[graciegirl]

Originally Posted by Rapscallion St Croix

I want efficiency. I want accuracy. I want to be asked if I need a refill on my beverage. Too many servers think that being friendly and engaging is the key to earning a tip. I don't want to exchange pleasantries. Don't call me "honey" or "sweetie" unless you want me to call you "Sugar Tits". Good service should be the norm and should get one's standard minimum gratuity...mine is 15% for good service...more if the server impresses me.

Raps. You wouldn't call them that, would you? Will all my heroes fall?

[Nancy@Pinellas]

I always tip for good service. When my cold appetizer comes after my main course or my drink takes ep minutes... it’s usually the servers fault. They shouldn’t be rewarded for poor service. I still tip, but not as high.

[champion6]

Originally Posted by mark47

My son is a server. He doesn't keep the entire tip. He has to tip out the bartender, hostess, busboy etc. He keeps about 66% of a tip.

I'm curious about the "etc." Specifically, does part to the tip go to the cooks?

[Steve9930]

Good to Adequate service, 20%, exceptional service 25 to 35 %, poor service 10%, really poor service $1. Automatically put the tip on the bill, well you get what you ask for......... Holidays and good service you might be pleasantly surprised. Never tip on the tax, just the food bill.

[dave042]

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

[justjim]

Originally Posted by dave042

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

“When in Rome.......”.

[justjim]

Servers in many restaurants also serve as “Bus boys”. I also have observed that in some cases a server will have more tables during busy times than he/she can adequately serve. Sometimes employees call in sick and this causes stress on the Servers that are there. It goes without saying that the restaurant business is a “tough” business. Something would have to go very badly for me not to tip 20%.

[DonH57]

Originally Posted by graciegirl

It is my opinion that servers in The Villages are some of the best I have encountered in my life. Many, like those who work at Cane Garden have worked here for many years and are treasures to frequent customers.

I think people who serve The Villages population must have the patience of Job. I very much appreciate our servers here. Hard to find one not deserving of a good tip.

I agree most servers here in the villages are decent. Sure you will find a bad one now and then. I do have to say of everywhere I've lived the customer base in the villages is one of the most rudest to servers. I've witnessed some of the most nastiest comments or actions of patrons and wonder how the servers deal with it every day.

[dave042]

Originally Posted by justjim

“When in Rome.......”.

Was just there a few months ago. 15% tip was not the expectation.

arrivederci

[NYGUY]

Great service, 25% - 30%

Good service, 20%

Poor service, 10%

[graciegirl]

Originally Posted by dave042

Having lived and worked overseas most my life, I really don't like to US system of dining and tipping. This passes part of the servers' wages to the customer's responsibility. I'm not comfortable supplementing employees pay who don't work for me. The restaurant should pay a living wage to the servers and if the service was good or exceptional then tip $1 or $2. This is what is done all over the world. The server would be happy, the employees would be happy, and the customers would be happy.

Dave. ....! THAT ISN'T HOW IT WORKS HERE.

[mark47]

No Cooks make more than $2.00 per hour

[Polar Bear]

Originally Posted by NYGUY

Great service, 25% - 30%

Good service, 20%

Poor service, 10%

Reasonable.The only change for me is...

Poor service, 0-10%, depending on how poor.

[Rapscallion St Croix]

Originally Posted by graciegirl

Raps. You wouldn't call them that, would you? Will all my heroes fall?

Naw...just an empty threat.

[CFrance]

Originally Posted by 2newyorkers

I also feel that tipping has partly to do with geography. I am from Long Island. This past summer, on tabs where they give you a breakdown of the tips, I have seen 18%, 20%, 22% and 25%. The first time I saw this I was surprised. My friends in the mid west tip at 15%. And of course in Australia and New Zealand they do not tip at all.

In Australia (and maybe New Zealand?) their wage is a lot higher than it is in the US. Apples to Oranges.

I thought 20% was now the norm in the US.