Never EVER use those machines. We always demand a paper check and paying manually. You do not have to comply with using those no matter what they say, and it’s worth making a stink over it. My excuse every time is “Are you out of your mind? How many times did the last customer lick their fingers before touching it and coughing all over i…
Never EVER use those machines. We always demand a paper check and paying manually. You do not have to comply with using those no matter what they say, and it’s worth making a stink over it. My excuse every time is “Are you out of your mind? How many times did the last customer lick their fingers before touching it and coughing all over it or spitting on it while they spoke and laughed? How many children played the games on it with grubby fingers? And you demanded masks?” They never argue with me and promptly bring me my paper check.
I tip according to quality of service provided, period.
I was a waitress from age 13 to 31, all through my high school and college days and as a second job after starting my career, and again as a stay-at-home mom when we needed to make ends meet one year. I understand tipping and I refuse to approve of any flat rate tip across the board for all servers or making it required. Like all work you EARN it. It’s a “gratuity”. How grateful are you for the particular service you received? A whole host of things plays into that, not just the attitude of the paying customer.
I worked fine dining and at every establishment I was continuously the highest tipped server and won every sales contest ever presented. I treated my non-tippers the same as my high rollers and everyone was treated like royalty regardless who they were or how grouchy they came off. They all knew this about me and they loved me, tippers or not. It drove some of my coworkers nuts that I earned so much, because unlike them I never complained about non-tippers and I treated them graciously and doted on them. They couldn’t wrap their heads around merit. It all evened out between the most and least generous and I always earned a fair wage for my stellar service. I averaged over 20% every, single, night. That was 35+ years ago when 10% was still the norm!
So today I have servers that sometimes get only 10% from me if their service was poor, narcissistic, and/or neglectful. It takes a truly awful human for me to leave only a couple bucks. I refuse to never tip because Zero looks like an oversight, but $2? Well that’s a wake up call.
We have had only had one occasion in our years of marriage where the service was so bad it did not deserve a tip. I mean so, so awful that we still laugh about it years later ("honey, remember when...???"). Instead of not leaving/reducing the tip we asked for the manager when paying the check and explained why we were not leaving a tip.
Thank you for your comment- my daughter is a server in an all you can eat hibachi/sushi restaurant- it's grueling- it's not buffet style- she delivers plate after plate of high end dishes to patrons, often working 12 hour shifts because many servers just slightly younger than she have zero work ethic and call off regularly during busy season (she's 25 and getting a Master's in acupuncture). She's gracious and attentive to everyone regardless of tip, expected or not. There's a certain clientele who regularly stay 2 hours, treat her disrespectfully and tips her $1, viewing such tips as a form of reparations to them - I'm sorry I have to even admit that this happens. This is seen by other patrons who often slip her a $10 as they walk out and they aren't even in her section. On balance she does very well despite these other clients, and most are very good to her. And some even redeem themselves during the meal - last month she had a party of 5 guys, 1 woman with a baby. The men made many off color jokes of a sexual nature in her presence and at her expense. She just remained neutral and gracious. They did tip her 20% and walked out, only to have one of the men walk back in and hand her a $50, and apologize for their behavior. Thankfully she has the prerogative to put them on a "do not serve" list that her manager respects.
Never EVER use those machines. We always demand a paper check and paying manually. You do not have to comply with using those no matter what they say, and it’s worth making a stink over it. My excuse every time is “Are you out of your mind? How many times did the last customer lick their fingers before touching it and coughing all over it or spitting on it while they spoke and laughed? How many children played the games on it with grubby fingers? And you demanded masks?” They never argue with me and promptly bring me my paper check.
I tip according to quality of service provided, period.
I was a waitress from age 13 to 31, all through my high school and college days and as a second job after starting my career, and again as a stay-at-home mom when we needed to make ends meet one year. I understand tipping and I refuse to approve of any flat rate tip across the board for all servers or making it required. Like all work you EARN it. It’s a “gratuity”. How grateful are you for the particular service you received? A whole host of things plays into that, not just the attitude of the paying customer.
I worked fine dining and at every establishment I was continuously the highest tipped server and won every sales contest ever presented. I treated my non-tippers the same as my high rollers and everyone was treated like royalty regardless who they were or how grouchy they came off. They all knew this about me and they loved me, tippers or not. It drove some of my coworkers nuts that I earned so much, because unlike them I never complained about non-tippers and I treated them graciously and doted on them. They couldn’t wrap their heads around merit. It all evened out between the most and least generous and I always earned a fair wage for my stellar service. I averaged over 20% every, single, night. That was 35+ years ago when 10% was still the norm!
So today I have servers that sometimes get only 10% from me if their service was poor, narcissistic, and/or neglectful. It takes a truly awful human for me to leave only a couple bucks. I refuse to never tip because Zero looks like an oversight, but $2? Well that’s a wake up call.
We have had only had one occasion in our years of marriage where the service was so bad it did not deserve a tip. I mean so, so awful that we still laugh about it years later ("honey, remember when...???"). Instead of not leaving/reducing the tip we asked for the manager when paying the check and explained why we were not leaving a tip.
Thank you for your comment- my daughter is a server in an all you can eat hibachi/sushi restaurant- it's grueling- it's not buffet style- she delivers plate after plate of high end dishes to patrons, often working 12 hour shifts because many servers just slightly younger than she have zero work ethic and call off regularly during busy season (she's 25 and getting a Master's in acupuncture). She's gracious and attentive to everyone regardless of tip, expected or not. There's a certain clientele who regularly stay 2 hours, treat her disrespectfully and tips her $1, viewing such tips as a form of reparations to them - I'm sorry I have to even admit that this happens. This is seen by other patrons who often slip her a $10 as they walk out and they aren't even in her section. On balance she does very well despite these other clients, and most are very good to her. And some even redeem themselves during the meal - last month she had a party of 5 guys, 1 woman with a baby. The men made many off color jokes of a sexual nature in her presence and at her expense. She just remained neutral and gracious. They did tip her 20% and walked out, only to have one of the men walk back in and hand her a $50, and apologize for their behavior. Thankfully she has the prerogative to put them on a "do not serve" list that her manager respects.
I am exactly like you, JuJu. Were you a bunny?