Interesting read:
http://www.slate.com/articles/life/...r_explains_why_abolishing_tipping.single.html
http://www.slate.com/articles/life/...r_explains_why_abolishing_tipping.single.html
I wouldn't. I'm up to here with incompetent waitstaff, either out on personal time, or working with them.So sad that in this day and age people will work according to the way they are paid.
So....I ask this..................
would you dine at a restaurant where you must pay a service fee added on to your check regardless of the competency of the wait person or cook?
That works in some segments of the industry, such as more casual arenas, but in fine dining the crouching and touching maneuvers would be a sign that more training is needed as they would be considered no-nos.I recently heard an NPR segment on servers and based on scientific research, tips increased by up to 30% if the server:
introduced themselves by name
crouched -eye level- by the table to take the order
touched -on the shoulder, arm or hand- one or more people at the table
Wrote "Thank you" and signed their name on the check.
It seems those were signs that you liked the customers and people want to be liked. They gave bigger tips.
Amen to that, Ive seen it happen all too often with mandatory tips. Not only poor service ,The problem is there are too many wait staff who would under perform if they had no
incentive (the tip) to do an above average or at least reasonable job.
If me not paying a tip , means next time i wont be served that will only cause the restaurant to lose a paying customer.3. Mention to that customer, that at least a minimal tip will be required of them, unless there was a problem with the service, if the customer still refuses, refuse to serve them next time they come in
HERE'S the real reality.and I have to inject the question of: reality
in "reality" some people tip more, some less.
in "reality" there will always be misers who tip 0.0%
in "reality" some waitstaff do not deserve much of a tip.
in "reality" there will always be waitstaff that should tip the customer for putting up with their crappy attitude.
what is the of lump-sum "reality" of customers tipping so little that the waitperson is starving to death?
if all "their" customers are "under tipping" - who gwts fired?
note: discount / eliminate the issue of "how much business" - if you're waitstaffing in a place with four or five tables per shift, it's time to look for another place to work because where you're at isn't going to last, anyway.
another part of the question not quite addressed:
"Prices include service" with or without the notation 'tipping not required/allowed/whatever'
"A gratuity of x% will be automatically added to your bill."
those are two different things. the debate that raising prices to cover service methinks is a bit moot as not too many McDonald's plus customers will not instantly recognize that:
cost + 0% tip = $X
cost + 15-18-20% tip = $X
given that there will always exist ueber-cheapskates that regardless of anything will tip nothing.
it's like shoplifting - it is going to happen regardless of how many "precautions" one takes.
recently encountered a nice "soft" encouragement..... on the bill, at the bottom,
"Gratuity suggestion:
15% = $x.xx
18% = $y.zz
20% = $z.zz"
does the math for the customer. wonder if it helps; I'll ask next time......
That can best be answered with the following statement:>>
so, with or without tipping, why does "management" not take a more proactive role in ridding themselves of waitstaff that gives the house a blackeye?
Well heres my answer:so, with or without tipping, why does "management" not take a more proactive
role in ridding themselves of waitstaff that gives the house a blackeye?