Tipping etiquette...what would you do?

[polo1665]

Servers are paid minimum wage here in Canada.

Fair enough.

 

[Soundguy]

Servers are paid minimum wage here in Canada.

Here in the states it can be something like 2.13 per hour, or like 1/3 of minimum wage... thus the tipping....

 

[Soundguy]

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.

I have seen the same with worker turn over. With the exception of a few key people, like some of the upper management, the rest of the staff, as you say, turns over quarterly, with a few straglers making it a couple/few years.

 

[rtimgray]

I called the restaurant and was able to speak to the manager (they're not open yet - just a lunch and dinner place). He seemed to be a very nice individual over the phone. I relayed to them, in friendly conversation, the same tale that I have relayed here. He said, for what it's worth, that he was on duty the day that we were there but had to step out to take his daughter to an athletic event (fall softball - can't we leave anything in it's proper season anymore?).

He apologized for the inconvenience and said that what would have happened, if we had spoken with him, is that the entree in question would have been removed from the bill. Since the server removed the drink charges, the difference was only a couple of dollars. I asked him how best to deal with this going forward, and he said that should we chose to dine there again, and he hopes that we will, that we should ask to speak with the manager when we are seated, and if the manager is unavailable, to ask for the kitchen lead. At that point, let them know what the issue has been and what the expectation are when we give our order to the server. I thought that this sounds reasonable, even if it is a lot of work just to get mayo on the side.

He asked for my email address and has said that he will be sending me a coupon for a free appetizer for the next time we are there.

So I would say that we will give the place another try (again, to those who question why I continue to dine there - I can offer no other argument than the rest of my family enjoys the restaurant) and see what happens.

I appreciate the comments and different points of view that have been offered.

Good luck and take care.

 

[polo1665]

I called the restaurant and was able to speak to the manager (they're not open yet - just a lunch and dinner place). He seemed to be a very nice individual over the phone. I relayed to them, in friendly conversation, the same tale that I have relayed here. He said, for what it's worth, that he was on duty the day that we were there but had to step out to take his daughter to an athletic event (fall softball - can't we leave anything in it's proper season anymore?).

He apologized for the inconvenience and said that what would have happened, if we had spoken with him, is that the entree in question would have been removed from the bill. Since the server removed the drink charges, the difference was only a couple of dollars. I asked him how best to deal with this going forward, and he said that should we chose to dine there again, and he hopes that we will, that we should ask to speak with the manager when we are seated, and if the manager is unavailable, to ask for the kitchen lead. At that point, let them know what the issue has been and what the expectation are when we give our order to the server. I thought that this sounds reasonable, even if it is a lot of work just to get mayo on the side.

He asked for my email address and has said that he will be sending me a coupon for a free appetizer for the next time we are there.

So I would say that we will give the place another try (again, to those who question why I continue to dine there - I can offer no other argument than the rest of my family enjoys the restaurant) and see what happens.

I appreciate the comments and different points of view that have been offered.

Good luck and take care.

The manager sounds competent and professional. I agree with you choice to give it another try.

 

[Soundguy]

I called the restaurant and was able to speak to the manager (they're not open yet - just a lunch and dinner place). He seemed to be a very nice individual over the phone. I relayed to them, in friendly conversation, the same tale that I have relayed here. He said, for what it's worth, that he was on duty the day that we were there but had to step out to take his daughter to an athletic event (fall softball - can't we leave anything in it's proper season anymore?).

He apologized for the inconvenience and said that what would have happened, if we had spoken with him, is that the entree in question would have been removed from the bill. Since the server removed the drink charges, the difference was only a couple of dollars. I asked him how best to deal with this going forward, and he said that should we chose to dine there again, and he hopes that we will, that we should ask to speak with the manager when we are seated, and if the manager is unavailable, to ask for the kitchen lead. At that point, let them know what the issue has been and what the expectation are when we give our order to the server. I thought that this sounds reasonable, even if it is a lot of work just to get mayo on the side.

He asked for my email address and has said that he will be sending me a coupon for a free appetizer for the next time we are there.

So I would say that we will give the place another try (again, to those who question why I continue to dine there - I can offer no other argument than the rest of my family enjoys the restaurant) and see what happens.

I appreciate the comments and different points of view that have been offered.

Good luck and take care.

sounds like a good outcome, and they they are at least 'trying'

 

[Threepoint]

Fair enough.

Yep, relieved to know that the reason Mace never got a tip wasn't because of his service skills! :laughing:

 

[Silvic]

Here in the states it can be something like 2.13 per hour, or like 1/3 of minimum wage... thus the tipping....

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.

In my area they have recently moved the minimum wage to $15/hour in a couple of towns/cities. As a result some restaurants now have prohibited tipping as they have had to increase prices tremendously. The workers have been vehemently against the minimum wage increase as it has reduced their income with the no tips policy. They were receiving well over minimum wage with their tips prior to that. Bottom line they receive minimum wage in some states/locales; so as to say "here in the states" they don't make minimum wage is not accurate or correct. For your area it maybe, but can't be stated categorically as was done in the post by Soundguy.

 

[Mace Canute]

Yep, relieved to know that the reason Mace never got a tip wasn't because of his service skills! :laughing:

I did get a quite few "attaboys" though much to the consternation of a few people I worked with!

 

[Clay45]

Given that the server is the only person you deal with, whatever is wrong with the meal ultimately reflects on there tip. If they got a bad cook or staff in the back, and tips start suffering as a result, its up to the servers to light a fire under their butts to start getting things right.

We have a winner! The server should check your order and make certain its right before bringing it out. However 3rd time was on you. Besides, splitting a sandwich is chintzy. If its more than you want to eat skip the taters.