Tipping waiters/waitresses

Annoying yes, but look at it this way.
Without tipping, a restaurant manager can't afford to keep nearly enough staff on at all times. In the States, because waitresses or hostesses get paid minimum wage of ~$3.50 (varies), the manager can afford to have three waitresses on compared to only having one on if there were no tipping and waitresses made a
living hourly wage of say $11. Ergo, faster and more prompt service when things are really too busy .. Which is often.. Tipping allows leeway with what percentage the staff is being ran at, employee daily wage costs versus expected sales for the day. Helps keep the owners from running too little staff but helps turn a profit for the owner.

 

Yea this is all true but some places have tip sharing policies (outback steak house and longhorn for example). This means all the tips are collected at the end of the shift and distributed equally among all the servers who worked those hours (very communistic way to run a business). Its bullshit because the server who busts their ass and gets great tips, ends up giving their hard earned money to the person who halfassed their shift. My ex used to be a server at outback and without tip sharing she would have averaged about $13+ per hour each shift, but she really ended up getting around $8 an hour (because the hostess would get some of the tips too and they don't even wait tables...)

 

Exactly what i think.

Btw 2:07 sounds similiar to annoying orange

 

Is tipping 15% minimum really not standard (assuming you're in the US)? For me, it's been kind of an unwritten rule that, unless your service is utterly terrible, 15% is as low as you go. Yeah, you might not have tons of money, but you should include the cost of tipping in eating out when deciding where to go. Otherwise it just makes you "that asshole" who doesn't tip.

 

I saw something on the history channel about why we tip waiters and waitresses. It was pretty interesting, it used to never be considered normal until after the depression and during WWII, then it became an option but even then the waiter did not have a base salary because of tough times. It's just become a norm.

For me I'll tip very well if the person is great at what they're doing, but if I have to sit and wait 15min for my drink to be refilled then for sure I'm gonna bring down the tip. I start them at around 25% and as the meal goes on I lower it based on performance.

 

Waiting a table is only half the battle. The chefs are truly the backbone of any restaurant because they're the one who has to please the customers the most. What's more noticeable, bad service or bad food? Again, what's more important, service or food? Food.

 

In Australia we do not tip at all - it's a stupid system and frankly the cost is much more easily incorporated in to the employee's wage. I refuse to use my own money to subsidise someone's paycheck on an arbitrary social rule.

 

I really hate tipping as I am not in the U.S.

It makes eating out or ordering food hell especially with tax, tipping, another tax, etc.

I really think they should up the prices and pay their waiters more than rely on tipping.

Another thing about tipping which I hate is that if you tip 10% they want 15% and if you tip 15% they always want more.

Probably the most annoying thing is when you're having a business conversation and every 2 minutes the server asks "is the food good?" (indirect way of asking to tip them more).

 

This is part of good service? By your logic, servers doing anything (refilling drinks, getting you xyz, even bringing your food) is tip-mongering, which I think is incorrect.

 

Anywhere else in the world I've been, we call the waiters and waitresses over when we need something, not the other way around. Constant unwarranted interruptions are rude and annoying. Hell, most of the places I went to in Japan either had a touch screen to order or a button to call the waiter.

I might like to point out that waiters are literally meant to wait on you, hence the name. Not be a nuisance.

 

Yeah this is the same in my country.
You call servers and not the other way around.

"Good servers" are those who make sure your food is as you like it (medium- rare, with mushrooms ,etc)

 

Wow this sounds like the future lol. But seriously, I can't think of a time when I've had wait staff disrupt a meal of mine through constant pestering. Maybe I'm just not going to the right places to be met by tip-mongering

 

we dont have this problem @ aus, and i always tipping waitress

 

I usually always tip 20% and rarely have bad service but I'm not picky.

 

It's funny because a 15% tip could be an insult or a complement depending on the person in the United States.

 

Theres also a movie with steve busemi where they explain why they dont tip..cant remember what it was though

 

i tip $10, and leave it at that, doesn't matter if my meal was $5 or $90.

 

I only tip if the food and service was good, and not that much.

 

Where I work we usually get £25 in tips a day ($35ish), which is from approx 50 diners. Tipping is generally not that common, but this is a pub in the UK.

 

In my opinion you don't tip for yourself or for better service, you tip a small amount (I stick to around 10% of the bill) to show your appreciation to the waiters for their hard work and nice approach. I think it's a good thing.