GB
Chief Eating Officer
I bet you are right Andy.
Gary: you are right. leaving pennies sends no message unless you TELL someone what was amiss. It's important to do that. Talk to the owner if that person is on premise, or the manager. If it's a chain, go on-line when you get home and email their customer service.GB said:I have been thinking about this topic a lot since I made this post. You all have convinced me that a smaller tip would have been the right course of action. I now agree with that.
But...now I am looking at it from the other side and wondering if it would really even make a difference. We are all saying that we need to send a message, by way of a small tip, that the service was not up to par. What I am now wondering though is if this message would really get across or if the waiter would just think he was being stiffed or short tipped. I have been on a number of websites where waiters and waitresses moan and groan about their jobs and getting bad tips. It is rare to ever hear any of them on these websites say that they deserved a bad tip. It is always the customers fault. Now to be fair to the waitstaff, I have seen a lot of people tip very poorly so I don't doubt it happens, but I am just wondering if the message actually gets through when it is mean to show how bad the service was.
This is actually just an urban legend. See here for more info.Always Hungry said:To Insure Prompt(proper) Service......that is what tips really was based on.
Ellen said:...Every person in this country gets paid a minimum wage...
marmalady said: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.
Ellen said: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.
GB said: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.
FraidKnot said:Since when does a hostess (the person who seats you) have control over comping a meal?