Tips

[Nessa 23]

hey if this thread was for a moment a TMI KY thread, it can become anything now..

[w¡n9Nµ7 §£@¥€r 123]

Ok with all sarcasm aside, I'm being very real here. We worked our asses off at Applebees. I saw people who had previous experience at Red Lobster, Outback, etc (places who are much busier, slightly pricier, and expect a slightly higher level of service). It wasn't just me, and please don't suggest that I did a bad job. We would regularly get things like $3 on a $50 check, all the while you're thinking to yourself I did a really good job at that table and they really liked me. The fact is some people are impossible to please, some people honestly don't know how to tip, and (specific to this particular area where I live and work) some people are just cheap. They don't mind spending the money to come out and eat but they won't leave a tip. I remember this other girl and myself who are particulary sensitive would be running around fighting back tears because we were treated utterly unfairly by a table where we did a really good job. Things like that weren't the exception, they happened frequently, and is a large part of the reason I stopped working there.

In all seriousness, I have waited tables (for a very short period of time) and I know what you're saying is true.

[Traviesa 0]

I also want to say Mr. Big Dog I don't think you're one of those kind of customers. I'm pretty sure if you were my guest and I was your server you would think my service warranted a good tip. I don't really think you're expectations are unreasonable.

[Ban Hammer 13,656]

Does anybody doubt Charles and my ability to turn this thread into an illegal immigration flame war?

it's a gift, ain't it? *high 5*

[Jaseball 0]

I usually tip 15-25%. If I know the server, bartender, or other people in the place and am considered a regular I usually go 20%. If the server, bartender, etc., comps me drinks, food or whatever I just give them 50% of the comped item cost on top of the regular tip.

As for staying home and cooking/eating I also do this far more often. By taking the time to grocery shop and by knowing how to cook I can make a far more healthy, tasty, and well cooked meal for 20% of the dining out costs.

I'm usually out for the company, atmosphere, relaxing a bit after work and before going home.

When the economy goes bad, you fear losing your job, or costs in your life increase the easiest and most obvious area to cut is dining and drinking alcohol in restaurants.

Restaurant work is hard work that is very sensitive to the economy. There are definitely cheap and dishonest people who stiff the waiters and other workers. One of the crappiest is when you are in a group of people and everyone chips in and you have some not paying for their tax and tip, others who tip $1 on a $20 portion, or have some person scoop up the cash, pay with a points credit card, and then stiffs the tip.

[Mr. Big Dog 10,747]

It wasn't just me, and please don't suggest that I did a bad job. We would regularly get things like $3 on a $50 check, all the while you're thinking to yourself I did a really good job at that table and they really liked me. The fact is some people are impossible to please, some people honestly don't know how to tip, and (specific to this particular area where I live and work) some people are just cheap.

I haven't suggested that you did a bad job. I just read an undertone of "it's the customer's fault" in your earlier post that I kind of disagreed with. If you did a good job, you should be seeing $10.00 or better on a $50.00 check. You would from me. On the other hand, if you were too busy entertaining your friend(s) a few booths down in a virtually empty restaurant off peak hours while I wait eternally to place my order, get my drink and if you keep running back and forth into the kitchen to get your friends this, that and the other thing but can't make it there before my meal has gotten cold, then you'd see zippo. And I am not kidding on this scenario. This actually happened to me once.

[diadromous mermaid 36]

So, Mr. Big Dog, if you feel that you have a right to have such control over another's performance, how would people ensure that they receive "appropriate service" from you?

I'm sure, like myself and most other salaried employees, a significant chunk of his total compensation comes from variable compensation - which is based on performance.

Well that is judged or determined from within the Corporation, and based on gross revenues, or activities as a whole, and not on one client/interaction/incident. What about the clients he works with directly? How would they have similar control over his income, such that he feels it appropriate to have over a food server?

Having fun comparing apples and oranges? Compensation and incentive systems work differently in different industries as they do at different job levels within the same industries. I thought you were aware of that.

I'm not really comparing "apples" and "oranges", Mr. Big Dog. ( And by the way, why is it I am now thinking your moniker suits you well) Now, why would incentive systems work differently?

Edited November 27, 2007 by diadromous mermaid

[Mr. Big Dog 10,747]

So, Mr. Big Dog, if you feel that you have a right to have such control over another's performance, how would people ensure that they receive "appropriate service" from you?

I'm sure, like myself and most other salaried employees, a significant chunk of his total compensation comes from variable compensation - which is based on performance.

Well that is judged or determined from within the Corporation, and based on gross revenues, or activities as a whole, and not on one client/interaction/incident. What about the clients he works with directly? How would they have similar control over his income, such that he feels it appropriate to have over a food server?

Having fun comparing apples and oranges? Compensation and incentive systems work differently in different industries as they do at different job levels within the same industries. I thought you were aware of that.

I'm not really comparing "apples" and "oranges", Mr. Big Dog. ( And by the way, why is it I am now thinking your moniker suits you well) Now, why would incentive systems work differently?

Yes you are comparing apples and oranges. Which, of course, you may not be able to realize as it appears that you are not even aware that there are a number of different incentive systems out there.

[diadromous mermaid 36]

So, Mr. Big Dog, if you feel that you have a right to have such control over another's performance, how would people ensure that they receive "appropriate service" from you?

I'm sure, like myself and most other salaried employees, a significant chunk of his total compensation comes from variable compensation - which is based on performance.

Well that is judged or determined from within the Corporation, and based on gross revenues, or activities as a whole, and not on one client/interaction/incident. What about the clients he works with directly? How would they have similar control over his income, such that he feels it appropriate to have over a food server?

Having fun comparing apples and oranges? Compensation and incentive systems work differently in different industries as they do at different job levels within the same industries. I thought you were aware of that.

I'm not really comparing "apples" and "oranges", Mr. Big Dog. ( And by the way, why is it I am now thinking your moniker suits you well) Now, why would incentive systems work differently?

Yes you are comparing apples and oranges. Which, of course, you may not be able to realize as it appears that you are not even aware that there are a number of different incentive systems out there.

How arrogant of you to determine that I, (who, by the way, is much more experienced than you are) am not intimately familiar with business models! Of course I'm aware that there are different incentive systems. The point I'm making is aren't they designed to achieve the same result?

[Mr. Big Dog 10,747]

So, Mr. Big Dog, if you feel that you have a right to have such control over another's performance, how would people ensure that they receive "appropriate service" from you?

I'm sure, like myself and most other salaried employees, a significant chunk of his total compensation comes from variable compensation - which is based on performance.

Well that is judged or determined from within the Corporation, and based on gross revenues, or activities as a whole, and not on one client/interaction/incident. What about the clients he works with directly? How would they have similar control over his income, such that he feels it appropriate to have over a food server?

Having fun comparing apples and oranges? Compensation and incentive systems work differently in different industries as they do at different job levels within the same industries. I thought you were aware of that.

I'm not really comparing "apples" and "oranges", Mr. Big Dog. ( And by the way, why is it I am now thinking your moniker suits you well) Now, why would incentive systems work differently?

Yes you are comparing apples and oranges. Which, of course, you may not be able to realize as it appears that you are not even aware that there are a number of different incentive systems out there.

How arrogant of you to determine that I, (who, by the way, is much more experienced than you are) am not intimately familiar with business models! Of course I'm aware that there are different incentive systems. The point I'm making is aren't they designed to achieve the same result?

That's not the point you have been making. Maybe you were still in the process of trying to make the point. Oh, and how arrogant of you to claim to be much more experienced than me.

Edited November 28, 2007 by Mr. Big Dog

[Sprailenes 47]

I tip based on the service I receive. I think a tip should be appreciated and not expected.

I served for many years, and I would bust my butt for my customers to make those tips, servers don't less than minimum wage per hour because we're expected to bring in tips for ourselves.

But ya, if you give me shitty service, I'll leave you a penny.

Edited November 28, 2007 by Sprailenes

[Fandango 1,440]

It wasn't just me, and please don't suggest that I did a bad job. We would regularly get things like $3 on a $50 check, all the while you're thinking to yourself I did a really good job at that table and they really liked me. The fact is some people are impossible to please, some people honestly don't know how to tip, and (specific to this particular area where I live and work) some people are just cheap.

I haven't suggested that you did a bad job. I just read an undertone of "it's the customer's fault" in your earlier post that I kind of disagreed with. If you did a good job, you should be seeing $10.00 or better on a $50.00 check. You would from me. On the other hand, if you were too busy entertaining your friend(s) a few booths down in a virtually empty restaurant off peak hours while I wait eternally to place my order, get my drink and if you keep running back and forth into the kitchen to get your friends this, that and the other thing but can't make it there before my meal has gotten cold, then you'd see zippo. And I am not kidding on this scenario. This actually happened to me once.

In a perfect world, of course....but that is not always the case. Sometimes it is the customer's fault!

PS & Btw....for all you credit card peeps....Here's a trick I learned a while ago....if you pay the bill with your cc, try to bring cash for the tip. Many establishments will pass the cc transaction fee for the tip amt onto the server.

[w¡n9Nµ7 §£@¥€r 123]

PS & Btw....for all you credit card peeps....Here's a trick I learned a while ago....if you pay the bill with your cc, try to bring cash for the tip. Many establishments will pass the cc transaction fee for the tip amt onto the server.

I add my tip to the credit card because it's convenient. How the restaurant handles the transaction with the server isn't my problem.

[PlatyPius 5]

I pay the tip in cash if at all possible.... CC tips are typically claimed for taxes, while cash tips "disappear".

[Traviesa 0]

I pay the tip in cash if at all possible.... CC tips are typically claimed for taxes, while cash tips "disappear".

Not so much anymore. When I worked at Memphis BBQ just out of college we had to enter our tips in the POS but it didn't ever say anything if your tips were low. Several years later, the POS tells you if it "thinks" you haven't entered enough tips based on your sales. Sometimes I would have to enter more tips then what I actually got in order to be able to clock out. I remember one day in particular I kept adding $10 more and $10 more until eventually I had doubled what I actually made and then it let me clock out. Not fair, but whatever-I just wanted to get out of there.