If you don't want to work for the tips you get, don't take a tip-based job. Or expect anyone to tip you according to how you treat and serve them.
The standard is obviously there to subsidize poor tipping. Does a server make 18%? If so, they make a lot more than any servers I know. If not, then suggesting an 18% tip is encouraging subsidy, since you are doing so knowing that someone else is going to tip less than the average.
I am not referring to a slow day. I am referring to the cost of meals. If you serve vegetarians all day, your %-based tips are going to be lower for the same amount of work and same level of service, and that's not fair to you. You, and others, keep confusing "higher tips" with "higher percentage tips". If one waiter makes $200/day and another makes $100/day, it doesn't matter what the %s are, the one making $200/day is going to have more money.
Or C: tipped for service, and the waiters level of service is not equivalent to how good his boss thinks he is as a waiter (see elsewhere in thread for alternate definitions of the quality of a waiter, including ability to upsell). Or D: only served vegetarians.
A bellhop makes the same $2.13/hr that a waiter makes. He has the same taxes and benefit costs deducted from his tips. He has to tip out to the lead bellhop, the guy who waves down taxis, and potentially the valet and concierge. His situation is effectively identical to a waiter, except he has far less time to do his job well or poorly and make a good or bad impression. Making inaccurate statements such as two of the three in your last paragraph detracts credibility from the rest of your arguments.
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Date: 2010-08-16 11:18 pm (UTC)The standard is obviously there to subsidize poor tipping. Does a server make 18%? If so, they make a lot more than any servers I know. If not, then suggesting an 18% tip is encouraging subsidy, since you are doing so knowing that someone else is going to tip less than the average.
I am not referring to a slow day. I am referring to the cost of meals. If you serve vegetarians all day, your %-based tips are going to be lower for the same amount of work and same level of service, and that's not fair to you. You, and others, keep confusing "higher tips" with "higher percentage tips". If one waiter makes $200/day and another makes $100/day, it doesn't matter what the %s are, the one making $200/day is going to have more money.
Or C: tipped for service, and the waiters level of service is not equivalent to how good his boss thinks he is as a waiter (see elsewhere in thread for alternate definitions of the quality of a waiter, including ability to upsell). Or D: only served vegetarians.
A bellhop makes the same $2.13/hr that a waiter makes. He has the same taxes and benefit costs deducted from his tips. He has to tip out to the lead bellhop, the guy who waves down taxis, and potentially the valet and concierge. His situation is effectively identical to a waiter, except he has far less time to do his job well or poorly and make a good or bad impression. Making inaccurate statements such as two of the three in your last paragraph detracts credibility from the rest of your arguments.