Why do we tip the way we do at restaraunts?

It is stupid. I was a server at one time as well…..but you just explained why I always tried to work at high end places :)

It’s a dumb practice. It is not the policy everywhere:

“Asia and the Pacific: Special care must be taken to ensure that your well-meaning gesture is not taken as insulting. If you are unsure, it is best not to tip. If possible, observe the locals and follow their lead.

Central/South America: Many hotels and restaurants add a service charge to the bill, and an additional tip is unnecessary. If not, 10% is the general rule for restaurant service, and a dollar per bag will be appreciated.

Europe: Many hotels and restaurants add a service charge to the bill. In most cases, an additional tip is unnecessary. If no service charge is added to your bill, 10% is the general rule for restaurant service, a dollar per bag will be appreciated.

Middle East/Africa: While your tip will not be seen as insulting, it may be unnecessary. Once again, the best bet is to do as the locals do.”

Generally, if there’s a higher bill, more food was prepared. The waiter probably did work harder.

asmonet Steak at outback $10. Steak at fancy schmancy local place $30.
Same food. More expensive. More tip. Same work for server.

If you’re eating at a fancy, expensive restaurant, you expect the service to be top-notch, and you tip accordingly. Servers at nice places often have memorized the menu, ingredients, suppliers, and in general are supposed to be able to make your experience worth the money you’re paying. It follows that they’d earn more in tips, as they’ve managed to demonstrate aptitude at the skills that make for good service.

Section at Outback – 4–6 tables
Section at fancy schmancy – 1–3 tables

The waiter at the fancy place will be expected to know how to recommend a wine to go with your entree, present that wine, serve according to custom, speak to the chef if you would like something special and other things that have been edited out of the dining experience at most places. It’s training and experience just like any other profession.

Poor service is poor service and shouldn’t be tipped well but good service is often transparent.

By the same argument, should someone who comes into a restaurant, sits and drinks hot tea while reading a book for hours, then leave a tip equal to a family that comes in for a full meal?

I think the alternatives to tipping on a percentage are something like hourly rent on the table or a flat fee, both would be forced. At least with the current system you can reward good service and directly influence the value of bad service.

They really only do it to keep servers wages low so resturants can stay in business. If they had to pay servers ten bucks an hour they couldn’t stay in business. If they only paid servers minimum wage or crappy no one would do it. I was a server for almost ten years and it’s not the easiest job and the hours suck and the people suck even worse. This is a topic I could talk about all day long so I am just going to shut up now.

Well in California they still get minimum wage of $8.00 and hour plus their tips.

Here in Texas (at least a few years ago) it was $2.13 an hour. You usually don’t receive a check, it just goes towards taxes.

Funkdaddy, I like your points about how they SHOULD make more at fancy place since, they DO have to work more and have knowledge of the food and drink.

But I was thinking more on a individually level between the tables in the same restaurant. Why should a server that had customers order lambs chops make more money then the customer that ordered chicken.

Funkdaddy (again), yeah that’s how it is most states do it and I think that’s how it should be. California’s rule is ridiculous.

simone i couldnt disagree more, getting 2.13/h is shit. Especially when people dont tip, you know how much it sucks working 8 hours and leaving with less than 20 dollars? Its bullshit.

Shut up.

@Snoopy: Well, even then you’re getting what, a steak, some beer maybe? A fancy restaraunt is more often than not going to have drinks, appetizers, etc. I just think in practice, more work goes into a higher bill.

@Simone: Grow up.

Hahahaha

The main reason I can think of is that most servers have to “tip out” a certain percentage at the end of the night. In my restaurant, it’s 3% of sales. You want to make sure the server isn’t paying to wait on YOU. Another reason might be that tipping a certain percentage of sales is a good general rule of thumb. People like to have standards, you know?

@funkdaddy I work at Outback and I certainly don’t have a 4–6 table section! Our sections are 3–4 tables TOPS.

@essieness I’ve never worked at a restaurant that didn’t want to cut staff ASAP, after the rush, show them you can work 5–6 tables and they’ll give them to you…

I have a friend who was a trainer at Outback, she worked 5–6 tables a night, more if it was drinks and apps. Not saying you don’t know how your place works, just citing a source and hoping your section grows as you’ve been there longer. For you, more tables is more money, for the MOD, less staff lowers costs. It’s good for everyone as long as there’s never a problem with service, the wait station, or your coworkers.

@funkdaddy I see your point. I’ve been with them 5 years and have never seen someone with a section that large. Maybe it’s a regional thing. In the 2 Outbacks I’ve worked in, concentrated service is a major thing and that’s why the sections are smaller. The other side of the coin concerning labor costs is that while yes, you have more servers on the floor, those servers are giving your guests better service, which brings those guests back to the restaurant time and again. They know they can count on that great service. I know that some states pay their servers more per hour than here in Texas (we make $2.13/hour) so maybe that’s why your friend works a larger section and there are less servers on the floor?