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Only in the heartland. Servers make minimum wage in every state that I've ever lived and worked in, and that's just under $10 an hour where I currently live, and it's about to go to $15 an hour. I've worked in both fast food and in a restaurant.
Wrong. Also, again not all servers are female, fast food restaurants are different and this topic is
not about plumbers or the cable guy.
I've seen some places *restaurant, hair, nails* lately that have started requesting tips in cash. Not sure I agree with that. In fact, I've avoided going back. It seems a bit greedy and dishonest.
You might find it unpleasant, but there can be more than one legitimate reason for the request (aside from the factor that they are easier to hide from the IRS).
First, if you are paying by credit card, it's up to the owner (or maybe even an accountant) to funnel the tip to the person who served you. Customers have no way of knowing if that actually happens. Depending on the pay procedure, a salon worker might not even be able to see what individual customers gave them as a tip. Hardly an incentive for them to go the extra mile, if you ask me. Sometimes, salons don't even give the worker the particular tip they earned; tips are all just put into a group kitty that is split among the entire staff by whatever share the owner has worked out with that particular worker.
Second, when tips are charged on a card, a portion of that total bill goes to the credit card company (which can range from 2% to more than 5%, depending on volume of sales, among other factors). That means money is being subtracted from that tip, which goes to VISA or AmEx or wherever. I'm doubt you meant to tip a financial giant for good service, but when you charge a tip you do that, unless an exceptionally kind business owner makes up for it to his or her workers.
Needless to say, cash tips handed directly to servers, salon workers, drivers, landscapers, etc., are enormously appreciated.
It varies per situation... whether or no I'm working, if I'm still within my outside food budget, social calls, using up coupons/taking advantage of other discounts, but given all variables equal, I found myself eating out much less (gradually) ever since the new tipping norm went from 15% to 20%. Anybody else find themselves doing the same thing?
Some people say to eat out as much as I did and to just tip at/around 15% then, as if you eat out less, that's still less tip they're getting in the end. However, I'd rather do it the other way... go out less and tip at the new 20% instead. I figured those it affects would appreciate this more. I know an "old timer" who still remembers when a 10% was the norm and he had a similar reaction as I did.
I tip 15% unless it is exceptional service, it is your choice on how much you leave as a tip. Having been a waitress, I expect excellent service as that is what a tip is paid on. As an example, if I do not get a napkin with my drink I tip 10%, sorry for the server, but poor management has not trained them properly. I tell the waitress why and normally ask to speak with management. You tip according to the service you get not the norm.
What state is that? I know when I worked as a server I got $25 a shift. Period. That isn't something you can live off of.
In MD your are required to pay a percentage of the minim wage, which is not much, but being a waitress is also a profession and if you are good and in the right location you will do well, speaking from experience as a cocktail waitress.
I tip between 15 and 20%. If the waiter did the absolute minimum required to ensure that my visit was merely acceptable - they get 15%. Their tip goes up depending on how much better than "acceptable" the services was.
If the waiter did -less- than the absolute minimum required to ensure that my visit was merely acceptable, then they get no tip, AND I explain to the manager why their waiter just got no tip. If they performed a particularly spectacular job with their service, they get the 20% AND I make sure the manager knows that this one guest was really happy with the service and looks forward to repeat visits, hopefully with that server assigned to my table.
All of the above is regardless of the quality of the food. If the food's no good, the waiter shouldn't suffer for it. But I will let the server know the food wasn't good and if the server is unable to get it corrected in the kitchen I'll let the manager know that the quality of the food was sub-par, and I'll tell them exactly what it was that I didn't like. They can't fix something if no one tells them it's broken.
How is that wrong? even your link shows that every state I've ever lived in pays the full minimum wage. Also, my points are relevant to the discussion.
How is that wrong? even your link shows that every state I've ever lived in pays the full minimum wage. Also, my points are relevant to the discussion.
OK, then you live in one of the higher paying states, but there are 7 of those out of 50.
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and he had a similar reaction as I did.