re: Warren Sapp is a cheapskate

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The pay difference between cooks and servers is why if you were to walk into the kitchen of most popular restaurants in BR you would see what the OT considers either
A) illegal immigrants
B) uneducated hoodlums

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this is because of the low pay.

Years ago it was a good mix. Mostly black cooks for prep and lunch shift mostly white cooks at dinner shift.

I was with a few different places.
The only Hispanics we ever had were dishwashers.

Most of the coworkers were college students.

The really good cooks who want to prove themselves and move up never stay at a place long because it's hard to get a raise in cooking. The easiest way to get a raise is to apply somewhere else and ask for more.

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The pay difference between cooks and servers is why if you were to walk into the kitchen of most popular restaurants in BR you would see what the OT considers either
A) illegal immigrants
B) uneducated hoodlums

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how many girls do you see in commercial kitchens?

"my feet hurt", "why do I have to roll silverware, can't they get the dishwasher to do it after they finish washing dishes?"

cooks come in and prep, then cook, then clean 8 hours

waitstaff comes in 30 mins before, does a 3.5 hour shift, makes twice what the cook was paid, then change into dance club gear and bounces.

What did the first response in this thread say?

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What did the first response in this thread say?

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racial stuffs, tipping & swimming

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"They don't tip anyway"

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I always find this mindset interesting.

It is very obvious when a waiter or waitress doesn't want to be bothered with me or my party. I don't care about your past experiences or perceptions. When I sit down at a bar or restaurant I expect to be treated well with respectable service.

If I get shitty service then I am going to reciprocate with a shitty tip. If that helps to reinforce a certain mentality or continue the cycle then so be it.

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I'm probably in the minority, but if I heard this, I would probably tip something exorbitant like 30-40%. To me, that's a much better "frick you" than simply reaffirming their assumption.

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No way, I understand what you are saying, but I'm not going to tip exorbitantly out of black guilt.

However, I'm perfectly fine with a frick you. I'm an a-hole

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maybe it was the margarita pizza that disappointed him.

sounds fricking disgusting.

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fricking idiot

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I think we've all done a no tip for bad service.

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actually no

I tell them, I am leaving you this tip, so you don't think that I'm complaining to justify not tipping, and I will refuse any comps because that's not what I am after....I want you to know that I am in earnest, displeased and, I want no recompense for my displeasure, only to tell you that I will not be back for the following reasons.

trash will say "doesn't matter, got paid"....but for someone who cares about what people think about him/her...my hope is that my words haunt them to do better.

Or maybe bartenders and waitresses should realize it's not a $500 a night job. Carrying food and taking a beer out of a refrigerator doesn't take a specialist.

Or maybe you should realize they normally don't work 40 hour weeks only 30-32 and that's considered full time. So that's basically 4 shifts with 2 shifts possibly being a "good" shift. On bad shifts you might make up to $100 depending on where you work what section, etc. Good shifts double and triple that but usually they work their arse off. All in all servers don't make but 300 to 1200 a week depending on a lot of factors and usually receive no check because it all goes to taxes.

Ok now I'm just talking in general and not really responding to you JG77056.

Personally I tip 30% for great service and 15% for bad. I can never bring myself to not tip. Guess it's because I worked in the service industry for 5 years (all bartending, mostlty casino). For OT ballas y'all sure are cheap.