Originally Posted by Rainger99 (Post 2445502)

If they make a mistake, someone could get hurt in a car/golfcart accident.

If a server makes a mistake, you get a steak medium instead of medium rare.

Originally Posted by Rainger99 (Post 2445556)

Or the restaurant could just pay everyone a minimum wage. Why is it that Europe can do it and the USA cannot do it?

If a restaurant paid waiters 2x or 3x the minimum wage, would you still tip?

Originally Posted by Bill14564 (Post 2445571)

I’ve answered that at least once in this thread. In general, I start at 20% (easy to calculate) and adjust from there.

Originally Posted by bopat (Post 2445588)

Assuming they were paying tax on tips before, a 15% tip would now be more like 10% for me to give.

Originally Posted by bopat (Post 2445588)

Assuming they were paying tax on tips before, a 15% tip would now be more like 10% for me to give.

Originally Posted by Normal (Post 2445609)

There are many variables in the restaurant tipping:

For instance, no one tips at a Mac Donald’s or fast food establishment. Few tip for take out pizza. Tipping primarily is done in the sit down atmosphere of a restaurant (minus fast food restaurants). When a waiter or waitress is involved we tip.

I just wonder why a waitress who works her rear off for a couple bucks at the diner for a tip is less deserving than a waitress at say the BoneFish Grill or Brazil Steakhouse who picks up at least 10-20 dollars from every table when applying half the effort? The tipping system we have is unjust.

Originally Posted by fdpaq0580 (Post 2445616)

Wonder no more! The answe is, she's not! And, more accurately the wait person at the big bucks place isn't any more deserving than the person at the diner. They are doing the same work. That is one aspect of the tip scam. Another is you are expected to tip a % of your bill. Order a glass of water = no tip. Order a $20 double good scotch ($40) = (20%) $8.00 for less work, smaller glas and no ice or lemon. Yeah, that's fair!

Originally Posted by asianthree (Post 2445572)

Two servers within local distance, in the past 6 months served food that was verified by kitchen staff prepared per specific instructions to a customer with allergies. Customers notified the server, verified again at delivery of food, server verified with kitchen twice. Customer died.

Have any idea how the server is coping, besides the constant nightmares of the person died right before their eyes, and nothing could save them.

Ever watch a person die from an allergic reaction. Death even if it’s not your fault as a bystander or customer, can linger in your mind for more time than many want to admit.

Servers witness chocking, of adult, more common children, And occasionally a death by allergic reaction.

My mom was Management for Bob Evans for 21 years. Opening new stores, staying 3+ months until next gig. Her chocking count 31, (23 children) not even as a server. Witnessing a make shift trach in a restaurant leaves lasting impressions, and knowledge that a standard pen can save a life.

Two deaths, both food allergy, unknown by the young adult.

Originally Posted by fdpaq0580 (Post 2445575)

1. Europe isn't peopled by tip addicted, competitive virtue signalers trying to show how empathetic, kind and generous they are.

Originally Posted by Rainger99 (Post 2445556)

Or the restaurant could just pay everyone a minimum wage. Why is it that Europe can do it and the USA cannot do it?

If a restaurant paid waiters 2x or 3x the minimum wage, would you still tip?

Originally Posted by Velvet (Post 2445637)

I guess the thinking might be, if you can afford a more expensive meal (or drink) you can afford a more expensive tip. Tipping then, is not really for service.

Originally Posted by OrangeBlossomBaby (Post 2445761)

If you demanded to know how much your server was getting paid, would the manager let you eat there at all or would he kick you out for minding someone else's business?

Originally Posted by fdpaq0580 (Post 2445772)

Car wash. Different prices based on the value of the car you drive? Same principle. Price your meal based on the clothes you chose to wear? Same principle.
If tipping isn't really for service, what IS is it for?? (hint ; it serves the same purpose as a "thank you" card you sent to Grandma for the Christmas sweater she sent you as a child.)

Originally Posted by Bill14564 (Post 2445782)

I expect the servers to have more training or more experience and therefore deserve a higher compensation.

Originally Posted by Rainger99 (Post 2445646)

Michael Lynn is a professor at Cornell and is one of the leading experts on tipping. He has published more than 50 articles on tipping.

He says “I think that there are five basic motives for tipping.

1. Some people tip to show off.

2. Some people tip to help the server, to supplement their income and make them happy.

3. Some people tip to get future service.

4. And then other people tip to avoid disapproval: You don't want the server to think badly of you.

5. And some people tip out of a sense of duty.

And if you are interested in reading any of his articles, check this out.

My website

Originally Posted by Bill14564 (Post 2445782)

You are one of the few who continues to insist tipping is not for the service received.

Different prices based on the car I drive? Yes, different car wash choices based on the value I put on the car I drive and the service I expect from the car wash. I would make a different choice for my new Audi than I would for my ten year old Toyota and I would expect to pay different prices.

Price a meal based on the clothes you wear? Not the same at all. Though I might expect to pay more for the nicer clothes than for the more casual clothes.

At a more expensive restaurant I expect a higher quality of food as well as a higher quality of service. I expect the chef has had more training or more experience and therefore deserves more compensation. I expect the servers to have more training or more experience and therefore deserve a higher compensation. I may be more critical in my tipping decision at the more expensive restaurant due to those expectations.

Originally Posted by Rainger99 (Post 2445646)

Michael Lynn is a professor at Cornell and is one of the leading experts on tipping. He has published more than 50 articles on tipping.

He says “I think that there are five basic motives for tipping.

1. Some people tip to show off.

2. Some people tip to help the server, to supplement their income and make them happy.

3. Some people tip to get future service.

4. And then other people tip to avoid disapproval: You don't want the server to think badly of you.

5. And some people tip out of a sense of duty.

And if you are interested in reading any of his articles, check this out.

My website

Originally Posted by Skip (Post 2445832)

Wow! So far 23 pages on this one topic. We could write a book.
Oh, maybe, we are.

Skip

Originally Posted by Velvet (Post 2445837)

And some people tip mostly because it is customary.

Originally Posted by fdpaq0580 (Post 2445843)

That comes in under #5. "Duty" post 331

Originally Posted by OrangeBlossomBaby (Post 2437029)

Tips aren't supposed to be part of a server's paycheck from their employer. They're supposed to be in ADDITION to it. As a "thank you" from the customer directly, for doing a good (or better) job. There are people with extreme views in either direction:

People who think it's good to give at least 20%, and up to 40% of their tab, usually because they want to show off how generous they are. Those are the people who think they can buy their way into heaven.

People who think that they shouldn't tip at all, because the boss is paying the employee, and the employee is owed nothing by the customer. Those are the people who don't think they have to earn their place in heaven.

And then the people in the middle like me: old-fashioned. Traditional. If service is adequate, no complaints but nothing spectacular, I tip 15%. If service is good, but not great, they get 18%. If service is outstanding, they get 20%, plus one penny, plus a compliment to the manager to let them know their employee was responsible for maintaining high standards for their restaurant. If service was BAD, they get no tip, and a complaint to the manager.

I tip curb-side folks if they have to come out in the rain. I toss the change into the tip jar when I buy something at a take-out joint that has one - sometimes. Those are people who are already earning minimum wage or better, they are not "tipped employees."

Originally Posted by retiredguy123 (Post 2445863)

I always use cash in a restaurant and I always provide exact change. So, no one actually knows how much I tip, except the server. I also carry a lot of twenty, ten, five, and two dollar bills in my wallet. No ones. But the way, the only way to get two dollar bills is to order them from the bank.

Originally Posted by fdpaq0580 (Post 2445779)

RIGHT! None of our flipping business. So what makes you believe you need to tip?

Originally Posted by fdpaq0580 (Post 2445852)

Your third paragraph made me laugh. If tipping is required to earn my place in Heaven, I should have a pretty nice place because I do it even though I know it's it's BS.
Just curious, how come when Jesus said " give unto Ceasar that which belongs to Ceasar, and give unto God that which belongs to God", he didn't add " and make sure you tip the waitress if you hope to get into Heaven"? 🤭🫠

Originally Posted by OrangeBlossomBaby (Post 2445899)

Because that's how I was raised. Because I used to be a waitress and know how lousy of a job it can be. Because restaurant employers are ALLOWED to pay below the regular minimum wage, and expect wait staff to earn their "commission" paid directly by the customer.

Originally Posted by OrangeBlossomBaby (Post 2445900)

Jesus is fiction. Caesar is what I sometimes ask my server, who I tip, as the salad with my entree.

Originally Posted by fdpaq0580 (Post 2445908)

A lot of jobs cab be lousy. And you should realize more than most that it is the employers who use this scam to gouge customers while coming and controlling employees. A tip is a gratuity or gift of gratitude. It is NOT and was never intended as a "commission", which is a sales bonus the [B]employer[B] pays, out of the profit from the sale. Not paying proper competition for work done and passing that responsibility onto a third party, the customer, is (IMHO) irresponsible, unethical, and should be illegal. Unfortunately, the (IMHO) twisted little weasel restaunteurs have recruited many of the servers by allowing tipping to turn into a cash cow which they can take advantage of. Employers in many establishments monitor tips and expect portions to also support other workers. Busses, food runners (the person that appear out of nowhere with your food), and who knows how many others. The business model from Hell.
I go to buy ... a car. I talk to many people and buy a car. I pay for the car and drive away. The business pays it's employees. Not me. The business pays the bonus! NOT ME.

Originally Posted by Bill14564 (Post 2445911)

And AGAIN, the solution is very, very simple. When you go to a restaurant that typically accepts tips (not Chipotle or McD's) add 20% to the total and let the business figure out who gets it. As it is, you accuse the business of taking your tip and distributing it in some unknown way... but that is exactly what your car dealer does.

So treat the restaurant like somewhat like your car dealer: Even though the business doesn't take it upon itself to include it, leave 20% more than the bill and let the business distribute it as it chooses.

Originally Posted by retiredguy123 (Post 2445915)

The difference is that, legally, any tip you leave is the property of the server. If the restaurant owner does anything else with it, they are violating the law.

Originally Posted by Bill14564 (Post 2445925)

Not just the server but can't include management. There are rules....


But that isn't the point. The point is the user I commented to didn't want to feel obligated or coerced to tip. He wanted the same feeling he gets at a car dealership. So ok, add the 20% the business neglected to include and leave it at that.

Originally Posted by retiredguy123 (Post 2445931)

Just to clarify, some people think tips can be pooled and shared with the kitchen staff. This is not true. If tips are pooled, they can only be shared with other servers or other "tipped" employees. Tipped employees are treated differently from non-tipped employees for income tax purposes.

Originally Posted by fdpaq0580 (Post 2445953)

Are you alluding to possible unreported income?
I wonder, if a tip is "income: ie wage or salary? Or is a tip actually a "gratuity" or gift, legally speaking. Reporting income is, basically required. Not so with gifts up to a certain amount. 2,000 gift at @ $30.00 each. Reported separately, if at all, I would assumel.🫠

Originally Posted by Bill14564 (Post 2445925)

Not just the server but can't include management. There are rules....


But that isn't the point. The point is the user I commented to didn't want to feel obligated or coerced to tip. He wanted the same feeling he gets at a car dealership. So ok, add the 20% the business neglected to include and leave it at that.

Originally Posted by Bill14564 (Post 2445911)

And AGAIN, the solution is very, very simple. When you go to a restaurant that typically accepts tips (not Chipotle or McD's) add 20% to the total and let the business figure out who gets it. As it is, you accuse the business of taking your tip and distributing it in some unknown way... but that is exactly what your car dealer does.

So treat the restaurant like somewhat like your car dealer: Even though the business doesn't take it upon itself to include it, leave 20% more than the bill and let the business distribute it as it chooses.

Originally Posted by fdpaq0580 (Post 2445958)

That's NOT a solution. That is the victim Appling their own bandaid when what is needed is complete restructuring.