Dr Phil and tipping - page 4
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 29, '03Originally posted by bagladyrn
One tip I've always wondered about is - what do you usually tip when you go to a self serve, buffet type restaurant and all the wait staff does is bring your drink, refills, and remove empty dishes from the table? Never been quite sure what percent is appropriate here.
Jul 29, '03I did work food service for 5 years before nursing school, & It was good training for nursing. Like when the buses pull up @ 15 til closing with 120 + hungry teens, you can't say "no" you drop more fries & put on alot more meat! I rarely got tips even though after cleaing up after a birthday party one wouldhave liked to... .....
I don't tip my stylist because he says he is a professional, & charges as such. He does however, honor me when I send him business, I get a discounted cut or color. He really takes care of his clients.
I think we should too. I think physicians, therapists should give us discounts for sending them clients, no co-pay or less of one, something!!!
As for tipping our waitress, my mom in law waited tables 40+ years to support her 7 kids. She said a $5 bill (rare) was used to put shoes on her little boy, or put a bike on layaway for her baby (that would be my hubby) so we tend to tip well. We also get to know our servers @ the places we frequent & they know us, really taking care of us. What a great thing!! We feel really special when we walk in & Renee or Carla gets happy to take care of us!
okay I am climbing down off this soap box now. anyone ready to use it?:chuckleLast edit by healingtouchRN on Jul 29, '03
Jul 29, '03Originally posted by Cynthiann
Wow! People like you are very rare, at least in my area. And not just because of the $50. Just the fact you tip 30-35%.
That was the only time i've ever tipped THAT high. Definately couldn't afford to do that on a regular basis. lol
Well it balances out because i don't go out that much (i'm a student, therefore i'm cash-impaired a lot).
The majority of the servers in my area are from the local university, so here they are balancing work and school at the same time. I've been there, still there actually, and if the service is great, then they get great in return. A mutual respect is all i ask for, since i am always nice to everyone.
Jul 29, '03Originally posted by Rustyhammer
What I wanted to comment on was the comment that the IRS gets theirs.
Why would you work for tips and claim them? Are you insane?
We don't even pay tax at extablished businesses here. Example, buy some gravel, pay cash, no tax.
get your car repaired. cash= no tax on the bill
Don't claim your tips!
Jul 29, '03If I am not mistaken IRS assumes a 13% tip now days and you are very hard pressed to justify and proove to them that you did not get at least that amount.
Labor laws allow paying waite staff < minimum wage. I guess the Idea is you pay for the food and then you pay for the service seperately. The way it is done you would thing the IRS would recognize waite staff as independent contractors since you are paying them not the employer (business) for the service.
Unfortunately the other rules that define an independent contactor under IRS rules prevent waite staff being defined this way.
In Europe (at least when I was there in the '80's) the service was included in the bill and you generally were not allowed to tip except for small change. So if you broke a bill to pay the tab nd got small change back (no bills) you could leave that. They called it "drink money" the idea was to buy the waiter or waitress a drink, though they usually did not actually buy a drink with it.
Jul 30, '03Errrr!!! This thread has been a REAL education!!!
Australia is the same as Europe. We don't tip. Period.
IF the service is truly exceptional then you give a "gratuity" and it is exactly that, showing gratitude for someone going out of thier way to help you.
Waitresses are on minimum wage but you do have the oppportunity to work your way up and be manager. Many mangers of bars will earn a darn sight more than even a charge nurse!!!
I am trying to imagine what would happen here if the taxation department tried to introduce tax on tips that you may or may not be recieving. There would be a change of goverment so fast that there would be smoke rising from Canberra!!!
Jul 30, '03I did this for four years. Backbreaking smile and grit your teeth work. I tip 25% and 30% to my hairdresser.
Jul 30, '03Worked as a hairdresser for a year, on a commision basis. Cheapest tip i received was 30 cents from a 80 year old, who told me 'not to spend it all in one place' (can't blame her too much, she still thought that a pay phone was a dime, even after teh raise up to 50 cents). I've been working in healthcare for a total of 3 years. In my year as a hairdresser, I encountered more jerks than i have (so far) in healthcare. Actually had one lady say "you know i'm only doing this because i can". I later asked (after i'd quit) what lacked in her life so much that she set out to make others as miserable as her. She had no answer. Granted that wasn't very mature of me, but she'd treated everyone in the shop like they were dogcrap, and KNEW it. Plus after that supposedly her attitude was a 180 the next time she went to the salon.
Jul 30, '03At 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 30, '03I would have said "you take the plate, place it upon your tray and walk back to the kitchen and ask for another WITHOUT meat, please". Actually did this once after the server said "uh YOU ordered it, you EAT it" even though I'd ordered a dish that specifically has shrimp only in it and it came out with pork. That was the one instance the server received no tip. Granted the kitchen may have messed it up, but that one comment he'd made after I'd stated "sir this isn't the Queensland Shrimp Pasta I odered" ensured that he wasn't getting one, since his overall attitude was poor. Plus it was like pulling teeth to get him to come to the table when the place wasn't even half busy.
Jul 30, '03I was just thinking about how important good waitstaff is to make a restaurant successful.
There is a very small Italian restaurant right down the street from my house that has been in business about a year now. We have gone a few times before and the food was excellent so when our friends wanted to take us out to dinner to show their appreciation for us helping them relocate to Pittsburgh we suggested that we go there.
The food was incredible and the bill for 4 adults was about $125.00, not an easy bill to pay for our friend who was out of work 6 months and now that he had found a job in Pittsburgh was at half salary, but he paid it anyway and my husband took care of the tip of $30.00 to our waitress.
After our meal we were finishing our bottle of wine (which we had to bring ourselves because this restaurant does not yet have a liquor license). When a waiter came over to our table and very rudely and loudly told us that they needed the table and we had to go sit outside to finish our wine. I was absolutely mortified. Everyone in the restaurant turned around and looked at us, to boot one of my neighbors was there too.
I really wouldn't have minded vacating the table at their request if they hadn't been so rude about it. All they would have had to say was that they were sorry but that it was a busy night and that they could really use the table and would appreciate us sitting outside where there available tables. If it was possible I would have requested that I get my tip back.
Now, my husband and I have vowed not to go back to that restaurant again and when anyone asks what we think about it we tell them what happened to us and they usually aren't too interested in going themselves.
Aside from the quality of the food, waitstaff can really make or break a restaurant.
Jul 30, '03For an excellent book on the subject of waiting, I would recommend: Ginsberg, Debra, "Waiting: The True Confessions of a Waitress," HarperCollins, NY, 2000.
Besides being largely a female profession, having a very high turnover rate (it is now 26% in nursing), operating in very dysfunctional work environments, and not being respected, there are many other interesting parallels with nursing, as any reader will notice.Last edit by sjoe on Jul 30, '03