Ok, I’m hearing a lot of repeated point-counter point here. Let’s play a game. It’s called The Law of Servers say…
The Servers say… You need to tip me at least 15%, granted that you food arrives hot, is what you want, your server checks on your food after it’s delivered, and gives you the option of drink refills. Service should also curteous and prompt. If all of these things are done, and nothing overtly negative occurs, it is not unreasonable to expect the customer to tip 15%. *all arguments are off in non-US countries, at which case, one should refer to local custom.
The Servers say… I don’t really try with habitually bad tippers because catering to any table is taking time away from the rest of my section. If I have a better-then-reasonable assumption that you are going to give me a bad tip (as defined as less than 10%, or less than 15% on large parties or large checks) then the likelyhood is that I am going to lose money on that table. And even if I do NOT lose money on the table (which may be the case if you don’t have a large tip out) I AM going to lose time, which could be better used to give stellar service to the rest of the tables in my section. Even if I’m not losing money, the other tables will suffer because I’m spending time and energy on the bad tipper. This does NOT mean that it’s OK to withhold or alter the food they pay for, but it does mean that I am not required to put any effort into them over and above the actual act of delivering the food they ordered in a somewhat-timely fashion. (I say “somewhat-timely” because I’m not going to bust my ass running from the dining room to the kitchen to make sure their plate doesn’t hit the lights if I’m sure this donkey is going to waste my time, which could be better spent giving better service to the rest of the diningroom. )
The Servers say… 15% is the minimum because most places have a tip out policy, where you are required to tip a set amount to all or some of the following: bussers, expeditor (aka: food runners, or expo), bar tender, bar manager, and sometimes the kitchen. Generally, the tip out can run anywhere from 5-25%. This percentage is taken not from the tips you recieved, but from food you sold. This is because it’s way easy for servers to lie about the tips they recieved, as cash is involved and a server or busser can easily pocket the cash and say they never got tipped on that meal. Tax works the same way, although you are only taxed (in my state, Vermont,) 12% on your total sales. 15% is not some kind of arbitrary number invented by the restaurant industry to piss customers off, it’s what servers need to get in order to meet tip outs and tax, AND walk with a profit.
The Servers say… If I give you bad service (as defined in our second law), for the love of Job, TELL US. I generally know if I’ve done a bad job, but if I am unaware that the chef made you a ham sandwich, rather than a turkey sandwich, and you don’t say anything, and then punish me by badly tipping, I learn nothing from the experiance, and you’ve also robbed me of the ability to make it up to you. Yes, I try and catch as many kitchen mistakes as possible. But it happens that one slips by. I’d sure like to give you your drinks for free, or offer you a free desert to make up for it. Which I can’t do if you, the customer, decide to be all passive-agressive and leave a penny. And if the service is RUDE, tell the manager. One bad server in a restaurant can ruin it for the rest of the GOOD servers. But managers would be more likely to listen to customers than the rest of us bitching about how unprofessional Betty is. The advantage of this is that you, the customer, is likely to get something out of it. Free appetizer, or something. Of course, I have a great manager who knows who his great servers are, and knows when a complaining customer is just trying to get free food. And he has no problem telling the customer off if he is sure the customer is full of shit.
Example: I had two tables of two. Table A was a husband and wife, who – while not regulars – had been in our restaurant about once a month over the past two or three months. Table B were two women. Both tables ordered one entree a person. Table B had a coupon, so they were getting one entree free. Both tables recieved the same great service, both had water refilled and drink orders run from the bar, both meals were checked on, and both said the food was great. At the end of both meals, Table B complained that the portions were too small. I went to get the manager. But before he could get to the table, Table A had told table B that they were full of shit, that the portions were generous and that they ALWAYS took food home. More over, they were already getting one full entree free at a great restaurant. Table A told Table B they were “spoiled” and that "they should be ashamed of themselves. Needless to say, Table B left me 20% on what the pre-discounted price was, and scampered out before my manager got a hold of them. Which was a shame, because if you think what the other TABLE had said to them was rough, my manager would have ripped them a new one.
Which leads me to my last law of Servers, which hasn’t been discussed yet…
The Servers say… If you have a discount of ANY kind, coupon, discount card, etc., the CORRECT thing to do is to tip 15% on the pre-discounted price.
Example: Meal comes to $100. Discount card gets you a 20% discount, bringing the new total to $80. You do NOT tip 15% on $80, you tip 15% on $100. This is usually in the fine print in any of these “entertainment” books or the like. The reason for this is that Management decides to run discounts or ads, servers don’t. The service you recieve is equal to the service you’d recieve if you had paid the full price. The FOOD is discounted, not the service.
The following arguments are boring and have been discussed before:
A.) You’re paid to do your job. So I don’t have to tip you 15%.
No. I’m paid below minumum wage because the United States Federal Labor law has the faith in the average consumer to tip 15%. If the average consumer doesn’t do this, then the server is making BELOW Federal minimum wage.
B.) Why should I tip a delivery person or server when I don’t tip Joe the Grocer?
Joe doesn’t bring your food to your house. There’s a reason why McDonald’s and Burger King are the two largest chains: the food is fast and you don’t have to pay for service. But if you want to be waited on, and desire a certain level of food/wine knowledge, then either be prepared to tip 15% or go to McDonald’s.
C.) The system is stupid. I will not bow to the system!
While I applaude your rebel spirit, I suggest you attempt some real system’s change instead of punishing the innocent servers. Should we ALSO have Universal Health care in this country? Yea. But that doesn’t justify my ripping off an insurance company or doctor because I disagree with the system. Go ahead, contact your Congressman or Senator and get the Federal gratuity minimum wage raised.
D.) I don’t live in the US. You people are savages!
Yes. But let’s be honest. The tipping system is low on my list of Evil Things America Does. And that’s the way it is. So we have to deal with it. Don’t shoot the messanger.
Now, can the “Nah-uh…” “Yea- HUH!” arguments cease?
Bussers? Care to correct this fact? Bartenders in restaurants, do you declare your server tips, or just the bar tips?