I couldn't do it because I tend to be awesome in the customer service area so I need a job where I know how much I'm gonna make. What are the requirements to bartend in Texas? Do you know?
Honestly, you just need a TABC license. That's a 4 hour course that approves you to sell liquor. You'll need it if you're a server, bartender, or just someone who works at Safeway checkout line. Now to learn how to be a bartender, you either have to go to a trade school or learn in house at a restaurant or bar over time. You might have to start out as a barback, which is a bartender's aid...you'd fill up ice, clean glasses, gopher work...go for this go for that, basically crap work. Other places promote their own servers to bartenders. If you're hot, then you'd have a better chance at getting a high paying bartending job quickly. I'm a guy, so I feel pretty fortunate for getting the jobs I've had behind bar, and now I have experience and references so it helps if I ever want a decent bartending gig again. But without the experience, no decent place is going to give you a high volume bartending job unless you're hot, cause guys like to buy drinks from hot chicks, and don't get too mad when they screw up.
It's at the customers expense becasue we are paying their paychecks. That statement has nothing to do with them being worth what they are getting or not, it is merely a statement of fact. The consumer is paying the waiters, so it would make no sense for the restaurant owner not to use them for whatever tasks they can do. Why would they hire an extra person to do anything that the waiters can do between helping customers? Now, if they were the ones paying the waiters, they probably wouldn't want to waste the waiters time on those other tasks, they would just give them more tables and hire a cheaper worker to do menial tasks (at least that is what I would do). So, shorter wait times is the increase in service? It happens morstly in foreign countries.
And the other things they are doing is many times for the customer as well. Filling up ketchup bottles, making coffee/tea, rolling silverware, prepping salad stations, etc. Those all benefit the customer. It was just an example of the kind of service that one comes to expect at various restaurants. At Red Robin, I'm not going to get that upset about it. At a higher-end restaurant, I would. Why do you hate America?
Maybe you don't expect the same service, but I do. You always provide excellent customer service, regardless if its Red Robin, Denny's, or the fanciest restaurant in town. While I don't expect fancy plates and glasses at denny's, I do expect to be greeted in a timely fashion and my food to come out hot and my drinks to be filled in a timely manner. WTH does this have to do with european restaurants not expecting a tip? The point being, the tip system is not the only way to go.
Expectations and reality do not always mesh. There's no question that most of the time you get better service at fancy restaurant rather than at a Denny's. It's a joke.
Oh no, not at all...you make a valid point. It really doesn't take any more work to carry a plate of abalone+lobster+truffles+caviar than it does a plate of spam, and it's interesting that you'd end up tipping many times more for the first. I was just making an educated guess as to why the whole "Percentage of the bill" rule started catching on. Some person many years ago probably noticed a general correlation between the size of the bill and the amount of work a server has to do (i.e. more people at a table or better service at classier restaurants), and decided that it was a good way to gauge quality of service. Hence...the percentage tip.
I hear you...not only do you get paid crap/hr to pay for taxes you report, but you're not guaranteed any tip, no matter how hard you work...Plus paying the tip pool for everyone...I admit though, I only tip well for great service and not so good on crappy service...It's just my rule... I worked at Pappasitos in college and always hit the automatic gratuity on parties 8 or more...That didn't mean I did any less, it just guaranteed a payout...btw, i saw a hostess I use to work with at Pappasitos (almost 13 years ago) at the airport...She works for SWA at the counter...I always thought she looked familiar and she noticed me and said hi...I'd hit it...
But the waitresses depend on your tips for the abortions. *evilgrin* Actually, that statement is probably more true than I'd like it to be.
So basically I just need a liquor license and then I can get a job? Sounds easy enough. I can definatly get a job in a bar since I like to think I'm hot enough. Thanks for the help. Spoiler This might be useless w/o pics but you're not getting any so don't ask.
I tip based mostly on personality... why? because i realize that most of the time the things affecting the service i receive are usually out of the waiters control.. his manager probably dumped an extra three tables on him after his stoner co-worker didnt show up for the third time this month.. etc So if the person is generally nice and easy to talk to.. and manages to keep somewhat of a sense of humor.. they'll get rewarded for that.. i'd rather have a really affable, amiable waiter than my food arrive 5 minutes early or my iced tea getting refilled every 90 seconds.
