Originally Posted by
Punki
Now that you mention Ruth's Chris Steak House, it reminded me that that was the location of the worst food and the worst service that I have ever experienced. I know that folks who don't eat red meat should probably steer clear of steak houses, but I was going there to dine with friends. I paid the same price as those folks who ordered steaks and was given a plate with six disgusting looking blobs of over cooked vegetables.
We were a large group and a number of folks in our group did not show. We were happy to pitch in and pay for those uneaten meals, but when we asked if we could have those steaks, the wait staff became totally indignant and refused to even consider the possibility that we should be allowed to take that food we paid for.
That experience soured me so completely that I have refused to step foot in Ruth's Chris ever since.
Now that I think about it, every "famous" expensive steak house in which I have ever eaten, with the exception of the Metropolitan Grill in Seattle (which is fantastic no matter what one orders), has been a huge disappointment.
I dislike Ruth's also. I eat my steaks rare or medium rare depending on the cut. The fact they serve it on a hot plate just gets my steak to medium by the time I'm done with it. Makes no sense to me.
Originally Posted by
bigguyinpasadena
"But, if you know as much about the industry as you claim, you would know that tipping 15% before tax is no longer the "industry standard" for good service."
Might I kindly offer a kind word? Bu@@S##t
If that's your kind word, hate to see an unkind one.
Originally Posted by
bigguyinpasadena
The standard has not changed my friend.Things have gotten more expensive-so that 15% might not have the purchasing power that it once did.But food in most places has gone up also-so it is a wash.
If 15% pretax is still fairly "standard", then why do almost all restaurants include an 18% gratuity? Would not that indicate 18% might be a new standard? I generally receive more than either of those, but again, you said that is for standard service and I certainly aspire to be more than run-of-the-mill.
Originally Posted by
bigguyinpasadena
"The only thing I'm trying to do in this thread is to educate those that think we're a) getting paid tons of money in addition to tips (we're not, actually none) and b) think that not tipping on some portion of a meal is indifferent to their server (it actually makes him/her lose money)."
Some might feel that there is another motive in this-but that might be considered cynical.
Nope, that's really my only goal. I doubt I'll ever wait on anyone who's posted in this thread, and if I do, I certainly hope you'll
want to leave me a nice tip based on the service you received, not because I've bent your ear a bit in this thread. I think a lot of people don't know much about the industry and make certain assumptions, some of which I've read in earlier posts. I'm just trying to dispel some of those thoughts.
Chris