Gratuities

I don't judge them, I just don't reward them. I have plenty of days I would rather not deal with humans. I am paid to be professional, period. The position is irrelevant.

 

I think it is the difference between sober and drunk Mark.

 

My wife an I were both servers at one point. We both made pretty good money at the time for being in school but there were tricks to the trade:
1. Slip the hostess a 20 and she wouldn't seat me less than a 4 top unless they asked for me. I was first on the list for parties over 10.
2. We had a section of the restaurant that we closed during the week because it wasn't busy. I always prepped one table in the back for my "discrete" customers. Side entry, no cameras. You get the deal.
3. Always ran my own food. Check the ticket before it leaves so everything is right and nothing goes back.
4. If they have kids at the table, ask if they would like to have their food first... Kids meals are usually less than 10 minutes (It keeps them busy so mom and dad can have a conversation).

It doesn't take much to be decent but you do have to learn to be good. A good sense of timing is critical because it won't help your tip, but it can kill it.

 

A good server that treats the job in a professional manner can make decent money. It's usually those that are looking for nothing more than a paycheck that don't make the grade.

 

Yes and am sorry, its about a bottle of rum and a lime. Never take what I say on here serious

 

You seem to be mad at me?, just my normal life, wish you the best and thanks for all you do for road racers in America

 

ok, going to sit under an umbrella on the beach, my job today, you win, you are better and bigger than me, satisfied.

 

I tip for take out, I do at least 10%. The staff's salary doesn't change because they are at the takeout section.

 

Yeah, everyone has shitty days. The key is, you don't take your personal problems out on paying customers, no matter how shitty your day is. Rewarding someone for doing that lets them know they can do it again.

Even worse for me - when I am on the company dime in the US, per corporate policy the maximum I'm allowed to tip is 15%. 15% is objectively pretty decent, but if the norm gets reset to 15% for shitty service because lots of people start following your poor example, then it makes those of us who have to work under such a policy look stingy because we didn't or couldn't reward average service with 20%.

 

I also tip for takeout, but only at full-service restaurants where there isn't a takeout counter, and the waitstaff handles the takeout order.

 

Look at your last 10 posts, please don't become a crotchety old bitter man!

 

say at PF Chang's they have a takeout counter, how do you handle that? It's still the wait staff doing that.