Originally Posted by ssullivan (Post 12732087)

Just think. They used to be louder. They have hush kits now.

Originally Posted by Scott6067 (Post 12732363)

Does it make a difference to you if the person serving you is a student vs a professional server do you tip more or less?

Originally Posted by gbryan84 (Post 12732374)

That is BS, but it reminds me of my most recent dine at Tavern on the Green. They put a suggested tip on the check and they can kiss my ___ if they think I am going to tip 25% on overpriced food and drinks. This is why I hate eating out at restaurants.

Originally Posted by Scott6067 (Post 12732363)

The flip side of eliminating the tip concept and having people all paid at minimum wage is that all prices on the menu would go up. In LAS they increased server wage to minimum and all restaurants thus in turn raised their prices which I am sure inturn drove some customers away.

Originally Posted by Scott6067 (Post 12732363)

While we are on this topic, what do most of yall think about automatic gratuities on parties of 8 or more or for special functions?

Originally Posted by Scott6067 (Post 12732363)

Does it make a difference to you if the person serving you is a student vs a professional server do you tip more or less?

Originally Posted by ConciergeMike (Post 12732400)

What are you calling BS on, exactly? :confused:

Originally Posted by Hartmann (Post 12732415)

Looks like we should take it to the other thread.

Originally Posted by ConciergeMike (Post 12732393)

It's not professionalism. It's personality no matter what. One of my old bosses at Tropicana was a Hooters girl - she is eminently qualified to be so, and naturally might I add. She knew it was all about the look, but she said whenever this discussion came up at work that as soon as her tables realized that she had a brain in her head her tips went up. The table would not have known that she was smarter than the average bear if not for her skill in engaging them as people, and not just relying on swinging boobs in their faces.

Originally Posted by beckoa (Post 12732389)

Did all 732's get hush kits? After All... it is Alaska and the plane in question is a Northern Air Cargo (think regional Alaska Cargo Carrier) where the DC3 & DC6 are still used for cargo & fuel...

Originally Posted by ssullivan (Post 12732489)

The absolute worst service, and some of the lousiest food, I've ever had, has been in that particular restaurant chain. There's only one reason anyone goes there, and it's not for a great meal.

Originally Posted by gbryan84 (Post 12732484)

The fact that a waiter makes over 85k a year.

ETA: I also think its BS that real estate agents make what they make (overpaid) and teachers, nurses, and many other important figures barley make enough to live...

Originally Posted by FT Lurker (Post 12732410)

Wirelessly posted (BlackBerry9630/4.7.1.40 Profile/MIDP-2.0 Configuration/CLDC-1.1 VendorID/104)

I just tried to look for the tail number of the A319 as I boarded. The FA at 1L told me, "don't worry, it's certified. "

:rolleyes:

Originally Posted by ssullivan (Post 12732464)

That's a situation the restaurant industry has created on its own by lobbying to be exempt from the standard minimum wage. The difference is that the up front price might be higher, but the tip business would be lower. I realize transitioning at this point would be a major hassle and is never going to happen. But had it been that way from day one, it would be a non-issue. When you go to any retail store to buy something, the price is set to cover the cost of the employees working there. You're not expected to pay less for the item and then make up the difference for the person running the cash register by adding a tip.

Generally I find that the service in our tip-dependent culture is no better, and often far worse, than it is when I'm traveling in places where the restaurant employees aren't as dependent on tips.

90% of the time I'm fine with the tipping thing for full service restaurants. I'm quite annoyed that in the last 10 years (or less) we've gone from full service restaurants and bars being places where you tip to just about any place to services food or beverages having a tip jar and/or a tip line on the credit card receipt, even if the place is 99% self service and all the restaurant employee is doing is scooping pre-made food into a paper container or taking your money at a register. I have a real problem with that. Being chastised for not adding a tip to a $10 purchase of a salad that's in a container and a cup with ice to fill with a beverage myself in an airport is ridiculous.

Being in the food business is a weird place to be. If you are in the right restaurant and city, as a server you will often make more than your manager who works 10 to 20 hours more than you as a server. This is one of the reasons I want to get out of the F&B business unless I go to a place with set hours or teaching were the times are more like 40 hours a week.



As long as the service is good, no problem. I've had a few occasions where the automatic tip equaled lousy service and I've argued to have it removed.



I don't care what the person is. I've had outstanding service and horrible service from all types.

Originally Posted by gbryan84 (Post 12732484)

The fact that a waiter makes over 85k a year.

ETA: I also think its BS that real estate agents make what they make...