/threadYour server deserves a tip when they keep you happy all night and no less. If they give you 50%, give them 0%. Bottom line.
/threadYour server deserves a tip when they keep you happy all night and no less. If they give you 50%, give them 0%. Bottom line.
A friend owns a couple valet services in Cali. Even he says NEVER valet, park and walk a couple blocks if you have to. That shit in Ferris Bueller doesnt even come close to what those fuckheads do to a car. Might as well drill a hole in your trans, sugar your own gas tank and let stray cats use the interior as a litterbox. If you had a cam recording them you would punch them in the throat before ever giving them a dime. Nicer your ride, better chance they will fuck with it.Valet parking I avoid whenever possible but those mother fuckers are slow and rude and dumb as fuck so fuck them. Doormen/bellhops? That shit annoys me too, I have like one bag and I'm alone, fuck off are you blind?
Parties of 100+? Where the fuck do you work? McDonald's Plus?I work "banquet" nights, which are tuesday/thursday where I work and then sun/mon/wed standard evening shifts. Parties of 100+ usually, so they need the "Heavy" there with 2-3 of those size debacles in the building at once. The owners prefer to manage weekend nights as they are more freeform and I am certainly not about to argue with them as it doesn't affect my pay and I've never had weekends off in 14 years. Can't say much more than that. *shrug* You can take my word for it or not, it doesn't really matter.
And there's more than one position of restaurant manager in most places. GM, Front of house, Kitchen Manager/Head Chef (sometimes separate) and occasionally a Bar manager if the place is big enough. I'm a combo front/bar manager. Not the GM. That guy? Doesn't get days off really. I just herd the shee.. er, waitstaff and bartenders. Like I spent most of today doing!
You guys can go back to pretending I don't know what I'm talking about, though.
Ugh, so much misinformation in such a short post. If my bartenders make their drinks with different recipes for tables or bar guests, they know they will not be working for me long. At my restaurant, when a tab is transferred to a table the server pays 10% of the tab to the bar (your $50 tab turns into $5 for the bar, and anything else for the server). Lastly, when you tip with your credit card, the server gets the entire tip. The only difference between cash and credit tips is cash is easier for the server to not declare. Calculate that before you consider taking this persons advice on anything.And NEVER transfer your shit at the bar to the table you're waiting on. If the bartender is smart, he/she made your drink better than it would've been at the table. Leaving even $1 per drink is still more than the average 1% tip out the server gives (which your $3 beer turns into 3 cents to the bar.)
Lastly, when you tip on a credit card, the fee to charge your card comes out of the tip. $6 turns into $5.84. Cash is best, but don't use that as an excuse to tip nothing. Calculate that before you consider going out.
the key is "your restaurant"....i worked at a seafood restaurant where the f****** greek owners did take the percentage the credit card companies charge out of your tip....we can not speak in generalities, when every place is run different,Ugh, so much misinformation in such a short post. If my bartenders make their drinks with different recipes for tables or bar guests, they know they will not be working for me long. At my restaurant, when a tab is transferred to a table the server pays 10% of the tab to the bar (your $50 tab turns into $5 for the bar, and anything else for the server). Lastly, when you tip with your credit card, the server gets the entire tip. The only difference between cash and credit tips is cash is easier for the server to not declare. Calculate that before you consider taking this persons advice on anything.
Just read your other post too. What shit place do you work where the take out person also has tables?
I've been eating breakfast at the same diner for years always get same waitress and she was just talking about how they take the charge fee from her tips (Greek owned).Lastly, when you tip with your credit card, the server gets the entire tip. The only difference between cash and credit tips is cash is easier for the server to not declare. Calculate that before you consider taking this persons advice on anything.
Greeks are poor JewsI've been eating breakfast at the same diner for years always get same waitress and she was just talking about how they take the charge fee from her tips (Greek owned).......
no way do you tip gas attendants......do you know how much gas i used to visit my whore and drive her around ?I've been eating breakfast at the same diner for years always get same waitress and she was just talking about how they take the charge fee from her tips (Greek owned).
I only rarely eat out for dinner I hate the crowds but on inexpensive breakfast I don't use a percentage because I think tipping 20% of a $6.00 breakfast is silly. If my bill is low like that I always giver her at least a $5 tip, but big dinner with friends/family always do 20%+ unless they really suck which has been rare. The harder number is how much to tip at the end of the year for someone who provides a service to you a lot. I normally give my regular waitress a few hundred dollars at the end of the year, but she is well worth it has my coffee on the table and my order in just from seeing me in the parking lot before I get inside and is her service is why I won't ever go anywhere else.
Oh and a question to those who live in NJ do you tip the guys who pump the gas? I'm NJ a lot and I think the mandatory full service kind of sucks but I always am conflicted on whether you are suppose to tip them.
Sounds like you were the whore in that relationship, not the other way around.no way do you tip gas attendants......do you know how much gas i used to visit my whore and drive her around ?
How's your turnover? If it came down to working a single shift for you or eating dog shit every day for the rest of my life, I think I'd eat the dog shit. Being a condescending fuckwit to your employees is unacceptable in any industry, but you do it in an industry where the good days are still stressful and shitty as hell. You deserve bad things to happen to you in life.I work "banquet" nights, which are tuesday/thursday where I work and then sun/mon/wed standard evening shifts. Parties of 100+ usually, so they need the "Heavy" there with 2-3 of those size debacles in the building at once. The owners prefer to manage weekend nights as they are more freeform and I am certainly not about to argue with them as it doesn't affect my pay and I've never had weekends off in 14 years. Can't say much more than that. *shrug* You can take my word for it or not, it doesn't really matter.
And there's more than one position of restaurant manager in most places. GM, Front of house, Kitchen Manager/Head Chef (sometimes separate) and occasionally a Bar manager if the place is big enough. I'm a combo front/bar manager. Not the GM. That guy? Doesn't get days off really. I just herd the shee.. er, waitstaff and bartenders. Like I spent most of today doing!
You guys can go back to pretending I don't know what I'm talking about, though.