Re: Restaurant Rules as written by your server

MaryL wrote:

"Jude" <JudeNev@xxxxxxx> wrote in message
news:1141153607.446834.51090@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Found this on another website I read, and figured it could spark some
interesting conversation around here!!

<snip>

Your thoughts?


I realize that servers depend on tips, so I usually try to be generous --
but I do vary the amount depending on quality of service and cost of food.
For a normal meal, I almost always start at 15% and go up to 20%. If
service is terrible, my tip will also be terrible (which is very rare). I
sometimes buy takeout and am puzzled about the appropriate amount. I think
tips should be provided because it is still a service, but I'm not sure of
the amount -- I usually tip 10% or 12% for carryout. If the meal is
extremely cheap, my tip (proportionately) will go up because the server
still has to the same amount of work. If the meal is extremely expensive,
my tip will be a slightly lower percentage *unless* it is a restaurant where
more than one person serves the table.

I would much rather eliminate tips and have the cost absorbed as a normal
part of the meal -- that is, raise the cost of meals and let me see exactly
what it will cost. Since that is not going to happen, I resent it when tips
are automatically added for groups. That eliminates even a pretense that
the tip is for service rendered because any server (good or bad) will
receive the same amount.

My own salary has gone up an average of 1% (yes, 1%) a year for several
years. So, the argument about cost of living leaves me in the dust.

MaryL

I don't think you need to tip for takeout since the wait staff often is
not involved in it's preparation. My general rule is 20% for good normal
service and 10% for buffets where the wait staff is only taking away
plates and perhaps getting drinks. I will readily tip 1% for abysmal
service and 50% for exceptional service.

Pete C.
.

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