so where did this mandatory 10% tipping thing start??
Discussion
Tip/Tips were given before you start your meal/venue, it's mostly used as a bribe to ensure you/your party have the best service/quality of food/drink served to you.
Depending on where you live/born, tip/tips can be interpret as To Insure Prompt Services, To Insure Promptness etc etc, none of those are validated to what Tip/Tips really stand for, however, in today's term, HK is one of those places which will tell you Tips does indeed mean to insure prompt services etc
Tip/Tips can be a very powerful thing if you know how to use it.
If a Customer is a regular, a tipped customer will be treated better compare to a non-tipped one, How much better depending on how well you tipped.
However, tips does not guarantee best services, if the customer is a trouble maker, it wont make a difference if he/she tipped 100% on top of every bill.
Of course, if you are traveling and just so happens to found a well serviced establishment but your chance of going back is none, then you should tip them for their hardwork. But if the service was just normal then not tipping is reasonable enough.
Waiters/waitresses don't get paid enough to do what they do, if you come across a staff that is well trained and served well, then tipping them will make them remember you and make sure you get the best treatment every time you go back.
Depending on where you live/born, tip/tips can be interpret as To Insure Prompt Services, To Insure Promptness etc etc, none of those are validated to what Tip/Tips really stand for, however, in today's term, HK is one of those places which will tell you Tips does indeed mean to insure prompt services etc
Tip/Tips can be a very powerful thing if you know how to use it.
If a Customer is a regular, a tipped customer will be treated better compare to a non-tipped one, How much better depending on how well you tipped.
However, tips does not guarantee best services, if the customer is a trouble maker, it wont make a difference if he/she tipped 100% on top of every bill.
Of course, if you are traveling and just so happens to found a well serviced establishment but your chance of going back is none, then you should tip them for their hardwork. But if the service was just normal then not tipping is reasonable enough.
Waiters/waitresses don't get paid enough to do what they do, if you come across a staff that is well trained and served well, then tipping them will make them remember you and make sure you get the best treatment every time you go back.
I am still struggling to undestand this "but waitresses dont get paid enough for what they do " attitude in the UK...
Remember I used to be a waiter in my teens... if you arent capable of writing an order on a piece of paper then carrying the meals to the table when they are ready and be pleasant whilst doing so then you really need to involve the care in the community program.
I would suggest that the poor guy on miniumum wage driving the multi drop delivery van that delivers their food stuff isnt paid enough, but he wont see any tips..... not one thing so far in this thread has gone even 1% towards explaining why resteraunt staff in the UK are deemed by society to be more deserving of tips than any other members of the service industry, or why their level of tip should be anyway related to a percentage of the bill!
Remember I used to be a waiter in my teens... if you arent capable of writing an order on a piece of paper then carrying the meals to the table when they are ready and be pleasant whilst doing so then you really need to involve the care in the community program.
I would suggest that the poor guy on miniumum wage driving the multi drop delivery van that delivers their food stuff isnt paid enough, but he wont see any tips..... not one thing so far in this thread has gone even 1% towards explaining why resteraunt staff in the UK are deemed by society to be more deserving of tips than any other members of the service industry, or why their level of tip should be anyway related to a percentage of the bill!
hedgefinder said:
... if you arent capable of writing an order on a piece of paper then carrying the meals to the table when they are ready and be pleasant whilst doing so then you really need to involve the care in the community program.
You'd be surprised how often this is the case - including people who, on the surface, seem perfectly intelligent/go to a good school/etc. Frustrates the hell out of me.Read the bit about tipping a staff if they have served you well.
I didn't say tip at all times, only when that staff have done more than writing your order and delivered your order, taking a order and delivering it is the basic of all basic skill needed to work in F&B.
A well trained staff should and will have the skills to take care of all your needs, if there is a new customer, the staff should do everything they can to let the customer know what their establishment have to offer, find out the particular taste that customer want/need, offer to serve to the customer demands or get close to it, offer themselves as the communication bridge from the chef to customer for producing what the customer wants. The staff should do everything to make sure the new customer know what they can offer and know what the customer wants. This is what a waiter should be.
If it's a regular customer, the staff should know exactly what the customer want, have it ready before the customer asks for it, be right there before the customer asks for him/her, make sure the customer leaving the establishment happy. A regular will often have a pattern of which day of the week they will come in, the staff will make sure a table will be reserved for them even if bookings will be full for that day, have the best food ready and ask the chef to order in special items based on the knowledge the staff has gathered from the customer. Often the staff will know when their birthday is, anniversary is, their son/daughter/family members special dates, noted down, ask the owner for special discount/on the house meal.
If a staff can do these, which is what waiters/waitresses should be, then they very much deserves a good tip.
A good waiter/waitress who does all the above and more, does not get paid enough.
That's why many many years ago TIPS were given before a meal/venue, to bribe them to give you what you want.
A waiter/waitress is not just about taking a order, put that piece of paper in kitchen, wait for drinks and food to come out and serve it to customer, this is not what they should be doing.
Tip a well trained staff, don't tip if you don't want to, no one is pointing a gun to your head making you tip.
I didn't say tip at all times, only when that staff have done more than writing your order and delivered your order, taking a order and delivering it is the basic of all basic skill needed to work in F&B.
A well trained staff should and will have the skills to take care of all your needs, if there is a new customer, the staff should do everything they can to let the customer know what their establishment have to offer, find out the particular taste that customer want/need, offer to serve to the customer demands or get close to it, offer themselves as the communication bridge from the chef to customer for producing what the customer wants. The staff should do everything to make sure the new customer know what they can offer and know what the customer wants. This is what a waiter should be.
If it's a regular customer, the staff should know exactly what the customer want, have it ready before the customer asks for it, be right there before the customer asks for him/her, make sure the customer leaving the establishment happy. A regular will often have a pattern of which day of the week they will come in, the staff will make sure a table will be reserved for them even if bookings will be full for that day, have the best food ready and ask the chef to order in special items based on the knowledge the staff has gathered from the customer. Often the staff will know when their birthday is, anniversary is, their son/daughter/family members special dates, noted down, ask the owner for special discount/on the house meal.
If a staff can do these, which is what waiters/waitresses should be, then they very much deserves a good tip.
A good waiter/waitress who does all the above and more, does not get paid enough.
That's why many many years ago TIPS were given before a meal/venue, to bribe them to give you what you want.
A waiter/waitress is not just about taking a order, put that piece of paper in kitchen, wait for drinks and food to come out and serve it to customer, this is not what they should be doing.
Tip a well trained staff, don't tip if you don't want to, no one is pointing a gun to your head making you tip.
Blayney said:
If there is a table service and it's good, 10%. If not they get nothing.
Agreed, anything less then "good" and no tip. I spent a few years as a part time waiter (pre & uni days) and it isn't hard to show a tad enthusiasm, suggest "my favourite", offering more drinks as I'm walking past etc etc, I knew I was doing it for the tip and more often then not it would really pay off. Nothing infuriated me more then working one of the bigger sections and having to share tips with some monotonous bore, whose grunted "everything OK?" felt he/she was entitled to a good tip.
Nobody asks why sales persons can't just be paid a proper hourly rate instead of commission? The common thing between a sales person and tipping is that you get paid on your performance. If you're s
t, you get basic wage and if you're good you can earn a fortune.
it's not just about taking an order and running it to the kitchen
it involves taking orders, walking them over to put through the "system". But while you walk over you're stopped to order more drinks and then stopped again for something stupid like lemon. Then someone appears at the door to be seated. There's no slots, so you walk over to introduce yourself and tell them that there's a 10 min wait for a table.
After greeting the new customer
Remember to process the first customers order
Remember to do the drinks order
Remember that the 2nd customer that stopped you wants a bit of lemon
and then seat the person that you greeted
While you were doing that, someones food has something wrong with it and more people have asked for drinks.
Thats far different from just taking an order and running it to the kitchen, never mind having knowledge of the entire menu and drinks.
I asked a similar question a few months ago.
http://www.pistonheads.com/gassing/topic.asp?h=15&...
t, you get basic wage and if you're good you can earn a fortune.it's not just about taking an order and running it to the kitchen
it involves taking orders, walking them over to put through the "system". But while you walk over you're stopped to order more drinks and then stopped again for something stupid like lemon. Then someone appears at the door to be seated. There's no slots, so you walk over to introduce yourself and tell them that there's a 10 min wait for a table.
After greeting the new customer
Remember to process the first customers order
Remember to do the drinks order
Remember that the 2nd customer that stopped you wants a bit of lemon
and then seat the person that you greeted
While you were doing that, someones food has something wrong with it and more people have asked for drinks.
Thats far different from just taking an order and running it to the kitchen, never mind having knowledge of the entire menu and drinks.
I asked a similar question a few months ago.
http://www.pistonheads.com/gassing/topic.asp?h=15&...
MethylatedSpirit said:
Nobody asks why sales persons can't just be paid a proper hourly rate instead of commission? The common thing between a sales person and tipping is that you get paid on your performance. If you're st, you get basic wage and if you're good you can earn a fortune.
it's not just about taking an order and running it to the kitchen
it involves taking orders, walking them over to put through the "system". But while you walk over you're stopped to order more drinks and then stopped again for something stupid like lemon. Then someone appears at the door to be seated. There's no slots, so you walk over to introduce yourself and tell them that there's a 10 min wait for a table.
After greeting the new customer
Remember to process the first customers order
Remember to do the drinks order
Remember that the 2nd customer that stopped you wants a bit of lemon
and then seat the person that you greeted
While you were doing that, someones food has something wrong with it and more people have asked for drinks.
Thats far different from just taking an order and running it to the kitchen, never mind having knowledge of the entire menu and drinks.
I asked a similar question a few months ago.
http://www.pistonheads.com/gassing/topic.asp?h=15&...
as I said previously - it isnt rocket science and being polite isnt difficult either, let not mix this with high pressure sales here, which it definately is not. The customer comes to you so you have a captive market already wanting the produce on offer.t, you get basic wage and if you're good you can earn a fortune.it's not just about taking an order and running it to the kitchen
it involves taking orders, walking them over to put through the "system". But while you walk over you're stopped to order more drinks and then stopped again for something stupid like lemon. Then someone appears at the door to be seated. There's no slots, so you walk over to introduce yourself and tell them that there's a 10 min wait for a table.
After greeting the new customer
Remember to process the first customers order
Remember to do the drinks order
Remember that the 2nd customer that stopped you wants a bit of lemon
and then seat the person that you greeted
While you were doing that, someones food has something wrong with it and more people have asked for drinks.
Thats far different from just taking an order and running it to the kitchen, never mind having knowledge of the entire menu and drinks.
I asked a similar question a few months ago.
http://www.pistonheads.com/gassing/topic.asp?h=15&...
Sales jobs are not paid "tips" by ther clients, they a paid commision based on their sales by their employer and they take the job on based on this. Maybe you should take this up with your employer and refuse to work a minimum wage job and not "expect" your customers to subsidise your wage which they certainly do not have to do.
Advice please! I'm going to Houston a week today, for a fortnight, it's my first trip to the states as an adult (had a holiday im Florida when I was a kid, but that's it. What sort of % tipping is expected over there these days and will they want cash, or is it deemed "acceptable" to add it onto the bill which will be going on the company Amex?
Cheers!
Cheers!
Axionknight said:
Advice please! I'm going to Houston a week today, for a fortnight, it's my first trip to the states as an adult (had a holiday im Florida when I was a kid, but that's it. What sort of % tipping is expected over there these days and will they want cash, or is it deemed "acceptable" to add it onto the bill which will be going on the company Amex?
Cheers!
15-20% in cash for a meal. $1 a drink at the bar unless your ordering a massive complex cocktail then a couple of dollars. $1 a day for the chamber maid. Couple $ for taxi drivers. Basically give everyone extra money for the job they are paid to do!Cheers!
IME the worst tippers and most difficult customers were staff from other cafes/restaurants, especially in large groups.
Waitresses from elsewhere never left a tip which always struck me as hypocritical.
I have seen the last person to leave a table pocket the tip from a large party on more than one occasion.
What is the deal with tipping London Cabbies, don't most of them own their own vehicles?
Waitresses from elsewhere never left a tip which always struck me as hypocritical.
I have seen the last person to leave a table pocket the tip from a large party on more than one occasion.
What is the deal with tipping London Cabbies, don't most of them own their own vehicles?
Gassing Station | The Lounge | Top of Page | What's New | My Stuff