Posted on 10/28/2016 5:39:33 AM PDT by wbill
I’m all for it. Sometimes when you try to change the paradigm, you fail and make the paradigm look more valid. As of today, she is still in the USA and is free to try anything that she wants, even if that brings failure. If you aren’t failing then you aren’t trying. She isn’t forcing anyone to work at her restaurant nor is she forcing anyone to eat at her restaurant. I just don’t want the government to dictate the paradigm.
No one mentioned it so I will.
The owner planned on charging 18% but only giving the servers 15%. 3% goes to the owner.
It was a way to transfer a part of the tips to the owner, pure and simple.
I prefer the tip idea, where a good server is rewarded based on the level of service.
And a good server can make real good money, a bad one will starve.
This is socialism, “taxing” the customer so a poor server can make as much as the good one.
My daughter in college was the same. She worked at a sports bar. She is pretty, friendly and smart. After a group of guys would have 4-5 pitchers of beer on a game day, she would comp them one. “Hey, guys. This one is on me.” She had to pay for it, but she saw it as a good investment in the eventual tip. She could make $500 in tips on a game day.
I don’t blame you for not wanting to tip in a case like that. However, I have read that it’s better to leave a VERY small tip (as small as a penny) in these situations. The reason is that if you leave nothing the server might mistakenly believe that you simply forgot to leave a tip, and that it had nothing to do with their poor service. Leaving a negligibly small tip makes it clear that you were dissatisfied.
That amount for a night is not unusual for a pretty gal. A hundred dollar or more tip happens - especially when the customer is a Saudi college student ordering Cristal champagne. It’s a big city thing, not likely to happen in small towns.
BTW you mentioned Flyertalk. What a great website, lots of good information.
What an odd statement. Nonetheless; I agree with your post. If you mean "pushing it to the limit" as failing then I agree with this too. But ultimately, "If you aren't succeeding, then you aren't trying."
But it sure didn't seem like that at the time....
OK, maybe I was reading it wrong. ;o)
You are absolutely right!
The proper tip for an obnoxious, mouthy waitress would be two pennies. You give me your two cents, and I give you mine!
......I’m against this because when I sat down at a table in her restaurant the server has no incentive whatsoever to have a smile on her face or be efficient or responsive or helpful or pay attention.
Or, in this case, it would be easier to learn from OTHER'S mistakes. But, some people are just the sort that need to touch the stove to believe that it's hot.
“she said. “This is the first step into that foray.”
She means, “This is the first step into the abyss.”
But Stadler is committed to the overhaul, which kicks in Dec. 1. She is looking at successful models by NYC restaurateur Danny Meyer and joins the soon-to-open Old Port takeout spot Baristas and Bites.Setting the Table is a book by Danny Meyer. His signature is great service, not by the “customer is always right” perspective, but by a dedication to employee morale. Including, emphatically, not hiring people who cannot contribute to a harmonious and happy workplace.This links in to the question of tipping; he and not the customer pays the waiter.
I started out as a food waitress, didn’t last long since I hated it, and then moved to cocktails and eventually bartending. Always made excellent money because I hustled and made few mistakes.
I wouldn’t have worked for an hourly wage and split surcharge only. The last 10 years of my bartending career was at a country club where they did that but!.....we made tips on top of that due to parties. Our members didn’t tip because they knew it was built in to their tab but we had at least 2-3 parties per week, most of the time more, where we made cash tips.
I always liked having cash in my purse. lol
Interesting, I get tips from black people I’ve served. The demographics here who do not tip: lesbians and latinos. Homosexual men usually tip fairly well, but homosexual women almost never leave much. As so many latinos are in service industries you would think they would leave decent tips, but no.
I think the problem is more the issue she raised that the servers make so much more money than the cooks that it becomes very hard to get people to cook. Everyone wants to wait tables because it pays so much more, not because the value is there, but because the strange compensation tradition in the food service industry makes it inevitable.
She will be out of business in very short time. Consumers feel it’s their right to tip based upon service received, meal quality, etc... There is no need to increase the minimum wage in restaurant business and then tack on an 18% surcharge. Liberal thinking is a dangerous thing. No sense of reality in the real world.
Tips are not “tax free.” At least not at the state level. I did my son’s taxes when he served and VA doesn’t care if it is hourly wage or tips. It is income and taxed. Quite the shock when he found out he owed money because the state only taxed the hourly wage in his check but the total income on his W-2.
My hubby often praises my meals that way too :) He likes to eat out and I figured out shortly after we married that it's the service he likes. I started fixing his plate, putting it in front of him along with the beverage etc. He eats that up. It isn't any different to me than setting the table, putting all the food out, condiments drinks etc. This way I fix 2 salads if we need it, 2 dinner plates, 2 glasses of tea and usually dessert later in the living room. Six of one, half dozen of the other but a lot cheaper than dining out.
We married past 50, both remarriages so no kids at home to feed. I love to cook so I cook good. The thing that I hate about eating out is that 80-90% of the time I think my cooking is better than a restaurant. When we do have a meal that I enjoy as much or more than one I cook, I always wish I could tip the chef!
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