Posted on 11/10/2004 12:29:27 PM PST by billorites
I thought you weren't supposed to tip the owner of a bar, just the employees.
England is a prime example of this.
I am a owner, and you are 100% correct, the staff "works" the customers and the customers "work" the staff. It is a win/win the staff get paid for good service and the customer gets the good service they expect. It is the cheap no tipping SOBs that screw everything up. The hell with them, they can buy a hungry man, stay home and watch TV.
I will make no comment on your choice of dining locales.
"a good tip and a good attitude from a customer ensures no spit or other bodily fluid in that customer's food."
Just another reason on my "not to tip" list. Waitresses with that kind of an attitude don't deserve jobs, let alone tips.
I never work my bar. Well I long ago I used to pull a weekend shift every now and then. Screw that, yall customers are demanding SOBs.
They're also really short-sighted. In a busy bar, I leave a 50% tip the first round then around 30% for every round after that. Gee, I wonder who the bartender will serve first, me or the cheap drunk leaving 25 cent tips?
Hope you enjoy the taste of waitress spit, then. I would reccommend not going to the same restaurant repeatedly, if I was you.
Hey, the owner of my neighborhood pub in Hoboken told me about this rule. He said a lot of old-school bar owners get offended if you tip them.
I do exactly the same thing when faced with a new bartender. Tip good the first few times and then drop back to normal. I get great service. I can walk into a crowded bar with coustomers screaming for a drink and get served right away. Never, never think that the help is stupid, they aren't, if they now you treat them right, they will do everything they can to do right by you.
In the food biz you'll hear a common plaint: "EVERYONE should have to wait tables at least some time in their life."
Do so, and we'll check back to see if you feel the same way about tipping.
On the rare occions I work my bar, tips go to into the tip jar, never my pocket. Hell most of the times when I get "drafted" I buy all the drinks.
"It is a win/win the staff get paid for good service and the customer gets the good service they expect."
So as the owner, what the heck am I paying you for ?
When I go to a good restaurant, I don't expect to take a chance on getting good service... that's YOUR responsibility to make sure I get it.
If YOU can't provide a good dining experience, I shouldn't be paying for anything.
If the food is mediocre, but the service was good can I just leave a tip and walk out ?
When they state the "mandatory" tip nonsense on the menu or door I eat elsewhere.
The employer should pay a decent wage for good help, not pretend they are serving you for 20% less than the actual price, and expect the customer to subsidize his poor salary.
Particularly when the service is unremarkable.
Where does this end, 20% tip at the local fast food joints?
And then there is the IRS result, where the waiters or cocktail hostess is assessed a fixed amount in expectation of their actual tips!
The "tip" nonsense has become unfair all around.
To continue, lets say if there are "left overs" or a "mistake drink" or some particularly good special going on good customers will quietly get the word. Do you think the staff is going to clue in the no tipping SOB? Hell no, good deals, freebies, etc go to those that tip. Remember the staff is in almost total control of your experience. If you want to be treated special, if you want to feel welcome then treat the staff special and let them know that their good service is welcome too. It really is a win/win, particularly in a "favorite" place you frequent often.
Yup. I know that the manager of our regular watering hole routinely "forgets" to add some of our drinks to the bill.
Bad tippers are not only cheap, they're remarkably shortsighted. I don't just tip to reward good service, I tip to make my drinking/dining experience better the next time I come back.
Unless the service is truly terrible, I would never leave less than 15%. However, if I'm not thrilled with the service, I won't come back to the establishment in question.
Having familiarity with the Restaurant business.
poor service 10%
standard service 15%
Above and beyond service 20%
What is above and beyond? special requests fulfilled, super attentive waiter/waitress, customer is just a plain good mood.
If I have an important Client, I will go into the restaurant the day before and speak to the manager about who the best server is and ask to speak with them. I will then tip that waiter right then and there explaining the level of service I would like. This way He and the manager knows I will not be stiffing them since I have basically prepaid my tip. And I have ALWAYS had exceptional service for important clients. I will then tip the waiter a bit more if it was exceptional. This way the manager is please the waiter is pleased and I am please.
Remember TIP stands for... TO INSURE PROMPTNESS
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