Speaking of wages, do waitresses get paid a fair wage?

I'm fairly certain we're all aware of this. As business models go, it's not the best because it requires paying attention to something that is actually counter-productive. If I am forced to become a restaurant critic every time I go out to eat, I'm not going to go out to eat very often. Yet that's exactly what tipping requires us to do. Servers expect each customer to pay attention to each service provided. If they give us a good table, that's 1 point. A rundown of the day's special is another point. That practiced smile and friendly manner is another point. They add all this stuff up in their head automatically, and come up with a tip they expect to receive based on how much they think they deserve.

If it helps any, my wife loves the whole pomp and ceremony of it all. When she books the hotel, there's staff ready to carry our bags, another to park the ol' family truckster, more to check us in, and another to show us to our room and explain the various services and amenities. When she chooses the restaurant, it's much the same.

I know me, so I know I hate all of that. I don't want to roust half a dozen people from doing whatever they were doing just so I can have a beer. Yes, I know the hotel has beer available from room service. I don't want expensive room service beer! I want the cheap stuff from 7-11!!!

So I generally take option 2. My wife takes option 3, and somewhere in-between, we manage to avoid having loud arguments in the hallway at midnight because I forgot to zip my fly before coming back to our table at the restaurant.

 

But with no real skills or education, what do you seriously expect? Skilled servers at higher end restaurants can do quite well just like bar tenders at popular clubs vs a dive.

 

My lord, to say you’re overthinking things is an understatement. Not sure why you feel the need to be a food critic. Maybe you need to relax and try to enjoy yourself instead of making it an ordeal.

 

They are paid what the market says they should make, simple as that. I think it can be hard and boring a and some customers are jerks (my father, for example, now deceased).

I tip 15% if I like the restaurant because I tend to go back and I don't want a reputation as "that guy."

If it's a superior restaurant in New Orleans and the guy really knows his stuff, and is professional, and not too nosy, doesn't address as "you guys," not a wise ass, then I tip 20 to 25%.

 

You're not. Just don't go to restaurants.

You won't be missed

 

The owner of the establishment would strongly disagree with you.

 

My daughter is a server at a very popular brewery/resto in a big tourist area in the city. She works less than 30 hours a week and makes about $70K with a big chunk of that, ahem, tax free. I'd call that a pretty good gig. Course it took her a few years in the biz to earn it.

 

I OWN an establishment that deals with customers like Belch. I've personally kicked several out (for harassing staff) and no...they are not missed

 

I'd call that a tall story

 

There's a lot more to it than what you describe. This reminds me of a 'three liner' I've believed in all my life. It would apply to any work a person might choose to do. It goes like this:

Show me a man who works with his hands and I'll show you a laborer.
Show me a man who works with his mind and I'll show you a craftsman,
Show me a man who works with his heart and I'll show you an artist.

 

Try a restaurant called Scoma's, in San Francisco.

The service is top notch, the food superb, and I more than willingly tip very well.

 

What is with that, anyway? You aren't going to be my best bud, I'm not going to be sending Christmas cards, so I really don't need you acting like I'm your long lost friend.

 

The place she works is in the heart of a big tourist district. Its a brewery with two restaurants attached. Its one of the highest grossing restaurants in the city. In Ontario the min wage for servers is $12.20 per hour (Cdn of course) PLUS tips. She contributes 20% of tips into the pool for the runners etc.

During the tourist season which runs from roughly June to Sept and the Christmas Festival (Dec/early jan) the place is jammed (min three turns per prime shift) and tourists tip big for good service and she is a pro.

I understand you own a restaurant/bar. do you think that with that kind of turnover and a menu filled with $20+ hamburgers and $7+ beers (mostly brewed on premises) selling 1500 to 2000 a shift is well within reason. For about 5 months a year she does that every shift..

 

True. However, often when a waiter gets tipped it is in the form of a free drink paid by the customer. When it's a waitress she is tipped in cash. The better looking she is the likelier the more sawbucks she'll get.

 

Low price places are often better than high end places. Servers generally do pretty well.

 

If they put the service charge on the menu, they can charge you for it.

 

I don't know anybody that has ever tipped a waiter with a free drink........ What country are you from, because it's simply not done in the U.S.

 

The can charge me whatever they want. I will not and do not pay mandatory gratuity.

 

In that case, it's not a mandatory gratuity. It's a service charge.

 

$41K is more than a lot of college grads make.

 

Most end up getting paid good wages, but it's the possibility of below minimum wage that bothers me.

 

I have a bit of a problem with the tipping customs for waitstaff. I'm not completely happy with our percentage-based system.

If I buy a $50 dinner, a tip for poor service might be $5. Then, if I buy a $15 dinner, a tip for exceptional service might be $5.

It doesn't seem fair, to me.

 

My wife probably would have been interested in Scoma's, except for an unfortunate incident some 20 years ago at fisherman's wharf. Nowadays, we're not even allowed to stop for gas until we're across the golden gate.

 

You can always tip more on the $15 dinner

 

Harassment is not the subject we are discussing. Since you are an owner, why isn't it your responsibility to pay your waitstaff in the correct manner instead of letting your customer to make up the difference. Maybe you do in which case, the discussion is a mute point.