Is this normal restaurant BS? (tipping thread 2.0)

[billabongcr 5,000+ posts]

I'm an idiot?Your the one lying to a forum about going to the movies. //content.invisioncic.com/y282845/emoticons/laugh.gif.48439b2acf2cfca21620f01e7f77d1e4.gif

I'm done with this thread. *OHH SNAP!*

//content.invisioncic.com/y282845/emoticons/laugh.gif.48439b2acf2cfca21620f01e7f77d1e4.gif

It was fun ****ing with fagdreadboy and the rest of you tools.

rriigghhtt. so pretty much summed up as:

me > you

actually around here there are very, very few male bartenders in the popular bars/clubs
chicks bring in money, guys don't

usually true in 95% of cases. i dont dispute that. but also, if you look, in most places you will find a female bartender with a male barback..so everyone gets who they want in douchebag cases such as this.

who lied about going to the movies?

apparently me? //content.invisioncic.com/y282845/emoticons/confused.gif.e820e0216602db4765798ac39d28caa9.gif

watched casino royale with the parentals

It's okay to not want to tip. I don't.
But you don't have to be a dick about it.

word.

 

[Jameseypoo 5,000+ posts]

my new name is fagdreadboy //content.invisioncic.com/y282845/emoticons/fyi.gif.9f1f679348da7204ce960cfc74bca8e0.gif

 

[IgnoreMe 5,000+ posts]

holy ****... i didnt know this place charged 8 bucks for 1 tiny *** shot of tequila //content.invisioncic.com/y282845/emoticons/crap.gif.7f4dd41e3e9b23fbd170a1ee6f65cecc.gif

$20 for two shots FTMFL

 

[iagrdshaka 5,000+ posts]

holy ****... i didnt know this place charged 8 bucks for 1 tiny *** shot of tequila //content.invisioncic.com/y282845/emoticons/crap.gif.7f4dd41e3e9b23fbd170a1ee6f65cecc.gif
$20 for two shots FTMFL

ouch

epic fail

 

[Jameseypoo 5,000+ posts]

You would've saved $1.28 if you had them on the check with the 17% gratuity //content.invisioncic.com/y282845/emoticons/smile.gif.1ebc41e1811405b213edfc4622c41e27.gif

 

[Flipx99 5,000+ posts]

I thought about this for a while and here is why I have such a big problem with tipping and avoid processes that suggest it.

I put very high value on every dollar I spend. Whether that dollar is spent on a tip or a candy bar....I try to get the most for my money. And I think $3 or $4 is a lot of money. I do. I know some of you are such bollars that $3 or $4 isn't a lot, but it is to me. But where I have the problem is that the service at a particular resturant shouldn't be dependant on the food I order, but on the value of the service I get. So I try to base it off that. If the service is pretty good, I may tip the same $3 or $4, which could constitute a 30 - 40% tip. But if I do the same thing on a $50 meal, I appear to be a bad tipper.

The server does not understand that I place a higher value on my money than the average customer. If I give a $4 tip, that is a lot. Unfortunately, that isn't effectively communicated.

 

[squeak9798 5,000+ posts]

Unfortunately, that isn't effectively communicated.

You should just have it drawn up on a business card and leave the card along with your tip.

 

[wj94 10+ year member]

I didn't read the whole thread but keep in mind your server has to tip out 3-5% of their total sales to the hosts/bartenders/etc in most restaurants. If you only leave $3 on $50, that's more like $1.50 to the server if they tip out 3%. After tax, they're down to $1. Sweet tip, *******.

 

[Flipx99 5,000+ posts]

I didn't read the whole thread but keep in mind your server has to tip out 3-5% of their total sales to the hosts/bartenders/etc in most restaurants. If you only leave $3 on $50, that's more like $1.50 to the server if they tip out 3%. After tax, they're down to $1. Sweet tip, *******.

But wouldn't it be the same as leaving $3 on a $10 sale? If I order an entree, the process would be the same, would it not?

Why would they tip to a bartender if not every customer gets a drink? I could certainly understand tip sharing if the customer ordered drinks. However, I tip separately for the bartender if the drinks contain an above average amount of alcohol. Now I know I am double-tipping and will end this practice.

 

[jdc753 10+ year member]

I thought about this for a while and here is why I have such a big problem with tipping and avoid processes that suggest it.

I put very high value on every dollar I spend. Whether that dollar is spent on a tip or a candy bar....I try to get the most for my money. And I think $3 or $4 is a lot of money. I do. I know some of you are such bollars that $3 or $4 isn't a lot, but it is to me. But where I have the problem is that the service at a particular resturant shouldn't be dependant on the food I order, but on the value of the service I get. So I try to base it off that. If the service is pretty good, I may tip the same $3 or $4, which could constitute a 30 - 40% tip. But if I do the same thing on a $50 meal, I appear to be a bad tipper.

The server does not understand that I place a higher value on my money than the average customer. If I give a $4 tip, that is a lot. Unfortunately, that isn't effectively communicated.

This is exactly the same way I feel, I don't understand leaving it as a percentage, go to a fancy restaurant and order a single plate that cost $30 and a single drink for $5 and all of a sudden you have to pay more for the service where instead you went to Applebee's and got your entire meal for $15 however it was all the same single plate item and single drink said and done. When the bills start to get higher yet there is little to nothing extra for work then I would start to cut back the % of the tip, however if the bill was high due to like 500 little items then I feel more work was done on the part of the server and I would feel fine giving a bigger % tip.

For example I went to this "family style buffet" place where you don't really order they just bring plates of chicken, salad, pasta and fries and everyone was drinking water with pitchers on the table. When the bill comes to $200 for the I don't feel like giving the same tip as if we were at a standard restaurant were each person was served individually on a plate to plate and drink to drink basis.

 

[delvryboy 5,000+ posts]

cook? probably the best value>dollar ratio you will find. //content.invisioncic.com/y282845/emoticons/fyi.gif.9f1f679348da7204ce960cfc74bca8e0.gif

 

[Flipx99 5,000+ posts]

This is exactly the same way I feel, I don't understand leaving it as a percentage, go to a fancy restaurant and order a single plate that cost $30 and a single drink for $5 and all of a sudden you have to pay more for the service where instead you went to Applebee's and got your entire meal for $15 however it was all the same single plate item and single drink said and done. When the bills start to get higher yet there is little to nothing extra for work then I would start to cut back the % of the tip, however if the bill was high due to like 500 little items then I feel more work was done on the part of the server and I would feel fine giving a bigger % tip.
For example I went to this "family style buffet" place where you don't really order they just bring plates of chicken, salad, pasta and fries and everyone was drinking water with pitchers on the table. When the bill comes to $200 for the I don't feel like giving the same tip as if we were at a standard restaurant were each person was served individually on a plate to plate and drink to drink basis.

Exactly...no one mentioned the buffets. The local chinese one makes you refill your own drink. They do remove plates and bring you a bill. I tip $1 and the change.

 

[wj94 10+ year member]

But wouldn't it be the same as leaving $3 on a $10 sale? If I order an entree, the process would be the same, would it not?
Why would they tip to a bartender if not every customer gets a drink? I could certainly understand tip sharing if the customer ordered drinks. However, I tip separately for the bartender if the drinks contain an above average amount of alcohol. Now I know I am double-tipping and will end this practice.

No. If the check is $10, the server loses 30 cents on a tipout. If the check is $50, the server loses $1.50 on a tipout. There is no way around this for a server, it comes off their total sales, not their actual tips. Some restaurants allow the servers to tip out a percentage of their bar sales (generally 5%) but most just do an all-inclusive 3% tipout. The tipout is 5% at high-end places like Ruth's Chris and Morton's, which can easily end up costing the server $50-100. Stop being so cheap, christ.

 

[Jameseypoo 5,000+ posts]

True. Like I said in a previous thread... if my sales for the day are $1,000, then I end up tipping out $25-30. Yes, $30 of my tips go to the busser(s).

 

[Flipx99 5,000+ posts]

No. If the check is $10, the server loses 30 cents on a tipout. If the check is $50, the server loses $1.50 on a tipout. There is no way around this for a server, it comes off their total sales, not their actual tips. Some restaurants allow the servers to tip out a percentage of their bar sales (generally 5%) but most just do an all-inclusive 3% tipout. The tipout is 5% at high-end places like Ruth's Chris and Morton's, which can easily end up costing the server $50-100. Stop being so cheap, christ.

That's craziness.

I never knew this...I guess that is why the guy at the bar looked at me strangely when I would tip him separately, as usually I spend more on drinks than I do on the food....I was double-tipping him.

This will only reinforce my non-going to those type of resturants if they want to implement such ridiculous policies....thanks for the eye opener.