In theory…every person you’ve encountered should be able to help you with any problem you have or relate it to someone who will fix this for you.
In theory…but I admit getting annoyed with people whom I’ve left alone for a grand 60 seconds tell me, “Oh i asked someone for another glass of wine.”
“You did? You forgot I just asked you if you were doing ok with your drinks 60 seconds ago and you asked some random guy in a blue shirt who quite possibly doesn’t speak english?”
Thats on me for getting annoyed though. (No sarcasm)
In my experience years ago as a server and in my years at management level the system has always been one where the server has to share certain percentages of their tips with the busser/server assistant, bartender and food runner. The typical breakdown I’ve seen has been something like 20% of total tips to the busser, 7% to the bar and 7% to the runner. If the server wants to give any of these people more than the minimum they can do so.
Everyone getting tips is paid at a reduced minimum wage. In the City of Chicago (where I work) the minimum wage is currently $6.25 an hour.
The server has responsibilities that go far beyond just being an “order-taker”. They are expected to be fully knowledgeable about all items on the menu concerning ingredients and how they are prepared, to possess full knowledge of the wine and cocktail list and able to accommodate special requests guests may have. They are also responsible for timing the firing of each course going to each table so there is no excessive time between courses. I could go on from here with many other things they are responsible for during the meal but those are the main ones. Any server who is just an order taker would not last long at most restaurants I have worked in or managed.
And people who say “Should I tip on the wine??” need to be smacked in the head.
Nah. Not if you go to the bartender, get your own bottle and pour it yourself. Oh that didn’t happen?? You got full wine service? Then yes, you tip on the wine.
If the system a restaurant is using results in chaos then the system is probably a poor system. And if having multiple people interact with you at the table causes chaos and confusion then the restaurant is not executing things properly.
First, you should be seated by the host or manager.
Second, when the server approaches they should at some point mention their name and say something like “I will be taking care of you tonight.”
Third, you will most likely have a busser/server assistant approaching your table to pour/refill water, remove plates, bring/replenish bread etc.
Fourth, a food runner may be the person bringing your food if the restaurant you are dining in uses them.
It is also possible that at some point during your meal the manager will stop by briefly to see how everything is going and chat you up.
Since all of these people are employees of the restaurant, you should feel free to let any of them know if you need something. In fact, the last thing ALL of them should ask, including the manger, before they leave your table is if there is anything else they can get you.
I realize not all restaurants follow this but that is the difference between restaurants that offer topnotch service and those that don’t. I employ a detailed set of “Steps of Service” when training new employees that lays out in detail how to make sure the guest is getting the type of service we aim to provide. In my experience this is standard practice for most restaurants from the Applebees/Olive Garden level up to high-end Michelin star level restaurants. Details will of course vary a great deal across price points.
The level of service I expect varies based on the type of restaurant but I make it a point not to dine at places where the service is lousy.
You just leave one tip. See post #22 for how it is typically distributed. At a minimum it is shared by the server and busser with most of it going to the server.