after poor service do you still tip good ???
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I think you handled it well. Telling the manager could have very well cost her the job. As far as tipping, I usually do 15%, if the service is poor I will go lower but ALWAYS tip!0
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yep.. i tip..and I still tip 20% .... i married a bartender...these are just the rules folks, everyone has a bad day!
No, I'm sorry but no, it is not a rule. A tip is optional.0 -
I never tip less than 20%, ever. Maybe because I was, at one point, a waitress?
I too was a server for years and if I get crappy service I tend to tip low if the service sucked. Now I also have high standards, being a former server myself but even if you are having a ****ty day doesn't mean you give crappy service. I had plenty of days where I was not in a great mood but still gave the best service I could. I also got stuck with all the "crazy" regulars in one restaurant because I had the tolerance to deal with their quirks (one guy had to have a different glass for EVERY drink he had, including one that had just ice in it. OCD oh yeah).
That being said, I would tip low and let the manager know. It is their job to manage the staff. I tip between 10-15 depending on how bad the service is and I put it on the CC wheN i do that. If they are REALLY good I give them 20-30 and leave it in cash. That way they can claim what they want.0 -
Please know most servers make 2.15 to 2.50 an hour plus tips. Then they have to tip out the bussers and the bar 10 to 15 percent of what they make.
I don't know where you are but in Canada they make minimum wage, which in Saskatchewan means $9.50 / hr plus tips. So a little quick math... 5 tables, $30 bills at each table, 20% tip equals $30 plus the $9.50 equals $39.50 / hr... that doesn't seem so bad.0 -
Last night I went out to a nice casual dining restaurant and the waitress was super slack. Now it was Monday night and not really busy at all. She only had three tables while I was there. On a couple of occasions I saw her chit chatting with a co worker and another time checking her cell phone. She took the order wrong, didn't come to ask did we need refills and I had to get up to get her attention to get my bill after we had finished cause it didn't look like she was coming back. At first I was going to give her my usual "poor service 10% tip" but I had an idea. I would leave her my usual 20% tip cause she probably had kids or a meth habit to support but I would also speak to her about her service. Well I pulled her to the side ,discussed the issues I had and said hopefully she would improve her quality of work. Well she started crying! I wasn't mean or derogatory I just pointed out what I didn't like. What do you do when you receive poor service? Was I wrong to address the server directly ?
I think you did right. I normally tell them too and I also add: "if you don’t like your job I know a few people who would love to have it." The only time I go to the manager is if I want my meal to be free, other than that I really don’t bother with it.
In my book everyone starts off with a tip. I catch you slipping, talking on the phone, not refilling my drinks ect...I'm taking money off. Sorry that's just how it is, I used to waitress and I was damn good at it b/c I knew I only got paid $3 and some change an hour. Why would I set myself up for failure and have a disgusting attitude and do a half *kitten* job?0 -
I don't want to go off on a rant here but...
My problem with tipping (aside from the mistaken belief some people have that it is mandatory) is that it is based on a percentage of the bill. So, because a joint charges more you should tip more? WTF? Just because you can afford to eat here, you are obligated to tip more? That just seems wrong. The other problem is with who you tip... waitstaff but not retail? Both provide a service but we tip one but not the other? To quote Mr. Pink "That's bullsh*t"!
Of course, that's just my opinion, I could be wrong.0 -
I don't know where you are but in Canada they make minimum wage, which in Saskatchewan means $9.50 / hr plus tips. So a little quick math... 5 tables, $30 bills at each table, 20% tip equals $30 plus the $9.50 equals $39.50 / hr... that doesn't seem so bad.
minimum wage is pretty darn good in Canada!0 -
So, essentially, because the company is allowed to pay low wages, the worker is then allowed to do a piss-poor job while still expecting to get a tip from me? Sorry. Not gonna happen. A tip is a bonus given. Bonuses aren't given out of obligation. They are earned. Don't want a bad tip? Sweet. Because I don't want bad service. This is what we call a win-win scenario.
(And I worked a pair of jobs as a full-time student to help put myself through school. One minimum wage at a radio station, one just barely over that at a newspaper. Didn't get a bonus for playing good songs or reading the weather well. Did get a christmas bonus at the paper -- one based on how well I had done that year.)
Technically, they aren't "allowed" to pay crappy wages... at least not here in Texas.. it's just not enforced because no one pushes the issue... I bet if servers realized around here that they were due minimum wage regardless of tips, and complianed, loudly, to the department of labor and elsewhere that they weren't getting paid what they were due, that they would actually be paid minimum wage... but then that would probably mean they would have to declare ALL their tips... not just the ones on a credit card reciept.. and who wants to do that?0 -
I'm not even a server, I'm an accountant, but even I know that not tipping doesn't solve anything - no other service allows the patron to get that service for free and then decide afterward whether or not they want to pay for it. Would you eat a whole meal and then not pay for it because you didn't like it? Wouldn't the smarter thing to do be to right the problem at the beginning so that in the end, everyone wins? Tipping badly does nothing but frustrate the server and never actually gets you better service. The whole experience could wind up pleasant for all parties involved.
Again, that is way people should state a reason, whether on the reciept or in person, as to why there is no or little tip. Why should I pay for a service that wasn't fully rendered? I don't pay a contractor for putting up dry wall and painting, if they never painted? So why should I pay a server for half the job? And again, like I stated previously, I take the whole situation into consideration not just how their serving affected me.... if I notice them working their tails off they will still get a decent tip. And in my opinion tipping bad servers well encourages that person to continue on with the job... even if they aren't suited for it.... if they want to work in food service and get minimum wage, then work for McDonalds... I am always seeing "hiring" signs there.0 -
No I don't tip good after poor service. The point of tipping is to reward good service. I used to be a waitress and I still won't tip a person who gives me poor service the same as I do for regular service. I have even tipped nothing 3 times in my life and the last time wrote the waitress a note so she would know why. Usually 10-15% for meh service, 18-25% for regular to good service, and amazing service get 25%+ but that is rare.
Our waitstaff get paid minimum wage usually, I got higher than minimum wage in Toronto just due to cost of living. Not all waiters know that they suck, some just think the customer is being cheap so talking to her was a good idea I think, even though you still tipped normally.0 -
Nope, I'm a strong believer in capitalism and merit- or performance-based pay, so if a server does a crappy job, they deserve to get a crappy tip. I've started leaving a note to let them know it wasn't an oversight, and I'm not cheap - the lousy tip was because of their lousy performance. On the flip side, I tip well for above-average service. If I'm in a group and the grautuity is already added in, I'd tell the manager.
Agreed. Rewarding bad behavior is what you're doing if you do tip. You don't give your kids a reward for breaking your windows do you? Also, I have been a waiter for 2 years in college. All my jobs have been related to customer service.0 -
I went out to dinner with a friend and the waitress was TERRIBLE. No service, food was wrong (as in we ordered chicken and got ribs), no refills (had to ask another waiter to get them for us), and she wouldn't bring us the bill. We had to get a manager to do it.
So my friend leaves a 1 cent tip. He said that it's more of an insult to her because she can then know that's exactly what her service was worth.
In this instance, I actually agreed with him. Even if the job is terrible, I still tip at least 10-15%.0 -
Sometimes it's not just about the amount. I rarely tip huge usually get decent service, so the notion you "have" to tip 20% or 30% is silly. I used to work for tips, and I rarely got that much (but I don't have boobs, it's to be expected).
For sub-par service - I'll start with 15%, drop a buck or two, and leave the change.
For good, friendly, service - I start with 15%, round up to the nearest whole dollar, and maybe add a buck or two. I'll *always* leave cash in whole dollar increments on the table, in singles if I have them.
For amazing service (esp., when really busy), I'll do the same, add a few bucks more. Then, I'll find the manager, and tell them how good the service was, how unusual it is, and how I expect management to do something nice for the server. People in service are so used to complaints, you can shock them with a compliment!
People like paper cash and compliments.0 -
I generally don't tie my tip to a percentage of the bill. There's too much variation in prices among restaurants to do something so arbitrary. If I eat at a local dive where the bill is $20 for two. A 20% tip is $4. If I eat at a nice steak house where the bill is $100, the tip is $20. If the service is comparable, why should I give the server at the steak house $16 more?
To answer the OPs question, I tip based on performance and don't say much if anything. If it was a bad night, the server will make it up on a great night. If they are just a crumby server, they'll find that they can make better money doing something else and move on. I also worked as a delivery restaurant manager and was frustrated by the number of times customers went off on me about something stupid a delivery person did but then left the delivery person a sizable tip. I can talk/scream obscenities/threaten to fire a person all day long but the general attitude was that the bottom line is all that matters. If it doesn't hurt a person's wallet, your opinion of their performance doesn't really matter. If service really sucks, I usually leave half the change as a tip. If paying by credit card, I round the bill up to the next half dollar.0 -
I am the bartender. I control the alcohol. You are worthless without me, so you will pay. You will pay and you will be happy about it and you will say nice things to me or I will make your frozen drinks luke-warm and slushy and your cocktails weak and your beers half foam. And you will stop complaining that your three tables are having to wait too long while I am in the middle of covering this three-deep rush during Happy Hour, or I will teabag every order you put in. I will find time for that *kitten*, believe that.
Try not tipping the hostess for a week, too. Enjoy your month of tables of nothing but homeless people.
The "percentage of sales" arrangement exists because waitresses will lie about their tips and short the bartenders so that the waitress can walk with more money. Proven fact.
I wouldn't mind tipping on my ALCOHOL sales.0 -
In a lot of restaurants, at least the ones I/my friends have worked out, your server also has to "tip out" at the end of the night, meaning that food runners, busboys, etc. also get a portion of their tips. When you tip your server poorly, you may also be stiffing other members of the staff who may be doing a stellar job.0
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In a lot of restaurants, at least the ones I/my friends have worked out, your server also has to "tip out" at the end of the night, meaning that food runners, busboys, etc. also get a portion of their tips. When you tip your server poorly, you may also be stiffing other members of the staff who may be doing a stellar job.
What do food runners and busboys do?0 -
What do food runners and busboys do?
Depending on the size/fanciness of the restaurant, they may or may not have food runners - but sometimes places, especially high-end ones, have food runners that physically bring your food out from the kitchen (they also double check to ensure consistency between the order and the actual plate of food to avoid mistakes).
Busboys are pretty much at every restaurant - they clear glasses and dishes, wipe down tables, and generally clean up after restaurant patrons.0 -
Depending on the size/fanciness of the restaurant, they may or may not have food runners - but sometimes places, especially high-end ones, have food runners that physically bring your food out from the kitchen (they also double check to ensure consistency between the order and the actual plate of food to avoid mistakes).
Busboys are pretty much at every restaurant - they clear glasses and dishes, wipe down tables, and generally clean up after restaurant patrons.
Ah ok, thanks. So what do the actual waitresses / waiters do then? In England, the waiting staff bring the food and clear up etc0 -
Ah ok, thanks. So what do the actual waitresses / waiters do then? In England, the waiting staff bring the food and clear up etc
It's not a common thing in every place. All depends on the volume of customers.
I always ran my own food unless I was just swamped, and I always pre-cleaned my tables. But I also did better at my job than anyone else, so I made bank.0 -
I agree with the upselling. I upsell EVERY CHANCE I GET! More $$ for the check more $$ in m y pocket. I recently went to a cracker barrel, the serve was new about a month into her job, and I REALLY wanted the coconut cream pie, I only order dessert if they ask, well she didn't ask. I got a steak and some other side dish. When she brought the check she didn't ask much, just kind of dropped it up. When she came back to get the $$ for the bill I asked her how new she was. I told her " You know if you would have suggested dessert I would have gotten it." I also told her I would have gotten sauteed m/o too on my steak, or even a salad. Even if it is more money to add on. If at anytime a serve asks if I want to add such and such, I normally add it. But that's me.
She probably thought you were old enough to think for yourself. If you want something, order it. She can suggest something better if you get something crappy.0 -
Agreed. That's a fairly odd statement.0
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I am a waitress and also managed a restaurant. We have to give the cooks a % of our sales so if you don't tip it cost me money to serve you, so yes I always tip but less for bad service.
If I have a bad day, which doesn't happen often( I have been doing it for 25yrs), I would not expect much.
I do not get angry if people don't tip cause some people never do, they come in every day so they are happy with the service and the food. It is just the way they are and I can't stress over it. They are still customers.
I do think you should of went to the manager though because cell phones are not usually allowed on the floor.0 -
Depends on how we're defining "poor service". Food took a long time to arrive, s/he didn't check in very frequently, a mistake was made with the order or bill but was corrected in a timely manner, something was spilled... Yes, I still tip, some of those things could well be the fault of the kitchen, and accidents happen to everyone.
Poor manners, attitude/rudeness, not being apologetic about mistakes, wasting time hanging around having a personal conversation with another server, in situations like that, no I won't tip, but I've only had an experience like that that made me decide not to tip once, ever.0 -
Depends on how we're defining "poor service". Food took a long time to arrive, s/he didn't check in very frequently, a mistake was made with the order or bill but was corrected in a timely manner, something was spilled... Yes, I still tip, some of those things could well be the fault of the kitchen, and accidents happen to everyone.
Poor manners, attitude/rudeness, not being apologetic about mistakes, wasting time hanging around having a personal conversation with another server, in situations like that, no I won't tip, but I've only had an experience like that that made me decide not to tip once, ever.
That's how I feel about it too. You have no idea what's going on behind the scene. But if my server is mucking it up - that will effect the tip. Last weekend, I took my kids to hard rock. The kitchen burned my sons burger. The server saw it before it hit the table and apologized profusely. Brought him a snack plate to munch on while he waited on a replacement. Thd new burger was barely cooked. He comped our entire meal. I tipped him the entire bill. I didn't feel right getting a free meal and he was tripping all over himself to make things right. It wasn't his fault thd kitchen dropped the ball0 -
I don't know where you are but in Canada they make minimum wage, which in Saskatchewan means $9.50 / hr plus tips. So a little quick math... 5 tables, $30 bills at each table, 20% tip equals $30 plus the $9.50 equals $39.50 / hr... that doesn't seem so bad.
It's not the same in the US...at least when i worked as a waitress there was a different min wage for the service industry ($2.50/hr at the time). But the way it worked for us was we were required to claim our tips at least up to the normal minimum wage point ($5.50 i think...now it's $8). If we didn't make minimum wage the company compensated us. I doubt everywhere does that, but the chain I worked for did.0 -
I am a waitress, a lot of people don't realize we only make $2.13 an hour. Now with that said, if the service really sucked I don't tip great. Seriously I will tip but nothing like I'd normally tip. As a server, I also know what a server should do. I know I'm pretty good at my job, but we all have bad day's, so in my mind I try to give people the benefit of a doubt that it's just a bad day, if I go back, have the same server and the server is still slacking bad, the tip goes down, I'll eventually request for a different server the next time I go back. I bad server can give the place a bad name.0
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In a lot of restaurants, at least the ones I/my friends have worked out, your server also has to "tip out" at the end of the night, meaning that food runners, busboys, etc. also get a portion of their tips. When you tip your server poorly, you may also be stiffing other members of the staff who may be doing a stellar job.
Not where I work, I refuse to work for a place where we have to split tips, I bust my butt to make the money I make, where as one of the girls I work with, she slacks major and makes enough to get by, but doesn't make what she could make. I'd hate to split with her, she'd get more then she should for sure.0 -
I do tip well for good service, but I am getting tired of the people that whine about the poor wages associated with service jobs and thinking we should compensate them for picking a low-paying job. I do not mind tipping for good service, but it shouldn't be an expectation regardless of the service person's demeanor.
Also a little tired of a tip jar placed on every counter.
I work hard all day. There's no tip jar on my desk.0 -
No service, no tip from me.
But then, I live in Australia and we don't have a tipping culture like you do in the US.0
This discussion has been closed.
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