That's why I limit myself to just one glass of beer a day.
Of course I can fill it as often as I like, but just the one glass.
Of course I can fill it as often as I like, but just the one glass.
I go 3 dollars a drink. The drinks are fifteen dollars each.
I always suspect when you pay a tip on the CC, that the restaurant keeps some of it for the Manger or profit, as how would a server know what you tipped on the CC ?
I think it's harder to track than cash in the pocket at the end of the night.
I've done a few guided trips and in this case I think the tipping model is broken. I've done some water trips where the guide could be responsible for your well being and can make or break your trip.
Why can't the outfitters simply charge an extra 5 or 10 bucks per person and pay the guides properly.We had a young kid on one trip that did guiding during the summer in Moab and spend the winters working in the ski areas,he was a happy camper. It's the guides that get caught in the middle and guests trying to figure out a correct tip price for a service that is essential to the trip and should be figured into the cost upfront.
I've noticed that a lot of restaurant checks that sometimes include the gratuity (like for a large table) figure it at 18 percent on the whole check, including the tax. I wonder if that's meant to come to about 20 percent not including tax.
I usually tip the server $2 per person at the table at breakfast or lunch, and $3-$5 per person for Dinner. I sometimes adjust a little for great or crappy effort.
The server does the about same work and effort regardless of the meal/ drink tab IMO, as always, my opinion is worth every cent paid .
( this used to drive my late auant crazy , she thought I tipped way too much , even when her little darling grandson was abusive to a server, as often happened )
Restaurants don't pay a "normal wage" because the employees are tipped, not the other way around. When I waited tables I certainly thought the setup was fantastic. I enjoyed earning tips more than punching a clock somewhere else.
Poor wages for wait staff has been accepted as the norm and customers are now the bad guy for not paying the unpaid wages. Here in Canada no one is allowed to pay less than minimum wage in any industry, restaurants included. Perhaps that's why we sometimes get the reputation as poor tippers...our wait staff don't have to live on $5 an hour and many people may be unaware of how poorly wait staff are paid in some areas of the US.
And this past March spent a few days in Miami and was surprised to find almost every place we went did this, for any size party.
Miami has a lot of European tourists who often 'forget' to tip.
Hot topic, and even cause of some tension in our marriage! Lakewood in the quote above sees it like I do (although I will weight the per person amount based on the scale of the place somewhat). You are paying/tipping for service and the cost of the entree on the plate that the server is carrying has NOTHING to do with it. And system is not influencing the right behaviors. Think about it, if I were a wait person, what would me objective be to maximize my income? Provide the very best tableside service? Or work at the place with the highest prices on the menu? I could provide mediocre service at a high end restaurant and still do better than great service at a lesser place.
I typically tip 15-18% an "nominal" places. But if I am going to get handed a bill for $200-$250 for dinner for two, make no mistake about it, my expectations for service are WAY up. You are starting at 15% and you have to pretty much nail everything to get 15%. Forget a lime in a drink, stop by and check to see if everything is ok, make us wait to get acknowledged when we are seated..............and that tip is dropping REAL fast.
Likewise, I have tipped 40% and more a few times. When our kids were little and we went to a diner for breakfast and they gave me a $21 bill for 4 after our kids TRASHED the place.
I think people need to focus on what you are paying/tipping for and what you are getting. If you struggling at a minimum wage job, then maybe you should re-evaluate your career choice.....
Yeah I get that, but no excuse to charge customers for something that they may or may not get.......
Miami has a lot of European tourists who often 'forget' to tip.
The US has a lot of restaurants that "forget" to pay servers living wage like most other countries do...one can't expect the entire world to be aware of this.
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Niece is a summer waitress paying for college. She loves the tipping policy. She makes more money and averages about $25 an hour between tips and a $2.85 hourly pay. I doubt the establishment would pay her that amount even if they hiked the prices to accommodate no tipping.
I used to travel with German suppliers within the US and one day we were late and did curbside check in. Guess whose bags didn't make it.it's not an omission - foreigners need to get with the program when they visit
I used to travel with German suppliers within the US and one day we were late and did curbside check in. Guess whose bags didn't make it.
The US has a lot of restaurants that "forget" to pay servers living wage like most other countries do...one can't expect the entire world to be aware of this.
I usually give those guys $5 a bag, minimum - cheap travel insurance, especially when one of the bags contains golf clubs
In Europe, we would ask the server to include our tip before entering the amount in the tableside machine. They would always thanks us.