Why tipping is an art form May 9, 2008
This may anger some people. Especially those that work, or have worked, in the food service industry. But Please let me say that I have worked for the world famous El Morocco and Dunkin’ Donuts and a HUGE portion of my pay from both of those places was from tips.
I always got good tips… A. Because I never felt like I deserved one, and B. because I worked hard to earn one.
Somehow we have gotten to the point that a tip is expected, and not earned. I reject that notion… Please note I do tip at every sit down meal. But if your service sucks your tip sucks. If it takes you 15 minutes to refill my drink, and when you do you are carrying the glass with your finger inside… (like what happened at this nameless restaurant) then your tip is really going to suck.
We need to reclaim the power of the tip. bad service = a bad tip (oops try this one), good service = Good tip. Back when I waited tables a customer gave me a $45 because I went next door and bought them a $2 bag of pretzels when my restaurant had run out of “bar snacks.” That tip was just for the pretzels never mind all the drinks and food I brought them during the 3 hours they occupied my booth. They left happy and I bought a PlayStation with thier tips.
I know, I know, what about problems in the kitchen, or being short staffed, or having to many tables in different sections… I get it. You can’t control everything. But Let me know that problems exist. DO NOT WHINE OR COMPLAIN, just say something like “I am going to put your order in now but the kitchen is a little backed up would you like some rolls or salad?” or “someone called out tonight so I have a few more tables then normal, I will keep checking in but do not hesitate to grab me or any other waiter.” Then you do need to work harder to make sure everyone is a least comfortable, drinks are always full, bread or salad to make sure the people aren’t starving, and just simply don’t ignore them… Especially when they look upset. That is when you turn on the charm and earn your tip.
Some people will just be unpleaseable. and some will be cheap. You can’t help that. Just keep smiling (a lost art in itself) and perhaps the happy customer behind you will be a little more gracious.
Billy
Billy, you hit a home run here. I cannot agree with you more. Tipping is truly an art form, and many people need to work on how they look at it. The person giving and the person getting the tip. I love getting exceptional service, and I love rewarding it with a fat tip!
Yo Billy, good article. I love to tip the wait staff when they do good service. When they don’t, not so much. By the way, cna you change my link on your blog to martyholman.com. Gracias.
I was hoping for a post on cow tipping. But this was good to.
I totally agree with your implication that food server entitlement is part of the problem. But the other part of the problem, I think, is that things like food server hourly wages and even food server income tax is all calculated on the assumption that tips will happen. I get it that poor service deserves poor tips, but there is a difference between not rewarding poor service and actually actively penalizing someone. A food server could pay taxes on money that they never even earned, or earn less than minimum wage if they didn’t earn good tips.
I’m not sure how to solve this: we as consumers shouldn’t be pressured or manipulated into solving the problem by ourselves and shouldn’t feel obligated to tip mediocre service.