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Originally Posted by ewoodbery
This thread is a perfect example of why I ...
All I can say it WOW! One heck of a 1st post! Congrats! and WELCOME to FlyerTalk! Gotta love it when people give thier undiluted opinions... You'll do just fine here. :cool: |
Originally Posted by ewoodbery
To answer the original question: No, you're not obligated to tip more than $3. In fact, you're not obligated to leave anything at all if you don't feel like it.
But if the service was otherwise friendly and adequate, IMO using a last-minute oversight as an excuse to leave a 5-percent tip for someone who probably makes three bucks an hour... well, let's just say it doesn't reflect all that well on you. |
Originally Posted by seanthepilot
If the bill is $57, make sure there's a 5, a 10, and at least a few smaller ones... so that the customer can leave what he/she feels is appropriate... because everyone tips different.
In a situation where they don't have the right change handy, most will leave less, not more... This is the poster's main point... and it just shows how different waiters put emphasis on only part of thier job (either that or he just didn't have it that day). It's not uncommon for me to have to bring $200-400 of my own money, to make change for my customers... most people wouldn't bring money from home like a waiter is expected to... just info people may not think about. *********** As for the saying 'The customer's always right'. To us it really means 'The waiter's always wrong' You'd be amazed at the stories that are made up. |
Originally Posted by Notyou2
I missed where this has anything to do with pleasing the waitstaff??? To answer your other point, take a look at Pasta Nostra in South Norwalk. (noticed you're from White Plains).
The owner is probably the most obnoxious, abusive individual you will ever find. He makes the Soup Nazi seem like Mother Theresa. He might throw you out of the restaurant if you suggest a different sauce than listed on the menu. No exaggeration! The restaurant is open when he feels like it and he does it his way. If the customer doesn't agree, tough s***. He once threw a customer out for asking for butter instead of Olive Oil with his bread. Guess what, the restaurant is always full and customers swear by the food. Someone wrote a letter criticising him. He had it enlarged to poster size and plastered it all over the store front. He's been there 20+ years and he'll be there 20 more. He charges double what any similar restaurant would charge and it's a hole in the wall. When you're not McDonald's you don't have to worry about pissing off a few (thousand) people. If the food's good people come back. I eat out 7 days per week, I've seen it all; most of the kiss a** restaurants do so because they've become proficient at having to apologize. If your product sucks you better be nice to the customers. |
Originally Posted by Notyou2
3) A suggestion that restaurants should adhere to the adage, "the customer is always right". I disagree
4) The statement that not following the dictum of #3 above spells doom for the restaurant. I disagree |
Originally Posted by seanthepilot
In a situation where they don't have the right change handy, most will leave less, not more...
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Originally Posted by seanthepilot
As for the saying 'The customer's always right'. To us it really means 'The waiter's always wrong'. You'd be amazed at the stories that are made up.
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All this tipping talk makes me worried! As an Australian living in Korea, and travelling only in Asia, I have very rarely tipped- taxi drivers in Korea hand the coins back when there is change- fare is 3100won, so I gave 4-1000 notes, and I get 900won in coins- BTW, 4000won is about 4US$
My fiancee and I have a trip to Canada and the US (New York, Toronto, DC and San Francisco) coming up in the near future. Are there any hard rules in regards to tipping- cab drivers, hotel staff, waiters? Is there a big difference in US vs Canadian tipping? Should I tip more in NYC than SFO...I'm not cheap, but I don't want to tip to little, or too much. An Australian friend suggested that for places other than NYC we tip 10%, but in NYC tip 15-20% Does this seem right? Thanks for your assistance to a novice tipper :D |
Originally Posted by dchristiva
To refresh your memory, the comments about pleasing the waitstaff started with post #53 (mine) and your response in post #64.
If there is any truth in reincarnation, for your sake, I hope you never come back as a waiter. That said, I think we've beat this to the core. Restaurants should raise their prices so that they are able to fairly compensate their employees without them having to rely on tips. Perhaps, if you're naive you think that waiters get paid a fair salary and tips are a bonus. Not so. The majority of patrons tip fairly, there are some who are plain cheap, others over compensate. The European system of service fee added makes sense. NEXT SUBJECT. |
Originally Posted by johnkennett
An Australian friend suggested that for places other than NYC we tip 10%, but in NYC tip 15-20% Does this seem right? The 15-20% recommended is appropriate for all of North America... I do a 10%-20+% ratio... with a occasional 0%, both large and zero tips 'only when it deserves it'. |
Originally Posted by johnkennett
My fiancee and I have a trip to Canada and the US (New York, Toronto, DC and San Francisco) coming up in the near future. Are there any hard rules in regards to tipping- cab drivers, hotel staff, waiters? Is there a big difference in US vs Canadian tipping? Should I tip more in NYC than SFO...I'm not cheap, but I don't want to tip to little, or too much.
An Australian friend suggested that for places other than NYC we tip 10%, but in NYC tip 15-20% Does this seem right? Thanks for your assistance to a novice tipper :D For taxis, add a few dollars to the metered fare. |
Originally Posted by Analise
For inexpensive meals (like breakfast in a coffee shop), overtip. Just because the food you order is less expensive, it doesn't mean the work the waiters did for you is any less. I always overtip at breakfast.
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I always leave generous tips for the wench or oaf who serves me and, in return, they don't object to my failing to refer to them as "waitpersons".
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