Tipping etiquette...what would you do?

[polo1665]

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.

You should read his post again. He says it "can be", not "always is".

 

[Silvic]

I read it very carefully and the context that he wrote it in in the reply to Mace. The implication was very clear in what he was saying.

 

[polo1665]

Alrighty then.....

 

[Soundguy]

I read it very carefully and the context that he wrote it in in the reply to Mace. The implication was very clear in what he was saying.

Correct.. 'can be'

as in.. can be... and then i typed an example showing what the pay could be, and then another example showing percentage . IE.. I was giving a possible low range.

I can tell from your tone that it may ultimately be easier for me ( maybee you too.. ) to just stick you on ignore.

 

[Soundguy]

Alrighty then.....

Yeah.. wow... glad this boards software has an easy feature to solve problems like that.

 

[Threepoint]

[snip]
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.

In theory, I agree with LD1, but this doesn't reflect the reality of the waitstaff's hierarchical status in many restaurants. Especially young waitstaff. Years ago when I was waiting tables and bartending, the chefs or head cooks had more say in how the food service was run, and circled the wagons when the kitchen was criticized. Waitstaff are generally more easily replaced then trained kitchen staff, so they may be reluctant to complain, and just absorb the consequences. Exceptions, sure. I remember working in a fairly nice linen-service restaurant for a couple of years where the head waiter, a fifty-ish gentleman named Freddie, had everyone except the head chef totally cowed. I always figured he must have had some pictures on the owner.

 

[MossRoad]

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.

Should have pushed him for extra dinner rolls, too! :laughing:

 

[rtimgray]

Should have pushed him for extra dinner rolls, too! :laughing:

The rolls are already free! But on that subject - something cracks me up - as follows:

When it is just my wife and I - they bring a basket with 3 rolls

When it is me, my wife and my son - the bring a basket with 4 rolls

When it was me, my wife, my son and my nephew - they brought a basket with 5 rolls

Somewhere in the restaurant, they have a formula written on the wall "Number of rolls in basket = number of people at the table + 1". I assume they do this so that there can be an argument about who gets the odd roll!

The above has held true every time we've been to this restaurant, both at this location and at others. My wife and I

Good luck and take care.

 

[Bird]

This has been an interesting thread. Maybe I'm just different, but I NEVER give a waiter special instructions. If I can't just order directly from the menu without additional instructions, and be satisfied with what I get, I don't go back to that restaurant. Of course there are SOME instances in which they ASK, such as what dressing is wanted on the salad or how you want the meat cooked (I always say MEDIUM; that way they can vary a bit in either direction and be OK with me).

And of course, the same cannot be said for my wife.:laughing:

 

[2LaneCruzer]

This has been an interesting thread. Maybe I'm just different, but I NEVER give a waiter special instructions. If I can't just order directly from the menu without additional instructions, and be satisfied with what I get, I don't go back to that restaurant. Of course there are SOME instances in which they ASK, such as what dressing is wanted on the salad or how you want the meat cooked (I always say MEDIUM; that way they can vary a bit in either direction and be OK with me).

And of course, the same cannot be said for my wife.:laughing:

:laughing::laughing::laughing: Boy can I relate:

Waiter: What will you have Maam?
Sharn Jean: How is your meatloaf. Is it pretty good?
Waiter: I have never eaten it, but we do sell a lot of it.
S.J: Does it have a lot of catsup and tomato sauce on it?
Waiter: Just the regular amount.
S.J. How about your pork chops? Are they nice and juicy?
Waiter: Yes Maam; I love them
S.J. Fine. That's what I'll have.
Waiter: What sides would you like?
S.J. What are my choices?
Waiter: They are at the bottom right of the menu
S.J. I think I'll have the fried okra, if it's not too hard, and the green peas. Are they the small, early green peas, or the big, crispy one?
Waiter: Just plain old peas, Maam.
S.J. That's what I'll have.
Waiter: What would you like to drink.
S.J. I want unsweetened tea, if it's fresh brewed. Is it fresh brewed, and not instant?
Waiter: Yes Maam.
S.J. Than that's what I'll have. Wait. Can I substitute corn for the peas:
Waiter: Yes Maam.
S.J. Then that's what I'd like to do. And I'd rather have a hot roll instead of the Texas Toast

Waiter: And what for you, sir:
Me: I'll have the chicken fried steak, fried okra and the steamed green vegetables, only water to drink.

Waiter: Thank you.