Do You Tip?
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AdlersMommy22
Well-known member
Quote:
Ugh I wish more people realized this. I take so much shit for other people's fuck ups.. in fact- Ive been having some problems with my kitchen lately- 40 minute ticket times, stuff going out wrong, stuff going out cold... i just cant deal with it anymore. I had a loooong talk with my corporate offices about making up for the slack of my kitchen staff.. I cant pay my bills getting left 8-13% off checks because they keep fucking my stuff up.
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I had a guy a few weeks ago tell me "you're going to work for your tip tonight." Well im sorry but unless im fucking you under the table im not working for SHIT. You can kiss my ass. Im running a 6 table section on a Saturday night with a 2 hour wait going on, and you're going to get your panties in a knot because its taking my bartenders )who have 200 people in their bar waiting to get a table) a lil longer than 2 minutes to get your budlight- WHICH YOU ORDERED IN A FUCKING BREWERY?!?! Suck it. Im aware that I have to work my ass off for my tips, but you dont get to tell me that you're going to make me work for it.
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I had a lady absolutley hate this pasta dish a few weeks ago... she went on and on about how she knew it wasn't my fault and the service was great... and then they stiffed me off a $62 check. I hope they realize I have to tip out $1.80 off that check.. so I ended up paying for them to eat. Sweet. Next time you dont like your food, tell me a little sooner than 20 minutes after you get it and maybe we ca fix that for you. Theres a reason why I make it a point to come back and check on you within a minute of getting your food, and every 7-10 minute after that, in addition to refilling your drinks. So that if there's a problem as a server, I can fix it. Dont just sit there with your thumb up your ass and then stiff me.
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I find that college students normally are the worst tippers... as a college student I can understand why- things are tight. But when mommy and daddy are paying for your school, and you're drinking at my bar for 2 hours and then ordering food... buying 5 bears @ $5 a piece.. I think you can afford to leave me a standard 20% before you go out and play beer pong all night. I have to put up with your obnoxious ass high five-ing your friends and farting all over in my section from the hops in your beer... dont insult me with a $3 tip and a conversation about how you just got done with finals. You're in college- I get it. Me too, and I cant pay my bills with your gas and $3 tips.
This is going to end up being a rant so let me just number this and call it a day.
1) Dont bring a large party into a resteraunt, say you're going to have 12 people, and when it turns into 4-6 people, insist on sitting in the middle of the two tables we've put together for you. As servers we only get 3-4 tables a night to rotate.. if you're sitting there with both of my tables im not only loseing out on the money that you're keeping from me by sitting there for an additional hour after you've eaten, but the table you're keeping me from seating as well. Thats EASILT $30-$40 down the drain.
2) Dont EVER EVER EVER shake your cup at me or snap your fingers when im walking by. Im an awesome server and I will MOST DEFINETLEY get you a drink refill. Finish the one thats infront of you first though. When I see you're getting low I'll get you another one. Im not a dumbass. If you need something, ask me politely. Im a person too.. I dont need you to snap your fingers at me.
3) Dont interrupt me if Im talking with another guest at another table. It's rude- It makes you look like a jackass, and it annoys both me, the person im talking to, and the other people in your party. I will get to you in a second. You arent my only table.
4) when I come to a table holding three huge steaks and i say "Hi folks! Who here is eating the Garlic Butter Sirloind, prepared medium with some steamed broccoli this evening?" And you all just STARE at me while my 115 lb self is struggling to hold onto 40lbs worth of food on HOT PLATES... SOMEONE SAY SOMETHING. one of you ordered the friggin sirloin so speak up! I dont know about everyone else but when i go out to eat im anxious to get my food-- as soon as my server gets there im waiting for him to call my item in utter starving excitment. When people just stare there and look at me like "dur dur dur" I just want to scream. Ive literally set plates down on tables before without knowing who they belong to. The plates are scalding hot and heavy... SOMEONE ORDERED THE DAMN STEAK!!!!!!!!!!!!!!
5)Please dont keep me at your table for hours telling me your life story. I love to talk to my tables and get to know them.. it makes everything personal and i really DO love my job---> but I have other people to wait on. Again, You ARENT my only table.
6) Dont get pissed that we dont have bud light, miller light, etc on draft. We're a brewery. If you want domestic lagers on draft go somewhere else. You chose to go to a BREWERY.. what kind of beer did you THINK we were going to server you???
7)Please please please dont attempt to stop me when I have a handfull of plates and am walking by your table. If you need a refill and want to say "hey hun can I get another pepsi while you're back there?" Def! I'll be happy to do it!... dont stop me and try and have a conversation. Again... 115lb girl holding close to 40lbs in glass. I dont want to drop it all on you, and you dont want me to, either.
8)Dont assume Im cooking your food. Im not superwoman. Im not. If theres a food issue, my managers are GREAT about getting out to the table for a visit and taking care of it. Dont bitch bitch bitch at me about why i did or did nt do something. If we want to get up and go take a look at my screen on how I rang in your order, let's do it- otherwise, its NOT my fault your shit came out wrong. I sympathize with you, and im pry JUST as annoyed with the kitchen as you are-- because now you're going to leave me $3 on a $60 bill and that doesnt buy my child diapers.
I think rant is over now.
Originally Posted by TISH1127
Also...a lot of the servers have to split their tips with the bus boys etc..so I try and compensate for that too adding...food being late, etc...is most time not the servers fault ..Service Yes, but there are a lot of issues that they have to take the responsiblity for |
Ugh I wish more people realized this. I take so much shit for other people's fuck ups.. in fact- Ive been having some problems with my kitchen lately- 40 minute ticket times, stuff going out wrong, stuff going out cold... i just cant deal with it anymore. I had a loooong talk with my corporate offices about making up for the slack of my kitchen staff.. I cant pay my bills getting left 8-13% off checks because they keep fucking my stuff up.
Quote:
| Originally Posted by xoxredefined
i hate it when guest feel the right to "threaten" the server by saying things along the lines like "dont forget i dont want my steak cooked mid rare. i control your tip"... like who the hell are u?? thats the quickest way to get ur food spat in... |
I had a guy a few weeks ago tell me "you're going to work for your tip tonight." Well im sorry but unless im fucking you under the table im not working for SHIT. You can kiss my ass. Im running a 6 table section on a Saturday night with a 2 hour wait going on, and you're going to get your panties in a knot because its taking my bartenders )who have 200 people in their bar waiting to get a table) a lil longer than 2 minutes to get your budlight- WHICH YOU ORDERED IN A FUCKING BREWERY?!?! Suck it. Im aware that I have to work my ass off for my tips, but you dont get to tell me that you're going to make me work for it.
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| Originally Posted by SuSana
I always tip, even if it was the crappiest service ever, I will leave a dollar or two. Usually I double the tax which is 8% but if the service was really good I will triple it. Everyone I go out to eat with is like this, family, friends, etc. The service was really good but you don't tip because you don't like your food? No, if you don't like it then you should say something and get something else. |
I had a lady absolutley hate this pasta dish a few weeks ago... she went on and on about how she knew it wasn't my fault and the service was great... and then they stiffed me off a $62 check. I hope they realize I have to tip out $1.80 off that check.. so I ended up paying for them to eat. Sweet. Next time you dont like your food, tell me a little sooner than 20 minutes after you get it and maybe we ca fix that for you. Theres a reason why I make it a point to come back and check on you within a minute of getting your food, and every 7-10 minute after that, in addition to refilling your drinks. So that if there's a problem as a server, I can fix it. Dont just sit there with your thumb up your ass and then stiff me.
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| Originally Posted by Simply Elegant
My average is about 25% for average service. Below average is 20% and above average, 30%. I'm a broke university student too, but they work hard for their tips and I understand it's a tough job and I think it's only fair. Like others have said, if I can't afford it, I'm not going to give less of a tip. I don't think it's right. |
I find that college students normally are the worst tippers... as a college student I can understand why- things are tight. But when mommy and daddy are paying for your school, and you're drinking at my bar for 2 hours and then ordering food... buying 5 bears @ $5 a piece.. I think you can afford to leave me a standard 20% before you go out and play beer pong all night. I have to put up with your obnoxious ass high five-ing your friends and farting all over in my section from the hops in your beer... dont insult me with a $3 tip and a conversation about how you just got done with finals. You're in college- I get it. Me too, and I cant pay my bills with your gas and $3 tips.
This is going to end up being a rant so let me just number this and call it a day.
1) Dont bring a large party into a resteraunt, say you're going to have 12 people, and when it turns into 4-6 people, insist on sitting in the middle of the two tables we've put together for you. As servers we only get 3-4 tables a night to rotate.. if you're sitting there with both of my tables im not only loseing out on the money that you're keeping from me by sitting there for an additional hour after you've eaten, but the table you're keeping me from seating as well. Thats EASILT $30-$40 down the drain.
2) Dont EVER EVER EVER shake your cup at me or snap your fingers when im walking by. Im an awesome server and I will MOST DEFINETLEY get you a drink refill. Finish the one thats infront of you first though. When I see you're getting low I'll get you another one. Im not a dumbass. If you need something, ask me politely. Im a person too.. I dont need you to snap your fingers at me.
3) Dont interrupt me if Im talking with another guest at another table. It's rude- It makes you look like a jackass, and it annoys both me, the person im talking to, and the other people in your party. I will get to you in a second. You arent my only table.
4) when I come to a table holding three huge steaks and i say "Hi folks! Who here is eating the Garlic Butter Sirloind, prepared medium with some steamed broccoli this evening?" And you all just STARE at me while my 115 lb self is struggling to hold onto 40lbs worth of food on HOT PLATES... SOMEONE SAY SOMETHING. one of you ordered the friggin sirloin so speak up! I dont know about everyone else but when i go out to eat im anxious to get my food-- as soon as my server gets there im waiting for him to call my item in utter starving excitment. When people just stare there and look at me like "dur dur dur" I just want to scream. Ive literally set plates down on tables before without knowing who they belong to. The plates are scalding hot and heavy... SOMEONE ORDERED THE DAMN STEAK!!!!!!!!!!!!!!
5)Please dont keep me at your table for hours telling me your life story. I love to talk to my tables and get to know them.. it makes everything personal and i really DO love my job---> but I have other people to wait on. Again, You ARENT my only table.
6) Dont get pissed that we dont have bud light, miller light, etc on draft. We're a brewery. If you want domestic lagers on draft go somewhere else. You chose to go to a BREWERY.. what kind of beer did you THINK we were going to server you???
7)Please please please dont attempt to stop me when I have a handfull of plates and am walking by your table. If you need a refill and want to say "hey hun can I get another pepsi while you're back there?" Def! I'll be happy to do it!... dont stop me and try and have a conversation. Again... 115lb girl holding close to 40lbs in glass. I dont want to drop it all on you, and you dont want me to, either.
8)Dont assume Im cooking your food. Im not superwoman. Im not. If theres a food issue, my managers are GREAT about getting out to the table for a visit and taking care of it. Dont bitch bitch bitch at me about why i did or did nt do something. If we want to get up and go take a look at my screen on how I rang in your order, let's do it- otherwise, its NOT my fault your shit came out wrong. I sympathize with you, and im pry JUST as annoyed with the kitchen as you are-- because now you're going to leave me $3 on a $60 bill and that doesnt buy my child diapers.
I think rant is over now.
Prinsesa
Well-known member
I tip 10% always and tip 15% if I like the service
I'm not tipping 15%/20% though..
I think its too much LOL Just 'cause my usual bill would be $40 (for myself) and most of the time it will be for two people so that's $70-$90.
I would give the waiter/tress $45 including tip (single person) and/or $80-$100 including tip (2 people).
Am I being too cheap? O_O
I guess when the service is outstanding - I'll tip $20. I've done that a few times before.
P.S. I have never worked in the food industry but oh man (reads other ladies' previous posts)
I think its too much LOL Just 'cause my usual bill would be $40 (for myself) and most of the time it will be for two people so that's $70-$90.I would give the waiter/tress $45 including tip (single person) and/or $80-$100 including tip (2 people).
Am I being too cheap? O_O
I guess when the service is outstanding - I'll tip $20. I've done that a few times before.
P.S. I have never worked in the food industry but oh man (reads other ladies' previous posts)
AdlersMommy22
Well-known member
^you're not being cheap. I wouldnt be super pissed if I got $5 off $40. I would expect $7-$8 just because i personally believe that I give outstanding service ( i normally recieve 4-6 write/call-ins to my corporate offices a month about my great service. But im a huge people person and i am OCD about making sure people are happy. Plus I love my job.. its the best "get you through college" job you could have.)... for other servers $5 is pry very justified.
I do believe that EVERYONE should have to work as a server for at least 1-2 months out of their lives.... I think people would be so much more understanding about things. I cant count how many times i get asked "what'd you do to make our food take so long?"...
I waited 20 minutes purposely to ring it in just to piss you off. wtf?
Obviously if its taking a long time its NOT my fault.. and if I DO forget to ring something in im always VERY honest with my guests- they have a right to know if i screw up. and most the time i find that my honesty is more well recived than if i were to bs my way through it with some lame ass excuse.
I do believe that EVERYONE should have to work as a server for at least 1-2 months out of their lives.... I think people would be so much more understanding about things. I cant count how many times i get asked "what'd you do to make our food take so long?"...
I waited 20 minutes purposely to ring it in just to piss you off. wtf?
Obviously if its taking a long time its NOT my fault.. and if I DO forget to ring something in im always VERY honest with my guests- they have a right to know if i screw up. and most the time i find that my honesty is more well recived than if i were to bs my way through it with some lame ass excuse.
M.A.C. head.
Well-known member
I tip according to service. I understand that the waitress doesn't cook the food, and I also understand that people make mistakes or get caught up.
I usually tip around $10 bucks, but not if I'm only eating alone; in that instance I tip about $5. I've worked in retail, and the restaurant business is similar if not harder because people tend to be real assholes over their food LOL so when I get good customer service, no matter where I am, I either tip really well, or leave a good comment with the manager etc
I have, on only two occasions, left NO tip. Once I was at a restaurant with about 3 or 4 gals from work. We were there at the end of an evening shift, so we were some of the last patrons in the restaurant. Since we were pretty much the only ones there, I guess the waitress thought it was cool to ANSWER HER PHONE while serving us...You gotta be kidding me!
I usually tip around $10 bucks, but not if I'm only eating alone; in that instance I tip about $5. I've worked in retail, and the restaurant business is similar if not harder because people tend to be real assholes over their food LOL so when I get good customer service, no matter where I am, I either tip really well, or leave a good comment with the manager etc
I have, on only two occasions, left NO tip. Once I was at a restaurant with about 3 or 4 gals from work. We were there at the end of an evening shift, so we were some of the last patrons in the restaurant. Since we were pretty much the only ones there, I guess the waitress thought it was cool to ANSWER HER PHONE while serving us...You gotta be kidding me!
concertina
Well-known member
I can count the number of times I *haven't* tipped on one hand. I always tip about 15%, unless the service is appalling.
For example, just a few days ago I went to a restaurant. Got my food, my drink, everything was fine. Then, she did a pre-authorization on my debit card for $22.60....my bill was $10.50.
When I brought the mistake to her attention, I tried to tell her that she would need to reverse the charges, because my bank puts a hold on funds. She gave me this 'stupid customer' smile and told me 'Oh no, I'm positive thats not the case'.
I pulled out my phone, called my bank and sure enough, it was on my account. I had to get the manager to come and speak to the representative to allow them to release the hold on the funds.
And then! Not an apology from *ANYONE* involved; the server, the manager, nothing. I was *PISSED* that I had to spend my lunch hour taking care of *HER* mistake.
So yeah, no tip for her.
For example, just a few days ago I went to a restaurant. Got my food, my drink, everything was fine. Then, she did a pre-authorization on my debit card for $22.60....my bill was $10.50.
When I brought the mistake to her attention, I tried to tell her that she would need to reverse the charges, because my bank puts a hold on funds. She gave me this 'stupid customer' smile and told me 'Oh no, I'm positive thats not the case'.
I pulled out my phone, called my bank and sure enough, it was on my account. I had to get the manager to come and speak to the representative to allow them to release the hold on the funds.
And then! Not an apology from *ANYONE* involved; the server, the manager, nothing. I was *PISSED* that I had to spend my lunch hour taking care of *HER* mistake.
So yeah, no tip for her.
MeliBoss
Well-known member
Quote:
I love tippers like you <3
I deliver Pizza and dear God...there are some things to be said about how terrible people tip for delivery. I get stiffed at least 3 times a night (mind you I work part time and only take an average of 12 runs a night) The average tip in my area is about 3 bucks, add the dollar my company give's me per run and It's about 4 bucks. so I'm making roughly about 50 bucks a night....I won't complain much because this isn't my main source of income. but I just CANNOT understand why people don't tip at all! Your receiving a service...with a smile, and on time I might add and nothing....nothing at all.
And.....
I also really wish people would stop sending their children under the age of 10 to the door with money in their hands to get the food....You know anything can happen and its just dangerous...and while I'm at it please teach your children to tip. I had a kid a couple weeks ago probably 15 or 16 years old....his order was $19 and some change.....gave me a 20, he waited and really expected me to give him his 60 some cents. I'm sorry but they only give me 1's and 5's I don't carry around a bunch of change...
Anyway I can't remember what the original question was but I always make sure to tip at least 15% if I'm eating out. If I'm having food delivered and its under $20 I tip 5 anything Higher I tip about $2 extra/ 10 I spend (ex....30 =$7 tip....40= $9 tip)
for really really bad service at a restaurant I may still leave about %15 but I will make sure to speak to a manager.
| Originally Posted by Delerium
I worked as a server at Applebee's for a couple years, so I know how much servers depend on their tips to survive. Consequently, I normally tip pretty well because I know how it can be. We generally tip 25 - 30% if we eat in the establishment. We also tip about $10 minimum on any delivery order and atleast $5 on take out orders. |
I love tippers like you <3
I deliver Pizza and dear God...there are some things to be said about how terrible people tip for delivery. I get stiffed at least 3 times a night (mind you I work part time and only take an average of 12 runs a night) The average tip in my area is about 3 bucks, add the dollar my company give's me per run and It's about 4 bucks. so I'm making roughly about 50 bucks a night....I won't complain much because this isn't my main source of income. but I just CANNOT understand why people don't tip at all! Your receiving a service...with a smile, and on time I might add and nothing....nothing at all.
And.....
I also really wish people would stop sending their children under the age of 10 to the door with money in their hands to get the food....You know anything can happen and its just dangerous...and while I'm at it please teach your children to tip. I had a kid a couple weeks ago probably 15 or 16 years old....his order was $19 and some change.....gave me a 20, he waited and really expected me to give him his 60 some cents. I'm sorry but they only give me 1's and 5's I don't carry around a bunch of change...
Anyway I can't remember what the original question was but I always make sure to tip at least 15% if I'm eating out. If I'm having food delivered and its under $20 I tip 5 anything Higher I tip about $2 extra/ 10 I spend (ex....30 =$7 tip....40= $9 tip)
for really really bad service at a restaurant I may still leave about %15 but I will make sure to speak to a manager.
nelyanaphonexia
Well-known member
well, I worked as a server in a smaller restaurant. I was lucky enough to be paid above minimum wage and receive relatively good tips. Only once or twice was a stiffed. And once some dude left a small tip (change only) in an upside down water glass. Not only did I have to clean up the mess of the water when I had to move it off the table, but I got less than 50 cents as a tip. But, out of two years as a server, I'm thankful it was the only bad experience I had.
When I eat out I usually leave as much as I can and is appropriate for the bill. Like...unless the service is amazing I wouldn't leave $10 for a $5 bill. But I usually leave 20% or more. If the service is bad, 10-15%. I know I love giving good servers a really nice tip. Once my husband tipped $100 for a really superb waiter. It's nice to see there are other people out there that tip servers.
When I eat out I usually leave as much as I can and is appropriate for the bill. Like...unless the service is amazing I wouldn't leave $10 for a $5 bill. But I usually leave 20% or more. If the service is bad, 10-15%. I know I love giving good servers a really nice tip. Once my husband tipped $100 for a really superb waiter. It's nice to see there are other people out there that tip servers.
JustDivine
Well-known member
Quote:
Tipping is not *customary* in the UK and is highly discretionary. Everyone gets the minimum wage (not a servers minimum wage; a proper living wage) and therefore the need for servers to make up wages from tips is non-existent.
| Originally Posted by COBI
If I don't leave a tip, I always speak to a manager because I want to be sure that they know it was service-related (and valid) and not just make the assumption that I am cheap or screwed them on the tip. If the issue is not significant enough to talk to a manager about then a tip should be left IMHO. At the same time, I will not reward bad service, and I'm talking about actual service from the server not kitchen screw-ups, etc. |
Tipping is not *customary* in the UK and is highly discretionary. Everyone gets the minimum wage (not a servers minimum wage; a proper living wage) and therefore the need for servers to make up wages from tips is non-existent.
MACATTAK
Well-known member
Quote:
I do have a question about this & please know that I'm not trying to be rude in any way. I know when this happens to me, I'm always confused as to why the server is asking who ordered what. If it's the same server who took your order & wrote it down, shouldn't they know who ordered what? Same thing goes for drinks, if you were the same person who took my drink order, why ask what I'm drinking? Isn't that a part of great service? If I'm missing something here, let me know
| 4) when I come to a table holding three huge steaks and i say "Hi folks! Who here is eating the Garlic Butter Sirloind, prepared medium with some steamed broccoli this evening?" And you all just STARE at me while my 115 lb self is struggling to hold onto 40lbs worth of food on HOT PLATES... SOMEONE SAY SOMETHING. one of you ordered the friggin sirloin so speak up! I dont know about everyone else but when i go out to eat im anxious to get my food-- as soon as my server gets there im waiting for him to call my item in utter starving excitment. When people just stare there and look at me like "dur dur dur" I just want to scream. Ive literally set plates down on tables before without knowing who they belong to. The plates are scalding hot and heavy... SOMEONE ORDERED THE DAMN STEAK!!!!!!!!!!!!!! |
I do have a question about this & please know that I'm not trying to be rude in any way. I know when this happens to me, I'm always confused as to why the server is asking who ordered what. If it's the same server who took your order & wrote it down, shouldn't they know who ordered what? Same thing goes for drinks, if you were the same person who took my drink order, why ask what I'm drinking? Isn't that a part of great service? If I'm missing something here, let me know
X4biddenxLustX
Well-known member
^^ Its just to make sure you get what you ordered and everything is correct so theres no problems. So the rare steak guy doesn't end up getting the well done steak. Plus if the waiter/waitress is tending to more than one or two tables they could get confused on who got who and can't remember for sure.
Hope this helps explains it a bit better for ya =]
Hope this helps explains it a bit better for ya =]
Dreamergirl3
Well-known member
Quote:
I'm not a server but my brother has been for 8 years and my bf used to be for 4 years, off and on.Thing is you gotta keep in mind that they're serving other tables as well or maybe even a full section. And each table has any number of people, all ordering different things...then add to it their personalities! One of the tables could be really rude and demanding so most of your energy is going there and it's easy to forget details about other orders. And you're always moving, constantly refilling drinks, picking up plates from the kitchen, taking MORE orders, fixing orders...so yup things tend to get hectic and sometimes they'll forget who specifically ordered what
| Originally Posted by MACATTAK
I do have a question about this & please know that I'm not trying to be rude in any way. I know when this happens to me, I'm always confused as to why the server is asking who ordered what. If it's the same server who took your order & wrote it down, shouldn't they know who ordered what? Same thing goes for drinks, if you were the same person who took my drink order, why ask what I'm drinking? Isn't that a part of great service? If I'm missing something here, let me know
|
I'm not a server but my brother has been for 8 years and my bf used to be for 4 years, off and on.Thing is you gotta keep in mind that they're serving other tables as well or maybe even a full section. And each table has any number of people, all ordering different things...then add to it their personalities! One of the tables could be really rude and demanding so most of your energy is going there and it's easy to forget details about other orders. And you're always moving, constantly refilling drinks, picking up plates from the kitchen, taking MORE orders, fixing orders...so yup things tend to get hectic and sometimes they'll forget who specifically ordered what
COBI
Well-known member
Quote:
In fairness though, many restaurants have systems for identifying this on the order slip (by assigning each seat at the table a number or letter, for example). I've even seen restaurants where the server sets them on the serving tray or carries them in an order that makes it easy for them to remember who gets what without having to look at the order.
Also, as a customer, I don't think the demands of another table of customers should have any impact on my service. However, I don't think asking who ordered what is a sign of bad service.
All that being said, I do generally tip well (start at 20% and it goes up or down from there depending on service), but I don't think the fact that you are paid less than minimum wage is reason enough for me to leave you a great tip if I don't feel that I have received great service. Adequate service=adequate tip. Great service=great tip. Bad service=no tip, and I mention the reasons for no tip to management so that I am not just labeled as a "cheapskate" after I've left versus recognizing that no tip was left as a reflection of the service and overall experience.
| Originally Posted by Dreamergirl3
I'm not a server but my brother has been for 8 years and my bf used to be for 4 years, off and on.Thing is you gotta keep in mind that they're serving other tables as well or maybe even a full section. And each table has any number of people, all ordering different things...then add to it their personalities! One of the tables could be really rude and demanding so most of your energy is going there and it's easy to forget details about other orders. And you're always moving, constantly refilling drinks, picking up plates from the kitchen, taking MORE orders, fixing orders...so yup things tend to get hectic and sometimes they'll forget who specifically ordered what
|
In fairness though, many restaurants have systems for identifying this on the order slip (by assigning each seat at the table a number or letter, for example). I've even seen restaurants where the server sets them on the serving tray or carries them in an order that makes it easy for them to remember who gets what without having to look at the order.
Also, as a customer, I don't think the demands of another table of customers should have any impact on my service. However, I don't think asking who ordered what is a sign of bad service.
All that being said, I do generally tip well (start at 20% and it goes up or down from there depending on service), but I don't think the fact that you are paid less than minimum wage is reason enough for me to leave you a great tip if I don't feel that I have received great service. Adequate service=adequate tip. Great service=great tip. Bad service=no tip, and I mention the reasons for no tip to management so that I am not just labeled as a "cheapskate" after I've left versus recognizing that no tip was left as a reflection of the service and overall experience.
COBI
Well-known member
On another note, it irks me to no end when restaurants have a policy of not writing down what I order. When they take that policy, I am more demanding about it being right because I don't know what they are trying prove by being "order pad free".
I have more confidence that the experience will be positive when they write down exactly what I am ordering versus trying to remember 6 orders from the table because I know if it is busy, they are probably going to be stopped at least 3 times before they get to key the orders in.
I have more confidence that the experience will be positive when they write down exactly what I am ordering versus trying to remember 6 orders from the table because I know if it is busy, they are probably going to be stopped at least 3 times before they get to key the orders in.
MACATTAK
Well-known member
Quote:
| Originally Posted by COBI
On another note, it irks me to no end when restaurants have a policy of not writing down what I order. When they take that policy, I am more demanding about it being right because I don't know what they are trying prove by being "order pad free". I have more confidence that the experience will be positive when they write down exactly what I am ordering versus trying to remember 6 orders from the table because I know if it is busy, they are probably going to be stopped at least 3 times before they get to key the orders in. |
AdlersMommy22
Well-known member
Quote:
Oh no, when i happen to run my food (its a rare occasion) I always know who ordered what
.... But my company doesn't use trays (we're a higher scale.. if you go somewhere like chillis, applebees, and the like, they normally have trays and tray stands... we dont do that... we also have things like rolled linens... theres certain things different resteraunts do... blah blah.) Anyways.. Granite City, where I work, has a policy (and its really true) that you will run 10% of your own food, and 90% of your coworkers. Whenever I walk into the kitchen (which is completely in glass. You can see EVERYTHING we're doing) we offer hands. I'll say "Melissa, full hands".. and my expo, who is in charge of getting the food out to the tables, says.. "Dickson.. take a GB sirloin, MR, with waffle frieds, A Chicken Parm, and a Brushetta sald... starting table 32.".. I'll take them, do my set ups, and go to the table. I VERY RARELY take my own food to my table because im soooo busy running everyone else's food, and with 102 tables in the resteraunt (with me having 4-5 of them) its on a rare occasion that I'll walk back at the exact time that my food is ready to my run.
But yes, if you're paying attention- you should very well remember who ordered what. Now if I have 6 people, and all 6 of them get the same steak, at different temps... I'll pry end of forgetting one or two peoples.... so I'll still "sell" if I'm confused "Okay, i'm sorry.... who had the Sirloin cooked Rare?"... I always want to make sure my guest get THEIR food. It's annoying to bite into a steak that's cooked the wrong way.
Quote:
Yes, you're right- many resteraunts do. When I worked at chillis, we did.. However... at chilis, everything is set up on the tray accordingly.... At GC we dont do that because we dont have trays... we also have our food set up @ 2 different places--- food that gets fried items as a side (fries, potatos) end up on one side... food with veggies end up on another... salads, etc are the same. Salads end up on one side... aps and pizzas end up on another. So it's difficult to sell in order when you're trying to get the food out fast so it doesnt end up cold
Thats one thing I love compared to other places. Most places that pre-set end up letting the food sit on the tray for a good couple minutes while they try and find someone to take the tray out- At GC, we walk back, immediatly get the food when it's up, and take it out. No excuses.. "hot food first."
Also, in regards to the 2nd part of your reply... it is difficult when I have a table of VERY demanding people.. to constantly get to my other tables. If I have 4 tables.. with 6-10 people at each, im waiting on roughly 24-40 people at once. If 1/2 of those people are running my ass off... its difficult to get to the other 1/2 as attentively as I'd like..
It's also good to remmeber that your servers aren't just taking orders and calling it a day. We are constantly helping the hosts running tables, running drinks at a bar, (have you see how fast a frozen drink seperates? If it sits for longer than a minute it has to be re-made) running other people's food, getting drinks refilled, cleaning, stocking, etc. Its really a SPRINT esp on a busy night. I dont stop, honestly... it's really a fast fast paced environment. Needless to say I lost all 80 lbs of my baby weight in 2 months after I went back to work. One of my servers even wore one of those "step" things and found out that she walked over 26 miles in one night. that's 26 miles in 5 hours. Its ridiculous.
ETA that we are EXTREAMLY strict at the resteraunt I work at. We are one of the most popular resteraunts in my area, and bring it some of the most money in the entire comapny.. if anyone has ever eaten at a Granite City Food and Brewery you know how insane it is.... This is what I have to do.
A greet within 30 seconds.
Beverages within a minute and a 1/2 of ordering. Bar drinks within 4 minutes. (alloted time to make them)
Check back in 3 minutes after the drink orders are taken.
Check back within 5 minutes after taking an order
(Dont forget getting soups and salads within 2 minutes of ordering if they ordered them.)
Check back 6-8 minutes after taking an order until the order is recieved.
Check back within 2 minutes of the order being delivered
Check back between 6-8 minutes until done.
Dessert out within 4 minutes of ordering and ALL PLATES cleared off the table (we also make our own desserts.. not the kitchen.)
Check dropped for your convience immediatly when plates cleared, or when dessert is delivered.
Check back (walk by) every 2-3 minutes until paid.
Check back 2 minutes after payment is recieved if it's a credit card slip to invite the guest back.
Multiply doing that by either 4 or 5. ... thats a LOT TO DO 20-30 times a night in ADDITION to everything else you have to do as a server lol.
Just trying to say that there are SO MANY THINGS that go into serving (if you are trying to be a GOOD SERVER And not 1/2 ass it... which I really do. I think that when people go out to eat they are coming out to eat for GOOD SERVICE as well.. for the WHOLE experience.. or else they would have ordered in or cooked at their own house)
| Originally Posted by MACATTAK
I do have a question about this & please know that I'm not trying to be rude in any way. I know when this happens to me, I'm always confused as to why the server is asking who ordered what. If it's the same server who took your order & wrote it down, shouldn't they know who ordered what? Same thing goes for drinks, if you were the same person who took my drink order, why ask what I'm drinking? Isn't that a part of great service? If I'm missing something here, let me know
|
Oh no, when i happen to run my food (its a rare occasion) I always know who ordered what
But yes, if you're paying attention- you should very well remember who ordered what. Now if I have 6 people, and all 6 of them get the same steak, at different temps... I'll pry end of forgetting one or two peoples.... so I'll still "sell" if I'm confused "Okay, i'm sorry.... who had the Sirloin cooked Rare?"... I always want to make sure my guest get THEIR food. It's annoying to bite into a steak that's cooked the wrong way.
Quote:
| Originally Posted by COBI
In fairness though, many restaurants have systems for identifying this on the order slip (by assigning each seat at the table a number or letter, for example). I've even seen restaurants where the server sets them on the serving tray or carries them in an order that makes it easy for them to remember who gets what without having to look at the order. Also, as a customer, I don't think the demands of another table of customers should have any impact on my service. However, I don't think asking who ordered what is a sign of bad service. |
Yes, you're right- many resteraunts do. When I worked at chillis, we did.. However... at chilis, everything is set up on the tray accordingly.... At GC we dont do that because we dont have trays... we also have our food set up @ 2 different places--- food that gets fried items as a side (fries, potatos) end up on one side... food with veggies end up on another... salads, etc are the same. Salads end up on one side... aps and pizzas end up on another. So it's difficult to sell in order when you're trying to get the food out fast so it doesnt end up cold
Also, in regards to the 2nd part of your reply... it is difficult when I have a table of VERY demanding people.. to constantly get to my other tables. If I have 4 tables.. with 6-10 people at each, im waiting on roughly 24-40 people at once. If 1/2 of those people are running my ass off... its difficult to get to the other 1/2 as attentively as I'd like..
It's also good to remmeber that your servers aren't just taking orders and calling it a day. We are constantly helping the hosts running tables, running drinks at a bar, (have you see how fast a frozen drink seperates? If it sits for longer than a minute it has to be re-made) running other people's food, getting drinks refilled, cleaning, stocking, etc. Its really a SPRINT esp on a busy night. I dont stop, honestly... it's really a fast fast paced environment. Needless to say I lost all 80 lbs of my baby weight in 2 months after I went back to work. One of my servers even wore one of those "step" things and found out that she walked over 26 miles in one night. that's 26 miles in 5 hours. Its ridiculous.
ETA that we are EXTREAMLY strict at the resteraunt I work at. We are one of the most popular resteraunts in my area, and bring it some of the most money in the entire comapny.. if anyone has ever eaten at a Granite City Food and Brewery you know how insane it is.... This is what I have to do.
A greet within 30 seconds.
Beverages within a minute and a 1/2 of ordering. Bar drinks within 4 minutes. (alloted time to make them)
Check back in 3 minutes after the drink orders are taken.
Check back within 5 minutes after taking an order
(Dont forget getting soups and salads within 2 minutes of ordering if they ordered them.)
Check back 6-8 minutes after taking an order until the order is recieved.
Check back within 2 minutes of the order being delivered
Check back between 6-8 minutes until done.
Dessert out within 4 minutes of ordering and ALL PLATES cleared off the table (we also make our own desserts.. not the kitchen.)
Check dropped for your convience immediatly when plates cleared, or when dessert is delivered.
Check back (walk by) every 2-3 minutes until paid.
Check back 2 minutes after payment is recieved if it's a credit card slip to invite the guest back.
Multiply doing that by either 4 or 5. ... thats a LOT TO DO 20-30 times a night in ADDITION to everything else you have to do as a server lol.
Just trying to say that there are SO MANY THINGS that go into serving (if you are trying to be a GOOD SERVER And not 1/2 ass it... which I really do. I think that when people go out to eat they are coming out to eat for GOOD SERVICE as well.. for the WHOLE experience.. or else they would have ordered in or cooked at their own house)
Dreamergirl3
Well-known member
@COBI - Yes, there are some systems available for remembering who ordered what, I was simply explaining why sometimes servers forget who specifically ordered what, not forgetting an entire order or something like that.
As for not thinking the demands of another customer should affect your service, I was also saying that in reference to the forgetting of orders or appearing flustered, not that it means it's ok to give mediocre service because of other tables.
As for not thinking the demands of another customer should affect your service, I was also saying that in reference to the forgetting of orders or appearing flustered, not that it means it's ok to give mediocre service because of other tables.
JustDivine
Well-known member
Quote:
I agree. It shouldn't be the obligation of the customer to ensure that the staff get a proper wage by leaving a tip in the face of bad service.
| Originally Posted by COBI
In fairness though, many restaurants have systems for identifying this on the order slip (by assigning each seat at the table a number or letter, for example). I've even seen restaurants where the server sets them on the serving tray or carries them in an order that makes it easy for them to remember who gets what without having to look at the order. Also, as a customer, I don't think the demands of another table of customers should have any impact on my service. However, I don't think asking who ordered what is a sign of bad service. All that being said, I do generally tip well (start at 20% and it goes up or down from there depending on service), but I don't think the fact that you are paid less than minimum wage is reason enough for me to leave you a great tip if I don't feel that I have received great service. Adequate service=adequate tip. Great service=great tip. Bad service=no tip, and I mention the reasons for no tip to management so that I am not just labeled as a "cheapskate" after I've left versus recognizing that no tip was left as a reflection of the service and overall experience. |
I agree. It shouldn't be the obligation of the customer to ensure that the staff get a proper wage by leaving a tip in the face of bad service.
allthatgl1tt3rs
Well-known member
It really depends on the service I receive - if I feel the service was poor I simply won't pay a penny and that's that. I'm not fussy, don't get me wrong but on the odd occassion if I feel the service was slow/like the waiter/waitress doesn't care/makes me feel rushed in anyway/my food turns up stone cold which it did once I don't pay. For me a tip is a remark of good service.
In the UK tipping is entirely up to your discretion, some restaurants (as in the USA) include a 10% fee but it's up to you to decline/accept it.
When I do pay I pay 10% of the bill - sometimes some staff are amazing and make you feel very looked after. They deserve every penny imo and as I was once a waitress, I know how tiring it can be and how difficult it is to deal with some customers. To me the nice people that came along made my day so I always make an effort to be polite and grateful.
Oh and I make a point of saying thank you whenever they hand me anything - drinks/cutlery/food etc. Some people carry on their convos as if the waiter/waitress isn't there and for some reason this bugs me - a little effort makes all the difference.
In the UK tipping is entirely up to your discretion, some restaurants (as in the USA) include a 10% fee but it's up to you to decline/accept it.
When I do pay I pay 10% of the bill - sometimes some staff are amazing and make you feel very looked after. They deserve every penny imo and as I was once a waitress, I know how tiring it can be and how difficult it is to deal with some customers. To me the nice people that came along made my day so I always make an effort to be polite and grateful.
Oh and I make a point of saying thank you whenever they hand me anything - drinks/cutlery/food etc. Some people carry on their convos as if the waiter/waitress isn't there and for some reason this bugs me - a little effort makes all the difference.
