T ...
Below are some states to consider how fair you want to be to servers ...
I would need to know the table revenue pulled in by a member of the wait staff to do the numbers right ....
.15 tip*($40*15 tables)/8 hours = $11.25 per hour in tips
And in Washington = $9.32 per hour in wages
For a total of = 20.57 per hour.
So 20.57 - 2.13 = $18.44 per hour would have to be made-up in tips (in most states).
($18.44 * 8 hours) / ($40 * 15 tables) = .246 tip
Therefore, if you wish to be consistent and fair to all servers and you are a 15% tipper in Washington, you should be a 25% tipper in most of the rest of the US (add 5% to your normal tip). I ran the numbers assuming 10 tables an hour (vs 15...like I said, no clue about the biz). In that scenario, you'd need to almost double your tip (29%) in the $2.13 states (add 14% to your normal tip).
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This demonstrates the point that I (and several others) made in the previous threads on tipping - I'm a customer, looking for a meal/experience. I should not be expected to know the intricacies and politics of how the staff is compensated -
that is the job of the restaurant owner/manager.
Should I tip less when the place is busy, as the staff is getting more tips/hour? If I'm the only table for an hour, do I have to pay everyone's wage for that hour in the entire place? This should not be up to me.
If the management can't keep good help, then they will suffer as people go elsewhere. Don't ask me to judge your employees and their compensation - that is your business, not mine. Serve me food, period.
I get great (and bad) service from businesses that don't rely on tips. People are kidding themselves if they think tips are really affecting their service in
most cases. Between the tip sharing that many places do, and the fact that the tip is
after the meal. Are they really going to remember you the next time you come in, maybe months later? Maybe you get a different server, maybe that server you had last time is off that day? Maybe if they do remember, they might think - wow, I need to make sure I take care of this person, maybe last time the low tip was because they thought they got poor service, I need to step up my game? Or, they always give a good tip, doesn't seem to make much difference if I go all out or not? I think it could work both ways, and I may never know which.
I think there is almost zero correlation between tip and service in
most cases.
It could be different in a business where you see the same person time and time again (like a hair stylist for some people?), and have an actual 'relationship' - there the tip might mean something. Even there I'm curious - what would a hair stylist do (assuming you make an appointment with a specific person each time, like DW does), if you gave a 10% tip versus a 25% tip (I'm assuming 15-20% is typical?)? Would you get better/worse service the next time?
Funny thing is, the people that I have that sort of 'relationship' with, are places that don't traditionally accept tips (AFAIK). My dental assistant (they can certainly make a difference in your experience if they are careful and take time when they need to, and learn where you are sensitive or need special care), and car mechanics.
No, I think tipping is just all upside-down and backwards, with no redeeming quality whatsoever. I think for some it's a 'feel good' activity -
'I tip well for these poor hard working people' - but if tipping were eliminated, supply/demand would still provide essentially the same compensation for these people, so that's meaningless.
And since I've gone this far, I'll mention that I know someone who often will talk about how they just round up to 20%, and these places that automatically add 18% are just screwing themselves.... well one time we had dinner together, and I saw their bill with the tip on it - they either are poor at math, or liars (and the service was fine)! And their poor math just coincidentally left them on the low side, not the high side. Funny how that works.
-ERD50