Originally Posted by
JayhawkCO
Clearly you haven't had me wait on you
. For the record, I'm in the industry and here are my standards:
- 30%+ if you give me free stuff
- 25-30% if you gave me exemplary service (great recommendations, particularly knowledgeable about products)
- 20-25% assuming my drink stayed full and my service was quick enough
- 18% if you don't know what you're doing but I eventually get my stuff
- 10% or less if you're rude or incompetent
Chris
Chris ^^ to you as you for what you have presented so far as it falls inline with what happened when I was working my way through college as a server/bartender/jack of trades. It was some of the best times in my life that i wouldnt trade for anything in the world but there is other sides that i dont care to repeat.
As having working in the service industry in the past for over 5 years behind the bar and on the floor this is more inline with what I tip when i go because i know what goes on behind the scenes and how things work and how long things should take to get done. This is something "regulars", "foodies" and those in or who have worked in the service industry understand and is why we tip the way we do(we take care of one another), its the rest of the amateur diners don't seem to understand and are the ones that complain the most(IE dont punish the server in his tip for the kitchens error because its not his fault and the cook doesnt care because hes paid by the hour, not the table) and are the most needy as a result tip the lowest.
What hasnt been said already is that there is alot that goes into being a very good waiter/server that its not even funny. In that you have to be a multi tasker, know the menu (food, bar and wine) forward and backwards and be able to make reccomendations as well, know the ordering system and how to modify a order that a amateur has put together(ie single plate that the ticket is over a foot long with modifications) and be able to relay it to the kitchen staff, be a very good communicator (with guests, staff and the kitchen) as well as a sharp mind and can remember lots of things at one time as you are taking care of 4 tables or more that are at different stages of eating all at the same time. This is on top of doing side and running floor duties so at any given time you may have 30 or more items your juggling to get or get done at any point. It gets even worse if you get double/triple/quad/quint sat or more at one time. This is why taking care of your server is important because its not a easy job by any stretch and there alot goes on that you dont even see that keeps everything running smoothly without issue.
If you havent work in the industry you have no clue and it shows in your tips. I personally think everyone should work in the service industry atleast once for six months(labor day through spring break) as alittle education goes a long way.
I would love to post some of the stories i have from waiters about campers,freeloaders, and complainers as well as some of the rules for dining but i would probably get erased as im not Omni enabled.
As for Chris explination on tip-outs is correct in that waiters have and it is deducted from the tips we recieve to pay out a number of different folks (hosts, bussers, porters, and bartenders and all of this came out to 5-8% of total sales) which can take a fairly big chunk out of my tips so i end up walking with alot less.
Originally Posted by
xeguy
If I understand correctly, in states where food service employees can be paid less than minimum wage, once all tips are included their hourly salary must be at least equal to the minimum wage, otherwise the restaurant must pay them up to the minimum wage. This means even the worst waiter in the world is not making less than minimum wage.
There are a few states where wait staff now make the full minimum wage plus tips. I believe CA is one of those states, which makes this sort event even more profitable if it wasn't just an honest mistake.
Well thats what the law states but I have yet to find a GM that would do this if the averages came up short. The best you would get is "try harder next time". Good idea in theory but just doesnt happen at all. I have had days that i have made under a $1 a hour because of cheapskates and those who dont tip because they think i get paid "$15 a hour to kiss my butt and pamper me". no joke that was his comment to the regional partner in complaint( the only one that was ever sent in on me as I had nothing but compliments in my file and was scratched off as this was a repeat whiner who was banned from ever coming back after one incident.) and i worked at a 3.5-4 star establishment. Then on the other hand i have had days where i have walked with over a grand for 15 hours of work because we where so busy (slammed) that i ended up working from lunch all the way through closing. The average is only about less then $10 a hour for floor staff or about 20K for the year. Thats alot of work for the money you get in the end and its very hard on the mind and body, this is why alot of service industry professionals work hard but play even harder.
Working behind the bar is completely different as i had a base hourly + tip-out pool share paid into by the servers + tips from my customers but then again the work load is different because im taking care of a bar that had 18 stools plus 8 4 tops(table with 4 seats) and making drinks for the rest of the house and taking togo orders (thats another subject on tipping that could be a thread unto its own) so im going to make a bit more (put it this way I made more bartending a year then I will make as a Paramedic for critical care transport service this year.) but it is alot more work no how you cut it compared to working as a server on the floor.
I think really that everyone should work in the service industry for 6 months so that they will have better idea of how things really go on at restaurant before they pass judgement on how tipping should be done.