[sygazelle]

Originally Posted by Krockit1

Whoa. Dude. Your implications are a far cry from what my post stated. "Tip Shaming"? "If you can't afford to pay 20% or 30% tip then you shouldn't go out to dinner." ? WTF? Where did that come from? I stated what I know of my local restaurant culture and community from reputable sources, nothing more. And 20% is the norm here for a well turned out meal at a finer restaurant. What you tip? I could care less. And my writer friend? Has never done a piece about tipping, ever. Ease up, man. Have another bottle of red, go get laid or something.

The part about not going out to dinner if you can't afford to give a big tip came from somebody else. Sorry about that. The tip shaming part is spot on.

Let's go back a bit to your previous post where you say unless you tip 20% you are a cheap prick and that you are a piece of shit. Here it is again for your convenience.

Originally Posted by Krockit1 View Post
Here in the midwest, 20% is the standard, unless you are a cheap prick, or the service is noticeably bad. Pay cash and it's all the server's money. Tip on your credit card, she has to share. Not too hard to figure that out when the food's late or not up to the pre-billing.

Married to an ex-waitress, now a psychiatrist. Doesn't matter if it's a diner or a Michelin 4 star... less than 20% (unless something was seriously wrong with the wait staff) and you are a piece of shit. Welcome to the Midwest, we take take of our own...

[kscarrol]

Originally Posted by RickFLM4

Well since neither of you understood what I thought was pretty obvious... "Checking the order" means checking to be sure the food being delivered to the customer is, in fact, the food that was ordered. That means if the customer orders a steak with baked potato, the server makes sure they deliver a steak with baked potato, not a steak with fries or a chicken breast with rice. The only thing I said about checking food or food temperature was that it isn't the waiter's fault if the food is under/over-cooked. I hope that explanation is clear enough now.

Yes, much better than your vague initial comment... :roll eyes:

"Servers are not responsible / can't control over/under-cooking food but they sure as hell can check an order before bringing it to your table."

Sorry, but this sentence does not directly say anything about checking the contents of the order. You mention the cooking temp and that the waiter should "check the order" so easy to conclude you mean checking the temp. Easily interpreted differently in the black and white text of the internet. Maybe we need to get the guy from the UK back. He was the highly educated guy who was embarrassed for some members!

[Marc08EX]

I read some guys say they don't tip during take-out and I totally understand that.

What about Starbucks? Or any store that sells drinks/desserts? There are lots of new restaurants that use a new POS (point of sale) system that looks like an iPad. When you pay by credit card, it asks you for a tip amount... The Starbucks app asks if you want to tip too..

[RickFLM4]

Originally Posted by Marc08EX

I read some guys say they don't tip during take-out and I totally understand that.

What about Starbucks? Or any store that sells drinks/desserts? There are lots of new restaurants that use a new POS (point of sale) system that looks like an iPad. When you pay by credit card, it asks you for a tip amount... The Starbucks app asks if you want to tip too..

I don't go there often but Starbucks is one place I would never tip. They hand me an overfilled cup of overpriced, mediocre black coffee and tell me finish its preparation.

[Needbmwpartzz]

Originally Posted by Marc08EX

I read some guys say they don't tip during take-out and I totally understand that.

What about Starbucks? Or any store that sells drinks/desserts? There are lots of new restaurants that use a new POS (point of sale) system that looks like an iPad. When you pay by credit card, it asks you for a tip amount... The Starbucks app asks if you want to tip too..

Tipping at Starbucks.....just no!
How about we tip the cashier at the grocery store,Dr office,pharmacy,lawyers....anyone see where I'm going with this

[PoorLurker]

Originally Posted by Marc08EX

I read some guys say they don't tip during take-out and I totally understand that.

What about Starbucks? Or any store that sells drinks/desserts? There are lots of new restaurants that use a new POS (point of sale) system that looks like an iPad. When you pay by credit card, it asks you for a tip amount... The Starbucks app asks if you want to tip too..

Yea - I don't like that POS system and think it's a POS. It's just so easy to click 10%, 15%, 20%.

Again - Raise wages/costs and ban tipping! (include sales tax in prices as well)

[Marc08EX]

Originally Posted by RickFLM4

I don't go there often but Starbucks is one place I would never tip. They hand me an overfilled cup of overpriced, mediocre black coffee and tell me finish its preparation.

Originally Posted by Needbmwpartzz

Tipping at Starbucks.....just no!
How about we tip the cashier at the grocery store,Dr office,pharmacy,lawyers....anyone see where I'm going with this

Originally Posted by PoorLurker

Yea - I don't like that POS system and think it's a POS. It's just so easy to click 10%, 15%, 20%.

Again - Raise wages/costs and ban tipping! (include sales tax in prices as well)

I'm glad you guys are all on the same boat! I also don't tip in Starbucks was curious what you guys thought.

And I absolutely hate those white iPad POS systems. It's like they're pressuring you to tip. And while you're doing that, the cashier is hovering over.

The preparation and service for drinks/desserts should already be built in the price of the item you're buying... There's no reason to tip because it's not a restaurant where they serve and attend to you while you eat your meal.

And I agree with what you're saying Needbmwpartzz...

[bosstones]

20%, but a minimum of $3 if 20% is less than that....sometimes $5 min....it is purely random. I'd be lying if I said I hadn't included change in the tip to make the total an even zero cents (not if paying by cash, though).

I do tip for takeout if it is a place I like and go to often.

[Axius]

20% for normal service. 15% if you're just serving me drinks. Upwards of 40% if you're personable and have a nice set of tits.


If you suck, I don't give a flying fuck if you're having a bad day, you're going to get 5% and a dick drawn on the receipt.

[Joekerr]

Originally Posted by Axius

If you suck, I don't give a flying fuck if you're having a bad day, you're going to get 5% and a dick drawn on the receipt.

I really feel you are underappreciating the value of your artwork.

[jgoens]

Originally Posted by Axius

20% for normal service. 15% if you're just serving me drinks. Upwards of 40% if you're personable and have a nice set of tits.


If you suck, I don't give a flying fuck if you're having a bad day, you're going to get 5% and a dick drawn on the receipt.

Do you add the balls as well?

[jgoens]

Originally Posted by RickFLM4

Well since neither of you understood what I thought was pretty obvious... "Checking the order" means checking to be sure the food being delivered to the customer is, in fact, the food that was ordered. That means if the customer orders a steak with baked potato, the server makes sure they deliver a steak with baked potato, not a steak with fries or a chicken breast with rice. The only thing I said about checking food or food temperature was that it isn't the waiter's fault if the food is under/over-cooked. I hope that explanation is clear enough now.

Originally Posted by kscarrol

Going to agree with KingofJ here. Maybe your phrasing wasn't the best and I think I understand what you mean but you clearly say the waiter isn't responsible for cooking the food but they can check it. How does a waiter check to see if you steak is medium rare without cutting into it? They rely on the cooks to get it right. And checking the order means that all parts of the order are there and ready but I draw the line at the temperature of the meat, that's on the cooks. Should there be a problem with the temperature then the waiter should be on the ball about getting it corrected ASAP...

Thing is, is that as a customer when something is not right with the plate you may not know who dropped the ball. Could be the cooks didn't cook it right or put the right items on it. Could be the server did not send the ticket to the kitchen right. And, I see this often, it could be you the customer ordering the wrong temp/items or not understanding what a MR steak is or not understanding or have read what items are on the menu. I see this all the time.
If you forgot to tell the server to put sauce on the side, but thought you said it and you plate comes with sauce on it, don't blame the staff. I see this all the time and half the clientele I deal with are in the millionaire category.

[RickFLM4]

Originally Posted by jgoens

Thing is, is that as a customer when something is not right with the plate you may not know who dropped the ball. Could be the cooks didn't cook it right or put the right items on it. Could be the server did not send the ticket to the kitchen right. And, I see this often, it could be you the customer ordering the wrong temp/items or not understanding what a MR steak is or not understanding or have read what items are on the menu. I see this all the time.
If you forgot to tell the server to put sauce on the side, but thought you said it and you plate comes with sauce on it, don't blame the staff. I see this all the time and half the clientele I deal with are in the millionaire category.

Sure, the servers are always right...

[jgoens]

Originally Posted by RickFLM4

Sure, the servers are always right...

Didn't say that or imply that. Typically, when the customer is wrong the server and kitchen will make it right, but the customer sometimes will take it out on the server. And, on the other side of the coin, sometimes the server will be less friendly in this case. Like I said, I see all the scenarios on a daily basis.

[jtodd_fl]

Originally Posted by jgoens

Didn't say that or imply that. Typically, when the customer is wrong the server and kitchen will make it right, but the customer sometimes will take it out on the server. And, on the other side of the coin, sometimes the server will be less friendly in this case. Like I said, I see all the scenarios on a daily basis.

Do you work in San Mateo too, or just live. I get there with some regularity - usually shack up at the Marriott there of Amphlett. (I think that is the road.)

[kscarrol]

Originally Posted by jgoens

Thing is, is that as a customer when something is not right with the plate you may not know who dropped the ball. Could be the cooks didn't cook it right or put the right items on it. Could be the server did not send the ticket to the kitchen right. And, I see this often, it could be you the customer ordering the wrong temp/items or not understanding what a MR steak is or not understanding or have read what items are on the menu. I see this all the time.
If you forgot to tell the server to put sauce on the side, but thought you said it and you plate comes with sauce on it, don't blame the staff. I see this all the time and half the clientele I deal with are in the millionaire category.

Understood. I spent 10 years in the restaurant business managing a large kitchen here in N.O. I've seen it all...

Edit: But if the server does their job and makes things right, the tip is largely unaffected. If the server seems aggravated at having to deal with my issue, look out below. I do like Axius' idea for a little art work on the check! I need to start practicing my junk drawings...

[jgoens]

Originally Posted by jtodd_fl

Do you work in San Mateo too, or just live. I get there with some regularity - usually shack up at the Marriott there of Amphlett. (I think that is the road.)

Oh cool...I live in San Mateo and work in Burlingame. If you plan on coming by drop me a PM and come by the restaurant. Always like meeting up with fellow members.

[jtodd_fl]

Originally Posted by jgoens

Oh cool...I live in San Mateo and work in Burlingame. If you plan on coming by drop me a PM and come by the restaurant. Always like meeting up with fellow members.

Office is down near San Mateo, but sometimes I get stuck up at the Marriott in Burlingame is I am trying to stay closer to SFO. I'll hit you up if I am out there. I'll be sure to leave a shitty tip and draw a penis on it.

#nohomo

[jgoens]

Originally Posted by jtodd_fl

Office is down near San Mateo, but sometimes I get stuck up at the Marriott in Burlingame is I am trying to stay closer to SFO. I'll hit you up if I am out there. I'll be sure to leave a shitty tip and draw a penis on it.

#nohomo

Awesome!! I'm not a server though.

[Krockit1]

Originally Posted by sygazelle

The part about not going out to dinner if you can't afford to give a big tip came from somebody else. Sorry about that. The tip shaming part is spot on.

Let's go back a bit to your previous post where you say unless you tip 20% you are a cheap prick and that you are a piece of shit. Here it is again for your convenience.

Originally Posted by Krockit1 View Post
Here in the midwest, 20% is the standard, unless you are a cheap prick, or the service is noticeably bad. Pay cash and it's all the server's money. Tip on your credit card, she has to share. Not too hard to figure that out when the food's late or not up to the pre-billing.

Married to an ex-waitress, now a psychiatrist. Doesn't matter if it's a diner or a Michelin 4 star... less than 20% (unless something was seriously wrong with the wait staff) and you are a piece of shit. Welcome to the Midwest, we take take of our own...

Reading this back, I was admittedly heavy handed on the descriptions, my bad. Should have left out the hard line opinion from the reportage...

[jtodd_fl]

Originally Posted by Krockit1

Reading this back, I was admittedly heavy handed on the descriptions, my bad. Should have left out the hard line opinion from the reportage...

Wait. You projected a little more aggression than normal? On the Internet.
I'm sending this to Ripley's.
It's cool. Everyone's done that (except me, obv.)

[rjd598]

Originally Posted by kscarrol

Having been in the industry for 10 years I promise you are not making any friends with your servers leaving a 10% tip in a restaurant.

Standard for competent service is 15% and I go to 20% for excellent service. Waitstaff in most place make a minimum wage that is far below the national minimum wage so they rely heavily on those tips for their income.

For poor service, certainly below the 15% all the way to zero if the service is that poor. And I mean poor service by the waitstaff. Having been in the business I understand that if the kitchen gets backed up causing delays, that is not the waiters fault. As long as they remain attentive while we wait I don't penalize the waiter for these delays. Screwing up the order, being inattentive, spilling/dropping something all mean low/no tip...

exactly so they should be EARNING that tip correct? i'm very opinionated when it comes to tipping because for average service i give 10%. when you literally don't have to do anything but bring me my food then why should i give you more? people who leave a bare minimum 15% are tossing dollars. earn it and i'll give you 15%. go above and beyond or even crack one joke with a nice smile and i'll leave 20% because you made my night. worth more, but then again money doesn't grow on trees. just my two cents.