Tipping in restaurants?

"Bartender Sam" <bartendersam@> wrote in message
news:VB8zg.5802$gF6.2863@newsread2.news.pas.earthl ink.net...
>
> "Ed" <friday@fishinthe.net> wrote in message
> news:12cq59cjmnmnn4e@corp..com...
>>
>>
>> I had to ask because I've seen employment ads for bartenders that offer
>> $20/hr or more here in Massachusetts.
>
>
> What types of places were they? I'm betting they were strip bars just
> looking for females to tend bar.

I didn't pay that much attention to the ads but if I see more of them I'll
let you know.

In article <Oq-dnSRKm9B3yFPZnZ2dnUVZ_sydnZ2d@giganews.com>,
Rudeney <rudeney@mickeypics.com> wrote:

> Charlie Foxtrot wrote:
> > On Fri, 28 Jul 2006 21:10:37 GMT, "Bartender Sam"
> > <bartendersam@> wrote:
> >
> >> . Whats also funny is that if the
> >> table runs you around in circles and hits you up with "special requests"
> >> they tend to be very lousy tippers.
> >
> > Brian said that same thing a few weeks ago and got lambasted for it.
> >
> > It was true when he said it and it still is.
>
> No, what Brian said was a bit different: "If a patron is making a point
> of telling me that he's not on the Dining Plan, I'd assume he's just
> trying to work me over for better service, but as likely as not will be
> a lousy tipper. I'd rather focus my energies on the guests who I
> know I'll get a good tip from, if I don't screw up."

Follow-up -- to stir the stinking pot -- isn't there an automatic 18%
gratuity for the Dining Plan?

Question: Does anyone know... is that 18% on what's ordered from the
menu or is it 18% on whatever the "counter service allotment" out of the
$38 (?) per day that DDP "costs"?

Also, on to Rodney's Applebee's experience...
2 weeks ago, we (Mr Incredible and I) took his office staff out to lunch
to celebrate how wonderful they all did in the second quarter -- we went
to Applebees. Now MrIncredible really stresses service and
customer-first with his team -- the service at Applebees was HORRID. The
place wasn't full, there seemed to be a lot of waitstaff wandering
around like lost sheep. The waitress that we had took our drink and food
orders in "order" around the table (note it was a party of 10), but
couldn't seem to use that information when the food was delivered. It
took 10 or 15 minutes to get 2 cups of coffee. Drinks weren't refilled.
Appetizer plates weren't removed (MrIncredible bussed the table
himself). MrIncredible talked to the manager 2x, once the manager was
actually kneeling at our table talking about the situation -- he (the
mgr) said that they were really busy (they weren't) and that they were
understaffed (g*d help them if they had a full staff! there wouldn't be
room for customers) -- the team member across from me said under her
breath "the customer doesn't want excuses, the customer just wants
friendly, considerate SERVICE, just fix it for the customer"...
Needless to say, I think it will be a LONG time before we go back to the
Applebees here in town.
EG

>>but if the waiter walks up within a
> minute of them being seated and they start complaining about how long
> they've waited or making comments like, "The last time we were in here,
> the food and service was horrible - I hope for your sake it's better,"

I don't know if it's a myth or if it's true... but aren't these people
afraid that they will get a little something extra in their food by saying
that (IYKWIM)?!

"Rudeney" <rudeney@mickeypics.com> wrote in message
news:MKmdneD604--NU3ZnZ2dnUVZ_umdnZ2d@giganews.com...
> iradi8 wrote:
>>> but if the waiter walks up within a
>>> minute of them being seated and they start complaining about how long
>>> they've waited or making comments like, "The last time we were in here,
>>> the food and service was horrible - I hope for your sake it's better,"
>>
>> I don't know if it's a myth or if it's true... but aren't these people
>> afraid that they will get a little something extra in their food by
>> saying that (IYKWIM)?!
>
> Yes, I've heard that,too. My mother will *never* send anything back
> because she's afraid the cook will spit in it. Of course if someone gets
> caught doing this, it is a criminal offense, so one would think waiters
> and cooks would be careful.
>
> --
>
> - RODNEY
>
> Our Next Trip:
> DCL Disney Wonder (33 Days 17 Hours 49 Minutes 3 Seconds To Go!)

No matter how rude the "guest" has been I have never seen a cook or waiter
spit or do something disgusting to someones food. I'm sure it has happened
in the past and will in the future but it is far far far from common.

---
Yet another satisfied customer of Bartender Sam!

In article <FM7Ag.8904$157.90@newsread3.news.pas.earthlink.ne t>,
"Bartender Sam" <bartendersam@> wrote:

> No matter how rude the "guest" has been I have never seen a cook or waiter
> spit or do something disgusting to someones food. I'm sure it has happened
> in the past and will in the future but it is far far far from common.

Well that's nice to know!
While rudeness from a customer is inexcusable, doing something to the
food is another whole issue, IMO.
As my mother used to say: "Two wrongs don't make a right."

--
Sandi

Just had to add my $0.02 here:
1. Tip on the PRE-TAX total
2. for "ordinary" service, I tip 15%, anything above and beyond I tip
20%
3. I also tip extra (20+%) at breakfast since breakfast usually is so
inexpensive! 15% on a %5.99 bill is only $0.90! If the server is
doing a great job, why should s/he get shortchanged on tips because
they are working the morning (less expensive) mealtimes?

4. I could be wrong on this, but my impressions are that if you leave
a cash tip, it goes directly to the waiter. If left on the credit
card, it gets divided amongst the staff. Can someone set me straight
on this?
Greg

On Fri, 28 Jul 2006 19:06:57 GMT, "Kirsty" <kirsty.x@ntlworld.com>
wrote:

>Hi,
>
>After reading some of the posts in the 'Is The Dining Plan A Good Idea?'
>thread, I have a question. We're from the UK and visiting Florida (first
>time in the USA for all of us) in September. Here tipping in restaurants is
>generally optional, the suggested amount is around 10% of the bill and I
>have never had any pressure to leave a tip - if the service and food warrant
>a tip, I leave one, if not, I don't, and the staff have never questioned it,
>either way.
>
>From the posts I read, I gather this is not the situation in the USA? Can
>someone give me a quick explanation of how it works, so I'm prepared in
>advance?! Is the tip compulsory? Is it automatically added to the bill, or
>do you leave it on the table?
>
>Finally, I saw 'tax' mentioned - is this usually added at the end, i.e. not
>included in the listed prices on the menu? If so, what percentage is added
>as tax?
>
>Thanks,
>Kirsty.
>

"Greg" <gregrph@> wrote in message
news:krvqc29jjl0qsmrkoj6nl0gli9sqiojr1h@...

>
> 4. I could be wrong on this, but my impressions are that if you leave
> a cash tip, it goes directly to the waiter. If left on the credit
> card, it gets divided amongst the staff. Can someone set me straight
> on this?
> Greg

Not true, the only difference is that anything that goes on a credit card as
a tip must be claimed to the IRS. A cash tip can be "hidden".

---
Yet another satisfied customer of Bartender Sam!

Greg wrote:
> Just had to add my $0.02 here:
> 1. Tip on the PRE-TAX total
> 2. for "ordinary" service, I tip 15%, anything above and beyond I tip
> 20%
> 3. I also tip extra (20+%) at breakfast since breakfast usually is so
> inexpensive! 15% on a %5.99 bill is only $0.90! If the server is
> doing a great job, why should s/he get shortchanged on tips because
> they are working the morning (less expensive) mealtimes?
>
> 4. I could be wrong on this, but my impressions are that if you leave
> a cash tip, it goes directly to the waiter. If left on the credit
> card, it gets divided amongst the staff. Can someone set me straight
> on this?

It depends almost entirely on the restaurant, so there is no "right"
answer. Many servers have to "tip out" to the busboys and cooks,
regardless of the method of tipping. Many servers have to split their
tips evenly amongst all servers (I think this is particularly prevalent
for bartenders).

One thing I think is nearly universal is that credit-card tips are
automatically reported on the server's W2 forms in January, whereas
they are legally supposed to report the amount of cash tips as
"Additional Income" on their 1040.

Paul Lalli