re: Q&A with Jamal Adams courtesy JetNation

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Q: Are you a lousy tipper too?

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He should have been like "why, because I'm black?"

He was probably at the table for an hour. $15 for that level of service is appropriate. The waiter probably had a few more tables and made more than half of us during that hour of work. I don't see the problem and think other factors should go into the tip other than % of the total bill.

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then pay them more money. You're the cheap one.

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You took the words out of my mouth, comment on how someone should tip your workers but saying that their check is literally $0 after taxes

He's like a rich-man's Roman Harper (who was a pro bowler, fwiw) whoncan pass defend.

Great pick. Best safer in the draft.

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then pay them more money. You're the cheap one.

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If restaurants did that, the meals would cost more and you wouldn't go out to eat. And by cost more, they might double versus you just paying a dang 18% tip. This is literally your exact argument against raising the minimum wage.

So as we see clearly, as usual, you r types just want to have your cake and eat it too.

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It really shouldn't matter that much. When you are Jamal Adams, you will get good service, but thaw last thing you need is people giving you bad press because you're a lousy tipper.

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You think the average female waitress knows who Jamal Adams is?

And this wasn't some complaint or some waiter posting something on social media trying to embarrass him. It was just Jamal being candid in an interview and a bunch of posters on a message board feel the need to judge him and question how he should spend his money.

Maybe his bill was $100.85 before tax. Maybe he doesn't tip on tax. If the tax was 9% that's about $109.93, then you add in the $15 tip it's $124.92.

In his mind $15 is right at 15% tip.





ETA:

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If restaurants did that, the meals would cost more and you wouldn't go out to eat. And by cost more, they might double versus you just paying a dang 18% tip. This is literally your exact argument against raising the minimum wage.

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It's only 1 example, but it does not have to be that way LINK

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Unlike other restaurants that have eliminated tipping, Bar Marco will not be adding in a service fee or raising their prices. Instead, the co-owners are hoping to grow revenue by expanding their menu, increasing the number of covers they do in their wine room, and upping the number of events they host.

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you don't tip on the tax. That the government reaching into your pocket (again) and the server shouldn't get a percentage of that.

The tip is most properly calculated on the cost of the meal, not including tax.

And tip well, please, because servers get paid less than minimum wage and tips are a huge portion of their income.

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Not the way it works. If he unilaterally and without market demand paid them a higher salary he would end up pricing himself out of the market.

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Please, no logic on the internet. Its easier to type a sarcastic comment and downvote someone.

I waited tables for years, putting myself through college, and some grad school. People can say all day, that if you don't like your job quit. While that is true, most college kids have to work in the restaurant because it's one of the only jobs you can have with some flexibility in work schedule. You can call in, or make the type of relationships to have someone cover for you if you need a shift covered. Or sometimes, you even have to pay money out of your own pocket for someone to cover your shift.

You should not just tip because it is expected, but if you do not have a problem with the service then yes you should. If you just want the food, you can order to go. You aren't just paying for the food, you're paying for the experience. To be waited on, to rent the table space, refills, food running, accuracy, etc.

If you do not want to tip, order to go, and bring your arse to the park and picnic. If you think you shouldn't pay for the tip, but the restaurant should, then do not gripe about the 20 percent raise in prices.

Generous people have to make up for the cheap ones.

If you hate the system, then next time you go out to eat, feel free to openly harass the type of customer that complains only to get food for free. The servers only make 2.13 an hour partially because of food comps.

There is a sub group of people who go out to eat, specifically looking to gripe, cause a scene and deride the server because it is rewarded with free desert, or comped food. I had tables that would eat 90 percent of their food, then pluck out an eyebrow hair of their own, place it in the corner and refuse to pay. I have seen people order filets well done, then refuse to pay because the steak was not thick and therefore had to be a ribeye when filets are supposed to be fat (when you cook filets well done they taste like shite, and you cook all the water out, so it looks like a dehydrated turd).

These cheap leeches screw up the system and unbalance the scales. Anytime I go out to eat now and a customer is just being a dick(sometimes valid, but in the case where it is clearly invalid) I call them out verbally and give them some of their own medicine.

15 on 125 is shitty, especially for a 6 top, and from someone who is not struggling financially.

That said, he seems to be a great guy, and honestly, at this point, he probably is just ignorant to the process. I believe everyone should have to work in intensive customer service for at least 6 months of their lives. Perspective is good for us all. I have worked blue and white collar jobs, worked behind desks, in sales, but also as a shop foreman in steel toe boots in 120 degree shop with no ac through the summer. We all should work menial jobs for perspective to work harder for better, and lend perspective for those who struggle.

Hopefully, he continues to be prudent with his cash, and is very successful, and gains some insight for those who work hard and struggle to put themselves through school.

It's always fun when you are top notch, perfectly accurate, and on point, but you make less than the dumb waitress with her shirt unbuttoned who didn't know the difference between a pork porterhouse and the 20 oz porterhouse steak