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I'm generally a 20% tipper but my one pet peeve is getting carded at a business dinner. In those cases I only tip 10% and leave a note to the server why they got stiffed.
So, if you look under age 30 and get carded you stiff the waiter who is doing his or her job based on orders from management who cards you to make sure you are over 21. The establishment is interested in keeping their license to sell alcohol. Brilliant reasoning on your part. Brilliant.
Your commission is based on your *sales*. A server's tip is not based on how well they sell the restaurant's food. That comes from the menu and *possibly* a recommendation of the server. Apples and Oranges.
I don't think his/her point was about them selling the food, just that they're most likely getting paid via a tip even if they aren't very good at their job in general.
Not sure if that's the best example though, because someone on a salary or hourly rate is still getting paid even if they aren't very good at their job too.
I don't think his/her point was about them selling the food, just that they're most likely getting paid via a tip even if they aren't very good at their job in general.
Not sure if that's the best example though, because someone on a salary or hourly rate is still getting paid even if they aren't very good at their job too.
Obviously it was an over generalization. My point being, I do not get paid if I do not perform my job duties well. I also have a base salary, so my situation does not apply, but PLENTY of people work on 100% commission, and i've yet to see an article on CNN about sales people.
The plight of the food industry worker drives me nuts. These are meant to be entry level jobs, not a career. I know in the higher end food establishments, this can pay a decent salary if you are good at it. That being said, these problems described here do not happen very often at that level, sure it happens, but things happen in every job. I've lost money due to office politics in my job, and it sucks, but it is what it is.
I tip well, 20% being my starting point. If the food tastes bad, or takes forever due to the chef but the server is still doing their job, it does not effect my tip.
However if the server is not doing their job well.. why on earth should they deserve a good tip??
So, if you look under age 30 and get carded you stiff the waiter who is doing his or her job based on orders from management who cards you to make sure you are over 21. The establishment is interested in keeping their license to sell alcohol. Brilliant reasoning on your part. Brilliant.
90% of servers make the correct judgment of my age and are tipped accordingly. Unfortunately, 10% do not. If the ALE wants servers to work for them, the ALE should pay them. Sometimes, I think servers forget who they are working for.
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Quote:
Originally Posted by Pfalz
I'm generally a 20% tipper but my one pet peeve is getting carded at a business dinner. In those cases I only tip 10% and leave a note to the server why they got stiffed.
That's brilliant. The waiter/waitress is doing his or her job as instructed by his/her boss. Because you look young for your age you use that as an excuse, in your mind, to short the wait-staff. Good going. Brilliant move. I was carded until I was 45. I clearly understood that people were doing their jobs & complied. I usually laughed & thanked them. Just remember what they say about Karma.
I'm generally a 20% tipper but my one pet peeve is getting carded at a business dinner. In those cases I only tip 10% and leave a note to the server why they got stiffed.
Do your business associates (or potential business associates) at these dinners appreciate that you let "pet peeves" drive your transactions with others? How is the server (or anyone else you interact with) to know what your whims are before-hand?
90% of servers make the correct judgment of my age and are tipped accordingly. Unfortunately, 10% do not. If the ALE wants servers to work for them, the ALE should pay them. Sometimes, I think servers forget who they are working for.
Bottom line is they are doing what they are told to do. If you have a problem being asked to show an ID, then take it up with the manager about the restaurant's policies. "Don't blame the messenger!"
I'm generally a 20% tipper but my one pet peeve is getting carded at a business dinner.
WHY? That should be a compliment as well as that is their job. Would you want to get in trouble if you thought someone was old enough, but it turns out they weren't?
Quote:
In those cases I only tip 10% and leave a note to the server why they got stiffed.
Leaving 10% is NOWHERE NEAR, NOWHERE NEAR getting stiffed. Getting stiffed means leaving NOTHING at all. Close to stiff would be anything under a dollar.
I only hope those that leave crappy tips ($1-$3) or stiff your servers go back and they recognize you. I will tell you one thing, I get the royal treatment when I show up at the many places I dine at. Servers remember who takes care of them and they really remember those that do not. I like my food hot and tamper proof, how about you? If you card me, that's an extra $5 !!!
^^ This. Payback is hell, and servers don't forget two kinds of people: bad tippers and very good tippers.
I am glad to be one of the ones who, upon walking through the door, receives a great big smile, a cold and frothy beer sitting in my favorite place at the bar, and my order is already off to the kitchen.
I'd sure hate to be one who has to wait forever for a server, won't get refills, gets their food cold and wrong, and maybe even a little beverage spilled on the offending non-tipper.
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