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Just not the case. Every place we have been to we get separate checks. Two separate checks, each one itemized.
Please pay attention to what I'm saying. I'm saying that POS systems are designed so tables are tabs. That doesn't mean that impossible to do separate checks. In the upper hand corner you will see your table number and check number, one will say something like 25/1 and the other will say something like 25/2. So the check has to be made and split off for you to have separate checks from the get go. And it can be done pretty easily if a) the restaurant is slow b) they don't require manager authorization for a split check c) everyone else around you isn't separating the check as well. But all things accounted for, separate payments on the same check is the best way to expedite service for you and the rest of the patrons around you.
I meant ironic in that by not splitting the check you are not as you put it "giving a high level of service to everyone" - including the check splitters.
To me giving a high level of service is being able to be attentive to my patrons' food and drink needs, so I need to be present on the floor. If I'm spending more time at the POS than making sure I'm present at my tables, the level of service goes down for everyone.
Good grief, there are "High Volume" establishments outside of New York City believe it or not and they are also "High Dollar" and amazingly enough they do separate checks without any whining or crying about sssllloooowww service. We were at one just yesterday for brunch. A GOOD server will do as the customer wishes within reason without all the lip service and blah, blah making an issue out of nothing. It is a simple matter of being efficient and being able to multi task all without the attitude that those who pay part of your salary are an "inconvenience' just because you have to do more than one check. Cripes already, get out of the customer service industry if you really don't want to serve customers properly.
Of course I want to serve customers properly. All of them.
And like I said, it's not always at server discretion. My old restaurant stopped allowing split checks period due to walk outs.
Nobody's trying to ruin your day, is the point. Restaurants and servers bend over backwards to accommodate patrons beyond reason typically, which is why people who work in restaurants are some of the most abused workers. This narcissistic "me, me, me" attitude is the downfall of America.
Next time, why don't you try doing multiple payments and see if it ruins your brunch? My guess is not. You see, I go out to brunch too.
Please pay attention to what I'm saying. I'm saying that POS systems are designed so tables are tabs. That doesn't mean that impossible to do separate checks. In the upper hand corner you will see your table number and check number, one will say something like 25/1 and the other will say something like 25/2. So the check has to be made and split off for you to have separate checks from the get go. And it can be done pretty easily if a) the restaurant is slow b) they don't require manager authorization for a split check c) everyone else around you isn't separating the check as well. But all things accounted for, separate payments on the same check is the best way to expedite service for you and the rest of the patrons around you.
I am hearing what you are saying. Next time we go out to eat together I will try and take a peek for that.
With that said, we give our waitress all the time in the world she needs to take care of what she needs to take care of. If she needs to take care of someone else first, that is just fine as well.
We also live in Northern Virginia so it isn't some po-dunk town with 2 restaurants and all of us sitting there with straw hanging from our mouths..just saying.
We have so many "small" places that are high volume and have big lines. And they only have a couple of registers. Like one or 2. If there are 20 tables, 4 turnovers a night, and each group spends 60 minutes in at the table, and it takes 5 minutes to create each split check, it could easily add up to a problem. Especially if the place needs every turnover to make a profit. I find it completely logical to limit the split checks per party. Especially in a large group where you could end up with 9 or 9 separate checks!
If you know you want a split check, hit up the waitress when she takes your drink order so you can ensure you get your split check, and don't wait until the bill comes!
Because I'm the one in accounting, I always end up being the one to figure out how much each person had to fork over. Generally my friends and I split it evenly. However how I do things is we agree on a percentage or amount for the tip. I'll add the tip to the total, and then round it up to the nearest dollar and then divide the total amount among the people. This way everyone pays the same amount.
One friend we take turns paying when we hang out and I do the same with the BF although sometimes I wonder if going half on the bill would make more sense.
Almost every restaurant you will go to here has a sign up or on the menu
"sorry no separate accounts".
As an ex-hospitality worker myself, I know a drunk table of 12 are not going to queue up and admit to everything they individually ate/drank whilte you cash it up and hope like **** it balances when they leave.
Just not gonna happen, it's money walking out the door.
If you can't keep track of your own expenditure, don't go to restaurants. Stick with Mickey D's.
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