Thursday, February 9, 2012

Why do we need to tip based on percentage?

Why do we tip on percentage? A $15 mean at Denny's earns a $3 tip, yet a $150 meal at Ruth Chris earns a $30 tip. Did the Ruth Chris server work harder? Probably not. You are not paying for service, you are paying based on the cost of the meal.Why do we need to tip based on percentage?
This is asked mostly because we are asked to tip out based on that amount. If I sold $1000 worth of food one night, I should have made $150 (15% of 1000 is 150.) So I go to tip out they will expect 3% of the $1000 automatically (usually this is done with the computer and doesn't matter what you actually made) so I will owe $30. If I didn't get my 15% from every table and only made say $90, I only take home $60. So let's do some math:



$60 + $2.13*6hours = $72.78 That means for a days work I made $12.13 an hour. BUT I may be only allowed to work 6 shifts a week (no overtime this is most places) that means for the week I have made (if this is constant) $436.68.

Seem fair?



Same for a higher scale server. The price of the food is really for the entire experience. I used to work at a cafe in a hotel that shared a kitchen with a 4 Diamond restaurant (the hotel wasn't even 4 Diamond yet!) Those servers had to tip out the chef (that's answering that question at least for this restaurant) the food runner, the bus boy, the hostess and the bartender. This came out to 3.5%. One person could easily eat and drink $100. So out of that the server is already going to pay $3.50 to the staff. Leaving only $11.50 to pocket! Also, not to repeat an answer, they should be more knowledgable of the menu (knowing it inside and out), the wine list (what each wine tastes like what it goes best with), anticipate your needs (if they see you reading a NYTimes while waiting they should be offering you a fresh one at the conclusion of your meal) and do the other little things that make great service (prebus plates, offer coffee, upsell, be friendly, be almost invisible)



So to answer your question, a Ruth Chris server probably did work harder on all points. Next time you go to Denny's imagine that server at Ruth Chris, would you still go?Why do we need to tip based on percentage?
In theory you are paying for service, one because a pricier meal implies that their should be better service. Not to mention you are also tipping on the server themselves, a crappy ruth chris server doesn;t deserve a percentage, they deserve a percentage off and maybe explain to them why, but by all means don't be a jerk for a jerks sake, and make sure anything you think badly about that affects the tip is not the cooks fault, who doesn't have a damn thing to do with the presentation and service.



There is also a lot more generally to a ruth chris meal than a dennys meal, eggs and bacon do not equal a med rare steak with a perfect temp beer or the right wine.
ummm, actually, we tip based on service, not necessarily the price of the meal. Why should I tip for crappy service? If I were tipping based on the meal, shouldn't I be tipping the cook instead?Why do we need to tip based on percentage?
Being that the waiter\waitress is being paid very little by the restaurant, it is up to the customers to pay them for his or her service. If this was changed, and the restaurant had to pay their servers more, they would raise their prices.
well just tip between 2-4 dollars and call it a day.



If they don't like it they can look for another job, I'm sorry but it's getting to a point that it's mandatory to tip if not we are the bad ones.



It's not our fault that the fricking owner is a cheap a s s that doesn't want to pay more to employees. If all the people in the service industry speaks and say HEY we deserve more pay, then you will probably get it.Why do we need to tip based on percentage?
you don't have to go by percentage. i have had a $5 tip on a $7 bill, and nothing on a $50 bill. Tip based on your service. not your bill.
Well, first of all I completely disagree with you that we are paying tips for the sake of the meal which implies taxes instead to the service. Secondly, we don't pay tip by the percentage of meal or goods that you purchase. I live in Sweden so the tip system might slightly different than US, but in here if we go to a fancy restaurant, we have to pay at least 20 SEK (approx. $ 4) to the employees who works in that particular restaurant and not for the company's benefit. If we pay a tip for the meal then the money will automatically be transferred to the company and the higher staff who actually are not involved in the service sector will eventually be the one who will gain more profit instead of the waitress who works there.
It is assumed that if you are going to a more upscale and expensive resturaunt that you will 1) have the financial means to be generous to your waiter/ waitress and 2) that you have some level of class. (unfortunatley 90% of the time these assumption prove to be false).



Also the servers in the pricier resturaunts "should" be knowledgable about wines and champagnes... what type of wine goes best with what entree... ect.... and have expert knowledge of everything thing on the menu down to what kind of seasoning is used on the filet mignon.



All someone at Denny's needs to know is the difference between "canadian bacon" and ham.
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