Donte Jackson just stepped in poo

[OneBadCat]

10 hours ago, shulasmyhero said:

If they do that they’ll just raise the prices.  Tips are essentially a sales commission.  Good waiters/waitresses/bartenders make more than bad ones and I’m okay with that.  

Always heard the word “tips” was actually an acronym meaning To Insure Perfect Service.  Don’t know if that’s actually true but I like the logic behind it. Bad service = bad/no tip but I do agree that customers shouldn’t punish servers for kitchen or staffing level issues.

I bar tend currently at a brewery and good nights are usually really good nights for 7-8 hours of work. Generally making $24-$30 hr. When its dead though you don't make poo. I'd like to see some of kind of threshold safety net. If tips are less than a specific amount than a $5-6 hourly wage is applied to the shift.

[thefuzz]

3 minutes ago, OneBadCat said:

I bar tend currently at a brewery and good nights are usually really good nights for 7-8 hours of work. Generally making $24-$30 hr. When its dead though you don't make poo. I'd like to see some of kind of threshold safety net. If tips are less than a specific amount than a $5-6 hourly wage is applied to the shift.

It works that way, but spread out over the pay period.  You aren't supposed to be able to make "less" than minimum wage....and any server that is any good at all, or has any business should be making more than that.

[frash.exe]

if you can’t afford the tip on top of what you already ordered, you can’t afford to eat out

stay home and cook yourself some rice and eggs

[thunderraiden]

On 7/9/2018 at 10:27 AM, 4Corners said:

If you are 100% committed to the service industry, are good at it, and comfortable working the odd hours - if you can find a good establishment to work in, you can make a very good living for yourself. I’ll never go back to it though. It’s almost like a lifestyle. It’s a tough gig but the world absolutely needs bartenders especially good ones. 

Or you live in Wilmington NC where the only jobs are restaurant jobs and everyone everywhere is a raging alcoholic so the hours never bother you. Been there done that.

[thunderraiden]

54 minutes ago, OneBadCat said:

I bar tend currently at a brewery and good nights are usually really good nights for 7-8 hours of work. Generally making $24-$30 hr. When its dead though you don't make poo. I'd like to see some of kind of threshold safety net. If tips are less than a specific amount than a $5-6 hourly wage is applied to the shift.

In sales you go by your expected on the year earnings so you dont confuse your high times as your usual income and end up over budgeted during the low times. Some weeks you get a check that would extrapolate to 100k+ for the year (and taxes accordingly) other weeks you get checks that extrapolate to 40k for the year. But you know the average is right in the middle and thats what you budget for.

[SmokinwithWilly]

I spent years as a waiter and bartender. I don't drop a huge tip just because I worked in the restaurant industry. I had more good days than bad, and there were days I gave bad service. Happened to all of us. I know what a server can and cannot control. I usually like to eat out before the dinner rush or after because I get better service and the food is generally better. Nothing pisses me off more than seeing my drink sitting empty and my server standing over with other servers at the server station laughing and playing around for 5 -10 minutes and not even look in the direction of my table. Or when my dinner is brought out by my server looking like a murder scene or my steak is so burnt it looks like a hockey puck when I order medium rare. One of my pet peeves is when my server disappears for 10 minutes and comes back smelling like an ash tray and breathes right in my face. I used to smoke and I understand the need for a break so I get it, but come on man, listerine or something (yes I kept a small bottle in my pocket for that reason). If I have to get up and get refills from the bartender because my server disappeared for 15 minutes, then yeah, it's going to reflect. 

 There are things a server can control and those are the things I base my tip on. I also eat at usually the same restaurants and make it a point to know several of the wait staff by name and they know me. Sometimes you get bad tips, other times you get amazing tips. If you're a decent server, good days will outnumber the bad, for the most part. At the end of the night, I would buy the closing kitchen guys a beer. They appreciated it and my food always seemed to be ready right on time and beautifully plated. 

Edit: I've been asked to leave a restaurant for complaining about the service. I told the manager if he continued to let his servers goof around and give piss poor service, the restaurant wouldn't be open for very long. He told me to get out and never come back. Sadly, a year later, the restaurant closed because no one would go there because while the food was excellent, the service was god awful. 

[thefuzz]

57 minutes ago, SmokinwithWilly said:

 

Edit: I've been asked to leave a restaurant for complaining about the service. I told the manager if he continued to let his servers goof around and give piss poor service, the restaurant wouldn't be open for very long. He told me to get out and never come back. Sadly, a year later, the restaurant closed because no one would go there because while the food was excellent, the service was god awful. 

This happens quite a bit to restaurants who are owned by the chef's or run by the chefs.  There is a constant friction between back of the house and front of the house.

When a chef has too much control, he usually makes great food, and at decent prices, but often ignores the front of the house.  They think their food will sell, and they don't need the servers.  It bites them in the butt.

Good chefs understand the absolute need of front of the house employees, many don't however, and you get this.

[Cpt slay a ho]

I don’t understand the issue, people are not required to tip and waiters aren’t entitled to what we deem a fair tip. If you ever waited tables you get shitty tippers, just like any other industry has its cons. Don’t run to social media to call someone out if you’re not calling out ALL shitty tippers, just messy 

[Verge]

I guess I have never really understood increasing the cost of the tip per the cost of the food, the service didn't get better because my glass of wine was $20. Can we stop the whole tipping thing and just pay servers an average wage like line staff? This stuff could be avoided entirely. 

[tiger7_88]

6 hours ago, Verge said:

I guess I have never really understood increasing the cost of the tip per the cost of the food, the service didn't get better because my glass of wine was $20. Can we stop the whole tipping thing and just pay servers an average wage like line staff? This stuff could be avoided entirely. 

Some of y'all seem real excited at making shitty service the norm rather than the exception.

[thefuzz]

8 hours ago, Verge said:

I guess I have never really understood increasing the cost of the tip per the cost of the food, the service didn't get better because my glass of wine was $20. Can we stop the whole tipping thing and just pay servers an average wage like line staff? This stuff could be avoided entirely. 

Yes.  It does, or should, if you are dining at a decent restaurant.

Do you think that the waitress who is pouring a pre measured single of White Zinfandel at Red Robin knows as much as the waitress pouring you a glass of Silver Oak at the chop house does about said wine?

"Ma'am, I would highly suggest you try a Tempranillo with that lamb vs. the Pinot Noir you ordered.  This dish has a bold crust, and that Pinot may not hold up to it.  Would you like a taste of the Tempranillo to try first...it's the exact same price as what you selected?"

[UnluckyCharms]

4 hours ago, thefuzz said:

Yes.  It does, or should, if you are dining at a decent restaurant.

Do you think that the waitress who is pouring a pre measured single of White Zinfandel at Red Robin knows as much as the waitress pouring you a glass of Silver Oak at the chop house does about said wine?

"Ma'am, I would highly suggest you try a Tempranillo with that lamb vs. the Pinot Noir you ordered.  This dish has a bold crust, and that Pinot may not hold up to it.  Would you like a taste of the Tempranillo to try first...it's the exact same price as what you selected?"

Doesn't matter. Just bring me whatever wine I ordered and leave the table. I'm not tipping you more because you tell me something may taste better. Waiters need a set wage so that they don't get mad when I don't give them extra money for doing their job.

[Cpt slay a ho]

This is like getting an angry customer in the customer service biz, you wouldn’t run to social media and give out the name of the person who acted an ass, a mature person would chalk it up as  one bad apple out of a batch of apples and keep it moving, and if it became too frequent, eventual find a better job.

[Panthera onca]

Wow, there are a bunch of tight asses on here. Stay home and make yourself some mac n cheese or ramen noodles. Let civilized folks eat out.