Reply to So it’s 22% tips now

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]In the USA , 0% is for bad service waiter is terrible, 10% is for major issues with service but the waiter was trying, 15% is meet expectations service and food 20% is exceeds expectations, 25%+ is greatly exceeds expectations on service and dining [/quote]

This is how it should be. The problem is that many people in the service industry don’t view “service” as a skill that can be refined and perfected. They view tips as an arbitrary decision made entirely by the customer, and thus low tips are the result of cheap, rude customers and high tips the result of kind, generous customers.

Now, a segment of the industry understands that not only tips, but entire businesses, are premised on the idea of service as a skill. For instance, in DC, STARR restaurant group (the people behind Le Diplomat and St. Anselm) understand service is a skill and design their restaurants with this in mind. Their staff are trained to provide a high level of service and there are systems in place to address subpar service. This is a mutually beneficial arrangement. Not only do servers at these restaurants consistently make excellent tips, but the high standard of service allows the restaurants to charge more for food and drinks, which results in still higher tips for servers. People who understand that a restaurant is not a meal service but a hospitality experience make more money in the industry.

But the restaurant industry is full of people who don’t understand this. They think their job is to simply perform the mechanics of serving food and drink, and in exchange the customer will dutifully pay them 20% or higher out of obligation. The people who complain about cheap customers and who want to argue that a “standard” tip is now 22-25% belong in this group. They think service is literally just serving someone, and they will never be satisfied because they don’t take their own jobs seriously.[/quote]

This is a great post.[/quote]

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