EXcellent response to a cheap tipper at a restaurant

[tanman4u]

I'm just wondering......if the waiter returned with "the change and a condom", how did he know he was getting "far less" from the customer? The customer didn't have his change yet so he couldn't have left a tip......

 

And, as someone who depends heavily on tips for income I second the notion that people who depend on tips (fellow bartenders and waiters) are much better tippers.

 

 

 

 

>I found this on the website Belgravia Dispatch in a comment

>on tipping and waiters:

>

>Re:the problem of tipping, I was recently told the story of a

>cheap diner who left far less than was appropriate. The waiter

>returned with change and a condom. "What's this for," the man

>asked. The waiter replied, "We don't want you to reproduce."

>Posted by the opinionated pawn at February 2, 2005 04:27 AM |

>PERMALINK

[Guest zipperzone]

>And did his first name begin with G? :-)

>

>BG

 

No - his name was Sean. Alas, he is no longer working (at least in Vancouver)

[Guest zipperzone]

>I agree. When I go to an inexpensive restaurant I will often

>tip 30% or more. If the service is prompt and the staff

>friendly I don't think its fair to leave a $2 tip even if I

>only spent $10. However, if I spend $250 on a meal I expect

>superb service before I leave a $40 (15%) tip. If the service

>is in any way lacking I will leave less. And I certainly will

>not leave more than $40 when for a simple meal for 2 people of

>appetizer, main course and desert.

>

>If I'm dining alone I will also leave more if I have a hot

>waiter who is especially nice or who flirts with me. I once

>left one such waiter a 100% tip. I greatly enjoyed my meal

>thanks to him and it was entirely worth it.

 

A fool and his money are soon parted.

[joel304]

However, if I spend $250 on a meal I expect

>superb service before I leave a $40 (15%) tip. If the service

>is in any way lacking I will leave less. And I certainly will

>not leave more than $40 when for a simple meal for 2 people of

>appetizer, main course and desert.

 

 

 

 

Unfortunately, many people operate within this logic. Waiters are required to report tips based on their sales. Most establishments require servers to declare at least 10% of their gross sales. So, if a server sells $1000, he/she must report $100 as their income for tax purposes for the evening. This figure is resonable, but take into account that the server must tip the busser, host/maitre'd, bar, food runner, and sometimes the kitchen (also based on gross sales, not actual tips) depending on the establishment.

 

While our tipping system is unique, and often geared towards the restaurant owners, we must play by the rules. If you and your honey go to dinner and spend $400, and you stick to your $40 max rule, it will cost your server money to wait on you. Is that fair?

 

The alternative is a European system, where the gratuity is actually priced into the cost of the dishes, and the servers are paid a much higher hourly wage. Often, slow, uneven, unfriendly and poor service accompanies this scenario. Americans hate slow service. Pony up cheap asses: :*