Dr Phil and tipping - page 5
Did anyone see the Dr Phil show on etiquette where they recommend tipping at least 20%? They had a sample table there and the waitress would have made $80 just from the tip at 20%. Even if you assume... Read More
Jul 30, '03Where i used to work we claimed our tips up to minimum wage.
My paychecks were usally 30 to 50 per every two weeks as the pay is very low.
Jul 30, '03lpn tobe2004. you are quite generous. i bet that guy will remember you for a long time w/ a smile. i usually do 20-25%. being a nurse, i think i can relate to trying to please the unpleasable. i really do expect the wait-staff to be pleasant. to me that's their main job. they usually can't help a rotten meal. idid work w/ another rn back in the late 1980's who waitressed regularly in ocean city md during her time off. she was making more waiting tables than the whopping $10.00/hr we made back then as nurses.
Jul 30, '03When I was a server, the pay was $2.13 an hour, which was half of minimum wage at that time so the required pay may be up as high as 2.63 an hour by now!
The rules on tipping haven't changed. It is always your option and your perogative whether to tip and how much to tip. The genaral guidelines are from 10% to 20% depending upon the service you received.
From their tips, most servers must pay bussers, bartenders, food runners, hosts, or other ancillary personnel. They are required to declare 8% of their sales as tip earnings for Federal Income tax purposes regardless of whther they left with that amount or not. They also frequently work part-time and do not have health insurance or other benefits. Why the heck would you be jealous?
I base the amount of my tip on the service received, not on whther I think they make more money than they ought to. There are some career servers in superior restaurants who make a very good living waiting tables--but most of them make less money than you do. Do you really think that servers are picking up $80 tips left and right in any of the restaurants you frequent and tip at?
Jul 30, '03I remember the time I was a waitress at a bar/small club for one night. :chuckle I was having a hard time because I couldn't remember which people had ordered which drinks at what table. I started writing down what everyone wanted on a little napkin. When the bartender saw my napkin, he told me "you really need to keep all of that information in your head." Thank you for the advice, Mr. Serve One Drink at a Time To the Face Right in Front of You. At the end of the night, I had gotten the hang of it and had forgotten the idea of not coming back the next night; I had a nice pocketful of bills. Then this same bartender announces to me that I need to give him HALF of my tips. I and my sore feet thought he was kidding until I saw the other waitresses giving him money. He also got his own tips from serving drinks at the bar. So he got to keep ALL of his own tips plus half of ours. It could've been a bad 70s movie. 'Attack of the Bar Pimps'. Guess who left her apron on the bar and didn't come back the next night?
Jul 30, '03I've heard of the bartender getting 10% of the tips for making the drinks, but HALF, uh no. The smart allelic i am would have said "Don't eat" one night, then "yellow snow".
There's a tip, half of my tip for each night.
Jul 30, '03re: I think physicians, therapists should give us discounts for sending them clients, no co-pay or less of one, something!!!
HealingTouchRN- i wish we could!!! i'm a speech pathologist, and back in the 'ol days, i got "professional courtesy" discounts from my doc, sometimes the pharmacy... well, the federal gov't with its stringent ethical standards (that apply only to others) made that practice a crime... my doc really wanted to recognize that the healthcare professionals he treated were important (and underpaid). i guess that's criminal
Jul 31, '03I have waited tables for the past eleven years and all I can say is Thank God I passed boards and this is my lst week.
Watressing is the hardest job I have ever done- but I couldn't have gotten through nursing school without it. Tonight I got to work at 5pm, we don't get busy until later in the summer so I didn't get a table till almost 6. In that time I'm expected to run other people's food, make coffee, get ice, keep things stocked- not just stand around milking my 2.13/hr.
My first table was 3 women- they waited almost an hour to look at the menu, and after they finaly finished eating they sat and chatted for an hour. By the time they left it was almost 9. Their tab was $62- and they gave me $12- a very nice tip that I would have been happy with if they hadn't kept my table for the entire dinner rush. That table only got sat one other time- I lost at least 2 turns. That really makes a difference (we only have 3 table sections). Especially since someone at another table ordered "lemon water" and actually made her own lemonade with sugar packets. Just imagine the tip I got off that table.
I also had a few very nice tables but unfortunately it's the bad one's that stick in our minds- the ones that we feel like we lose a little more of our self respect every time we smile and thank someone for giving us a terrible tip or treating us like dirt. If I handed a tip back to someone or asked a table that was camping to leave I would lose my job so fast-
We have to tip out 3% to support staff. Often if we get a really bad tip -between what we have to tip out and what we have to claim- I may have to pay to wait on the table. If we get a 15% tip and after tip out we get 12% and the IRS expects us to claim 13% - I'm claiming more than I made off that table. It's almost impossible to budget- one night I can make over $100, but the next I may make $50. There's a lot of flexibility and it's nice to have cash- but I can't wait to stop waiting tables.
Jul 31, '03Originally posted by Mel D
At my restaurant the management declared our tips to the IRS for us. We had no choice. I think they claimed 15% for us.
Gwenith--I remember at a restaurant in Australia once I tried to send back my entree because it had pork in it, but the menu did not list any meat in the dish (I was veggie at the time). I was not able to send it back! The waitress said, 'it's already made, how could I send it back?' Here in the states if you don't like something, or if it's overcooked, undercooked, whatever, you can send it back and get a new one or something else for free.
Jul 31, '03I tip 20% or more. I also tip at ice cream shops and Starbucks, basically wherever they have a jar reading "TIPS."
I think it is rude not to at e.g Baskin Robbins ice cream where around here most of the workers there are highschool kids working a summer job. It takes some muscle to scope all that icecream on busy days. The least people can do is let them keep the change (coins). I also think that if you go out to eat with a group, $2 a piece for a tip even if that equals way more than 20%. Anyway, my mom raised us on her tips as a waitress and it was instilled in us not to be cheapskates.
Jul 31, '03If the waitress works in an upscale restaurant then an 80$ dollar tip isn't uncommon especially if the service is exceptional. The most I ever tip anyone was $20 because he was an awesome server. I am not worrying about what I make that is not even the point when your are dining out. Sounds like someone is drinking haterade on this thread!!!!!!!!
Jul 31, '03WOW what an intersting topic. Having just came back from the US a couple of days ago from my first ever visit I must admit I was absolutley petrified at the beginning about tips and how much to give. I soon got the hang of getting a fist full of change and instantly handing back some money, but in Australia where there is virtually no tipping culture (and a damn sight higher minimum wage) I must admit that it took a couple of days to feel comfortable doing it. I have worked as a waitress before in England whilst on a working holiday in 2000 and really hated the job, but when someone left a tip of a couple of quid I was very greatful. I do tip in Australia, especially the bar staff in nightclubs as they strain to hear what i am saying and am working whilst I am partying. I personally think that it is WRONG for employers to be able to get away with paying staff around $3-4 per hour and expecting tips to make up the majority of their staff's wages. Shouldn't tips be a thank you guesture for a job well done - like a bonus?? Wow - i really feel silly for my ignorance and now very happy that I tipped virtually everyone who did anything for me.
Jul 31, '03Wages for waitresses were 1.65 back when I waited on tables and even back then the IRS took out their share. I taught my kids to tip 20% for great service and 15% for good. It is hard work to manage to keep all you tables happy and content. deb