I mean, really, packing it so it arrives in edible form? That's what the restaurant is charging me for when it decides to sell take out. If I go into a department store to buy a pair of pants, I don't add 10 percent to the bill if the department store puts the pants into a bag for me.
Restaurant *delivery*, of course, is different. I will tip the delivery person for his or her service in delivering the food the restaurant has sold me, just as I will tip a server in the restaurant for serving it. But I don't tip the restaurant itself for creating the food or putting it nicely on plates -- that's part of the price itself.
Tip for take-out? I don't think so.-COLLAPSE
What about "upscale fast food"? (i.e. the food is > a big mac, but you still place your order at a counter, and pick it up yourself).
There are several non-chain places I go for lunch that don't have waiters, but when my credit card receipt comes up, they give me the option of adding a tip. A tip for food I haven't even received yet, and minimal service. Out of guilt I usually add a dollar, and...+READ
What about "upscale fast food"? (i.e. the food is > a big mac, but you still place your order at a counter, and pick it up yourself).
There are several non-chain places I go for lunch that don't have waiters, but when my credit card receipt comes up, they give me the option of adding a tip. A tip for food I haven't even received yet, and minimal service. Out of guilt I usually add a dollar, and when I don't tip, I sense a dirty look from the cashier.
What is the appropriate behavior here?-COLLAPSE
I'm all for tipping the waiter, but I'll say it again, tipping for takeout, even 10% is totally lame. The waiter does not have to stand there, explain the menu items, memorize who at the table got what, bring drinks, fill waters, serve the food, come back every 10 minutes to check on you, take dessert and coffee orders, serve those. This doesn't even cover what the busboy has to do to clear the...+READ
I'm all for tipping the waiter, but I'll say it again, tipping for takeout, even 10% is totally lame. The waiter does not have to stand there, explain the menu items, memorize who at the table got what, bring drinks, fill waters, serve the food, come back every 10 minutes to check on you, take dessert and coffee orders, serve those. This doesn't even cover what the busboy has to do to clear the table. I know I know, tipping is nice, so next time you are rung up at the supermarket for your groceries, be sure to hand the cashier a $1 or $2 for her trouble, cause you know, tipping is nice and all.-COLLAPSE
lol, is he secretly trying to get people to tip less?
Steve comes across as a total douche.