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OT: The News Thread

Getting back to the tipping thing....I remember as a kid going out with family to a steak house in Detroit. There were a lot of us, and I remember being shocked that the tip was 125 bucks. As we went to the car, the waiter followed us out
to the parking lot and asked my father if he was unhappy with the service and held out his hand. Crazy. :eek6:
 
I tip the usual 15-20 dependant on service. I prefer Europe though. The service charge is included in the meal, so you don't tip. I much prefer to pay an extra buck or two for the meal then feel obligated to tip a crappy waitress.
 
Leo Bannister said:
It should be, if you get absolutely shitty service you don't leave a decent tip. But you're right you are pretty much obligated to leave something. I tend to have a rotation of restaurants that I go to and when I do try a new place and the service is shitty there is a good chance I won't be back.
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Maybe I'm in the minority, but I rarely leave the 15-20% tip. It's either little to nothing if they've ruined the experience, or 25-30% if they do a good job.

Tipping everyone a set amount is silly, but I think tipping make sense if you're genuinely deciding the tip size based on the difficulty and quality of the service provided.
 
Deckie007 said:
I tip the usual 15-20 dependant on service. I prefer Europe though. The service charge is included in the meal, so you don't tip. I much prefer to pay an extra buck or two for the meal then feel obligated to tip a crappy waitress.
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Why feel obligated to tip someone who sucks? I don't feel obligated to continue to be employed, let alone get anything 'extra' when I suck at my job. Tips are a thank you for doing your job well. You wouldn't give a christmas card/gift to your mailman or paperboy or whatever if they did poorly.
 
CH1 said:
The salient point is that in Canada and most of the US, waiters are paid below minimum wage. Tips act as a subsidy so the waiters can stay on top of the poverty line but in good, busy restaurants, waiters/bartenders can easily make $500 per night while the cooks slaving in the kitchen make a little more than minimum wage. The current system makes no market sense.
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That's more an issue with underpaid cooks (and not making a reasonable adjustment for cost of things, ie. don't tip someone 10 bucks for bringing a drink just cause it was 50 dollars) than tipping in and of itself being an issue.
 
corksens said:
I'm thinking it has to be a hoax. But can't really find any other info on it...
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Just wait until the same morons are telling them to just imagine a good job. If you imagine that you have a good job, you'll have one.


If this is real, then this:

tumblr_mj5823ohgL1ru74s4o1_500.jpg


is pertinent
 
CH1 said:
The salient point is that in Canada and most of the US, waiters are paid below minimum wage. Tips act as a subsidy so the waiters can stay on top of the poverty line but in good, busy restaurants, waiters/bartenders can easily make $500 per night while the cooks slaving in the kitchen make a little more than minimum wage. The current system makes no market sense.
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Ah, but no.
Yes, wait staff and bartenders' defined minimum wage is less than other jobs, because CCAR assumes they also make tips. But at tax time, they're taxed as if they made the "normal" minimum wage anyway, even if the actual amount of tips does not bring them up to that level.
It's seriously ****ed up.
And in most reputable places, all tips, and I do mean ALL tips, are put into a pot that is split amongst them all, including minimum wage staff behind the scenes. It's more fair that way, since they ALL contributed to the reason the tip was left.
 
I generally tip solely based on service. Whether the food is great or horrible doesn't tend to change the tip... it's all about my actual server.
 
Habspatrol said:
I generally tip solely based on service. Whether the food is great or horrible doesn't tend to change the tip... it's all about my actual server.
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I was at a Jack Astor's with a huge group where the servers were nice and took a loooot of crap from my table (20 person table and some people insisted on switching seats halfway through, all separate bills, couple underage people, etc.). The food itself, however, was garbage. I got served a pulled pork poutine with literally no warmth, even in the very center. So I just asked the server how the bill was divided. They said that it was divided between the wait staff but not the kitchen, so I still tipped 20-25%.

If they'd said some went to the kitchen, I would have lowered my tip.
 
johnunit said:
I was at a Jack Astor's with a huge group where the servers were nice and took a loooot of crap from my table (20 person table and some people insisted on switching seats halfway through, all separate bills, couple underage people, etc.). The food itself, however, was garbage. I got served a pulled pork poutine with literally no warmth, even in the very center. So I just asked the server how the bill was divided. They said that it was divided between the wait staff but not the kitchen, so I still tipped 20-25%.

If they'd said some went to the kitchen, I would have lowered my tip.
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Here's a free tip, just for you.

Don't goto Jack Astors and expect anything other than crap (hot or cold).
 
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