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.

If that's your kind word, hate to see an unkind one. :rolleyes:

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.

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

As a side note, the talk of messing with someone's food if they tip poorly really gets to me, too. I've never done it, never seen it, only heard rumors of it at lower quality restaurants, and if I saw it, I would promptly try to get that person fired. Don't include me in that school of thought at all.

Chris

"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."

Perhaps so that they can continue tip escaleation to further escape having to pay labor a fair wage?

An industry does not set the standard price=that is not legal(especially something as voulantary as tipping)the consumer does.

Doesn't sound like any Ruth's Chris I've ever been in! First, I've never heard of not being able to take your leftovers in any non-buffet restaurant. I hope you spoke with a manager and got that resolved to your satisfaction. Second, the side vegetables I've gotten with my steaks over the years have all been excellent. I have especially enjoyed the creamed spinach. I hope you didn't leave a tip, LOL.

"The only thing I'm trying to do in this thread is to educate"
An education that takes extra money out of my pocket and puts it into someone elses?
Such an "education"I do not need! :D
Thanks but no thanks.

My wife & I share our food. The normal restaurant portions are usually huge. We usually share an entree. We both watch what we eat. (should have done that years ago, but no time like the present!).

My point is that when the server gets the kitchen to split the entree onto two plates, the server gets a very nice tip (usually 20-25%). If the server explains that the kitchen will not put the one entree onto two plates, a nice tip is still given. If I explain that we are sharing the entree and only one plate is brought out, a lesser tip is given.

Sometimes, the server seems to dislike it when I mention that we are sharing the entree. Too bad, we eat smaller portions to get healthy--especially if we are on the road and don't have anywhere to keep the "doggie" bag. We order alot of salads because that may be one of the few healthy choices on the menu.

When we go somewhere like Las Vegas (this was more relevant in the old days when we didn't eat very healthy), we would tip very generously if the meal was priced alot less than a comparable diner. For example, if we bought the $1.99-2.99 casino special, we may leave a couple of dollars tip because the normal meal at a comparable place like Denny's would cost close to $10 or more. We would tip on our perceived value what it could cost outside the casino. I wonder if the eaters tipped on 15-18% of $1.99, how can the server survive on such low tips.

One thing I don't like when they have a share plate charge ($5-8) at some restaurants. If the restaurant would split up the entree & give each person the same amount of side (for us, veggies :)^), we can justifiy the charge. If not, then not. What we do is order an entree & a salad. We then ask for another plate & we split everything. When we do that, it usually comes out just right.

I wish that people that wish to eat smaller portions be able to order from the kids or senior menu. Especially for solo travelers that are on the road & aren't able to keep the uneaten meal in a fridge.

Bottom line:

We usually tip the following:

Average job: 15%. (no extra plate brought out when we asked when we ordered the food--having to ask again).
Above average: 17-19%.
When the server splits the entree in half on each plate: 20-30%. Usually 25%

Even more tip when server does something special. I have done over 50% on a few occasions when the server went way, way above their duty. :)

If there are problems that are not server related (kitchen delays or extremely busy restaurant), I don't take it away from the server.

Wow! You really come of sounding like a condescending ... with that statement...you never had a job in the restaurant industry, did you?:td:

I agree with bigguyinpasadena
 

why do you think someone has to work in the restaurant industry to have an opinion on this matter?

I worked as a dishwasher in a restaurant during college. Does that qualify me to have an opinion to you? I agree with bigguyinpasadena, okay? He may not have said it politically correct, but I agree with him.

I agree with bigguyinpasadena
 

why do you think someone has to work in the restaurant industry to have an opinion on this matter?

I worked as a dishwasher in a restaurant during college. Does that qualify me to have an opinion to you? I agree with bigguyinpasadena, okay? He may not have said it politically correct, but I agree with him.

How about: I would rather tip for the level of service received rather than having to supplement someone's income with tips. Does that sound better to you?

It seems strange to punish the server for the restaurants' policies. I can't help WHERE my income comes from. This whole "it's not my problem" argument seems to be a way to justify your own frugality. It's amazing how $1 or $2 bucks will be able to cheer someone up instead of making them mad. ($4 tip on $30 = disappointing, $6 tip on $30 = rewarding). Most of the time it's not even the money itself but just the principle of the matter.

Chris

And if that person deserves an extra couple of bucks I probably would give it to them.
I just do not want to be told something is standard practice-and therefore the accepted norm-when it is not.

"It seems strange to punish the server for the restaurants' policies."
But why should the public be expected to take such punishment because your boss is too greedy to pay his staff a living wage?

"I can't help WHERE my income comes from"
Of course you can.You are not chained to a particular restaurant-nor even this profession.

"It's amazing how $1 or $2 bucks will be able to cheer someone up instead of making them mad. ($4 tip on $30 = disappointing, $6 tip on $30 = rewarding). Most of the time it's not even the money itself but just the principle of the matter."
Sorry-guilt tripping the public is not going to work,
And the tip on a $30(pre tax of course)for standard service would be $4.50-a waitperson unhappy with this could use the extra fifty cents to buy a paper,cruise the help wanted ads and find a different job.So glad I can make a difference in such a persons life.^

Actually spent about 5 years in restaurant service.Everything from dishwasher to management.

Tipping in foreign countries
 

My husband and I were literally chased down the street in Istanbul because we left a tip. The restaurnat owner insisted we take it back. I was totally amazed! (I gave it to an old crippled woman who was begging on a sidewalk near the restaurant.)

I find it serendipitous that while the restaurant always gets paid the same for the food it sells - menu price -; the server never knows what they're gonna get for their efforts: assuming all things equal (level of service) the server may receive anywhere from nothing - "I don't tip" - to 30% or more - "I work in a restaurant" - for doing the exact same job for different people!

Now that's serendipity!

I kept my mouth shut and laughed until I read this, now I have to respond.
LIST
25%+ if you gave me free stuff (shouldn't tip at all since you stole from your boss and if you are that dishonest, what did you do to my food)
15-20%+ if you gave me expemplary service
10%+ if you kept my drink full and were nice (at minimum that is your job)
$0.01 if you don't know what you're doing but eventually I get served.
-0- if you are rude and a talk with your manager.

If you don't like your job, get another one. If you don't think you are paid enough, look somewhere else. If you reward a dog for biting you, it will bite you again. NEVER REWARD SERVICE THAT IS LESS THAN EXCELLENT! Never tip when it is automatic and on top of that consider not going back.

I bring in a party of six and the bill is $300.00. You think you should get $60.00 to $100.00 for that service. That is $60.00 to $100.00 per hour or more if we were your ONLY table. But we are not, so how much do you think your service is worth? At this rate how long before you go out and spend $50.00 for a meal and the server thinks you should pay $50.00 as a tip. Don't think it is a joke, we keep on raising the bar and there is no end in sight.

There is an end though, people stop going out because they can no longer afford the tip. Then the businesses lay off servers and then the businesses close. Guess what server gets $-0- of $-0-. At some point customers may decide it is not worth it.