Donte Jackson just stepped in poo

[panthers1234]

9 minutes ago, Moo Daeng said:

Typically they provide a higher level of service and knowledge. They are employed by high end restaurants because they are better servers.

True but that does not warrant 1k tho. You are still refilling drinks and bringing out food. Only difference is the setting and you know how to talk to people better and make food sound fancier. 

[Peppers90 NC]

19 minutes ago, panthers1234 said:

True but that does not warrant 1k tho. You are still refilling drinks and bringing out food. Only difference is the setting and you know how to talk to people better and make food sound fancier. 

a $5k dinner is gonna be 10+ people with lots of drinks and refills. a need for runners, bussers and bar tenders. if you are dropping $5k on a dinner then you can leave the appropriate tip.

[thefuzz]

28 minutes ago, panthers1234 said:

I know you got alot of poo for this but it makes sense. Why should a waiter get paid such a significantly more amount of money because he works at a high end restaurant? I mean do you really think a 5k meal warrants a 1k tip vs someone doing the same amount of work at a cheaper establishment.

This just isn't true in the least.  Also, you need to read my posts about taxes.  A client that drops 5k on a meal...that server is going to get taxed, at a minimum of 8% of that in most restaurants.

You leave him or her a $40 tip, and they are actually going backward, not even mentioning how much time a 5k meal (banquet) is going to take up.

Also it's not the same amount of work.  Training, attire, ability (both physical and mental), are all different from 2nd Empire to Applebee's.

For instance.  In college I worked at a fine dining establishment that has since closed.  300 bottle wine list...needed to know something about all of them, and how to pair them with what the diners were ordering...with appetizers, salads, entree's, and desert.  In addition to knowing about most all cocktails, and what goes in them...meanwhile you are 18 years old, and have likely had a natty light at best.

Then you had to know every single item on the menu, how it's prepared,  where it's sourced from, what ingredients are in said dish, and what if any ingredients that can be removed if there are allergies and what not.  Then the specials that often changed multiple times per shift...not week, shift.

Now once you have all of that down, and you have made sure that you are on time for work, dressed to the 9's, clean and not sweating, you can get ready to go help patrons.  Please don't forget that the waitstaff in these places do much of the prep work for the kitchen.  Cutting garnish, stocking the bar, making sure all of the silver has been washed, dried and polished.  Made sure that there isn't even a crumb on the floor of the place, and the settings are perfect.

Add in that this particular place REQUIRED that you memorize ALL orders of 8 tops or less.  That was drinks, appetizers, salads, and entree's.  If you had a table or banquet with 9 or more patrons, you COULD write down the order, but it was frowned upon if you had worked there for more than a couple months.

Now if you think the guy/gal at Chili's can do that....welp...there is nothing I can tell you.

The easy part is delivering food and keeping the glasses filled.

[MadHatter]

7 hours ago, Moorgan said:

That's a fair point. Bartenders and take out don't usually get my full 20% rule. Also delivery drivers get a flat $5 from me, regardless of what I order...unless it's huge or something.

My go to tips are about 25-30% on eat in (you have to screw up to get less than 20%)

even take out I give 10%....they are working hard and I like to show thanks

Delivery is usually a flat $15

these amounts are immaterial to me but make a big difference to someone in the service industry.

 

[MechaZain]

8 hours ago, 4Corners said:

Lame. I worked in a bar/restaurant through college; unfortunately,  he is not helping the stereotype regarding African Americans and tipping. 

Don’t believe me? Ask someone who has worked in the service industry. 

I've tipped 20% my entire adult life specifically to counteract this BS stereotype but it just takes one person to keep it going

[Moorgan]

3 minutes ago, MadHatter said:

My go to tips are about 25-30% on eat in (you have to screw up to get less than 20%)

even take out I give 10%....they are working hard and I like to show thanks

Delivery is usually a flat $15

these amounts are immaterial to me but make a big difference to someone in the service industry.

 

You give a $15 tip to the Domino's guy? I've worked as a pizza delivery driver several different times. Back in the day $1 or $2 was great. Now I think $5 is standard. But $15? Really? Hat's off to you man.

[4Corners]

2 minutes ago, MechaZain said:

I've tipped 20% my entire adult life specifically to counteract this BS stereotype but it just takes one person to keep it going

Again, I didn’t say I put credibility to the stereotype but one def exists. 

[4Corners]

1 minute ago, Moorgan said:

You give a $15 tip to the Domino's guy? I've worked as a pizza delivery driver several different times. Back in the day $1 or $2 was great. Now I think $5 is standard. But $15? Really? Hat's off to you man.

Hatter is known to be a notorious liar on this forum. Been that way for years. 

[Moorgan]

Just now, 4Corners said:

Hatter is known to be a notorious liar on this forum. Been that way for years. 

I don't pay enough attention to keep track of who is who around here. If I've drank with you, then I remember who you are...kinda. :)

[thefuzz]

7 minutes ago, Moorgan said:

You give a $15 tip to the Domino's guy? I've worked as a pizza delivery driver several different times. Back in the day $1 or $2 was great. Now I think $5 is standard. But $15? Really? Hat's off to you man.

It's all about order size for me.  A medium pizza from Dominoes...a few bucks to a 5 is fine IMO.

However a big order from a nice pizzeria for a fantasy draft where the bill can be much more than $100...I see no issue dropping that guy a $10-20 tip.

[Moorgan]

1 minute ago, thefuzz said:

It's all about order size for me.  A medium pizza from Dominoes...a few bucks to a 5 is fine IMO.

However a big order from a nice pizzeria for a fantasy draft where the bill can be much more than $100...I see no issue dropping that guy a $10-20 tip.

Those places don't exist near me but yes, I agree, the size of the order matters. I've delivered 20 pizzas before. I expected a bigger tip. It's a bit of work managing large orders. One thing I used to kid about being a driver, unlike a waiter who simply walks from the kitchen to your table, I, the driver and hero, have to risk my life on the roads and highways of America to bring you your food through weather, environmental disaster and human madness. Not all heroes wear capes.

[hepcat]

Yea a $5 tip on that big of a tab is a crummy move. If it was truly bad service, you gotta tip .02 cents. $5 is a weird amount that says "I know I have to tip, I'm just not going to"

[MechaZain]

1 minute ago, 4Corners said:

Again, I didn’t say I put credibility to the stereotype but one def exists. 

Yeah not putting it on you. Just saying black people know and a lot of us are overtippers for life thanks to it. I wish more service industry workers understood the bad spot it puts their customers in. 

I'm not defending Jackson though. Bad service is the only valid reason for a bad tip. If it's a big bill or you're famous you're just asking for attention if you go below 20%.

[SCMunnerlyn1]

2 hours ago, panthers1234 said:

I know you got alot of poo for this but it makes sense. Why should a waiter get paid such a significantly more amount of money because he works at a high end restaurant? I mean do you really think a 5k meal warrants a 1k tip vs someone doing the same amount of work at a cheaper establishment.

Meh people can be upset with me if they want. I try to be fair to every server. I'm just not gonna drop a stack just to drop stack.