I wonder how many servers actually declare 100% of their tips as income?
I suspect very few report all of their cash tips, so that would bring down the median reported wages.
I wonder how many servers actually declare 100% of their tips as income?
We just went out for Indian food and the receipt had calculations for 18%, 20% and 30%!
So tip inflation is going up again!
We just went out for Indian food and the receipt had calculations for 18%, 20% and 30%!
So tip inflation is going up again!
It should be noted that Square’s default settings for amounts over $10 are “No tip, 15 percent, 20 percent, 25 percent.” So if you are seeing tip options of 20, 25 and 30 percent, that has been customized by the business owner.
“Don’t fall for it!” says New York financial planner David Mendels. “Twenty percent is a generous tip, and if I don’t give more than that, it doesn’t make me a miser. If they suggest more, it makes them greedy and unprofessional. That is reason enough to knock it down to 15 percent.”
The bottom line: Business owners have every right to ask for whatever tip they deem appropriate. And you, in turn, can say “No.”
“You decide what you tip, and you should not feel pressured by the app,” Gottsman says. “So go with your feelings, but please tip fairly.”
An example of poor service, we’ve all been there. Is that representative of all servers and restaurants you encounter, or an exception? We dine out at least twice a week. I’d say most servers do a good job, with a few exceptional, and a few not so good. And not so good is sometimes due to the kitchen, or just understaffing servers or peak hours.So, went to Chili's today for lunch... sat in the bar for quick service... well, not so quick...
Guy takes my order... and I wait and wait and wait for my chili... which BTW is already made and should be out quickly... he does bring this out..
Then later, a bit slow, is my main dish.... brought out by someone else... set it down but did not ask if I needed anything (I did not or would have spoken up)... so eating away and no check on things... again, I do not need anything but it is their job...
Then it is time to pay... going to pay on their machine... nothing is on it... no server to be seen... finally he comes and I point to the machine and he does thumbs up.... but nothing... he finally comes by with another machine so I can pay...
I still gave 15%... but IMO service has declined in most places and they do not deserve that salary increase... I will stick to my double of taxes making it a bit over 16%...
So, went to Chili's today for lunch... sat in the bar for quick service... well, not so quick...
Guy takes my order... and I wait and wait and wait for my chili... which BTW is already made and should be out quickly... he does bring this out..
Then later, a bit slow, is my main dish.... brought out by someone else... set it down but did not ask if I needed anything (I did not or would have spoken up)... so eating away and no check on things... again, I do not need anything but it is their job...
Then it is time to pay... going to pay on their machine... nothing is on it... no server to be seen... finally he comes and I point to the machine and he does thumbs up.... but nothing... he finally comes by with another machine so I can pay...
I still gave 15%... but IMO service has declined in most places and they do not deserve that salary increase... I will stick to my double of taxes making it a bit over 16%...
Cheapskates stuck in the 70’s will leave less, but here are the US current norms from a source that follows industry trends (as opposed to click bait from general news sources or AARP).
I ignored tip jars when they first started appearing, but those folks are always smaller tabs and low wages, if they’re pleasant and fill the order timely/correct, who can’t afford a buck or two-three? Servers in medium and high end restaurants can make quite a bit, not so with counter peeps.
https://www.eater.com/2018/11/28/18112819/tipping-in-america-guide-restaurants-how-much
I would simply work at the place with the highest prices on the menu as tips are based as a percentage of the bill, not the level of service provided. It is no harder to bring a $17 entree to the table and serve, as it is a $38 one.
Industry connected people will always seek to "enlighten" us by informing us of the latest trends, which will always appear as envelope pushing. It certainly does here.
I am not sure why the "who can't afford a buck or 2 or 3" doesn't apply to low wage folks such as counter help at retail stores, grocery cashiers or others?
The reason is counter help is not traditionally a tipped position in the US.
And the continuing focus on wage levels misses the point in my opinion. Tipping is about tradition and personal service, not wages.
When I drive to New England, I make a point of filling up before or after New Jersey to avoid being forced to use full serve. They got me once, but never again.
There are a lot of traditions that are no longer practiced due to progress. But businesses have taken advantage of the fact that people have traditionally tipped certain jobs and deliberately suppressed or eliminated their wages, and legislation has been enacted to support that "tradition" which forces people to tip servers.
As myself and many have stated, serving isn't rocket science. It's an entry level job that anyone with average intelligence can perform competently with a couple days of on the job training. Sure, sometimes it's busy and they have to work hard...but so what? There are hundreds of low paying jobs where people have to work hard and many of them are in far worse conditions than a comfortable indoor space. Spend a week shingling houses, digging trenches, or shoveling gravel. The grunt labour in those jobs doesn't make anywhere near as much as a server in a popular restaurant.
Most servers do not seem to feel taken advantage of. Most make good wages including tips. People who don't may be in the wrong profession.
There are easier and harder jobs. Wages are not based on how "hard" a job is. It is supply and demand.
And tipping is customary and continues to be practiced. But individuals can still view it as some strange form of charity or "protest" by leaving extravagant tips (for the poor wait staff), no tips (to "punish" greedy restaurant owners) or avoid restaurants altogether as a personal crusade against this menace.
I also disagree that anyone can do it. Sure, anyone can deliver a plate of food. But being an effective and successful waitperson requires a far greater skill set, including attitude, ability to multitask, hustle and efficiency.
Just sayin'
This was a humorous episode. https://crazyfacts.com/mythbusters-tested-breast-size-and-its-correlation-with-cash-tips-received/.............. Despite our individual feelings about how and why we leave tips, studies have shown that people overplay their own tips as being service related, while apparently 95% of us are guilty of tipping based on things that have nothing to do with service. Age and gender play the largest role in tipping values, outweighing service by a factor of 2 to 1. Yes, you may be guilty of this without even realizing it.
This was a humorous episode. https://crazyfacts.com/mythbusters-tested-breast-size-and-its-correlation-with-cash-tips-received/