by Mike250 on April 30th, 2007 in Miscellaneous
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Suggested tip amounts
by Mike250 on April 30th, 2007 in Miscellaneous
 I was just going through my receipts; destroying the obvious ones while scratching my head over some others. It’s always a bit of a slap in the face when you realize just how much money goes to waste sometimes. I came across one receipt from a steakhouse typically dear to my heart and somewhat close to where I live. I noticed the following text under the amount due section. Suggested tip amounts: I think it is somewhat handy yet annoying at the same time. The custom is to tip in the USA but with that great customer service sometimes goes out the window. Tipping is no longer a reward, it’s an expectation. I can see why; we as the customer can be downright rude, arrogant and self centered. I detest “power rush” customers who feel they have earned the right to torment their waiter because they’re spending money with them. But I’ve come across my fair share of waiters who make me feel like I have interrupted something more important, who make me feel generally unwelcome. There has to be give on both sides. I love to tip well; especially when my waiter remembers to bring us extra of something, makes us laugh, generally makes us look forward to a return visit to our table. But it seems as if it’s occuring less frequently with more mistakes. Back on tipping point - I’ve started to notice more and more prodding towards higher percentages of tipping. Gratuity signs and tip jars are pretty standard now. This receipt suggesting not only the customary (and pretty healthy) 15%, but up to another 5% more. My meal for two that cost $62 could net a total of $12.44 for the waiter. If they serve just two people an hour while working a 40-hour workweek, they’d take home more than I make in tips alone! That’s as rough as it gets and I am sticking with it. The restaurant owners love it, they can continue to charge high prices for food and pay low prices for staff. To me it sounds like they are winners in this story. I still deserve great customer service each time and the waiter deserves to be rewarded for the great service. Give on both sides and a generally happier experience for all. If your service downright sucks, or smacks of not wanting me around, expect to receive a poor tip. And if I catch you text messaging someone when we’re trying to catch your attention, forget your bloody tip. Harsh words, but it’s happened. But if you’re great and contribute to my enjoyable evening, I have no worries giving you a great tip!
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4 Responses to “Suggested tip amounts”
May 1st, 2007
6:24 pm
I know from working as a waitress for eight years, I considered anything below 20% an insult. BUT, I am much more harsh with tipping because I expect to be waiting on like I would wait on myself.
May 1st, 2007
7:58 pm
My favorite Gratuity Added story is about the time I visited The Pantry in downtown LA with several coworkers. We’d asked for separate checks but because there were ten of us (maybe more) an 18-20% gratuity was added to each of our bills. Now I’d had to remind the waiter he never brought out my toast, and I’d almost finished my breakfast before it arrived. The waiter also never offered any coffee refills during the entire meal, even though someone asked if he could get a refill. The waiter finally did offer refills, when there were just a few people remaining at the table; everyone else had paid their bill and left the restaurant. That’s the kind of crappy service you get when staff know they’re guaranteed a decent tip.
May 2nd, 2007
4:28 am
“If they serve just two people an hour while working a 40-hour workweek, they’d take home more than I make in tips alone! That’s as rough as it gets and I am sticking with it.”
Not quite … during an 8 hour shift you might only spend 4 hours earning tips .. the other 4 hours might be spent cleaning toilets, cleaning dishes, doing prep work in the kitchen … all while earning a whopping $2.38/hr (pre tax)! Also a portion of a waitress’s tips go to support staff (bar, etc). Sometimes waiters give bad service because of ALL the other work they are expected to do while being paid nothing! However, I agree with you, it is unfair for well deserving (because it’s usually the nicest customers) to shoulder this burden - restaurant owners should step up!
May 7th, 2007
8:23 am
Tipping in the states is all fouled up.
This has to do with businesses wanting to keep more profits and pay their folks less.
Growing up, “tipping” was a way to reward a server for exceptional service. In Europe “tipping” isn’t expected (unless they figure out you are an American).
In Europe its the way it used to be here. They get paid to serve the tables… if they do a good job or the patron is in a good mood they can expect to get a bit extra.
However, having 2 kids that have tried to survive on $2.38 an hour, I am and always have been a tipper. But my philosophy is.. 10% if the service is bad… 15% if expected and 20+% if the service is exceptional.
Only a couple times in my life have I left less that 10% and that was because the service made me leave the resturant.
I now consider tipping part of the meal…
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