TIPPING – always did it but never really considered the impact or the various scenarios to be considered. It was not until I became involved in the restaurant industry, along with my daughters, that I observed and gave it any attention. I know I rarely use this forum for anything other than keeping up with family, my sock collection, and other nonsense, but we have a dilemma that needs addressing. Servers depend on tips for their income. Does that fact onto itself mean you must tip or tip a certain amount? My opinion is, like everywhere else, it should be earned but there are inherent problems with the system. Many people forget about not killing the messenger. A good server will greet you promptly with a sincere smile, take your order, be attentive, bring your food, etc…. They do not cook the food. Often times food runners bring out the food after someone on the expo line checks the ticket against what is on the plate. Lots of moving parts! Should the unthinkable happen, such as pickles when you asked for none, the server will likely graciously apologize for something that they were likely not responsible for – depending on the circumstances. Do not kill the messenger! Most situations are very fixable – unless you were looking for that free meal anyway (not that that every happens). Other tipping conundrums – Should you tip on a to go order at a full service restaurant? YES. I had no idea how much goes into preparing that order. First taking the phone order (usually meaning that server has no other tables), packing the order and checking it to make certain the order is correct. Making sure all side dishes, dressings, utensils are included, and then, possibly taking the order out to the vehicle in all kinds of whether –twice to accommodate credit cards or change. This is often as much or more work than serving a table. How does one tip on specials? Never really gave this a thought until I spent some time observing “kids eat free” nights. What I noticed was that the tip was being paid on the total not taking into consideration the cost of the free meals. The server works as hard or harder but is only being compensated on what is being charged. I do not think this is an intentional act – more like just not giving it any thought and not realizing. The key is tipping etiquette education. The problem is how to do so without insulting the patron. New laws affecting automatic gratuities have also changed the landscape. Since the appearance is one that could be considered self serving having the server or manager explain proper tipping etiquette on regular orders, to go orders, specials and other scenarios not addressed, let us just spread the work. If you are an offender – fix this flaw in your social behavior. If you know an offender – make it a teaching opportunity. And one more thing - should you happen to have your meal comped on a particular day or evening - be particularly generous - you can afford it! SAVE THE SERVERS!
Posted on: Sun, 29 Jun 2014 06:06:42 +0000
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