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| re: Here is yet another discussion on tips "Dj pease explain this post" Tigerpaw, when a table of 8 comes into the restaurant. It is at the waiters discretion whether he adds the 20% or what ever the restaurant policy is that is usually stated on the menu. If he feels the tip will be larger, he does not have to add it. If he does add tip, the patron is able to add extra tip. That's how it was when I was in the restaurant business. Lafitte's Landing, Dajonels and if I remember correctly Chalet Brandts (never worked there but frequented it), all had similar policy's. The same went for Split checks. Every Restaurant has the ability to set their own policy and as I stated it has been a while but these were my experiences. If you don't like it take it up with the ACF or the restaurant association or do not frequent restaurants who's policy you don't agree with. This post was edited on 5/14 at 10:07 pm Reply • Back to Top |
quote: I think you digressed with that post. Reply • Back to Top |
Hahahaha, you loon. I have never seen a restaurant establish a policy that allowed the waiter to add the tip at the waiter's discretion. You are either dumb, lying, or trolling.  Reply • Back to Top |
| Well I had to 'pease' answer Tigerpaws question. Thanks for the grammar lesson, auto correct got me... Reply • Back to Top |
| "Hahahaha, you loon. I have never seen a restaurant establish a policy that allowed the waiter to add the tip at the waiter's discretion. You are either dumb, lying, or trolling." Shut up fuctard troller and read the post before you try and say something significant. By making this statement you obviously have never worked in a restaurant at any level. This post was edited on 5/14 at 10:14 pm Reply • Back to Top |
quote: Well, at least you got something right in this thread. Reply • Back to Top |
quote: What a troll. What I have stated is the policy's of the restaurants I have worked in. How am I not right about that...STFU Now your just trolling. I see by your other post, you seem to do a lot of that. Reply • Back to Top |
| that's ridiculous Reply • Back to Top |
quote: See this is what you said. Are we to assume that in this post the split check you are talking about has a restaurant policy of adding gratuity or are you implying that regardless of policy if the "old ladies" ask to split the check you are adding the tip? Because I've been dining a long time my friend and I've NEVER had someone add gratuity for splitting a check. This is the first place I've seen this as a restaurant policy. I'm sure it's out there but I've never seen it. So you need to clarify your post before you start talking about my old wife that you know nothing about. Reply • Back to Top |
Posted by Count Chocula on 5/15 at 9:34 am to Martini Now yall know why I come over here. This whole thread is comic genius. Martini in a technical knockout, 6th round. But I give the new kid credit for hanging thru so many rounds. And Los Lobos, whats ridiculous, my post or the fact that waiters will do this? Reply • Back to Top |
quote: This is what I'm wondering. I've seen a few posters mention this. What freaking restaurants are allowing this? Reply • Back to Top |
quote: most restaurtants gratuity says something to the effect: parties of "x" or more, X% gratuity may be added..." may be added. not will, but may. its MY tip IMO, so i have the option to put it on or leave it off. if you arent sure if the gratuity has been added, you as a customer, reserve the right to ask if gratuity is included. would you buy a car and sign the line without reading the contract/bill or being sure of what youre paying for? This post was edited on 5/15 at 9:53 am Reply • Back to Top |
quote: I'm a black guy. I don't think they'd let me in the club. Reply • Back to Top |
| In the ninety’s when I was waiting table's split checks were a big deal. It was when most checks were still hand written. It was the norm for a table (a lot of times ladies) to come in and after they were finished ask to have the tickets split. A large portion of them would tip poorly or not at all, most complaining that the check took too long to come out. As I thought I stated, restaurants back in the day had policy's to prevent this. Sorry if I was not clear, I at no point was arguing what restaurant policy should or should not be. Just stating how it was when I was in the restaurant business. The menu at one restaurant I worked stated 17 1/2% gratuity will be added to any table 8 or larger and the waiter must be notified of separate checks must before service (paraphrasing)and separate checks will be subject to 17 1/2% gratuity. Reply • Back to Top |
| And Martini, as far as to your old wife. Well you had just called me a call salesman... Don't take offense, my wife isn't exactly a spring breaker herself. I just didn't have any other ammo on you. Now, I feel like this has been going on and on and we both keep restating pretty much the same shite. Can we move on brother... Reply • Back to Top |
quote: I always figured you were Italian. Reply • Back to Top |
quote: On my mothers side. Reply • Back to Top |
Posted by Count Chocula on 5/15 at 10:32 am to djrunner quote:No... please continue. Reply • Back to Top |
quote: He got that part right. Reply • Back to Top |
quote:Actually most restaurants left the auto-grat up to the waiter's discretion when I was in the business in the 90's and early 00's. Customer's didn't know this and would never know unless you told them. It was always a question you pondered when you had the ability to put a grat on a bill or not when I was working. Just like in every aspect of your life, you used prior experiences to determine what you would do and if you would add an auto-grat to the bill. If 8 times out of 10 women over the age of 50 in tennis skirts gave you poor tips, you grat. Wrong or right, that was they way it was. If you have served 1000's of customers, like I had, you generally have a good feel for those that tip and those that don't. Were you always right? No. But 8.9 times out of ten I could guess within 2-3% of what kind of tip I was going to get. The only problem I would ever have with the situation is if you treat the customer differently depending on your perceived expected tip. The only customers I would give preferential treatment to was well tipping regulars. Waiters play by the same rules every body else does. You follow the money, but the same rules of professionalism still apply. This post was edited on 5/15 at 10:49 am Reply • Back to Top • Refresh |
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