Anonymous wrote:20% is my go-to. However, if service is awful, might go down (would have to be really bad due to server, not due to the kitchen being backed up), and if service is great, go higher
Anonymous wrote:My friend’s DD works at a popular chain restaurant and runs their monthly receipt reports and has told me their average tip percentage is down from 20% to 17% and more of their servers report being tipped 0 at the end of service. Are you tipping less and what is your go to tip percentage?
Anonymous wrote:Anonymous wrote:Anonymous wrote:I'm back to work part time and saw 'I'm not tipping 18-20% anymore, because you all make minimum wage' only once since I started a month ago. Two young people left me $5 on $110. From that sale, $2.50 goes to runner, $2.50 to busser, and $2.5 goes to bartender. This table cost me money, but I'm glad they came, because they had 4 drinks. The establishment need money to be able to pay us.
The other was two in their 50s businessmen. They spent $140 and tipped $20. This was for no reason other than ' we know you get paid minimum and I'm letting you know by tipping less'.
The bigger problem right now is that the workers we have now don't compare to what to workers we had 25 years ago. The business has to have extra 1-2 servers to do the same job, but service still suffers. They are on the phone, playing/horsing around, arguing about tables instead of going there, and something else I'd rather not mention, because parents would be up in arms. It is so hard to find good workers. The resumes we get are horrific with 10 job changes in short time.
Please come out to drink and eat. When it comes to tipping, do whatever. We give most people a chance to work, but this also means we get many bad apples.
I know nothing about the restaurant business- but if everyone is making minimum wage (runner, busser, bartender), why is waitstaff still tipping them out now that waitstaff are min wage? And if it's still a good system, why does waitstaff not tip out an equal percentage of the tip THEY GOT rather than the bill or a fixed amount?
Legal minimum wage for these jobs is like $2.15
Anonymous wrote:Anonymous wrote:15-20% on dine in. None for carry out except rare occasion.
Ditto
Anonymous wrote:Anonymous wrote:I'm back to work part time and saw 'I'm not tipping 18-20% anymore, because you all make minimum wage' only once since I started a month ago. Two young people left me $5 on $110. From that sale, $2.50 goes to runner, $2.50 to busser, and $2.5 goes to bartender. This table cost me money, but I'm glad they came, because they had 4 drinks. The establishment need money to be able to pay us.
The other was two in their 50s businessmen. They spent $140 and tipped $20. This was for no reason other than ' we know you get paid minimum and I'm letting you know by tipping less'.
The bigger problem right now is that the workers we have now don't compare to what to workers we had 25 years ago. The business has to have extra 1-2 servers to do the same job, but service still suffers. They are on the phone, playing/horsing around, arguing about tables instead of going there, and something else I'd rather not mention, because parents would be up in arms. It is so hard to find good workers. The resumes we get are horrific with 10 job changes in short time.
Please come out to drink and eat. When it comes to tipping, do whatever. We give most people a chance to work, but this also means we get many bad apples.
I know nothing about the restaurant business- but if everyone is making minimum wage (runner, busser, bartender), why is waitstaff still tipping them out now that waitstaff are min wage? And if it's still a good system, why does waitstaff not tip out an equal percentage of the tip THEY GOT rather than the bill or a fixed amount?
Anonymous wrote:idk why tip keeps creeping up! menu prices keep creeping up, so, naturally, tips would also creep up because of that. idk why we have to keep increasing our tip percentage.
Anonymous wrote:I'm back to work part time and saw 'I'm not tipping 18-20% anymore, because you all make minimum wage' only once since I started a month ago. Two young people left me $5 on $110. From that sale, $2.50 goes to runner, $2.50 to busser, and $2.5 goes to bartender. This table cost me money, but I'm glad they came, because they had 4 drinks. The establishment need money to be able to pay us.
The other was two in their 50s businessmen. They spent $140 and tipped $20. This was for no reason other than ' we know you get paid minimum and I'm letting you know by tipping less'.
The bigger problem right now is that the workers we have now don't compare to what to workers we had 25 years ago. The business has to have extra 1-2 servers to do the same job, but service still suffers. They are on the phone, playing/horsing around, arguing about tables instead of going there, and something else I'd rather not mention, because parents would be up in arms. It is so hard to find good workers. The resumes we get are horrific with 10 job changes in short time.
Please come out to drink and eat. When it comes to tipping, do whatever. We give most people a chance to work, but this also means we get many bad apples.
Anonymous wrote:We stopped eating out. I'm sick of being nickel and dimed. Fast casual is where my real beef is. They are not paid a tipped wage and still want tips.
Restaurants just need to include the price they want for the food.