Tipping Policy II

[RougeUnderoos]

Originally posted by Agamemnon@Feb 9 2005, 04:24 PM

Tons of them do. Many waiters/tresses are students, so clearly its not like they wouldn't do it; they do it all the time.

Sure they do it all the time -- for tips. Remove the money (tips) and who is motivated to serve lunch in a restaurant? Very few people, IMO, and certainly not the competent ones. They'd be much better off pumping gas for a real shift instead of a lame split-shift or 2 hours in the middle of the day.

[Bend it like Bourgeois]

Originally posted by albertGQ+Feb 9 2005, 02:50 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (albertGQ @ Feb 9 2005, 02:50 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Bend it like Bourgeois@Feb 9 2005, 02:38 PM
I've never seen the 'tipping debate' framed quite this way.

If someone has a problem with the amount of money some servers make thats a personal call I guess - how do you determine worth? That part of the tipping debate is an age old question and fair enough.

The idea that restaurant owners are profiting from the set-up is nonsense though.
Customers ultimately pay the cost one way or another, in any business. The money has to come from somewhere, and if it isn't from the customers then the business goes kaput.

UNLESS..............there are servers out there that are competent and are willing to make $8-$10 an hour as a base wage with no tips. I beleive there are many out there that will.

When I was serving and making $150 a night, I would've still served if I made $80-$100 a night [/b][/quote]
I'd agree with that. There are already lots of restaurants where the servers get the equivalent of $8-$10 an hour. Most servers do I'd say.

There aren't actually that many restaurants where you can make $15+ an hour consistently with a decent amount of hours, and even within those there aren't that many servers who actually do it.

I don't get what the 'unless' refers to, so I may have misunderstood your post.

[Agamemnon]

Originally posted by RougeUnderoos+Feb 9 2005, 11:32 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (RougeUnderoos @ Feb 9 2005, 11:32 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Agamemnon@Feb 9 2005, 04:24 PM

Tons of them do. Many waiters/tresses are students, so clearly its not like they wouldn't do it; they do it all the time.

Sure they do it all the time -- for tips. Remove the money (tips) and who is motivated to serve lunch in a restaurant? Very few people, IMO, and certainly not the competent ones. They'd be much better off pumping gas for a real shift instead of a lame split-shift or 2 hours in the middle of the day. [/b][/quote]
Lol, shut up jerk, I pumped gas!

Ah, nothing like the slow, summer days at Lakeview Shell... paradise for $7 an hour and all the fumes you could handle. :P

[Hot_Sauce]

Originally posted by Bend it like Bourgeois@Feb 9 2005, 04:59 PM


There aren't actually that many restaurants where you can make $15+ an hour consistently with a decent amount of hours, and even within those there aren't that many servers who actually do it.

Funny. Most of the full timers I know would say they pull an average of $500-750 per week in tips. You're right in saying that you can't make $15 per hour consistently as the hourly rate would be more like $25 per hour...consistently!

Probably not the best thing to say in a forum that questions the validity of tipping but waiting is the best paying un-trained (so to speak) job I've ever seen.

[Neeper]

Originally posted by CaramonLS+Feb 8 2005, 05:04 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (CaramonLS @ Feb 8 2005, 05:04 PM)</td></tr><tr><td id='QUOTE'>

That's because it's not!!!!!! Stop spouting B.S. Caramon. I've done both as well and was in the game for 5 years. No where does a server tip out 10% to support/kitchen staff. There would be an uproar, considering most customer onlytip 10% anyways. The number is 3.5% - 5% at most.

As a former employee at Earls, its 10%. I'm not exactly sure how it was completely divided, mgmt got some, bar got some, and kitchen alone got 3%.

As far as doing carryouts for grocery stores.... in 3 years of doing carry outs, only once I received a tip. And that was from a friends mom totalling 1$ (and no I wasn't that bad). [/b][/quote]
No one is stupid enough to believe you had to tip out 10%. What a bunch of BS. You must have been the only one there that had to tip out 10% to support staff then. Because none of my friends that work there have ever had to tip out 10%, what a joke. I think you are smoking something funky.. take me to your dealer!

[InTheSlot]

Originally posted by albertGQ+Feb 9 2005, 01:24 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (albertGQ @ Feb 9 2005, 01:24 PM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-InTheSlot@Feb 9 2005, 12:40 PM
It's the perfect plan, and the sole reason why owning a restaurant is a great industry to get into.

Restaurants and nightclubs have the highest failure rate of any small/medium business [/b][/quote]
Where the hell did you get that statistic from? Source please? I know quite a few people who have opened up their own restaurants and/or franchises and have been successful.

[Flames Draft Watcher]

Originally posted by InTheSlot+Feb 10 2005, 04:45 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (InTheSlot @ Feb 10 2005, 04:45 AM)</td></tr><tr><td id='QUOTE'>

Restaurants and nightclubs have the highest failure rate of any small/medium business

Where the hell did you get that statistic from? Source please? I know quite a few people who have opened up their own restaurants and/or franchises and have been successful. [/b][/quote]
Albert may or may not be right but how on earth could you think that the small sample size of the people you know that have started restaurants is in any way indicative of the overall rate in North America?

[Bleeding Red]

Originally posted by Flames Draft Watcher+Feb 10 2005, 04:59 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Flames Draft Watcher @ Feb 10 2005, 04:59 PM)</td></tr><tr><td id='QUOTE'>

Where the hell did you get that statistic from? Source please? I know quite a few people who have opened up their own restaurants and/or franchises and have been successful.

Albert may or may not be right but how on earth could you think that the small sample size of the people you know that have started restaurants is in any way indicative of the overall rate in North America? [/b][/quote]
For every restaurant that opens at least one closes. The high failure rate of restaurants in Canada is documented by the Canadian Restaurant Association. Also, working for bankruptcy trustees, I hear a lot about restaurants going under.

It is extremely difficult to make a buck in that biz. Food cost in Canada is way high, rents are even worse (the real restaurant killer) and the Canadian winter doesn't help (fewer patrons). January, February and March are the hardest months.

Couldn't pay me to open a restaurant.

(That being said, I believe fast food franchises (MD's, Tims) make money hand over fist, mom & pop and specialty joints suffer the most)