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Started By
Message
re: Joe's Crab Shack is now the first major restaurant chain to drop tipping
Posted on 11/11/15 at 4:29 pm to DelU249
Posted on 11/11/15 at 4:29 pm to DelU249
quote:
They're just going to raise the prices.
I'm not against it, but what has been accomplished?
I'm not subsidizing non-tippers. People that don't tip should hate this.
0
Posted on 11/11/15 at 4:29 pm to WeeWee
quote:
nothing makes waiters special and nobody is putting a gun to your head to make you stay there
The money is why people stay. $12 an hour isn't gonna make any decent waiter (let alone a great one) stay at a restaurant.
I never thought I was better than anyone else or thought my job was exponentially tougher than anyone else's.
But it's laughable when people say it's an Easy job. It just pays enough for people to put to put up with it (and even then, the money isn't enough to keep you sometimes)
Posted on 11/11/15 at 4:30 pm to wildtigercat93
quote:
Bartending is so much better. "The customer is always right" doesn't apply I've had good managers though that don't care about hurting shitty customers feelings and neither do I
I did both... I generally had no problems with the customers when I bartended. My issue was with the other servers. They would get impatient when they rang in a bar ticket and there were 20 other open bar tickets that I was trying to fill that were rung in before theirs. First come, first serve. Sorry
Posted on 11/11/15 at 4:34 pm to accnodefense
We had a girl at the restaurant I worked with that would try to get out of her closing duties. Because of "feminine issues"
Fair enough. Except she would do it for consecutive days every week to week and a half.
GM told her after a while if she walked out without closing, she was fired. She did and she was.
Fair enough. Except she would do it for consecutive days every week to week and a half.
GM told her after a while if she walked out without closing, she was fired. She did and she was.
Posted on 11/11/15 at 4:35 pm to dcrews
quote:
The money is why people stay. $12 an hour isn't gonna make any decent waiter (let alone a great one) stay at a restaurant.
In college I also worked as a valet.
I worked for 2 companies - One where all the valets on the shift pooled their tips and split them at the end of the shift.
The other valet company I worked for, you made a flat rate based on how much experience you had. You would put your tips in the jar at the end of your shift, you would get a cut of them according to your pay scale, and the rest would be taken by the company.
I made a hell of a lot more money at the first company. When it was really busy, it was nice knowing that you were going to make money off it it. Not so much at the flat rate place, where when it was busy you were working your arse off for the same amount of money you would make as when it was dead. At the first place I'd make over $200 easily on some shifts. At the second place I was capped at $10.58 an hour so for an 8 hour shift I wouldn't even break $100, plus I had to pay taxes on it. There would be nights I'd put over $300 into the jar and only get $70 back.
Posted on 11/11/15 at 4:38 pm to dcrews
quote:
GM told her after a while if she walked out without closing, she was fired. She did and she was.
Yeah people did this, would leave without doing their duties(and since I couldn't leave as the closer until I got checked out by the manager to make sure they were all done, it was me who had to do them). So the managers wouldn't cash them out unless they had my signature.
Then people started forging my signature, so I got a orange colored pen for my signature.
Then they bought their own orange colored pen, so it got to the point where I had to also sign a code word that only me and my manager knew.
Then people would share the code word, and I ended up having to do a general category of codewords that only me and my manager knew. I.e. I would sign my name and then put a Disney Movie underneath it.
It's a shame it got to that point, but instead of letting it get that far why not just fire the signature forgers from the start?
Posted on 11/11/15 at 4:39 pm to Signal Soldier
Free Crab Tomorrow
Posted on 11/11/15 at 4:39 pm to dcrews
The amount of money that waiters make is overstated at most places. They point out that they make $100 on Saturday night but leave out all the slow weekday shifts they work for jack squat.
$12-$14/hr is a good wage at most casual places.
$12-$14/hr is a good wage at most casual places.
This post was edited on 11/11/15 at 4:41 pm
Posted on 11/11/15 at 4:41 pm to Asgard Device
get those tips out of here
Posted on 11/11/15 at 4:41 pm to accnodefense
That's absurd.
They'll go through all sorts of hoops including buying an orange pen to avoid 5 minutes of extra work. Idiots
They'll go through all sorts of hoops including buying an orange pen to avoid 5 minutes of extra work. Idiots
Posted on 11/11/15 at 4:44 pm to Asgard Device
It's the potential though. Even still any server worth their salt, myself included, wouldn't stay at a place that was consistently dead enough so that 12 an hour looked appealing.
Just beating a dead horse I guess, but I'm not a fan of the no tipping strategy catching on at a lot of places
Just beating a dead horse I guess, but I'm not a fan of the no tipping strategy catching on at a lot of places
Posted on 11/11/15 at 4:47 pm to Asgard Device
quote:
The amount of money that waiters make is overstated at most places. They point out that they make $100 on Saturday night but leave out all the slow weekday shifts they work for jack squat.
I was a closer so I preferred the dead nights to the busy ones. They would cut everyone early and so there would only be 2-3 servers left and we would get all the people who came in after that. There would be times I would get more tables after the cuts than before the cuts.
For those who weren't closers, its all about the potential. Even if its slow and you get cut early, you either still made a decent amount on an hourly basis, or didn't make much money but again didn't have to stay long and work a lot of hours.
I'd rather go in knowing there is a chance I can make a lot of money, than go in knowing it will be capped.
Posted on 11/11/15 at 4:49 pm to Asgard Device
quote:
The amount of money that waiters make is overstated at most places. They point out that they make $100 on Saturday night but leave out all the slow weekday shifts they work for jack squat.
$12-$14/hr is a good wage at most casual places.
It's really not. Even at a middle of the road place like Joe's (IHOP , Denny's , Applebees? etc. types would be the bottom), you would have $400-500 weeks on 30-35 hours on average. Not to mention the fact that about 5% of waiters actually claim the entire $500 (it's like getting paid $200 extra under the table tax free after claiming only $200-300). You also get supplemented the extra $2.13 or more. I regularly calculated making $16-20/hr per week. It would be a significant dip.
Posted on 11/11/15 at 4:50 pm to dcrews
he problem with too many servers is a perceived value that just does not match up to my, or many other people's, perception of their value.
In higher end places, value can be provided based on pairings, allergies, special requests, etc.
Otherwise, a system of tableside or pre-arrival ordering using a relative simple cell phone app can provide many people's needs.
I have thought for a while that an ordering app and table prompts for refills would make a most efficient model for many restaurants.
In higher end places, value can be provided based on pairings, allergies, special requests, etc.
Otherwise, a system of tableside or pre-arrival ordering using a relative simple cell phone app can provide many people's needs.
I have thought for a while that an ordering app and table prompts for refills would make a most efficient model for many restaurants.
Posted on 11/11/15 at 4:59 pm to Rouge
quote:
he problem with too many servers is a perceived value that just does not match up to my, or many other people's, perception of their value.
In higher end places, value can be provided based on pairings, allergies, special requests, etc.
Otherwise, a system of tableside or pre-arrival ordering using a relative simple cell phone app can provide many people's needs.
I have thought for a while that an ordering app and table prompts for refills would make a most efficient model for many restaurants.
In theory it makes so much logical sense, especially going to a tipless model for servers. In reality, having people making $2.13/hr or similar whose tips supplement their wages and other wages in the restaurant (bussers, hostess, dish, bar, all depends) who also clean the damn place for $2.13 or similar at the end of the night is probably a net negative. Not only would it probably put you in the red anyways, but it would likely be very expensive to put systems up all over the restaurant. You couldn't just rely on cell phones. Not everyone has a smart phone. Not to mention, it takes away from an "authentic" dining experience.
Posted on 11/11/15 at 5:00 pm to Sparkplug#1
quote:
I enjoy tipping.
Posted on 11/11/15 at 5:04 pm to VABuckeye
quote:
Have you ever been to Europe? The servers get no tips and I've had nothing but great service there.
Cant speak for all of Europe, but in England you can make a career working at a pub. They have way more benefits and access to social welfare. Not the same here. Plus $8/hr there is $14/hr here.
This post was edited on 11/11/15 at 5:07 pm
Posted on 11/11/15 at 5:31 pm to Signal Soldier
I'm lost as to what makes people want to get rid of tipping 
Posted on 11/11/15 at 6:00 pm to MrFreakinMiyagi
quote:
I'm lost as to what makes people want to get rid of tipping
maybe because it's a broken system that doesn't work?
Posted on 11/11/15 at 6:20 pm to bmy
quote:
maybe because it's a broken system that doesn't work?
How is it "broken", and what about it "doesn't work"?
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