Posted on 10/25/2019 8:31:33 AM PDT by Responsibility2nd
For most of my life I’ve been glad that America is a society that relies heavily on tipping. First, tipping allows us to reward excellent service. Second, in a world of rising economic inequality, a 30 to 50 percent tip is a small but direct way to redistribute money to those who are working hard to earn a living.
Moreover, tipping nurtures humane relationships. It encourages servers to try to establish social connection through direct eye contact and a display of warmth. Finally, most of the servers I’ve known like the tipping system. They’ve believed that by doing their job well they could earn far more than they could through a flat wage. That’s certainly what I thought as a bartender.
So over all, I’ve taken it as good news that tipping culture seems to be spreading to every cashier’s counter in the land.
(Excerpt) Read more at nytimes.com ...
No, it's not a "small" way to redistribute money.
If people want money, they can go out and work for it, like I did. I didn't get handouts and I'm not giving them.
I thank Mayflower for complimenting my idea on post #18. No one else is listening. I’m just saying make it POLITICAL. Thats what the rats do and most of us agree they are smarter.
I’m told that a certain urban ethnicity is noted for not tipping at all. Can any FReepers working as wait staff confirm or deny this?
At your low to moderately priced restaurants where there aren’t high service expectations, it’s way higher than four tables an hour. 10 to 15 tables/hour for a waiter is closer if the restaurant is getting good, quick business, such as at breakfast time. If it’s a weekend/dinner where people are taking their time, ordering drinks, etc., then a bit less than that, but still quite a bit above four/hour.
But yeah, if the restaurant is doing well, then it’s excellent $$$ for the level of work required, even at the diners. Brooks really doesn’t know what he’s talking about.
Despise tipping. I always have gotten better service in countries that don’t tip.
Had a young lady chase me into the parking lot because I left a 15% tip on a large order - felt it should have been more because of the group size.
I was taught you tip only for good service and not normal service - but that is now no longer allowed in ‘polite company’.
I have way overtipped for exceptional service when it was warranted.
Breaking it down, wait person takes 2 minutes to take 2 diners order. 30 seconds to bring the tizers/salad. 1 minute to deliver entree. 2 30 sec trips to refill water etc. 30 seconds to deliver bill. Total face time with the wait person is approximately 5-6 minutes max. So for a $100 check they want $30 to $50 tip averaging out at $5 to $8 a minute actually serving you. That averages out to $300 to $480 an hour. Not bad pickings if you can get it.
More like a necessity if you value your health.
No so-called “progressive” is happy just personally doing good, but they are ever eager to authorize government to reach into other people’s wallets.
Have you ever heard that charity is insufficient guff? No one pretends that government doesn’t let folks slip through cracks so that it would be literally sufficient; but, being voluntary is what made charity insufficient and bring forced is why government is. If you don’t HAVE to give (at the office) it’s immoral.
Our standard tip is 20%. 15% for mediocre service , a chat with the manager for lousy service (my wife says we do the management a disservice if we don’t report someone who is hurting their business), and 25% for a really good job.
My wife was a waitress for about 25 years so I try to treat wait staff good.
Where do I post my account number?
All gratuities gladly accepted. /smirk
In jurisdictions where they have a’living wage’ ($15.00/hour), there no longer any need to tip, so I don’t.
Once upon a time, in a sane land far far away, a good tip was 10%. I remember when 15% was floated and promoted. Now it is grounds for a guilt trip if you don’t tip 30% or more? Come on. That is more than the restaurant makes.
I’ll NEVER tip more than about 15%. 50% for a $40 meal? You gotta be kidding. 6 or 7 bucks is quite enough for the service provided in a 30 minute time frame. Hopping tables is an entry level job, not a profession. I’ll eat every meal at home before I even come close to 30%. Some things are out of the waiters control but taking an order, filling the glasses and bringing the food does not merit anywhere near 50% or even 30% of the price of dining.
15% used to be a generous tip. 18% is what all inclusive venues bill customers, 20% is now the norm moving to 25%. Now the NYT wants us to tip a server 30 to 50%. Servers have very little skin in the game and they’re entitled to 30 to 50% over the gross receipts of the restaurant? I don’t think so, that becomes the norm restaurants will be closing right and left.
Me too
I tip friends well
And pretty sweet girls......no question there
let’s see- God gets about 10% on average, and never leaves us, working with and for us on our behalf all our lives- a waitperson sees us for about 15 minutes, never sees us again, and gets 30% tip, plus an hourly wage?
My thoughts exactly.
Many of the customers he is asking to leave 30% tips probably make less money than the waiters.
So much for redistribution...
Maybe they should compare tax returns and the waiter leave a tip for the customer. After all its about redistribution and not service.
How amazing can service get and what does that consist of after accurately taking your order, filling your glass, serving hot food without spilling it on you, keeping your glass filled, at least being pleasant if not friendly and then accurately taking your money and all in a timely manner without being fawning or a downright nuisance? Those are the basic requirements. Does not seem like very high level work or even leave much room to improve on that.
That’s just the visible part of the job.
For every minute I spent at a table meant 5 minutes doing something else to get the food/drinks there.
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