re: Here is yet another discussion on tips

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.

"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.

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Well, at least you got something right in this thread.

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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.

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Ex waiter here, fine dining BR area. It's been a few years, but it is not uncommon for split checks to have the waiters judgement on wether or not they add tip. I did it all the time to tables of ladies, the older the ladies the better chance I added it. Why, because in my experience they were horrible tippers. Missing out on an extra 5% was drowned out by the $2 tippers that would squat on you the entire lunch. If you are such a big tipper, just add it to the 20%. That's what I do.

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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.

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I have never seen a restaurant establish a policy that allowed the waiter to add the tip at the waiter's discretion.

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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?

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.

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I'm a black guy

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I always figured you were Italian.

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Can we move on brother...

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No... please continue.

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This is what I'm wondering. I've seen a few posters mention this. What freaking restaurants are allowing this?

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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.