uneverknow wrote:I just don't know how one goes about deciding, who will or will not tip properly
uneverknow wrote:husband has a German accent (He's been in this country for over 25 years) and our guest had a foreign accent as well, and maybe this had something to do with it. It turns out it did.
uneverknow wrote:They explained it is up to the server to add a tip if they felt the guest might not know the proper amount to tip...I just don't know how one goes about deciding who will or will not tip properly.
riddlemay wrote:uneverknow wrote:They explained it is up to the server to add a tip if they felt the guest might not know the proper amount to tip...I just don't know how one goes about deciding who will or will not tip properly.
I don't recall that I ever received a bill with the tip included when I was part of a small party, but it's good to know that if I ever do, I should feel insulted!
uneverknow wrote:my husband has a German accent (He's been in this country for over 25 years) and our guest had a foreign accent as well
nr706 wrote:uneverknow wrote:my husband has a German accent (He's been in this country for over 25 years) and our guest had a foreign accent as well
Is it legal to provide different treatment re: tipping based on one's accent?
uneverknow wrote:I have to say we did enjoy our meals, but it certainly put a bad taste in our mouths to have a tip added to our bills. Especially when not informed about it. We've been eating out and tipping properly for years. This just has never happened before. And yeah, hey I'm an American and I am insulted!
NeroW wrote:More and more I am hearing that parties smaller than five are charged an auto grat...I am not sure how I feel about this trend, other than that if it is to be applied, it should be applied to everyone regardless of birthplace.
Kennyz wrote:I'm sure the SAA (Servers' Association of America) has contracted with an actuarial firm and is rushing to do a thorough study of the matter before recommending a course of action to its members.
riddlemay wrote:I can imagine servers thinking they'll do better overall with auto-tip--and being wrong. Or being right! .
riddlemay wrote:(Actually, I guess it's easy to know. All a server has to do is ask himself, "Are my tips currently adding up to less than 18% of my sales, exactly 18% of my sales, or more than 18% of my sales?" But I'll bet different servers in the same restaurant will come up with different answers to that, depending on how good they are at their jobs.)
Siun wrote:Also means server can't be tipped directly in cash ... avoiding credit card charges some restaurants pass on to the servers.
jlawrence01 wrote:riddlemay wrote:(Actually, I guess it's easy to know. All a server has to do is ask himself, "Are my tips currently adding up to less than 18% of my sales, exactly 18% of my sales, or more than 18% of my sales?" But I'll bet different servers in the same restaurant will come up with different answers to that, depending on how good they are at their jobs.)
And it all depends on who is asks the question. How many are REPORTING the full 18%??
Diannie wrote:The actual % of a servers tip that gets doled out is often determined by the restaurant's management.
stevez wrote:I know people in the restaurant industry in South Florida and they are always complaining about how out of all the foreign visitors they get, "The Germans" were the worst offenders at not leaving a tip at all.
riddlemay wrote:Diannie wrote:The actual % of a servers tip that gets doled out is often determined by the restaurant's management.
Interesting--didn't know that, even though in the back of my mind I think I wondered about it.
With cash tips, I suppose it's up to the server's honor how much he splits it. (For who's to know other than the server how much the cash tip was?) Or is there some other mechanism for enforcing this?
NeroW wrote:riddlemay wrote:Diannie wrote:The actual % of a servers tip that gets doled out is often determined by the restaurant's management.
Interesting--didn't know that, even though in the back of my mind I think I wondered about it.
With cash tips, I suppose it's up to the server's honor how much he splits it. (For who's to know other than the server how much the cash tip was?) Or is there some other mechanism for enforcing this?
A typical breakdown: host 3%, runner 5-8%, backwaiter 20-30%, bartender 5%, and kitchen (if they are tipped out) 3-5%.
riddlemay wrote:The "honor" with cash tips would come into the equation when the server either accurately or inaccurately shares the information with the rest of the staff as to how much he/she received in cash that night. Giving away 40-50% of an underreported $500 would be a lot less painful than giving away 40-50% of a more accurately reported $1000, for example. Or is there some way for management and other staff to have an accurate guess as to how much a server has received in cash tips? I suppose there is, since this figure probably doesn't vary much from one Saturday night to the next over the long haul.
NeroW wrote:Aaaaand . . . another conversation about tipping
riddlemay wrote:Considering how much of our lives we spend in restaurants, and how important restaurants are to us, it's actually sort of astonishing how little most of us know about how they work.
Kennyz wrote:riddlemay wrote:Considering how much of our lives we spend in restaurants, and how important restaurants are to us, it's actually sort of astonishing how little most of us know about how they work.
Most of us spend even more time sleeping, yet we don't seem to care at all about the compensation structure for Sealy Posturepedic employees.
Its not that one should not be interested, and it can be an interesting topic, but certain posters drag the subject around and around in downward flowing concentric circles, endlessly. Nap inducing to say the least, maybe we should tip the people who make our mattresses.riddlemay wrote:I'm not sure why you're suggesting that those of us who are interested in the topic shouldn't be.