Retaurant tipping

Previous Topic | Next Topic

Page 2 of 4 < 1 2 3 4 >

SloveniaDave Tirana, Albania 25 Aug 15 5.33pm
Quote rob1969 at 25 Aug 2015 5.06pm Quote Stuk at 25 Aug 2015 4.58pm Quote richard shaw (og)65 at 25 Aug 2015 4.48pm Quote Stuk at 25 Aug 2015 4.35pm Any establishment that automatically adds a service charge is out of order, whether the law allows you not to pay it or not. I like to tip, but i'll decide how much based on the whole experience. correct , how can they presume that I valued the service that I would pay a 12.5% tip any way The best one i've had was when out for one of my nieces birthday. I can't remember what is was called but it has food from all over the world. They'd added the service charge as the table was more than 8 people, yet the place was self-service and the standard of the food didn't exactly merit the "chefs" getting that much either. Was in Café Rouge, Bluewater yesterday and noticed they do this too. Why? Originally the charge for larger parties was brought in because one large table is the equivalent of 3 or 4 smaller ones as far as a waiter or waitress is concerned. If you have four tables of two people, you can expect, on average, maybe 2 will give reasonable tips. But if you only have one table of eight, then its a bigger gamble. For table staff who rely on tips, they would be very reluctant to put all their eggs in one basket (as it were) and hope that the party would leave a decent tip. Not necessarily justifying it, just explaining the rationale. Just because I don't care doesn't mean I don't understand! My opinions may have changed, but not the fact that I am right. (Member of the School of Optimism 1969-2016 inclusive)
Alert a moderator to this post

SloveniaDave

Tirana, Albania 25 Aug 15 5.33pm

Quote rob1969 at 25 Aug 2015 5.06pm

Quote Stuk at 25 Aug 2015 4.58pm

Quote richard shaw (og)65 at 25 Aug 2015 4.48pm

Quote Stuk at 25 Aug 2015 4.35pm

Any establishment that automatically adds a service charge is out of order, whether the law allows you not to pay it or not.

I like to tip, but i'll decide how much based on the whole experience.

correct , how can they presume that I valued the service that I would pay a 12.5% tip any way

The best one i've had was when out for one of my nieces birthday. I can't remember what is was called but it has food from all over the world.

They'd added the service charge as the table was more than 8 people, yet the place was self-service and the standard of the food didn't exactly merit the "chefs" getting that much either.

Was in Café Rouge, Bluewater yesterday and noticed they do this too. Why?

Originally the charge for larger parties was brought in because one large table is the equivalent of 3 or 4 smaller ones as far as a waiter or waitress is concerned. If you have four tables of two people, you can expect, on average, maybe 2 will give reasonable tips. But if you only have one table of eight, then its a bigger gamble.

For table staff who rely on tips, they would be very reluctant to put all their eggs in one basket (as it were) and hope that the party would leave a decent tip.

Not necessarily justifying it, just explaining the rationale.

Just because I don't care doesn't mean I don't understand!

My opinions may have changed, but not the fact that I am right.

(Member of the School of Optimism 1969-2016 inclusive)

Alert a moderator to this post

aquickgame2 Beni = summer,Caribbean = winter 25 Aug 15 5.43pm
If the restaurant put a service charge on the bill, ask the waiter if he gets it,majority will say no.Tell them to take it off the bill and you will pay him a tip in cash.if they can't tell the waiter to change jobs. Sorry but I only tip once either on the bill or direct
Alert a moderator to this post

aquickgame2

Beni = summer,Caribbean = winter 25 Aug 15 5.43pm

If the restaurant put a service charge on the bill, ask the waiter if he gets it,majority will say no.Tell them to take it off the bill and you will pay him a tip in cash.if they can't tell the waiter to change jobs.
Sorry but I only tip once either on the bill or direct

Alert a moderator to this post

Ray in Houston Houston 25 Aug 15 10.27pm
Quote Stuk at 25 Aug 2015 5.18pm Quote rob1969 at 25 Aug 2015 5.06pm Quote Stuk at 25 Aug 2015 4.58pm Quote richard shaw (og)65 at 25 Aug 2015 4.48pm Quote Stuk at 25 Aug 2015 4.35pm Any establishment that automatically adds a service charge is out of order, whether the law allows you not to pay it or not. I like to tip, but i'll decide how much based on the whole experience. correct , how can they presume that I valued the service that I would pay a 12.5% tip any way The best one i've had was when out for one of my nieces birthday. I can't remember what is was called but it has food from all over the world. They'd added the service charge as the table was more than 8 people, yet the place was self-service and the standard of the food didn't exactly merit the "chefs" getting that much either. Was in Café Rouge, Bluewater yesterday and noticed they do this too. Why? Because they think by slipping it into the small print, as once you're already in, seated and looking at the menu, possibly ordered drinks too before noticing, that people will not want a confrontation about it and if they're right, it's free money. The really insidious part is when they still leave the tip space open on the receipt so that you can tip again if you didn't see it already in the bill. We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.
Alert a moderator to this post

Ray in Houston

Houston 25 Aug 15 10.27pm

Send a Private Message to Ray in Houston

Quote Stuk at 25 Aug 2015 5.18pm

Quote rob1969 at 25 Aug 2015 5.06pm

Quote Stuk at 25 Aug 2015 4.58pm

Quote richard shaw (og)65 at 25 Aug 2015 4.48pm

Quote Stuk at 25 Aug 2015 4.35pm

Any establishment that automatically adds a service charge is out of order, whether the law allows you not to pay it or not.

I like to tip, but i'll decide how much based on the whole experience.

correct , how can they presume that I valued the service that I would pay a 12.5% tip any way

The best one i've had was when out for one of my nieces birthday. I can't remember what is was called but it has food from all over the world.

They'd added the service charge as the table was more than 8 people, yet the place was self-service and the standard of the food didn't exactly merit the "chefs" getting that much either.

Was in Café Rouge, Bluewater yesterday and noticed they do this too. Why?

Because they think by slipping it into the small print, as once you're already in, seated and looking at the menu, possibly ordered drinks too before noticing, that people will not want a confrontation about it and if they're right, it's free money.

The really insidious part is when they still leave the tip space open on the receipt so that you can tip again if you didn't see it already in the bill.

We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.

Alert a moderator to this post

Ray in Houston Houston 25 Aug 15 10.32pm
Quote johnfirewall at 25 Aug 2015 5.29pm Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues? No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal. So, if the food is crap, don't punish the waiter. Ask for the manager and complain to him; they'll typically knock something off your bill - maybe all if it's really bad. BUT, don't forget to tip the waiter on what you would have spent - it's not his fault that the kitchen is having a bad night. We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.
Alert a moderator to this post

Ray in Houston

Houston 25 Aug 15 10.32pm

Quote johnfirewall at 25 Aug 2015 5.29pm

Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues?

No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal.

So, if the food is crap, don't punish the waiter. Ask for the manager and complain to him; they'll typically knock something off your bill - maybe all if it's really bad. BUT, don't forget to tip the waiter on what you would have spent - it's not his fault that the kitchen is having a bad night.

We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.

Alert a moderator to this post

johnfirewall 25 Aug 15 11.05pm
Quote Ray in Houston at 25 Aug 2015 10.32pm Quote johnfirewall at 25 Aug 2015 5.29pm Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues? No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal. So, if the food is crap, don't punish the waiter. Ask for the manager and complain to him; they'll typically knock something off your bill - maybe all if it's really bad. BUT, don't forget to tip the waiter on what you would have spent - it's not his fault that the kitchen is having a bad night. That would account for the extra 2.5% on the UK standard, but that's an awful system. Surely you're giving him 20% to make it worthwhile.
Alert a moderator to this post

johnfirewall

25 Aug 15 11.05pm

Quote Ray in Houston at 25 Aug 2015 10.32pm

Quote johnfirewall at 25 Aug 2015 5.29pm

Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues?

That would account for the extra 2.5% on the UK standard, but that's an awful system. Surely you're giving him 20% to make it worthwhile.

Alert a moderator to this post

Jimenez SELHURSTPARKCHESTER,DA BRONX 25 Aug 15 11.38pm
Quote johnfirewall at 25 Aug 2015 11.05pm Quote Ray in Houston at 25 Aug 2015 10.32pm Quote johnfirewall at 25 Aug 2015 5.29pm Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues? No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal. So, if the food is crap, don't punish the waiter. Ask for the manager and complain to him; they'll typically knock something off your bill - maybe all if it's really bad. BUT, don't forget to tip the waiter on what you would have spent - it's not his fault that the kitchen is having a bad night. That would account for the extra 2.5% on the UK standard, but that's an awful system. Surely you're giving him 20% to make it worthwhile. .......but you can make it work to your advantage. When I was drinking I always tipped the barkeep they would usually give you the 3/4 drink free and If you were drinking Liquor you got BIG measures.... Pro USA & Israel
Alert a moderator to this post

Jimenez

SELHURSTPARKCHESTER,DA BRONX 25 Aug 15 11.38pm

Quote johnfirewall at 25 Aug 2015 11.05pm

Quote Ray in Houston at 25 Aug 2015 10.32pm

Quote johnfirewall at 25 Aug 2015 5.29pm

Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues?

That would account for the extra 2.5% on the UK standard, but that's an awful system. Surely you're giving him 20% to make it worthwhile.

.......but you can make it work to your advantage. When I was drinking I always tipped the barkeep they would usually give you the 3/4 drink free and If you were drinking Liquor you got BIG measures....

Pro USA & Israel

Alert a moderator to this post

Pawson Palace Croydon 26 Aug 15 9.40am
I never understand why you should have to tip anyone really. Pride of South London Upper Holmesdale Block P
Alert a moderator to this post

Pawson Palace

Croydon 26 Aug 15 9.40am

I never understand why you should have to tip anyone really.

Pride of South London
Upper Holmesdale Block P

Alert a moderator to this post

richard shaw (og)65 my minds eye 26 Aug 15 6.49pm
im not in the restaurant game but I understand it that all tips are pooled between everyone . when the tips that are not shared go to pay the wages it works like this for instance - tips for the month amount to £21,000 , staff wages amount to £ 20,000 , tips left to share out £1,000 . always leave cash or ask if they get it as extra interviewer " iggy , do you think you influenced anybody?" iggy pop " I think I wiped out the 60`S "
Alert a moderator to this post

richard shaw (og)65

my minds eye 26 Aug 15 6.49pm

Send a Private Message to richard shaw (og)65

im not in the restaurant game but I understand it that all tips are pooled between everyone . when the tips that are not shared go to pay the wages it works like this for instance - tips for the month amount to £21,000 , staff wages amount to £ 20,000 , tips left to share out £1,000 .

always leave cash or ask if they get it as extra

interviewer " iggy , do you think you influenced anybody?"
iggy pop " I think I wiped out the 60`S "

Alert a moderator to this post

ilovejo Croydon 26 Aug 15 8.13pm
I work in the industry and this is how we pool tips. No service charge is added, that is completely down to the customer on how good they thought the service was. When waiting individually on tables the waiter keeps all cash tips. If serving dinner for a group of people (10+) then the tips are shared between the waiters who provided the service and the chefs. Anyone who wasn't involved in the service will not receive anything. As I generally work just in the bar I will keep all the tips from customers when serving their drinks. "Dream as if you will live forever, live as if you will die today." James Dean, Legend. RIP. PSN username: olzzy999
Alert a moderator to this post

ilovejo

Croydon 26 Aug 15 8.13pm

I work in the industry and this is how we pool tips.

No service charge is added, that is completely down to the customer on how good they thought the service was.

When waiting individually on tables the waiter keeps all cash tips.
If serving dinner for a group of people (10+) then the tips are shared between the waiters who provided the service and the chefs. Anyone who wasn't involved in the service will not receive anything.

As I generally work just in the bar I will keep all the tips from customers when serving their drinks.

"Dream as if you will live forever, live as if you will die today."

James Dean, Legend. RIP.

PSN username: olzzy999

Alert a moderator to this post

Ray in Houston Houston 26 Aug 15 9.36pm
Quote Pawson Palace at 26 Aug 2015 9.40am I never understand why you should have to tip anyone really. Again, in the U.S., bar staff and service staff are paid less than minimum wage (legally) because they make tips. It keeps restaurant overheads down, because they pay the staff very little whether or not anyone shows up to eat. While it seems like the staff are getting stiffed, they can make a ton more money off tips than they could ever earn with an hourly wage hike. Example: A waiter is covering ten 4-tops, which get sat three times in an evening (this would be normal in Houston). If each table spends $25/person, that's 25 x 4 x 10 x 3 = $3,000. After tipping out the service staff and bartenders (who only get tipped on the value of the drinks), if they keep an average of 7.5%, that's $225 for one 6-hour shift. That's $37.50/hour (minimum wage is $7.75/hour). No one is going to pay a waiter $37.50 an hour. We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.
Alert a moderator to this post

Ray in Houston

Houston 26 Aug 15 9.36pm

Quote Pawson Palace at 26 Aug 2015 9.40am

I never understand why you should have to tip anyone really.

Again, in the U.S., bar staff and service staff are paid less than minimum wage (legally) because they make tips. It keeps restaurant overheads down, because they pay the staff very little whether or not anyone shows up to eat.

While it seems like the staff are getting stiffed, they can make a ton more money off tips than they could ever earn with an hourly wage hike.

Example: A waiter is covering ten 4-tops, which get sat three times in an evening (this would be normal in Houston). If each table spends $25/person, that's 25 x 4 x 10 x 3 = $3,000. After tipping out the service staff and bartenders (who only get tipped on the value of the drinks), if they keep an average of 7.5%, that's $225 for one 6-hour shift.

That's $37.50/hour (minimum wage is $7.75/hour). No one is going to pay a waiter $37.50 an hour.

We don't do possession; we do defense and attack. Everything else is just wa**ing with a football.

Alert a moderator to this post

Jimenez SELHURSTPARKCHESTER,DA BRONX 27 Aug 15 12.15pm
Quote Ray in Houston at 26 Aug 2015 9.36pm Quote Pawson Palace at 26 Aug 2015 9.40am I never understand why you should have to tip anyone really. Again, in the U.S., bar staff and service staff are paid less than minimum wage (legally) because they make tips. It keeps restaurant overheads down, because they pay the staff very little whether or not anyone shows up to eat. While it seems like the staff are getting stiffed, they can make a ton more money off tips than they could ever earn with an hourly wage hike. Example: A waiter is covering ten 4-tops, which get sat three times in an evening (this would be normal in Houston). If each table spends /person, that's 25 x 4 x 10 x 3 = ,000. After tipping out the service staff and bartenders (who only get tipped on the value of the drinks), if they keep an average of 7.5%, that's 5 for one 6-hour shift. That's .50/hour (minimum wage is .75/hour). No one is going to pay a waiter .50 an hour. Indeed Ray. A Barman in a decent Midtown bar working say 11am to 6pm would get about $50-00 a shift + can make $400-00 in Tips. A waitress can easily make $3/400 a shift that's about 1200 quid a week Pro USA & Israel
Alert a moderator to this post

Jimenez

SELHURSTPARKCHESTER,DA BRONX 27 Aug 15 12.15pm

Quote Ray in Houston at 26 Aug 2015 9.36pm

Quote Pawson Palace at 26 Aug 2015 9.40am

I never understand why you should have to tip anyone really.

While it seems like the staff are getting stiffed, they can make a ton more money off tips than they could ever earn with an hourly wage hike.

Example: A waiter is covering ten 4-tops, which get sat three times in an evening (this would be normal in Houston). If each table spends /person, that's 25 x 4 x 10 x 3 = ,000. After tipping out the service staff and bartenders (who only get tipped on the value of the drinks), if they keep an average of 7.5%, that's 5 for one 6-hour shift.

That's .50/hour (minimum wage is .75/hour). No one is going to pay a waiter .50 an hour.

Indeed Ray. A Barman in a decent Midtown bar working say 11am to 6pm would get about $50-00 a shift + can make $400-00 in Tips. A waitress can easily make $3/400 a shift that's about 1200 quid a week

Pro USA & Israel

Alert a moderator to this post

EagleEyedAlbert ...too far north of the water. 27 Aug 15 2.00pm
Quote Ray in Houston at 25 Aug 2015 10.32pm Quote johnfirewall at 25 Aug 2015 5.29pm Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues? No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal. So, if the food is crap, don't punish the waiter. Ask for the manager and complain to him; they'll typically knock something off your bill - maybe all if it's really bad. BUT, don't forget to tip the waiter on what you would have spent - it's not his fault that the kitchen is having a bad night. ...even if I drove myself? "IS HE!!?" -Can often be found on HOL Radio chatting Palace-related nonsense: Catch it here, Sunday Nights 8pm: [Link] HOL Radio Twitter: [Link] Me on the Twitter: [Link] "You don't own a dog & bark yourself, do you?"
Alert a moderator to this post

EagleEyedAlbert

...too far north of the water. 27 Aug 15 2.00pm

Send a Private Message to EagleEyedAlbert

Quote Ray in Houston at 25 Aug 2015 10.32pm

Quote johnfirewall at 25 Aug 2015 5.29pm

Are we putting the waiter in an uncomfortable position knowing that they are visibly taking money away from their colleagues?

No. It's up to the establishment how they pool / distribute tips. IN the U.S., the waiter has to tip out the busboys, kitchen staff and the bar tender, so anything under the "standard" 15% might actually mean the waiter is out of pocket at the end of the deal.

...even if I drove myself?

"IS HE!!?"

-Can often be found on HOL Radio chatting Palace-related nonsense:

Catch it here, Sunday Nights 8pm: [Link]

HOL Radio Twitter: [Link]

Me on the Twitter: [Link]

"You don't own a dog & bark yourself, do you?"

Alert a moderator to this post

Page 2 of 4 < 1 2 3 4 >

Previous Topic | Next Topic

Crystal Palace FC Supporters' Website - The Holmesdale Online

Retaurant tipping

Site Map

Sponsors