I was going to reply to another thread on this matter, but I decided to start my own. Whether or not I agree with the tipping process or not; if you
frequent any establishment for food or spirits they work for tips. If you don't like the service you are entitled to voice your displeasure with the
management and take your business elsewhere. If you take up space in an area that is designed to provide service for others too, then have a brain
and use your common sense; they are there to make a living. If you serve 4 tables and make an average of 5.00 per table and you have a shift that is
4 hours long you might make 80.00 dollars. That is the nature of the business. I do not think bad service should be rewarded, but consider this; it
is not always the servers fault; you have no idea what is going on in the kitchen, at the bar, with the server station or other tables. There are
many factors involved that often have nothing to do with your server; that is what managers are for.
As someone that has been in every facet of the service industry, I feel that I am overqualified to speak on this matter. This is very petty
considering how much crap is going on in this world, however, I have decided to weigh in.
People that work in the service industry doing anything to provide for the public have a responsibility to do so without mention or worry of tips. I
have been a manager, a server, a dishwasher, an expediter, a bartender and a cook and each and every job has its own function and its own salary
If you take the job at any level, you did so on your own free will. Nobody forced you to accept the position.
If you are a customer (as I have been) then you are allowed to have expectations for your service. I have always done my job above and beyond and
customers are no different from the people that are serving them. Some customers have a better understanding because they have been there or they
have family members that do similar work. The server is the one that interacts with the customer the most and unfortunately not all servers are
motivated by giving great service and hoping for a tip. They deal with 1000's of customers and not all customers have the same frame of mind for
tipping, whether they get great service or not.
How I trained my servers was to to do their job and provide the best service they possibly can and if they had any problems I could help them with to
come and find me. It is the manager's job to make sure the servers have the proper tools at their disposal in order to provide proper service; tip or
I am not a fan of tipped service by any means, but it is a standard acceptable practice in 90% of the world in any service industry. Even if tips
were not allowed that would not guarantee great service and it would not stop certain customers from trying to circumvent rules (bribe) in order to
get special favors.
As to this specific situation, I was not privy to the demeanor of the establishment, the server or the customer in this case; that being said, if I
were the server I would have acted differently, I would have continued to serve whoever was in my station consistently without any regard for their
purchasing habits. If I was the customer, I would have made sure I explained the situation to the server and assured them that they were appreciated
for their hard work (tip or no tip) and if the server dismissed me in any way, I would have gone to the manager and explained the situation to them.
If I was the manager and you were the customer I would apologize for any inconvenience. If you were my server I would make it clear to you that while
I support your desire to be tipped fairly for your services, the customer is only a customer as long as they frequent the establishment. For every 1
customer you tick off, the potential is 100 fold that they will tell their friends and so forth.
Being petty about your server goes both ways. You should have given them a tip and for future reference, a cover charge has no bearing whatsoever.
The tip is at you discretion unless there is a policy in place to allocate an auto compensation. I suspect if you had every been in a service related
job such as the ones described in this reply, you would have a better understanding. If you have been, then shame on you for not. I wouldn't expect
anyone that has never done this type of work to actually understand the level of crap dealt with from...oh...lets see....someone like
edit on 25-3-2014 by soulpowertothendegree because: (no reason given)