Posted on 10/25/2019 8:31:33 AM PDT by Responsibility2nd
Garter belts and generosity go together
I agree, even a place with a modest priced menu, if it is busy, there is no reason you shouldn’t be making a few hundred bucks a night as long as the place isn’t dead. I don’t know how many tables a typical waiter or waitress services, but if you assume 4 tables an hour, with a typical bill of $40-$50.. and average of 15% tip, you are going to make a few hundred bucks in an 8 hours shift.
I assume they typically handle more than 4 tables an hour.
When I was a poor student in Boston, I got a job as a waiter and then several jobs as a bartender.
The only racism I ever saw was from groups of blacks, of any class, none of whom would tip.
I knew this, but provided great serve to anyone, but other waiters would do anything to avoid waiting on tables with blacks.
So, yes, there is some racism going on. But it’s because of certain social behaviors of groups.
Tip 20.
Brooks is supposed to be what passes for a “conservative” at the New York Times (and also NPR, until they managed to get Never-Trumper radio talker Charlie Sykes).
Brooks got his start by successfully begging William F. Buckley for a job as a senior at U of Chicago when I was a freshman (Buckley visited the campus). What a phony.
That’s certainly what I thought as a bartender.
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Like Almost Occasionally Coherent, he should have stuck with that.
The 30 people who read Brooks column can tip 30-50%.
The waiters at the big steakhouse in Chicago, Gibson’s, Chicago Prime, etc. make $100,000 to $150,000 a year in tips. Not sure what they report to the IRS.
TIP = To Insure Promptness
Exactly.
I factor 15 percent of the bill as a minimum tip. I also consider that the waiter usually spends less than 5 minutes total on my table from the time I sit down to the time I leave.
If I even leave $5.00 - that is damn good money for an unskilled job.
Any remember the ethnicity of the folks in McDonald’s legendary “no tipping” ad?
A few years back I was spending as much as 1500-2000 per month on food and drink at establishments. But, I’ve cut it back to about 500.
Restaurants and Bars seem a feeling of entitlement to a tip without necessarily providing good service or products.
Due to labor laws, the cost of eating out is prohibitively expensive. I can eat at home for a whopping difference of 65% less cost.
And, the quality of food is getting worse. Nothing worse than paying too much for a sub standard product!
Rush Limbaugh is a glorious hero of the revolution.Some lefty writer wrangled a lunch interview with Rush, and afterwards insisted on paying. Rush would hear none of it. Finally he agreed to let the writer leave the tip.
The writer noticed how officious the staff was to the table, and put down a “generous” tip. Only later did he learn that the staff was expecting Rush’s standard tip of $1000 . . .
Actually, that’s about what Frank Sinatra did - his standard tip was $100. But that was back when $100 dollars was, you know, actual money. Back when $5 was enough for a meal for 3 at a roadside restaurant, and you got change at the supermarket if you tendered $20 for a week’s groceries.
I start at 20% and go either up or down depending on the dining experience we receive from the wait staff.
Tipping 30-50% will likely reduce a waiter’s pay. If a $50 meal suddenly costs $65-$75, plus tax, there will be fewer people ordering meals. Fewer diners means fewer tabs, fewer tabs means fewer tips and, ultimately, fewer waiters as the restaurant’s volume diminishes.
30 to 50? Oh, hell no. Basic to me is 20. If service is not good, it goes down to 15. If service is great, 25. Amazing service might get me to 30, but that’s it.
30 to 50%?! When did that happen?
15% is standard tip, 20% if service is exceptional.
Having been a ‘server’ at one point in my life, I do not ‘tip’ every time. I know bad service and bad wait staff, and I know the kitchen is sometimes the culprit, not the server. I tip 15% and sometimes 20% if the service is really good....................
Snob.
:-D
Notice all the ASSumptions he makes. In your quote, he assumes “you” the restaurant customer enjoy “advantages”. Gee, how many of those advantaged customers ARE also waiters, and other minimum-wage laborers and cashiers? Does this jerk really think MW-type workers do NOT go to restaurants to get some food?
No one leaves 30-50% regularly.
This guy is an idiot and a liar
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