What, No Tip? Service Charge Faces Struggle at Restaurants

Onkel Neal · 09-09-09, 10:07 AM

Quote:

Is the right to stiff the waiter as American as apple pie?

Thomas Keller, chef at the extravagantly priced Per Se restaurant in the Time Warner Center in Manhattan, does not think so. Indeed, he is taking tipping off the table at Per Se starting next month and replacing it with a flat service fee of 20 percent.

But in doing so, he is trying an approach that chefs and restaurant managers say has never caught on in this country for a simple reason: American diners relish the power of the tip to reward or punish their servers, and the servers want them to have it.

I've never been a big opponent to tipping, but it's getting out of hand. I'm tipping the car wash guy, the pizza delivery boy, even the Sonic girl these days.

How much do you tip? How is it tied into the level of service you get?

SteamWake · 09-09-09, 10:20 AM

Quote:

Thomas Keller, chef at the extravagantly priced Per Se restaurant

Need we say more?

Eliteisim personified.

Skybird · 09-09-09, 10:20 AM

I have always rejected "rules" for tipping, or seing them as a mandatory and/or polite thing. When the service was just okay, I give a small or medium tip, depending on the mood I'm in. If the service really got my positive attention, I give a generous tip.

And if I was unsatisfied or pissed, I give none. and I don't care a bit whether or not that is according to local traditions or economic structures in which expected tips have been substracted from regular loans - which is especially sick a system, imo.

A restaurant that takes no tips but raises prices by a hefty 20% in general, would see me moving in huge circles around it (not that I went to restaurants often. Longer time ago I have worked in a kitchen myself for some weeks when I was at university. Since then I have no more appetite to eat in restaurants. If you want quality meals - prepare them yourself, don't trust on restaurants and foreign people preparing the meal hidden from your eyes).

Dowly · 09-09-09, 10:23 AM

Ow boy, I wouldnt even go to a restaurant with that name.

Thomen · 09-09-09, 10:26 AM

Quote:

Originally Posted by Skybird

I have always rejected "rules" for tipping, or seing them as a mandatory and/or polite thing. When the service was just okay, I give a small or medium tip, depending on the mood I'm in. If the service really got my positive attention, I give a generous tip.

And if I was unsatisfied or pissed, I give none. and I don't care a bit whether or not that is according to local traditions or economic structures in which expected tips have been substracted from regular loans - which is especially sick a system, imo.

A restaurant that takes no tips but raises prices by a hefty 20% in general, would see me moving in huge circles around it (not that I went to restaurants often. Longer time ago I have worked in a kitchen myself for some weeks when I was at university. Since then I have no more appetite to eat in restaurants. If you want quality meals - prepare them yourself, don't trust on restaurants and foreign people preparing the meal hidden from your eyes).

Well.. don't forget: In Germany, this 'service fee' is allready included in the price on the menu. However, I do still tip if it is appropriate and according to the service.

mookiemookie · 09-09-09, 10:26 AM

It makes sense. The cost on the menu is the cost of the food. The tip is the cost of the service and that's up to the customer to determine the quality of and the size of the tip reflects it.

danlisa · 09-09-09, 10:26 AM

Different approach in the UK, especially in Restaurants etc.

The commission is actually built into your bill. What would you prefer in this instance?

The option to tip based on your service, giving more if you feel it deserves it or just to have a fixed percentage deducted from your wallet by default.

Other than that, exclusively looking at the catering trade, I understand that US waiter/waitresses survive on tips, while in comparison the UK equivalents earn enough to not worry about it.

I don't agree with tipping because of public perception or the position of the person expecting a tip.

AVGWarhawk · 09-09-09, 10:27 AM

The size of the tip is commensurate with the service given. If the server needs to be constantly asked to fill the drinks on the table or does not bring all that was ordered the tip will be 15% of the bill. If they are really bad the tip is much lower thatn 15%. If the server is excellent and or goes above and beyond, the the tip is much greater than 15% of the bill. I do not tip anyone but the folks in the restaurants. So, tipping is not getting out of hand in my part of the forest.

AVGWarhawk · 09-09-09, 10:34 AM

Quote:

Originally Posted by danlisa

Different approach in the UK, especially in Restaurants etc.

The commission is actually built into your bill. What would you prefer in this instance?

The option to tip based on your service, giving more if you feel it deserves it or just to have a fixed percentage deducted from your wallet by default.

Other than that, exclusively looking at the catering trade, I understand that US waiter/waitresses survive on tips, while in comparison the UK equivalents earn enough to not worry about it.

I don't agree with tipping because of public perception or the position of the person expecting a tip.

Problem in having the tip built into the bill is the server can do whatever they want and still get paid. That is awful. Like anyone else, they need to work for their money. Sluffing around and dragging butt is not the type of waiter I need.

SteamWake · 09-09-09, 10:39 AM

Quote:

Originally Posted by AVGWarhawk

they need to work for their money.

My god man what are you saying !

AVGWarhawk · 09-09-09, 10:47 AM

Quote:

Originally Posted by SteamWake

My god man what are you saying !

Yeah, really! Hey, this weekend I had to replace my entire front door/jam and related molding around the door. Needless to say I was back and forth to the Lowes. I would have to say everyone said hello and were right their to help me. Quite a turn around from a year ago when you could find no one to help at all. I have notice quite a few stores have much more helpful workers now.

XabbaRus · 09-09-09, 10:48 AM

Quote:

Originally Posted by danlisa

Different approach in the UK, especially in Restaurants etc.

The commission is actually built into your bill. What would you prefer in this instance?

The option to tip based on your service, giving more if you feel it deserves it or just to have a fixed percentage deducted from your wallet by default.

Other than that, exclusively looking at the catering trade, I understand that US waiter/waitresses survive on tips, while in comparison the UK equivalents earn enough to not worry about it.

I don't agree with tipping because of public perception or the position of the person expecting a tip.

Is it? When ever I check there is nothing in the bill saying service charge included....

danlisa · 09-09-09, 10:50 AM

Quote:

Originally Posted by XabbaRus

Is it? When ever I check there is nothing in the bill saying service charge included....

Depends where you go. Restaurants break it down, likes of McDee or BK don't. You know how it is here, everything is stealth.....

Thomen · 09-09-09, 10:53 AM

Quote:

Originally Posted by AVGWarhawk

Problem in having the tip built into the bill is the server can do whatever they want and still get paid. That is awful. Like anyone else, they need to work for their money. Sluffing around and dragging butt is not the type of waiter I need.

Not really. It really depends on the restaurant owner and its staff. Just because the tip is included, does not mean the waiters are lazy. Sure, you get those, but you also get those here in the states, where they depend on the tip.

Thomen · 09-09-09, 10:54 AM

Quote:

Originally Posted by XabbaRus

Is it? When ever I check there is nothing in the bill saying service charge included....

I think is usually written on the menu.

09-09-09, 10:20 AM	#3
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,602 Downloads: 10 Uploads: 0	I have always rejected "rules" for tipping, or seing them as a mandatory and/or polite thing. When the service was just okay, I give a small or medium tip, depending on the mood I'm in. If the service really got my positive attention, I give a generous tip. And if I was unsatisfied or pissed, I give none. and I don't care a bit whether or not that is according to local traditions or economic structures in which expected tips have been substracted from regular loans - which is especially sick a system, imo. A restaurant that takes no tips but raises prices by a hefty 20% in general, would see me moving in huge circles around it (not that I went to restaurants often. Longer time ago I have worked in a kitchen myself for some weeks when I was at university. Since then I have no more appetite to eat in restaurants. If you want quality meals - prepare them yourself, don't trust on restaurants and foreign people preparing the meal hidden from your eyes). __________________ If you feel nuts, consult an expert.

09-09-09, 10:26 AM	#6
mookiemookie Navy Seal Join Date: Nov 2005 Location: Houston, TX Posts: 9,404 Downloads: 105 Uploads: 1	It makes sense. The cost on the menu is the cost of the food. The tip is the cost of the service and that's up to the customer to determine the quality of and the size of the tip reflects it. __________________ They don’t think it be like it is, but it do. Want more U-boat Kaleun portraits for your SH3 Commander Profiles? Download the SH3 Commander Portrait Pack here.

09-09-09, 10:26 AM	#7
danlisa Navy Seal Join Date: Oct 2005 Location: Cornwall, UK Posts: 5,499 Downloads: 45 Uploads: 1	Different approach in the UK, especially in Restaurants etc. The commission is actually built into your bill. What would you prefer in this instance? The option to tip based on your service, giving more if you feel it deserves it or just to have a fixed percentage deducted from your wallet by default. Other than that, exclusively looking at the catering trade, I understand that US waiter/waitresses survive on tips, while in comparison the UK equivalents earn enough to not worry about it. I don't agree with tipping because of public perception or the position of the person expecting a tip. __________________

09-09-09, 10:27 AM	#8
AVGWarhawk Lucky Jack Join Date: Jun 2005 Location: In a 1954 Buick. Posts: 28,253 Downloads: 90 Uploads: 0	The size of the tip is commensurate with the service given. If the server needs to be constantly asked to fill the drinks on the table or does not bring all that was ordered the tip will be 15% of the bill. If they are really bad the tip is much lower thatn 15%. If the server is excellent and or goes above and beyond, the the tip is much greater than 15% of the bill. I do not tip anyone but the folks in the restaurants. So, tipping is not getting out of hand in my part of the forest. __________________ “You're painfully alive in a drugged and dying culture.” ― Richard Yates, Revolutionary Road

09-09-09, 10:23 AM	#4
Dowly Lucky Jack Join Date: Apr 2005 Location: Finland Posts: 25,052 Downloads: 32 Uploads: 0	Ow boy, I wouldnt even go to a restaurant with that name.