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Posted on 6/4/09 at 1:26 pm to nikinik
Nik....I'm sorry I hijacked your thread...I just got carried away. 
Posted on 6/4/09 at 1:37 pm to tavolatim
quote:
exactly...when you get bad service you have had a bad dinner...you don't go back and request another waiter...you just don't go back and you blame the restaurant for bad service....but as stated above you now have control of this...so if you get labeled bad service it's your fault.
i agree; i've worked lots of service oriented jobs where tipping is not a norm. you provide good service to keep customers coming back, to keep your job, and to get raises/promotions. no reason you can't eliminate tipping and have restaurant employees operate under the same incentives as other industries.
Posted on 6/4/09 at 1:42 pm to notiger1997
so after a server tips out about 3-4 % of his tips he is left with about 7 % thanks to Oprah. That means on a 100 check you make 7 bucks, thats total bullshite
Posted on 6/4/09 at 2:35 pm to tavolatim
quote:
I have worked for tips so I tip well...but someone please explain to me why restaurants can't pay their staff like everyone else and just charge me more on the bill...then the servers could pay taxes like everyone else and get us out of Obama's debt...
FICA Tax Tip Credit for the restaurant owners?
Posted on 6/4/09 at 2:41 pm to Will Cover
the additional payroll taxes alone would put most restaurants out of business...if you want to lose half of all the restaurants out there, change the way servers are paid. also, you will end up with a cafeteria mind set in the service side of restaurants.
Posted on 6/4/09 at 2:48 pm to nikinik
quote:I think it's ok to tip 10%, or 0%, depending upon nothing but your wishes. Why the hell do we have to pay for food, which we've already paid for, to be brought to our table. Isn't that the responsibility of the restaurant? Why are we supposed to pay his staff?
"Oprah Winfrey recently advised her listeners to the notion that it is fine to tip10% or less to restaurant servers due to the current economic crisis."
Posted on 6/4/09 at 2:50 pm to Herb
quote:
I think it's ok to tip 10%, or 0%, depending upon nothing but your wishes. Why the hell do we have to pay for food, which we've already paid for, to be brought to our table.
second time this gets used in this thread
:rouge:
Posted on 6/4/09 at 2:52 pm to Herb
This is why Herb.
quote:
the additional payroll taxes alone would put most restaurants out of business...if you want to lose half of all the restaurants out there, change the way servers are paid. also, you will end up with a cafeteria mind set in the service side of restaurants.
Posted on 6/4/09 at 2:55 pm to Dixie
That's quite a jump...some may close but more because they don't want to change the way it's been....Others will open and the change would be a good thing for everyone....but of course it would require a government proclamation which I am sure not advocating....I'm sure you would have a hard time finding a restaurant owner who agrees with my idea....but I think going out to dinner would no longer be a hit or miss thing. I will never go back in Cocodries because of a very rude waiter...I hear the food is great but I will never know...because a worker that I was forced to subcontract failed. Just not a good way to do business...we will cook the food but you must subcontract this person to serve it to you.
Posted on 6/4/09 at 3:01 pm to TigahRag
quote:
heaven forbid, the wait staff take a 5 to 10% "pay cut" like a lot of other people are having to do ... it is certainly better than the alternative which would be to just outright lose your job ... a lot of people right now are avoiding going out to eat for a reason ..
I agree...but they're already going to take a pay cut because of less people coming out to eat. There is no reason to be a cheap arse and not tip for good service just because the economy sucks. If you're that strapped for cash then stay home.
Posted on 6/4/09 at 3:01 pm to tavolatim
PS
Just for an example of how these poor restaurant owners are doing...I heard the bottom line on the new Sammy's in central was 3 million dollars.
The bottom line on the New Don's in Gonzales was 5 million dollars...pretty nice buildings for these poor restaurants that are just getting by.
Just for an example of how these poor restaurant owners are doing...I heard the bottom line on the new Sammy's in central was 3 million dollars.
The bottom line on the New Don's in Gonzales was 5 million dollars...pretty nice buildings for these poor restaurants that are just getting by.
Posted on 6/4/09 at 3:04 pm to Powerman
quote:
I agree...but they're already going to take a pay cut because of less people coming out to eat. There is no reason to be a cheap arse and not tip for good service just because the economy sucks. If you're that strapped for cash then stay home
i have been a lot more lately .. not because of the economy, but because of all the cutting back restaurants are doing around here in quantity and quality of dishes ... when i can make it better at home, that's pretty bad, because i can't fricking cook ..
Posted on 6/4/09 at 3:05 pm to tavolatim
"Porter channeled iconic restaurateurs Alice Waters and Thomas Keller in his proposal to the casual dining staff to replace tipping with a service charge. Waters was first to establish this policy at the esteemed Chez Panisse in Berkeley, and then Keller did the same thing in his French Laundry and Per Se restaurants. Porter's staff was supportive of his idea to impose an 18 percent service fee to be split three-to-one between the front of the house and the kitchen. Only one of his eight servers quit after the new policy was enacted, and his remaining servers acknowledge the elimination of tipping has reduced tension between servers.
The system is obviously working so far for Porter and his staff, but as a customer, would you be turned off by a permanent service fee? "
This is what would happen in most restaurants if you eliminated tipping...call it what you want, your bill would go up 18%, and that would in turn be given to the servers, bussers, kitchen, etc. Compensation will come from the customers whatever way you look at it.
The system is obviously working so far for Porter and his staff, but as a customer, would you be turned off by a permanent service fee? "
This is what would happen in most restaurants if you eliminated tipping...call it what you want, your bill would go up 18%, and that would in turn be given to the servers, bussers, kitchen, etc. Compensation will come from the customers whatever way you look at it.
Posted on 6/4/09 at 3:07 pm to TigahRag
quote:
i have been a lot more lately .. not because of the economy, but because of all the cutting back restaurants are doing around here in quantity and quality of dishes ... when i can make it better at home, that's pretty bad, because i can't fricking cook ..
I refuse to engage in any discussion with you unless you put big tit girl back as your sig pic. You're dead to me now.
Posted on 6/4/09 at 3:07 pm to tavolatim
quote:
Just for an example of how these poor restaurant owners are doing...I heard the bottom line on the new Sammy's in central was 3 million dollars.
The bottom line on the New Don's in Gonzales was 5 million dollars...pretty nice buildings for these poor restaurants that are just getting by.
Maybe top line sales...but not bottom line profit. A really well run Outback only makes 450,000 a year in EBIDTA on 4 million in sales.
Posted on 6/4/09 at 3:11 pm to Dixie
I would come out so far ahead if they just added 18% to my bill...please do it...anyone want to try and guess what kind of money 18% of all tickets would come to for one sat. night at say Ruffino's? Any waiters out there?
Posted on 6/4/09 at 3:11 pm to notiger1997
quote:Un huh! And, if I don't get service, I think twice about going back. Keeping your job is incentive. Supervision of that job is the responsibility of the business. There's nothing to prevent me from paying a server more, if I want to keep them.
Without tipping for a service such as this, you provide no incentive for someone to perform their job better. By just providing a flat rate for some smuck to run your food too you, you end up with worse service than we already have now at many places.
You want to see your cost of a meal sky rocket, just ask a restaurant owner to start having to pay his servers $10 to $15 an hour.
Posted on 6/4/09 at 3:13 pm to Dixie
No...sorry....that was the cost of their two new buildings...3mil and 5 mil
Posted on 6/4/09 at 3:13 pm to tavolatim
quote:
I would come out so far ahead if they just added 18% to my bill...please do it...anyone want to try and guess what kind of money 18% of all tickets would come to for one sat. night at say Ruffino's? Any waiters out there?
3500.00, and that doesn't go very far for an entire front of the house staff
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