Harvest Restaurant - Worst Service Ever

[HawkinsGuy]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

[Kenswing]

That’s unfortunate. We’ve dined at Harvest four times and have had great service and food each time. That’s why we keep going back. I wonder if they’re short handed because of the holidays.

[Altavia]

Can happen anywhere in season, lots of visitors in for the holidays.

Had a similar experience at Prima last night. Kitchen could not keep up with the crowd.

[npwalters]

I am puzzled by the 30% tip. This absolutely sounds like a server failure by your description. Sounds like you encouraged poor service with a generous tip.

[Michael 61]

I have been there dozens of times, always exceptional service - this sounds like a “one off”, you should give it another try.

[Stu from NYC]

10 minutes and no server has approached would have left.

[Keefelane66]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.
No one is worth a 30% tip.

[BlueStarAirlines]

I've eaten there 3-4 times with fantastic food and service. I'm sure with it being the holidays, lots of visitors, short staff, and a kitchen that couldn't keep up were all contributing factors.

I think if I had to wait that long I'd have to ask for the manager and inquire about options. There is no way I'd wait that long. The 30% tip is egregious. If the problem was in the kitchen, the wait staff should have came around often and communicated. The fact that you were ghosted and received 30% tells them this is acceptable and valued.

[Ele201]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont , return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary. We took another couple, dear friends of ours who are Villagers, out for dinner at Harvest. Here was my experience: The service wasn’t slow, however it was rather clipped, it wasn’t warm and there weren’t many smiles. I feel for you because it’s quite frustrating to be seated at a restaurant, then ignored for around 20 minutes. Ten minutes would have annoyed me, depending on how hungry I was! But 20 minutes is unacceptable.

The food was okay, but not especially good. One of our friend’s got a steak (small filet Mignon, $40). That was the least expensive steak on the menu, BTW. It was ok, again not great. Honestly I’m not in a hurry to go back. As far as the tip goes, I tend to overtip, just like you. I don’t believe in stiffing waiters. But 30% does seem excessive, especially if they kept you waiting. On the other hand, it’s a nice gesture during the holiday season and servers generally work hard.

[mkjelenbaas]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.
Happy birthday!

[Lindsyburnsy]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.
I would cut the restaurant a little slack since it is the holiday season and most likely short staffed. Some staff probably migrate south after the holidays for work. 30% tip is generous, but I always tip much higher during the holidays, too. There is however, no excuse for the hostess to have an attitude and I would have called her out right then and there in a diplomatic way.

[mikeycereal]

"I complained about the service."

"I gave them 30% tip."

Sounds like 2 different stories.

[SeaCros]

Just bad timing. Holidays, snow birds and just the abundant of people who want to get out after being cased up with family and the cold. To top it off the places that are short handed with staff. Some have had great experience there and some bad. Just my $0.02 that can be added to your tip for next time.
Sorry you had a bad experience.

[oneclickplus]

Your note below needs to be seen by restaurant management. Otherwise, that 30% tip is the only message they got ("we must be doing fantastic - look at this tip").

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

[oldtimes]

All the restaurants are short staffed. We went to one restaurant where the pastry chef did not show up so the other chefs needed to pick up the slack. Another restaurant had no dishwasher so everyone had to share that responsibility. Yet another was short on bar staff so we waited a while for our drinks. It is very hard to find people who want to work and the restaurants are suffering.

[3105boy]

Lunch at Harvest on Tuesday was awesome. Small crowd, great lunch menu plus full dinner menu, terrific service. Try the Apple harvest Sangria!

[RiderOnTheStorm]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

Did you take it up with the Manager/Owner?

[Ski Bum]

Too bad we have to expect slow service from Christmas to April, but that's the way it is. During high season, we rarely dine after 4:00. But it works out great. A lot of places have live entertainment from lunch time to 5:00. We get in and out early then enjoy the entertainment at the squares.

[Sunflower33]

I’ve been to harvest with no complaints. Good service good food and people who care. Remember people it’s the holidays very busy and the Resturants are still struggling to stay staffed. If you ever have a problem at a restaurant get the manager right away. Talk with someone of authority. I’m sure you would be heard. Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

[Buckeye Bill]

I’m not sure I could have stood for what you described. If it happened to me I would have left after talking to the manager.

[retiredguy123]

A 30 percent tip says, "you did a great job". Just the opposite message you should be conveying to the restaurant.

[ThomasMur]

We have had dinner twice there in the last 10 days and experienced nothing but timely good service.

[JSR22]

No one is worth a 30% tip.

We tip 30 percent frequently. The minimum we leave is 25 percent.

[DakotaKid]

My wife and I have been there a couple of times and bothered times the service was ok. The forms however was ok and the portions were small. Both times we went my wallet was over $100 lighter and I was still hungry. I won’t go there again.

I was talking to a guy last night at billiards and he said he “hates” Harvest because of high prices and mediocre food. He won’t be going back either.

[JSR22]

I have eaten lunch or dinner at Harvest at least 20 times. I have never had bad service and I love their food. I do not find that the portions are small. I do not go to a restaurant expecting to bring food home for another meal or two.

[mikempp]

Wow, 30% tip? I worked for GM had a girlfriend who would make more in tips on the 2 weekend nights than I made for the week, it was a good steakhouse, but that's awfully generous.

[NoMo50]

Stopped yesterday at World of Beer in Spanish Springs. Our server, who was obviously worn slick, told us they were out of most items on their menu. It was easier for him to tell us what they did have, as opposed to what the did not. Apparently, a manager forgot to place an order with their supplier. Not the server's fault...we felt bad for him having to repeat the same speech ad nauseum. Rather then be ticked off, we just rolled with it. The beer was cold, the burgers were good, and life goes on.

[Laker]

So do you think they gave you bad service on purpose?

I doubt it.

[airstreamingypsy]

I am puzzled by the 30% tip. This absolutely sounds like a server failure by your description. Sounds like you encouraged poor service with a generous tip.

I'm confused by your confusion. Its Christmas. My daughter left a 50% tip the other day, again.... its Christmas.

[oldtimes]

We tip 30 percent frequently. The minimum we leave is 25 percent.

We always overtip at the less expensive restaurants. My theory is that the person who serves you at IHOP often works just as hard as the server at an expensive restaurant so we always tip them higher.

[NewtoFL]

We took another couple, dear friends of ours who are Villagers, out for dinner at Harvest. Here was my experience: The service wasn’t slow, however it was rather clipped, it wasn’t warm and there weren’t many smiles. I feel for you because it’s quite frustrating to be seated at a restaurant, then ignored for around 20 minutes. Ten minutes would have annoyed me, depending on how hungry I was! But 20 minutes is unacceptable.

The food was okay, but not especially good. One of our friend’s got a steak (small filet Mignon, $40). That was the least expensive steak on the menu, BTW. It was ok, again not great. Honestly I’m not in a hurry to go back. As far as the tip goes, I tend to overtip, just like you. I don’t believe in stiffing waiters. But 30% does seem excessive, especially if they kept you waiting. On the other hand, it’s a nice gesture during the holiday season and servers generally work hard.

We dined at Harvest a couple nights ago. They were very busy. Our server was very efficient but not personable at all. She was very hurried. I guess I didn’t really mind because service was quick but it did seem a little odd. I guess if I had to choose I would rather have it this way. The squash soup was amazing. My husband’s vegetable soup wasn’t very hot. I do like Harvest although I wouldn’t get a steak there. It’s probably good but pricy.

[retiredguy123]

We dined at Harvest a couple nights ago. They were very busy. Our server was very efficient but not personable at all. She was very hurried. I guess I didn’t really mind because service was quick but it did seem a little odd. I guess if I had to choose I would rather have it this way. The squash soup was amazing. My husband’s vegetable soup wasn’t very hot. I do like Harvest although I wouldn’t get a steak there. It’s probably good but pricy.
I rarely order soup or chili in a restaurant because they usually don't serve it hot. I especially like chili, but if it is served lukewarm, I don't even want to eat it. All restaurants should learn a lesson from Wendy's.

[msilagy]

I was up north for the holidays - had great food (nice large portions, not to take home but to be eaten) smiles and laughs by the staff in 10 degree weather. Food so much better - now I'm back in the villages and will eat at home. Because of the cheapness of people I believe the restaurant workers are not as obliging as they could be. 30% tip over the holidays is not too much! I wish I could find good food here!

[vinnytalk]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

Why complain maybe are are short handed, next if service is poor than why did you tip so much , if you feel the service is poor why reward them, if it's the servers fault or attitude than maybe they need another type of work.

I would not post something like this .

It sounds like you will probably go back again.

[Rodneysblue]

Wow , no one paid for your birthday dinner. You had to buy your own.

[Michael 61]

I think Harvest has a great menu - though it is not my “go to” for steak. I stick with their chicken, fish and pasta dishes. I think the portions are adequate, and I always leave full. I don’t need a huge plate full of food, not do I expect to be able to take home leftovers for any other meal. They have one of the better wine selections in TV. Appetizers are all great - and I often will dine at the outdoor bar and order just an appetizer and a few glasses of wine, and that’s a good dinner for me, before I venture out to the square for music.

[meme5x]

Funny, I was at Harvest Restaurant and couldn’t have asked for better food or service!

[RUCdaze]

I've only been there twice since it opened, but both times the food was terrific and the servers were very attentive. I'm not questioning the poster's veracity, but to base a stinging, unsolicited review, based on one experience, is unfair. And although this may not be the case this time, often people go into a restaurant with a pre-determined opinion and then look for ways to justify it.

[jebartle]

Not enough, too much; good, bad; tip too much, portion small......this makes the world go 'round.

[retiredguy123]

I've only been there twice since it opened, but both times the food was terrific and the servers were very attentive. I'm not questioning the poster's veracity, but to base a stinging, unsolicited review, based on one experience, is unfair. And although this may not be the case this time, often people go into a restaurant with a pre-determined opinion and then look for ways to justify it.
I like reading restaurant reviews, both good and bad. I thought the OP's review was detailed and fair. I believe that professional restaurant critics write reviews all the time after only one visit. If a restaurant cannot provide efficient service because of a staffing shortage, they should temporarily close.

[Brynnie]

I was up north for the holidays - had great food (nice large portions, not to take home but to be eaten) smiles and laughs by the staff in 10 degree weather. Food so much better - now I'm back in the villages and will eat at home. Because of the cheapness of people I believe the restaurant workers are not as obliging as they could be. 30% tip over the holidays is not too much! I wish I could find good food here!

Me, too!

[Babubhat]

Doordash or takeout . Same food. Service problem solved,

During busy periods I avoid the haphazard issues of dining in.

[JoMar]

In my view, the service has gone down since it opened as well as as the quality. We won't return until after the season is over, all the reasons stated are probably correct. During this time we often leave the bubble where there is less congestion and shorter wait times. Recently went to Ski Beach and were pleasantly surprised. We also over tip this time of the year. We try to send a message to those that serve us rather than "you suck". Will save those for another time.

[kcrazorbackfan]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

Another complaint….. Yada, yada, yada. There’s always 2 sides to the story. OP, was the place full? I bet it was. Was there enough wait staff to accommodate all the people? Probably not.

There are a lot of people that do like Harvest. Think the circumstances out before you try to put a restaurant out of business.

[JSR22]

Another complaint….. Yada, yada, yada. There’s always 2 sides to the story. OP, was the place full? I bet it was. Was there enough wait staff to accommodate all the people? Probably not.

There are a lot of people that do like Harvest. Think the circumstances out before you try to put a restaurant out of business.

Exactly correct!

[Dotneko]

Another complaint….. Yada, yada, yada. There’s always 2 sides to the story. OP, was the place full? I bet it was. Was there enough wait staff to accommodate all the people? Probably not.

There are a lot of people that do like Harvest. Think the circumstances out before you try to put a restaurant out of business.

I hardly think one poor review is 'trying to put the restaurant out of business'. Are we only allowed to say positive things?
Thanks OP for sharing your experience. This is what discussion boards are for, sharing good and bad.

[Driller703]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

Oh thanks SO MUCH for sharing that. So how many other restaurants have you suggested that everyone else boycott. Sorry but I’ve lost my patience with other people’s complaints about restaurants, businesses, and etc. Bottom line is that, for the most part, nobody cares about your birthday dinner experience. Having said that, it is great that you didn’t punish the server by stiffing them on the tip, which is the usual ending to this type of useless post.

[Number 10 GI]

It was some months back that the wife and I ate there. The server was very friendly and attentive however, the food was mediocre at best and over priced for what it was. Haven't been back.

[npwalters]

I'm confused by your confusion. Its Christmas. My daughter left a 50% tip the other day, again.... its Christmas.

My statement is self-explanatory to anyone willing to see it. " I am puzzled by the 30% tip. This absolutely sounds like a server failure by your description. Sounds like you encouraged poor service with a generous tip."

[retiredguy123]

I don't get it. I would encourage anyone who has a bad experience in a restaurant to write a post about it. Those who had a good experience will counteract a negative post as they have in this thread. Why are people trying to censor negative restaurant posts?

[npwalters]

I don't get it. I would encourage anyone who has a bad experience in a restaurant to write a post about it. Those who had a good experience will counteract a negative post as they have in this thread. Why are people trying to censor negative restaurant posts?

There are many people in TV that are willing to accept poor service and just write it off as staff shortage or large crowds due to high season. Personally, I tip well for good, or even reasonable service, and not at all for bad service.

[brockli]

30 percent tip is stupid, even if the service is great. Not a way to send a message for your bad service.

[oldtimes]

My statement is self-explanatory to anyone willing to see it. " I am puzzled by the 30% tip. This absolutely sounds like a server failure by your description. Sounds like you encouraged poor service with a generous tip."

The server cannot bring out food that isn’t cooked. The OP never said the food was cold so it sounds like it was served as soon as it was ready. Why should they penalize the server if the backup was in the kitchen? Why should they penalize the server if they had more tables than they could handle? Wouldn’t that be the management? People here are much too quick to jump to a conclusion on a very limited set of information. There is too much entitlement and not enough kindness.

[retiredguy123]

30 percent tip is stupid, even if the service is great. Not a way to send a message for your bad service.
I agree. At 30 percent, the server is making more money on the meal than the restaurant owner because the server doesn't pay for the food or any of the restaurant overhead. And, I don't think that the server should be totally unaccountable for working in a restaurant that provides bad service.

[OrangeBlossomBaby]

All the restaurants are short staffed. We went to one restaurant where the pastry chef did not show up so the other chefs needed to pick up the slack. Another restaurant had no dishwasher so everyone had to share that responsibility. Yet another was short on bar staff so we waited a while for our drinks. It is very hard to find people who want to work and the restaurants are suffering.

People want to work. They just don't want to work for minimum wage and pooled tips, for a boss who only schedules them 2 four-hour shifts a week, one of of which is mid-day on Monday (which means no customers and no tips). I don't blame them.

[JSR22]

I agree. At 30 percent, the server is making more money on the meal than the restaurant owner because the server doesn't pay for the food or any of the restaurant overhead. And, I don't think that the server should be totally unaccountable for working in a restaurant that provides bad service.

Stop! If a number of us want to tip 30 percent it is NONE of your business. We have eaten there more then 20 times and never had a problem. How often have you had dinner at Harvest? There service is consistently great!

[OrangeBlossomBaby]

I agree. At 30 percent, the server is making more money on the meal than the restaurant owner because the server doesn't pay for the food or any of the restaurant overhead. And, I don't think that the server should be totally unaccountable for working in a restaurant that provides bad service.

It's even more nefarious than that. I've worked as a waitress in a few full-service restaurants, and at a summer resort.

Here's what happens when people over-tip:

The management/owner sees the receipts. Credit card tips are monitored. If they see a trend of high percentage tips, it justifies them paying their employees sub-minimum wage - which is LEGAL. How it works in Florida:

Minimum wage is $11/hour in Florida. Except for servers. For them, it's $7.98/hour. Let's round that up to an even $8/hour. That's $3 less per hour than other hourly workers in the state.

So let's say the server is getting an average of $2 per table in tips - and they have 4 tables per hour, for four hours. That's $32 per shift in tips. It also means their ACTUAL hourly pay averages the $8/hour server minimum, plus $8/hour in tips = $16/hour. Since that's $5/hour more than the NON-server minimum wage, the employer can justify never paying their employees better than that server wage of $8/hour.

The more they earn, the more justified the employer is in never giving their servers a raise. That means - employees working slower shifts where they might not see more than $5 in an entire shift (like Monday opening shift at some places), will always earn less than the $11/hour non-server wage.

If everyone tipped according to the old-school "standard" employers would likely pay their servers more to begin with, because they won't assume customers will help their servers "make bank" in tips. This hurts new employees who just aren't trained well enough yet, or have enough experience yet, to hustle for those extra bucks. And that causes a lot of turnover, which puts more pressure on the seasoned employees to pick up the slack, which causes burnout, which causes turnover.

As someone who has worked in the service-for-tip industry, I tip how I was taught to expect being tipped:

15% for just doing my job, nothing more or less.
18% for doing my job well, and demonstrating efficient problem-solving skills.
20% for going above and beyond the job description.
0% if I did something actually BAD enough to get management involved.

[The Chipster]

A real first world problem. I wonder what the average Ukrainian had.

[retiredguy123]

If the tip amount is nobody's business, and they don't want comments about it, then why do they post it on a public forum?

[npwalters]

The server cannot bring out food that isn’t cooked. The OP never said the food was cold so it sounds like it was served as soon as it was ready. Why should they penalize the server if the backup was in the kitchen? Why should they penalize the server if they had more tables than they could handle? Wouldn’t that be the management? People here are much too quick to jump to a conclusion on a very limited set of information. There is too much entitlement and not enough kindness.

Read below from the OP. 20 minutes to be approached the first time? How do you blame that on the cook? The server could have at least come to the table and said I will be with you as soon as I can (basic skill for a server). I don't tip well for bad service whatever the cause. But I guess I am just unkind. Sheesh.

"Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer."

[Michael 61]

Even if the kitchen is to blame for slow service, I still hold the server accountable for lack of communication - most people are understanding of delays, as long as it is being communicated to them (which is the job of the server).

[Pairadocs]

That’s unfortunate. We’ve dined at Harvest four times and have had great service and food each time. That’s why we keep going back. I wonder if they’re short handed because of the holidays.

Could be short staffed due to time of year, but also "stuff" just happens, as they say. Today was in Ocala to do some errands, as always, had to make a lunch stop at one of our favs, Harry's on the square. Was seated in 10 min., drinks and hot bread arrived, nearly as soon as we ordered, but..... then, over 1 hour passed, was just baffled, but had a patio table on a beautiful day, drinks and delicious bread and time just passed. He was always checking to see if we needed more hot bread or more drinks.... but finally realized we had to get on with it and told the waiter. He came back and instead of giving us a line about the kitchen, cooks, etc. etc. he was completely honest ! He came back and said he could not apologize enough, that HE was responsible for our ticket not getting onto the line. It was so obvious he was sincere. We told him everyone makes mistakes sometimes, and only asked him to see if he could get it soon (Which he did, and again was sincerely apologetic). We had observed him and he was certainly personable, attentive, and seemed very efficient and knowledgeable ... We didn't complain and yes, left him 20%. Not that we want to support poor 1service, but sometimes an individual who clearly is experienced and knows his or her job, can still make a mistake ! ! Now, had we observed him ignoring his tables, "playing" on his cell phone, spending most of his time conversing with other servers, etc., that would be an entirely different outcome. Hey, it's the season to be gracious ! Oh, and the French Market pasta...with shrimp and chicken, was superb ! !

[westernrider75]

There are many people in TV that are willing to accept poor service and just write it off as staff shortage or large crowds due to high season. Personally, I tip well for good, or even reasonable service, and not at all for bad service.

To all you people who believe that leaving a small or no tip because you had an unsatisfactory experience, you’ve apparently never worked in a restaurant. You want to blame the server because that is your direct contact. The vast majority of problems are not within the servers control. That server can only control so much and their wages depend on you like it or not. Spend some time in their shoes and you might not be so quick to penalize them for things out of their control.

[oldtimes]

To all you people who believe that leaving a small or no tip because you had an unsatisfactory experience, you’ve apparently never worked in a restaurant. You want to blame the server because that is your direct contact. The vast majority of problems are not within the servers control. That server can only control so much and their wages depend on you like it or not. Spend some time in their shoes and you might not be so quick to penalize them for things out of their control.

There is absolutely no empathy around here. On this forum we only hear one side to every story and people are too quick to jump to a conclusion from that.

[asianthree]

Short staffed or not, first rule of any experienced waitstaff, stop at table, intro yourself, get drink order. Less than a minute. If management is on top of things, they will make sure their restaurant is running smoothly, under staffed or not.

Even if you have 10 tables, most customers will be sympathetic, with your efforts. Not going to a table for more than 10 minutes is just lack of experience, on that waitstaff. Key word is “experience”, which is a big problem in any retail situation.

[mazbarth]

Hi Michael, you "look" like another native Northern Californian? Me too! 🙂
Born SF, raised in Napa Valley!

[ThirdOfFive]

Wow! Enough stuff here for at least three discussions.

Regarding service quality though, for the most part it appears to be independent of the price of the food. One of the best restaurants week in and week out, insofar as service quality goes, is Amerikanos. We've eaten there dozens of times and have NEVER had bad service. Our favorite waitperson is Hayley, a pint-sized sparkplug of a gal who moves like a 33 1/3 record played at 78 (I'm confident most of the readers here know what that means). Nobody would ever confuse Amerikanos as "fine dining" (one step up, more or less, from Culver's insofar as price goes), but their service puts that of several other much higher priced restaurants to shame.

A bit higher up on the price scale is Lopez Legacy. There again, we've never had bad service. Waitstaff impeccably dressed, knowledgeable, and honest. Like what was mentioned in another post in this thread, the waitstaff will inform you if they're out of something before you even order. They'll also suggest alternatives. Even when the place is packed, we've never had to wait an excessive amount of time for service, or for our meal once ordered.

Okay. Two restaurants at opposite ends of the price spectrum (and a whole lot of restaurants in between that don't measure up, service-wise). Meal cost at the one is multiples of the other, but the SERVICE is pretty much the same. Why? I have the advantage of accessing my wife's wisdom on this, who was a waitress to put herself through college. She also trained new waitstaff on just how to do it. The first thing she mentioned is that good waitstaff NEVER go anywhere empty-handed. If they see a table needing to be bussed and the person responsible for that is overloaded with dirty tables, they'll pitch in and help. Or, if they see a coffee cup needing to be refilled and they're passing a table where a coffee cup needs to be refilled, even if it is not a table in their section, they'll ask the customer if they'd like more coffee (or water, or whatever) they'll offer a refill. They work as part of a team and as a result the whole place runs more smoothly. This does seem to be the case most of the time at Amerikanos.

1st. criterion: Training.

My wife knows people associated with Lopez Legacy. According to her, the waitstaff over there, probably contrary to most other restaurants in TV, receive benefits such as health insurance, vacation pay, etc. (this is word-of-mouth, not verified). But it stands to reason. If your employer invests in you, you're more apt to hang around and reap the benefits than if you're recruited after a cursory interview, given a few hours of basic training and tossed out onto the floor to earn your minimum wage.

2nd criterion: Motivation.

These are just my observations but they seem to hold up. Just how many restaurants in TV make it a point to thoroughly train and motivate their waitstaff is anyone's guess, but in our experience the number that don't is far greater than the number that do.

Oh--one more thing. If we like a restaurant, we'll make sure we're remembered. Be friendly, ask the waitstaffs' names, engage them in conversation, and leave a tip large enough to be remembered. Sort of like buying insurance. It helps. Sure, there are those who will balk at this, claiming that service should be independent of stuff like that, but this is the real world and people are people. If you make a positive investment in something, odds are that you will get a good return.

[JMintzer]

It's even more nefarious than that. I've worked as a waitress in a few full-service restaurants, and at a summer resort.

Here's what happens when people over-tip:

The management/owner sees the receipts. Credit card tips are monitored. If they see a trend of high percentage tips, it justifies them paying their employees sub-minimum wage - which is LEGAL. How it works in Florida:

Minimum wage is $11/hour in Florida. Except for servers. For them, it's $7.98/hour. Let's round that up to an even $8/hour. That's $3 less per hour than other hourly workers in the state.

So let's say the server is getting an average of $2 per table in tips - and they have 4 tables per hour, for four hours. That's $32 per shift in tips. It also means their ACTUAL hourly pay averages the $8/hour server minimum, plus $8/hour in tips = $16/hour. Since that's $5/hour more than the NON-server minimum wage, the employer can justify never paying their employees better than that server wage of $8/hour.

The more they earn, the more justified the employer is in never giving their servers a raise. That means - employees working slower shifts where they might not see more than $5 in an entire shift (like Monday opening shift at some places), will always earn less than the $11/hour non-server wage.

If everyone tipped according to the old-school "standard" employers would likely pay their servers more to begin with, because they won't assume customers will help their servers "make bank" in tips. This hurts new employees who just aren't trained well enough yet, or have enough experience yet, to hustle for those extra bucks. And that causes a lot of turnover, which puts more pressure on the seasoned employees to pick up the slack, which causes burnout, which causes turnover.

As someone who has worked in the service-for-tip industry, I tip how I was taught to expect being tipped:

15% for just doing my job, nothing more or less.
18% for doing my job well, and demonstrating efficient problem-solving skills.
20% for going above and beyond the job description.
0% if I did something actually BAD enough to get management involved.

What you worked, decades ago, has no bearing on today.

Pretty much everything you posted is incorrect.

Yes, they start the employees at below "minimum wage", but it they don't collect enough tips to reach the "$11.00/hr", the employer MUST pay them the difference.

They are guaranteed that amount, per state law...

The non-servers (if they are non tipped) do not fall into that category and MUST be paid the $11/hr. If they are part of the tip pool, they STILL are guaranteed the $11/hr per state law...

[Ele201]

It's even more nefarious than that. I've worked as a waitress in a few full-service restaurants, and at a summer resort.

Here's what happens when people over-tip:

The management/owner sees the receipts. Credit card tips are monitored. If they see a trend of high percentage tips, it justifies them paying their employees sub-minimum wage - which is LEGAL. How it works in Florida:

Minimum wage is $11/hour in Florida. Except for servers. For them, it's $7.98/hour. Let's round that up to an even $8/hour. That's $3 less per hour than other hourly workers in the state.

So let's say the server is getting an average of $2 per table in tips - and they have 4 tables per hour, for four hours. That's $32 per shift in tips. It also means their ACTUAL hourly pay averages the $8/hour server minimum, plus $8/hour in tips = $16/hour. Since that's $5/hour more than the NON-server minimum wage, the employer can justify never paying their employees better than that server wage of $8/hour.

The more they earn, the more justified the employer is in never giving their servers a raise. That means - employees working slower shifts where they might not see more than $5 in an entire shift (like Monday opening shift at some places), will always earn less than the $11/hour non-server wage.

If everyone tipped according to the old-school "standard" employers would likely pay their servers more to begin with, because they won't assume customers will help their servers "make bank" in tips. This hurts new employees who just aren't trained well enough yet, or have enough experience yet, to hustle for those extra bucks. And that causes a lot of turnover, which puts more pressure on the seasoned employees to pick up the slack, which causes burnout, which causes turnover.

As someone who has worked in the service-for-tip industry, I tip how I was taught to expect being tipped:

15% for just doing my job, nothing more or less.
18% for doing my job well, and demonstrating efficient problem-solving skills.
20% for going above and beyond the job description.
0% if I did something actually BAD enough to get management involved. Respectfully I think these percentages are a bit low. I give 20% for good service, always. Above and beyond, 25%. I’ve never called a manager on a server.

[ThirdOfFive]

Respectfully I think these percentages are a bit low. I give 20% for good service, always. Above and beyond, 25%. I’ve never called a manager on a server.
I have.

If service is truly reprehensible (once had a waitress who actually picked her nose while taking our order) I'll tell the manager. Very rare happenstance that I'd ever do that, by the way.

But...I'll also inform the manager if service is above and beyond. Apparently most people don't do that. I remember eating at Red Lobster in Burnsville, MN some years back. Place was packed, but our waitress was on top of her game. Other than the fact that our food was a bit slow in coming, no complaints.

At the end of our meal I asked the waitress if I could talk to the manager. You could see her tense up, but she fetched the manager, who looked equally tense. When the manager arrived I told him that this particular waitress was excellent at her job and was a credit to the restaurant. She lit up like a Christmas tree, and got a BIG smile from the manager as well.

It is a two-way street. Easy to criticize, but be ready to compliment as well.

[charlieo1126@gmail.com]

My favorites in Brownwood are in order Blue Fin, Prima and Harvest all 3 are terrific and the service has been mostly good , I would give it another try , sometimes things happen just like in life .

[williep]

It sounds like The Stockholm Syndrome!

[fdpaq0580]

To all you people who believe that leaving a small or no tip because you had an unsatisfactory experience, you’ve apparently never worked in a restaurant. You want to blame the server because that is your direct contact. The vast majority of problems are not within the servers control. That server can only control so much and their wages depend on you like it or not. Spend some time in their shoes and you might not be so quick to penalize them for things out of their control.

Never worked in a restaurant. (By choice). Server is often the only contact, unless you call the manager. Server can relay satifaction or dissatisfaction to the appropriate person if necessary. But, customers are not responsible for the servers wages! Tips are not "required", whether you like it or not. The management is responsible for insuring the servers receive minimum wage, tips or no tips.

[Emkay56]

We had a similar experience on my birthday, which also happened to be Thanksgiving, but it was at Red Sauce. The food was mediocre, even though the menu looked outstanding for that day and we were really looking forward to it. Our server was not friendly at all and was very slow in taking care of our requests. Needless to say, I don’t know if I’d ever go back there even though others have told us how great the food is.


Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

[charlieo1126@gmail.com]

It's even more nefarious than that. I've worked as a waitress in a few full-service restaurants, and at a summer resort.

Here's what happens when people over-tip:

The management/owner sees the receipts. Credit card tips are monitored. If they see a trend of high percentage tips, it justifies them paying their employees sub-minimum wage - which is LEGAL. How it works in Florida:

Minimum wage is $11/hour in Florida. Except for servers. For them, it's $7.98/hour. Let's round that up to an even $8/hour. That's $3 less per hour than other hourly workers in the state.

So let's say the server is getting an average of $2 per table in tips - and they have 4 tables per hour, for four hours. That's $32 per shift in tips. It also means their ACTUAL hourly pay averages the $8/hour server minimum, plus $8/hour in tips = $16/hour. Since that's $5/hour more than the NON-server minimum wage, the employer can justify never paying their employees better than that server wage of $8/hour.

The more they earn, the more justified the employer is in never giving their servers a raise. That means - employees working slower shifts where they might not see more than $5 in an entire shift (like Monday opening shift at some places), will always earn less than the $11/hour non-server wage.

If everyone tipped according to the old-school "standard" employers would likely pay their servers more to begin with, because they won't assume customers will help their servers "make bank" in tips. This hurts new employees who just aren't trained well enough yet, or have enough experience yet, to hustle for those extra bucks. And that causes a lot of turnover, which puts more pressure on the seasoned employees to pick up the slack, which causes burnout, which causes turnover.

As someone who has worked in the service-for-tip industry, I tip how I was taught to expect being tipped:

15% for just doing my job, nothing more or less.
18% for doing my job well, and demonstrating efficient problem-solving skills.
20% for going above and beyond the job description.
0% if I did something actually BAD enough to get management involved. I over tip I’m not going to say how much because I wouldn’t be believed , but my tips are always in cash and while I don’t ask I’m sure the wait staff put the extra in there pocket , I also give money at Christmas to favorite servers , I eat out all the time and never cook , I see how hard the job is and could tell you more stories then you have time to listen about how many people stiff the servers when it comes to tips in the villages and the many managers who move there hours around on a whim , these problems are not unique just to villages , but far worse then any other place I’ve been

[dyendell]

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

I heard McDonals opened on 44. Try that if you want fast food.

[OpusX1]

I over tip I’m not going to say how much because I wouldn’t be believed , but my tips are always in cash and while I don’t ask I’m sure the wait staff put the extra in there pocket , I also give money at Christmas to favorite servers , I eat out all the time and never cook , I see how hard the job is and could tell you more stories then you have time to listen about how many people stiff the servers when it comes to tips in the villages and the many managers who move there hours around on a whim , these problems are not unique just to villages , but far worse then any other place I’ve been

We don’t eat out much anymore but when we do I over tip. My minimum tip is 50% and if the total bill is $50 or less I give the server a 50 dollar bill. Why? We can afford it and often it makes someone’s day. We know about struggling and now in our twilight it’s fun to make someone happy.

[jmpate]

My husband and I have eaten there 4 times and the service is varied b/w excellent and very poor; these visits were outside of holiday or weekend visits. The food has been the same way however has improved immensely since first opening up.

We've decided to try restaurants outside the "bubble" for this reason and will be exploring Winter Springs area since there's a lot of nice restaurants there with excellent service & superb food. Life's too short to put up with marginal service, poor food prep & match high costs.

Just spent 2-hours “dining” at Harvest Restaurant in Brownwood. Was only approached after about 20 minutes. Between the time the appetizer and dinner order was taken and served, it was at least 45 minutes, maybe longer. While that is perfectly acceptable at a Michelin star restaurant, I suggest it represents abysmal service at Harvest. To top it off, the blond woman at the front desk was rather rude when I CALMLY mentioned the issue and her asking curtly “what do you want?” Duh, how about reasonable service! I should mention they were kind enough to comp a desert for my family. Notwithstanding the fiasco, I did leave a 30% tip since I understand that wait staff relies on tips. I suggest this was a management issue so why penalize the server. As for me, thanks for ruining my birthday dinner. I wont return to Harvest anytime soon and my recommendation to others is to think before you visit Harvest. Your mileage may vary.

[charlieo1126@gmail.com]

We don’t eat out much anymore but when we do I over tip. My minimum tip is 50% and if the total bill is $50 or less I give the server a 50 dollar bill. Why? We can afford it and often it makes someone’s day. We know about struggling and now in our twilight it’s fun to make someone happy.

HappyNew Year someone who understands, it’s feels just as good to me as it does to the people I give it to .

[oldtimes]

HappyNew Year someone who understands, it’s feels just as good to me as it does to the people I give it to .

A very happy New Year to you and OpusX1. It’s nice to see people who do not think the world revolves around them.

[BobnBev]

HappyNew Year someone who understands, it’s feels just as good to me as it does to the people I give it to .

X-2:bigbow:

[coffeebean]

I like reading restaurant reviews, both good and bad. I thought the OP's review was detailed and fair. I believe that professional restaurant critics write reviews all the time after only one visit. If a restaurant cannot provide efficient service because of a staffing shortage, they should temporarily close.

I've seen restaurants close off tables if they are short staffed. Closing the restaurant temporarily should not be an option.

[kingofbeer]

A very happy New Year to you and OpusX1. It’s nice to see people who do not think the world revolves around them.
We dined there once. The service was very good. The food was not what I expected. The quality of the food was fresh. But the preparation and presentation was below par for a fine restaurant. Not going back there.