Reply to So it’s 22% tips now

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]My theory is that a lot of people don't want to tip appropriately because they think they aren't getting good service for no apparent reason.  The actual reason is that servers can tell what a douche bag you are even if you don't think they can.  Even after only waiting on you for five minutes!  It's written all over your douche bag face.  No point in expecting a decent tip from this DB, minimum service time.[/quote]

Sounds like a cart/horse issue then. Because of a server is assuming someone is a bad tipper and therefore offering bad service, then that customer is entitled to “under tip” because they are getting insufficient service. So if servers do this, they are engaging in self-fulfilling prophecy— maybe that person would have tipped 20% for standard service or more for exceptional service, but they the server was rude and inadequate, so they leave a “bad” tip of 10-15%.

If you work in customer service and want good tips, you should seek to provide exceptional service, which WILL result in better tips, but also assume you will sometimes get a dud ho underripe no matter what you do. That’s the biz.[/quote]
The size of the tip depends on how expensive the meal is 
So there is that too
Perhaps waiters pay less attention when the customers order the cheapest item on the menu and drink water [/quote]

A waiter with that attitude is bad at their job, then, and deserves lower tips.

A customer is not obligated to order more expensive items in order to boost the waiter's tip. That customer might come back another time and order more (perhaps they were just not that hungry that day), but this is less likely if they get bad service. If waiters at a restaurant do this consistently, the place will get a reputation for having bad service, and that will result in worse tips overall because the restaurant will get fewer customers.

Also, having waited tables before, sometimes tables that order a lot will stiff you on the tip. I think it's psychological -- they have an idea of how much a tip should be and they don't adjust up for everything they ordered, so you wind up with a 15% tip on a $300 bill because in their head, $45 is a good tip. Whereas I've had lots of customers who will come in and order just a salad and a non-alcoholic drink, but leave a 30% tip because a 20% tip on their meal feels too small for them. Sure, many people just follow percentage guidelines, but some don't. Sometimes it's really nice to serve a table for one with very few demands (they just need so much less than other tables) and then you get surprised by an above average tip.

If you work in service and want to maximize your tips, you offer great service, full stop. Trying to justify bad service with "well they seemed like a bad tipper" or "they didn't order enough to make it worth it for me" means you're in the wrong industry. There are other jobs. Go get one of those.[/quote]

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