Quote:
Originally Posted by MX rider
Bottom line is, if you get a really good server a 20% tip is whats considered appropraite. Sometimes I'll do a bit more. If they don't do a good job, I adjust the tip accordingly.
The concept of servers making little per hour and more on tips is basically incentive pay.
In theory they'll work harder to make your visit enjoyable. But as we all know it's not a perfect world, and it doesn't always work out that way.
But if you don't like that concept, that's a you problem.
I work for the biggest food dist in the world as a sales rep. I sell to independent reaturants, so I see it all. The good, the bad and the ugly.
But any of the rockstar servers will tell you they would much rather work for tips because they know they can make really good money, and many do. It's the American way, reward hard work.
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Bingo.
I knew a fellow back home who was a morning waiter at a local Perkin's Restaurant. Perkins is about as middle-of-the-road as you can get and breakfast tabs aren't usually all that much. But this guy had worked that shift at that restaurant for years and really knew his stuff--and his customers. A lot of the customers were regulars: he'd learn their names and their preferences after a few visits hot coffee, water with no lime, a large orange juice, or whatever they routinely ordered would show up at their table unordered. He never went anywhere empty-handed--a sure sign, according to my wife, of exceptional wait staff. He also knew the menu inside out and was never shy about sharing his opinions. He obviously loved his job and his tip income was as much or more--often a lot more--as he'd earn in wages on a shift.
In my opinion the go-getters prefer the tip system. The ones who move a bit more slowly--well--