Tipping

If your salad is not up to your expectations, maybe ask the wait staff about it, or clarify it from the menu.

Im thinking if you went to a restaurant and not McDonalds or the local buffet, you might get real service...

TIPS?

Waitresses and waiters have for too long been victimized by their employers, and the law.

Not to mention customers who endure endless changes of ‘kids’ supposed to be considered accomplished wait staff and order takers.

Whatever happened to kitchens with cooks, stoves, ovens, and fresh, made from scratch food, delivered without artificial preservatives and flavorings to ‘enhance’ otherwise tasteless goops of chemical laden foreign grown, and sometime toxic laden foods grown and preserved with illegal chemicals?

Instead, there is a parade of refrigerated semi-trucks lined-up outside these ‘restaurants’ with previously cooked food material extracts, waiting in frozen plastic wrap to be slowly steamed to the art of ‘perfection’ and served in paper wrappings almost as expensive as Christmas wrapping papers.

Pictures of foods to be ordered illustrated on menus and on walls, bear little or no resemblance to the limp lifeless looking, tasteless gob of extruded material that is carefully dressed to look almost tasty in professionally supplied photograph’s, but really are specialized pieces of artwork, plastics and sprays, not food stuffs, to be enhanced to look like the real food.

Food service establishments, for too long have often delivered poorly prepared food, poor service, dirty eating areas, delivered cold food, cold surroundings, expect customers to eat with their hats and coats on in buildings heated to just barely above 63 degrees, not to mention hot summer days when customers are expected to eat in rooms infested with flies, dirty floors, carpets and filthy bathrooms, with cold only wash water, overflowing urinals and toilets in need of replacement or sandblasting.

If the wait staff has no control, if they can see and breath, and still serve food that looks like it was reheated and served from yesterdays leftovers, then they don’t deserve a tip, they should quit, and report the owner to the health service.

Pictures of foods to be ordered illustrated on menus and on walls, bear little or no resemblance to the limp lifeless looking, tasteless gob of extruded material that is carefully dressed to look almost tasty in professionally supplied ph

Probably 6 out of 10 ‘restaurants’ in business today,more than once a day and weeks or more, fit this description in one or more categories.

And these underpaid restaurant ‘slaves’ expect 10-15-20% tips on top of this?

One has to wonder, if there should, instead be a ‘bell’ at the exit, that could be tolled for poor food, slow service, dirty, hot, or cold buildings?

When asked, by the server or at the check-out, ‘how is everything’ ?

Perhaps an exit poll would illustrate a customers true feelings, instead of having to explain the ordeal to a $3.00 an hour hostess or host, for which they have 'no-control' or care even less.

I'll tell ya the last time I didn't tip.. it was at the Herford's and Hopps, about two years ago.. I was having dinner with a friend.. We 'asked' the friendly waitress if the Onion Bloom thing was fried in the same oil as the Fish, cause, my lady friend is deathly allergic.. Well, the waitress assured us it wasn't, so we ordered one.. A couple of bites later.. my friend's lips started swelling up.. so we flagged the waitress and asked again.. "She went back to check".. and came out saying, "Oh! I was wrong, it is fried in the same oil".. Sweet Petinua!!! She got no tip and I honestly thought about suing the place for dang near choking my date to death! She, of course, wasn't responsible either!.. We just paid and left...

Well Tmeyer, you received an 8% tip as the waitress. - Y'know, you mentioned that you aren't responsible for the prices of the food, and in the same breath tell people if they don't like those prices to go elsewhere. Strange, the amount of money spent 'counts' when it comes to adding up your tips, but not when it comes to a customer's satisfaction? Not 'your' responsiblity? Well, I know you share your tips with the Kitchen and any busboy service if you have one. March back into that kitchen and tell that cook he burn the toast so he ain't getting any of your tip, then 'duck' cause you know what's coming next. Good luck in your job, I NEVER get tips in my job.. I just tell people what they owe and they pay 'that' and I expect nothing more.

T.I.P. otherwise commonly referred to as To Insure Proper Service, or To Induce Proper Service.

For many years, there was NO TIPPING, and ONLY when there was EXCEPTIONAL food and EXCEPTIONAL service, the more well-off customer(s) may/might leave a 'TIP".

At NO time was a TIP ever REQUIRED or EXPECTED.

Restaurant owners at the time ACTUALLY PAID a wage their help could live with.

UNFORTUNATELY, restaurants raised their food prices, and withheld pay from their employees, and the TIP of a few cents, 5%, then 10% became the norm.

Food prices increase almost monthly, and so did the norm of the 10% TIP increase a waitresses earnings.

Somewhere, food service people came to expect/insist that 15% and now want 20% to be the norm.

For fifty years, I provided 'service' to my customers, and never did I receive a tip nor did I expect a tip.

TIME FOR RESTAURANTS TO ANTE UP AND ACTUALLY PAY THIER HELP --most owners have pricey transportation?

This is rediculous! I am a server/waitress, and I have nothing to do with how your salad is prepared or what is on it, I can only serve it with a smile. As a waitress I make around 3 dollars an hour. Do you think that is enough to live off of? Becuase it isnt. It is beacause of great returning customers that I can survive off of a wage like that.

We, as servers, cannot control the price of your meal or what comes with it. If there are up charges for changes to your meal we cannot control that. These things are controlled by management and owners. If you have a problem with it, don't come to that resturant. I have people every shift that take it out on me if I have to charge them more for a cesar salad, since their meal only comes with tossed.

Sometimes i will have the best customers, that are pleasant to wait on and seem to enjoy themselves and my services. Then when they leave, and I go to clear their table, I see that they left me $4 on a $50 tab... what are they thinking???

Tipping was never meant to be a fixed item. Now it is out of hand and some employers feel that they can pay low and tips will make up the rest.I help out when I can.

The servers have nothing to do with making your salad, why take it out on them?

Knowing several servers in the area, I can tell you that they have good memories for those that tip poorly regardless of service and those people will always wait behind the good customers like Ed Stacy that appreciate the hard work. I personally tip 8-10% when the service is less than expected - just so they know I didn't forget. When the server does the best job you can imagine, the tip should be at least 20%, but I have tipped far more when it got me to the concert or game I needed to get to on time!

I was guilty of not tipping a buffet waitress (or waiter) until I was enlightened when my daughter began waitressing. A valid comment was made by her stating that she makes sure you quickly get your drinks, silverware, clears plates (sometimes 3-4 times p/person) while making sure the food is good. She also cleans up after the customers are gone only to find no tip. She does the same routine as a sit down waitress. I used to think because I had to get my own food, tipping wasn't necessary. Due to laws, employers don't need to pay min. wage...Now I know, tip if the service is good!

I LIKE TURTLES!

Unfortunately, a stellar waitress can lose a tip because of bad food, or badly prepared food. It's up to her/him to make it right, placate, take it back and get it fixed, etc and do so with grace and concern. But what your salad consists of should have no bearing on what the person who presented it to you gets tipped. The cook (in 99pct of restaurants) doesn't get a cut of it, nor do they care if the waiter/ress gets screwed over. Don't take it out on the 'face' of the restaurant that is at your table - complain to the manager/owner AFTER tipping her according to her service. (or him)

I generally tip based on service, not how the restaurant is run. Waiters and waitresses make less than minimum wage and tips allow them to make up for it. It also encourages them to work harder (be a better server) to earn that tip. They have no say in how menus are put together or the prices that the owners charge. And I'm sure they don't see much of the profit. So, in my opinion, if the waiter or waitress was polite and did their job, they earned their tip.

Well, it's been 20% up from 15% for quite awhile now.. I'd like to tip, 'honestly' but it seems the culture we have now actually DEMANDS that you tip. Instead of 'trying' to provide good service, I'm afraid many who should have adopted the reverse, "Gimme a decent tip if you want decent service".. <sigh!> Whatcha gonna do? These days even the business where you go to eat pays their help 'minimum' and looks to augment their pay with the tips they get. I would like to see a stand on this, 'tipping' practice.. here's a plan, "When you next visit your favorite restaurant.. ASK for a certain waitress, your favorite.. ASK to be seated in 'their' area of the place so you can have your 'favorite' server.. If that's not allowed, or you get funny looks.. Go to your NEXT favorite restaurant and make it your first favorite.. This works for seating location too.. I don't like sitting next to the drafty door (who would).. if they make me, I leave.. And my 'tip' for the