Does anyone tip more if the waitress is hotter?

[driveway]

Everyone who "tips based on service". Stop that crap. Every server you tip has to pay out between five and eight percent of their tips to the kitchen and managers regardless of how great their service was.

You food didn't taste right? Not a service issue. Your beer flat? Not a service issue. They didn't have Patron Silver when you wanted to look like a baller and impress the ugly girl you're dating? Not a service issue!

Anyone who tips less than 15% in Calgary looks like a cheapskate loser unless your server was outright rude to you. If so, you should be talking to the manager anyways.

Tipping exists in our culture because we've decided that serving food is as menial a job as selling shoes or re-stocking shelves. Yet we expect servers to anticipate individual needs, perfectly asses delicate social situations (or, your girlfriend is dumping your useless ass and I came around to offer you water too many times so you're stiffing me? EFF you) and have detailed, technical knowledge about food, wine, beer and spirits, not to mention the savagely disgusting patriarchal expectation that they be "hot" when we go to Hudson's or wherever the fata we decide to go.

Servers deserve their tips, regardless of what they look like and anyone who treats them otherwise deserves ... chronic edema. Not, like lupus or anything, but something inconvenient, uncomfortable and chronic.

[flylock shox]

Good service is one of the easiest things to provide: you just have to be polite, moderately attentive, and passably competent. Appearance doesn't matter a whit to me.

If server can't provide decent service, I don't know why I would elect to give them more money than I have to. Basically, if a server is impolite or ignores my table, they're certainly not getting a tip, and I'll probably blacklist the restaurant while I'm at it.

Why anyone would tip bad service is beyond me. Tipping ain't obligatory.

[Yasa]

Originally Posted by driveway

Everyone who "tips based on service". Stop that crap. Every server you tip has to pay out between five and eight percent of their tips to the kitchen and managers regardless of how great their service was.

Not everywhere follows that standard. Many places get tips individually.

You food didn't taste right? Not a service issue. Your beer flat? Not a service issue. They didn't have Patron Silver when you wanted to look like a baller and impress the ugly girl you're dating? Not a service issue!

All of those are service problems. Not necessarily the waitress' service problem, but the establishments problem. If the restaurant is dividing tips, why should I pay 15% to everyone if the kitchen was terrible? Not only that, but service goes beyond how fresh my beer is and fast my food was cooked. If the waiter/waitress is snobby, doesn't interact in a positive manner or doesn't show any aptitude/caring of their job then I'm not going to tip them appropriately. That's not me being a cheapskate, that's me being realistic. If you're bad at your job, you don't get rewarded.

Not to mention, the waitress is a representative of the rest of the staff. If she performs well, everyone benefits and if not, then sorry but you're not getting my full tip (heh.)

If everyone should be tipped equally regardless of service, then add a 15% gratuity to the bill, but don't get mad at me if a bad employee ruins your tip.

[Rathji]

Last time I went out for dinner, the service was so bad that I think I left a 4-5% tip just because it was the smallest amount I could give without asking for change back.

Everything the waiter did was like it was an huge inconvenience for him, including asking him questions. Never refilled our drinks without me making a huge production to catch his attention as he bolted past our table to the rest of his section.

[SeeBass]

Originally Posted by Yasa

Not everywhere follows that standard. Many places get tips individually.

From running bars and eateries for 15 years I have never heard of places that don't now.

It is just another way to increase the wages for everybody without the cheap owner doing it.

[Weiser Wonder]

The main thing I don't tip for is getting ignored. Impolite isn't that big of a deal unless they are outright offensive. Raj Doot on 4th has the biggest dick for a server, dismissive and short every time I've been there, but it doesn't bother me because I get my food, bill, water etc in a timely manner. However, if the waiter forgets to come for a lengthy period of time in any establishment, I probably won't tip. I have things to do and there's nothing more annoying that trying to the attention of a server.

[SeeBass]

Originally Posted by Pizza

I, for one, welcome Breastraunts

Otherwise, is there any other reason why you'd pay 500% more on wings at Hooters?

Do people still go to Hooters? The food is horrible.

[Yasa]

Originally Posted by SeeBass

From running bars and eateries for 15 years I have never heard of places that don't now.

It is just another way to increase the wages for everybody with out the cheap owner doing it.

You clearly have no idea what you're talking about. Talk to me when you've been in the industry for 16 years. (I kid)

I should retract my statement of "many places," I've had recent experience with a couple of places where servers are given individual tips, but those were in the US.

Regardless, that should further cement the point. If all aspects of the restaurant are gaining an equal share of the tips; then all parts of the machine should be running smoothly (in a perfect world). Again, I'm not tipping for bad service. It doesn't matter where the service comes from.

[Wormius]

Originally Posted by Yasa

Ok, Mr. Pink.

If a person isn't making minimun wage, they should get it rectified. Expecting a bonus from a person or party you may have served only once is pretty funny considering most professions require that you actually exceed expectations for a whole year.

Maybe the owner of the restaurant can take 15% of their profits for the night and divide it amongst their staff. Oh wait, its okay for them to be cheap and the person paying for the meal should make up for the restaurants' short changing their employees.

I am not going to stop going to restaurants because people think its the patrons job to be make up for whatever they're not earning.

[SeeBass]

Originally Posted by Yasa

You clearly have no idea what you're talking about. Talk to me when you've been in the industry for 16 years. (I kid)

I should retract my statement of "many places," I've had recent experience with a couple of places where servers are given individual tips, but those were in the US.

Regardless, that should further cement the point. If all aspects of the restaurant are gaining an equal share of the tips; then all parts of the machine should be running smoothly (in a perfect world). Again, I'm not tipping for bad service. It doesn't matter where the service comes from.

I agree I do not tip well if the service is bad, but if the food is great I have bought the kitchen a couple of beers.

Nothing ticks me off more than a server who thinks a tip is owed rather than earned.

T.I.P.S= To Insure Proper Service

[SeeBass]

Originally Posted by Wormius

If a person isn't making minimun wage, they should get it rectified. Expecting a bonus from a person or party you may have served only once is pretty funny considering most professions require that you actually exceed expectations for a whole year.

Maybe the owner of the restaurant can take 15% of their profits for the night and divide it amongst their staff. Oh wait, its okay for them to be cheap and the person paying for the meal should make up for the restaurants' short changing their employees.

I am not going to stop going to restaurants because people think its the patrons job to be make up for whatever they're not earning.

I assume you would be happier with a 30%-40% increase on the menu price then. Cause if it is an increase in wage you want then it shows up on your servers check and taxes deducted.

Have you ever been to a country that servers dont get tips? If you thought service was bad here...yeesh.

[Yasa]

Originally Posted by Wormius

If a person isn't making minimun wage, they should get it rectified. Expecting a bonus from a person or party you may have served only once is pretty funny considering most professions require that you actually exceed expectations for a whole year.

Maybe the owner of the restaurant can take 15% of their profits for the night and divide it amongst their staff. Oh wait, its okay for them to be cheap and the person paying for the meal should make up for the restaurants' short changing their employees.

I am not going to stop going to restaurants because people think its the patrons job to be make up for whatever they're not earning.

You probably should have quoted the post above mine. I was being facetious.

[Super-Rye]

Having worked in the industry as a bartender and a cook I understand that the wait staff deal with a lot of rude, ignorant, and terrible customers so when I go out my tip scale starts at 20% and works it's way up and down from there, and is never affected by hotness. If I have bad service the tip will drop down closer to 10% (although on a couple occasions service has been so bad I ended up about 5%), and if it's good it can work it's way up to 25%.

If the food is great I tip the kitchen outright because every kitchen I've ever worked in, and that's not many, gets about 1% of food sales in tips (If they are lucky) while having to do all the dirty gross bitch work no one else will do.

[Cecil Terwilliger]

More importantly does anyone tip less when the waitress is fugly?

I don't want some gargoyle handling my food.

[squiggs96]

Originally Posted by driveway

Everyone who "tips based on service". Stop that crap. Every server you tip has to pay out between five and eight percent of their tips to the kitchen and managers regardless of how great their service was.

You food didn't taste right? Not a service issue. Your beer flat? Not a service issue. They didn't have Patron Silver when you wanted to look like a baller and impress the ugly girl you're dating? Not a service issue!

Anyone who tips less than 15% in Calgary looks like a cheapskate loser unless your server was outright rude to you. If so, you should be talking to the manager anyways.

Tipping exists in our culture because we've decided that serving food is as menial a job as selling shoes or re-stocking shelves. Yet we expect servers to anticipate individual needs, perfectly asses delicate social situations (or, your girlfriend is dumping your useless ass and I came around to offer you water too many times so you're stiffing me? EFF you) and have detailed, technical knowledge about food, wine, beer and spirits, not to mention the savagely disgusting patriarchal expectation that they be "hot" when we go to Hudson's or wherever the fata we decide to go.

Servers deserve their tips, regardless of what they look like and anyone who treats them otherwise deserves ... chronic edema. Not, like lupus or anything, but something inconvenient, uncomfortable and chronic.

You do know that tips stands or 'to ensure prompt service' right? Of course I am going to tip based on service. What other measure should I use? If service is awful should I still give her/him 20% for being crappy? I can deal with the kitchen screwing up, the beer being flat, etc., but the tip will be based in part on the bill total and in part on the service. It's how the server handles problems when they arise and handles his/her section when things are going according to plan.

This is coming from a guy who paid his way through university by being a server and a bartender, after being a sous chef for a number of years. Tipping out 8% to the kitchen is unheard of. I spent nine years in the restaurant industry and I never saw kitchen tips that high. The highest tipout I saw was 6%, and that included bussers, bartenders, managers and the kitchen. Some places didn't have kitchen tips at all.

If the service is good I usually leave 15%. If the service is great I leave a minimum of 20%. If the service is awful, I have no problem leaving nothing. It is a very easy job to be a server, and one that can be quite lucrative, but it is also deameaning and can suck at times. If a server ruins my meal, I am not rewarding him/her for that.

When I was a server, I never expected a tip from a table. I worked very hard to try and get one, but sometimes people didn't tip. When I screwed up I admitted it to the tables and sometimes told them I would recommend not tipping me if it was bad enough. Things went wrong sometimes and I did not deserve to be rewarded for it. I feel the same when as a customer.

[Maritime Q-Scout]

in my neck of the woods tips go to the server and server alone.

My brother used to work at an Earls out west, and loved the fact that the tips were pooled (a larger percentage to the server if I recall but still a portion to the kitchen staff).

The hotel he's working at for the summer here in NS has all the tips to the servers, nothing to the kitchen staff. He hates that, especially where he was in a higher volume restaurant with tips coming to the kitchen staff.

While I think it should be tips are split among all those working to provide your overall experience, sadly it's not always the case.


Additionally, I loathe when servers think a tip is excepted. No, it's not. You tell me my beverage is $1.65 and I hand you $1.65, don't be pissed off. I gave you what you told me to (particularly if it took you 30 minutes to bring it to me with a half empty dining room).

There's one pub here that has awesome wings, the best waffle fries, it's a great place to catch a game, the freshest draught in the city, but man I can't being to tell you how bad the wait staff is. If I ever meet the guy that owns it, I've got a rant waiting for him.

[Dion]

I hate the fact that everyone in the service industry expects tips regardless of the amount of work they have to do to serve you. Go to a Okotoks Dawgs game and the people behind the counter have out plastic cups with tips written on it. You have to walk 3 steps to get a beer out of the cooler for me and then expect a tip. Many people find this practice intimidating and tip because of it.

[Barnet Flame]

Yes.

Yes I do.

[Wormius]

Originally Posted by SeeBass

I assume you would be happier with a 30%-40% increase on the menu price then. Cause if it is an increase in wage you want then it shows up on your servers check and taxes deducted.

Have you ever been to a country that servers dont get tips? If you thought service was bad here...yeesh.

Oh right, thats why every fast food chain, buffet restaurant, or burger buses, and Asian restaurants have such high costs. Maybe if the restauranteurs added "staff salary" to their budgets the patrons wouldn't be expected to dole out extra to pay the staff. I didn't know I had become the surrogate employer for some cheap ass restaurant business culture that is all about the greed of the restaurant owner. Why the need to pick on the patrons instead of the this silly culture that exists like Valentines Day. I bet everybody running a restaurant is writhing in delight out how they get customers to gladly pay for the food and the staffing like its our obligation.

[Reaper]

Nobody stops by my desk when I'm doing my job competently and tosses change in a cup for me.

They fill a glass by pulling a lever in one direction. Receiving a tip is dependent on the promptness of the service provided as well as the server's attitude. If you act like I am an intrusion on your day I vote economically.