for the sake of all servers.

by Marissa Rubin

I feel the deep need to unveil my deepest thoughts this afternoon.

I have had many jobs, and serving is by far the most difficult and stressful yet.  Once you get 4 tables, you are pretty much running your butt off trying your best just to get the side of bbq sauce out whether it be in a timely fashion or not.  There are so many ins and outs of the job, but basically, it is intense.

Being a server, one only makes approximately $2.25/hr.  Tips are what make or break you.  I have had the best experiences and the worst when it comes to tips.  A table once gave $40 on a bill that came to $60.  How sweet that was.  Then, there are always those parties that walk out not leaving a penny.  Worse than that are the people who say, “keep the change” with a big grin.  You walk back to cash them out discovering that they only left you 95 freaking cents on a $50 check.  I would rather them leave nothing.

Now, I am by no means expecting that $40 tip all the time, nor do I believe that it is even necessary…though much appreciated.  🙂  I do believe however that the considerate and fair thing to do is to leave at least 18 percent.

I was prompted to write this post from this article that just popped up on my yahoo! home page.  I like number 5  the best.

The BA Foodist’s Tipping Rules

RULE NO. 1: Unless the server is rude, condescending, and/or completely absent, tip between 18 and 20 percent.

RULE NO. 2: Never tip on tax. Tip based on the subtotal. And if you’re calculating your tip simply by doubling the tax, stop it–you’re being cheap.

RULE NO. 3: Unless you drink like Dean Martin or have a taste for expensive wines (i.e., $40 or more, depending on your budget), it’s best to include booze when calculating a tip. Bartenders expect a dollar tip per drink (which is usually about 20 percent of the drink’s price), and it’s no different with waiters.

RULE NO. 4: Never turn a blind eye when others are tipping–especially if they’re unfamiliar with our tipping culture (i.e., Europeans). If you think your tablemate is lowballing the service, it’s best to hand the waiter a few bills on the way out.

RULE NO. 5: If a few dollars here and there really matter that much to your bank account, perhaps you shouldn’t be going out to eat in the first place.

http://shine.yahoo.com/channel/food/dear-ba-foodist-can-you-set-me-straight-on-tipping-285553/

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