No, **** you. The logic people bring to this thread is, "I tip xyz because his employer doesn't pay him a full wage; I don't tip abc because he makes minimum wage or better. It's common sense who's a tipped employee and who's not, so tip those who are."

I tip, and I tip better than most, but the argument of "you should subsidize the exploitation of employees by blindly tipping because these kids are broke and I used to be a server" isn't a very sound one.

Why are tip jars popping up all over the place in the oddest of places? Because employers are watching. If that kid can get and extra $2 an hour, he'll cut future hourly employees by $2/hr.

Interesting. I usually tip on pick-up because I feel the kitchen did the same amount of work as they would have had I eaten in and I want to make sure they are compensated for that. If they aren't given a portion of the tips then I would definitely feel less obliged to tip on pickup. In my opinion the kitchen should get the majority of pick-up tips.

as somebody who owns a cafe/coffee shop I'll chime in...gotta run tho so itll be short.

We take your order at the counter and deliver your food. We will pick up your dishes if you leave them there but most of our regulars just grab them and put them in a bustub and empty their trash in the trash can (thank you). That said, I can't afford to pay employees more than min. wage or a couple bucks more...and my brother and I who work 40 hours a week don't make a ton either....throw a buck or 2 down for a meal for a tip. One dollar per meal when you get your food delivered to you isn't breaking you but if everybody does it, it def adds up to our bottom line. It could turn an 8$ an hour job into an 11-12$ an hour job which lets people have enough money to maybe make rent, or pay a car payment.

As far as takeout goes, its extra work, and takes special time for us to stop what we are doing to take your order, and slows up our service to other customers. Same deal imo. A buck per sandwich or salad is completely reasonable.

I don't do it on merit, or amount of order. I just throw my change in their tip jar or a dollar if the change is miniscule at Subway, Chipotle, Quedoba. It helps people who are trying to make a living earn a reasonable wage as some small restaurants that aren't chains can't afford to pay their employees those extra few bucks an hour.

If you are poor and eat Subway as your "night out" well ok...but anybody who makes a decent wage in the corporate world...quit being a cheap bastard

I like how you simply ignore your role in the exploitation of those employees. "Yeah, the employer is ****ing them over and not paying them, but wtf, that's not my problem just b/c I benefit from their cheap labor!" Nice. That's nice.

Reading comprehension fail? I said I tip better than most. The customer is being exploited, as well. Read the coffee shop owner's reasoning as to why.

You seem to have not understood the meaning of your own post.

No, I don't understand your interpretation of the meaning of my post.

tip pooling is weird, no chance I would want to work at a place with that. Talking about waiting tables at least, seen plenty of places where bartenders pool

pooling sucks for hustlers, much like dealing cash games.

it rewards the ****sticks.

the flipside is if you don't pool tips, everyone is very adversarial, and that sucks for everyone involved. including employers and patrons.

Have only heard of things being adversarial in 1-2 high-end restaurants. Any other situation I've heard of or experienced isn't like that.

absolutely. just on a quick thought i can think of say 5or6 places currently where i'm happy to go sit down but will also order carry-out as well. they tend to be places i really like but for whatever reason i/we want carry-out. i tend to tip better(imo)there because i think they notice that...and so when i do call it in they know me/ we get treated well.

Pooling tips in my restaurant isn't standard, although the new GM is pushing for it. It's necessary during certain times like last weekend (Graduation/Mother's Day) where some servers will have parties of 10-20+ dropping a ton of cash on wine etc. while others are stuck serving the smaller parties/walk ins. It's absolutely essential. It gets everyone on board with doing what is necessary to get through the service regardless of your section. Everyone ends up doing everything.

As a whole during the day to day standard operation I feel like better servers should get slightly better sections etc. and not pool but usually as long as the covers (# of people served) roughly even out adversarial/jealous situations can pretty much be avoided.

In a restaurant you're part of a team, and when you start skimping on the work you put in because you're pooling tips everyone notices and that will bite you in the ass in the long run.

some really lousy tippers at WSOP this year. saw one guy get a coffee and three waters (which he stuffed into his backpack) and only give the waitress one dollar. does anyone ever call people like this out?

That was egregious enough for you to feel the need to bump this thread?

I have no issue with that. it's free drinks, you are tipping the waitress for bringing them to you. i would probably have given $2 but i have no issue with it

yeah, a little low, but not something to complain about

but it's the internet!

Facebook tells me people are mad over this.



Cliffs: Party of 8 waited an hour for their food; left no tip

https://www.facebook.com/topic/Belma...08208512533709

Depends on how the waitress handled it. If she wasn't giving updates at all and they were chilling waiting, I don't think it's that out of line. If she was coming by saying "sorry, the kitchen is backed up...", it's probably out of line.

At our restaurant, our customers are such impatient fat ****s that after 15 minutes, I'll let them know that their food should hopefully be up soon and if it's not up by 20 minutes then I'm over there apologizing and offering them free soup and salad. By 25 minutes, I've got my manager over there apologizing and offering them free dessert.

An hour is insane. If the server kept them informed, and the manager also made several trips to the table, it still doesn't excuse it but at least they did everything in their power. It still wouldn't excuse leaving no tip though. The correct way for the customer to handle it would be to get the # of the higher ups and put in a complaint the next day.

It's also entirely possible that at this particular table, one or two of the entrees got held up for an hour but everyone else got their food in timely fashion. Also $112 for a party of 8?

Who cares

Little under 15 dollars per person. Probably at a place like chili's or applebees or something with some 10 dollar entrees and a drink. I think you're right here, it's up to the waitress to rectify the situation and saying the food is coming isn't enough. If she doesn't get a manager to comp some ****, she probably shouldn't expect a tip a decent portion of the time.

I'm not sure if a some of the table getting their food on time is better than none. In that situation, a majority of the table finishes their food while one or two people sit their waiting watching people eat.

Link to story. Sounds like she did her job. Management needs to step up and comp some drinks or dessert.

The customers were probably just looking for a reason to not tip.

As Minimum Wages Rise, Restaurants Say No to Tips, Yes to Higher Prices

I don't think you can conclude that stiffing after an hour long wait, which some think is justified, is customers looking for a reason not to tip.