Tipping Tips For Those That Care
Mar 29 '05
The Bottom Line Your server works hard for your money, just like you do!
It is very possible that my advice on How to Tip will not be welcome by all. But through general conversation with people that have never worked in a tip-based income job I have come to the conclusion that not all people intend to "stiff" their server, but instead just are unaware of what is appropriate vs. what is not. I do apologize if I offend anyone as my hope is not to do this; but instead to enlighten those that just don't know. I hope to give everyone a few things to consider on their next adventure out.
Common Sense
Things everyone should know
1. As a general rule of thumb, servers make $2.13 an hour. Some may make more but this is highly unlikely. Their money comes from the tips.
2. The IRS requires you to claim 100% of your tips. If the server does or not is a personal decision, however if you claim less than 10% of your total sales it sends a red flag up. What does this mean? That means that the IRS assumes that you are being tipped AT LEAST $1 for every $10 a customer spends. That is what you will be taxed on. If a customer leaves less, it is like the working for free. You're not going to do it, why expect a server to?
3. In every restaurant I have worked in the servers where required to give a tip out. This means that portion of earned tips must ve given to someone else, generally the bar tender, for services rendered. Some places require tip outs being given to the host, dishwashers, bus boys and food runners.
4. Food issues are GENERALLY not your servers fault. In most restaurants your server is not always able to bring your food. If it is wrong there is the possibility that someone just didn't read the order correctly. If your server walks by and notices that it is not correct then it is probably a mix-up in the kitchen. If the server does not notice the error, or brings the food themselves and it's not correct that would be their error and not the kitchens.
5. If it takes a long time for your order to arrive then it is probably because the kitchen is very busy. You can order the same thing on Tuesday afternoon as you do on a Friday night. It will take longer. There is no way around it.
6. Tipping 10% has been the general guideline for sometime. Some claim that it is now 15%. Others think they shouldn't have to tip at all, and that a server should make minimum wage. Do you think $5.15 an hour is justifiable for the amount of work a server does?
Other Things to Consider
Things you might never have thought of
1. Are you a camper? A camper is someone who sits, eats and stays. They don't leave and occupy a server's table. The longer people sit there, the fewer total people sit there. This directly affects the money a server can make.
2. Now you see them, now you don't. You can tell if your server is lazy. If you can't find them then they are probably not working very hard. However take into consideration what is going on. If you see your server running around like crazy they are probably aware of your needs and on the way.
3. It is your right to expect good service, and if it is given then the appropriate compensation should be left. If you have terrible service the same holds true. To sum it up you should ask yourself these simple questions:
~Was my server able to answer my questions?
~Did my server take care of my needs?
~How were my requests responded to?
~How were my complaints responded to?
When you answer those, that answers the question of how much you should leave. If they are positive responses anything less than 10% is just downright rude and an insult. 15% should be acceptable but keep in mind how much you worked your server. A larger group is more work, and you should tip accordingly.
A Few Short Cuts
$1 for every bar drink
$1 for every person at the table
$1 minimum for every $10 dollars spent
Better service = better tip
10% for acceptable service
15% for good service
20% (or more) for exceptional service
In Conclusion
By no means is this meant to be an insult. Nor am I trying to imply that you should leave a large tip for terrible service. Instead I am asking that you take into consideration the amount of work done and the level of service given and tip accordingly. By all means, if your server is just out there then feel free to stiff them. But on the same token leaving $2 on a $100 tab is not acceptable when your evening went off without a hitch. Servers work hard for their money, as does your typical 9-5 worker. They wouldn’t appreciate being told they are making less than what is reasonably acceptable for their line of work, and the same holds true for those in the hospitality industry.
Finally keep in mind that servers remember. Would you rather be remembered for a good reason or a negative one?
Karma...what goes around comes around!
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armywife831
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Member: Megan
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