"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking > Road Food
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-10-2019, 02:04 AM   #1
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,949
Another thread about tipping...

Like Larry, I don't like automatic tips on bills. But, I only have seen that on big tables full of people. Waiters often get stiffed on big tables, because the cheap-ass people can hide in the weeds. I have, many times, been the "collector" for a large table, and have had to pay out big time to make up for the people who barely covered a ten-percent tip -- some who haven't tipped at all. I'm sure a few of you have been there before. That's why we have automatic tips on big groups.

It should never be applied to a couple or small family. That's just not right.

I am a 20-percent tipper. If I get good service, and bad food, I take care of the waiter/waitress and don't come back to the restaurant.

If The wait staff does a bad job because they are seriously understaffed, I don't blame the person who served my table. I blame the nimrod who cut costs by making the waitstaff try to do too much.

The only time I get cheap on the tip is if the waitperson has an attitude. It may be justified -- just found out their significant other is cheating on them. But, that's not my fault. Call in sick, get drunk. Don't take it out on me.

Otherwise, I understand what food servers go through, and that 90-percent of their income is tips. I have no problem with one of them that the food sucked, and then giving them a 20-percent tip, if they did their job. They didn't cook the bad food, they just served it.

What do you guys think?

CD

__________________

__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 02-10-2019, 06:18 AM   #2
Executive Chef
 
Just Cooking's Avatar
 
Join Date: Mar 2017
Location: Springfield, MO
Posts: 2,924
I agree with all you post about tipping cd..

Its always about the individual server with me..

One thing I do differently in Missouri as opposed to when I lived in California is, I tip better here.. The overall restaurant prices here are much lower than Cali... This affords me to be more generous to those who give good service.. 20% is my standard but, I will go way over that if we are really treated to good service..

Ross
__________________

__________________
Disclaimer: My experiences may not be as someone else might think correct.. Life goes on..
Just Cooking is offline   Reply With Quote
Old 02-10-2019, 08:28 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,074
I generally agree as well. When we used to go to Aruba every year, we were faced with some restaurants that added a 15% "service charge" to the check. That was an automatic tip. The servers tried to tell you they didn't see that and that we should tip them in cash! I would add to the 15% to make it a reasonable tip. At the same time there were restaurants that did not add the SC. We just tipped as usual.

As I mentioned in Larry's thread, I think tipping should be eliminated. Restaurants should pay a living wage and adjust their prices.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-10-2019, 08:48 AM   #4
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,288
That’s what is happening here in Ontario. They have raised the minimum wage so everybody got a raise. Subsequently, prices go up, though. And because of this tips go down...i think if they raised wages, people would actually make this a career choice and many would do a better job. Right now, people are just eyeing a paycheck and thinking of the day when they can get out of there. It’s not doing anybody any favors. Diners, owners and wait staff alike..
Rocklobster is offline   Reply With Quote
Old 02-10-2019, 09:04 AM   #5
Senior Cook
 
Join Date: Jan 2019
Location: South Florida
Posts: 349
I have a question about tipping but not in a restaurant. What should you tip a person that delivers food to your home when there is a delivery charge that you were told goes to the deliverer?
cookieee is offline   Reply With Quote
Old 02-10-2019, 09:39 AM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,376
Send a message via Skype™ to taxlady
Quote:
Originally Posted by cookieee View Post
I have a question about tipping but not in a restaurant. What should you tip a person that delivers food to your home when there is a delivery charge that you were told goes to the deliverer?
I would tip them anyways. I assume that if the delivery fee goes to the delivery person, it is probably all they are getting paid, no salary. That's how it works if the person works through Uber Eats.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-10-2019, 10:24 AM   #7
Senior Cook
 
Join Date: Jan 2019
Location: South Florida
Posts: 349
Quote:
Originally Posted by taxlady View Post
I would tip them anyways. I assume that if the delivery fee goes to the delivery person, it is probably all they are getting paid, no salary. That's how it works if the person works through Uber Eats.
I guess I should have made my question clearer? By "WHAT should you tip" I meant, would it be ok to deduct the delivery charge from the tip? Say you would tip $5 and the delivery fee is $2, is it ok to give a tip of $3? Assuming you are not stinking rich. lol
cookieee is offline   Reply With Quote
Old 02-10-2019, 10:59 AM   #8
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 12,977
Yeah, bad attitude irks me more than anything else, but I still tip. And if I'm still annoyed the next day I'll leave an online review reflecting that.
roadfix is offline   Reply With Quote
Old 02-10-2019, 11:17 AM   #9
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,288
Franchises have really taken a tole on quality of food and sevice. Striving to pay shareholders and corporate management has them cutting corners on food and staff. It all has an effect on the overall experience. People expect to get as much as they can but spend as little as they can. It erodes the whole profession.
Rocklobster is offline   Reply With Quote
Old 02-10-2019, 07:42 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,236
I agree with everything you said Casey.


I have a point about groups however. I lunch with 7 ladies every Tuesday, and we always ask for separate checks because we're not there to try and figure out who owes what. It's not our job, it's theirs. I've noticed that we all tip well because of it. If a server balks at separate checks we get over it but never go back there, and tell management why.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.