Tipping, Part 2: Answers for Readers

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Even in states where servers make minimum wage, say, $8/hr. as in CA, it's important to realize that that's the same wage as the guy cleaning the bathrooms or washing the dishes makes -- nothing against those people, but they're obviously not skilled and would rarely have any idea how to serve guests as a professional server would. The difference in pay (and skill level) is made up for by tips, and consumers who are not willing to tip at least 15% for decent service should consider how they would feel if the dishwasher came out and tried to explain them the menu, take and serve their order, and was the one entrusted with providing you the service to enable you to enjoy the meal that's costing you $90 for two -- and I'm only talking about a moderately priced restaurant here.
Like it or not, restaurants pay servers what they pay them -- not much -- and no amount of wishing it was different will change that. Servers and bartenders work primarily for tips, and in more expensive areas (CA, a lot of the East Coast, etc.) no one can survive on $8 or $10 or even $12 an hour. These people who are servers are there at their jobs because of the tips. Without that 15-20 percent, establishments would never be able to keep *any* semblance of qualified staff.
The argument that establishments should pay servers more doesn't change anything. They won't, but even if they did, they'd pass it along in higher menu prices. Europeans pay it as well with the mandatory service charge. Consumers will always pay for service one way or the other -- with the unique exception of consumers (American or foreign visitors) in America who simply refuse to tip or tip poorly. And in the end, such cheapskates will, once servers learn to recognize them, shoot themselves in the foot because of the deliberate poor service they'll receive that always eventually goes to those who seem to demand it but are not willing to pay for it.
To reiterate, though, servers will not work as servers if they are not paid commensurately. Whether their pay is collected through higher menu prices and/or service charges and then redistributed back to the servers or they're paid directly by customers through tipping, the customer will always be the one who pays for service. It's just handled differently in different places. And in the US, in about 99% of places, unless there's a large-party gratuity added to the check, it's done through tipping.
Admittedly, I didn't mince words here....but this is the real bottom line. I've been in hospitality management for 15 years after 19 years as a bartender and sometimes food server. I can say with absolute certainty that anyone who does not accept my point of view is simply not seeing things for what they really are....and trust me on this -- it's that way *everywhere* in the US where there are servers and bartenders who are working for tips.

zapatos espinados of CA 8:42AM August 13, 2008

As someone who spent 15-20 years in the Service Industry, I believe tipping is not only advised but very much needed. Many people in the Restuaraunt Business, Taxi's, Hair Stylists, Nail Salons, Dry Cleaners and the list goes on and on... These people need as much money as the next individual and sometimes more! Alot of kids in College, single Mothers, people forced to work at a lower wage than the CEO's and Business Managers also need as much money to survive. With the continuous climb of Healthcare in America, and Gasoline, Food, Heating & Cooling costs, etc...) how is one to expect to live and pay back school loans, credit card bills, doctor bills, get a mortgage on a house, raise children, pay for daycare and the list goes on and on again! I do believe an education can help immensely but some people also need to pay for their own schooling and babysitters, rent and other incidentals. Maybe we should look at how money hungry and greedy our society has become!

of CT 9:03PM March 13, 2008

People keep on saying that it is bad that the food industry does not pay the workers more, however that is how it is in the States. This does not mean that you should not tip. If you tip under 15% and there was not something so bad to speak to the manager you are just cheap. If you do not want to tip don't go. 20% is the tip I use and have since I was under 18. If someone that only has about $25 for a week can do it so can everyone else.

of 2:14PM January 24, 2008

if the employers would pay a decent wage to the workers, they would not have to depend on tips to make up the difference in pay. I think it's a shame they can get away with paying those terrilbe low wages and expect their customers to make up the difference

Sherry Soltis of TN 10:47AM January 24, 2008

While I use % as a guide, I feel it more fair to tip on meal or courses in a meal. Why give a less tip for hamburger than for a filet mignon? Than for a glass of water or a glass of wine? The server did the same work. If I get soup and and entree and desert I will base my tip on the fact that the server made 3 trips, regardless of the tab total. And, of course, the amount will most depend on how good teh service was.

Fred of CT 10:41AM January 24, 2008

Sign in a Bar, TIPPING is not a city in China. I guess,where does it stop. The garbage men,lawn care,poolcare and parking lot attendant points to a spot to park your car and expects a tip.
It seems as if everyone has a hand out for a tip today and some are so bold as to ask for more.

Ron of FL 12:01PM January 23, 2008

I grew up in the service industry. I have been out of it for 20 years. I think it is criminal that restaurants and bars can get away with paying their workers only 2.125 an hour.
If, as a customer, you are not willing to tip 15% for average service, 10% or lower for poor sevice, and 20% or more for outstanding service, might I suggest you order your next meal from a clown in a drive thru?
If your bill is $100, your server pays $4 (roughly) in taxes regarldess if you tip or not. So, if you are one of those consumers who feels he or she does not need to tip, remember you cost your server money by sitting in their section.
I once had a regular at a bar ask me why I take care of EVERYONE before him. I responded candidly, because most of them tip me more in one night than you do during an entire week. I can always keep myself busy at this job. There is always something for me to do this second. If you want me to rearrange my priorities, then give me a reason to do so.
When I was a server I had to tip the bus staff, the bar staff, and in some instances, even the host staff. Read that HAD to. It was cumpulsary. Lawsuits have changed that now, but it is no different in reality. If you do not tip the host staff well you get nothing but kids at your tables. If you do not tip the bar staff well, your drinks take 10 minutes to get made, or the tickets get lost all together. And if you do not tip the buss staff,well your tables do not get cleaned.
Please do not think you are the only thing your server has to do. They have to do many, many things in the restaurant that do not provide tips...like wash and sort silverwear, roll silverwear, run other people's food, clean the floors, etc.
I would also like to point out that I have NEVER worked in a bar or restaurant that gave a crap about labor laws. I have never had a break in the service industry unless my shift was longer than 12 hours...even then, I usually ended up eating dinner while serving guests.
A server who makes $100 in a night pays out between $15 and $20 in tips to other emplyees in the building. As a server working full time I NEVER picked up a paycheck for more that $10. The vast majority of my paychecks were $0.00, and I owed money to cover my payroll taxes.
One additional note...if you take up a server's table for an hour during rush time and have oly ordered coffe and dessert, tip like you ate an entire meal. Otherwise, you have made your server loose money.

Scott Marks of KY 10:46AM January 23, 2008

Tips of this magnitude essentially price me and my family out of the possibility of a vacation or more than a once a year or so trip to a nice restaurant. I'll be frank one of the reasons we go to McDonanlds is because the bill is the bill, you don't have to add on another 10-20%. I am frustrated with this whole industry. Let tips be what they once were, an unexpected and wonderful surprise for a job well done, not part of the worker's pay.
If that raises the prices, so be it. Then at least I can go and pay what I expect without trying to discern if 10% is niggling, or 20% is astronomical.

Doug of IA 10:20AM January 23, 2008

I don't care what the norm is...I tip based on service. If you did a decent job, I'll give you 10 percent. If you did outstanding, 20 or even 25 percent. If you did poorly, I'll tip you 5 percent or less, assuming you did something horrific.
I've been a waitress and it's not fair to tip based solely on the check. If a server is awful and gets good tips, he/she will continue to be awful. If he's tipped poorly for poor service, he'll shape up.

Sydney of TX 8:11PM January 22, 2008

What happened to the concept that tip is an acronmyn for "To Insure Promptness?"
My mother was a waitress - that was her profession and she was a professional. She worked hard and her tips generally reflected that hard work.
I worked as a busboy when I first got out of the service. I followed my mother's advise and example. I was knocking down $60 to $80 a shift in tips - of course that was in Las Vegas.
I find the concept of a dining establishment adding the gratuity to the bill to be absolutely unacceptable. They need to pay their servers a decent wage - along with whatever payroll taxes that involves.
Sure, the consumer always pays and that is as it should be. But when I tip, and I do tip well, I want it to be because I am rewarding someone for their excellent effort on my behalf.

Buffalo 5:56PM January 22, 2008