Originally Posted by
billycorgan
Interesting thread let me share my experiences.
First let me say that I may be a bit biased since I worked in the restaurant industry for 5 years (1st as a waiter and then as a bartender)...
As for tipping guidelines here are few
Service is terrible = 0% and talk with a manager
Service is poor = 10%
Service is average =15%-18% (most menus will state the gratuity they charge for large parties that is a good baseline)
Service is good = 20%
Service is outstanding = more than 20%
Obviously this is just my personal range. I know people's views and expectations can change. But I highly recommend tipping at least the large party gratuity %age unless the service is poor)
I always laugh at these outragous "suggestions" from those inside the industry.
You actually think we should pay you EXTRA MONEY for
POOR SERVICE???
Where is that "rolling on the floor busting a gut laughing" emoticon when you need it. How ridiculous.
Here is a "suggestion" of a more realistic tipping structure:
Service is terrible = 0% and talk with a manager and tell him you expect him to comp the meal.
Service is poor = 0% and talk to the manager and tell him you are an unhappy customer who may not be back. If he argues with you tell him all of the friends you will tell about your experience.
Service is average =0%
Service is good = 0-5%
Service is outstanding = 5-10%
That will encourage good service and also encourage bad workers to exit the business. If enough managers get the speech they will also be encouraged to address the industry wide problems of low pay and poor service.