Let's Talk Tipping

[latino World order]

Do restaurants that add a gratuity percentage to the bill use that in its entirety for the server?

 

[Nate DaMac]

I used to run the display window when I was a "Grillmaster" at Ryan's. I got a lot of customer complaints but never about my food. I cooked the shit out of some steak. I didn't have to rely on tips so I didn't have to deal with any of their shit.

 

[Richard Blonoff]

The only places I've ever been to that do that only do it when you have a party of six or more.

 

[shattered dreams]

I used to run the display window when I was a "Grillmaster" at Ryan's. I got a lot of customer complaints but never about my food. I cooked the shit out of some steak. I didn't have to rely on tips so I didn't have to deal with any of their shit.

Sounds like some funny stories, what is the best one(s)?

 

[Nate DaMac]

Sounds like some funny stories, what is the best one(s)?

There weren't a lot of verbal confrontations. People would be rude and I would just walk away and leave them standing at the window. There was one guy who used to complain about me constantly because I refused to call him sir.

 

[shattered dreams]

I do get mad when you uppity negros won't call me sir.

 

[Harthan]

I start at 20% at restaurants and adjust accordingly. I usually don't deviate from it; very few servers make me feel very strongly one way or the other.

The only other tipping activity I engage in regularly is hair cuts, and I usually just do whatever feels right there. On like a ten dollar haircut it's usually a few bucks, usually out of the change I get back. I have no idea what's actually normal/appropriate there.

 

[klunderbunker]

I do a buck on a ten dollar haircut. Always have.

 

[It's...Baylariat!]

Thats THEIR JOB THEY SIGNED UP FOR though. The majority of their income is untracked, non taxable, 100% profit for them. Its easy to rack up very solid money on a day to day basis for that, simply for talking to people, being attentive, and having a positive disposition. I think all of you have a bit of unfounded pity for this group.

Exactly. They weren't forced to take the job. They're going to have bad days, just like at any job, but the difference is that one day can make the whole week better because of one or two huge tips.

I start at 20% at restaurants and adjust accordingly. I usually don't deviate from it; very few servers make me feel very strongly one way or the other.

The only other tipping activity I engage in regularly is hair cuts, and I usually just do whatever feels right there. On like a ten dollar haircut it's usually a few bucks, usually out of the change I get back. I have no idea what's actually normal/appropriate there.

I've never tipped on a haircut. Didn't know that was a thing nowadays.

And I typically go based on my current money situation and how good/bad the service is. I've stiffed a few because of awful service. I don't ask for much, but I do ask for proper attention being paid and my food not being cold.

I left a new girl 50 bucks as a tip one time because of how terrible of a night she was having. She was new, as what was told by the hostess and I could hear her being bombarded by her tables due to things that weren't really her fault. She did the best she could under her circumstances and then she broke down and walked to the back once she brought my check to me.

If it was a ploy on her part, well played. But I didn't think it was, so I left her 50 on the dot, plus my bill. It was poker money, so it was no big deal. I might have kept her from suicide or killing someone for all I know.

 

[klunderbunker]

Something I've wondered about restaurants: why is the bill there called a check? Everywhere else if you're given a check, usually that means you're getting money, not being asked for it. Is it called a check elsewhere or just in restaurants?

 

[Nate DaMac]

Something I've wondered about restaurants: why is the bill there called a check? Everywhere else if you're given a check, usually that means you're getting money, not being asked for it. Is it called a check elsewhere or just in restaurants?

 

[It's...Baylariat!]

And what's the deal with airplane peanuts?

 

[klunderbunker]

Just for that, it's another month before I do your name change.

 

[Nate DaMac]

Hey, I wasn't making fun. You set up a Seinfeld bit.

 

[klunderbunker]

I know, but at least get a better comedian.

 

[Nate DaMac]

I dislike Seinfeld.

 

[klunderbunker]

Go with this guy.

 

[Miko]

If I've dropped a particularly deadly turd in the toilets I'll tip a bit extra and hope it goes to the cleaner.

Generally I just chuck money at the staff, I won't leave it on the tables because this one time this oily manager with a evil grin asked me to leave any tips for staff with him, so naturally I gave it to the waitress when he wasn't looking. My haircuts are cheap, so she gets the change.

 

[Shocky]

Dine In - I start at 18%, and I go up and down based on the service I get. I'm not asking for a blowjob, but someone that at least will take the time to appear friendly.

Delivery - Depends on how quick I get that shit (and I know weekends will be longer).

Tip Jar - Fuck Off

Carry Out - Fuck Off as well. One of my good friends was a hostess at a restaurant, and we would butt heads all of the time over this. I'm doing the work by picking the crap up, why should I pay someone extra to take my money at the register?

 

[justinsayne]

We used to have a Starbucks that had a tip bucket at the window, I guess that ended when some guy grabbed it & drove off while picking up his order one day. That Starbucks eventually went out of business.

Dine-In I typically leave 18-20%, if they're busy & still doing a good job I might give them an extra $1-2 on top of that

Carry-out I'll leave a couple bucks if it's a big order & they actually have it all ready & everything is correct when I pick it up

Delivery I don't tip cause I never order delivery, most of the places around me that deliver are just a few blocks away.

 

[Rayne]

Dine-in: Start at 20% and go up and down from there. I've worked in enough restaurants in my time and that shit fucking sucks. Plus, the math is quicker.

Delivery: The first time I order from somewhere, I'll tip well regardless. The second time and thereafter, it's based on how fast my food gets there. When that delivery driver loads up his car, I want my pizza on the top.

Tip jar: The change from the bill. I'll hold onto the quarters sometimes, because one, you're just getting me a coffee (although something like a blended latte is worth tipping for), and two, quarters run everything in this country that $100's can't.

Carry-out: Almost never. If it's carry-out from a good restaurant, and not Chinese or something, I'll tip the kitchen- a lot of restaurants in my city have been built lately with a small carry-out area attached to the kitchen.

 

[Dirk]

I add 10%, then round up the total to the nearest R10.

 

[The 1-2-3 Killam]

Generally, I tip more than I should. I don't have tons of money either, so it's not actually the best moral high ground I can have at this point in my life. Habit I picked up from a friend of mine, who tips like 80% when he has the money. Totally depends on the service, how they treat you, etc. It also depends on the state I am in. For instance, in Illinois there's no set minimum wage for tipped employees, so many of them have to get tips just to make a standard cost of living; even then it's more difficult. In Oregon, you get paid minimum wage plus tips, so it's much easier to earn a living in a food service job. I generally tip more for small businesses who need the money. Like food carts, independent mexican food joints, etc. Totally subjective I guess, and I don't really have a standard tipping procedure.

Also, depends on how close it is to pay day.

 

[Miko]

It also depends on the state I am in.

I am the same, I've actually had people give me money back when I've been completely hammered

 

[Little Jerry Lawler]

I dislike Seinfeld.