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My bad. Your answer is great. I just didn't ask the right question for clarification.
As it is, if my server doesn't meet my very reasonable expectations and I have a quibble, (or server gets wrongly blamed for something happening in the kitchen, which is not uncommon reason for some folks for stiffing them on the tip), how would such a quibble be addressed when I pay a mandatory tip?
For decent people, tips are immediate feedback to the employee that something is not up to snuff.
I actually LIKE the idea of people working on commission-based compensation, but not for cheapskates to use that as leverage to promote poverty so they can feel superior to the lowest paid amongst us..
And, to your point...
Establishments that are aggressive about taking care of the employee SHOULD be up front about it.
I have thought for years that an establishment that supports living wages should group and develop a certification including the ability to place a large acknowledgement on the door or a window stating something like:
"We support wages that will support our staff. This establishment pays all employees a minimum of $XX/hour. We price our goods and services to support the staff that supports YOU."
"Living Wage Certified Business" symbol and label would do nicely for many.
If people will pay up for quality and service, this would set certified employers apart.
I'll be honest, I do not have an answer for that. My only thought is that the restaurant that decides to go this way must be absolutely sure that their service is going to be top-notch. They'll probably spend time on training their servers a lot. Maybe because of a flat fee, 1 table-1 server idea will go away. Customer satisfaction is important, so you get multiple servers checking on you. So I don't know. They'll probably make mistakes, people are going to leave bad reviews all over Yelp. Or, maybe they'll come out of it gloriously.
As for the living wage argument, what you are saying is totally the way to go. Maybe this is the first step, and after a bit they'll hopefully get there.
I'll be honest, I do not have an answer for that. My only thought is that the restaurant that decides to go this way must be absolutely sure that their service is going to be top-notch. They'll probably spend time on training their servers a lot. Maybe because of a flat fee, 1 table-1 server idea will go away. Customer satisfaction is important, so you get multiple servers checking on you. So I don't know. They'll probably make mistakes, people are going to leave bad reviews all over Yelp. Or, maybe they'll come out of it gloriously.
As for the living wage argument, what you are saying is totally the way to go. Maybe this is the first step, and after a bit they'll hopefully get there.
Bad reviews can kill a business, for sure. I think I never leave one. I have done a couple on EBay, but that was in response to basic fraud.
And, servers who make $$$ during surge periods, thereby offsetting slack time, may well come up short if their compensation is fixed at $XX/hr. and patrons use a "liveable wage" as a reason never to tip.
Eh. Hospitality is a tough labor nut to crack, also for sure.
At what point would a diner reasonably quibble about a "20% service charge," which obviously is a mandatory tip?
How would you handle the quibble and placate the customer?
I’ve never come across a 20% mandatory service charge anywhere, over here in U.K. the most you’ll generally see on a restaurant bill is a “discretionary” service charge of 12.5%.
Presumably by discretionary they mean that it is up to the diner to pay the service charge or not, personally I’m happy to go for the 12.5%, it saves me working out a tip in my head, and 12.5% is peanuts compared to the average of 18% that I’m normally happy to tip in the U.S.
On this particular subject, my wife and I were waiting for a flight in a bar in Tampa International with a girlfriend of hers, when the girlfriend gave me a $50 bill, and said, “I’m going to the ladies room, get a round Jean, I’ll have sparkling water please.”
I ordered a shot of bourbon, a glass of white wine, and the water, and gave him the $50 when he brought the drinks over, and said, “Thank you.”
After a while I realised I’d had no change, so I raised my hand to the waiter, and asked about the change.
He said, “When I brought the drinks, you said ‘Thank you’, over here that usually means keep the change.”
I said, “Really? Well I’m not from over here, where I come from WE decide if we’re going to tip and how much, and I would have given you at least 15%, even though it wasn’t my $50.”
He gave our friend back her change, and she tipped him well, but we were treated to some good old American stink eye from him.
why not include 10%-15% in the bill,if customer wants to tip more,go ahead.
To be honest,most restaurants these days do not really have a real cook in the kitchen,chicken cordon bleu,sole filet stuffed with crab meat they all come frozen from the food vendors.
all they do is heat it up and bring it to you
why not include 10%-15% in the bill,if customer wants to tip more,go ahead.
To be honest,most restaurants these days do not really have a real cook in the kitchen,chicken cordon bleu,sole filet stuffed with crab meat they all come frozen from the food vendors.
all they do is heat it up and bring it to you
10-15%?
Just numbers. Customer can tip over 20%, too. I often do already.
I know some are generous tipper,but
once a local French restaurant offered a Sunday deal,two for dinner at $100-soup or salad,appetizer,entree and desert,coffee or tea is extra.
Thats a lot of work for the waiter and many did not tip or tip little,so now they add 10% to the bill.
I know some are generous tipper,but
once a local French restaurant offered a Sunday deal,two for dinner at $100-soup or salad,appetizer,entree and desert,coffee or tea is extra.
Thats a lot of work for the waiter and many did not tip or tip little,so now they add 10% to the bill.
“When I brought the drinks, you said ‘Thank you’, over here that usually means keep the change.”
I said, “Really? Well I’m not from over here, where I come from WE decide if we’re going to tip and how much, and I would have given you at least 15%, even though it wasn’t my $50.”
He gave our friend back her change, and she tipped him well, but we were treated to some good old American stink eye from him.
Man that server is full of it.
I tended bar and served drinks for many years when I was younger. I have never heard this interpretation of "thank you" before.
FWIW, I recently ate at Toro. The server made it very clear about the new policy as we were seated and it is clearly marked on the menu which they point out as well. I don't have a problem with it one bit as I almost always tip 20% and I have no worries about getting anything but great service there.
I tended bar and served drinks for many years when I was younger. I have never heard this interpretation of "thank you" before.
FWIW, I recently ate at Toro. The server made it very clear about the new policy as we were seated and it is clearly marked on the menu which they point out as well. I don't have a problem with it one bit as I almost always tip 20% and I have no worries about getting anything but great service there.
Speaking of pizza, Pizzeria Toro is one of the best pizza places in Durham if not the Triangle (ducks)
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