Explain Restaurant Gratuity

[SpurinDallas]

When I give you spineless jellyfish handouts, I expect a 'yes sir' and 'thank you sir'. My CO gives me better service than you people.

Why don't you beg your boss to pay you more than 95 cents a hour, got?

It was 75 cents more an hour, .

[O.J. Simpson]

Well obviously I've been tipping too much, thank you.

[SpurinDallas]

Well obviously I've been tipping too much, thank you.

Obviously

[Blake]

What are you, a millionaire throwing Benjamins around like they're nothing?

I don't order $500 bottles from a restaurant because I can't afford $100 tips.
Does it say somewhere on the menu that a 20% gratuity is not necessary for bar drinks?

why would anyone assume otherwise?

[Monostradamus]

What does sound dumb to me is having to tip out on a bottle of wine when all they did was take it out and open it up.

It's also dumb to tip for a steak when all he did was grab it out of the kitchen and hand it to you. But that's how the system is. If you don't like it, move to Europe.

[MannyIsGod]

bottle service wrinkle: tipping on bottles of wine.

personally, I tip on the bottom line amount, but can understand why some people are confused. wherever a corkage fee is taken, it seems to be more or less assumed you will be reluctant to tip on bottle service (and if you aren't, the fee might make you think twice.)

for some folks level of service figures in: a server's thoughtful pairing or recommendation would seem to count for more than merely bringing the bottle you ordered and pouring it around.

also, wine service is far quicker and (apparently) far less complicated than dinner service. why should one tip as much (or more) on the wine as the meal, when the details of the latter are (again, apparently) far less challenging for the server?

I would imagine this comes up some for people (not me, alas) who like to drink collectible or otherwise world class wine with their meal. If you order a $50 steak with a $500 wine, does it make sense to tip $100?

Why or why not?

You didn't even bring up corking fees! Do you have to tip on a corking fee? I drink my wine at home, TBQH. I loath going to a resteraunt and seeing wine list because of of the insane markup. At least with the food its being prepared for me. WTF am I paying for when all you do is open a bottle of wine?

Wine markups are just too damn nuts for me to deal with. Corking fees piss me off even more. 30 bucks for you to open my own bottle of wine? Yeah how about no.

[MannyIsGod]

Servers have to tip out the bar a percentage of their total alcohol sales after a shift. If you don't tip accordingly on that $500 bottle of wine, the server still has to tip out the bartender for a percentage of that bottle sale. You being a cheap bas probably just cost that server more money to serve you than making any at all.

@ being a cheap bas because you don't want to tip someone for turning a corkscrew on an already incredibly marked up price on a bottle of wine. How about you?

Look, when I valet parked I didn't expect people to tip me based on the price of the car I parked.

[baseline bum]

@ being a cheap bas because you don't want to tip someone for turning a corkscrew on an already incredibly marked up price on a bottle of wine. How about you?

Look, when I valet parked I didn't expect people to tip me based on the price of the car I parked.

Not sure you can compare valet parking to wine corking tbh, unless you got paid just for turning the key or something.

[I. Hustle]

It's also dumb to tip for a steak when all he did was grab it out of the kitchen and hand it to you. But that's how the system is. If you don't like it, move to Europe.

Makes more sense to me to tip the cook. I agree.

[ploto]

A table of 6 adults should be at least a legit $100 tab.

Why should people spend $100 if they can't eat $100 worth of food.

More and more restaurants are creating menus with either multiple size portions, or even smaller entrees for smaller appe es. It is not the customer's fault that you serve portions that are meant for a huge man!

I do admit to enjoying at times the waiter who makes assumptions based upon what I order. I order water because I drink water. It is better for you. That does not make me cheap. I do not order alcohol because I do not drink alcohol. I might split with someone because it is too much food for me. Then, you have the waiter who pays no attention to you and gives you the bad service because he thinks you have a low check, but he has no clue that you might be a very good tipper.

[DPG21920]

Or maybe he doesn't want to waste his/her time on people that are rude regardless of what that means for their money.

[ploto]

Or maybe he doesn't want to waste his/her time on people that are rude regardless of what that means for their money.

Went to eat this weekend. The bill was $18. The waiter brought me water; kept my water full; brought out my food. Simple good service. I handed the guy $30. He gave me his name and told me to make sure to ask for him the next time.

[DPG21920]

That was cool of you. But what does that have to do with you thinking it's ok to cut people off mid-sentence?

[DPG21920]

But I agree - people, especially sales people, need not be short-sighted (lol me). Focus on providing good service regardless and you will do well. Help people buy, don't sell.

[Jimcs50]

The waiters have to declare a certain percentage of their total sales as income. So if check is higher, as in expensive restaurants, then he is paying income taxes on that amount so if you do not give him/her 15%, then he will be paying income tax on money he did not make.

Now I think the percentage he has to declare is around 7%, so he can get stiffed a time or two and he won't lose money