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ignominious-Probably best to accept that you have a bit of a dud table on your hands and instead of getting uppity the best thing to do is get us served quickly and efficiently and out of the door as soon as is polite. Don't whine and moan and leave us waiting because we're not worth it, that's just a waste of valuable table space and you're possibly loosing a more lucrative cover.
Or, alternatively, you could take five minutes and look up the proper etiquette before you come out to dinner.
Fine dining restaurants don't rush anyone out the door unless they've overstayed their reservation. Nor do the staff "whine and moan" at the customers. In my experience, Europeans don't recieve poor service, they just tip atrociously. In the past two weeks alone, I've seen three parties (two French, one English) who had a lovely meal tip less than ten percent.
Not all of us have read the guidebook, guide books vary, 10% is easier than 15% calculation, chain eateries are far more expected to pay decently than indies and, oh yes, some of us have higher/different expectations of service than others.
Well, read the guidebook. Use Google. I don't think it's too much to ask to research cultural standards when visiting a foreign country. In fact, to not do so is, in my opinion, lazy and arrogant. Tipping 10% is easier on your head? How lazy can you possibly be?
What do you mean when you say that chain eateries pay better than independant restaurants? Are you under the impression that waiters at Chili's or Friendly's are making a higher wage than the staff at the local privately-owned fine dining place? Because they're not.
I'd also really like some clarification on this: "and, oh yes, some of us have higher/different expectations of service than others." Meaning what, exactly? That service is so kick-ass in Europe that we grubby Americans don't deserve a decent tip because we're such inferior servers? Well, don't come out to eat, then. Order take-out. I know I wouldn't want you at my bar with that attitude.
Here's a query. Am I supposed to tip on the tax as well as the unit cost or not? For instance, if I order $100 worth of food and get taxed at 10% then my bill comes to $110. Should I be tipping $15 even or should I be tipping $16.50? to meet the 15% guidelines.
It really isn't hard. Tip on the total, including tax. Typically you will get a bill that has a figure with a fucking great big circle around it. That is the total. That is what you tip on. Say it comes to $156.34. Clearly you aren't going to figure an exact percentage of $156.34, so call it an even $150 and round up on the tip. Did you have an average dinner? Leave $23. That's about 15%. Was is a very nice meal? Leave $30 (20%). was it one of the best dining experiences you've ever had? Leave $38, then, that's 25%. Why is that so difficult? I just did it in my head as I was typing, and I just got up with a hangover.
Haus-So, next question - service charge. Do you tip above it, or do you strike it out and tip in cash, or do you just pay it? I seem to recall that the service charge goes into a pool and is then divided between the serving staff at the end of the night, so I guess if you want to say a particular thankyou to the person who served you, is it better to give cash? Although that seems a bit hard on the cooks - so, pay and cash?
You probably don't want to eat at any place that has a standard service charge. It's not exactly a mark of a fine establishment (Except for large parties- More than six people will often be charged a flat 20% to avoid catastrophic undertipping on a large bill). If you're already there, I would just pay it, not overtip unless my server was really awesome, and then I would leave him some cash. Don't worry about the cooks, they don't get tipouts anyway. If your meal was kind of lame but your cocktails were fantastic, drop by the bar and slip the barkeep some cash. We love that, and will remember to take special care with your drinks in the future.
cube-Here's a question which has been bugging me about tippery and ettiquette. When you're on a freebie of some sort (you've won a meal in a competition or you're getting it for PR or something), does ANYONE ever tip? I read Anthony Bourdain recently saying you should, but I have never seen anyone doing it. The reasoning is that even though the owner is able to suck up the cost of the food and the labour, the staff will be doing as good a job as usual, but will b ou of pocket. I recently had a very nice freebie or two paid for by a Tourist Board, and when I brought it up with the PR lady she said she was sure the staff would be compensated. I wasn't so sure.
So, service workers, do you ever get anything extra for serving such people?
It's proper to tip in those situations, certainly, but if the owner is worth a damn, ze'll compensate hir staff a standard 20% if they aren't tipped.
Kali-Having spent five years in the coffee shop industry has made me hyperaware of people who make their living this way. I was always good to my bartenders but now I'm friggin' ridiculous.
Yeah, me too. Unless my server is actively unpleasant, they're getting 25%. If they're truly a great professional, I'll go higher, especially for fellow bartenders. We get fucked over a lot. |
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