you d*mn right If the service is not good. . . if it is BS like your situation . .the tramp won't get a d*mn thing If they are average to good. . they get an Average tip [generally about 16.5 . . .as a friend told me. . just double the taxes] Why should you tip sh*tty Service? The tip . .. unless i miss understanding something is all about the Waitperson not necessarily the food. . . or atmosphere. If the wait staff Sucks. . their tip will sucks Rocket River
MR. PINK: Uh-uh. I don't tip. NICE GUY EDDIE: Whaddaya mean you don't tip? MR. PINK: I don't believe in it. NICE GUY EDDIE: You don't believe in tipping? MR. BLONDE: I love this kid, he's a madman, this guy. MR. WHITE: Do you have any idea what these ladies make? They make ****. MR. PINK: Don't give me that. She don't make enough money, she can quit. NICE GUY EDDIE: I don't even know a Jew who'd have the balls to say that. So let's get this straight. You never ever tip? MR. PINK: I don't tip because society says I gotta. I tip when somebody deserves a tip. When somebody really puts forth an effort, they deserve a little something extra. But this tipping automatically, that ****'s for the birds. As far as I'm concerned, they're just doin their job. MR. BLUE: Our girl was nice. MR. PINK: Our girl was okay. She didn't do anything special. MR. BLUE: What's something special, take ya in the kitchen and suck your dick? NICE GUY EDDIE: I'd go over twelve percent for that. MR. PINK: Look, I ordered coffee. Now we've been here a long ****in time, and she's only filled my cup three times. When I order coffee, I want it filled six times. MR. WHITE: What if she's too busy? MR. PINK:The words "too busy" shouldn't be in a waitress's vocabulary. NICE GUY EDDIE: Excuse me, Mr. White, but the last thing you need is another cup of coffee. MR. PINK: These ladies aren't starvin to death. They make minimum wage. When I worked for minimum wage, I wasn't lucky enough to have a job that society deemed tipworthy. NICE GUY EDDIE: Ahh, now we're getting down to it. It's not just that he's a cheap b*stard-- MR. ORANGE: --It is that too-- NICE GUY EDDIE: --It is that too. But it's also he couldn't get a waiter job. You talk like a pissed off dishwasher:"**** those ***** and their ****ing tips." MR. BLUE: So you don't care that they're counting on your tip to live? MR. PINK: Do you know what this is? (rubbing 2 fingers together) It's the world's smallest violin, playing just for the waitresses. MR. WHITE: You don't have any idea what you're talking about. These people bust their ass. This is a hard job. MR. PINK:So's working at McDonald's, but you don't feel the need to tip them. They're servin ya food, you should tip em. But no, society says tip these guys over here, but not those guys over there. That's bull****. MR. ORANGE: They work harder than the kids at McDonald's. MR. PINK: Oh yeah, I don't see them cleaning fryers. MR. BROWN: These people are taxed on the tips they make. When you stiff 'em, you cost them money. MR. WHITE: Waitressing is the number one occupation for female non-college graduates in this country. It's the one jab basically any woman can get, and make a living on. The reason is because of tips. MR. PINK: F**k all that. Hey, I'm very sorry that the government taxes their tips. That's ****ed up. But that ain't my fault. it would appear that waitresses are just one of the many groups the government ****s in the ass on a regular basis. You show me a paper says the government shouldn't do that, I'll sign it. Put it to a vote, I'll vote for it. But what I won't do is play ball. And this non- college bull**** you're telling me, I got two words for that: "Learn to ****in type." Cause if you're expecting me to help out with the rent, you're in for a big ****in surprise. MR. ORANGE: He's convinced me. Give me my dollar back. JOE: Okay ramblers, let's get to rambling. Wait a minute, who didn't throw in? MR. ORANGE: Mr. Pink. JOE: (to Mr. Orange) Mr. Pink? (to Mr. Pink) Why? MR. ORANGE: He don't tip. JOE: (to Mr. Orange) He don't tip? (to Mr. Pink) You don't tip? Why? MR. ORANGE: He don't believe in it. JOE: (to Mr. Orange) He don't believe in it? (to Mr. Pink) You don't believe in it? MR. ORANGE: Nope. JOE: (to Mr. Orange) Shut up! (to Mr. Pink) Cough up the buck, ya cheap b*stard, I paid for your ******* breakfast. MR. PINK: Because you paid for the breakfast, I'm gonna tip. Normally I wouldn't. JOE: Whatever. Just throw in your dollar, and let's move. (to Mr. WHITE) See what I'm dealing with here. Infants. I'm f**kin dealin with infants.
once again before i even get a chance to post, macbeth has already said everything i wanted to say. as a waiter im sure theres more than one side to this story. we get paid next to nothing to bust our asses. theres no logical reason to just start an arguement with a customer. it was probably your fault dude. sorry. either way its no reason to blame the establishment if its just one waitresses mistake (and if no lasagna set you over the top anyway you need to relax in life and get the chip off your shoulder) sorry i deal with these people daily. i just started waiting tables but its amazing how people will come in and act. if it was truly the waiter, just know that most bad waiters like you describe eventually get fired by management. ive seen 2 in the last 3 weeks. btw, im an easygoing guy who loves people and waiting tables but now i think unless youve actually waited tables yourself, youll never understand. ** i still wonder about people who dont tip for good service. its like go to mcdonalds right? ha ok my rant is done
Wow... I've been a waiter and bartender in Houston for three years in one of the more popular finer dining establishments. My restaurant is very positively reviewed in Zagat's, Food & Wine, and Bon Appetit. We're a fairly small restaurant, and my bosses are great; I love the place, and the food is excellent. In fact, my boyfriend took me on a cruise and I didn't think that the food was good... I guess I turned into sort of a food snob, but it's just that I have begun to expect a specific amount of care to go into food when I spend an exhorbitant amount of money on a consumable good. The food service industry in Houston is an incredible place to work. The number of restaurants in this city is fairly relative to how often the average Houstonian eats out. Many of my colleagues and other servers are of a particular genre. Obviously, you've got the students, who can easily get a job with basically no training and make a substantial amount of money in their off-school hours (which is how I began). Another large percentage of waiters are made up of drug users and partiers, who value the 'cash-in-hand' aspects to the job each night. And then there are the professionals- men and women who have supported their lives and family for years based on the gratuity of their patrons. These hard-nosed and accomodating individuals supplement their income from various eclectic jobs such as massage therapists, deejays, artists, and smaller technological careers or other jobs which fall through the cracks of description by padding their wallets with tips earned on a long Saturday night running plates. It can be a thankless job, many times over. Between these servers runs the gauntlet. Those who care, and those who do not care, for their patrons. Any ******* can recite a few specials and push some buttons on a computer to get an entree to nobody particular any day of the week. But it takes more than that to pair a great wine from one's own know-how to a certain salad when the patron has an affinity for red wines. I do not receive a fax from the head office several states away decreeing our new 'southern style chicken' goes well with Kendall-Gallo Schlitz. In this respect, I find my job to be very beneficial and rewarding as well. I've learned a great deal about wine and food preparation from my job, as our training is intense, and we know every ingredient in every dish on the menu. You never know when people are going to be allergic to wheat, garlic, pepper, or be a vegan. It is essential, as a good waiter, to be familiar with what your restaurant serves, you don't necessarily have to know EVERYTHING, but be familiar with the dishes. I know the difference of a traditional French chardonnay from a Californian, that if you like French Burgundies, I can recommend an excellent grenache from Australia. My colleagues and I become familiar with our customers, whether they are regulars or not. We've witnessed proposals, anniversaries, the revelations of pregnancy and hosted wedding receptions at my restaurant; but we do not consider ourselves to be a 'special occasion' restaurant. In summary, I leave you with this... As a generalization, you should not expect to receive spectacular service on a regular basis at a 'food chain' restaurant, or place that is corporate, like the Olive Garden, Pappas' group, or TGI's. (The Pappa's group do have a good training reputation however, I hear many people drop out.) These places are where many of those who do not care flock to, because they believe this is where they will make the most money. This is where 15% is the gold standard. In my restaurant, in fact, around 18-20% is the norm. I grimace when my boyfriend's friend pulls out his 'pocket-tip-card', and rounds to the lower dollar to find fifteen percent, even at a chain. As a general rule, if you get a new table cloth for your table (NOT a glass pane over a table cloth which can be wiped off after you leave or a large roll of butcher paper, ala Romano's Macaroni Grill), and real napkins, 18% is the norm. Yes, I am an overtipper, and not only because I feel sorry for my fellow servers, but also because I so rarely go out, I go to places I know I like. If you really like a restaurant, and can visualize coming again, I strongly recommend leaving a substantial tip. I did this at a restaurant in the Village, returned a year later, and was recognized on the spot. With bartenders, it practically guarantees a free drink with the next visit. Leave a little less, on the second and third visits, and feel free to tip what you feel to be normal every time therafter. Don't feel the need to break the bank every time you go just because your waiters at a particular restaurant are good, overall. Your continued patronage is what is valued then, not only by the managers and 'ethos' of the restaurant, but also by the waiters. I hope I didn't sound like I was standing on a soap box, but I am proud of what I do. I am seen as a good worker, and my bosses have many contacts in New York at very good restaurants when I transfer to NYU, so I know I can get a job. I have also received many gifts and commisions from my patrons, including free tickets to games from season-ticket holders in good seat, as well as meeting department heads in Museums for possible internships while I was tending bar. I recommend that if you get bad service, you do not need to holler at the waiter while at your table, embarrassing your party; instead, excuse yourself to use the facilities or make a phone call (if you want to be discreet) track down the waiter at their station and ask to speak to the manager, or head the manager off at the host stand or desk. They are the people with the power to compensate you for your meal, dessert, or free beverages-the waiters do not. As well, the managers will be the people to fire bad waiters, but they must know about it. A waiter is not going to tell the manager that they are rude. By the way, I get paid $2.13 an hour. And I agree, that Starbucks jar is bull****. They make more than I do, and get the free coffee I have to work a table of four for an hour to afford.
Speaking of New York, I consistently got the worst service in my life in New York at places like the Russian Tea Room and Tavern on the Green. This was the late 1980s, though, so I assume the cocaine and boob-job crowd got the best service, as was the style of the time. Some yahoo Texan tourists dressed in what would be considered business casual in Dallas might not have been toward the top of the priority list (and this was before my step-mother got on the plastic surgery train, though even the best surgeons can't do much with what she's got goin' on). It was obvious from our accents that we probably weren't coming back anyway.
Please don't think that I only cater to those who are dressed well. I make it a personal mission to make sure everyone is happy, and has what they need. Those who are dressed up and always look good sometimes are the worst patrons, because they feel they are entitled to everything, like a free meal.
For some reason, I used to think that the standard tipping percentage was 10%. Then one day someone told me it was 15% (or maybe it was 20%). Ever since then (and that was like 2 years ago), I always tip 20% unless they do stuff like forget to fill my drink or forget me or just annoy me (waiters, please don't crouch down to listen to what I say!), then I give about 15%, maybe 10%. They have to be really bad to get less than 10%. As for getting pizzas delivered to my house, if they get there when the place says they will be there, then it is 20%. If they get there early like by 15 minutes, the tip can be 30%. If they get there very late, the tip goes below 10%. I told this one Pizza Hut driver one day after waiting for over an hour (when I was told it would take 30 to 40 minutes), "Go back to your restaurant and tell your people who answer the phone to quit telling customers unrealistic times to expect their pizzas. All it does is screw you, the driver, in your tip." He looked at me and nodded his head and said "Yea, I understand. We are having problems with that. I apologize." As for Sonic, I have never tipped there and never will. I think that is absolutely ridiculous to tip at a fast food place. I mean I could sit there in my car for 5 minutes and walk up to the window and get my food. I don't need someone to roller skate on out to give it to me. If I did do that, it would be like Checkers (best hamburgers by the way)...you can walk up to the window to make your order or go through the drive-thru.
Not trying to be argumentative or anything, but a lot of times they do that because it's hard to hear the customer sometimes, especially if it's in a louder restaurant like Chilis, Outback, etc. I did that quite a bit when I was a server for that very reason.
What about a waitress? This can be a good thing if you're at a place like Wolfies on 1960. It can be a VERY good thing, actually..
Maybe this explains your horrible experience? Maybe your physical appearance, speech and/or mannerisms fit the profile of a crowd this waitress dislikes (for whatever reason) and your response to her treatment simply reinforced what she assumed about you in the first place?
Do they make the 2.35 or are they just minimum wage? Trader Jorje I thought about what you said. You are right in a sense It was not only Poverty .. . it was a bit of ignorance I felt .. . why tip for something they were paid to do I learned they made 2.35 . . . my view changed working as a Pizza Hut delivery driver helped Working as a burger boy BIKE Delivery driver helped too Rocket River nothing like nearly wiping out on a 10 speed trying to get something their on time. . . .make it. . . and not even get a thank you but hey . ... it was all good
I was in attendance last night at Maggiano's for the going away dinner and can confirm that T_J is not exaggerating anything. His description is how it played out. He did fail to mention however that the waitress was also very lax in refilling our drinks.
Don't worry RR. I've been a server/bartender at OG for two and a half years now and have never seen anything overtly "gross". I'm sure whatever he is talking about was an isolated case of grossness and is not representative of the entire OG chain... Also, restaurants have the right to refuse to serve alcohol to minors if they're with their parents. OG has this policy. Minors can drink under no circumstances, even if their parent orders the drink. I've heard that there are all sorts of tricky things with serving minors from servers at restaurants that do allow it. Such as if the adult leaves the table (to use the bathroom or something) the drink must be removed from the table. I've heard that TABC has set up stings to catch servers not following these rules precisely, and trust me, it's no fun getting cought by TABC breaking the rules. Automatic arrest (they'll slap the cuffs on you right there in the restaurant), huge fine, and at most restaurants it's automatic termination...
The nasty story I am referring to is one where the salads at the Olive Garden I work at were made with onions that were rotten/spoiled (they smelled atrocious). It was recognized within a matter of a minute or two that the onions were bad, and the onions were quickly tossed out and replaced with new ones. As a server, I wanted to throw away the salads that were made with the spoiled onions on top, so that we could make new salads with fresh onions. However, I was informed by the manager and other servers that I should "obviously" just remove the onions, as not to waste a perfectly "good" salad, and just serve the patrons the new salad, minus the onions. This disgusted me and probably violated more health codes than I can imagine, as anyone with half a brain would know that the salad was still contaminated either way, because once the spoiled onions touch the salad, the salad is contaminated. Needless to say, I did not serve any spoiled salads to my patrons, and waited for the guy who makes the salads in the kitchen to make fresh salads before I served my guests. However, I am fairly certain that other patrons were served salads which simply had the spoiled onions taken off. I asked the manager, "How can you serve this salad? Isn't it contaminated?" She said, "Just take the onions off.... trust me..." This incident made me realize just how nasty and stupid some people are. They don't wash their hands as often as they're supposed to, or sometimes not at all, then they touch food with their hands that they're supposed to use tongs or gloves for, and then even the managers don't follow basic and obvious health codes and procedures. I got reprimanded by my manager for refusing to serve a spoiled salad! Unacceptable.
As far as I know, Sonic carhops are paid based on the regular minimum wage. And the carhops at my local Sonic don't even skate. I might be more willing to tip if they were skating. As for pizza drivers, I think I am the biggest overtipper with them. I tip the delivery guys at least 25%. More if it's the really cheerful foreign woman who often delivers pizzas to me from Pizza Hut. Attitude goes a long way with me.
