Tipping etiquette...what would you do?

[MossRoad]

Go one more time and ask to speak to the manager before you are seated. If they tell you the manager isn't available, say thanks and walk out and be sure to tell them why you are leaving. Give the manager a call from home. Keep calling and calling and if you never get the manager, find out who the owner is and call them. The fish rots from the head down.... (I think that's on the kids menu).

I think your $4 tip didn't do anything to make them think anything other than you're a low tipper. You should leave a note as to why your tip was low. Explain the reason. I disagree with letting the server off the hook for other's mistakes. The server is the one that is supposed to place AND CHECK the order. If its not the servers fault (how can it not be, they didn't check your order for accuracy), they can use the note as leverage with the kitchen and management to say, "Look! I get crummy tips because you can't fill orders correctly". The server is the face of the restaurant. Regardless of who screws up the order, its the server's responsibility to make it correct before it gets to the table.

Another thing you can do is tell them you want to pay at the register. 99 times out of 100, the person running the cash register will ask "How was everything?". That's your chance to be blunt.... "This is the third time I've ordered this sandwich and this is the third time it wasn't correct. I don't think we'll be recommending this place to our friends, and its a shame, because when the orders are correct, the food is fantastic." That'll usually get you a free meal or at least a serious discount. But you're not out for a free meal.... you just want your mayo on the side!!! :laughing:

 

[MossRoad]

.... What I can't understand is why you don't like mayonaise! :confused3:

 

[rtimgray]

I agree with the comments that a $4 tip did nothing other than make the server think that I was a poor tipper (that's why I wanted to leave just $1). Work ended up being busier than I anticipated and I didn't get a chance to call yesterday.

Thanks for the advice. Good luck and take care.

 

[Soundguy]

I simply don't return a restaurant with poor service, poor food,etc. I figure there are too many other options.

Will

poor food I won't return to either...

 

[Mace Canute]

I don't eat out at restaurants very often but when I do I never tip a percentage of the bill... tips are a gratuity for service which has nothing to do with how much the food costs. I tip a finite amount for any good service I receive beyond the basic service the server is expected to provide. On a related note, why do servers think a tip is mandatory anyways? I never got a tip from a customer for doing my job and I never once thought I should.

 

[polo1665]

I don't eat out at restaurants very often but when I do I never tip a percentage of the bill... tips are a gratuity for service which has nothing to do with how much the food costs. I tip a finite amount for any good service I receive beyond the basic service the server is expected to provide. On a related note, why do servers think a tip is mandatory anyways? I never got a tip from a customer for doing my job and I never once thought I should.

The servers are most often paid below minimum wage (because they make tips). The tips are how they are supposed to make up the difference. Unless you were a waiter or bartender your comparison isn't apples for apples.

 

[Mace Canute]

The servers are most often paid below minimum wage (because they make tips). The tips are how they are supposed to make up the difference. Unless you were a waiter or bartender your comparison isn't apples for apples.

Servers are paid minimum wage here in Canada.

 

[Redneck in training]

I used to work in a restaurant business for several years as a maintenance man. It was upscale Business club for rich people and in general treated employees better than average. Nevertheless about half of the personnel changed about four times a year. There were not many people working there longer than a year. Restaurant business is manned by desperate people. The minimum wage was (at that time) 2 USD while regular minimum wage was 4 USD. Therefore servers depended on tips. I pay reasonable tip even when service or food is bad. Bad service or food is always management problem so I don't want to punish the people on the lowest level.

On a side note. One time I talked to a restaurant inspector and he told me that big fancy restaurant that don't depend on local repeating customers have high rate of food safety violation. On the other hand mom and pop places where the owners are working in the business and are proud of the food and service they deliver are much safer places to eat. If they have food or service issues they are sooner or later out of business.

I traveled a lot to Asia for work. I would rarely eat at fancy places for the same reason. I would eat at the street or open market where you see how the food is prepared. Never, in 25 years, got sick from street food.

 

[mark02tj]

I agree with the comments that a $4 tip did nothing other than make the server think that I was a poor tipper (that's why I wanted to leave just $1). Work ended up being busier than I anticipated and I didn't get a chance to call yesterday.

Thanks for the advice. Good luck and take care.

When you do call, if you don't get any satisfaction from the manager, ask for his bosses name and phone number. That way you can pass it on up the food chain.

 

[Redneck in training]

I tip according to the overall experience. I'll tip for counter service if I feel it is exceptional food. Last weekend I went past a bakery and saw some raspberry bars in the display case. Looked really good. I ordered one but saw the person grab a crummy looking one in the back row, not nearly as nice as the ones by the window. So I gave the server no tip and told her why. They baited me with the yummy looking one and gave me the crummy looking one. No tip for that.

I would not go back to a place after leaving no tip in case they have a good memory. I have heard of spitful (spelled correctly) cooks and servers.

When I was a kid we would gather in front of our village bakery every morning before school. The baker would come out and give us all freshly baked products he deemed not perfect for sale. Some were little burned, some broken etc. but all were perfectly edible. Then our parents would reward him by buying stuff there instead going elsewhere to more convenient place.