Hey, Waiter! Just How Much Extra Do You Really Expect?

[mookiemookie]

Originally Posted by Armistead

I can remember as a teen getting paid like a $1.25 and tips made up the amount to min. wage, about $2. something then. What sucks then I waited the front table, most waited 5. All tips went into a bin and were split with all employees except the cooks....and we worked our arses off.

A lot of states now have laws against tip pooling with managers or other regularly salaried employees. But I would wager that many employers do it anyways, as they're counting on servers and bartenders not knowing the law or not wanting to rock the boat.

[tater]

My standard tip is a rough 20% I round to nearest whole buck, usually, sometimes down, but never below 15% unless the service stinks (and I know many in the restaurant business, and know the difference between the front and back problems wise, so I only down tip for bad SERVICE, not problems in back).

Places we go a lot I will sometimes buy drinks for the kitchen, too. Do that and you get treated very well indeed.

[FIREWALL]

Originally Posted by tater

My standard tip is a rough 20% I round to nearest whole buck, usually, sometimes down, but never below 15% unless the service stinks (and I know many in the restaurant business, and know the difference between the front and back problems wise, so I only down tip for bad SERVICE, not problems in back).

Places we go a lot I will sometimes buy drinks for the kitchen, too. Do that and you get treated very well indeed.

Again What he said

[August]

Originally Posted by tater

My standard tip is a rough 20% I round to nearest whole buck, usually, sometimes down, but never below 15% unless the service stinks (and I know many in the restaurant business, and know the difference between the front and back problems wise, so I only down tip for bad SERVICE, not problems in back).

That's pretty much my standard too, although at breakfast joints i'll usually tip the waitress about 100% since the meal is so cheap and waiting that meal is hard work.

Places we go a lot I will sometimes buy drinks for the kitchen, too. Do that and you get treated very well indeed.

I've never heard of anyone doing this before. Do restaurant owners tend to be ok with it?