[xkeowner]

One son and two daughter-in-laws have worked as servers so I have heard plenty of both positive and negative feedback on tipping. My baseline is 20% generally rounded up to the nearest dollar. I have "photo ID required" on my credit card which automatically results in at least $1.00 additional tip if asked for ID - rarely happens in The Villages. I believe many restaurants under staff servers which results in slow and/or less than optimal service however, there are obvious differences in server training and or level of experience. Poor service can be either a lack of training/experience or a lack of capability. Either reason reflects back upon management.

[Carl in Tampa]

Originally Posted by CFrance

I agree with this.

As for another of your observations from a different post--that of restaurant servers in Europe being stratified--I have to disagree on two points: one is that they actually do have movement in their professions--seniority, head waiter, maitre d', sommelier if they go after the education and experience for it--and two is that it is a very well-respected profession in Europe.

Also, as an anecdote... a waiter at our favorite resto in Montepulciano, Italy, left to take a marketing position with a winery in the area due to his extensive experience he gained serving the wines in this restaurant. He was so cute too. Dang.

I would point out that the progression you describe, although increasing in prestige and income, is still in the food service trade.

I do realize that there are certain high quality restaurants in the United States where food service is a highly attractive and highly respected occupation. Here in Tampa the Columbia Restaurant has had waiters and cooks who have worked for the restaurant for decades, and have clientele who specifically request their service. Their management treats them with the courtesy and respect that they deserve. They are an asset.

My point was more that when you encounter a waiter in Europe, he is likely to have an expectation of a career as a waiter. When you encounter a waiter in a college town in America he is more likely to be a college student, perhaps preparing for a career in law or medicine. Or, if in New York or Los Angeles, perhaps aspiring to act on Broadway or in the movies.

I, too, have an anecdote. Antoine's in New Orleans is one of those venues where many of the diners have a favorite waiter. I did not dine there often enough to have one. One night I was entertaining an old friend who was the State's Attorney from Tampa. I had not asked for any particular waiter.

Our waiter turned out to be turning 75 years old and this night was his last night at work before retiring. In addition, he had been working at Antoine's for 50 years. He had been a server for President Franklin Roosevelt when he visited Antoine's in the 1930s.

But, there's more. He was an immigrant from a small town in Spain. He had come to America along with his best friend from the town, who by coincidence was the father of my guest. Their greetings and reunion was glorious. And our service that night was impeccable.

[DeanFL]

I enjoy and reward good service anywhere, esp restaurants. Panera (LSL) had adopted a new system in the last months. Noticed about 8 months ago and since. When ordering (from front counter person), if paying by credit card, a suggested tip% screen comes up before the signing screen. On each occasion the Panera clerk leaned over the counter to watch the entry. And each time in the last 8 months we visited (3 times), I pushed the 10% entry. And each time I was a bit angry feeling pressure to tip AT A COUNTER. My fault - and next time I will speak with the mgr or pay cash. Want to be nice and considerate but this is an over-reach IMO. I will also email Panera headquarters to voice displeasure. oh well.

While I'm whining - McAllisters in BW, with the same front counter service - has a posted NO TIPPING policy, and their prices are better for IMO better food than Panera. And now after spouting off, I am writing off Panera for lunches - and will go to VKI Japanese for a nicer lunch at the same price...with table tipping which is AOK. I will still write Panera to get it off my chest... Man I feel so much better - ToTV can be better than a Shrink visit...and no tipping.

[biker1]

I believe your granddaughter may fallen into the same trap that many other young people have found. She has developed an expectation of her own worth that is outside the free market dynamics. While she may have an expectation of an 18-20% tip, either her clientele is not willing to pay it or her job performance does not warrant it, or both. I would advise her to focus on the only two things she can control: her own job performance and where she works. If she is not happy with the money then she can work harder (or smarter) or find another job. Blaming your customers is never a good place to go. If she has started to anticipate that the tip will not meet her own expectations then this may be reflected in her attitude and job performance and then it becomes a self-fulfilling prophecy. Your suggestion that servers may not be valued as people or the job they have chosen is not valued, is the application of a morality argument. I have never bought into those sorts of guilt trips and blame games.

Originally Posted by lauralouwho

My granddaughter is a server and has mentioned to me several times that many dont tip appropriately. By appropriately I mean 18% -20% for good service. I'm aware that money doesn't grow on trees and eating out can be expensive but servers are people too and have bills to pay. Many severs have the job they do because it's flexible and allows them to pursue other opportunities. If you don't value them as people or the job they have chosen, then why do you go out? And what constitutes good or poor service to you?

[bilcon]

Originally Posted by manaboutown

15% is a normal appropriate tip, not 18-20%. When I was young in the 1960s it was 10%.

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

[billethkid]

Originally Posted by bilcon

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

The bill before tip has gone up over the last 10 years....hence the 15% is still a valid number.

15% of the higher number results in more money than 10 years ago....right?

[biker1]

In FL, the hourly rate for a server plus the tips must equal the hourly minimum wage or the employer is required to make up the difference. In other words, servers are guaranteed at least the hourly minimum wage.

I don't believe there is a "normal". I tip anywhere from 100% to 0% but I don't expect anyone else to do this. You should tip according to what makes sense for you.

Originally Posted by bilcon

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

[davefin]

Originally Posted by bilcon

The normal tip of 15% may have been normal 10 years age, but the normal tip now is 18% to 20%. Servers don't even make minimum wage.

Food prices have also risen due to inflation, therefore, a 15% tip 10 years ago is most likely the same dollar value as a 15% today.

[Henryk]

Originally Posted by biker1

In FL, the hourly rate for a server plus the tips must equal the hourly minimum wage or the employer is required to make up the difference. In other words, servers are guaranteed at least the hourly minimum wage.

I don't believe there is a "normal". I tip anywhere from 100% to 0% but I don't expect anyone else to do this. You should tip according to what makes sense for you.

Not to be argumentative, but I do not believe servers earn the regular minimum wage. They earn less. I don't know why.

[biker1]

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Originally Posted by Henryk

Not to be argumentative, but I do not believe servers earn the regular minimum wage. They earn less. I don't know why.

[Two Bills]

Wife and I will not eat at a restaurant that adds a service charge to the bill.... Presumptuous
If we pay with a card (rarely) I will not add tip to card....Never trust management.
We always tip with cash at table.......50cents, whatever the service!!!


(Actually I am a good tipper.)

[CFrance]

Originally Posted by Two Bills

Wife and I will not eat at a restaurant that adds a service charge to the bill.... Presumptuous
If we pay with a card (rarely) I will not add tip to card....Never trust management.
We always tip with cash at table.......50cents, whatever the service!!!


(Actually I am a good tipper.)

I hope so! 50 cents is a slap in the face. But I think you were kidding. I agree with tipping in cash. It has mor chance of going directly to the server.

[Carl in Tampa]

Originally Posted by biker1

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Just to keep this information in perspective, the Florida hourly minimum wage for tipped employees is $5.23. Not exactly wonderful.

Quote: "Employers must pay their employees the hourly state minimum wage for all hours worked in Florida. The definitions of employer, employee, and wage for state purposes are the same as those established under the federal Fair Labor Standards Act (FLSA) and its implementing regulations. Employers of tipped employees, who meet eligibility requirements for the tip credit under the FLSA, may credit towards satisfaction of the minimum wage tips up to the amount of the allowable FLSA tip credit in 2003. However, the employer must pay tipped employees a direct wage. The direct wage is calculated as equal to the minimum wage ($8.25) minus the 2003 tip credit $3.02), or a direct hourly wage of $5.23 as of January 1, 2018."

Details at http://www.fau.edu/hr/florida-minimu...nouncement.pdf

[Henryk]

Originally Posted by biker1

As I already stated, in FL, the total of the server's hourly rate (a few bucks per hour) plus their tips must add up to the minimum hourly wage or the employer must make up the difference. Therefore, their pay can have 3 components: their regular hourly wage, their tips, and any make up money, if required, by their employer. They are guaranteed to make at least the minimum wage. This is FL law.

Thanks for the clarification.

[biker1]

The point is they are guaranteed at least the minimum wage regardless of whether they receive any tips at all.

Originally Posted by Carl in Tampa

Just to keep this information in perspective, the Florida hourly minimum wage for tipped employees is $5.23. Not exactly wonderful.

Quote: "Employers must pay their employees the hourly state minimum wage for all hours worked in Florida. The definitions of employer, employee, and wage for state purposes are the same as those established under the federal Fair Labor Standards Act (FLSA) and its implementing regulations. Employers of tipped employees, who meet eligibility requirements for the tip credit under the FLSA, may credit towards satisfaction of the minimum wage tips up to the amount of the allowable FLSA tip credit in 2003. However, the employer must pay tipped employees a direct wage. The direct wage is calculated as equal to the minimum wage ($8.25) minus the 2003 tip credit $3.02), or a direct hourly wage of $5.23 as of January 1, 2018."

Details at http://www.fau.edu/hr/florida-minimu...nouncement.pdf