Originally Posted by
bigguyinpasadena
I fear that a certain poster in this thread has decided to"educate"us flyertalkers as to the care and treatment of the workers in his industry
I already addressed this in my other thread. We're all allowed to have differences of opinion. It's not so much that I care to tell people how to treat their servers, but perhaps a discussion of what actually goes into the job might make people feel differently than they did before.
Originally Posted by
TMOliver
Oh, you naive waif.......
For me, who broke in behind a soda fountain at 13 and learned the bartenders' trade as a collegian, splitting tips with cocktail waitresses (before turning to an honest living), the mere sight of an "Auto-Grat"" (sounds like a condition of the bowels I'd rather avoid!) is an offense against public decency, nigh unto mopery in a public conveyance, and may extend to gratuitous abuse and false detainer(although modestly if not warmly acceptable when printed in big type in the menu and at the door).
I generally tip (in the US) at about 20% (of the net, pre-tax check), with a "up" for good service and a "solid hit" for despicable treatment. Whilst I comprehend the frequency with which the hosts of big groups under-tip, and the miserly habits of a dozen couples dining "Dutch" in a restaurant priced higher than their usual haunts, "them's the hazards!"
Don't expect me to be the guarantor of your performance, simply the judge and jury regarding recompense for same.
But, Hell, these days, even cafeterias have "waitrons" wandering about refilling the ice tea ("Sweet?", Unsweet?) and cadging tips...
Your poetic license notwithstanding, I think you miss the point on my posts in this thread. If you tip about 20% for good service, less for bad service, and more for excellent service, then you are doing the exact same thing as I do when I dine out. I'm not sure what makes me a "naive waif". All I posted above is that the "auto-grat" isn't the choice of the server, and that if you would generally tip more than that amount, feel free to add to it.
I personally wish I never had to put the gratuity on any check. My tip percentage is generally higher than what I would get from the 18% gratuity. That being said, it's discriminatory for me to add the service charge to one group while not doing it to another, therefore my management made the policy that it's mandatory on six or more adults.
I certainly don't expect anyone to be the "guarantor of my performance". If I do a good job, treat me as such. If I don't, I haven't earned much. But those in this thread and others that disagree with the premise of tipping (which, quite frankly, sometimes I do myself), seem to be from the same group that would yell at a 16-year old kid for the return policy of a certain store. It's not the fault of that employee, and they shouldn't take it out on him. It's not my fault that society has deemed tipping the standard for server compensation, but stiffing me won't change anything except for my attitude.
Tip whatever you want. I'm tired of arguing with the select few that don't tip (much).
Chris