Replies

What really chaffs me are the resturaunts that automatically add-in 15% grautuity to the bill...

I don't have a problem with restaurants that add on the gratuity with large parties, because otherwise the servers tend to get screwed. Everyone ducks out of his part of the tip, thinking that the other guy will suck it up.

"I don't have a problem with restaurants that add on the gratuity with large parties, because otherwise the servers tend to get screwed."

Yes, that's fair. I've heard some real horror stories from waitresses about this. Usually it's for groups of over 8, at least around here. People have so much trouble deciding/figuring out how to split the check in those situations it's probably a very good idea if the tip is including in the number for them in the first place.

Everyone always wants me to do it, because I'm a bookkeeper, but I try to remind them that doesn't mean I'm a mental arthmetic wiz kid. I usually try and sneak to the ladies room when check splitting time arrives!

And, it is true that in America there is an assumption made that one will tip the server, approximately 15 - 20% of the cost of the food. Hubby actually says it's 10% on the bar bill, 15% on the food, for decent service, excellent service you tip more, lousy you tip less.

Waiters and waitresses are generally hard working people, and they split their tips with others, the bus boys, the cooks even, in some diner operations. These folks depend on tips for the majority of their earnings, and they did not invent the current system. I think poster here make a good point that voluntary tipping encourages good service. Anyone who can afford to eat out can afford to leave a 15% tip.

But it does remind me about the joke about the two fussy old ladies whose exasperated waitress asked them "Is ANYTHING alright?"

I don't have a problem with restaurants that add on the gratuity with large parties...

The problem I have with large parties is being the party of two at the table next to them.

Large parties usually take two or three servers to handle them, and the small parties get lost in the shuffle. I was at a restaurant where the waiter never came back after serving my food because of the large party, and the steaks were overcooked to the point of inedibleness. We finally flagged down a manager who comp'd the whole meal, drinks, and dessert, and then gave us a coupon to come back another time.

We left no tip, partly because of the bad service and partly because there was no bill. We did go back, had a great meal, and tipped appropriately.

-PJ

I any large enough group, there is always someone scaming to eat free. Either that or they can't remember how many drinks they had. In big groups I've been in, we always come up short -- the tip is the first thing to go.