This discussion isn’t about being able to afford eating out and tipping, it is about tipping (or not) for poor service. The waiter or waitress earns the tip; they are not entitled to it. If service is bad, the tip should reflect that. It is not that complicated.

Tips are not deserved, they are EARNED.
I have no problem tipping good service 20% -25% and I have no problem leaving little or no tip and complaining to the manager about bad service. There seems to be a feeling that tips should start at 15% and go up from there. Says who? When I am the customer and you are the server, your tip starts at 0% and the service rendered will determine the tip.
I waited tables when I was younger and
EARNED the tips and very rarely received less than 15%.

To servers, we all know that you make a very low wage and depend on your tips and have to pay taxes on them. That is why complaining to you does not get through to you as well as tipping poorly. As they say, money talks.

Many of you make assumptions about a person’s inclination to tip well and treat them accordingly. My husband and I went to a nice place on our honeymoon but we both look very young for our age and the waitress assumed we were college students with no money to tip so she didn’t bring us anything (not even drinks) for 30 minutes. She finally dropped off all our food (appetizers, salads, and meal) at the same time and then proceeded to disappear for 2 hrs. We had to go hunt down the manager to ask for our bill. Needless to say, we left no tip and told the manager about the horrible service. Servers make assumptions about people because of how they look and then complain about low tips. All we ask is to be treated with a little respect.

Just so you don’t think I’m cheap, we went to a family-owned plance where our server was a teenager who had about 20 tables to wait on while the older waitresses stood around and chatted with each other and a few of the customers. She looked as if she was about to walk out of the place. I tipped her 200%. In that case the service was bad, but she was doing the work of 5 waitresses so at least there was an explanation.

Are you guys KIDDING me? Don’t act like this is some obligation we have to you. Last time I checked, we aren’t FORCED to give you anything. If I’m paying 50 bucks for my meal, I don’t want to give you 10 bucks if you were incompetent/rude. Why should I? Do other workers get off easy when they screw up at their jobs? HELL NO.

If you really wanted a stable income job, then go get one. YOU chose this career KNOWING how it works, so YOU have to deal with the way it works; if you suck at your job, you’re going to get stiffed. DEAL WITH IT.

My question here is.
Why do American people go out to eat everyday if they don’t have enough money to give a tip or are always complaining about prices? Don’t you people realize that a restaurant is a business and the existence of a restaurant is to make money? I think that a lot of these people don’t realize how much restaurants have to pay in taxes and other things. It’s a very tough buisness.
The reason why I ask this question is because my mother works for a company where everybody(around 170 people) goes out to restaurants at lunch hour, they do illegal things in restaurants like putting things in the food or saying that the food was cold when they are almost finished so they can get discounts or free food, they are all obese and they are always asking for money because at the end of the week they realize they spent it all in food or in the candy machine. Of course they never have money to give a TIP, or they do, but they just don’t want to.
My mother is one of the only thin persons in that company, she cooks at home, healthy food and takes it to work, she saves some money, and we go out to eat once or twice a week with a good attitude and always leave a good tip. We’ve never had a problem because we save money and don’t go out to eat everyday, we can afford to go almost to any kind of restaurant we want no matter how much we have to spend, and of course we are a lot healthier.

“The waiter got both of our orders wrong”

How picky were you? Or you probably didn’t even know what you were ordering.

When the customer treats the server rudely or improperly, what do they get??? LESS THAN MINIMUM WAGE

I’ve got a few comments that I haven’t seen here yet, so here goes …
Just for background I worked as a server while in college and had the (dis)pleasure to work the late night shift in a 24-hour diner. Bar rush was the worst, drunks demanding everything and leaving 50 cents at the bottom of the water glass or coffee mug.
My family considers me to be an overly generous tipper. I’ve often thrown extra money on the table if I thought the (usually appropriate) tip being left was too low. That being said, I have noticed a definite lack of service when I am by my self or with my grandchild(ren). Servers assume I won’t tip well and often ignore me. These people get 10% or less and a note explaining not only why but how much they would have received for decent service.
We have also noticed a change in attitude from some servers if they observe us praying at the table before eating. But that goes both ways, sometimes the service gets better, but usually what was excellent greeting and order taking slams to a halt. I’ve heard that servers feel that Christians are among the worst tippers. Maybe they should reexamine their level of service.
Servers, you see grandma out with her brood, kick it up a level, you just might be surprised!

For the record, I normally tip 20-25%. However, with really BAD service, I will tip nothing. Time is money, and if you waste my time with poor service, I will compensate accordingly.

I want to know when the tip percentage go from 15% to 18%? I’ve always thought it was 15%.

Regarding the fact that “People don’t sign on to be slaves”… people also don’t expect to be rudely treated or to get poor service at a restaurant also.

I have worked in the service industry in jobs where tips upped my pay, and I was lucky enough to be working in a state/establishment that chose to offer minimum wage, which is not always required, depending on where in the US you work. I have smiled at plenty of rude, haughty customers simply because having too much pride is not something I value over being able to pay basic bills. I often overtip for good service, especially if my bill is small, say, just a cup of coffee, because for a server who is clearly working hard or mildly frustrated because of apathetic regulars an extra tip takes the edge off the day and generally improves everyone’s sense of well-being. However, I am not above speaking to a manager or stiffing a server whose attitude is inexcusable, and I’m quite a tolerant person. I disagree about the effectiveness about informing management: depending on the restaurant, the manager might not even talk to the server, and my concern isn’t about ‘making a point,’ because I don’t pretend that I can teach anyone a lesson here. I’m simply paying for service, which if good, might elicit 20-25%, and if inexcusably rude or ineffectual might hit 10% or whatever loose small bills I’ve got. If a server doesn’t at least try to be pleasant and demonstrate some effort, they are simply not doing their job. This is different than ‘punishing’ someone who is clearly underpaid and overworked, which is what creates the empathy behind my generous tolerance for mediocre service.

Chef from CT- you most definitely have it right.

I have been waiting tables since I was 16 (going on 8 years now), and anybody who leaves a buck is cheap, no matter what the circumstances. If your experience is really THAT horrible, you should speak with management instead of leaving a crummy tip and patting yourself on the back for “making a statement.” Regardless of whether or not the base pay is reduced (as it is in some states), servers are almost always taxed on their estimated tips. If you leave them nothing, they are actually PAYING to serve you. It’s ridiculous.

You’d have to be pretty bad to get 8% from me, but 8% is what they’re taxed on, and at the bare minimum, 8% is what I leave (if they’re just awful).

In my opinion, if you’ve never waited tables in the US, you have absolutely no right to spout your opinion. Yes, they don’t have tipping in NZ, but they also don’t have the same standard of customer service that we do here.

People don’t sign on to be slaves. Their job is to bring the food in a decent amount of time, and assist you in a friendly way… not be a mind reader/indentured servant/punching bag. Frankly, I think everyone should wait tables for at least a year- anybody who hasn’t doesn’t have the slightest clue… and jerks that get high off of watching people get fired are probably resented in every establishment they frequent- make a statement by not going back… no one will miss you.

Noelle from Memphis, you sound bitter and ignorant. As a server, you should be familiar that TIPS are To Insure Proper Service. Sure, the tip does come ‘after’ the meal. However, if you do a great job for all of your customers (granted there will always be cheap skates), your tips will be higher on average than the average server. This makes sense because you would have earned it. If you do a terrible job and are rude, therefore not ‘earning’ a tip, you should not get one.

A person averaging 15% in tips making $500 per week would make an extra $167 per week if their tips averaged 20%. That’s more than an extra week’s worth of tips per month at an extra $668/month.

A positive attitude also goes a long way and influences what people think of your service. Think about it….

Saying that all wait staff make half of minimum wage isn’t true. There are still a couple of states that pay wait staff full minimum wage and they get tips on top of that. You can usually see a distinct difference in service - coming from someone who travels for work.

Most states where they don’t “need” the tips - they don’t earn one.

Chef.W.Hartford CT.

You are more than right. …

Last week after clubbing with my sister and girlfriend, we decided to go have (dinner or breakfast) at an IHOP. It was about 2.45 am, and at a table next to us there were 7 people in their mid 20’s or early 30’s. My sister told me “look at that girl, she just cut a hair and put it in her plate”, so I didn’t even wait: I told the waiter what my sister told me. When these people asked for the check, the girl told the waiter that she had found a hair in her plate. My sister couldn’t wait and told the girl: “I saw when you cut a piece of your hair and put it in the plate,” and the waiter said to the girl “if you have any complains go to the manager.” So she had to pay, and, of course, she was pissed at us.

Susan Gibson from New Zeland.

You have a lot to learn –you have no idea about what you are talking about, and you can’t compare your country with the USA.
You should inform yourself better, because how are you going to talk about the profit restaurants are making if you have never had a restaurant and have never lived in the USA?

I am a chef of 21 years, so I see this in the industry daily, and I must say that most people in this forum are uneducated and cheap. For all of you that say the system is corrupt or unnecessary, i say “get over it”. It is what it is and you’re not going to change it by whining, complaining, or stiffing hard working servers.

The correct percentage in the year 2008 is 18%, which is calculated on just about every cell phone made these days.

Susan Gibson of New Zealand, get a grip. If you come to the US and don’t tip anyone, you give a bad name to anyone from your part of the world that eats in one of our establishments. And I would guess that you must not eat at the same restaurant twice, because you would get ignored if you went to the same place a second time.

As far as I can tell, many of you are lazy and cheap, like several servers here have said — so cook for yourself. Eating out every meal is most of the reason for obesity in this country anyway.

For the person that said people in our industry are losers and should find a career better suited to make money or we do not need a college education, I beg to differ, often the 3 piece suit office types are the ones that are the cheapest and rudest guests in the restaurant.

The American system is corrupt! Here in New Zealand there is no tipping. When we eat out, we pay about the same as we would in the states and the servers are paid wages by the restaurant. The current minimum wage here is $12 per hour. Your restaurants must be making a heck of a profit!

Almost 15%? That IS undertipping… What people who have never served before don’t understand, is that waiters make 1/2 minimum wage. Because tips are non-optional, and they receive income that way, it is legal (and common) for servers to make $2.00 an hour, that means a day’s pay (without tips) likely doesn’t even cover their gas to drive to work!
Should you tip LESS than you would if the service was fantastic, of course, but STANDARD gratuity, what is expected for average service, is 18%! A truely horrendous server, 15% makes a point, an exceptional server deserves and in fact has earned 20%-25%. You wouldn’t expect the customer service agent, on the phone, to take a pay cut for rudeness or hanging up on you accidentally, why do you expect it of a server? People have the mindset that tips are optional, they are the ONLY source of income for servers, most ‘paychecks’ are zero-ed out, or even negative, to cover taxes on tips (that means paychecks, are less than 25% of a server’s wages, for the slow ones out there)
Leaving no tip (or a dollar) is wrong, if you can’t afford to tip, you can’t afford to eat out. And choosing to take away someone’s paycheck cuz you had to wait another 10 minutes to [while they remade]your order, or they were less than courteous, maybe because they had 3 other jerks who decided they didn’t need to pay their rent that week, isn’t even in the realm of ok!

I waited tables years ago, so I fully appreciate how frustrating being stiffed by a customer can be after having worked hard to provide quality service. Consequently, my practice is to tip in the ballpark of 15% for a reasonable level of service, but I leave either more or less of a tip depending on the particular performance of the waiter. It is incumbent upon the server to actually earn his or her compensation, though, they’re not simply entitled to it regardless of their performance; that would hardly be fair to servers who actually strive to provide exceptional service. Still, since income tax is withheld from a waiter’s pay irrespective of what they actually take in in tips, I would never actually stiff a waiter unless they were completely negligent.

Susan Gibson from New Zeland.

I think you … have no idea how things are here in the USA. Restaurants pay a lot of taxes, I have to pay taxes for each table I have, you have no idea. I also even have to pay a “school tax” (I don’t even know for what).
In Mexico, prices in restaurants are higher, drinks at clubs are way higher, and you also have to pay a cover and you also have to pay valet parking. And once you are inside the club or bar, if you want a good table … you have to pay 30 dollars, and there is no such thing as ” daily specials”. People that go to restaurants, clubs and bars leave better tips and aren’t a pain in the ass and have more education, culture and consideration if they see a waiter is very busy or see that a restaurant is full.
If people in Mexico don’t have money for tips, they cook at home, that’s why we say, in all Mexican families there is a good cook.

I live in New Zealand and we do not have tipping here. When I go to the the States in May, I will never tip anyone more than a couple of bucks if I decide to do so at all. Prices are high enough without paying exorbitantly for some guy to take your order and carry a plate to the table. It is just an excuse for the boss to under pay the staff and until the customer makes a stand, nothing will change.

Response to Vanessa at Philadelphia. Get a littel closer to reality Vanessa–I work hard for my money and I shouldn’t have to give it away to someone who doesn’t share the same pride in a job well done. I personally don’t care if the waiter has to pay 8% on the value of the meal. If the service was not good, they don’t deserve a tip. If working is costing that person more money than they are earning, they should get into a more appropriate field–one in which they can perform well. Tipping must be thought of as a performance bonus, not an entitlement. Most waiters and waitresses that I encounter take good care to earn their tips. The rest need new careers.

Waiters are taxed on a percentage of their sales–a min. of 8%. So, if you outright “stiff” your server, that server is still paying taxes on your meal–out of pocket. If you can’t afford to tip, should you really be dining out? And if you don’t want to tip–then cook it for yourself at home.

One of the pleasures I have in traveling is observing the service industry in other countries. In Korea, a number of restaurants and hotels have adopted a policy of NO TIPPING. When the bill is presented (after scanning your credit card) there is not even a place to add a tip! I’ve left money on the table only to be chased down by the server because I forgot something (my tip). Quality of service in most cases is excellent. If you do not eat all your food they will ask if there was a problem (does this qualify as concern for good service). I’ve also observed this in parts of Japan also. In Africa, the custom is to leave the small change (if you pay cash). The European custom of adding a set amount (Usually 15 to 18%)to your bill before bringing it to you gives me heartburn. Just raise the prices accordingly and quit calling it a grautity, for chrissakes. A grautity means I should be able to deduct my gift if I want to without repercussions!

Here’s a novel idea - pay the waitstaff, busboys and kitchen staff a decent living wage, and let’s do away with this antiquated idea of servitude. It might mean charging a higher price for the meal, but at least I know what I’ll pay ahead of time. Oh yeah, $2.95 for a glass of tea - get real!

I had a pleasant meal with my wife, son and his girlfriend at a really decent Brazilian restaurant in Houston. Since it is a price fixe menu, we paid approximately $60 apiece for the meal and drinks. My tip was $50. Why not raise the price to $70 and no tipping?? Better service = more customers = more profits = more profits to be shared with the staff. Of course, pigs will be a flying before I ever see that in the USA!

Sorry Audrey, percentages are percentages — they do not change with inflation. In 2050, 100% should not be a decent tip because in 2000 it was 15%. So ya 10% is you did an adequate job, 15% is you did good but not outstanding, and 20% is you rocked my dining experience. This is especially true on an expensive meal, if it is a cheap place, 15% is standard because the meals cost so little relatively. But if it is more than about $25-30 a meal, the old rules still apply.

Service is a perception of the receiver. However if the person perceives you negatively, it will have an affect upon your gratuity.

My wife works the “industry” and has held the same position for over 5 years. What the customers don’t know about the industry is that in the corporate sector there are guidelines and expectation to be met. In the private owned establishments, one day it’s this, the next it is that (perhaps based up on S@#ty leadership). Basically, you never know which way is up or correct. Now let me enlighten all you customers about one simple thing. You are a potential dollar amount, waiting to be wooed, served, and given the proper attention. Now let us also place the fact that if you are a drinker I now have the responsibility to watch your alcohol consumption, and if you really get out of hand i have to inform the police that you can’t drive, and i have to answer to how this happened… Or so it goes then the ABC will come and shut you down. The industry is all about food and money to an outsider, but for an insider it all about multitasking and still serving with a smile and never getting mad, or to have an emotional reaction. Now complicate this by the family owned establishment …every family memeber thinks that they have the solutions for the problems…. now add in a recession and watch how crazy suddenly everybody gets… and the words starts.. “Thief”, “Pocketing tips”, “not ringing the sale”, “over pouring” , “I usually make more money than this” “We are dead what happened”… Then shift stealing begins by ratting out each other because of the slow down in business, so if it was a team on the bar, now the team is trying to cut each other’s throat for work….Then when some does steal and split the tips and suddenly it much better until the stealing becomes pocketing and not spliting and it takes a few weeks to determine a trend .. well, you have problems, and then if it is a family member — well it can run the gamit until some one has the guts to say something…

Meanwhile the customer, our bread and butter gets a bad feeling, and decides it is time to go to much better and respectable place…

It is a matter of numbers and regulars, and when you know what you are doing and can “leave your problems at the door” and “lose your self in the job,” you are in the right profession.

There will always be a crappy tip or comment, and we all know negative commentS tend to stay long than all the positive ones.

This is the reality of the industry… if it is mismanaged… reality of it is that it causes a negative vibE with the staff and goes over to the customer. So the next time you ask for management, think about what you really could be doing… maybe the negative service you are receiving is just the way a person is being managed… or for that matter not managed properly. This is America, go to the next watering hole, but remember the grass always looks greener until you’re on it and that is usually when you see the brown spots.

Bartender brawler, weary waitress, back stabbed bad ass survivor. AKA Cara mia.

I travel extensively and after trying tipping/not tipping for bad service - here is what I have found to work the best:

Tip modestly (10%) and then write a note on the credit card slip to the manager - something short like “Good food, terrible service”. No confrontation required + you get your message across as they can’t ignore the credit card receipt.

Oh, I agree. Unfortunately, it’s not always possible. While travelling on business, I had a meal in Sapphire, South Carolina. The lack of attention, the waiting for the food was the worst I have experienced anywhere in the world. When I declined to pay the tip, the ‘lady’ waiting for the money called the bouncer and advised I better pay the tip as the waiter had indeed brought the food eventually or I would get sorted out. From the outside the restaurant looked a good place being part of a timeshare complex !!

Some restaurants have the servers pay a tip pool. In some cases, the tip pool is a percentage of SALES, not tips.
I know a server that pays 4% to the tip pool
and gets paid minimum wage. In a nutshell, any tip under 4% and the server is now paying to serve the customer. This can either come out of previous earnings or the minimum wage that is being earned. So tell me, for those of you on salary.. .if you’re having a particularly busy day…and you don’t meet all your objectives due to circumtances beyond your control, how would you feel if your pay cheque was variable based on this performance?
Makes it harder to cover the mortgage, doesn’t it?

Dimples. Florida.

Did you know that “servers” use the restroom, or female servers have something called “menstruation”, or servers sometimes get cut while slicing lemons?

Get offended about important things, not insignificant things — and the important thing is that you have your food at your table.

What bugs me even more is when someone other than my “server” brings my meal. I never know whether or not I should be offended.

Good advice overall. We all have the friend who insists no matter what on a minimum tip, usually that insane 15%. I’ve been on both sides of this and been on the servicing side.
Honestly, this sense of entitlement in our great nation has grown obnoxiously in the last decade and is getting worse. Do the math, people, for what amounts to minutes of work ,you want to pay the server how much an hour? Listen, if they should be making that much, it would require an MBA or college degree. Guess what folks — it doesn’t. Meaning it’s not meant to be an over compensating position.
I tip really well for excellent service, meaning checking up on me, refills without me having to look around for my server. So why do I need to tip for crap service? Oh yeah, that sense of entitlement again. Listen, earn your money and work a little, and even then it doesn’t guarantee a great tip. Hence why it’s up to the customer to decide.
Absoulutely wrong to tip for bad service and poor effort. I’ve tipped well for bad food due to excellent service. The attitude does go a long way to making a difference.

Silly San Jose Calif.

Why don’t you just admit you are cheap and don’t like to leave tips?
Who says people work as waiters to be rich?
Do police officers work as police officers to be rich? Do plumbers or electricians work to be rich? Do secretarys work to be rich? Do firefighters work to be rich?
I’d rather see my children work as waiters than be thieves or depend on welfare …

Tell the waiter to get a *real* job. You can’t possibly expect to make ends meet waiting tables. Lets’ be realistic. You want to get rich, try harder. You want to be a loser, be a waiter.

My, my, Audrey, how bitter you are!

Bottom line, if I don’t like the service I simply get up and leave.

Of the five times I have done this, of course I always get stopped. Twice it’s been good riddance; one individual tried to force me to pay for everything (even though the order hadn’t arrived, and he’d added a huge tip for himself - he is in jail at the minute) and two managers were actually reasonable and insured good service.

For those times when I do leave, I pay for the drink and whatever food has physically arrived at the table (if any). Four times I have left prior to any food arriving or for that matter any order being taken.

Mind you, I don’t EVER just leave without explanation if the place is busy and whatnot - this action is reserved for truly, miserable, absence of service.

It is my pleasure to indicate that 4 times out of 5 the waitstaff has been dismissed - read that fired - in my presence, and repeat visits have never shown me those people again.

Bottom line, America, insist on good service in a polite, reasonable, rational way. Otherwise, let those establishments that DO NOT and WILL NOT insure good service (examples: Chilis; Bennigans; Olive Garden; Joes Crab Shack; Outback) perish and those who do INSIST on decent service (PF Changs; Alexandars; The Palm; KFC; various smaller operations) flourish.

As far as tipping: 15% is the start; higher for great; I never leave zero EXCEPT in the scenario I outline above.

Audrey: quit. It will be easier for you.

I don’t find it fair to tip as a percentage of the cost of the food. Whether you go to a 5 star restaurant or IHOP you get the same (should I say similar) service. You go in and get seated. Waiter gets you drinks, food order. Brings you food. In the middle comes back for refills and asks if the food is ok and brings the bill. Why do I tip $5 at IHOP and $25 at the other restaurant? How is that fair? Just because the food is expensive???
Shouldn’t the tip be fixed — breakfast tip $2-$5 per person, lunch $3-6 per person and dinner $5-$10 per person or something in that line, depending on the service?

I grew up in a family of blue collar workers who taught me to tip well. (Well meaning 15-20%). I have family members and friends who are currently wait staff, and they do NOT expect more than 15% as a regular tip. All say that if everyone left 15%, they would be very happy. As for the “new standard” of 20% for normal service? That’s crap. You still get more with 15% today than you did with 15% 25 years ago, since prices have gone up.) I found it interesting that someone commented on the “poorer looking” people leaving smaller tips. In my experience with friends out, the people who make more than me are always less willing to tip well. Also, one friend tells me it is the people who clearly have money (burberry, gucci, or prada bags; lots of expensive jewelry, ect.) that DON’T tip well, and are more likely to leave a small tip (under 10%; sometimes 5%) for excellent service at a small bistro in Old City Philadelphia that she works at. Her manager does not have any complaints about her, and he constantly mills around asking about service, which no one complains about. Thing is, some people are just plain cheap. When you don’t leave a decent tip because of bad service, the manager needs to know about it; if not, you look cheap and the wait staff could care less about your wants the next time you come in, and will fight over who has to take your table.

(And yes, in college I once left nothing after a waitress made my table of 4 people wait for 25 minutes in an empty establishment for our check, while she talked to the bartender within our sightline. We had to actually walk up to her two times to get the check, which then came with $17 in food that we did not order on it. It took her an additional 15 minutes to get us the bill, which was then added incorrectly (by hand), still being $10 over. I don’t feel bad about stiffing her at all, as she tried 2 times to stiff us- she just assumed we kids had no sense, or else she knew she would not be getting a tip and tried to get it another way)

At our local Applebees, I’m recognized as ‘Ethel’s husband’ because my wife has so many business lunches there. We get great service and always tip well. I just thank God that I’m able to tip well and make these good folks happy.

This is for Marcus, Dallas. Grow up!!!

I found this article, and I think it’s interesting: G.Baldino writes about “the importance of using The Golden Rule with everyone we encounter in our daily lives, particularly those who provide us with goods and services, such as waiters and waitresses.”

First, just let me say that I’ve never actually spat upon the food of a customer, nor have I ever seen it done in the 8 years I’ve been in the industry (which is a term we in the industry like to use so we don’t feel like we are pissing our lives away.) I’m sure it has happened, but I’ve never seen it. Secondly, before I go on you should know that I don’t work in a Chili’s or a Bennigan’s. I work in a fairly upscale, high-priced establishment. I don’t say that to brag, but merely to say that we’ve got some game. That being said:

1. Do not say things like “You know, you really do not do yourself a service by trying to sell this (fill in the blank)” and then look at your waiter as though he his mere presence insults you.”

2. When ordering a drink, o not attempt to make your waiter feel stupid because he asks “Up or On the Rocks.” In other words: NOT EVERYONE ORDERS AN OLD FASHIONED ON THE ROCKS, YOU DOPE.

3. While we are on the subject of drinks. You knew you were going out to eat for at least an hour. It shouldn’t take you an hour to figure out what you want to drink.

4. After you have ordered your food, do not suddenly decide to change tables, especially without telling your waiter, so that he then spends five minutes looking for you only to find you’ve moved to another waiter’s station, wasted his time, and caused him to lose his tip.

5. When a waiter asks “Would you like some fresh ground pepper/parmesan on that?”, do not say “No, but I’ll take some spoiled pepper.” and then laugh as though you are the first person who has told this joke.

6. When a waiter asks if you would like ground pepper on your pepper steak, do not look at him and say “No, I think I have enough already. I mean, its a pepper steak!” and then laugh as though you are the first person who has told this joke.

7. When the waiter picks up the plate that you have licked clean and asks “How was everything?”, do not say “I hated it, tell the chef to make me another,” and then laugh as though you are the first person who has told this joke.

8. When a waiter drops off your check and says “I’ll take care of this whenever you are ready,” do not say “Well, that’s quite generous of you,” and then laugh as though you are the first person who has told this joke.

9. I don’t care if you heard Oprah say it, or you read it in GQ or Maxim or Details or in the freaking Holy Bible, you always, always, ALWAYS tip on wine!!!!! Always. Got it? Always.

10. And just for grins, 15 percent is not a good tip. It makes you look like a cheap bastard. 20 percent means we’ve done our job. 15 percent means you were merely adequate. I know your parents told you that 15 percent was the rule, but that was when you were a kid, and you were a kid in the 80’s, and the 80’s was 20 YEARS AGO!!!!!

Ask any waiter and they’ll tell you the same things. Or maybe I just had a bad night at work

I have served tables for the last 4 plus years while putting myself through college. I have seen it all in the restaurant industry. I take pride in my service and know for a fact that it is excellent. Regulars come in to sit in my section and tip well over 20% and give me Christmas bonuses, sports tickets, ect. What I have learned is that some people are just jerks..no matter what. That is why it doesn’t bother me when I get stiffed because I know its’ not me, it’s them. 95% of my customers tip me very well, but the other 5% are just losers. For example, I waited on a table the other night around 4:30, which is a transition period in the restaurant, and they were my only table. I was my outgoing, respectful, cordial self. Explained the menu and what was popular. They ordered 2 rounds of drinks..which never went empty, and enjoyed two combo meals. They said the food was excellent. I checked on them maybe 5-6 times in their 35 minute stay. $56 dollar tab. They left $56 dollars in cash and quickly snuck out the door. That doesn’t bother me because that is on them not me. Some people are parasites and whatever, ya know. My cool customers more than make up for them

I’m curious to know what the actual scenario of the dinner was. Did the waiter get the order wrong, or did you order a medium steak when you actually meant to order a medium rare steak? Did the waiter suggest a wine that was more appropriate for your meal and you didn’t agree? As a full-time undergrad and part-time waiter in an “upscale casual” restaurant in Newport, RI, I see this kind of crap all the time, and people have no shame in blaming the waitstaff for things that aren’t their fault.

And honestly, we can size you up at the door. Easily. It’s plainly obvious from the moment you walk in what kind of patron you are going to be. If you are rude to me, talk down to me, make unnecessary demands of me or are rude to my hostess (we look out for each other) I have no intention of giving you good service. It’s not worth bending over backwards to please you knowing that a 7% tip is coming my way. I’ll just as soon forget about you and spend the time helping the people who treat me with respect and dignity.

I’m your server, not your slave.

Kay Eauno, Dallas Tx.

Pitcher of coke? What if at a table somebody orders a sprite, another person orders a lemonade, another a coke, another an ice tea and another a dr pepper — are you going to send them a pitcher of each one? What if they don’t finish the soda in the pitcher? Are you going to put it back? Do you really think that is
necessary? …

Some customers have suggested I do the same with the coffee. They wanted to have the whole pot of decaf and regular coffee at their table because they didnt want any “interuption’s” while they were talking. … I thought the next thing they were going to suggest I do was hire someone to give them a massage while they are talking. …

About you owning my restaurant because you refused to pay and tried to leave my restaurant without paying my check and I had to kick your butt so you didnt leave without paying, well, I doubt it … And about deporting me, its obvious you have no idea about inmigration laws, because as far as I know, you can’t deport an American citizen … not for defending my business from a thief who wanted to eat free and was just looking for a stupid excuse to not pay …

Also, you just don’t hire employees or “managers” ( why would you have to have 3 managers?) because it’s fun, you have to know if you are going to be earning enough money to support their presence …

When I go to a restaurant “yes” I expect a waiter to check my table to see if I want another beer or soda or I just want to order something else, but I’m not a “baby” who requires a waiter to be checking on me every second. And if I need something and I see that my waiter is serving another table at the same time, I’ll just say “excuse me sir, can you please bring me another beer whenever you have a chance”? I just don’t make a big drama out of it. …

I also think that the motto “The customer is always right” is ridiculous.

I would have paid with a card and left a note on it so the manager would see it.. saying.. very poor service, no tip, sorry.

Due to our schedules, we eat out every meal. Right up front we tell the server that their tip is at 15%, and it can go either way. We tell them what we expect for 15%, so they are free to determine their own income by providing either a minimum level of service, something better, or something worse. We have no problem leaving a 50% tip, or a quarter - and have done both.

My wife was a waitress at one of the top restaurants in Dallas. The IRS *assumed* that she was making 9% tips on her reported salary. So since that’s considered expected income, we give 9% for even pitiful service. For truly horrible service, I’ll see that my bill is knocked down, but I don’t penalize the server (just the restaurant).

Although, I would much prefer they just write it into the cost of the meal and not make me tip.

As for Jorge, maybe you’ve noticed that if you refill a Coke when it’s not full yet, you don’t have to fill it the whole way. Or maybe you should put a pitcher of Coke on the table. You should be glad you never kicked my ass, because now I’d own your restaurant and you’d be working for me (or deported).

As for what I interpret to be service — I expect my waiter to be at my table about every 5-7 minutes to check on my drink and my food. I expect him/her to let me know if there is a problem with my order, and give me options (they did fries instead of baked potato, you’d better be at my table immediately to give me options).

Restaurants just don’t hire enough wait staff. Managers, your people can’t generally handle more than 3 tables, on average. For nicer restaurants, you can actually handle more, because there is a larger expected time in between food arrivals. For cheap tex-mex or BBQ joints here in Texas, I would think that a server can’t handle more than 3 tables; you make your tips in turnover in this case.

As for the person who said “The customer is always right”, that’s ridiculous. It has never been that way in America, nor it should be. When you frequent a business, they are to serve you as to their standard. Don’t like it, go somewhere else. And I often do.

As an experienced server, I would recommend not saying a thing to the waiter and asking someone to get a manager. Instead of asking for something free, which happens all the time regardless of service, ask for another server. Managers deal with people’s complaints everyday, it seems everyone is looking for something free. If you ask for a different server the manager will take your complaints seriously about the server and will definately reduce your bill anyway. I wish more people would say something to management when they get such horrible service, because when I’m working with someone who gives bad service it hurts business and will eventually bring the level of clientel down, thus resulting in lower tips for us fabulous servers. I take my job seriously and it’s more than just a job, it’s a career. If I gave horrible service, I wouldn’t expect a tip. I earn my tips with great service. I pride myself on that. Working as a server in New York City, my only income is my tips, servers are paid around 4 dollars an hour, so after taxes my whole paycheck is gone, literally. I get a voided check every week, or sometimes just a few cents on a check. Tips are my lifeline and I take seriously anyone that can deter quality diners from returning to my restuarant. I’m happy to see a horrible server let go. In the long run, we all benefit when a server that bad is let go.

Hey Marcus from Dallas! …

First of all, you didn’t answer my question, what’s bad service for you?

Second of all, does somebody put a gun to your brain and tell you “Marcus, today you have to go to Red Lobster or McDonalds, even though you are broke and don’t like their prices, service and food” Now tell me, who is the ignorant masochist?

Now im very sure the problem is you, Marcus, what does all of this Mexican and Amercian stuff you wrote have to do with the “stiffing waiters” problem? hahaha, Man, i think i told you what you are and that hurt you. It wasn’t my intention to demonstrate you are a problematic person, by the way. I am North American (just to keep your mouth shut), I invest my money in this country, and I pay my taxes as well.

Marcus wrote:
You are servers, you are MY servers while I am in your establishment, and I will be served to my satisfaction on ALL matters or you will get the stiffie.

Jorge Baerga wrote:
Stay home or learn how to cook, or work harder so you don’t have to complain about prices.

Get over it. In America, there are no slaves.

This is really a sticky situation, but unless there is some extreme circumstance, like getting something spilled on you and refused reimbursement (free food, dry cleaning), I’d leave at least a 15% tip just for the effort.

People are so unforgiving in restaurants it makes me sick. These servers work BELOW minimum wage, and I’m sure EVERYONE, regardless of where you work ,has bad days, so you can’t really place blame on the person.

Maybe this is because I worked in the retail/service industry for so long, but once you know what it feels like to be yelled at about a daughter’s cell phone bill only to tell them that that she went 1000 minutes over her rate plan, you feel for service workers.

Wow — I had no idea there were so many people against tipping! I agree with some, if you give me poor service, I give you no money. If you give me basic service, I tip 15% for your effort. Great service, I’ll give you more than 20% and leave a nice note for you. For those of you who believe it’s against your religion to tip, how would you like to work 40 hours a week running up and down trying to satisfy various kind of people and then not get your pay check at the end of the week? Yes, the restaurant pays them $2 something an hour, but if you’re whining about service when waiters know that their income depends on the service they give, try going to a restaurant where they don’t care as long as the paycheck come through. Restaurants rely on tips to keep their waiters in check too, to make sure they give great service and work for their money. Now Jorge from TX…God only knows why you’re in the service industry — you seem like such a “people’s person”.
You go out and have someone wait on you and cater to your every need as well as 10 other people at the same time, the least you can do is thank them with a TIP!

I’m a full-time college student waiting tables at three different restaurants. I work hard, and do well. When I go out to eat, and the service is good, I tip over-generously. When it is bad, though, do I stiff them? Absolutely. But I always tell the manager so the server knows why.

If somebody leaves me a poor tip and I know that it was because they thought the service was poor, I try to get back on my game and approach the rest of my tables with a positive attitude so it doesn’t happen again. If somebody leaves a bad tip without saying anything, though, I assume that it was because they were just cheap. This puts me in a bad mood and hurts my tips for the rest of the night.

Waiters are people, and even the best have their bad nights. It’s good for everybody to let the manager know if service wasn’t up to par.

Oh, and unfortunately, I do often encounter people who shamelessly complain to get things for free. If this is you, please just go to Wendy’s or Culver’s, so you can save your money and save us the stress.

Please pray for us at NIU!

A dollar? No, that can give the impression that you are a cheapskate. A penny, preferably a shiny one, makes the message very clear with no risk of misinterpretation.

I believe if you research the history of tipping it stands for (to insure performance), which originally was given before sitting down. But it evolved to after the service ,where there is the control factor. The tip should reflect the service, not the quality of the food. That is an issue to take up with the manager.

During my first two years out of college, I worked at a nice, sit down style restaurant next to a major US East Coast highway. I have since moved on (to the medical field),but I think all young people should spend at least a year in the service field, just for the experience.

I both waitressed and was a hostess. I think it was a little easier for me than most people because I seem to have more capacity for long term memory. If I had seen you more than twice, I could probably recite your name and what you had at the last visit. I knew your favorite drinks, where you liked to be seated….on top of that. I knew your grankids names, that you collected teddy bears, and had a Toyota that kept giving you trouble.

If you weren’t a regular, and were a beleagured traveler, I would call the local hotels and see who would be willing to put up your dog, hold your baby while you used the restroom, give you tylenol from my personal stock (yes, I know I shouldn’t have done that….), get you directions to Virginia, etc. etc.

Did that get me more or better tips? Often not. I learned early that some people just don’t tip. Ever. Even if you just sat and cleaned and bandaged their child’s arm. Did I ever chase somebody into the parking lot? Absolutely not. I just chalked these folks up to some giant karmic debt I had to pay.

What I did learn was how to ‘read’ people in and out. This has had tremendous pay-out in my professional life, well worth a few missed $3 tips.

ok, well I have been reading not all, but quit a few people’s comments and not to be rude but there are several ignorant people out there. If you have not worked in the resturant/customer service business then no offense but you really can’t justify making a comment. I have been a server and in the customer field for aparently too long, because I can hardly put up with people and their rudeness. It is sad what America is coming to, for instance, I have had a morbidly obese woman come into the resturant that I was working at try to squeeze into the normal(if not oversized) booth, and complain that it was too small. I wanted to say maybe you are just too big, but I refrained from the nasty comment and continued to give her my great smile and appologized. I got her drink order and food order, then had to do a birthday for another table, that was clearly in her view. After she got her food, which she said was not cooked enough and took it back. (At this particular resturant the managers or owner would always take food that was wrong back to the guest and appologize) The manager did so and it still was not cooked properly. I kid you not even after the third attepmt which her steak was so burnt, no one in their right mind would eat it. she was also complaining that I had not gotten a refill for her fast enough, mind you this was while I was doing that birthday that she watched me do! Luckily the manager reconized that it was not my fault and knew the lady had just wanted free food and got it, which is not right. I had then since dealt with many more like her…. I have come to realize that some people complain simple because they can. However, I know that I tried everyday that I worked to give my 100% that I could. On my last day working at this particular resturant I had a lady give me a $100 bill in addition to the $50 bill that paid for her $42 meal… her words “I’m in a great mood and you did a great job, Thank you!” I was very pleased and it felt good to have someone recognize my hard work even though it was a bit excessive

Anonymous.

Somebody mentioned stiffing the waiter for asking “Do you need any change?” I think that falls well within the realm of “picky” - you’re looking for a reason to be offended so you can have an excuse not to tip. What’s so hard about saying, “Yes, please”? (Answer: nothing.)

I totally agree with you about giving tips when you order at a counter, sit down, and they call you up when the food is ready. If nobody comes to your table to refill your drink, there is no need to leave a tip if you don’t want to leave a tip. I always leave a little something even though i dont need to, but it’s your choice. That’s why I recommend bad tippers to go to that kind of restaurants, because all of those employees receive the minimum wage. … People at that type of restaurants, they understand. I would only recommend you to always be polite and kind, which I’m sure you are.

Take care.

Jorge:

You are ignorant. Aside from that, the places I mentioned (Olive Garden, Red Lobster, Bennigans, MacDonalds) truly SUCK around pricing AND service.

… By the way, riddle me this: if America is so EVIL that your sympathizers fly the American flag UPSIDE DOWN under the Mexican banner, just WHY ARE ALL OF YOU FOLKS FLEEING YOUR WONDERFUL LIVES in good ‘ole sunny MEXICO? …

To the tipping point: always depends on quality of service, which includes the food; attitude; and my general satisfaction. You are the SERVEr, and if you can’t get your kitchen staff to get the food right, quit. If you don’t want to refill my water glass, quit. If you can’t seem to be correctly polite and reasonably friendly, quit. If you are just a typical American SERVEr who doesn’t understand the meaning of the word “server,” quit.

Part of the overarching problem with America and Americans is we settle for [people]who make excuses rather than progress. Holds true for [the Democratic presidential candidates] as well as every whining waiter on here who complained.

You are servers, you are MY servers while I am in your establishment, and I will be served to my satisfaction on ALL matters or you will get the stiffie.

Welcome to the real world, boys and girls.

ex-waitress, Denver, CO.

About those things people would tell you, beleive me I’ve heard worst sarcastic stuff, and i can understand your anger, and about the guy that stuffed the burger in your apron, beleive me, that wouldn’t happen in my restaurant, there would be 2 good reasons for me to beat him up, first of all you are a lady, that guy wouldnt have the courage to do that to a male waiter, and second of all, because its just wrong, if you have a problem with the food, let the manager or the waiter know, dont be disrepectful with a lady.

ex-waitress:
If it’s crowded and another waitperson doesn’t show up, I couldn’t provide the perfect service. Is that the customer’s fault? Of course not! But have a heart! If the room is crowded or you have a very demanding person - well they can’t be two places at one time!

Jorge Baerga:
Its not about “heart”, its about “common sense and education”, these people have to understand that you are human not an octopus, and if they have a problem with the service they have to go up to the manager or the owner and let them know,instead of humiliating the waiter.

If people complain about prices they shouldnt be going out to restaurants, they should “learn” how to cook and stay home.

Here it is, once and for all:

Awful 0-9%
Bad 10%
Average 15%
Good to great up to 20%

Of course, this is a free country and you can tip whatever the heck you want.

Dave PC Fl.

If you consider yourself a good and polite costumer, we have 4 tables clear.

Ironically, this just arose last night. For Valentines Day my wife and I headed to a local italian restaurant that we’ve enjoyed numerous times in the past. After getting seated, getting drinks and bread and ordering our entrees, we waited an hour, that’s right, an hour for food. We watched other couples arrive, eat, pay and leave during that time. Finally, after hollering for our waiter, who had not stopped by since delivering our drinks, he promised to check with the kitchen. We flagged down the manager a few minutes later, only to find out that our order had been lost somewhere along the way. The manager threw in a couple of salads to placate us till the food arrived 15 minutes later. Our waiter never even bothered to clear the salad plates till we flagged him down again.

I appreciate that tips make up a good portion of the waitstaff income, but waiting tables is a service job. Don’t provide the service, don’t get the payment. Sales staff are not paid on commission for how many customers they see, only how many they sell to. Waitstaff need the same attitude.

To Jorge of Tx., don’t you have some tables to clear?

I used to be a waitress during the civil war. Once I had the pleasure of meeting Abraham Lincoln. He told me that my legs were made of cotton and that they were far too long. It was rather rude.

I currently work as a cocktail waitress several nights a week in a suburb of Washington D.C. and I have to say that given our cost of living, 15% is on the lower side of acceptable. I’m a firm 20% tipper. More so if they really seem to know what they’re doing and if they are personable.

I realize that, no, YOU did not chose our professions for us, but often times, waitressing/cocktailing jobs are the only ones that are flexible enough to work around our schedules (school, second jobs, childcare, etc.)

I’m not saying that you should tip all waitresses 20% either. I’m a good waitress. I work hard, I move constantly, I smile, I’m polite, I chat (if appropriate). I’m good at reading people. BUT…I have had times when I’ve been so busy that I just can’t do everything.

I say, if you get bad service AND you notice that your waitress is standing around chatting to her coworkers, reflect that in her tip…I think 5% will get the point across…but definitely speak to the manager. The managers will normally do something nice for you and will definitely push the server to improve or leave.

I work with several girls that are just rude and shouldn’t be working at our bar. For instance, they’ve actually yelled at customers for sitting in their sections and getting their drinks from other people. It’s shocking and I wouldn’t like that either. I find that I can actually get people to open new tabs with me if I’m just nice about it…then there’s no loss of my income.

Anyway…that was a tangent, but just keep in mind that if someone is running around taking care of other customers–not just standing around–there is a difference. Just be aware…as we are trying to be of you.

Somebody mentioned stiffing the waiter for asking “Do you need any change?” I think that falls well within the realm of “picky” - you’re looking for a reason to be offended so you can have an excuse not to tip. What’s so hard about saying, “Yes, please”? (Answer: nothing.)

But here’s a real question: What’s an appropriate tip for a counter service restaurant? Not fast food, but one where you place your order at the counter, sit down, and they call you up when your food is ready? On the one hand, there is no real “server,” so it’s not obvious for what service I’d be offering a tip. On the other hand, at this type of restaurant you pay (and tip) BEFORE you get your food, so I am always a bit nervous that if I give less of a tip than they expect, they will “accidentally” mess up or delay my order. Thoughts?

I used to be a waitress a long time ago. I have worked in breakfast nooks, fancy places, coffee shops, family style places…

I had people say the most unbelievable things to me - “Oh you’re doing so good you are up to a nickel already!” “My pancakes are expensive aren’t they?” Like I make the prices. One man didn’t like his burger so he stuffed the whole thing into my apron.

If it’s crowded and another waitperson doesn’t show up, I couldn’t provide the perfect service. Is that the customer’s fault? Of course not! But have a heart! If the room is crowded or you have a very demanding person - well they can’t be two places at one time!

Also, “lousy” is a subjective term. Some people think lousy service is if I cannot get their refill in two seconds. Others think that’s OK. Some people want their glasses topped off constantly, others think it’s an intrusion.

If the cook put on fries instead of a baked potato - you can sent it back but then the customer is mad because their order is late and rightly so - they will ge their food later than their companions. Or everybody else’s food is cold. So you bring out the fries and most of the time they don’t really care. Things happen. Get over yourselves.

Once I stood up to some lady who complained about the prices. I just said “They sure are high!” in a not very nice way and after that she was very very kind to me. She had been trying to bully me.

I have had wonderful tips from people who got terrible service and no tips from those who got wonderful service. I have gotten prayers put on the table instead of a tip! I have gotten fortunes from fortune cookies left - “You will receive a great fortune” instead of a tip.

If you think your evening out is your chance to play the mean aristocrat and treat the waitstaff like (*&(*^( then you’re just trash and they make fun of you and will stiff you in many ways.

BTW, I have never in my life seen anybody spit or otherwise contaminate food on purpose. That would be beyond mean - I think it’s an urban legend. Anybody who does that is sick - somebody talked about eyedrops in their drink. Well first of all if anybody saw you with an eyedropper putting something in a drink well — and also people can be very allergic to medicine Anybody who does that should go to jail.

This is a very easy decision. No tip and I would ask for his manager. As a Manager in a financial institution I would want to know if one of my staff was not doing their job. In a service industry, going outside of the box or looking beyond the nine dots is important. The waiter’s behavior is a reflection upon not only himself, but the company and it needs to be addressed.

As someone who was in the service industry for several years, I absolutely believe it’s appropriate to stiff the server sometimes. A server is in essence an employee of the customer — he makes his money from the tips they provide. If the server fails to provide the service, he doesn’t get paid, exactly as if you took your car in for repairs and returned to find the problem unsolved. The bill money goes to the owner and the cooks, the tips go to the server. Just make sure that you stiff the right person. If the food isn’t cooked properly or takes too long to get to the table, that is probably not the server’s fault. It is certainly appropriate to get a free meal because it was prepared poorly, and yet tip the server, because the table service was good. In the USA, tips are the lion’s share of the server’s income, and not tipping for decent service is — in my opinion — akin to stealing. 15% for adequate service is the norm in my area, and you go up from there for better service.

Beautrice Atlanta GA.

You know, when people “act” offended, its’ obvious that they use that as an excuse for not leaving you a tip. They assume that you can guess what they are thinking.
People arent “picky”, people are “stupid” and don’t know how to eat, and the “pickiest” people are the cheapest people — but being picky is part of the education that their parents gave them, obviously they didn’t teach them how to eat.
And about the old man and the old woman who always get what they want like free meals…. It’s the restuarant owners fault, owners should be more strict with these kind of people. And believe me, it works, because these kind of people send more people like them, and you end up giving them free food too.
How do I know it? I use to get 3 or 4 of these kind of people a day, now I only get like 3 or 4 a week, because they know that in my restaurant I’m the one that makes the rules, and if they don’t like it, they can find another place to go.
I get people who order water, then ask my waiter for a bowl of lemons in order to make their own lemonade at their table. Of course, when they ask for the check, it shows as a lemonade, and they get angry with the waiter and don’t leave a tip. Or sometimes they get offended when the waiter shows up “too fast” to take their orders (5 or 6 minutes) or probably “too late” (5 or 6 minutes) to take their orders. These guys are looking for something to get away with what they want.
Good Luck.

If the waiter brought you whatever you asked when you asked, or brought it without being asked, that’s already a 15% tip. I’m a waitress, and when I don’t let people know of extra charges for sauces, refills, etc.. I get chewed out, and if I let them know about the extra charges, I get chewed out for assuming they’re cheap. If they don’t like how the food looks I GET chewed out. It’s the cooks who take care of presentation and what scrambled eggs look like, etc.. Some people are so damn picky, and they just leave $1.00 or $2.00 tips for freaking 5 people. I mean they’re nice about it , but damn — $2.00!!?!?!?. And an old lady and old man always come to the restaurant and complain about the food and proportions and end up getting free meals. People are screwed up seriously.

Marcus Dallas:

You know, man, I really think the problem is you. I really can’t believe that in ALL those places you’ve received bad treatment.
I think the problem must be your attitude, and you use all this “BS” as an excuse for not leaving tips. I’ve been to all those restaurants you mentioned and the same ones in Dallas, and I’ve never received bad service.
I don’t consider any of these restaurants over-priced, I can’t consider any of the restaurants over-priced in the USA, because I go where I can afford to go. If you don’t have enough money, don’t go out. It’s as simple as that, buddy. …

What’s going to happen because of ignorant costumers like the ones who don’t like to leave tips and who invent stupid excuses for not leaving tips is this:
1.- The good waiters are (as some of you people wished) going to get other jobs. That means we are going to have to hire people who probably don’t care for our customers and who will give really bad service … .
2.- Or what I really would enjoy, all the restaurant owners will get together and pump up our prices 25% so that can give that percentage to our staff, which would really keep cheap and problematic costumers away from restaurants for a while. Now you guys can complain about the economy and money …

And I’m very curious to ask you, what do you call bad service?
Please answer my question.

Joe Houston Tx.

I didn’t kick a customers ass, I kicked a thief’s ass, a jerk who ate and said he didnt’ like the service because our waiter left him without his drink for 2 minutes while he was busy taking a order and serving another table. So that was a good reason for not paying? …

Your “motto” is a very stupid “motto” … The truth is, “A CUSTOMER IS RIGHT, WHEN A CUSTOMER IS RIGHT”. …

Tom ABW NM.

How about a little bit of education and common sense? That will help!!!

Tom ABW NM.

Dont worry, you are far away — besides, my restaurant is only allowed to have 125 customers at a time and I have from 250 to 300 customers every day, so you will probably wouldn’t be able to find a table. I have more important things to do than deal with people who find things wrong all the time (probably because you are that type of custumer)…

Believe me Tom, I’ve let people get away with things, and I’ve done what you suggested before, “let the customer get away with it.” But that’s the reason why these type of people do these things — people think we are like Wal-mart ( you can do what ever you want to do). … If you don’t pay, you are a thief, you are stealing. Well, that’s what I think, correct me if I’m wrong. That’s why in the 25 years we have had our restaurant in Mexico City, we only have had probably 2 cases where people tried “not to pay” because there was a hair in there food (aha, we have cameras). Of course they put it in on purpose and made a big scene, and of course they got their asses kicked. That’s why those things don’t happen over there.

It’s very easy to go to a restaurant and eat free, just by saying you didn’t like the food — meanwhile, your plate is empty. …

You are wrong, each glass of coke is worth 20 cents, but you see what I’m saying? So??? Just because you think the owner is making a lot of money (yeah, right) you are going to waste drinks and food? That’s a very poor mentality.

Buffet: I don’t know if you have observed how people make mountains of food on their plates, no matter how small the plates are. They will make a tower of food. People do those things because they don’t want to get up twice.

Russ. Ny Ny:

Are you a 6 year old kid?
If you have a little common sense, and see that your waiter is taking a big table’s order, you don’t shout “waiter bring me more Coke right now.” You expect waiters to do miracles? My 7 year old niece has more common sense than you do, it’s about you having a little bit of education, come on!! I’ll ask you, how many cups of soda do you really drink.
I don’t hire another waiter because it’s not necesary to do it, it’s just about people having a little education, and waiting perhaps 2 minutes before you get your drink refilled. That’s why it’s very common for restaurants to go out of business the first year they’re open — a lot of them hire too many employees. What’s funny here is that I see that a lot of people think they know about business and think that restaurants earn a lot of money. Perhaps that’s why people here think they can get away with everything. A lot of money comes in, YES, but a lot of money also goes out for bills..
Unfortunately, the American people go for restaurants that have free refills. It’s funny because my cousin owns a bar and has people ask (believe it or not) for free refills, YES, at a bar.
I can’t pull up my prices because of the competition, believe me I wish I could. What about a little bit of education? Do you think that would work, if people would have a little bit of education and understand that throwing away and wasting food is WRONG?
I don’t know if you have ever seen the newspapers or news, I know that right now the only thing they show are about presidential elections, but you must realize that there are people in the world who dont’ have anything to eat or who eat once a week.
Thanks for your wishes, it does work, I’ll keep kicking ass if i need to.

I was a waiter for 5 years before and during college. There were many times that I know I was not a perfect waiter or attentive enough, etc. to deserve a good tip. I understood that, and I had to get better or accept the consequences.
That being said, I’ve had a lot of horrible experiences with other waiters, and I don’t hesitate to leave them very little if they act like I don’t exist. I tip because they perform a job; namely ensuring that I have a pleasant experience. No job, no money.

To Jorge,

Good for the Brownsville criminal justice system that you went to jail for violence against a customer. I realize you grew up in Mexico, but in the US the motto USED to be “The Customer is ALWAYS right.”

How young and how big was the customer? My guess is they were either small or frail, or you had 25 of your “buddies” help you.

Yes, as you say, you should get out of the restaurant business. Take up boxing instead.

Now its time to settle this:

To all those who have whined that “the servers DESERVE their tips as they are paid so poorly,” I shout to the rooftops “bullroar!”

If more SERVers would act kind, decent, and appropriate as the SERVants they indeed are (for those few minutes anyway), this discussion would be moot.

Most do not. Most, in fact, provide APALLING service, and we as Americans - being generally polite and decent people - put up with this miserable set of experiences.

I specifically call out Red Lobster; Olive Garden; Chili’s; Bennigans; and other “casual dining establishments,” as having wait staffs with NO discernible training and no ability to serve consumers well.

I further point out that this malaise is general - miserable service everywhere - the grocery; the pharmacy; doctor’s offices (really horrible there) or absent totally (gas stations and the like). Even MacDonald’s is now overpriced, filthy, and annoying relative to 20 years ago.

To those Communists who insist that I absolutely OWE a tip, no matter what, …. get a life you scumbag losers. Same for all SERVers who whined here. Kudos to those that bust their ***es and yield good results for their consumers, place of business, and oh, yes, themselves.

Some specific examples - the Olive Garden witch who argued that spitting in food is appropriate. Good bye honey - if I catch you doing it, I’ll have you RICOd for domestic terrorism. Ditto for the *astards who add tip amounts (changing 3’s to 8’s is common)….I have put three of you in jail so far, and will continue this crusade against your thieving ways.

Bottom line: tip if you want to, its absolutely optional - as it would appear decent customer service is (in most places).

Please let me know when we’ve reached a decision on the tipping issue.

Waiters are paid sub-minimum wage, for those who do not want to tip - get the laws changed! Otherwise, do not eat out. I always tip, 10% for subpar service, more for good service. It is part of the bill.
I think we should do as Europe, put the tip into the bill. It is easier.

Does it hurt to be kind - and you are not going to get rich by not tipping. In fact, as a regular customer you tend to get much more perks.

Regardless of what some people are trying to push, 15% is still the average. Can’t argue inflation as food, rent, and basic labor are all figured into the cost of the bill already. So for “average” service the waiter should get the “average” tip of 15%. For service less than expected, I would give 10% and for really bad service I’ll give less than 10% down to zero and have a talk with the manager. For attentive service I’ll give 20% and up for really great service plus a compliment with the manager. I’ve given 50% before and even had a waitress chase after me for “leaving money on the table” because she thought the amount was too much. In any case, the waitstaff EARNED their tip. Also, if the poor service is due to being too busy, I still tip at the poor service rate. After all, 4 tables at 20% tip is equal to 8 tables at 10% and that’s the level of service I received. I’m not trying to teach anyone a “lesson,” I’m simply paying for what I got.

Not sure anyone here would agree with my tactic - but frankly I don’t tolerate poor service.

I simply get up and leave.

The five times I have made my way to the door, I have been stopped of course - and generally I pay for the food/drink I have already received AND started to consume.

Look, you know your waiter is going to meet your needs or not within a few minutes of sitting down (and waiting for that seat while two conversations between the hostess and the waiter take place).

Thus, leaving usually amounts to a dollar or