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I don't know why other than the fact I'd feel like an ass for leaving a $4 tip on an $85 bill.
Quote:
Originally Posted by CaptainNJ
so did anyone figure out why a waiter in a high priced restaurant earns more than a lesser priced restaurant?
they work less tables with slower turnover? more staff per table?
don't know but I will say the service I get is totally different at Mortons steakhouse than say at a TGI fridays. Yes it's noticeable.
When one of my good friends passed the Pa bar we went to a local steakhouse called savoy's pretty pricey and I gotta tell you the server Steve, (I still remember his name 5 years later) darn near fell over his feet serving us. INCLUDING running a few stores down from the restaurant to get one of our lactose intolerant friends water ice instead of ice cream. our bill was ~ 500 bucks, we tipped him something like 33%. he earned every cent of it.
now my problem is I don't eat at that caliber enough times to really say, only once this year and that was for my son's college graduation dinner.
Lol... some of you people make it sound like it’s “you” paying them the 15.00 an hour... and then having to tip them.
( and would probably be crying like stuck pigs if you were doing that job and got stiffed on your tip.)
so did anyone figure out why a waiter in a high priced restaurant earns more than a lesser priced restaurant?
Waiters in upscale places are required to have more experience and be very good at what they do. These restaurants won't hire just anyone who walks in off the street.
I agree with pretty much all of this. I think full service restaurants will go the way of full service gas stations. Remember those places, usually 4 pumps, when a couple guys would come out in uniform to check your oil, tires, clean your windshield, fill’er up and then give you green stamps on top of it all? Now it’s a place with a dozen+ self serve pumps and a bored kid sitting in a booth behind bullet proof glass.
Some grocery stores have pretty good prepared food sections now. We have eaten in those stores a few times actually (e.g. Wegmans, Whole Foods, Giant Eagle)
No they will not. We ate at Qdobas yesterday. I much prefer being waiting on which comes with the restaurant having a certain level of cleanliness.
don't know but I will say the service I get is totally different at Mortons steakhouse than say at a TGI fridays. Yes it's noticeable.
When one of my good friends passed the Pa bar we went to a local steakhouse called savoy's pretty pricey and I gotta tell you the server Steve, (I still remember his name 5 years later) darn near fell over his feet serving us. INCLUDING running a few stores down from the restaurant to get one of our lactose intolerant friends water ice instead of ice cream. our bill was ~ 500 bucks, we tipped him something like 33%. he earned every cent of it.
now my problem is I don't eat at that caliber enough times to really say, only once this year and that was for my son's college graduation dinner.
mortons is my favorite of the high end chain steakhouses.
i agree, that generally you are getting a better quality server in a more upscale place. but that isnt always the case. sometimes i feel like that and sometimes i feel like its the same server, maybe a bit more polished.
i never complain about it and i tip everyone more than fairly. but i often dont really think im getting better service than i would with a substantially less expensive meal.
No they will not. We ate at Qdobas yesterday. I much prefer being waiting on which comes with the restaurant having a certain level of cleanliness.
and qdoba is my favorite of those fast food mexican places.
how things are today, i definitely sometimes want a server and sometimes i want to go to a counter and get my food. i could see servers being mostly replaced by a table based kiosk. they would just come with food or as requested for assistance.
Lol... some of you people make it sound like it’s “you” paying them the 15.00 an hour... and then having to tip them.
( and would probably be crying like stuck pigs if you were doing that job and got stiffed on your tip.)
Many of my friends and I all worked in food related jobs during high school and college. I personally did not consider it a good place to make a living, which inspired me to complete the university degree program. But seems like now that people are making it a life-long career and expecting more from it.
Lol... some of you people make it sound like it’s “you” paying them the 15.00 an hour... and then having to tip them.
( and would probably be crying like stuck pigs if you were doing that job and got stiffed on your tip.)
Amen.
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