Voice of the Restaurant Industry
After reading a lot of your articles, my view you are your own worst enemy and by your comments, not too many of you are professionals,
First of all. most good restaurants are good, the others, are mediocre to bad, they all charge differnt prices and the quality varies, and you should choose properly, in regards to service or tipping, when you pay for a meal, it includes all services, which means all cooking and serving, waiters made more money when tipping was not compulsary, then some idiot made a law that tipping is compulsary, since then service died. You talk about 10% 15% 20% up to 30%, tipping, in other words the diner pays the full price for his meal which includes service, then you expect more, NO I am not against tipping, that was a priviledge between diners and wait staff and 100% of the tip, belonged to the waiter/s, Now the amount that you state is stupid, Aperson spends $1,000,000 dollars to build a restaurant, hires and pays staff, in the hope that he can clear 25% on his investment and you work there and expect up to 30% you are in looloo land, and from what I saw most of you dont deserve 5%, so what you give, is not a good guide. Giuseppe
I'm a server for a busy brunch restaurant and we have the option of adding gratuity to a party of 6 or more. I don't do it. Why? Because I provide the best possible service I can, and if I fail, I will take my lumps. Granted there are people out there who do not know how to tip, or how to give gratitude - but that's not my problem. My goal is to provide you with excellent service regardless of who or what state of tip-lessness you're in. As I am sure you all have, I have worked with some folk that think they are entitled to everything yet do a s*** job. The title of server does not mean you are automatically entitled to that percentage, you have to earn it and if you're s*** at your job you get what you deserve.