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Shooting Blanks posted:just do 20% and make it easy.
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Dec 17, 2015 20:25
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seriously, most places I know pay their bartenders the same way they pay their servers so I am all for just using the same tipping baseline.
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Dec 17, 2015 21:08
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It'll change it up at a nice cocktail place, sure (generally dressed better too). But for a general bottle or quick draft order $1 seemed to be the standard.
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Dec 17, 2015 21:08
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tipping is stupid and I wish it was gone.
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Dec 17, 2015 21:56
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Secret Spoon posted:tipping is stupid and I wish it was gone.
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Dec 17, 2015 21:59
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Secret Spoon posted:tipping is stupid and I wish it was gone.
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Dec 17, 2015 22:39
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Secret Spoon posted:tipping is stupid and I wish it was gone.
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Dec 17, 2015 23:40
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At the place I work at, we get 30% off alcoholic beverages, so I just tip the discount when I get drinks after work.
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Dec 18, 2015 00:14
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I struggled for a very, very, extremely long time trying to explain that "I tip the value of the discount" on our 50% food comp was tipping 50% to pretty much everyone I worked with in South Carolina. I'd always get "No, you have to tip based on the full price". Completely baffling. I also had to explain to a future high school math teacher that evolution is a real thing that actually happened and that remaking a menu item because it's lovely doesn't cost the restaurant $Menu Price, but comping it because the customer hated it does. Never live in South Carolina. e: also that Steven Colbert is joking. 12 rats tied together fucked around with this message at 03:35 on Dec 18, 2015 |
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Dec 18, 2015 00:52
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I have had to explain to friends that they do, in fact, have to tip on the gift card. God gently caress tipping cant I just make an hourly, it would make it so much easier to get a home.
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Dec 18, 2015 01:01
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Found a bottle of Percocet in the resto today, after getting called in on my day off. Edit: did not belong to staff and was not a prescription bottle with a name on it. Mezzanon fucked around with this message at 09:56 on Dec 18, 2015 |
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Dec 18, 2015 09:11
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Secret Spoon posted:tipping is stupid and I wish it was gone.
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Dec 18, 2015 10:34
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Secret Spoon posted:tipping is stupid. wish I found that bottle and was gone.
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Dec 18, 2015 11:20
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What bottle?
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Dec 18, 2015 11:33
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You guys should come over here where the only reason to leave tip is "wow, in the time it took to set down our plates that waitress also fixed my mom's bad back and gave my creepy uncle a telekinetic handjob, I'm pretty sure skills like that deserve a reward".
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Dec 18, 2015 13:13
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gently caress that, who tips on a handjob?
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Dec 18, 2015 13:21
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Splizwarf posted:gently caress that, who tips on a handjob? Just the tip.
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Dec 18, 2015 13:28
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Nah tipping is cool and good. Stop being cheap.
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Dec 18, 2015 16:56
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A Man and his dog posted:Nah tipping is cool and good. Their perspective is tipping sucks for the staff. And it does because it makes your income dependant on customers not being assholes.
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Dec 18, 2015 17:19
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bunnyofdoom posted:Their perspective is tipping sucks for the staff. And it does because it makes your income dependant on customers not being assholes. All he knows is that tips make him more money than the cooks, and that as long as he can get down, everything's groovy.
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Dec 18, 2015 17:26
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He doesn't understand what the discussion is actually about
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Dec 18, 2015 18:52
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He'd rather get $2 an hour and tips averaging out to $10 an hour instead of $15 an hour and no tips. Literally every time this conversation comes up a man and his dog demonstrates a willful misunderstanding of what people are arguing. Every goddamn time. Never mind the growing national cook shortage, never mind that it fosters sexual harassment, never mind that we are the only country that does this. The only thing that matters is if you get down, I guess.
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Dec 18, 2015 19:03
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 : "Hey, y'all still talkin bout tips? Jeez, these guys. Tips, they're grrreat! poo poo's awesome bro, namaste." 
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Dec 18, 2015 19:08
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Not even arguing with you guys. It's all good. Have a great Friday night.
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Dec 18, 2015 19:55
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A Man and his dog posted:Not even arguing with you guys. It's all good. I hear ya. Tipping sounds cool and good, but there are an actual huge array of issues with it. hope my service goes smoothly.
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Dec 18, 2015 20:02
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Last night other servers were giving me condolences after receiving a $66 tip on a $696 bill. The guy ordered a $600 bottle of wine and they had $96 worth of food. For a two top that spent a couple hours enjoying their meal and didn't require much attention, I'll take that drat $66 dollars. That is why tipping is stupid.
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Dec 18, 2015 20:15
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The more expensive a bottle of wine is, the bigger the server has to smile as they do the exact same work for twice the money.
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Dec 18, 2015 20:24
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Don't order a $600 bottle of wine if you can't tip properly. I miss being tipped, I used to make so much more money :/
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Dec 18, 2015 20:25
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Disargeria posted:The more expensive a bottle of wine is, the bigger the server has to smile as they do the exact same work for twice the money. You're pretty dumb if you actually think this.
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Dec 18, 2015 20:26
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Lol the whole you have to kiss your tables rear end complex is hilarious to me. My tables know pretty drat early that this isn't some pony show. Let's get you your food and have a great day.
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Dec 18, 2015 20:27
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On the rare occasion I go to bars, I tip $20 on the first drink and a couple bucks each thereafter. That way if I get bombed enough to forget tipping a few drinks in later, it's covered, and if I don't, well then hey the bartender is happy.
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Dec 18, 2015 20:35
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Trebuchet King posted:He'd rather get $2 an hour and tips averaging out to $10 an hour instead of $15 an hour and no tips. I see this argument a lot, and I agree with the $15/hr. But right now I spend a lot of time making $13/hr and $25/hr in tips.
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Dec 18, 2015 22:43
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A Man and his dog posted:Lol the whole you have to kiss your tables rear end complex is hilarious to me. That's 'cause you just hook the ranch dressing hose up to whatever piece of marlboro-smoked human jerky wanders in off the beach.
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Dec 18, 2015 22:48
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Mezzanon posted:I see this argument a lot, and I agree with the $15/hr. But right now I spend a lot of time making $13/hr and $25/hr in tips. What, do you work in California? As someone who is literally responsible for all banquet and restaurant functions, and can be held accountable for those, the $14.50/hr I make blows. Sure, I average out to $18/hr with all the overtime, but that's still loving awful. This industry needs a change, and the closing of Le Cordon Bleu is only the start.
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Dec 18, 2015 23:22
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I worked in california for $9/hr and ~$20/hr in tips. It owns and I didn't pay taxes on poo poo. gently caress the haters. e: If California is at all a representation of what will happen to the rest of the US if/when we outlaw tipping, a lot of chain employed BoH people are going to have a really lovely time in chain BoH until most chains go out of business or drastically restructure their business model. You can't just start paying the entire FoH staff $9 more an hour and expect the restaurant to work the same way. It's not going to happen. 12 rats tied together fucked around with this message at 23:32 on Dec 18, 2015 |
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Dec 18, 2015 23:29
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Reiz posted:I worked in california for $9/hr and ~$20/hr in tips. It owns and I didn't pay taxes on poo poo. gently caress the haters. The 'haters' are your coworkers, who just want to be paid what they're worth. Would you treat them like poo poo? Probably not. Or at least I hope not. Its the industry to blame, hate the industry.
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Dec 18, 2015 23:31
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Reiz posted:I worked in california for $9/hr and ~$20/hr in tips. It owns and I didn't pay taxes on poo poo. gently caress the haters. Enjoy never being able to get hurt or go on unemployment because those things are based on reported income and not what you actually make.
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Dec 18, 2015 23:34
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What I can tell you about working for tips and for hourly both in and out of California is that, regardless, working as a tipped employee is better and you makes more money. Whether or not you make minimum wage in addition to your tips isn't really a factor, but it would be ideal if everyone were making minimum wage in addition to their tips and yeah, if minimum wage was actually a living wage. People tend not to consider "labor as a percentage of sales" when this comes up. They tend not to consider that when the FoH staff runs up labor the same amount that BoH staff does, people are getting cut earlier and are getting less hours. You wont find a chain restaurant in california that is adequately prepped, because in my experience morning BoH are the first shifts to disappear. It's a really slippery slope and then you find yourself coming into work at 5:30 on Friday and walking into an empty station because the last time an employee was scheduled to work that station it was you, on your Thursday night 5:30pm to 10:00pm shift where they cut you the moment the restaurant closed because they couldn't afford to keep you on the clock anymore. e: quote:Enjoy never being able to get hurt or go on unemployment because those things are based on reported income and not what you actually make. 12 rats tied together fucked around with this message at 23:44 on Dec 18, 2015 |
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Dec 18, 2015 23:37
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Reiz posted:What I can tell you about working for tips and for hourly both in and out of California is that, regardless, working as a tipped employee is better and you makes more money. Whether or not you make minimum wage in addition to your tips isn't really a factor, but it would be ideal if everyone were making minimum wage in addition to their tips and yeah, if minimum wage was actually a living wage. So your justification for tipping FOH is that it allows restaurants to screw over BOH even more by cutting their hours first because their labor costs the restaurant more? You're not talking to people who haven't had to deal with this. I was a manager at a chain restaurant before. Sundays were the worst day because of exactly the scenario you described. I'd come in to a list of half of my BOH people that have be cut before we even hit dinner rush because we're over labor for the week/they're near overtime, then get bitched at on Monday because service was lovely and slow.
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Dec 18, 2015 23:41
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| # ? May 24, 2024 23:32 |
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Tipping means FOH makes more money per hour with tipping than back of house, but works fewer hours. I'd be willing to work more hours for less hourly if my week to week take home pay stayed about the same, but I can't imagine my restaurant adding a bunch of FOH hours to the schedule at the same time they have to start paying more in labor per hour. I think tipless is great for new restaurants, but it's really, really difficult to drastically change the financial structure of an already established place, especially since it's not like most restaurants have huge margins to help absorb the blow short term while they try and balance it out.
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Dec 18, 2015 23:49
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