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Thread: Tip your server and save the world....

  1. #11

    ecchef's Avatar
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    Mr. Pink don't tip!
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    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  2. #12
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Keith Neal View Post

    If there was some way to reward the kitchen staff separately, I would do it.
    Buy them a drink, that's about all I can think of

  3. #13
    I think you can just request that you'd like to tip the kitchen staff because the food was excellent. No reason to tip a server for the food, if you like it. Yes, maybe the server will be taken aback and surprised, maybe jealous too, but the kitchen will be happy.

  4. #14
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    I think you can just request that you'd like to tip the kitchen staff because the food was excellent. No reason to tip a server for the food, if you like it. Yes, maybe the server will be taken aback and surprised, maybe jealous too, but the kitchen will be happy.
    if only more people did that, BOH folk would be a lot happier, and less "crazy". lol.

  5. #15
    Senior Member Mrmnms's Avatar
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    I make it a habit of tipping back of the house or buying drinks in places I frequent when I'm delighted. I always fed my kitchen staff like royalty ( no lobster tails ) in my restaurants and comped their families when they came in from out of town. Anyone who's worked the back of the house will having a different point of view.
    Regarding front of the house pay and tipping. I crunched numbers once and realized that my busboys and barbacks made more per hour than I did in a couple of restaurant I did.

  6. #16
    Senior Member Duckfat's Avatar
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    Quote Originally Posted by Keith Neal View Post
    If there was some way to reward the kitchen staff separately, I would do it.
    Ask to speak to the Chef or the manager and leave a tip for the staff. It's just that easy. If memory serves me well I was still working as a fry cook in a small kitchen on the docks in South Daytona (Ponce Inlet) during speed weeks either '83 or '84. The owner I worked for built his own commercial fishing fleet and I mean they literally built the boats by hand. The majority of what we served they caught. This place was a small fish camp that started in the 50's. Old semi-reefers cut up and turned into coolers. When it rained to roof would leak and the walls would shake in a storm...LOL In either event the owners took a few of the NASCAR drivers out on a fishing charter. When they came back there was this kid that must have been about 8 who asked Richard Petty for an autograph and he refused.
    I never forgot that moment. A few hours later another driver that was just getting popular (Bill Elliot) walked in the kitchen and handed every single kitchen staff member $100. That bought a lot more than a tank of gas in '84!
    Tips are rarely expected by kitchen staff but always appreciated.
    Did some one REALLY say feel sorry for servers not making minimum wage? In 30 years I can't remember a single server that was even a half notch above comatose that didn't make more than the average cook. Servers are well paid with tips. Any server not making minimum wage needs to find a new line of work or a new job. I can't tell you how frustrating it is to see guys that have busted their b***z for years make less $$$ than a server that started yesterday.
    Who you jivin' with that Cosmik Debris?

  7. #17
    ^as he said.servers make more than us cooks. In high volume and/or high end, difference can be enormous.

    I rarely rarely leave less than 20 percent. I think people forget what is and what isnt in control of the server. I dont eat out that often(usually working obviously). BUt i usually tip generously, especially at places i go more often. Service tends to be great on return trips.

  8. #18
    Senior Member Lucretia's Avatar
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    It's really bad in Washington State. Servers make minimum wage (over $9/hour) plus tips, still expect 20%, and the service is on the whole the worst I've had anywhere.
    Now is not the time to bother me. And it's always now. Wiley Miller

  9. #19

    ecchef's Avatar
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    No worries here. Once you're outside the base, tipping not expected and in some places expressly forbidden.
    The worst service I've received here was comparable to normal 'good' service back home.
    In my place, where tipping is allowed, the entire FOH splits the pool (managers excepted). Same with bartenders & backs.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  10. #20
    I've only been working in this industry for a couple of months, and while I have no "front of the house" experience, I have years of "customer service" under my belt. That being said, one of the places I worked would take the tips for take out, which sometimes could be significant. The head chef eventually directed them to put it into a community fund where we could all go out to eat. Personally I thought that was complete and utter b.s. As long as we did our job, we were making them good money with absolutely no incentive.

    Another place where I'm staging at splits tips evenly between staff and kitchen. I think this concept is awesome, unfortunately I'm not paid there yet. When I brought this up at Restaurant A, the most easily aggravated of the servers litterally shed a layer of skin at the notion of the idea. I was rather insulted by that.

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