You obviously have never ordered takeout in Toronto. Once ordered a burgar take out. Just a burgar. She expected a tip for putting burgar in a bag. I know it's really hard work to put a burgar in a bag but …
This is not a one off.
Goodbye Waiters, Goodbye Tips, Don't Let the Door Hit You on Way Out
- Thread starter TeeJay
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This is not a one off.
I am sorry, but I really cannot see why is it so stressful. You go to the table, you take an order, write it downs, bring to the kitchen. Bring the drinks. When order is ready, bring it. Check on the table each 10-15 minutes to see if anything else is needed. If you have 3-5 tables, it is pretty simple (not more demanding than working a cash at Walmart). So, even if your official wage is zero, a $5 per table is more than enough. Of cause, if you have to serve 10 tables at a time, it become more complicated, but the pay is also more. Given a moderate $150 bill from a table (and an average table size of 3 people), an easy 4-table serving job with 18% tip gives $108 per hour. Let's say each waiter gives $5 per hour to bus boy (bus boy covers twice as many tables, so, he gets his minimal wage) and $5 to cook (although cocks get decent wage to begin with), it leaves the server with $98 per hour of easy job. If you have more tables, the job is harder but the pay is larger. Do you need to give up more of your tips to cooks and bus boys? Well, do not do it - there is no law you have to. Am I missing something? Where is the stress? to "deal" with customers (i.e., to take their order or listen to complaints?). There is a manager to deal with complaints. Finish at 2am? Well, it is a night job, like a bus driver. Teh truth is, waiters make at least $50 per hour with tips and they do not want to have an European "fair wage" system with $18/hour wage and no tips.
lol Yes, technically you could. But I wouldn't recommend that, regardless of how you feel about tipping. Not if you ever want to eat there again.
..or have a conscience.
Another one who has never actually done the job.
Your numbers are so far off I don't know where to begin.
Lets try.
First you are assuming a one hour turn over time on a table. And that is just plain wrong. More likely 1 1/2 for average. Add half an hour if it's women. If it's three women you've lost the table for the night( that's the spouse bitch/ breakup #). Remember there is the actual time, the clean reset time, wasted time as another table is found, beeped for, reseated, coats etc off, settled etc.
Average bill of $150? Here is a number we use. Average check. It means how much each person at a table spends average. It's about 40 bucks right now. So while you are correct in your assumption for a table of four you are not for a table of three or two. And you will even out about half "deuces" and half larger.
Tip pool is more than you suggest. In many cases 5% of SALES. To hostess, busser, cooks, bartenders and managers. Just for fyi. And you pay that no matter what the tip was.
Basically when I did this, and I say with no small hubris any floor I was on I was a top five server this is what I made.
About 25-30 per hour in tips. And I was a better turn and burn guy than anyone and had the product knowledge to up sell. My average check at that time was about 30 bucks( I projected up for the above 40 per as I'm out now).
Stress? Yep. Busy restaurant, lots of assholes, can't fight back at all against unreasonable people, management posting numbers and sections dependent on sales. I can give you a hundred reasons more but unless you've done it you just can't get it.
And I never "broke down". But man did I see some. Cripes I was the go to guy to salvage tables for restaurants and sections when it happened.
There is a reason why people in the industry are top five in stress levels and alcoholism. And these are consistant in study after study.
Btw. Serving TEN tables?. Lol. Maybe cocktailers or some cheap ass diner for breakfast. But I've had to do it. It isn't pretty.
For all this stress it would be so much easier to raise the pay scale and the menu prices and just do away with the tipping nonsense like in much of the more civilized world 
Exactly my point. This fleecing has gone on so long it’s embedded in most people’s social consciousness. Fuck that, try working outside in the heat for $19/hr landscaping. Now THATS A shitty and hard job.
It is so simple, yet it is considered communism or something worse in North America: The price of something is what the sign on it says.For all this stress it would be so much easier to raise the pay scale and the menu prices and just do away with the tipping nonsense like in much of the more civilized world
How do you know she expected a tip? Even if she did, who gives a fuck? That's her fault for not realizing server get tipped for waiting on tables, not putting a burger in a bag.
This is exactly the problem right here. Someone who's never done the job, and thinks it not much harder than being a cashier at Walmart. I can tell you when I managed a restaurant, for every 10 servers I hired, I would say about 3 would end up being able to do job, and out of those 3, each of them would experience emotional breakdowns at least once. To the point I would have to convince them they're actually good at the job to hang on to them. You have no idea what your talking about.
You think people think differently about us?? LMAO. I needed that laugh this morning. Thank you.
Thank God there's another person here to explain this. I just didn't have the patience to go into all the details. The problem with job and industry is optics. People see servers write shit down, then bring them food and they think that's it. They have no idea about the 5 or 6 other tables they waiting on, how demanding so of those tables, the pressure they're under because the kitchen is backed up, the fact the host double or triple sat them sat them, and the million other little things they're doing in between. They just don't get it because all they see his a person writing shit down and bringing a few plates to a table. I'll be honest, before I got into the industry I had no fucking clue just how much is going on and how much pressure they're under.
Exactly your point....give me a fucking break. He's talking about take out. There's a huge difference between ordering take out and the expectation for tipping take out then actually dinning in somewhere.
Yes, landscaping is a hard job and your getting rewarded for it for $19 bucks an hour, and your not put in a situation where if someone doesn't understand your job or doesn't understand the concept of tipping, your $19 an hour is being taken away from you and turned into $15.00
Dude, just stop, you don't know what your talking about. I'm telling you that right now...just stop. Go watch an airplane, listen to CHFI, or listen to a thunder storm because your totally out of your element here.
Not if we are talking about sushi as in OPs example. To make good sushi you need trained chefs and you need good quality of fish. The demand will quickly fade if you don’t meet the 2 for sushi and will become another cheepo sushi place. I believe Robo sushi starts at $20+ for all inclusive.
But I agree for all the other places like Montana’s, kegs and the works. Majority can learn how to cook these items and they typically come with clear instructions aimed at idiot proofing the process.
No talking will become a choice and not a chore that someone is paid to do and be fake at it. I’d rather take quality over quantity any day any not encourage and support fake empty talk. Thats like noise pollution for the senses.
Some restaurants are supporters of the anti noise pollution where you can truly enjoy your company and the quality of food being peppered to immerse your senses in the full experience without the pollution.
#AntiNoisePollutionLeague
No I .not going to stop until restaurants stop being cheapskates and wage thieves. And pay their employers the wages they are due instead of downloading labour costs to costumers.
If the server (male or female) went out of their way to personalize my experience at a restaurant, then I tip generously. I didnt ask to be served like a king but they went out of their way anyway. I appreciate that. I understand how they get paid and the service industry (working with the public) can be frustrating.
On the other hand, if the server did bare minimum and didnt even ask if I wanted another drink and was busy having a good time with the other co-workers and only see them again when the bill comes, then bare minimum if anything for a tip.
I pay good money to eat something I can cook up for much less but want a nice experience. The servers job is to create that experience and make sure I keep coming back.
On the other hand, if the server did bare minimum and didnt even ask if I wanted another drink and was busy having a good time with the other co-workers and only see them again when the bill comes, then bare minimum if anything for a tip.
I pay good money to eat something I can cook up for much less but want a nice experience. The servers job is to create that experience and make sure I keep coming back.
I'm really starting to watch my tipping more carefully and applying it how I think it should be applied. They way most of us were taught to apply a tip.
It is given for services from certain industries when that services is deserving of it. Barber gives you a good cut in a relaxing environment, paying attention to detail while being friendly and personable, you get a tip.
Same with a restaurant.
Now I think I'm an easy customer. I will tell the waiter/waitress that when the menus are closed and to the edge, we are ready to order. Because sometimes I take a while or I'm talking with whoever is with me.
I will put my glass at the end of the table when I want a refrill, I will place dishes to be cleared there. Often stacking plates etc for easy carrying.
I usually eat a full course of drinks, apps, meals, coffee and dessert. And because I take up a table for quite a while, I don't mind tipping extra because of it. However, if I have hunt you down for a drink refrill, ask you to clear dishes, or your repeatedly fuck up my orders, etc you are not getting a big tip from me if at all.
Just recently one waitress told us straight out it was her last day and she didn't care about something we had slight issue with. She didn't get a tip at all. She didn't care so neither did we.
If I have really bad serves and I'm not tipping, I will tell the manager on duty why. And equally if I am tipping higher then normal because the services was so good, I pull a manger over and tell them as well. I kind of like that one because I take a little bit of sick pleasure in freaking out the waiter or waitress who was serving us by asking for the manager. Then I big them up like no tomorrow. Hahahaha.
I certainly don't just hand over a standard 15-20% because that is what is expected. I stopped worrying about what society expects of me quite a long time ago.
It is given for services from certain industries when that services is deserving of it. Barber gives you a good cut in a relaxing environment, paying attention to detail while being friendly and personable, you get a tip.
Same with a restaurant.
Now I think I'm an easy customer. I will tell the waiter/waitress that when the menus are closed and to the edge, we are ready to order. Because sometimes I take a while or I'm talking with whoever is with me.
I will put my glass at the end of the table when I want a refrill, I will place dishes to be cleared there. Often stacking plates etc for easy carrying.
I usually eat a full course of drinks, apps, meals, coffee and dessert. And because I take up a table for quite a while, I don't mind tipping extra because of it. However, if I have hunt you down for a drink refrill, ask you to clear dishes, or your repeatedly fuck up my orders, etc you are not getting a big tip from me if at all.
Just recently one waitress told us straight out it was her last day and she didn't care about something we had slight issue with. She didn't get a tip at all. She didn't care so neither did we.
If I have really bad serves and I'm not tipping, I will tell the manager on duty why. And equally if I am tipping higher then normal because the services was so good, I pull a manger over and tell them as well. I kind of like that one because I take a little bit of sick pleasure in freaking out the waiter or waitress who was serving us by asking for the manager. Then I big them up like no tomorrow. Hahahaha.
I certainly don't just hand over a standard 15-20% because that is what is expected. I stopped worrying about what society expects of me quite a long time ago.
Good luck finding some millennial waitress or waiter that does any of that either.
