Part of a servers job is to figure out the needs of the table before them. If it's a table who wants you to take there order, fill there drinks and other wise be absent...that's what you do. If it's a table that wants you to describe each dish and suggest a beer or wine to go with it...that is what you do. All the extra knowledge you are required to learn at more expensive "higher quality" restaurants is just to arm you with the knowledge you need for the customers who do want that level of service. Servers who can't handle the basics (taking order, prompt food service and drink refills, secondary services) shouldn't be a candidate to work at the higher end restaurants.
Being able to upsell is a great way to make more money for yourself and the restaurant. These are the most valuable servers to the restaurant. The bill is what you base the tip off of...higher ticket average...higher tip. If you don't want to tip what's expected, don't eat there. If you got bad service, you shouldn't tip 20%. If the server satisfied your needs tip 15%-20%. If they were exceptional give them more. When I served I could honestly say my tip average was 15%-18%. Some 20%,some 10%, every once in awhile more or less, but it always seemed to average out at about 15%-18%. For every shitty table, you get a good one.
How you keep customers coming back is by giving them the type of service they want. If they like you, they are more likely to get that dessert or come back and get the expensive steak and ask for you. I will say that guests do appreciate when you go the extra mile and make that perfect pairing or suggestion. They DO tip more.
It's not the right thing to do, but when a server has to decide on how to prioritize the 10 million things they are doing at once on a busy night, a lot of servers will pick the higher ticket table if they are "in the weeds" and can't give equal service to all tables. In the long run, they make more money and make more money for the establishment. In the end it's all a number game.
A server will make more money serving a table drinking wine, eating a meal and having dessert then a table drinking water and eating a salad. So you should actually think of it this way. You are renting that table. You are taking up a spot where someone might have been drinking and eating a $20 steak. Not saying you should tip on your $30 bill as they would have on there $50 or $100, but it would be rude if they gave you good service to slight them just because you didn't need there wine knowledge. If they treat you shitty, by all means tip them adequately.
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Date: 2010-08-16 05:35 pm (UTC)Being able to upsell is a great way to make more money for yourself and the restaurant. These are the most valuable servers to the restaurant. The bill is what you base the tip off of...higher ticket average...higher tip. If you don't want to tip what's expected, don't eat there. If you got bad service, you shouldn't tip 20%. If the server satisfied your needs tip 15%-20%. If they were exceptional give them more. When I served I could honestly say my tip average was 15%-18%. Some 20%,some 10%, every once in awhile more or less, but it always seemed to average out at about 15%-18%. For every shitty table, you get a good one.
How you keep customers coming back is by giving them the type of service they want. If they like you, they are more likely to get that dessert or come back and get the expensive steak and ask for you. I will say that guests do appreciate when you go the extra mile and make that perfect pairing or suggestion. They DO tip more.
It's not the right thing to do, but when a server has to decide on how to prioritize the 10 million things they are doing at once on a busy night, a lot of servers will pick the higher ticket table if they are "in the weeds" and can't give equal service to all tables. In the long run, they make more money and make more money for the establishment. In the end it's all a number game.
A server will make more money serving a table drinking wine, eating a meal and having dessert then a table drinking water and eating a salad. So you should actually think of it this way. You are renting that table. You are taking up a spot where someone might have been drinking and eating a $20 steak. Not saying you should tip on your $30 bill as they would have on there $50 or $100, but it would be rude if they gave you good service to slight them just because you didn't need there wine knowledge. If they treat you shitty, by all means tip them adequately.