This issue really hits home for me, being that I work and have worked in the hospitality industry for a couple years over a decade now. I have worked
in the US and now in Europe.
The main difference in the two sets of servers, those with tipping and those without is the lack of effort on the part of the servers without tipping
and the extra effort for those that have tipping.
Behind the scenes in a restaurant in the US, you have people FIGHTING for work. "I want more tables, I want THAT larger table, ect. In Europe it is
literally the opposite. "I dont want more tables, its your turn to get the party", ect.
How that translates at the time of service is self evident. The system where a guy looking to work harder and win more customers produces better
servers who work every angle to satisfy the customer....they want more and larger bills and the tip that goes with it.
Those without tipping are counting on their salary that they will get no matter what. They see EVERYTHING as extra work for the same pay. They are
usually right. All extra effort is stolen from you because you get nothing for it. You only go the extra mile when its your friends or favorite
customers...that makes for REALLY bad business.
In the US you have people who may ask for a waiter by name for his good service, in Europe you ask to NOT get a particular waiter.
Everyone here in Europe is trying to see how to produce the level of professionalism that other tipping cultures have....they are starting to notice
that making the waiter have a reason to treat the customer better is the end result of having him earn a tip.
The business likes it too, they can pay less and leave the actual pay up to the effort of the waiter.
In Europe they have to pay really high salaries(well, steady costs of an employee are higher) and make expensive contracts because the waiter gets
tipped 10-50 cents per table /bill...MAYBE a Euro....and they have to SHARE the over all tips with everyone at the end of the week or month. That
makes for the weight of pay to rest entirely on the small business man who may not even want the employee who scares away his customers but still has
to keep him on due to restrictive firing laws (that has only recently changed by austerity measures)
In the US our waiters leave of their own accord when they see they make crappy tips, or the establishment just fires them because they lose customers
from lack of effort. Managers in the US ASK how much you made because it is a sign of doing well as far as customer satisfaction. It makes YOU feel
good when you make others feel good.
In Europe they ask WHY or IF the customer is unsatisfied. That really says it all.
A waiter in the US would not be encouraged to to work little or avoid getting to know his customers, he would be so encouraged so as to anticipate
their wants and needs. BE there.
In Europe it is like the customer will get upset if the waiter and not the manager is the one to get to know them. They dont want a relationship with
the staff...they expect one from the manager.
THAT leads to micro managing, which is just awful since it prevents the team mentality from forming. it also makes for a huge head ache for managers
and stunts the growth of a business.
In the US I have seen waiters fight with the kitchen because the quality of the food was not up to par....in Europe I have seen them serve what was
clearly god awful food just because they really dont care.
Tipping makes a good waiter, not tipping makes a good waiter into a bad waiter. We really try to make your special events in life that much better. As
close to perfect as we can sometimes. When you show us you didnt care, then we lose that drive little by little.
Many people here really get it, and that is nice to see. Others, well, you will hardly ever have a good time at a restaurant because you dont even
know how you are ruining your own time out. The mentality of "I spend money so it is my way or the highway" is flawed. There is an etiquette to going
out as well as there being one to being served.
If you like the food, and service you tip. End of story. The accepted rate is 15-20% per your area because that IS THEIR PAY...most waiters get paid
15-30 dollars a shift (10-15+hours)....30-35 Euros a day (10-15+hours)..yeah.... non tipping cultures exploit their servers....
The same way a waiter will be expected not to tell you off or refuse to serve you for your what ever reason. Or serve your soup on the floor...or your
steak on a piece of aluminum, you are expected to tip....if not you are a thief.
Another part of etiquette most people dont know is that you explain WHY you are not tipping so they can improve. If you dont tip and are an ass that
walks out without explaining to the server what was wrong, not the manager though you can , then you are not really expecting an improvement, just a
also I didnt see any credit card information posted in the OP, just the merchant ID, which is like the tax ID number for the establishment. There was
no reason to fire anyone. The pastor was just a real A-hole that had his stink made public and was angry about it. Makes being a jerk a little
edit on 3-2-2013 by zedVSzardoz because: (no reason given)