As one of the top three posters on this thread, I agree that I don't mind tipping. As for the survey, it doesn't have any data on that question. Yes, it asks whether tipping is more of an obligation or a choice but paying for my meal is an obligation but I don't mind doing it.

Too bad they don't make a button for those of that volition.."I LOVE to TIP". They could wear them when going to the restaurants and give the servers a heads up to get ready for a nice, big tip.:pepper2:

Not intimidating. Just expected, assumed and entitled to it, you cheap %^&#.
I say, let them be fully paid by their employer first. The, and only then, the customer can decide if the person who willingly chose to work part-time with no bunnies, deserves a gift rather than put it in a fund for junior.
Last night wife and I had a simple dinner item at N. Lopez. Our waiter was serving a table of 12, a table of 8, and a couple tables of 4 and we 2. A party of sorts at the 2 larger tables although we noticed the couples all got separate checks. Thy all had appetizers, cocktails, soup/salad, entree. And bottles of wine for each table. Desert, of course? Hefty bills, I'm sure.
Wife and I had a single dish each and 1 Coke each. A small loaf of brown bread, not ordered was brought to our table. (A freebie? ). Our bill, $108.xx. service was fine. We tipped the requisite 20%.$22 (rounded). IF every couple tipped only $22 like us tips came to $660. And we know the filled those tables again because all tables were full when we arrived and when they departed the next groups arrived. I would be curious to know how much that waiter makes in a year, cash in hand, tips only. It only takes $62.50 per hr in the 800 hrs he works in a year to make $50,000. If minimum wage is $13, he only needs $49.5. 3 $20 tips won't be hard to com by in a half decent place. Of course you won't see that everywhere, but waitstaff don't all have it bad. Many are making a far better living than I ever did.
Just saying.

Good info.

You're assuming that said waiter makes that same amount every single night, 5 nights a week. That is typically NOT the case...

WRONG!
Reading is fundamental. 4 nights per week for 4 hr shift for 50 weeks per year.
Not assuming. Just showing that in some restaurants making $50K a year part-time, thanks to outrageous tipping, is very likely.

- You have your waitress simultaneously handling the equivalent of eight tables. Does that seem right? (I've never eaten at Lopez or paid that much attention)

- Your math is a bit off. You listed 30 people which would be 15 couples and would come to $330 at $22/couple.

- Were you really part of a group of 30 waiting for those seven tables to clear and did you really have to push your way through the next 30 who were waiting for you to finish and leave? Not to mention those who were waiting for other tables in the restaurant.

Busy nights vs slow nights, busy shifts vs slow shifts, tip-outs.... all will work to lower the nightly tip. One online source estimated $200-$300/night in take-home tips. $300/night * 200 nights = $60,000. Good money just in tips but I bet there are few who actually make that. (I just checked and we have spent over $100 *including* tip only three times this entire year. Meals at most restaurants don't come to $108 per couple)

Except you said NONE of that in your rant... Writing a coherent post is fundamental as well...

Waiter. Reading.
We two (wife and self). Reading.
Table of 12, table of 8, 2 tables of 4. And "we two" table of 2, not part of the group. Reading.
Lopez CC is one of the nicer CC restaurants. Prices a little higher than most. Waiter had help resetting the tables between groups. One other person. No "push your way through" if one is blessed with patience.
As for my math, the $22 was based on our bill. No cocktails, drinks, bottles of wine. 2 glasses of unsweetened tea. No appetizers, soup, salad, upgrade additions, just 1 plate each of a nice entree. So, no ups, no extras. We paid for the "atmosphere".
I used $660 because we actually observed 2 seatings. I didn't add any more, even though there was time for more seatings. Also, our tip was quite likely the lowest by far based on observation of what others were ordering and what was delivered.
There are certainty restaurants that offer less expensive experience. But there are lots of restaurants nationwide that offer much more expensive experience. Busy or slow, nights or shifts, "tip-outs" (whatever it is), doesn't matter. The waiter/waitress is who I tip. What he/she does with their money is up to them. None of my business.

Sorry. But now you are on board. I'll try to do better. OK?

Well *that* makes a difference!

I never said anything different.

12 + 8 + 2*4 + 2 = 30. (math)

You wrote about 30 people being served. You wrote that the tables were occupied when you arrived, occupied while you were eating, and occupied as you left. That meant 30 people must have left as the 30 that included you arrived and the 30 that ate after you were waiting while you paid. That's a lot of people moving around all at once. If that wasn't the case then maybe the room wasn't quite as busy as you made it sound.

I guess I misunderstood when you wrote:
You didn't mention a second group until after that statement and you actually mentioned a third group. So which is it, 15 couples, 30 couples, or 45 couples?

There certainly must be servers who make a great deal of money but there are more who don't work at lots of restaurants nationwide that offer much more expensive experience. Here in the Villages the more expensive experiences seem to be outnumbered by the less expensive experience by at least five to one.

What he/she does with the tip money is not up to them at all and all that does matter when making assertions about how much they are pocketing. The $50,000 assertion falls apart quickly when looking at more than the twenty and two ones you left on the table.

[QUOTE=Bill14564;2453137

What he/she does with the tip money is not up to them at all and all that does matter when making assertions about how much they are pocketing. The $50,000 assertion falls apart quickly when looking at more than the twenty and two ones you left on the table.[/QUOTE]

I gave a gratuity/gift/tip to the waiter. What he decides to do with it is not any concern of mine, or anyone else. If he is robbed, call a cop or a lawyer. Santa Claus gave me a bb gun. I shot a bird. I'm sure Santa would be disappointed in me, but he isn't responsible. I did it. I made the bad decision. Who make the decision for the waiter what to do with His gift? And, why should we care what job choices others make.

So just don't tip, if you find the practice so offensive. It's your right to tip, or not. No one is forcing you to tip. Give the server nothing. I mean they're all getting stinkin filthy rich off their 4-hour shifts, they won't miss your $20 bill once every few months.

Long thread, needs to go to bed. If you want to be the big tip people, go for it. It one doesn't like tipping, cook at home or dine where tipping isn't necessary. We all don't have to want the same thing.

I would worry that if the server recognizes you as a bad tipper the food you get has ingredients you would not want.