Tip your bartender!

[stofsky]

I am a bartender. But I'm not just a bartender; I work at your neighborhood grill & bar (the one with the grammatically incorrect jingle, "eatin' good in the neighborhood"). And I work days. This means that I don't serve many drinks. What I do serve is food, both to bar customers and to go orders. That's fine--it's my job, and I do it to the best of my ability.

But I don't understand two things:

1) Why do people think that 10% is acceptable if you're eating at the bar. You'd tip at least 15% if you got your food right and had your drink full if you were eating at a table. Not only that, but I'm at your constant beck and call, unlike a regular server who might disappear for 5 minutes or so. That means that, instead of having to wait, you can yell, "Hey barkeep (I told you my name, use it), I need more dressing" immediately after getting your damn salad. And then you get pissed when I finish punching in the go order I've got on the phone before I magically make your fucking 1000 Island appear without having to go back to the line.

2) So you're not eating here. I still had to take your order (pissing off my in-person customers), check on the food, make sure the kitchen didn't fuck up, get the condiments together, get your drink, etc. The only thing different between ordering to go and eating here is that I don't have to refill your drink. Therefore you don't have to tip? Unlike Awful Waffle, we don't add 15% to your tab for a go.

Meanwhile, I have the only cash drawer in the house. This means that I've got servers wanting banks (for those not in the know, that's breaking a $20 into 2 $5s, 8 $1s, 6 quarters, 3 dimes, 2 nickels, and 10 pennies) or a $100 broken, and I have to make drinks for their tables. And don't get me started on having to make frozen drinks or shakes.

The reason for this rant? Today I had two ladies come in to the bar and ask for an order to go. No problem--at least they'll leave and I won't have to hear about dressing, etc. Lady1 knows what she wants immediately. Lady2 needs a menu. Well, I'm not going to punch it in until they both know or Lady1 will get hers brought out early which will piss off Lady2. Lady2 finally orders a caesar salad. Two minutes later, after I've sent the order to the kitchen, Lady2 asks if a caesar has cheese, eggs, tomatoes, and the works. I tell her that it doesn't, as that is the nature of a caesar salad. That's not what Lady2 wanted. Fine, I run to the kitchen, 86 the caesar (86 means don't make it), and put in her new order.

Did I mention that Lady2 wanted a lemonade? I got her lemonade right away along with Lady1's virgin pina colada (I did say that frozen drinks suck, right?). "Ummm, bartender, this lemonade's not sweet enough. Can I get a sweet tea?" Fuck, sure. I won't even charge you for the wasted lemonade, because I can tell it'll be an argument. Get the tea--which I don't have in the bar and have to go to the back to get, meanwhile annoying my seated customers who might give me a tip. Got the tea. "Ummm, bartender, are you sure you got sweet tea?" Hell yes I am. This is the south. Our tea urns are only sweet tea. The rare person who orders unsweet gets it from a pitcher. "Tell ya what, here's about half a dozen sugar packets. If that doesn't do it, I'll do something else."

Salads arrive. Bagged, with plasticware and extra napkins because I know Lady2 will want extra napkins. Lady2: "Can I get extra dressing?" Me: "Fuck off." No, not really, "You bet." Get back with dressing; "This tea's (South Carolina sweet tea with 6 extra sugar packets--I tasted it straight and went into a diabetic coma) not sweet. Can I get a Coke?" Me: "Fuck off." No, not really, "You bet." Finally, they get their asses out of my bar.

Would anyone care to guess what kind of tip I got for running my ass off for Lady2? Mind you, I had a full bar of eaters, each wanting extra dressing, ketchup, etc. I'll give you a hint: my wife guessed a buck, and she was about 100% over.

My god, I need a real job.

[matt_mcl]

I learned it well when I was working at the DQ: how much of an asshole a given customer is is directly proportional to how unreasonable they will be, and inversely proportional to how big a tip they leave.

The sweethearts order two large Blizzards and leave a decent tip. The assholes order four large sundaes, change their order three times, yell at you, try to scam you out of extra hot fudge, ethnically insult the Québécois cashier, and leave no tip for any of the four counterpeople who waited on/put up with/cleaned up after them.

That is because, with regards to food service, to be an asshole is not to recognize your server as a human being, which gives license to vaccilate, overburden, berate, insult, and undertip.

An unfortunate but ineluctible law of human nature.

[stofsky]

Originally posted by matt_mcl

That is because, with regards to food service, to be an asshole is not to recognize your server as a human being, which gives license to vaccilate, overburden, berate, insult, and undertip.

And to not realize that we're working for under the (American, in my case) minimum wage because it's assumed by the feds and the accountants that we get at least 10% in tips. I can't wait to see my taxes next year. I bet I lose money.

Did you know that I get money taken out of my paycheck for my hourly if I report my tips over 10%? My last check read as $321 for hours, minus $150 for tip credit and tip excess, leaving a net (minus taxes) of $282.

[Tortuga]

stofsky are you in Texas?

I think I would rather have my nipples twisted repeatedly by PCP crazed chimps than take another job in cuntomer service.

No, that wasn't a typo.

[Miller]

I'm utterly baffled by people who act like assholes to people who are handling their food. I mean, at the very least, don't call the guy making your hamburger an asshole until you've already gotten the burger.

I'm glad I managed to stay out of the food service industry, because if I had, I'm pretty sure I'd be serving time for a plethora of health code violations, and just maybe one or two aggravated assaults.

[Rilchiam]

I feel your pain, stofsky and matt.

However. I once worked at DQ, and we didn't get tips. This was in America. DQ was the same as McD's, BK, and Carl's Jr., where I also worked, and also didn't get tips. Is this a Canadian thing?

Furthermore, I found out on my very first waitressing job, and had it confirmed on subsequent jobs, that it is not traditional to tip for to-go orders. Once in a great while, someone would say "Keep the change", but that was an anomaly. I don't know the logic; I just accepted it.

Well, I accepted it grudgingly. I once had a cow-orker say virtuously, "Well, I don't mind [that someone left pennies on a $20+ order]; they don't have to give me anything!" I didn't agree, and still don't, but I never expected it to change for the better. I'm sorry you guys have to endure this, at any rate.

[diku]

I use to tend bar as well, so I know what you're feeling. I always tip well for even decent service, it takes a lot for me to go below around 17%. Bartender tips, easy, a dollar for every drink they make for me. I order two drinks in one order, a buck each.

The place where I worked behind the bar was lucky enough to have lots of rich people come in that couldn't hold their alcohol. I used to do very well. :)

[Dragonblink]

Dragonblink's Maxim of Customer Service #14: Never EVER piss off people in food service. Seriously. You don't have to suck my dick 'cuz I'm pouring you a coffee, but don't treat me like a verrucca gnome either.

If you are nice to a Food Service employee, either they won't notice or they'll be nice back. If you are not nice, the chance that they will be less nice increases.

Ever since I started depending on tips for grocery money, I also started throwing at least a buck into the tip jar of every place I ordered food from. And I'd give my left nut to be out of the customer service business.

[auntie em]

Whew, Stofsky, was that a trip down memory lane for me! I didn't tend bar (I waited tables), but of course some of my best friends did, and I feel you, man.

I personally think that EVERY human being who has any desire whatsoever to eat out at any point in their lives should wait tables for a week FIRST.

Honey, a server would have to slap me, insult my mother, call me Ethel, tie me down, sit on my face and fart before I'd leave less than 20%, and to get less than 15%, well... there would most likely be crickets (one of my handful of irrational fears) or excrement involved. ;)

In my waitress days, I always figured the big tippers to be either:

a) servers themselves, or

b) enamoured of my ass. :D

At any rate, think of it this way: your experience makes you the ideal customer.

Or, just ram a salted lemon up Lady2's arse, if that didn't make you feel better.

[matt_mcl]

Originally posted by Rilchiam
I feel your pain, stofsky and matt.

However. I once worked at DQ, and we didn't get tips. This was in America. DQ was the same as McD's, BK, and Carl's Jr., where I also worked, and also didn't get tips. Is this a Canadian thing?


Actually, I think it's just a Quebec thing, but maybe some other people could confirm. And it's not everywhere here, either.

[Angel of the Lord]

I don't understand the mentality of small tippers. Maybe that's because I've worked in a job where people feel that they can treat you like shit. I tend to tip about 17-22%-ish for average service, and more for what I think is particularly good service (1/3 of the times that we go out). This is partially determined by however much change/singles I have.

I did, however, stiff a waitress once. We went to middle school together, and never particularly liked each other. While she was waiting on us, she made negative comments about the following:

My sister's eating habits, because she didn't want vegetables with her chicken dinner.
My friend's weight, for no apparent reason.
My order (yeah, I ordered a Diet Coke with a club sandwich. I happen to drink it for the taste, not to lose weight).
My outfit.

To top it all off, she was otherwise bitchy the entire time. Now, this I could forgive, but the running commentary...no. And considering that she was a bitch to me in middle school...hell, I should have RUN her ass all over the place before stiffing her.

No, I don't hold grudges :o.

[stofsky]

Originally posted by auntie em
Or, just ram a salted lemon up Lady2's arse, if that didn't make you feel better.

I was thinking more like a pineapple. A whole pineapple. Leaf end first.

[Crusoe]

I had real trouble coming from the UK to Chicago a while back. I knew tipping was more common in the US (you never tip bar staff in the UK) but didn't realise it was pretty much an unwritten rule. One of my colleagues nearly got into a fight with a bar manager who demanded a $1 tip on a $1 (happy hour) beer; we just didn't expect that.

[Typo Negative]

Ive said it before and I'll say it again. If you don't have enough to tip, you don't have enough to eat.

IMO, a tip of pennies or a couple of dimes is a deliberate insult. It's what you do when you have recieved inexcusably horrendous service.

[World Eater]

I always tip and am very courteous. I never piss those people off, because I'm horrified to think would they would do to my food. Good rant, I hope you find another line of work.

[Gary Kumquat]

Originally posted by Crusoe
One of my colleagues nearly got into a fight with a bar manager who demanded a $1 tip on a $1 (happy hour) beer; we just didn't expect that.

I don't care where you are - someone demands a tip, leave them nothing.

[lieu]

When I was 17, some ol' biddy tried to convince me leaving me a one cent tip was the biggest compliment she could pay me. It actually started off as a quarter before her withered but(t) tenacious asshole squeezed it down to a penny and shat it in my direction.

Keep barkeeping for as long as you want but from your post it's obvious you got the smarts to do plenty of other things, many of which aren't reliant upon the "kindness of strangers". Aargh, rudeness makes me blanche.

[deball]

I feel for ya. I was a bartender at a blue collar bar for a few years. Greatest job ever. To lousy tippers: If you can't afford to tip something, can you really afford to be eating out or drinking at a bar? For me, if someone was a good tipper, they definitely got better treatment, bigger/stronger drinks (as in double and triple shots), and drinks on the house. It also worked in reverse. If I went to a bar and was regular tipper, I almost always got the same treatment in kind. If the bartender didn't reciprocate or notice after a good amount of tips and time, I found another bar. Tipping well and continuing to do so has brought me nothing but good things. Even a lousy waitress will change her tune the next time if you leave her a good tip. Oh Yeah, lunch time customers are the worst. My ex-girlriend was a waitress at a high-rent eatery and they called White Zinfandel wine the "kiss of death," because that customer who ordered it, usually a woman, would be a cheap, non-tipping pain in the ass.

[SirRay]

Originally posted by matt_mcl
Actually, I think it's just a Quebec thing, but maybe some other people could confirm. And it's not everywhere here, either.
The only Dairy Queens that I've been to (in Newark, NJ), were basically take-out places similar to Carvel's.
Hence, no tipping.

[Kricket]

I don't have a problem tipping bartenders as a customer, but as as server I had issues tipping out to them at the end of the shift.
I know that is two different instances though.
In most of the place I have worked around Iowa the bartenders made standard wages plus any tips they made plus a tip out from the servers. Servers also had to tip out to the bus persons also.
Fair?
Nope. Because we still were supposed to claim those tips since they didn't take into account that we were handing over a percentage of our tips.
Outside of that if I'm eating out you have to give some pretty shitty service not to get a good tip out of me.
Kind of off topic but not really, last weekend I went to a resturant after work for breakfast.
Mind you it is 4am and we were a table of 7 and there was only on other table of about five in the place and they had been there a while before we got there. I could tell because they already had their drinks and apps. in front of them.
The server (who we have become regulars for and tip quite well) came out with our drinks shaking her head.
It seems the cook had asked her not to send back anymore orders and was being an ass.
So I asked her if he needed me to come back and help him cook our simple order or did they need a new cook without an attitude.
From where we were sitting you could see into the kitchen and I could tell what his problem was. He was bricking his grill. He was upset because we came in and ordered while he was cleaning. It's a 24 hour resturant and he should know that you can't clean and break down all the equipement at the same time.

[auntie em]

Originally posted by Kricket

It seems the cook had asked her not to send back anymore orders and was being an ass.
So I asked her if he needed me to come back and help him cook our simple order or did they need a new cook without an attitude.
From where we were sitting you could see into the kitchen and I could tell what his problem was. He was bricking his grill. He was upset because we came in and ordered while he was cleaning. It's a 24 hour resturant and he should know that you can't clean and break down all the equipement at the same time.

Sucks about your story, but kudos to you for recognizing the source of the problem... to often all of the blame for any service problems falls on the server, when that may not be the case!

[LiquidLobotomy]

I've worked in food establishments before- both places where tipping is expected and places where the food is not charged directly to the customer (old folks home.)

My tipping protocol is:

Standard service: This means all orders are brought out in a reasonable amount of time. Drinks are refilled at least once. Server is not rude.
15% after tax.

Substandard service: Food is brought out cold or after an extended period of time or the wrong order is brought out. Drinks are not refilled. Server is rude or pushy.
10% after tax.

Horrible service: Food is cold or bad (such as spoiled- I once was brought coleslaw that not only had changed colors but smelled like ass.) Server is not only rude, but offensive as well.
0%.

Anything above standard: Meal brought out on time and in proper order (if I order a salad and an entree they should be brought at separate times, perferrably salad first) Meal is hot and drinks are refilled without asking. Server is considerate andappears friendly.
minimum 20% after tax.

Of course circumstances are taken into consideration. If the resturaunt is crowded or short staffed I up the tips by 5% (except horrible service.)


Believe me I dealt with bad customers, but I always strived to be an excellent server. A tip is a gratuity, not a requirement.

[easy e]

I've never worked in a job that required tips (in fact, at my only food-service job, I had to refuse tips). However, in polling my tip-getting friends and roommates, I've come to the following conclusion.

Tip getters make better tip-givers. That can be extended to the less well off tend to give better tips. I think that this is because they recognize just how valued and vital tips are. Even though I'm an often-nearly-broke college student, I try to be a good tipper. Others in the service industry have confirmed that this is in fact a trend.

[Crusoe]

Do tipping rules differ from state to state in the US?

Which professions do you tip?

From my personal UK perspective, which I don't think is uncommon: bar staff don't get tips; waiters/waitresses 10% for average service, 15%+ for very good (0% for rudeness or wrong orders if there isn't a good reason); taxis 10%. I've heard of people tipping hairdressers but never seen it or done it myself. Postmen and dustmen usually get a fiver at Xmas in an envelope outside the door.

Is it usual to tip bar staff everywhere in the US?

[BurnMeUp]

Tipping... a difficult subject at best.

One thing that gets me about tipping, everyone expects it now.

What I tip for:
<bl>
<li>Seated food service with good-excellent service</li>
<li>Bar service with good-excellent service</li>
<li>Skilled service in other areas (sushi chefs, Somalliers, etc)</li>
</bl>

What I do not tip for:
<bl>
<li> People putting a pre-cooked burger into a sack and handing it to me, thereby not providing me any real service</li>
<li>Rude people, people who don't care about getting my order right dispite repeated attempts</li>
<li>People who expect tips for doing a basic counter service job who provide no additional customer service and make more than minimum wage (i.e. barrista workers, Ice Cream shop employees, etc</li>
</bl>

Tipping is a way to ensure good customer service. If i frequent an establishment I will give my favorite waiter/waitress/bartender a little something extra over my standard tip. people who give me a pleasant dining experience will get more of a tip. At the very least if my order is right, hot, and given to me in a pleasant manner 17%+ is standard.

However the idea that i need to suppliment someone's income because they are a waitperson falls short, especially when they don't give me decent service. It's not my fault how the govt/food service indutry descided to screw you on a regular basis. But it's also not my place to suppliment that if you do not do your job well.

I know that people can get busy, especially during peak hours. I don't expect you to be killing yourself to please me, but as long as I feel like you're doing your best, my food is hot and correct, I'm a good guy and I feel your pain.

I hate people who get paid $8+ an hour (what most fast food employees here make) and expect tips for slinging my fried and burger in a bag, or pouring coffee in a cup and ringing up my scone, without getting my order right or even looking at me while talking. Or people who think tipping is manditory for even the worst quality of service.

TIP was an acronym for To Insure Promptness> I think some people have forgotten that. Tipping is a gratuity, a gift, for being good at your job.

People who don't tip hard working waitstaff who provide you skilled customer service/bar service are bastards. people who expect a tip for delivering poor service are also bastards.

[Lisa Ann]

Crusoe - as far as I know bar staff tipping is prevelent nationwide in the USA.

Bartenders get a dollar for each bottle of beer from me (just under 30%?) / Waiters and waitresses 20% / Santa Barbara doesn't have many taxis, but I'd tip 15% / I cut my own hair, but I'd tip 15% / fast food servers get nothing / postal persons get money at Christmas (20 dollars or so) / what is a dustman? :)

BurnMeUp - I thought it was a myth that TIP is an acronym, but I agree with you completely, otherwise!

[Lisa Ann]

Crusoe - as far as I know bar staff tipping is prevalent nationwide in the USA.

Bartenders get a dollar for each bottle of beer from me (just under 30%?) / Waiters and waitresses 20% / Santa Barbara doesn't have many taxis, but I'd tip 15% / I cut my own hair, but I'd tip 15% / fast food servers get nothing / postal persons get money at Christmas (20 dollars or so) / what is a dustman? :)

BurnMeUp - I thought it was a myth that TIP is an acronym, but I agree with you completely, otherwise!

[Kricket]

See Auntie Em I have worked in food service for 14 years and technically I still am even though I don't work with the public.
I have worked all aspects from dish person to management.
One of my most favorite jobs was at Fox and Hound.
When they hired me on it was because they were turning their Green Room into a dance club and needed cocktail servers with some days as food service.
I was good and ended up getting time served in all rooms.
I made $200 one night in the Burgandy Room. This was the only room in the place that you were allowed Cigars.
I took the extra effort to make sure that I had a Cigar Clip and matches for the guests.
In the Green Room I had some good nights as well. Not as good as that night but good all the same.
I'm a flirt and that helps when serving in a bar setting.
One night I had regular guests come in and I was in a bad mood because my child was sick and they wouldn't let me go home. Of course it was Halloween and they swore they would be busy. This was a family resturant.
Well, I made it in (late) and one of the twenty-somethings that I worked with went home sick the minute I left and I took over her section.
My regulars could see that I was upset even though I tried not to show it because you don't take your personal life onto the floor (that is what I used to tell my trainees).
They left me $20 on a not much higher bill.
I was upset, tried not to show it, had always given great service and even did that night. They left me a note telling me to cheer up and hoped things with my child went well.
The next time they came in they asked about her. Sweet.
They ended up following my to my next job.

What I guess I am trying to say is that if you pay attention you can tell if it is the server or the kitchen who is responsible for the confusion and bad service.

[BurnMeUp]

damn tags not working.

[obfusciatrist]

Why is opening a bottle of But Lite for me worth $1 (25%-30%) but no matter how good a waiter is for an hour or more it won't be worth much more than 20%?

Although I am a good tipper, 20% is my starting point, I fail to see the obligation in it.

You the waiter enter into an employment contract with the restaurant owner saying that you will work for less money and be given the opportunity to earn extra wages through good service. Somehow this has evolved into the idea that I am obligated to give you at least a decent tip in all but the worst service cases.

If you want to be guaranteed a minimum wage, don't take a job that doesn't guarantee it. If you want a guaranteed percentage of sales; this is called a commission and it is paid by the employer. Tell him to increase prices.

Also, if I know you own the bar or other establishment then I am not going to tip you. Set a price that gives you the return you want; I'll decide whether to pay that.

[Crusoe]

Thanks, Lisa Ann.

A dustman is a binman -- a garbage collector?

[Lisa Ann]

(Sorry about the double post, all.)

Thanks to you, Crusoe! The garbage collectors get $20, too.

obfusciatrist, I don't know why I tip bartenders so, maybe I'm just generous when I'm drinking!

;)

It's all not set in stone, though. Only the fast food service persons not getting a tip, because I think that encourages those employers to feel raises are justified, and because those employees are not performing the same services as a waitperson.

[Lisa Ann]

Crap!

Make "raise aren't justified"!

(I just ate too much cheesecake :p)

[Shera]

Why don't all you 20% tippers come into my restuarant? I am usually lucky if I get 15%. It isn't becuase I am a bad waitress either. I know that because a lot of the same people who leave me 10% percent, also call me their favorite waitress. It's because I live in the middle of nowhere and the people out here don't really know how to tip. I always leave at least a 20-25% tip, even if the service isn't that great, becuase chances are there is a reason for the less then steller service that I don't know about.

LiquidLobotomy Just a little nit pick, sort of, but you shouldn't leave the waitperson less for bringing your food in the wrong order. Things like that usually aren't their fault. If the kitchen forgets to make the appetizer, and makes the entree first, wouldn't you prefer to have your entree come out before or at the same time as your appetizer and be hot and tasty then have your appetizer come out first, and have your food come out luke warm or cold because it sat on the counter while you ate your appetizer? I know I prefer hot fod.

[Shera]

uh.. That's hot Food not fod.:eek:

[BurnMeUp]

I think a lot also has to do with locale, if you're in a metro area bar/restaraunt you're more likely to get better tips adn such, also business travellers usually leave higher tips because they get reembursed.

I think small town places may give out lower tips due to lower income levels.

As always (before people start jumping up and down and pointing to a fridn who tips 128000% in Skeno nevada) i am making a broad generalization.

[obfusciatrist]

Originally posted by Lisa Ann
obfusciatrist, I don't know why I tip bartenders so, maybe I'm just generous when I'm drinking!



Don't get me wrong, I tip in the same way, I just don't know why I do it.

[stofsky]

10 replies this morning--36 when I get home from slinging beer. And don't ask me why, but everyone was drinking today. Some days I'll not make a drink until 4:00, but today I didn't even have time to make OJ for the night shift until 4:30. Ironically, it's the Ides of March, and our 23 oz. draft beer is called a Brewtis. And I got killed pouring them all day.

Lieu, thank you for the compliment. Believe me, if I were tending bar as long as I wanted, I'd have done it for about a week. I'm entering my third month.

Kriket, I'm going to have to take issue with out about tipping out. From 11:00 to 4:00, I had three customers sit at my bar, one of whom was my wife (she tipped me 7 bucks on a $13 lunch--made my day to get a good tip like that from a pretty woman). Meanwhile, I was in the weeds with go orders, few of whom tip, and had servers at the service bar asking for drinks. And counting my wife's $7, I pulled in 20 bucks, because nobody wants to eat at the bar unless the tables are full. Tipping me out is a trade-off. For making sure your customers are taken care of and you get return business, I get a cut for making your drinks in a quick and accurate manner. And let me tell you, those who bitch about having to tip me out get put at the bottom of the list if I'm getting slammed. If tip does stand for "to insure (which should be ensure) promptness, tipout does the same thing. It also works with the host/hostess, who can seat your section or not, and the expo (the person who makes the food look good and gets someone to run it to the table), who can push your table's food to the back.

I have become such a mercenary asshole since I've started bartending. Which servers are more likely to tip out more? Which hostess will ask people if they'll sit at the bar? Who'll answer the phone if I'm in the beer cooler? Who takes my dishes? They get first drinks. They get spill drinks (mistakes or cancelled drinks that are supposed to be poured out, but aren't always). Or in the case of one underaged cutie, a vanilla/oreo shake every Saturday morning.

Just to make a long post longer, I'll tell a story about today. No, two stories. First story: I get a go order, wings with a side of fries. No problem. Woman comes in to get them, wants a sweet tea. Go get the tea. Come back. Wants more fry seasoning (salt, pepper, garlic powder). Go get the seasoning. Not enough bleu cheese for the wings. Go get the dressing. Come back. Wants ranch too. Go get the dressing. Come back. Bitch finally leaves. Wife, who's sitting there says, "All that, and you didn't get a tip?" Bartender, who's about to pee his pants says, "Nope. Can I help you? (to next person in line who also didn't tip)."

Second: Two women (I hate to sound in the least sexist, but I'm beginning to think that women are, as a whole--though not necessarily as individuals--the worst tippers) order in toto 4 Cuervo shots. Grand total, $21 or $10.50 each. They want these chilled in chilled glasses with salted rims. I tab them out, each leaves me $11.00 for the tab and the tip.

Would someone with an untraceable firearm come shoot me please?

[Shera]

Do want me to shot you, or the customers? The customers would be much more fun. I could hide behind the counter like a sniper, and if someone doesn't tip you, you give me "the secret hand signal" and...BLAM! They're toast.:D

[jayjay]

Originally posted by stofsky
(I hate to sound in the least sexist, but I'm beginning to think that women are, as a whole--though not necessarily as individuals--the worst tippers)

I know that I've heard that, in the gay bar world, lesbians are much worse tippers than the men.

Don't know how accurate it is, not being a bartender (or a waitperson, for that matter).

jayjay

[easy e]

I'll have you know that I tipped a buck for all 3 of my drinks tonight, and they were all less than $5.

Doing my part to be a good customer.

[stofsky]

I would just like to add to this discussion, as I prepare to log off the net and go to work (and Saturdays suck--2 weeks ago I came home with 7 bucks):

I DON'T WANNA GO TO WORK!!!!!

[Kricket]

I only had issues with tipping out at one place I worked because the bartenders got regular wages as did the bus people.
9 out of 10 times we were getting our own drinks and clearing our tables anyway. Needless to say it was not a place that was run too well and I didn't work there very long and then they went out of business.
These people got regular wages and didn't have to claim tips but we had to claim tips and the pay out wasn't accounted for. So I was claiming money they were getting free.
When I was a cocktail server at Fox and Hound I worked with one bartender out of three. He and I were a great team and worked out of one well and everybody just got into the habit of he and I being a team.
I would put in my drinks and by the time I made it from my station to the well they would be up. Great guy and I miss him terribly even though I lost at pool and had to call him Big Pappa. (Three years later and I still do!)
Cocktail servers are in about the same boat as bartenders really.
Quarter beer nights can kill a person and we used to have our local radio stations come in for those and they would have us set up a comp buffet and give away prizes.
Jam packed wall to wall people only there for the radio station and tips suck. $1 is four beers and nevermind the fact that they aren't ordering apps. or the fact that you have to be a contortionist to move through the crowd without spilling their drinks and without trying to get caught up behind people who won't move out of your way so you can get the drinks out there in a hurry.
Big Pappa had a love hate relationship with those nights. Nobody wanted to come to the bar for their drinks so it was an easy night but yet no money in them either except the tip out which wasn't very much if we didn't make much on the floor.

Lisa Ann I didn't understand your post?
You would rather get your apps after your meal so you get a hot meal?
Depending on how busy the kitchen is the apps and drinks should be put in five minutes before the actual order so you get your drinks then your apps and ideally your food ten minutes after your apps. so you have time to enjoy them and then get a refill before your meal comes.
But this isn't a perfect world and lord knows that doesn't always happen.
As a cook I actually made a server cry once (at F&H) for the fact that she came to pick up her hot food and forgot to put in the apps first.
Middle of a rush and she is yelling at me because she forgot. Nope, don't think so. Good thing it was wings. Fast, easy, and the food stayed hot.
Cooks go through alot also you know. I grabbed another servers order of wings, dropped a new batch and everybody was happy.
At this point in time it was August and we had no air conditioning for a week. Not a good week to piss off your head cook.

Yep, I've done it all in the resturant business. And if you want to know about stuff that goes on after hours that is a whole new thread.

[mouthbreather]

Originally posted by stofsky
2) So you're not eating here. I still had to take your order (pissing off my in-person customers), check on the food, make sure the kitchen didn't fuck up, get the condiments together, get your drink, etc. The only thing different between ordering to go and eating here is that I don't have to refill your drink. Therefore you don't have to tip? Unlike Awful Waffle, we don't add 15% to your tab for a go.

Sorry, you're wrong here. I don't eat there, and all the time you take to wait on me is 2 minutes, max. You don't refill my drinks (you mentioned that), you don't clean up after me. I'm not asking you for more <dressing/sourcream/salsa/bread/.whatever>. You're not asking me "how is everything?" halfway through my meal. I'm not sending anything back if it is bad. I'm not taking up space in your establishment that eat-in, TIPPING customers will likely fill. I will never tip on a to go order.

And before I get the "you don't know what it's like, you bad tipper!" shit, I worked as a waiter. I still tip 10% for really bad service, I often go over 20% for good service. I have only ever stiffed one waitress in my entire life.

But tipping on an order to go? Fuck no.

[Shera]

That was actually me that said I would rather have my food before apps then have it be cold. In the restaurant that I work in we write the appetizers on the back of the ticket and hang it up. When the table is ready for their entrees, we turn the ticket over, they pull it down to the counter and start making the food. Sometimes when it gets busy the cooks get a little flustered and just start pulling down anything that we put up without checking to see which way it's facing. That's when the mistakes happen.

Two things contribute the the slowness of the mistake process. One: if it's busy the fry cook (he makes all the appetizers) is probably pretty backed up with orders, he doesn't speak english very well at all, so tryig to explain to him that he needs to break his line and make someting, can be a bit of a chore. Two: Our fry cook is also insanely slow he has no concept of urgency. It can take him up to ten minutes to make a plate of apps, that is defenatly enough time for the food to get cold. I have never had anyone get to angry about me bringing the food early. I have never had anyone complain about it at all, not that it happens very often. They always understand and don't care. I just assumed that most other people would feel this way too. Guess not.

[Rilchiam]

I once had a guy come in with his teenage son. Son ordered a burger and fries; dad had a Ceasar salad. I brought the drinks and the rolls that came with the salad. A little later, as I was passing by their table, dad barked, "How's that salad coming?"

"It's coming..." I said, knowing what he was getting at, but wondering how he didn't know that his salad was an entree.

Argle bargle fooferaw, then the burger and salad came up at the same time. Was he going to sit their eating while his son didn't have his order yet? Then he got agro because there were no free seconds on rolls. Sigh.

[Kricket]

I've never had anyone get touchy about food being brought out fast either but I have had some people get touchy about not having apps out first.
No more posting on three hours of sleep for me. Now that I re-read your posts I can see where you were going with that.
We had some pretty kick ass cooks there and two great managers who would go back and check the tables for you to make sure all was well.
Damn I almost miss that job. I guess I miss the environment the most.

[LiquidLobotomy]

Originally posted by Shera
LiquidLobotomy Just a little nit pick, sort of, but you shouldn't leave the waitperson less for bringing your food in the wrong order. Things like that usually aren't their fault. If the kitchen forgets to make the appetizer, and makes the entree first, wouldn't you prefer to have your entree come out before or at the same time as your appetizer and be hot and tasty then have your appetizer come out first, and have your food come out luke warm or cold because it sat on the counter while you ate your appetizer? I know I prefer hot fod.

I understand your point, but it is the waitperson's job to make sure that the job get's in on time adn that the food is brought out in the proper order. Of course there are times when it is unavoidable. I'm not referring to those times when the kitchen is at fault. I'm talking about when the waitperson ducks out to talk to their SO and lets the appetizer get cold.

[Guinastasia]

Originally posted by obfusciatrist


Don't get me wrong, I tip in the same way, I just don't know why I do it.

Well, for one thing, even if you disagree with the policy, it shouldn't be the employee that has to suffer.

Take it up with managment, write your local politicians about changing the laws for waitstaff, but don't take it out on the poor waiter/waitress.

[The Flying Dutchman]

Look, I understand that there is an expectation of 20% tipping from customers, because employers and idealists have to justify the minimum wage.

I don't go out to eat in fancy restaurants as much as I used to, because I can't justify the expense including tip in light of other priorities. Particular celebrations however can be justified and I always tip, because more often than not I have enjoyed the service and I accept this "norm" of society.

But what about the floor person at Zellers or K-Mart who helps you with where something is or puts back the clothing items you took to the dressing room. They serve you for minimum wage and no one tips them. In fact, it seems to me that a growing segment of the population are working for minimum wage.

Any wonder that they question the practice of tipping their bartender for a beer?

[stofsky]

But, grien , I don't get minimum wage. I get $4.50/hr at the bar and servers make something like $2.70/hr, with the understanding that tips make up for the rest--minimum is $5 and change IIRC. Working the bar, my average check is less than a server's, so I get paid a bit more by the hour. I also make drinks in a timely manner for the servers, so I get a bit of their tips for helping them out. Believe me, if I could get paid $10 or $11-something an hour like the cooks, I'd give up tip-share gladly.
But I don't. And if I report my tips honestly, I make even less per hour, as I found out today.

[The Flying Dutchman]

Well that really sucks Stofsky. I live in Canada, and I always assumed that restaurant/bar service personnel were covered under minimum wage law.

[Kricket]

We are and we aren't covered under the law.
If your two dollars and whatever plus tips claimed don't average out to a minimum wage then the establishment has to make up the difference.
So, one night I could work a five hour shift and not wait on one table because it's a slow night in the middle of the week at an odd hour.
That would be five hours at $2.09 no tips. But the next night you work five hours on a good shift and you make $75 in tips.
Now with ten hours on your check and $75 in tips it averages out to over minimum wage.
And you pay more in taxes. I have actually seen servers get almost nothing on their weekly checks because their tips and taxes.
And most places are set to computer where it gives you a total you have to claim.
Somewhere around 15% of your total food sales for the day? It's been a while since I had to figure this out.
Anyway if you have a night of slow tips and you don't make your 15% of your food sales you still have to claim it or risk getting in trouble with the IRS.
Service people are red flagged all the time to make sure they are claiming 100%
If you have a string of bad nights you get screwed.
Oh but wait! Didn't I say that the employer was supposed to make up whatever you didn't in tips? Yeah, can we say loophole?
Kinda makes you wonder why people get into the service business in the first place.

[Una Persson]

Originally posted by stofsky
1) Why do people think that 10% is acceptable if you're eating at the bar. You'd tip at least 15% if you got your food right and had your drink full if you were eating at a table.
Percentages mean nothing. Only service does. I tip from 0%-100%, depending on service. Poor service, no tip. Great service, huge tip. I recently tipped 0% on a $60 meal in Washington because we were insulted openly by the waiter. And I was damn proud to stiff him too.

And, I recently tipped 50% to a waiter when I went to Chattanooga for work. Why? Because he didn't just treat me like a customer, her treated me like a fucking human being, and acted at least like he was happy to be serving me. So he got about a $20 tip on a $40 meal (no drinks).

"Hey barkeep (I told you my name, use it)

Don't take this one personally. Some of us are terrible with names. Sometimes I'm introduced to a client that I hope to do $100,000 of biz with, and forget their name within 10 seconds.

[E-Sabbath]

So... what do you do when you tip the bartender a hundred percent, and they still insult you?

Anyone at the NYDope at the Red Rock can back me up on this, specially Puhna.

I don't drink alcohol. It's an old habit, basically, I was on medication in high school, never got to seriously liking it. I drink diet cokes. Various reasons, among which being that there's less chance of getting confusion with, say, Mr. Pibb at a fast food joint... to cross reference with another thread on here. Not to mention that the vending machines are never out on hot summer days.

So.

Order a diet coke. Get ignored for ten minutes till the bartender decided to give it to me. Overtipped. Hey, maybe they'll remember me next time.

Order a diet coke for me and for Puhna, after he'd been given an O'Douls he wasn't wanted. You know, it takes a lot of guts to order coke in a bar, apparently.

Get insulted, still overtip (Hey, it's not like it's _that_ much money, and we _are_ having fun.)

Go back a third time for a diet coke and vodka for... who was playing the strip find the hidden objects game?

Get told, "At last you're getting a real drink."

Felt like going ballistic. Didn't, but if I still remember it this long after...

What the hell is up with this attitude? I saw it in Coyote Ugly, too. (John Goodman was very good in it.)

Some people don't drink, but wind up in bars. Some people are designated drivers.

And some people want to have fun sober.

What, might I ask, is the problem with that?

No, I'm not straight-edge, they're mostly jerks, even the ones that aren't racial supremicists.

[king of spain]

Originally posted by Anthracite
And, I recently tipped 50% to a waiter when I went to Chattanooga for work. Why? Because he didn't just treat me like a customer, her treated me like a fucking human being, and acted at least like he was happy to be serving me. So he got about a $20 tip on a $40 meal (no drinks).

So here's a new question: what's the most you've ever tipped someone?

I once tipped not-quite-50% on a meal at Applebee's - I'd had a shitty day and the waiter was terribly friendly and helpful. Chatted and joked with us, listened sympathetically when we bitched about our day, was very polite about refusing my underage friend's attempt to order a drink. Plus I'd just gotten some cash for my birthday and was feeling rich.

Slightly OT: hey, Anthracite, do you remember what restaurant it was? I live not far from Chattanooga.

[Ogre]

Originally posted by king of spain


So here's a new question: what's the most you've ever tipped someone?

I once tipped not-quite-50% on a meal at Applebee's - I'd had a shitty day and the waiter was terribly friendly and helpful. Chatted and joked with us, listened sympathetically when we bitched about our day, was very polite about refusing my underage friend's attempt to order a drink. Plus I'd just gotten some cash for my birthday and was feeling rich.

Slightly OT: hey, Anthracite, do you remember what restaurant it was? I live not far from Chattanooga.

On a recent trip to Washington, my girlfriend and I popped into what used to be my old neighborhood bar in Georgetown. We were waiting on some other Dopers to arrive for dinner, which would be upstairs. It was summer, hot as hell, and we were tired, thirsty, and very much looking forward to having a beer or two.

Now, it's been several years since I lived there, and I'm just a face in the crowd, so I had no expectations from the bar staff.

We walked in, and the bartender immediately remembered me, even though we'd never really hung out or been friends. He waved us over, set us up with a couple of free rounds and appetizers, and proceeded to talk our ears off. He wanted to hear about what had been going on in my life, he talked about his life and his plans, he gave us more free stuff (including several shots,) and generally acted like we were long-lost friends. It was wonderful, friendly, human service, and he guaranteed that I will not only go out of my way from now on to stop in when I'm in the area, but that I'll tell my friends about it and get them to do the same (it's Garrett's, by the way, and Larry's a hell of a barkeep.) It made us feel wanted and special.

Larry got a HELLACIOUS tip when we went upstairs for dinner. That kind of service and friendliness deserves to be rewarded.

I know I've told this story before, but Larry is the reason we were more than just a little tipsy when we met the other Dopers for dinner. :)

[stofsky]

I'll just answer some of these posts at random instead of C&Ping the posts--another day of Applehell, so I'm tired.

I agree that there's no excuse for bad service, but remember that if you're eating at the bar, you may be dealing with someone who is dealing with the equivalent of a full, understaffed Friday night at a table. I've got 15 seats at my bar, and at times I've had up to 10-12 separate checks. That's like a server with 12 different tables--except that servers never get more than 6. So that means that I've got up to 15 people wanting more tea, different dressing, etc, etc. And I'm in middle of a closed horseshoe, so I'm never far enough away that someone doesn't feel bad calling out to me the second their tea gets to that 1/3 mark whereas they'd probably be more patient if the server were two tables away. Meanwhile, the phone is ringing, and if it rings more than twice, my pointy-haired manager is coming out from surfing the web in his office to bitch about answering the phone. I do my best to take care of everyone (although I know a lot of bartenders who don't, but I come from a retail/customer service background and it's hard to shake), but sometimes I just don't have time to do more than take your order and hit you with another tea.

As far as non-alcoholic drinks, well, I do day bar, so I serve more cokes in a shift than rum & cokes. I will admit that a tea with a meal will get more attention than a water (free) because "I'm waiting for someone to meet me," because, honestly, the guy with the water ain't gonna leave me shit, while the guy washing down his steak with an iced tea probably will.

And on that note, I'm going to leave you with a revelation that I never had until I got into this industry: waitstaff is a mercenary bunch. The more expensive your drink or dinner, the better service you'll get because your 15% is more money. A day is rated by how much money you got, not by how nice your customers were, which manager was on, how much you upsold for the contest, or anything else. If you go someplace regularly and notice another regular getting better service, it's because the other person's a better tipper. No more, no less. I don't like it--I was a regular at Applehell and have several friends who come in to drink but are lousy tippers, and economics require that I spend more time with the regulars I didn't like because they give me more money.

[Una Persson]

Originally posted by king of spain
Slightly OT: hey, Anthracite, do you remember what restaurant it was? I live not far from Chattanooga.
The Big River Grill. I go there all the time, and I think I've had everything on the menu.

[Great Dave]

Tipping a buck for opening my beer is a bit much, as it takes about 7 seconds from when I ask for it and when it is set down in front of me. So, I usually give a big tip on the first one, and then every third or so, so it averages out. Pouring a beer on tap gets a bit more, and actually making a drink is worth tipping at 25% or whatever, because that involves skill and time.

[stofsky]

Don't tip your bartender. I don't care anymore, as I called in and quit this morning--first job (in 20 years) I've not given notice to leave. The GM was chuckling, and I asked him if he'd seen this coming. His reply was, "No, I wonder why so many people who say they have professional attitudes quit without notice." Not wanting to burn bridges, I didn't say, "perhaps you should ask yourself that question."

So, as of today, I am running around trying to re-enter the hap-hap-happy world of retail until I find someone willing to give a chance to a smart, good-looking, charismatic guy like me.

[Lux Fiat]

Good luck, stofsky.

I will explain, just for the record, why I tip bartenders a dollar a drink. Usually, when I go to a bar, it's the weekend, and the place is packed, and I appreciate it when the nice man or woman brings me booze. I appreciate it in general when nice people bring me booze, but more when they're running around serving a three- or four-deep crowd around the bar. When the bar isn't packed, I still tip a dollar, because if I'm going to err, I'd rather err on the side of generosity.

[keithnmick]

Off the subject a little, but the best paying part time job I ever had was as a parking valet in college. This was in Scottsdale, at the Camelback Esplanade (pre movie theatre, if anyone knows where I'm talking about).

Keith Tchachuck (sp?) of the Phoenix Coyotes tipped me $60 once, for driving his car 15 yards:D

That guy that sells the original money making scheme on late night TV with black spiky hair tipped me $20 a couple of times.


Grant Hill was a cheap ass who didn't tip me.:wally

I wasn't a punk valet by the way. Although I did take a couple of cars around the block to "reposition" them at the end of the circle.

[TigoleBitties]

Personally I believe in the 'if you had to walk a mile in their shoes' proverb

Luck was that I started in Food services in my career and learned what it was to flip burgers, run a tap, make a espresso, deliver a pizza, and so on.

Most of the time these people work hard for the money and I always remember the jackasses to this day that gave me unneeded static and left no tips. And I want to give a word of thanks to them....

Thank you cheap ass, foofy hair, vaurnet wearing, capped tooth, fake tan, fatass motherfuckers for taking the time from acting like a scumbag to make yourself feel big by belittling a kid who rushed to get your order yet forgot the ketchup packets or your napkin. Your smarmy ass ,witless, dickless put down that I swore I would break every tooth out of you if I met you outside of work just because your two inch dick needs a big ass Jaguar to make you feel like the man ....showed me I should never in my life EVER belittle a person no matter what he does and make sure to tip him or her if they do a good job of it. After all, that 5-8 dollars buys him a good lunch somewhere.

Oh yea, and I spit in your coke while you were bitching about me to your cheeseball wife smartass.

[lieu]

I remember when Whack-A-Mole was talking about cave busting bombs.

Now we've got TigolBitties talking about large tips.

I do love this place.

[cainxinth]

Originally posted by lieu
When I was 17, some ol' biddy tried to convince me leaving me a one cent tip was the biggest compliment she could pay me. It actually started off as a quarter before her withered but(t) tenacious asshole squeezed it down to a penny and shat it in my direction.
I would have picked it up and casually tossed it into the trash while she stood in front of me. I am a great tipper, and an easy customer. My roommate however sucks as a customer. Every order is an ordeal with a dozen questions/ special requests. I thought his working as a server at Lonestar would change his attitude, but it has only strengthened his opinion that the customer should get what they want- exactly what they want. I rarely send anything back (unless you bring me a steak or burger that’s well done – when I say rare, I mean I want to see a pulse.)
Originally posted by stofsky
So, as of today, I am running around trying to re-enter the hap-hap-happy world of retail until I find someone willing to give a chance to a smart, good-looking, charismatic guy like me.
I've never worked in food service, but let me tell you retail can be just as bad. I spent a year at CompUSA and it was hell. I had four levels of managers watching over me, and the two nice left and were replaced be power mad assholes. And, despite the fact that I was the only one who could answer the customer’s computer questions I wasn’t permitted to switch out of the “stock the shelves/ sweep broken glass out of the parking lot/ never ever sit down” department. I was being paged constantly to answer questions from employees who worked in better departments. Plus, the customers can be assholes to boot. People wait all week for the loss leader items in the Sunday circular, but the old folk show up an hour early Sunday morning to get them all first. Then the rest of the week I have to tell people that the $8.99 joystick and is out but would they like to see one that isn’t a piece of crap? (invariably, "no") And, they are never ever satisfied that an item is really out until I walk into the back warehouse and scratch my ass for a minute.

Plus security was a joke, the overhead cameras were rarely on, and there were no theft control devices on the products. One guy walked in, headed to the expensive merchandise counter, asked to see a $1200 digital video camera, then asked to see another one, when the employee went to the back room to get another the guy picked up the camera, put it in a bag, and casually left the store, his face was indistinguishable on the security tape.

I could have robbed the place blind.