Little Bucks at Starbucks

[+ Lucky]

One thing I missed when I was in South America was my daily Starbucks latte. Coffee down there just didn't suit me so well, but it sure was cheaper.

The Starbucks in my local grocery is the only one I know of that doesn't have a tip jar. Given that all the Starbucks people do is serve you the coffee, why tip at all? There is no table service provided. They are among the highest paid fst food employees already and have health benefits. I don't tip at McDonald's.

But I do tip bartenders who do nothing more than hand me a bottle of waer, so I guess I am wondering where to draw the line.

[+ deej]

I generally drop loose change in the tip jar, wherever I encounter it.

 

Otherwise, the change goes in my pocket and later that night into a bowl on my dresser where it piles up over time, eventually making its way to a Coinstar machine where I redeem it for bills (and yet more coins).

 

I do it to get rid of the change that will just wear a hole in my pocket. $.24 isn't much of a tip, but it saves me paying someone to repair the hole in my pocket. ;-)

 

(And that's just when I use cash. I use a debit card most places these days, so there's no change and nothing to go in the tip jar.)

[Guest]

Well, the benefits are good, but the pay ain't that great. My BF works for Starbucks (he's a recent U.S. asylee), and the entry pay is $7.50 an hour. He often has to get there at 4:30 AM to get the place ready. His fingers often have burns. It takes a few months of training due to the multitude of drinks. They have to taste and describe countless numbers of coffees and teas. Everything has to be kept at exact temperatures. It's not exactly a nuclear power plant, but it's not just a matter of shaking vodka and vermouth together, either. He likes the job because he's passionate about coffee and tea. It's not an easy job, though.

[seaboy4hire]

>Well, the benefits are good, but the pay ain't that great.

>My BF works for Starbucks (he's a recent U.S. asylee), and the

>entry pay is $7.50 an hour. He often has to get there at 4:30

>AM to get the place ready. His fingers often have burns. It

>takes a few months of training due to the multitude of drinks.

> They have to taste and describe countless numbers of coffees

>and teas. Everything has to be kept at exact temperatures.

>It's not exactly a nuclear power plant, but it's not just a

>matter of shaking vodka and vermouth together, either. He

>likes the job because he's passionate about coffee and tea.

>It's not an easy job, though.

You pretty much told it like it is there at Buckies. I worked for them for 6 1/2 yrs. but was forced out due to some very stupid reasons. The pay isn't all that is great for what is expected out of a lot of the "partners" that is what they call thier employees. When I left I figure I was making barely $8-9 an hour because of my deductions for health care, stock and 401k. If it weren't for the tips I and others recieved it was either eating healthy or eating top roman. A lot not all but a lot of the employees are college students and despite what many might think a good portion were not getting help from mommy and daddy. Ok just my half cent worth.

 

Hugs,

Greg

 

[email protected] http://seaboy4hire.tripod.com

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[Guest zipperzone]

>But I do tip bartenders who do nothing more than hand me a

>bottle of waer, so I guess I am wondering where to draw the

>line.

 

But they are probably hunks in tight tee shirts who deserve their tip for the eye candy they provide.

[Guest zipperzone]

>(And that's just when I use cash. I use a debit card most

>places these days, so there's no change and nothing to go in

>the tip jar.)

 

Isn't it strange what has happened to money these days? I too almost never have any money on me. Everything is paid for by debit card (if not credit card). A real plus for me (apart from the fact you don't have to lug filthy bills around with you) is when I get my bank statement, every purchase is itemized and you can see at a glance where all your money has gone. Quite depressing at times but a great help if you are wondering where you should cut down.

[+ Lucky]

Well, it is true, zipper! Starbux baristas don't quite get that response from me!

I see that waiters have a website, fairtip.org where they are trying to get the notion across that tip rates should be higher than they are now.

[Guest]

You're right--Starbucks has strict dress codes to promote the idea of a professional workplace. Only black or white pants and shirts. No visible piercings except the ears. No visible tattoos. They're trying to promote an environment where everyone feels comfortable. One of my nurses yesterday told me about feeling disgusted when a waitress at a restaurant she went to had a navel piercing visible.

[+ deej]

>Isn't it strange what has happened to money these days?

 

I scoffed, several years ago, when I saw a prediction that cash would be a thing of the past in 10 years but I'm almost there now.

 

I don't see cash going away completely. I still need it to pay the car wash boys that visit the office every week, and for escorts, tipping bellmen, the office Lotto pool, etc. -- but it's getting more and more rare to need it.

 

But I do always carry cash for times when the computer is down. ;-)

[Guest zipperzone]

>Well, it is true, zipper! Starbux baristas don't quite get

>that response from me!

>I see that waiters have a website, fairtip.org where they are

>trying to get the notion across that tip rates should be

>higher than they are now.

 

The subject of tipping can really get me going. I remember when 10% usd to be quite acceptable. Then it went to 15% - Let me ask you one question. Did anyone raise YOUR income by 50% overnight? Now they are trying to promote 20% - when hell freezes over, I say.

 

I do not believe in a percentage tipping system. For example, I was out to dinner tonight. My friend ordered steak & lobster, the most expensive entre on the menu at $35. A 15% tip on that would be $5.25. I was not feeling that hungry and just had a pasta dish for $18.00. A 15% tip on that would be $2.70. In both cases the waiter only made one trip from the kitchen, carrying one plate. Where is the logic that one order attracts almost twice the tip for the same effort by the waiter?

 

I prefer to tip X dollars per person. For a simple meal in a "family" type restaurant, I think $2 per person served is adequate. For "fine dining" where multiple courses are ordered and more time is spent at the table, then I think $5 per person is in order. This of course does not take into account the scenario where the waiter is a hottie with great buns and a drop dead smile. In these cases, I have been known to go wild!

 

But seriously - a waiter's salary is an overhead cost to the restaurant owner. I don't see why the customer is expected pay a part of his overhead, over and above the cost of the dinners which we all know have risen sharply in recent years. What's next, a surcharge to help pay for the cost of providing a clean tablecloth? And while we're at it, why not help out with the cost of washing all those pesky dishes that we demand to be clean when they arive at the table?

 

I find the whole tipping thingy has gotten way out of hand. It's kinda like when I take my car in for service and over and above the $80.00 per hour they charge they have the audacity to charge an extra $25 bucks for "shop supplies" and when I ask what this covers they tell me it's for their "rags and hand soap and things". GIVE ME A BREAK.

 

Thanks for allowing me to vent - I feel better now.

[VaHawk]

>Let me ask you one question. Did anyone raise YOUR income by 50%

>overnight? Now they are trying to promote 20% - when hell

>freezes over, I say.

 

So, does that mean when Hell freezes over, that you will FINALLY have SOMETHING worthwhile to say???? In the meantime, the rest of us are condemned to your silly meltdowns???

 

Do you REALLY understand how SILLY, if not downright STUPID your ranting about tips is??? NO???, then I'd suggest that you take it to CraigsList??

>

>I do not believe in a percentage tipping system. For example,

>I was out to dinner tonight. My friend ordered steak &

>lobster, the most expensive entre on the menu at $35. A 15%

>tip on that would be $5.25. I was not feeling that hungry and

>just had a pasta dish for $18.00. A 15% tip on that would be

>$2.70. In both cases the waiter only made one trip from the

>kitchen, carrying one plate. Where is the logic that one order

>attracts almost twice the tip for the same effort by the

>waiter?

 

 

SO DUMB!!!!!!!!!!, but then again, we should consider the source, NO?? DUH??????????????????????????????????? You tip on the final bill, not per "trip to your holiness's table"????????? You are supposed to tip a percntage on the total bill!, so what the hell is so DIFFICULT about that concept, that it frazzles your logic????

 

>I prefer to tip X dollars per person. For a simple meal in a

>"family" type restaurant, I think $2 per person served is

>adequate. For "fine dining" where multiple courses are ordered

>and more time is spent at the table, then I think $5 per

>person is in order. This of course does not take into account

>the scenario where the waiter is a hottie with great buns and

>a drop dead smile. In these cases, I have been known to go

>wild!

 

LAST of the BIGGGGGGG SPENDERS!!!!!! You come across as the silliest person to EVER post on this board, under WHATEVER nom de plume that you choose to post under!!!!!!!!

 

Yeah, the "hotness" of the wait staff should DEFINITELY determine the tip, not that your cheapness EVER "inspires' you to leave a tip other than 1% !!!

 

>But seriously - a waiter's salary is an overhead cost to the

>restaurant owner. I don't see why the customer is expected pay

>a part of his overhead, over and above the cost of the dinners

>which we all know have risen sharply in recent years. What's

>next, a surcharge to help pay for the cost of providing a

>clean tablecloth? And while we're at it, why not help out with

>the cost of washing all those pesky dishes that we demand to

>be clean when they arive at the table?

>

>I find the whole tipping thingy has gotten way out of hand.

>It's kinda like when I take my car in for service and over and

>above the $80.00 per hour they charge they have the audacity

>to charge an extra $25 bucks for "shop supplies" and when I

>ask what this covers they tell me it's for their "rags and

>hand soap and things". GIVE ME A BREAK.

 

What a CHEAP ASSHOLE attitude!!! GIVE THE WAITSTAFF A BREAK, and limit your dining experiences to microwaved pizza!!!

[Guest zipperzone]

>What a CHEAP ASSHOLE attitude!!! GIVE THE WAITSTAFF A BREAK,

>and limit your dining experiences to microwaved pizza!!!

 

Hey SLUG - you truly amaze me - don't you ever sleep - you must have posted your stupid diatribe way past your bedtime.

 

Oh.... I forgot, slugs are like sharks, they never sleep, they have to keep constantly slithering just to stay alive.

 

Happy slithering, slug old friend.

[BgMstr4u]

The truth is that in the US most waiters, bartenders, cab drivers, hotel workers, and the nice people at places like Starbucks are paid as close to the minimum wage as the management can get away with. They depend on tips for their living. This may not be the case in other countries, France, for example. But I have never seen a French waiter actually give his tip back, and a few have even thanked me, which is saying a lot for your average French waiter. The Italians, of course, are much better in the thanks department.

 

I think there are three good reasons to tip well. The first is that the waiter/bartender/cabbie/hotel worker needs the money. It is an implied part of the transaction in restaurants and bars and cabs in the US. The second is to encourage and reward service that rises above the norm. The third is to establish a relationship with the waiter/bartender/hotel worker and the restaurant/bar/hotel so that they will welcome you back the next time with open arms. In restaurants I return to frequently, I tip well when the meal has been good and the service high quality, usually 20%. It pays off.

 

Do I like this system? Not really. But having worked in it myself when I was (much) younger, I found it concentrated my attention on pleasing the customer. Each customer's tip is a little referendum on your performance, and if the encounter is repeated, it is a kind of dialogue. You also learn a lot about people from it!

[SAdler]

I'll be short and sweet on this one because other fellow baristas/partners have made a couple of my points. Starbucks Employees don't make THAT much more than a lot of the minimum wage fast food people until they've been there for a while and that is of course pursuant to their manager consistently giving them good reviews (full raises) every six months. We put up with a LOT more shit than the average fast food service person including those 4:30 AM shifts as well as having a 190 degree latte thrown at us because it wasn't hot enough.

 

Tips were definitely the bread and butter of most of my store. People begged for tips as quickly as possible ... they were added up at the end of the week and then divided by the number of stor elabor hours. Thus an hourly tip wage. Then depending how many hours of work you had that week, that dictated how much you got in tips. Some people used their paycheck to pay rent and utilities ands their tips to live. It wasn't such a glamorous tip venture to go out shopping with.

 

Another issue of why to tip, because of the industry it's in ... we are/were TAXED on this tips regardless. No matter what we actually do make in tips every week. the government makes an assumption of a minimum hourly tip wage and deducts that from our check as money we owe to Uncle Sam.

 

On of the worst weeks of my history at Starbucks was the week the Starbucks card was introduced. The company introduced to to become more productive but all it did was screw us ROYALLY. Soon after it came out tip wages went way down, almost in half. Worse? Come X-Mas which is when you expect the BIGGEST tips? Yeah, tips went down but only stayed where they were BECAUSE of large lump donations from our regulars. Those lumps usually drove UP the tip wage but because the SBUX card becoming everyone's favorite gift, nobody had any "change" to drop in the jar anymore.

 

And FINALLY. Why tip at Starbucks? If you didn't tip, a group like Nickelback wouldn't have it's name... The lead singer says that the name for the group came from when he used to work at Starbucks and everything was ... you figure it out yet? ... a nickel back.

 

Grrr.... so much for short and sweet I hate jetlag. Why am I up this early?

[Guest zipperzone]

>In restaurants I return to frequently, I tip well when the

>meal has been good and the service high quality, usually 20%.

>It pays off.

 

I am not cheap and not against tipping (as slug would have you believe) - What I am against is what is accepted as the norm as it applies to tipping.

 

Why does one tip? Basically it is a thank you, a way of showing your appreciation for good service.

 

Allow me to give you one more example.

 

You have a favorite restaurant that you go to regularly. The service is consistently good. You ever have a favorite waiter and you try to sit in his section every time.

 

You drop in for dinner on a Monday. You're not overly hungry and order a lighter meal than usual. You have chosen the smaller entree and the price is on the lower end of the scale. You're total bill comes to $40 and you tip the expected rate of 20% - $8.00

 

Mid week you're back again. You had to skip lunch today and you are ravenous. The filet looks good and you say what the hell, let's pig out. The final total is $80. Once again you leave 20% - $16.

 

How can the waiter justify expecting to receive a tip twice as large on Wed just because you decided to order more expensive food? It makes no sense to me. I know that is the accepted system. But I think it's about time for a change. I have a friend who is a waiter in an up-scale restaurant in Vancouver. He makes well over a $100,000 a year. For serving food - that's crazy.

 

What would you do if you went to your doctor with a bad cold and he charged you $20 for the visit as it was a relativly minor complaint.

 

Next week you're back again with a bladder infection. Much more serious complaint so this time the bill is $40.

 

I feel the same way about tipping in restaurants. The "seriousness" of the meal should not dictate the tip. IT'S ALL ABOUT THE SERVICE or lack thereof.

[DelawareGuy]

I too, am curious as to how the percentage rule came about. It doesn't take any more effort for the waiter to bring out a plate of pasta as it does a filet mignon. Mind you, I'm not against tipping, and I do. I'm just curious about the roots of this custom.

[+ Lucky]

Here's a tip:

http://en.wikipedia.org/wiki/Tipping

[BgMstr4u]

Thanks for that link. After reading it, I have the feeling that the whole article is a justification for its VERY liberal tipping recommendations for the US. 20% as standard for restaurant tipping, with MORE if the service is especially good? I am beginning to feel myself drawn to the zipper zone on this one!

 

I would not be surprised to find that it was written by the same pro-tipping group referred to earlier in this string. Wikipedia will publish almost anything by almost anyone, and in fact, some people work fairly hard to be sure their favorite interests are included and quickly updated.

 

I am in favor of reasonable tipping, but this seems to be pushing the envelope.

[seaboy4hire]

I'd like to point out about tipping at resteraunts sometimes if the waiter is a nice one (and imo should) they will also tip out the bartender if drinks were ordered, also tip out the busperson, cooks and dishwasher. So it isn't just the waiter you are tipping. Of course this depends on how nice the waiter is to the other employees.

 

Hugs,

Greg

[email protected] http://seaboy4hire.tripod.com

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[bigguyinpasadena]

I use a standard double the tax tip.Here in Ca that works out to 14.50-17 percent depending on local taxes.

A little more if there was outstanding service,or if someone in the party was a jackass-happens more often than I care to think about.

I do not include wine or beverages in my calculation-I figure that seperatly and at a much reduced rate.Takes the same effort to open a $20 bottle as a $200 bottle.

This pisses off a lot of waiters,oh well.I have only been publicly cursed once about this after an explanation.I have never returned to that restaurant.

I also have been know to tip very well if I know the waiter has a b'day or special occassion coming up.

20 % is not the norm,has never been the norm,and I will be damned if I ever accept it as the norm.

[Epigonos]

I have coffee seven mornings a week at the same coffee house. If when I walk in the kid who is working that day greets me by name and asks if I want the regular --- I TIP. I sincerely believe that being a regular in a place changes the rules. Now if I'm on a trip and walk into any old Starbucks and order my Latte I don't tip. With me it is all a matter of special service which I receive in the former but not in the latter

[+ deej]

I deal with dining out much the same way.

 

There's a place in my neighborhood where I eat often. When one remarkably cute waiter came to my table one evening, I made a glib remark like "Oh! My favorite waiter!"

 

That remark, more than any tip, has meant stellar service whenever he's working. I don't know if he bribed her, but the hostess knows to put me in his section. He makes sure I'm seated in my preferred location, he's usually at my table with my usual beverage (and he always asks if it's OK) as soon as I'm seated, and he always gets a great tip.

 

Places that don't fare so well at customer service don't fare so well with tips. ;-)

[Guest]

>Here's a tip:

>http://en.wikipedia.org/wiki/Tipping

 

I agree that 20% is not a standard tip in my book. I usually calculate 15% for good service, then round up just a tad. If the server does something over and above, then 20% is appropriate. If a waiter pretends not to notice me when I'm trying to get his attention, he will not get 15% (it's amazing how many waiters seem to have no peripheral vision--like I belive that!). I don't mind an "I'll be with you in a moment," but pretending not to notice me really pisses me off. I also don't think that $1 is standard for every drink. I think 50 cents is plenty for opening a bottle of beer, and 75 cents for a well drink, although I do usually leave $1 for a call or fancy drink.

[Guest zipperzone]

>I am beginning to feel myself drawn to the zipper zone

>on this one!

 

Do I smell a convert? How refreshing!

 

Another thing waiters conveniently overlook in their never ending push to raise tip rates...... If a person constantly tips at a rate of 15% (as I suspect most people do) the waiter DOES make more money everytime the restaurant raises the prices on the menu and these days that's fairly often. But of course that is never taken into consideration.

 

I will admit though, one place where waiters consitnently get screwed is when a group of women are dining and they get out their little calculators to add up what they each had in order to split the bill "fairly". You can bet your ass that the group tip that's left on the plate is way below an acceptable level. Women are SO cheap that way.

[Guest zipperzone]

>I do not include wine or beverages in my calculation-I figure

>that seperatly and at a much reduced rate.Takes the same

>effort to open a $20 bottle as a $200 bottle.

 

Just the same as it takes no more effort to bring the steak and lobster as opposed to the blue plate special.

 

>This pisses off a lot of waiters,oh well.I have only been

>publicly cursed once about this after an explanation.I have

>never returned to that restaurant.

 

I hope you sought out the manager and told him why you wouldn't be back. If management never knows, things will never improve.