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re: Has 20% become the new standard for tipping?
Posted on 7/7/18 at 5:21 pm to tigerpimpbot
Posted on 7/7/18 at 5:21 pm to tigerpimpbot
15% is plenty.
Figure a 6 hour shift, 4-10 on a weeknight. You have a 6 table section of you're worth a shite. You average 4 or 5 people a table and a 60 to 75 dollar ticket. You flip your section twice so three seatings. Three times 75 times 6 tables. That's 1350 in sales and at 15% gratuity the server leaves with $200. Figure an hour for sidework, so on a 7 hour shift that's almost $29 an hour. On friday and Saturday, you flip your section three times, so 6 tables times 75 times four seatings. That's 1800 dollars in sales, and with 15 percent gratuity, the server leaves with $270 on the night. Add an hour for sidework, so 7 hours divided by $270...that's almost 40 bucks an hour.
Two nights a week at $200 plus two nights a week at $270 is almost a grand a week cash on around 30 hours. There are a lot of people who work 40 hours a week who don't see a grand a week...cash no less.
Remember this is off around 15 bucks per person, which is very modest.
The keys are to work in a place you can serve this many tables and be good enough to actually EARN fifteen percent from your tables.
Obviously waiting tables doesn't work if you're accustomed to participation trophies.
Figure a 6 hour shift, 4-10 on a weeknight. You have a 6 table section of you're worth a shite. You average 4 or 5 people a table and a 60 to 75 dollar ticket. You flip your section twice so three seatings. Three times 75 times 6 tables. That's 1350 in sales and at 15% gratuity the server leaves with $200. Figure an hour for sidework, so on a 7 hour shift that's almost $29 an hour. On friday and Saturday, you flip your section three times, so 6 tables times 75 times four seatings. That's 1800 dollars in sales, and with 15 percent gratuity, the server leaves with $270 on the night. Add an hour for sidework, so 7 hours divided by $270...that's almost 40 bucks an hour.
Two nights a week at $200 plus two nights a week at $270 is almost a grand a week cash on around 30 hours. There are a lot of people who work 40 hours a week who don't see a grand a week...cash no less.
Remember this is off around 15 bucks per person, which is very modest.
The keys are to work in a place you can serve this many tables and be good enough to actually EARN fifteen percent from your tables.
Obviously waiting tables doesn't work if you're accustomed to participation trophies.
1
Posted on 7/7/18 at 5:21 pm to LuckyTiger
quote:
Not for me. They get a standard 15. If they were really good, they get 20. If they sucked, they get 10. Only a couple occasions in my life did I have to leave nothing.
Same here. Maybe 20% at lower end restaurants.
Posted on 7/7/18 at 5:21 pm to Parade Grounds
quote:
If the service was good and you dont leave 20% you are cheap and should stop going out to eat
Why is 20% the standard?
Posted on 7/7/18 at 5:22 pm to tigerstripedjacket
Ah, the weekly tipping thread that will go 10+ pages and identify all the trashy poors who refuse to acknowledge their flippant disregard of societal norms.
20% has been the standard for over a decade for good service, FWIW.
Every time you leave less than 20%, your server is wondering what they did wrong, or else hates your guts because they know they did nothing wrong but you decided to cheap out anyway.
20% has been the standard for over a decade for good service, FWIW.
Every time you leave less than 20%, your server is wondering what they did wrong, or else hates your guts because they know they did nothing wrong but you decided to cheap out anyway.
Posted on 7/7/18 at 5:25 pm to Tuscaloosa
quote:
Every time you leave less than 20%, your server is wondering what they did wrong,
If they’re expecting 20%, they should be wondering why they decided to become a waiter
Posted on 7/7/18 at 5:27 pm to browl
quote:
Figure a 6 hour shift, 4-10 on a weeknight. You have a 6 table section of you're worth a shite. You average 4 or 5 people a table and a 60 to 75 dollar ticket. You flip your section twice so three seatings. Three times 75 times 6 tables. That's 1350 in sales and at 15% gratuity the server leaves with $200. Figure an hour for sidework, so on a 7 hour shift that's almost $29 an hour. On friday and Saturday, you flip your section three times, so 6 tables times 75 times four seatings. That's 1800 dollars in sales, and with 15 percent gratuity, the server leaves with $270 on the night. Add an hour for sidework, so 7 hours divided by $270...that's almost 40 bucks an hour.
Your numbers are WAY off. Unless you’re working at Waffle House or closing the restaurant, you’re not working a 6 table section. Many companies also have policies that don’t allow their servers to take on more than 14-16 guests at a time. From experience and just for example, that includes every Landry’s owned restaurant in the country. Morton’s, Chart House, McCormick’s, Saltgrass, etc...
You’re also leaving out the mandatory tip out that comes out of the sever’s tips but is based on sales. That number ranges from 3-5%. So subtract that from your “plenty” 15% and they’re taking home 10-12%.
Again, way way off on those numbers.
Posted on 7/7/18 at 5:28 pm to tigerstripedjacket
i ALWAYS tip 10% rounded up to the nearest dollar amount and thats it, if i dont get good service they get nothing.
if anyone has an issue with them not making enough money with only 10% tip, then they need to demand they pay their workers minimum wages, its not "my" job to pay a waitress her salary.
the "real" issue in when in the hell someone decided they dont have to pay fair wages, THAT is the REAL problem
they need to be paid minimum wage for every hour worked and then tips are extra on top of that
if anyone has an issue with them not making enough money with only 10% tip, then they need to demand they pay their workers minimum wages, its not "my" job to pay a waitress her salary.
the "real" issue in when in the hell someone decided they dont have to pay fair wages, THAT is the REAL problem
they need to be paid minimum wage for every hour worked and then tips are extra on top of that
This post was edited on 7/7/18 at 5:31 pm
Posted on 7/7/18 at 5:28 pm to southernelite
quote:
If they’re expecting 20%, they should be wondering why they decided to become a waiter
They are trained to expect 20% for good service, because that’s a social norm. It’s been that way at least since I was waiting tables back in the mid 2000s.
Posted on 7/7/18 at 5:29 pm to keakar
quote:
i ALWAYS tip 10% and thats it, if i dont get good service they get nothing.
if anyone has an issue with them not making enough money with only 10% tip, then they need to demand they pay their workers minimum wages, its not "my" job to pay a waitress her salary.
the "real" issue in when in the hell someone decided they dont have to pay fair wages, THAT is the REAL problem
Then you’re a piece of shite that is hated by literally every single person who has ever served you, and you’re wasting their time by sitting in their section. Stay home.
Posted on 7/7/18 at 5:33 pm to keakar
quote:
i ALWAYS tip 10% rounded up to the nearest dollar amount and thats it, if i dont get good service they get nothing.
if anyone has an issue with them not making enough money with only 10% tip, then they need to demand they pay their workers minimum wages, its not "my" job to pay a waitress her salary.
the "real" issue in when in the hell someone decided they dont have to pay fair wages, THAT is the REAL problem
they need to be paid minimum wage for every hour worked and then tips are extra on top of that
yeah you are a complete dick bag, you're probably the guy that writes "get a real job" on the receipt
Posted on 7/7/18 at 5:35 pm to Tuscaloosa
So wait a minute. Restaurants make policies because servers are incapable of giving appropriate service to more than 14 people at a time and suddenly I have to subsidize their shortcomings or poor career choices?
Sorry it doesn't work that way. And Morton's? Uuhhh the table is going to quadruple sales from 75 for a four top.
And my numbers are fine. You want a 5 percent tipout factored in, fine...add bar sales to the ticket too. Not sure where you were that the standard is 20 percent almost 20 years ago. That's ridiculous.
If you're a waiter and you don't leave with a couple hundred bucks each weekend night and at least 75 bucks each weeknight you're doing it wrong. This is still plenty of money and think, some of the tables might think 20% is appropriate, so that's still about 700 bucks a week cash.
You sound like a McDonalds worker who wants 20 bucks an hour.
Sorry it doesn't work that way. And Morton's? Uuhhh the table is going to quadruple sales from 75 for a four top.
And my numbers are fine. You want a 5 percent tipout factored in, fine...add bar sales to the ticket too. Not sure where you were that the standard is 20 percent almost 20 years ago. That's ridiculous.
If you're a waiter and you don't leave with a couple hundred bucks each weekend night and at least 75 bucks each weeknight you're doing it wrong. This is still plenty of money and think, some of the tables might think 20% is appropriate, so that's still about 700 bucks a week cash.
You sound like a McDonalds worker who wants 20 bucks an hour.
This post was edited on 7/7/18 at 5:43 pm
Posted on 7/7/18 at 5:35 pm to Tuscaloosa
quote:
It’s been that way at least since I was waiting tables back in the mid 2000s.
Growing up in late 80’s early 90’s I was taught the norm was 15%. In my opinion it has migrated to 18-20% because the majority of society can’t calculate 15% of a bill quickly in their head versus just doubling the tax.
Posted on 7/7/18 at 5:36 pm to Parade Grounds
quote:
If the service was good and you dont leave 20% you are cheap and should stop going out to eat
Then it goes to what is good service??
If I ask for lemon when I order my drink, and I dont get it...lower the tip a point...do I not have the right to go eat out?
What if I add a mental note point if i'm brought a plate of lemons initially??
Is that fair, and have your permission to go out to eat??
I'm a solid tipper. I bartended thru college, but still. I remember we had a $1.50/domestic longneck night in college. If you were paying cash it was $2/per essentially cause those 2 qtrs were going in the tip jar. If they didnt....good luck getting your next round...
This post was edited on 7/7/18 at 5:41 pm
Posted on 7/7/18 at 5:36 pm to tigerstripedjacket
If you're too cheap to tip 20% then you're probably too cheap to be going out to eat. Unless the service sucks I'm always tipping at minimum 20%.
The difference between leaving 15% and 20% generally means a difference of $6 or less, and to the people serving you that 15% to 20% difference usually means a whole helluva lot more to them than the extra $1-$6 dollars to you.
That's their job, livelihood, way they get by for school, whatever it is their reason they are working for tips. And don't fault them because you disagree with the American tip system. It's not their fault so don't be a cheap arse, it's probably less than $6 anyways.
The difference between leaving 15% and 20% generally means a difference of $6 or less, and to the people serving you that 15% to 20% difference usually means a whole helluva lot more to them than the extra $1-$6 dollars to you.
That's their job, livelihood, way they get by for school, whatever it is their reason they are working for tips. And don't fault them because you disagree with the American tip system. It's not their fault so don't be a cheap arse, it's probably less than $6 anyways.
Posted on 7/7/18 at 5:38 pm to Tuscaloosa
quote:you think I care that some waiter that I will likely never see again hates me?
Then you’re a piece of shite that is hated by literally every single person who has ever served you, and you’re wasting their time by sitting in their section. Stay home
Posted on 7/7/18 at 5:39 pm to Parade Grounds
quote:naaaa. Not worth my time
you're probably the guy that writes "get a real job" on the receipt
Posted on 7/7/18 at 5:41 pm to browl
quote:
And my numbers are fine.
They’re not even close.
quote:
You sound like a McDonalds worker who wants 20 bucks an hour.
I started at Applebee’s, made my way to a chain steak house, and finished undergrad in 2009 working in a high end steak house. I’ve served and bartended pretty much the entire range of possible class scales of restaurants. Your numbers are way off for the vast majority of servers. As in, not even close.
Again, if you folks want to ignore social norms, that’s fine. But either just stay home, or at the very least - lose the attitude that you’re doing servers a favor by tipping a whole 15%. Lah tee dah.
This post was edited on 7/7/18 at 5:44 pm
Posted on 7/7/18 at 5:42 pm to Rouge
quote:
you think I care that some waiter that I will likely never see again hates me?
You should have enough respect for yourself and your family, and enough class to care about the people around you.
Again, violate all the social norms you want. Just stay home to do it.
Posted on 7/7/18 at 5:49 pm to Tuscaloosa
You know what's funny? Generally over the last say 15 or 20 years, there has been a drastic decline in quality of service in most all restaurants outside of fine dining. If my numbers are really that far off per you claim (he he yeah right), maybe the servers should do a better job.
The numbers I offered are still realistic. And the bad slow night numbers I offered are also realistic.
Note that what I maintain here is a 15 percent standard. That's a baseline at my table, meaning poor service or stellar service will yield a different result. Sorry, a server isn't starting at 20 percent in a $15/person "restaurant".
I'm trying to refrain from busting your chops for not walking out on Friday nights with a couple hundred bucks cash in your pocket.
Using my example of a 15 buck per person ticket, that coincides with you working at applebees. What did you take home on an average weeknight? Weekend night?
The numbers I offered are still realistic. And the bad slow night numbers I offered are also realistic.
Note that what I maintain here is a 15 percent standard. That's a baseline at my table, meaning poor service or stellar service will yield a different result. Sorry, a server isn't starting at 20 percent in a $15/person "restaurant".
I'm trying to refrain from busting your chops for not walking out on Friday nights with a couple hundred bucks cash in your pocket.
Using my example of a 15 buck per person ticket, that coincides with you working at applebees. What did you take home on an average weeknight? Weekend night?
This post was edited on 7/7/18 at 5:57 pm
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