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Old 10-13-2006, 08:19 PM   #51
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Hey Ellen, but aren't those real estate agents at a fixed % that does NOT change during the yrs? Let's say they make 3%, isn't that about what they made, say, five yrs ago? Yes, if the market goes up they get more but the % itself is the same, 3% (or whatever).

Yet the % a server gets goes up as yrs pass as well as the price of the food. I'm certainly not moaning b/c I worship a good server who makes my experience enjoyable. I just want to understand the economic drive behind it.

Dig this future scenario: your tab is $50 and the expected tip is $200.

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Old 10-13-2006, 10:05 PM   #52
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Originally Posted by Ellen
...Every person in this country gets paid a minimum wage...
Yes, but not everyone gets the same minimum. Some professions and businesses are exempted from minimum wage laws.

Regarding the Federal Minimum Wage:

What is the minimum wage for workers who receive tips?
An employer of a tipped employee is only required to pay $2.13 an hour in direct wages if that amount plus the tips received equals at least the federal minimum wage, the employee retains all tips and the employee customarily and regularly receives more than $30 a month in tips. If an employee's tips combined with the employer's direct wages of at least $2.13 an hour do not equal the federal minimum hourly wage, the employer must make up the difference.


It's is inappropriate to equate a waiter's situation with those of a pharmacy assistant, doctor or nurse who are not tipped. Custom has created this situation where waiters are paid a minimal amount and make the majority of their income from tips, and eating out is your acceptance of it.

If restaurateurs were required to pay a living wage to their staff, eliminating tipping, meal prices would increase more than 15%-20% because an employer also has to pay payroll taxes, federal and state unemployment taxes and, typically, other benefits.

In addition, many waiters would be up in arms because they make more under the current system than they would as an untipped employee. (I realize that many are not in this situation as well).

I like to eat out. As a result, I have accepted that tipping is part of the cost of the meal just as the meal tax food and drink costs. I'm not suggesting tipping should be mindless. If service is bad the tip should reflect it.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-14-2006, 01:51 PM   #53
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I had a horrible experience in Swiss Chalet on at least 2 seperate occasions! Both times the food was undercooked and this was dangerous as well as unappetizing. It was chicken and this was very unprofessional and terrible!
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Old 10-14-2006, 02:26 PM   #54
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Originally Posted by marmalady
Isn't it frustrating? I will say, however, that the waiter usually doesn't have control over comping, or adjusting your price; that's up to the hostess or manager.
Since when does a hostess (the person who seats you) have control over comping a meal?
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Old 10-14-2006, 04:08 PM   #55
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Originally Posted by Ellen
I have read this thread with much interest. Real estate agents get a % of the selling price, as the housing price goes up, so do the %ages. Every person in this country gets paid a minimum wage. Any tipping is considered icing. We don't tip the pharmacy assistant, the dr. the nurse. We don't tip the plumber or the electrician. Why the waiter? S/he is already paid a wage. Some of the hotel or restaurants include a service charge as a separate item, I will not pay it. If the service has been superior I might leave some money, but not 20%. I consider it a distortion of meal cost. And others are right, why not 100%. Why not really fleece the customer. Goodness, why not leave 200%. I think tipping should be very much to the customers discretion, and if the waiters want more they should seek better paid employment. However, if the waiter proves to be a delightful addition to the meal I will leave a gratuity.
when I've left a less than stellar tip, I'v had the waiter come outside, and yell at me as I'm getting in my car, "thanks, thanks a lot!">>>now that is wrong.........no one knows another persons financial status and these bus drivers that say over and over again, "it's okay to tip the driver, it's okay to tip the driver , it's okay to tip the driver"..................wrong wrong wrong
...Trials travel best when you're taking the transportation known as prayer...SLRC
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Old 10-14-2006, 05:55 PM   #56
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Originally Posted by GB
Yeah around here 20% is the norm (at least with the people I know), and actually it is even usually a little high than that because people often round up to the nearest dollar. I actually can not remember the last time (other than this experience) when I left less than 20%. I am seriously rethinking that practice though based on this thread. I now feel that I should have left 10% or so for this particular waiter.
GB, the only time we tip 20% is when we're at a better than average restaurant; if we're at a chain, or little local pub, we do 15%.
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Old 10-14-2006, 06:02 PM   #57
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Originally Posted by FraidKnot
Since when does a hostess (the person who seats you) have control over comping a meal?
Depends on the restaurant, and the way the management team is set up. At some places I've worked, the host/hostess is actually one of the front end managers - funny how folks work a little cleaner when there's a boss on the floor!

One reason why perhaps (I'm just playing devil's advocate here) tips have increased goes to one of my former posts; it used to be that waitresses did everything, from taking the order to bringing the food to busing the table. Then, if I remember correctly, you started seeing more and more buspersons, 'servers', and go-fers; each of whom get a cut of the tip. Whereas, when I did all the work, I earned that tip and didnt' have to split it with anyone! I even worked one kitchen where the tips were split with the chef and the line!!!
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Old 10-15-2006, 08:13 AM   #58
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Tip experience

I once worked at a restaurant, and when I started there I wondered why not everybody would work at that restaurant, so good was the money we earned! Pay per hour was 8 US dollar, plus each of us got all the tip for ourselves. At the restaurant people did not tip alot, ca 1 doller a table (4 %), but there were great many tables, and we all had 30-50 tables a day. Every day I went home with 30 to 50 US dollars in tip.
The monthly income was huge, but despite this, people just did not want to work there. They all quit, one after the other, and me too in the end. The reason was the boss (off course, what else is new?). Take a really spoiled, and stupid 3 year old, give him a grown up body, and there you have this boss. He just kept nagging out everyones ears, to we all allmost went crazy . Money and tip is not everything, it is not so important for the waiter to get a good tip, if the workingcondisions is good. Now I dont work in restaurants anymore, but I still get a tip once in a while, and in the end of the day I can affortd a soda for my tip. I dont miss the huge tip, and I certanly dont miss my former boss
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Old 10-15-2006, 02:05 PM   #59
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A party of 5 of us went to a local restaurant. When we arrived I introduced myself to the manager (a greasy haired slob) and told him that we were a group from a local marina and we were planning on making a "dinner out" at his place once a month (at least).

We were seated in the center of the dining room, the waiter explained the specials and their prices. He disappeared for quite a while before he came back & took our drink orders (1 bottle of cab, 1 glass of chard., and a beer). He handled that well and took our dinner orders - no "would you like an appetizer before your dinner?".

2 in our party ordered the "surf & turf special" an 8 oz sirloin steak (1 med. & 1 rare) and fried shrimp. 1 ordered fajitas, and 2 ordered prime rib, both rare. The salads arrived - 1 slice of tomato (cut in half), 1 slice of cucumber, and 2 small red onion rings, and boxed croutons on iceberg lettuce (the pale white parts). They brought whipped margarine and some brown and serve bread that hadn't been browned.

The dinners began to arrive - my prime rib was not rare, but barely warm. The veg was the usual mix - parts over cooked but all in all cold. I ordered mashed potatoes because he wasn't sure if they had any bakers left. They were warm, and there was a tablespoon of cream gravy on top.

DH's prime was cooked to the same degree as mine. His veg. was cold too and the meat sauce on his pasta was burnt. A good third of his prime was one huge chunk of fat!!!

The fajitas arrived next, the meat was hot and the peppers and onions were cold. The rice was dried out, hard, and cold. The "special" surf and turf arrived. One steak was well done, the other was medium. Susan sent had cut her steak in half and when she sent it back it came back in two pieces moments later as "fixed". Same steak. Our waiter was busy, so we asked to see the manager - which got us a waitress who claimed to be the manager. She took the plate back to the kitchen, and Bill's plate. She brought Susan a new steak, also cut in half - so the cook could tell if it was done enough!!!!! Bill got a half a steak.

The excuses at the end of the meal were - we ran out of the special so we had to cook the steaks from frozen. There was no excuse for the rest of it. The manager talked to us giving us the "we were in the trenches". I told him that you didn't cut a steak in half to see if it was done - it should be time and touch for a good cook. He also told us that he was "trying" to give Bill and Susan New Yorks - TRYING???? He said he would see what he could do, maybe comp part of the meal. By now the rest of the staff is running around busily - being sure to not even look at our table. We were left to sit for 20 minutes with no hint of what was going to happen. We finally got our waiter's attention - he apologized profusely and we told him we knew it wasn't his fault, he told us that the bill was taken care of. We gave him 19.00 - it wasn't his fault that the food was crap. All I know is that it will be a long time before we go back, if ever.

I was so ticked. One of our party was sick to his stomach after we got home to the marina. The utter and complete lack of concern was really unbelieveable.
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Old 10-16-2006, 08:16 AM   #60
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I am amazed you tipped ANYTHING at all

Do you own a cooking web site? I will buy it from you! Old, new, small, large... PM me if you are interested.
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