Tipping
Re: Tipping
by Winchester » Tue Jan 07, 2014 8:24 am
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Re: Tipping
by Winchester » Tue Jan 07, 2014 8:28 am
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Re: Tipping
by Professor » Tue Jan 07, 2014 11:23 am
Based on my experience as a waiter:
Bad service is not necessarily the fault of the waiter.
- If the food is prepared wrong (they put onions when you said no onions), then it's usually the fault of the cook for not reading directions. Occasionally, the waiter doesn't write it down or inputs it wrong, but not often.
- If the food is late, but still hot, it's the kitchen's fault.
- That hair in your food is the cook's hair.
But, if food is cold, it's the waiter's fault. And, if food comes out at odd times (appetizer 2 seconds before entrée), then it could be kitchen or waiter. And, if there is an expediter or other person who actually delivers the food, it complicates things.
Typically, the more time a waiter spends at your table, talking to you, reading back your order, making suggestions, etc., the less likely any mistakes are their fault.
Also, I've never worked in a restaurant where the cooks/dishwashers/prep cooks/etc. make any money off tips. Bartenders at restaurants get a cut of waiter tips. And bus boys get some.
My standard is 20%. I never go below 15%, except for perhaps once every other year, when a waiter isn't fit for life. I regularly go above 20% if the situation warrants.
Earlier, it was mentioned that 20% of a $20 meal is substantially less than 20% of a $100 meal. But, look at volume and service rendered. When I go to Ruth's Chris Steakhouse (bill is going to be $200 for 2 people), I'll end up tipping $40-50. But, there are typically 4-5 people serving my table (waiter, bus boy, person serving water, hostess, sommelier, etc.). And, there are typically 4-5 services (amuse bouche, appetizer, entrée, desert, aperitif, etc.). And, that waiter only has 4-5 tables to take care of. And, dinner is going to last for 1.5 hours or so.
Compare that to when I go to Applebee's. The waiter is the only person serving me. S/He has 6-8 tables to handle. There is never any more than 3 services, usually only 2. And, dinner only lasts 30-45 minutes. So, they make up in volume what they lose in amount.
And, I don't see either waiter having time to sit around. The Applebees waiter is just as busy as the Ruth's Chris waiter. But, where the Applebees waiter is bringing a meal with them every time they leave the kitchen, the Ruth's Chris waiter is checking to see if our steaks are cooked to perfection, bringing us a wine list, etc.
Bad service is not necessarily the fault of the waiter.
- If the food is prepared wrong (they put onions when you said no onions), then it's usually the fault of the cook for not reading directions. Occasionally, the waiter doesn't write it down or inputs it wrong, but not often.
- If the food is late, but still hot, it's the kitchen's fault.
- That hair in your food is the cook's hair.
But, if food is cold, it's the waiter's fault. And, if food comes out at odd times (appetizer 2 seconds before entrée), then it could be kitchen or waiter. And, if there is an expediter or other person who actually delivers the food, it complicates things.
Typically, the more time a waiter spends at your table, talking to you, reading back your order, making suggestions, etc., the less likely any mistakes are their fault.
Also, I've never worked in a restaurant where the cooks/dishwashers/prep cooks/etc. make any money off tips. Bartenders at restaurants get a cut of waiter tips. And bus boys get some.
My standard is 20%. I never go below 15%, except for perhaps once every other year, when a waiter isn't fit for life. I regularly go above 20% if the situation warrants.
Earlier, it was mentioned that 20% of a $20 meal is substantially less than 20% of a $100 meal. But, look at volume and service rendered. When I go to Ruth's Chris Steakhouse (bill is going to be $200 for 2 people), I'll end up tipping $40-50. But, there are typically 4-5 people serving my table (waiter, bus boy, person serving water, hostess, sommelier, etc.). And, there are typically 4-5 services (amuse bouche, appetizer, entrée, desert, aperitif, etc.). And, that waiter only has 4-5 tables to take care of. And, dinner is going to last for 1.5 hours or so.
Compare that to when I go to Applebee's. The waiter is the only person serving me. S/He has 6-8 tables to handle. There is never any more than 3 services, usually only 2. And, dinner only lasts 30-45 minutes. So, they make up in volume what they lose in amount.
And, I don't see either waiter having time to sit around. The Applebees waiter is just as busy as the Ruth's Chris waiter. But, where the Applebees waiter is bringing a meal with them every time they leave the kitchen, the Ruth's Chris waiter is checking to see if our steaks are cooked to perfection, bringing us a wine list, etc.
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