Mr. Pink approves.
Posted on 10/14/2015 3:46:14 PM PDT by Kid Shelleen
Maitre d’ should have been on a kickback system. If he was good, he should be able to size up what kind of tipper they would be, and put them at the tables of the waiters that kicked back the best. Busboy makes some sense. If they weren’t there, the waitstaff would have to bus their own tables. Bar and cocktail should get a cut off the drinks they pour/serve - did they share back some of their tips?
Forgot to add - I know there’s been some litigation in recent years over tip pools at restaurants. Not sure what that entails - I’m aware of them, but haven’t actually been close enough to one to see what was going on.
I inquired what the tip policy was at Mimi’s Cafe, a chain of French-themed, moderate-priced, table-service restaurants (burgers $10.00)in Southern CA (and probably elsewhere)and was told that that the wait staff did not share their tips.
Learned something today. I’ve never heard of them, but they have a couple of locations over in Tarrant County (Fort Worth/Arlington) and some more around Austin.
I’ve dined at Union Square Cafe and Gramercy Tavern.
Love the potato chips at Grammercy.
However, I won’t be eating there until he rights what is a wrong decision.
Here it is:
“”We believe hospitality is a team sport,” he wrote. “Unfortunately, many of our colleagues — our cooks, reservationists, and dishwashers to name a few — aren’t able to share in our guests’ generosity, even though their contributions are just as vital to the outcome of your experience.”””
You asshat. It is the servers who do the suggestive selling that gets you more revenue.
Does the cook or busboy induce me to buy a bottle of Ridge?
Just another reason to cook your own food...
If this guy’s restaurants cater to the wealthy (and if his food id good) this will work out - people who don’t worry about cost will pay the extra and probably still tip the wait staff.
For us regular folks, we are already priced out of the higher end restaurants other than for very special occasions, so it won’t matter.
Mr. Pink approves.
That is a hefty increase in prices to the customer. We tip at least 20% when we eat out if the tip goes to the person waiting our table and he or she was not suffering from a failure attitude. I gave one waitress enough money to catch a plane to Ireland for her sister’s wedding when I was somewhat rich. It was fun being kinda rich while it lasted. A rich man gave my sister, when she was a teen, a thousand dollars to get her car fixed when he saw her crying outside. Someone sideswiped her in the parking lot. So he gives her ten one hundred dollar bills and she does not stop crying. He wonders if maybe she needs more and she told him she was still crying because now she was so thankful that someone was so merciful to her.
Since we are not rich anymore, we eat at home, mostly. I can do gourmet cooking. I love to cook; I was just being lazy not to plan meals and shop like I do now. My husband says he has never eaten so well. But...he’s not a neutral judge. However, he has lost a lot of weight because I don’t pile on calories unless needed for a special dish. When he went to restaurants, he never thought about calories in what he ordered. At home, he gets what he gets so he has to eat like I do. He does not understand how he dropped so much weight while eating as much as before and not dieting. So, the moral of the story is not being kinda rich anymore has probably added years to his life.
"OK, I MIGHT tip if they did something great or extra, but I've been here for two hours and all I've had is coffee.
The waitress refilled it three times. I wanted it filled SIX times."
"The last thing you need, Pink is more coffee!"
“Of course all the lefties will be totally surprised when business is off and restaurants start closing. “
Restaurants will increase their fixed costs of keeping the doors open - so they will have to limit their open hours to limit their labor costs. They’ll have to be closed much of the day when business is generally slow.
Restaurants will incur costs to get rid of and replace employees who are no longer incentivized to provide superior service. Your coffee won’t be filled as often, your empty water glass will stay that way.
The best, most personable waitstaff will move on - unable to differentiate themselves financially for being better at their jobs than others.
Food carts will kill restaurants - because the price difference will be much greater - service will be consistent off a food cart.
Building owners will suffer higher vacancy rates - as new restaurants will have higher capital requirements to start up, and existing restaurants that may have been marginally viable under the old system will now be unprofitable.
Banks that loan money to building owners will experience higher default rates on mortgage notes.
Open 24 hours will be a thing of the past.
Buffets, food carts, automated fast food will be the norm, sit-down restaurants will be an occasional extravagance.
Restaurant workers will take home less than they do now - and there will be no upside possibility.
They’ll still put a “tip” line on the bill.
HARRISON BERGERON
I agree. If his target customer is someone affluent and trendy, he’ll do well. At least in the short term. He’ll drive customers to his door thanks to the free media exposure and those customers’ willingness to pay a premium for looking hip by eating at a restaurant run on a “socially conscious” business model.
So untrue! In hotels I tip the low on the totem pole room attendant and what may have been mediocre service of my room becomes top notch the next day...thus increase the tip to encourage good service. In restaurant service, so many treat servers badly and tip if at all under the ten percent that same server will need to claim on their taxes based on food sold. That same server is usually required by the employer to share that cheapskate tip you give with other staff and if you left nothing they have to take it from gratuities given by the other more generous patrons. Shame on you.
Work at most chain restaurants as a server and you will be required to tip out the back of the house staff and bartender as well.
New York is nothing like Europe in serving. It has the finest servers in America - I would imagine including Texas. This is only going to make The New York Times and 3 cheap Brit tourists happy.
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