Rant: Tip Culture

[Freed Roger]

Except for a place like a concession stand or no-service situation - tip culture doesn't bother me.
20% or so for sit down service. A buck (or so) a beer at a bar. Tip jars at counters where they bring the food out and bus your table - oh, maybe 10%. A few bucks for carryout. Spread the love.

I get confused at place like Fozzies. I will tip for a carryout order there. But I don't care for the counter order tip with no service- and glad that Legrands doesn't monkey with that. Starbucks -I think we pay a premium for the drink already -and I prefer the one inside Target without a tip jar.

If a place and it's employees makes you feel obligated to tip for poor service, I try not to go back.

And I always tip the servers at the Old Maid Rite in Q-town, because of this sign.

[Freed Roger]

Question for those in the sitdown server biz. If I have the cash for tip, that's usually what I use - and if I'm sober enough I'll note it on the receipt. But some places have tag team service and busser lurking etc. Do you prefer cash ? does the tax savings outweigh the extra work of dealing with cash, and occasionally having a tip stolen?

[lukethedrifter]

Question for those in the sitdown server biz. If I have the cash for tip, that's usually what I use - and if I'm sober enough I'll note it on the receipt. But some places have tag team service and busser lurking etc. Do you prefer cash ? does the tax savings outweigh the extra work of dealing with cash, and occasionally having a tip stolen?

a waiter- or a massage therapist - is a fool to think that they can only declare cc tips. The IRS isn't stupid and they will assume a similar tip % with cash. And you will owe that plus a penalty when you get audited.

[Freed Roger]

Question for those in the sitdown server biz. If I have the cash for tip, that's usually what I use - and if I'm sober enough I'll note it on the receipt. But some places have tag team service and busser lurking etc. Do you prefer cash ? does the tax savings outweigh the extra work of dealing with cash, and occasionally having a tip stolen?

a waiter- or a massage therapist - is a fool to think that they can only declare cc tips. The IRS isn't stupid and they will assume a similar tip % with cash. And you will owe that plus a penalty when you get audited.

That's what I was thinking -it's not worth playing games anymore, since IRS has a wealth of stats from tip%s via CC payments?

[lukethedrifter]

Sales- and upselling- is a part of waiting tables but imo opinion it's more a balance of trying to make sure the customer has the best time, orders the right meal, spends the right amount of money (making them feel good about how much they spent), has the right beer/wine/liquor.
That's the scenario where they spend the most and tip the most over the long haul.

For example, if I had customers that were drinking water only then I wasn't going to begrudge them that, I just wasn't going to spend excess time that I didn't have on them. The busser can handle that. If it's clear they want the cheapest wine, that tells you something. If they come into the place because they want to see what the fuss is all about then sell away. And if they are like my wife, ooh and aah over what they ordered and she'll be so happy. If you hesitate so will she and you just made your job harder.

I don't think haltz would disagree when i say that you don't want to be an Amway salesman as a waiter.

[Maclowery]

My place pools all the tips. At the end of the night, the closing bartender (me) counts it all and divies it out by the hours worked. Then that sheet goes to the safe with the envelopes of cash. Thw house reports slightly less than the truth.

I worked one bar for about 6 months, and their w2 they gave me said I made 7 grand, when my walking cash was easily triple that. The Westin hotel downtown pays all your tips through checks, so 100% of that is reported.

Luke is right, almost no individually operated places offer benefits, and the packages available to me at the one or two big corporate joints I've worked have been crap.

Finally, I do think it sucks that diners and cheap ethnic joints, etc get tipped a buck or two for a meal vs 20% at a high end place. But, hey, that's why I am very happy with my career in the latter. I totally agree with the unfairness of the industry that back of house staff see no wage increase on busy nights as we front of house as well. Cooks are not cooks because of the money.

[AWvsCBsteeeerike3]

Sales- and upselling- is a part of waiting tables but imo opinion it's more a balance of trying to make sure the customer has the best time, orders the right meal, spends the right amount of money (making them feel good about how much they spent), has the right beer/wine/liquor.
That's the scenario where they spend the most and tip the most over the long haul.

For example, if I had customers that were drinking water only then I wasn't going to begrudge them that, I just wasn't going to spend excess time that I didn't have on them. The busser can handle that. If it's clear they want the cheapest wine, that tells you something. If they come into the place because they want to see what the fuss is all about then sell away. And if they are like my wife, ooh and aah over what they ordered and she'll be so happy. If you hesitate so will she and you just made your job harder.

I don't think haltz would disagree when i say that you don't want to be an Amway salesman as a waiter.

Right. Most* no one is going to try to sell a $200 bottle of wine to a guy looking for a $10 bottle of Boones Farm. It's going to be uncomfortable once the bill comes. But, yeah, servers are going to push appetizers and deserts and what not. It's no big deal at higher end restaurants because it's expected.

I was more commenting on, well, [expletive] cupcake places trying to get people over X amount of dollars os they feel more obligated to tip...or tip better.

Getting back to the high end place, I've always thought the server's job really relied heavily upon who he was serving. Some people want a [expletive] steak and a glass of scotch and that's it. And they don't necessarily want to be bothered. Some people want to be entertained. Some people want you to tell them what to eat and drink. Serving was awesome. I miss it a lot of times. And, there are a lot of ways to get an extra $5-10 out of people here and there....again, not that I'd begrudge anyone doing that, it's part of it.

*Although, I know a guy who got stuck with 2 - $175 bottles of wine on his tab somewhere in Kc's P&L district and was like, uh, [expletive]....man, maybe tell people it costs that much when they ask for a recommendation.

[haltz]

I'm constantly concerned about sticker shock and people feeling gouged. I'm definitely trying to sell stuff and run up the bill, but Luke is absolutely right, there's a fine line. Especially when you sell expensive wine verbally. I try and point to it on a list so that know the bottle is $150 or the glass is $18. Usually it's no big deal, but sometimes people don't know what they're getting into. Anyway, I try and accommodate the type of experience people want, because I need them to come back next month and next year. It's not a one-night cash grab.

If I was in certain destination spots or more of a touristy location, that probably wouldn't be the case though.

[haltz]

I don't try and sell dessert, I'd rather have the table back.

As far as physically working as hard as someone at more of a casual restaurant, I can guarantee that I don't. When I worked at Houlihan's ten years ago I remember getting my ass kicked. Now, if I look busy (even if I am) I'm not doing my job correctly. Versus back then, my stress level, level of knowledge about food, wine and service etiquette doesn't compare though. I'm a lot faster too. Putting two plates on the table is essentially the same task, but that's a bit of a surface level perspective.

[haltz]

Although, I know a guy who got stuck with 2 - $175 bottles of wine on his tab somewhere in Kc's P&L district and was like, uh, [expletive]....man, maybe tell people it costs that much when they ask for a recommendation.

You can't quote a price out loud without being asked. I'd get crucified for that at the wrong table. That's why I try and point to it on a list.