Tipping etiquette...what would you do?

[MossRoad]

Is it realistic to expect a server at Outback or Chilis to devote that much time to an individual order in the hope of getting a 20% tip on a $30 order, and in the process, ignore their other tables? And accusing the server of being lazy or uncaring is inappropriate.

If someone expects The Carlyle like service at Chilis, then they're doomed to perpetual disappointment.

Look at it this way.... on a $30 order at Chilis, I'd tip $5. If the server does 5 tables per hour, and gets $5 from each table, they're making more than I do per hour, so, yes, I'd expect them to put my mayo on the side if asked. :licking:

 

[MossRoad]

I think that's also the case in some of the best restaurants in this country. When I was a police sergeant, we had a next door neighbor who was a waiter in one of the higher end restaurants in Dallas, and I've no doubt he was making more than I was.

And the absolute BEST waiter I've ever seen was in Agostino's in Chicago sometime in the late '70s. My boss and I ate there one night and were so impressed with the guy that we went back the next night with 2 other guys and we asked for the same waiter. He was a little man and we learned that he had been a waiter there for 50 years. Some of us smoked in those days and if we put a cigarette out in an ash tray, that ash tray disappeared and a clean one appeared in its place. He never "asked" if you'd like something else, but when you finished a dish, it disappeared and the next course was there, but you NEVER noticed him or had to move or avoid getting in his way. And ours was certainly not the only table he was taking care of. But instead of waiting on tables, he should have been TEACHING waiters. Of course we tipped accordingly and I'll bet others did, too, so I've no doubt he was making a very good salary.

Yeah, I was taken to an up-scale restaurant out in Haggerstown, MD a few times a couple years ago. The restaurant was nice, the food was pretty good, I'd never go there on my own due to the prices, by the waiter made the whole meal. He entertained us, suggested food for us, told the truth about what wasn't so good today, etc... and he served up 20 people like nothing. Made the entire evening. He was tipped accordingly and I can guarantee he made a very good living doing that.

 

[rtimgray]

During the course of today, I picked up lunch for my wife and her co-worker (and me). I went to a local fast-food taco place and ordered two bean burritos - NO ONIONS and a softshell chicken taco - ADD SOUR CREAM. When I received my order, everything was just as it should be. In fairness, I go there most Fridays and order something similar - probably no more than once or twice a year do I get onions on my burrito.

This evening, my wife wanted a pizza from the gas station (yes, we have expensive tastes). I don't know if you guys are familiar with Hunt Brother's Pizzas, but I think they're pretty good, and we're just a few miles away from the gas station). Anyway, I ordered it with pepperoni and sausage, extra cheese - and that's exactly what I got.

I guess that I've been spoiled by places where I don't tip!!!

Never really thought about those interactions before...

Good luck and take care.

 

[MtnViewRanch]

I don't think that it's a problem for a good waiter-waitress to make 75-100k a year. I had a friend 30+years ago that waited the breakfast and lunch shift at a Coco's restaurant, she said that she averaged $700-$800 in tips per week. She knew what she was doing. Could have easily doubled her income by going to nights at a nice restaurant, but she was happy there.

Have any of you ever tipped up front, as in just as the last order is taken? I know that it would always be a gamble, but the few times that I have done it, the service was absolutely excellent. I have always asked to be sure that the person is not leaving on break or shift change, but if they are going to be our server, then I will give them some money and ask for them to please take extra good care of us. The other thing is it is not a 15-20% tip, but 30% or more up front as well as a nice tip when we leave.

If you frequent a place often enough as in they at least recognize you, the care that is given you buy tipping well above average is worth every cent, at least it is IMO.

 

[Springs1]

Is it realistic to expect a server at Outback or Chilis to devote that much time to an individual order in the hope of getting a 20% tip on a $30 order, and in the process, ignore their other tables? And accusing the server of being lazy or uncaring is inappropriate.

Yes I do since they expect 20%, we expect perfect service if they want a perfect score. That's how it works. My husband and I usually give 25%-30% for wonderful service, but the service has to be good. There can't be lots of SERVER problems and the server get 20%.

If someone expects The Carlyle like service at Chilis, then they're doomed to perpetual disappointment.

That's SOOOO NOT TRUE since there's LOTS of times where we have had perfection service where NOTHING went wrong, EVERYTHING was 100% PERFECT! It all depends on the server if they are nice, if they aren't lazy, etc.

 

[Springs1]

Anyone that can post the equivalent of three pages of writing with pictures (post #77) must be a thrill to serve in any restaurant. High maintenance would be an understatement.

The servers want a high tip, they should want to do the MOST WORK for more money. If they are lazy, that's when they'd have an opinion like yours that any customer would be "high maintenance", because there's no such thing. A job is a job. If they want a good tip, they need to want to do more work for it.

 

[Springs1]

Have any of you ever tipped up front, as in just as the last order is taken? I know that it would always be a gamble, but the few times that I have done it, the service was absolutely excellent. I have always asked to be sure that the person is not leaving on break or shift change, but if they are going to be our server, then I will give them some money and ask for them to please take extra good care of us. The other thing is it is not a 15-20% tip, but 30% or more up front as well as a nice tip when we leave.

Tipped on a pizza on the credit card over the phone once(ONLY ONCE) and the delivery driver forgot my 5 cheese sauces. So after that, NEVER did I EVER in the million years would tip beforehand. They just take advantage of you in most cases.

We have had bad service with being in a large party where automatic gratuity was added. I don't feel giving the tip ahead of time is the way to go. Then you may one day pay a server that treats you horribly and regret it.

 

[MtnViewRanch]

Tipped on a pizza on the credit card over the phone once(ONLY ONCE) and the delivery driver forgot my 5 cheese sauces. So after that, NEVER did I EVER in the million years would tip beforehand. They just take advantage of you in most cases.

We have had bad service with being in a large party where automatic gratuity was added. I don't feel giving the tip ahead of time is the way to go. Then you may one day pay a server that treats you horribly and regret it.

Well, it happens that the large party deal was exactly when I have done this, any where from 18-28 people. It's amazing how people will treat you when you slip them a $100 bill and they know that there is more on the way. You may be right and I may regret it some day, but so far so good, in fact as I mentioned, excellent, pretty hard to have it any better. :thumbsup: :thumbsup:


As far as your single advance tip, I would never tip in advance without seeing-knowing who it was that I was tipping. :no:

 

[MossRoad]

Tipped on a pizza on the credit card over the phone once(ONLY ONCE) and the delivery driver forgot my 5 cheese sauces. So after that, NEVER did I EVER in the million years would tip beforehand. They just take advantage of you in most cases.

We have had bad service with being in a large party where automatic gratuity was added. I don't feel giving the tip ahead of time is the way to go. Then you may one day pay a server that treats you horribly and regret it.

Welcome to TBN But I gotta ask, 5 posts all in one thread about tipping and no tractor talk? And that first post was a doozy. :laughing:

 

[MikePA]

That's SOOOO NOT TRUE since there's LOTS of times where we have had perfection service where NOTHING went wrong, EVERYTHING was 100% PERFECT! It all depends on the server if they are nice, if they aren't lazy, etc.

Yes, IT IS SOOOOOOO TRUE and I was SPECIFICALLY referring to defining 'perfect[ion] service' as expecting Chillis to cook up a special batch of french fries just for you, the potato version of 'shaken not stirred'.

I summarized your 5 page tome below - You definitely have issues with servers, 21 out of 23 items. Why? What caused you to join this website just to post in this thread?

1. 90% of the time it's the SERVER'S FAULT:
2. They can put in the order wrong into the computer or if it's a written ticket they submit, they could have written something down wrong or hard to read.
3. They could have forgotten to put in the order in the first place.
4. Servers can also misunderstand what the customer is saying
5. the stupid idiot servers
6. Any wrong side dishes or entrees are the fault of the server
7. a waiter at Logan's Roadhouse was so stupid as to bring me mac n' cheese when I ordered a baked potato.
8. Any MISSING side dishes, appetizers, condiments, or entrees ARE the server's fault
9. my server is at fault for serving me that.
10. If my server forgets an item that an entree or appetizer comes with, that's their fault if they brought me my food without the item such as a side dish or ranch.
11. The stupid waitress decided to blame the kitchen staff
12. It's my server's fault if they decide to bring me the bacon
13. MOST of the mistakes happen due to either your server if they bring out the food or another server that doesn't compare the ticket to the food
14. Most of the things that are wrong with the food can be caught by the server
15. So most of the time when the food has something wrong with it, chances are, your server or another server could have caught the mistake
16. There are few rare cases where the food being wrong is the kitchen staff's fault
17. What I am saying is, MOST mistakes ARE PREVENTABLE by the server.
18. that waiter could have prevented that type of thing from being forgotten
19. It is always the person bringing out the food that is at fault for any type of mistake that you don't have to TOUCH the food to notice the mistake,
20. I cannot believe you honestly think that the server is not at fault for most food mistakes.
21. It's very rare that it's not the server's fault.
22. Things like raw chicken tenders aren't the fault of the server.
23. A slightly over or undercooked steak if the order was put in correctly is not the server's fault.