Doesn't tipping on a % basis fuck over people who work at more humble establishments?

[JVS]

i would imagine that it's easier to wait one table of four people where the dinner and drinks total $200 than it is to wait on 25 people who each order $8 worth of stuff.

[rockymountaindem]

1. Yeah?

I think that's why waiters who start out at places like Denny's often try to use their experience to land jobs at more upscale establishments. I knew of one waiter who used to clear $400 per night working at one fairly swank restaurant.

[begin_within]

2. Yes that's why I think it should be based on the service you get and not on the price of the food.

[harmonicon]

5. how so?

I go to cheap places because I'm poor!! I can't afford a $20 tip on my $8 meal - that's why I got the $8 meal. I think I tip a higher percentage when food is cheap, but not as much money. I'm happy to lay down a $10 even if it was only for $6 if I had good service, but I'm not going to go completely over board.

[Tangerine LaBamba]

6. If regular people could afford

to tip on the basis you suggest, I daresay they wouldn't be eating in cheap restaurants.

[cynatnite]

3. If I'm happy with the service...I give about 20%...

If it's shitty, then the waiter is lucky to get 10%...which is rare.

And I'm not one of these morons that make the waiter or waitress pay for badly prepared food, either.

[Inchworm]

4. aYup- I agree

and if I wanted to do math I'd be an engineer :)

:thumbsup:

[petronius]

7. Yes, but I suspect it's partially evened out because diners will sit longer

at more expensive places, and waitstaff will handle fewer tables. Still, a pricey place will be a more lucrative job...

[Chan790]

10. That is true...

my brother manages a swanky restaurant in Philly and used to wait tables and tend bar at a (somewhat) less-swanky restaurant.

The less-swanky place you could get dinner for 4 for about $85-$120 and he'd get 4-5 seatings for each of his 4 tables in a night. The more swanky place dinner for 4 runs closer to $250-$300 with appetizers, drinks and dessert but his servers only get 2 seatings a night per table. (This is intentional to encourage the servers to encourage customers to relax, lounge and not-hurry.)

[ghostsofgiants]

8. Communist.

[MrScorpio]

9. 20% for everybody

No matter where

That's my story and I'm sticking to it

[HopeHoops]

11. I tip higher if the food cost is low

[RoyGBiv]

12. I'm a bit insane ...

I don't do percentages.

I have a complicated equation for calculating a tip that no symbols known to humankind can reproduce. It's all in my head.

Basically, I count the number of times a member of the waitstaff visits my table, factoring in the number of people sitting at my table, and add in modifiers. The base is typically a dollar for each visit past the initial drink order. The modifiers include whether my drink glass is ever allowed to be empty, whether an appropriate interval of time exists between the delivery of my appetizers or salad and the main course, and whether my server is personable.

In the end, it doesn't really matter whether my meal costs $200 or $10. I'll end up tipping pretty much the same amount.

[HarukaTheTrophyWife]

13. I start at 20% most places, but in a place like that, I'll often tip 50% or more

So basically, people will get a decent tip even if they're just bringing me soda & fries.

[Debi]

17. and a quickie in the little girls room ....

:P

[HarukaTheTrophyWife]

18. She told you about that?

[Debi]

23. Heh heh

Big Tipper :loveya:

[snooper2]

14. Um- of course...

That's why waiters always try to upgrade the establishment they work at...

I.E. somebody working at Denny's would rather work at Ruth's Steak House...

DUH
:eyes:

[Iggo]

15. I over-tip all the time....

....to make up for the stiffs.

ETA: Seriously. All the time.

[surrealAmerican]

16. Yes, but, as in so many jobs, people's compensation ...

... is not based on how hard they work. If that were the case coal miners would be rich, and CEOs would be on food stamps. The lower-priced restaurants serve as a sort of "entry-level" position for waiters and waitresses. Once they have experience, they can sometimes find work in a better paying (higher priced) establishment.

[mcctatas]

19. Yes and no

I have worked in both fine dining and a more humble tavern type place. On the plus side, you turn over tables much faster and increase the # of tips you make (in fine dining you can literally work on the same table for hours). However, even when it was slow at the nice restaurant, I never left with less than $100 but at the tavern a slow night could be murder.

[Bucky]

20. ibid. My personal experience is you work slower& earn slightly less at fancy restaurants

But that said, I can't really live with myself if I pay $10 bucks at a cheap taqueria and only tip $2.

[SacredCow]

21. Not necessarily....

As mentioned earlier, the turnover is usually much higher in the more humble establishments. Plus, I've found that people who've just laid out 100+ bucks per person for dinner seldom tip more than the "minimum." All in all, I think it's a close call.

[Midlodemocrat]

22. Rule of thumb for waitpeople.

Work where they serve alcohol. Neighbor here waits at the Bonefish Grill and easily earns $100,000 in tips. No shit. Of course, this was before the economic crisis.

[One_Life_To_Give]

24. Tougher standard for waitstaff at $100pp than $10pp

The expected standard for waitstaff at more expensive venues is much higher. What might be acceptable service at Friendlies would be totally unacceptable at Cafe Escadrille.