Quote:
Originally Posted by SeoulFire
Not at all - I just think it is rather amusing how you go through great lengths to complexify (and thus justify?) a servers responsibility. There a a lot of service jobs require attention to detail, have problem customers, require multi-tasking etc etc that do not get tips so what makes carrying a plate/drink so special? As mentioned, why is it based on a percentage at all? Can you justify my steak and lobster requiring a higher tip than my wife's pasta?
The fact is tips are a requirement if you would like to frequent the same restaurant as tips have become institutionalized - the quality of the service is irrelevant. This is reflected by both the server and the customer - the server expects a sizable tip regardless of the quality of their work. Many customers could feel shamed into tipping as a small or no tip would be construed as being 'cheap' (rather than a reflection of the crap service they just received).
Other customers would be forced into tipping if they are (or would like to be) a regular. It would never be "I got a small tip because I suck" but always "that guy/girl is cheap" and the subsequent service would be even worse as word got around (and it would). At many of the franchise style restaurants I would not be surprised at all if this also resulted in some extra "tasty treats" in the food (and no I do not go to these often if at all).
In a bar it is even worse - tip well or get zero service.
Complaining to management would probably not result in anything as Suzy's tits bring in good business - service is irrelevant.
I get it - you are in the industry and will defend its' practices but you will never convince me that it is justified given the entitlement and crap service.
|
You may have missed the part where I agree a tip is not required and bad service should not be rewarded either.
If you do not see that a steak and lobster dinner is a more complex dish and requires great skill to prepare then again you have no understanding. Do all items at your work require the same amount of precision, skill or effort to produce do higher paid employees work on those issues or do you leave even the most important issues to the lowest wage earners too?
my point is that many seem to have trouble seeing is that good service comes at a cost either it will be adjusted in a set wage on a menu price and then you pay the higher salary of incompetence servers too or you reward those that do a good job at your free will.
The way I amuse you with justifying the difficulty in serving and you compare other occupations but are those other occupations making min wage? You seem to be not grasping the concept of job+skill=wage, are these others equal in your statement of comparison? By thinking it is only a requirement to carry a drink/plate shows you have no concept of what it takes to do the job well.
Complaining to mangement does work. A volume of complaints does change things would it not matter at your work?
and no I am not in the industry I have been out of it for almost 20 years. Your problem is you have no respect for the trade.
If service is not good dont tip and complain if you desire but you cant escape the money will be made up elsewhere if there was no tipping.