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Posted on 1/15/16 at 9:04 am to LouisianaLady
quote:
Personally, I wouldn't be opposed to a cake fee (similar to a corkage fee)
This, and add additional tip to the server equal to 15% of what would of been charged if each person ordered a dessert at menu prices
Posted on 1/15/16 at 9:08 am to bdevill
Most places do not carry a cake that would accommodate a birthday so this is usually acceptable. I actually bring a separate, smaller cake for the staff to eat on if I don't think we will have leftovers. As said before, it is polite to call and ask.
Posted on 1/15/16 at 9:10 am to Tigerpaw123
quote:
and add additional tip to the server equal to 15% of what would of been charged if each person ordered a dessert at menu prices
GTFO with this. ETA: And I've worked for tips, so spare me the "you just don't get it" stuff.
This post was edited on 1/15/16 at 9:12 am
Posted on 1/15/16 at 9:21 am to LNCHBOX
If it's a restaurant with a pastry chef, I can see a substantial fee, to discourage the practice or just flat out deny the request for outside food to be brought in.
Posted on 1/15/16 at 9:25 am to LNCHBOX
quote:
GTFO with this.
ETA: And I've worked for tips, so spare me the "you just don't get it" stuff.
I have never worked for tips and am usually non supportive of servers bitching, but in this case they are doing significantly more work and should be compensated for such
Posted on 1/15/16 at 9:45 am to Tigerpaw123
quote:
I have never worked for tips and am usually non supportive of servers bitching, but in this case they are doing significantly more work and should be compensated for such
I don't know about 15% per person as "if" they got a dessert..
I'd say just charge the cake fee, and then the party tips their normal % based on the total (including that fee). Basically, just treat the fee as if it was an item on the bill and tip that way.
Posted on 1/15/16 at 9:55 am to bdevill
Don't see the big deal. If you're going to bring one, it is courtesy to call and clear it with the restaurant. Then they charge a fee per slice. No biggie.
Posted on 1/15/16 at 9:57 am to LNCHBOX
quote:
GTFO with this.
At a minimum I would tip a little extra.
Depends on the situation and if the server is doing a lot of extra work. Also, depends if you are hanging around keeping the table from turning.
Not much different than if you bring in your own wine you should consider tipping an appropriate amount on what that might might have cost.
This can go many different ways and there is no wrong answer. Just do what feels right.
I'm sure you will disagree and this will go to 12 pages though.
Posted on 1/15/16 at 10:00 am to notiger1997
quote:
Not much different than if you bring in your own wine you should consider tipping an appropriate amount on what that might might have cost.
DO I have to factor in the 4 to 5 times markup before I give this tip? For example, say I bring in a $50 bottle. Do I need to tip on an extra $200, basically another $40 just because? Even after paying a cork fee? Not happening. quote:
I'm sure you will disagree and this will go to 12 pages though
It's part of a server's job. IF the restaurant has been compensated however they needed to be, and you give a reasonable tip based on your bill, they have nothing to complain about.
Posted on 1/15/16 at 10:07 am to LNCHBOX
quote:
Even after paying a cork fee?
I'd treat that like I said above with the cake fee. Treat the corkage fee as an item on the bill and then just tip on your total as you normally would. Believe me, any server will be perfectly happy with that.
I rarely tip 20% anyway (always 30%+.. really just whatever number I think "looks good" is the extent of my math), so they'll never know the difference.
Posted on 1/15/16 at 11:21 am to LouisianaLady
I'm trying to think if I've ever brought a birthday cake to a restaurant. I know right before we started dating, my wife threw her mom's 60th birthday party at Superior Grill and they had a cake.
I think it's perfectly fine if a restaurant doesn't have much in the way of desserts. But you should check first and you should toss a couple of extra bucks the server's way (and offer them some cake). And if a restaurant owner has a problem, he should say things like "We have an excellent selection of desserts. Matter of fact, we will provide one free dessert.
I think it's perfectly fine if a restaurant doesn't have much in the way of desserts. But you should check first and you should toss a couple of extra bucks the server's way (and offer them some cake). And if a restaurant owner has a problem, he should say things like "We have an excellent selection of desserts. Matter of fact, we will provide one free dessert.
Posted on 1/15/16 at 11:42 am to bdevill
Appears it's not the concept that they are mad about. It's the cakes themselves.
Screw these people.
quote:
And while no one is really going to mind if these abominations are eaten in the privacy of your own home
quote:
yet they undermine it by bringing in the world's most hideous cakes."
quote:
The duo have started posting all the ugly cakes that customers bring in on their Instagram account.
Screw these people.
Posted on 1/15/16 at 11:50 am to AlxTgr
quote:
Screw these people.
I think they just find it funny. People are always finding shite to be offended over.
One time I had a customer ask me for a side salad without lettuce. Our salads came with a cucumber, two tomato wedges, shredded cheddar, and a pickle spear. She wanted all of those things without any lettuce. In the bowl, it looks hysterical.
I snapped a photo and Instagrammed it. Even the customer thought it was hilarious. She called herself ridiculous several times.
Posted on 1/15/16 at 12:37 pm to bdevill
I just hate it because everytime I see someone walk in with a cake and presents it will be a longer wait to sit and eat
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